Chicken Pot Pie with Puff Pastry

Chicken Pot Pie with Puff Pastry is a comforting and savory dish made with a creamy chicken and vegetable filling, all encased beneath a golden, flaky puff pastry crust. It’s a delightful twist on the classic chicken pot pie that uses puff pastry for added texture and visual appeal

Ingredients:

• Filling:
  • 2 cups cooked, shredded or diced chicken (rotisserie chicken works well)
  • 2 tablespoons butter
  • 1 small onion, diced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 2 cups chicken broth
  • ½ cup heavy cream or milk
  • 1 teaspoon dried thyme (or 2 teaspoons fresh thyme)
  • 1 teaspoon salt (adjust to taste)
  • ½ teaspoon black pepper
  • 1 cup frozen peas (no need to thaw)
• Crust:
  • 1 sheet puff pastry, thawed
  • 1 egg, beaten (for egg wash)

Directions:

Step 1: Preheat Oven

1. Preheat your oven to 400°F (200°C).

Step 2: Prepare the Filling

1. In a large skillet or saucepan, melt butter over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5 minutes, until vegetables are softened.
2. Stir in the minced garlic and cook for 1 minute until fragrant.
3. Sprinkle the flour over the vegetables and stir well to coat. Cook for 1–2 minutes to remove the raw flour taste.
4. Gradually pour in the chicken broth, stirring constantly to avoid lumps. Allow the mixture to simmer until thickened, about 3–5 minutes.
5. Stir in the heavy cream, thyme, salt, and pepper. Adjust seasoning to taste.
6. Add the cooked chicken and frozen peas, stirring to combine. Remove from heat and set aside.

Step 3: Assemble the Pie

1. Pour the filling into a baking dish (about 9-inch pie dish or similar size).
2. Roll out the puff pastry slightly to fit over the dish, leaving a bit of overhang. Place the pastry over the filling and press the edges to seal. Trim off excess dough if needed.
3. Cut small slits in the puff pastry to allow steam to escape while baking.
4. Brush the top of the puff pastry with beaten egg for a golden, shiny crust.

Step 4: Bake

1. Place the assembled pot pie on a baking sheet (to catch any drips) and bake in the preheated oven for 20–30 minutes, or until the puff pastry is golden brown and puffed.

Step 5: Serve

1. Let the pot pie cool for about 5 minutes before serving. This allows the filling to settle and makes it easier to scoop or slice.

Tips:

• Shortcut: Use pre-cooked chicken and frozen mixed vegetables to save time.
• Vegetarian Option: Substitute chicken with mushrooms or plant-based protein and use vegetable broth.
• Make-Ahead: The filling can be prepared a day in advance. Store it in the fridge and assemble with puff pastry right before baking.

Enjoy your warm, flaky, and creamy Chicken Pot Pie! 🍗🥧