Print

Puff Pastry Chicken Pot Pie Recipe

Puff Pastry Chicken Pot Pie Recipe
Print Recipe

★★★★★

4.9 from 24 reviews

This Puff Pastry Chicken Pot Pie is a comforting and delicious dish featuring tender rotisserie chicken, fresh vegetables, and a creamy sauce, all topped with golden, flaky puff pastry. Perfect for a cozy dinner, this recipe is easy to prepare and combines classic flavors with a crisp, buttery pastry finish.

Ingredients

Scale

Vegetables and Aromatics

  • 1 medium yellow onion, diced
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 6 cloves garlic, minced
  • 1 tablespoon fresh thyme leaves (or ½ teaspoon dried thyme)
  • Thyme and parsley for garnish

Liquids and Dairy

  • ¼ cup unsalted butter (½ stick)
  • 2 ½ cups low sodium chicken broth
  • ½ cup whole milk (or heavy cream)
  • 1 large egg (beaten) + 1 tablespoon water (for egg wash)

Main Ingredients

  • 3 cups shredded rotisserie chicken (skin removed)
  • 1 ¼ cups frozen peas (do not thaw)
  • 1 sheet frozen puff pastry (thawed)

Dry Ingredients

  • ¼ cup all-purpose flour
  • Salt and pepper to taste

Instructions

  1. Preheat Oven: Preheat the oven to 400 degrees Fahrenheit to prepare for baking the pot pie.
  2. Sauté Vegetables: In a large cast iron skillet, melt the butter over medium heat. Add the diced onion, carrot, and celery. Cook until the onion is softened, about 3-4 minutes. Then add minced garlic and thyme, cooking for an additional 1 minute to release their aromas.
  3. Add Flour: Sprinkle the flour over the sautéed vegetables and stir well to coat. Cook, stirring constantly, for 1 minute to eliminate the raw flour taste and start forming a roux.
  4. Add Chicken Broth: Slowly pour in the low sodium chicken broth while stirring constantly to avoid lumps and to create a smooth sauce base.
  5. Add Milk or Cream: Once the mixture is smooth, add the whole milk or heavy cream. Bring the mixture to a gentle simmer and cook until it just starts to thicken, about 3 minutes.
  6. Combine Chicken and Peas: Turn off the heat. Stir in the shredded rotisserie chicken and frozen peas. Season generously with salt and pepper. Taste and adjust seasoning as needed to achieve the desired flavor balance.
  7. Prepare Puff Pastry: On a lightly floured surface, gently roll out the thawed puff pastry. Cut it into 16 to 24 equal squares, depending on your preference for size.
  8. Top Pot Pie: Arrange the puff pastry squares on top of the chicken mixture in the skillet, slightly overlapping them to create a layered effect.
  9. Apply Egg Wash: Brush the tops of the puff pastry with the beaten egg mixed with water. This will give the pastry a beautiful golden and shiny finish once baked.
  10. Bake: Place the skillet on a baking sheet lined with parchment paper to catch any drips. Bake in the preheated oven for 25–30 minutes, or until the puff pastry is deep golden brown and crisp.
  11. Rest and Serve: Let the chicken pot pie rest for 5 to 10 minutes before serving. Serve directly from the skillet, garnished with fresh thyme and parsley, and enjoy your comforting meal.

Notes

  • Do not thaw the frozen peas before adding them to maintain their texture and color.
  • Use a rotisserie chicken for convenience and flavorful shredded meat.
  • Make sure to brush the puff pastry with egg wash to achieve a glossy, golden crust.
  • If puff pastry is scarce, you can cut it into fewer larger pieces depending on your aesthetic preference.
  • Adjust seasoning towards the end to ensure the right taste, especially if using salted broth or pre-seasoned chicken.

Nutrition

Keywords: chicken pot pie, puff pastry, comfort food, rotisserie chicken, easy dinner, creamy chicken pie

Find it online: https://cheframiflavor.com/puff-pastry-chicken-pot-pie-recipe/