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Comforting Chicken Pot Pie Recipe with Easy Flaky Puff Pastry Crust

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A cozy and easy chicken pot pie featuring a flaky puff pastry crust and creamy, savory filling packed with tender chicken and vegetables. Perfect for busy weeknights and comforting family dinners.

Ingredients

Scale
  • 2 cups cooked chicken, shredded or diced (rotisserie chicken works great)
  • 1 cup frozen peas and carrots mix (no need to thaw)
  • ½ cup diced onion
  • ½ cup diced celery
  • 4 tablespoons unsalted butter
  • ¼ cup all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1 cup whole milk or 2% milk (dairy-free milk can be used)
  • 1 teaspoon dried thyme
  • ½ teaspoon garlic powder
  • Salt and pepper to taste
  • 1 sheet frozen puff pastry, thawed (recommend Pepperidge Farm)
  • 1 egg beaten with 1 tablespoon water (egg wash)

Instructions

  1. Preheat your oven to 400°F (204°C). Grease a 9-inch pie dish lightly with butter or non-stick spray.
  2. In a medium saucepan, melt 4 tablespoons of unsalted butter over medium heat. Add diced onion and celery; sauté for about 5 minutes until softened and fragrant.
  3. Sprinkle ¼ cup of all-purpose flour over the veggies and stir constantly with a whisk to make a roux. Cook for 2 minutes, stirring often, until the mixture is golden and bubbly but not browned.
  4. Slowly whisk in 2 cups of chicken broth, breaking up any lumps. Then add 1 cup of milk and continue whisking until the sauce thickens to a creamy consistency, about 4-6 minutes.
  5. Stir in the frozen peas and carrots, cooked chicken, dried thyme, garlic powder, and season with salt and pepper to taste. Cook for another 2-3 minutes to warm everything through. Adjust thickness with broth or milk if needed.
  6. Remove the filling from heat and transfer it evenly into the prepared pie dish.
  7. On a lightly floured surface or parchment paper, gently roll out the thawed puff pastry sheet to fit the pie dish, leaving a slight overhang for sealing.
  8. Place the puff pastry over the filling. Tuck the edges neatly under and press lightly to seal. Cut a few small slits in the top for steam to escape.
  9. Brush the puff pastry with the egg wash to achieve a shiny, golden crust.
  10. Set the pie dish on a baking sheet to catch drips and bake for 25-30 minutes, or until the puff pastry is puffed and golden brown.
  11. Let the pot pie rest for about 10 minutes before serving to allow the filling to thicken.

Notes

Do not rush the roux to avoid floury taste. Whisk constantly to prevent lumps. Use properly thawed but cold puff pastry for best puff. Let filling cool slightly before topping with pastry to prevent sogginess. Tent with foil if crust browns too quickly. Filling can be made ahead and refrigerated for up to 2 days. Reheat leftovers in oven to keep crust crisp. Freeze unbaked pie for up to 2 months.

Nutrition

Keywords: chicken pot pie, puff pastry, comfort food, easy dinner, flaky crust, creamy filling, weeknight meal

Find it online: https://norasfoods.com/comforting-chicken-pot-pie-recipe-with-easy-flaky-puff-pastry-crust/