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Chicken Pot Pie with Puff Pastry

Comforting Chicken Pot Pie with Flaky Puff Pastry Bliss

A comforting Chicken Pot Pie with Puff Pastry, quick to prepare and perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 cups Shredded Chicken Use rotisserie chicken for quicker prep.
  • 4 slices Bacon Can be omitted for a lighter dish.
  • 3 tablespoons Unsalted Butter Olive oil is a substitute.
  • 2 medium Carrots Can use frozen or fresh.
  • 2 stalks Celery
  • 1 large Yellow Onion Shallots can be used for milder taste.
  • 1 medium Shallot Replace with more onion if necessary.
  • 2 cloves Garlic Can use garlic powder as substitute.
  • 1 teaspoon Kosher Salt Reduce if using table salt.
  • 1/2 teaspoon Black Pepper Adjust based on preference.
  • 1/2 teaspoon Turmeric Optional.
  • 1 tablespoon Fresh Thyme Can use dried at a lower quantity.
  • 1 tablespoon Fresh Rosemary Can use dried at a lower quantity.
  • 1 tablespoon Fresh Sage Can use dried at a lower quantity.
  • 1/2 cup Dry White Wine Can replace with chicken stock.
  • 1/3 cup All-Purpose Flour Can use gluten-free flour.
  • 2 cups Chicken Stock/Broth Opt for low-sodium if preferred.
  • 1/2 cup Milk Heavy cream enhances richness.
  • 1 cup Frozen Peas Other frozen veggies can be swapped.
For the Pastry
  • 1 package Frozen Puff Pastry Simplifies preparation.
  • 1 egg Egg & Water (for egg wash) Milk can be used as an alternative.

Equipment

  • Dutch oven
  • Oven
  • Baking Sheet
  • Parchment Paper
  • whisk

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 400°F (200°C).
  2. Cook diced bacon over medium-low heat for 5-7 minutes until browned and crispy.
  3. Add unsalted butter to the pot and allow it to melt completely.
  4. Stir in diced carrots and celery, sautéing them for 2-3 minutes until they begin to soften.
  5. Add the chopped onion and cook for around 10 minutes until translucent.
  6. Incorporate minced shallots and garlic and sauté for 2-3 minutes more.
  7. Season the mixture with salt, pepper, turmeric, thyme, rosemary, and sage. Sauté for another 2 minutes.
  8. Pour in the dry white wine, scraping up any browned bits, and let it reduce for about 3-4 minutes.
  9. Stir in the all-purpose flour, cooking for 2-3 minutes until it forms a paste.
  10. Gradually add chicken broth, followed by milk, stirring continuously until fully combined.
  11. Turn off the heat and fold in the frozen peas and shredded chicken.
  12. Transfer the filling into an oven-safe dish, spreading it evenly. Roll out the puff pastry and lay it on top.
  13. Whisk an egg with a splash of water and brush over the pastry. Bake for 20-25 minutes until golden brown.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 600mgPotassium: 450mgFiber: 3gSugar: 2gVitamin A: 1500IUVitamin C: 10mgCalcium: 50mgIron: 2mg

Notes

Use rotisserie chicken for quicker prep; chill the puff pastry before use for the best results.

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