Irresistible Chicken Pot Pie with Puff Pastry for Cozy Nights

Experience the warmth of Chicken Pot Pie with Puff Pastry, a comforting dish perfect for family dinners.

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Prep Time 15

Cook Time 30

Cooling Time 5

Total Time 50

Servings: 6 slices

Course: Dinner

Cuisine: American

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Filling

2 cups Cooked Chicken Rotisserie chicken for convenience
2 medium Carrots Chopped
2 stalks Celery Chopped
1 medium Onion Diced
2 cloves Garlic Minced
1 cup Frozen Peas Fresh peas can be used when in season
2 cups Chicken Broth Vegetable broth for a vegetarian option
1 cup Heavy Cream Half-and-half for a lighter version
2 tablespoons Unsalted Butter Can substitute with olive oil
1/3 cup All-Purpose Flour Gluten-free flour as an alternative
1 teaspoon Dried Thyme Fresh thyme for a vibrant taste
to taste Salt
to taste Pepper

For the Crust

2 sheets Puff Pastry Store-bought or homemade
1 large Egg For egg wash; milk as a vegan option

Equipment

large skillet
pie dish
Rolling Pin

Method

Prepare the Filling

In a large skillet over medium heat, melt the butter. Add onions, carrots, and celery, sautéing for 5-7 minutes until softened. Stir in garlic and cook for another minute. Sprinkle in flour, mixing thoroughly to form a roux and allow to cook for 1-2 minutes until golden.

Make the Sauce

Gradually whisk in chicken broth and heavy cream to the skillet, stirring over medium heat until thickened, about 5 minutes. Add cooked chicken, peas, thyme, salt, and pepper. Cook for another 2-3 minutes, then remove from heat to cool slightly.

Prepare the Puff Pastry

Preheat oven to 400°F (200°C). Roll out one sheet of puff pastry to fit a greased pie dish, ensuring overhang, and press it into the edges.

Assemble the Pot Pie

Pour the cooled filling into the pastry crust, spreading evenly. Roll out the second sheet of pastry, place over the filling, sealing edges, and cut slits for steam.

Bake

Brush the top with beaten egg for a golden finish. Bake for 25-30 minutes until crust is puffed and golden, covering edges with foil if browning too quickly.

Serve

Allow to cool for 5 minutes before slicing into portions and enjoy.

Nutrition

Serving: 1slicesCalories: 450kcalCarbohydrates: 35gProtein: 25gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 800mgPotassium: 500mgFiber: 3gSugar: 4gVitamin A: 2500IUVitamin C: 10mgCalcium: 200mgIron: 2mg

Notes

Ensure the filling is warm but not too hot to prevent sogginess in the crust. Use a sharp knife for pastry slits and don't skip the egg wash for a perfect finish.

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