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Puff Pastry Chicken Pot Pie Recipe

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4.2 from 3 reviews

This Puff Pastry Chicken Pot Pie combines tender shredded rotisserie chicken with a creamy vegetable filling, topped with flaky golden puff pastry. Perfect for a cozy dinner, it features classic pot pie flavors with an elegant, easy-to-make puff pastry crust baked to crisp perfection.

Ingredients

Filling

  • ¼ cup unsalted butter (½ stick)
  • 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)
  • ¼ cup all-purpose flour
  • 2 ½ cups low sodium chicken broth
  • ½ cup whole milk (or heavy cream)
  • 3 cups shredded rotisserie chicken (skin removed)
  • 1 ¼ cups frozen peas (do not thaw)
  • Salt and pepper to taste

Pastry and Finishing

  • 1 sheet frozen puff pastry (thawed)
  • 1 large egg (beaten)
  • 1 tablespoon water (for egg wash)
  • Fresh thyme and parsley (for garnish, optional)

Instructions

  1. Preheat the Oven: Set your oven to 400 degrees Fahrenheit to ensure it’s hot and ready for baking the pot pie.
  2. Sauté Vegetables: In a large cast iron skillet, melt the butter over medium heat. Add diced onion, carrot, and celery, cooking until the onion softens, about 3-4 minutes. Then add minced garlic and thyme, cooking for an additional minute to release their aromas.
  3. Create Roux: Sprinkle the flour evenly over the vegetables and stir well to coat everything. Continue cooking and stirring for about 1 minute to cook out the raw flour taste.
  4. Add Broth: Slowly pour in the low sodium chicken broth while stirring constantly to avoid lumps, creating a smooth base for the filling.
  5. Incorporate Milk and Simmer: Once the mixture is smooth, stir in the milk or heavy cream. Bring it to a gentle simmer and cook until it starts to thicken, approximately 3 minutes.
  6. Add Chicken and Peas: Remove the skillet from heat. Stir in the shredded rotisserie chicken and frozen peas. Season generously with salt and pepper, tasting and adjusting as needed.
  7. Prepare Puff Pastry: On a lightly floured surface, gently roll out the thawed puff pastry and cut it into 16-24 equal squares, depending on your preference for size.
  8. Assemble Pot Pie: Arrange the puff pastry squares on top of the chicken mixture in the skillet, overlapping slightly as desired.
  9. Apply Egg Wash: Mix the beaten egg with water and brush this egg wash evenly over the puff pastry to ensure a golden, glossy finish upon baking.
  10. Bake: Place the skillet on a parchment paper-lined baking sheet to catch any drips. Bake for 25 to 30 minutes or until the puff pastry is deeply golden and crisp.
  11. Rest and Serve: Let the pot pie rest for 5-10 minutes after baking to allow the filling to set slightly. Garnish with fresh thyme or parsley if desired, and serve directly from the skillet for a rustic presentation.

Notes

  • Using rotisserie chicken saves time and adds great flavor, but cooked chicken breast or thighs can be used instead.
  • Make sure not to thaw the frozen peas before adding them to keep their texture intact during cooking.
  • Egg wash is key for a beautifully golden puff pastry crust; don’t skip this step.
  • If you don’t have a cast iron skillet, any oven-safe skillet or baking dish will work.
  • To prevent soggy bottom crust, ensure the filling is not too watery before adding the puff pastry.

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