Print

Cozy Flaky Puff Pastry Chicken Pot Pie Recipe

puff pastry chicken pot pie - featured image
Print Recipe

A quick and easy chicken pot pie with a flaky puff pastry topping, perfect for weeknights or potlucks. This comforting dish features a creamy, savory filling with rotisserie chicken and frozen vegetables, all topped with golden, buttery puff pastry.

Ingredients

Scale
  • 3 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 large carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 2 cups chicken broth (low-sodium preferred)
  • 1 cup whole milk (or half-and-half for extra richness)
  • 3 cups cooked chicken, shredded or cubed (rotisserie chicken is perfect)
  • 1 cup frozen peas
  • 1/2 cup frozen corn kernels
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • Salt and black pepper to taste
  • 1 sheet frozen puff pastry, thawed (e.g., Pepperidge Farm)
  • 1 large egg, beaten (for egg wash)
  • Flaky sea salt for sprinkling (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Position a rack in the center of the oven. Take puff pastry out of the fridge and let it sit on the counter for about 10 minutes to become pliable.
  2. Melt the butter in a large oven-safe skillet over medium heat. Add diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until softened and onions are translucent.
  3. Add minced garlic and cook for another minute, stirring constantly, until fragrant.
  4. Sprinkle flour over the vegetables and stir to coat evenly. Cook for 2 minutes, stirring constantly, until the mixture looks dry and pasty.
  5. Slowly pour in chicken broth while whisking continuously to prevent lumps. Once incorporated, pour in milk and keep stirring until smooth.
  6. Bring the mixture to a gentle simmer and cook for 3-4 minutes, stirring occasionally, until it thickens enough to coat the back of a spoon.
  7. Stir in cooked chicken, frozen peas, frozen corn, dried thyme, and dried rosemary. Season with salt and pepper to taste. Heat through for about 2 minutes, then remove from heat.
  8. On a lightly floured surface, roll out puff pastry sheet to about 1/8 inch thick. Cut into a shape slightly larger than your skillet or baking dish (e.g., a circle that overhangs by about 1 inch).
  9. Carefully lay the puff pastry over the filling in the skillet. Tuck edges down around the filling without pressing too hard. Cut a few small slits in the top to let steam escape.
  10. Brush the top of the pastry with beaten egg, including the edges. Sprinkle with flaky sea salt if desired.
  11. Bake for 20-25 minutes, until puff pastry is golden brown and puffed, and filling is bubbling around the edges. Let cool for 5-10 minutes before serving.

Notes

For best results, keep puff pastry cold until ready to use. Don’t skip cooking the flour for 2 minutes to avoid a raw flour taste. Let the pot pie rest before serving to allow the filling to set. For a vegetarian version, swap chicken for mushrooms and use vegetable broth. For gluten-free, use gluten-free flour and puff pastry. Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.

Nutrition

Keywords: chicken pot pie, puff pastry, comfort food, easy dinner, potluck recipe, rotisserie chicken, quick meal

Find it online: https://cookyep.com/cozy-flaky-puff-pastry-chicken-pot-pie-recipe/