Chicken Pot Pie With Puff Pastry

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Puff Pastry Chicken Pot Pie

A cozy and filling puff pastry chicken pot pie

By Author Angela G.Posted on Last updated: August 11, 2021

Puff pastry tops this classic American meal the Chicken Pot Pie. Makes two puff pastry chicken pot pies so freeze one for when you don’t feel like cooking.

This puff pastry chicken pot pie is delicious and easy to make home but tastes even better than any of the frozen ones you can buy.

Swaps And Substitutions For Chicken Pot Pie

You can make this easy chicken pot pie gluten-free or dairy-free, swap out the vegetables, or save this recipe for Thanksgiving and use up leftover turkey in place of chicken. I use a basic medley of peas, carrots, onions, and celery in this chicken pot pie, but feel free to add things like sliced mushrooms, small diced potatoes , or your favorite root vegetables.

To make a gluten-free pot pie: Swapping the all-purpose flour for 1:1 Baking Flour . Swap the puff pastry for gluten-free pie dough.

To make a dairy-free pot pie: Use your favorite nut milk in lieu of the cows milk. Because the milk is used to make the gravy creamier, you can even omit the cows milk altogether.

How To Make Chicken Pot Pie

To begin, dust a clean, dry work surface with flour and place the puff pastry over top.

Sprinkle the pastry with flour and roll to about 1/8-inch thick, smoothing the creases with the rolling pin at the same time. Using a sharp knife, kitchen shears, or a pizza cutter, cut out 4 circles about 2 inches larger than the circumference of your soup bowls. Place the dough rounds on a foil-lined baking sheet and refrigerate until ready to use.

Next, make the filling. In a large sauté pan over medium heat, melt the butter, Add the yellow onion, garlic, celery, pearl onions, and carrots.

Sauté for 8 to 10 minutes, or until the carrots are just cooked.

Add the flour.

Cook, stirring constantly, for about 2 minutes.

Add the broth, cognac, salt, and white pepper. Bring to a boil, stirring with a wooden spoon to incorporate the flour.

Simmer until thickened, a few minutes. Off the heat, stir in the heavy cream, herbs, chicken, and peas.

Ladle the filling into oven-safe ramekins or soup bowls . The filling should come up no more than three-quarters of the way to the top of the bowls. If you have extra, make another bowl.

Brush the outside edges of each bowl with an egg wash.

Place the cold dough rounds over the soup bowls, pressing firmly around the edges so that the dough adheres, and then brush the top of the dough with the egg wash.

Using a sharp knife, make a ½-inch slit in the top of each pie. Bake for 20 to 25 minutes, or until the pastry is a rich golden brown.

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Chicken Pot Pie With Puff Pastry Recipe

Dinner 55 mins

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Chicken Pot Pie with Puff Pastry Recipe A classic chicken pot pie recipe topped with flaky puff pastry and with wholesome, comforting, homemade ingredients.

This cozy chicken pot pie recipe is so simple, yet scrumptious so easy, yet elegant! It is just as easy to make for serving on a busy weeknight, a snuggly Sunday or even when entertaining friends and family. Oh yes, and it is a definite make-ahead favorite in my house! In other words, this recipe is a sure-fire keeper!

How To Make Puff Pastry Chicken Pot Pie Recipe

Easy Chicken Pot Pie with Puff Pastry Crust

First, preheatyour oven as the prep is really quick and puff pastry should not be standinglong at room temperature.

For the white sauce, melt butter in a saucepan. Stir in flour and cook for a minute or two before pouring in chicken stock while stirring constantly. Add salt, pepper and sage.

Bring to a boil and turn off the heat. The sauce is ready now. It should not be too thick nor too thin.

Get a large bowl and mix frozen vegetables with diced cooked chicken and the sauce. Transfer this mixture into an oven-proof dish cover with puff pastry. Brush with egg wash and bake until ready.

See the tips below to achieve the best results.

Tips for making the best chicken pot pie

If you make this chicken pot pie for two people only, you will more likely end up with some leftover puff pastry. You can use it to make many delicious snacks like puff pastry breadsticks , parmesan breadsticks, or mango chicken puffs .

Or what about using it to make another delicious dinner like salmon in puff pastry?

I hope you give this puff pastry chicken pot pie recipe a go and if you do, please let me know in the comment section!

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Easy Chicken Pot Pie With Puff Pastry

Home » Main Dish Recipes » Easy Chicken Pot Pie with Puff Pastry

This post may contain affiliate links. Please see my full Disclosure Policy for details.

The comfort food classic, easy Chicken Pot Pie with Puff Pastry Crust! Its made simple with a creamy sauce, frozen vegetables and tender, flaky crust.

How To Make A Chicken Pot Pie With Puff Pastry

One bite of this incredible comfort food is like a giant hug from Grandma!

  • Make the filling in a 10-inch cast iron skillet.
  • Top with the puff pastry.
  • Brush with egg wash, season with salt and pepper, and cut slits in the top to vent.
  • Bake in a 375°F oven for 30-40 minutes, or until the puff pastry is golden brown and the filling is bubbly.
  • Let stand for 10-15 minutes before serving.
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    Ways To Serve This Chicken Pot Pie

    So, as you can see in the images, I love serving this puff pastry chicken pot pie in mini ramekins/cocottes. To me, they make the servings feel personalized and super cute since everyone has their own little vessel. However, you can also empty the filling into a large pie plate or any other large enough baking vessel and still have a good time serving up this recipe. And then watch as everyone devours each and every bite!

    Why I Love This Recipe

    How to Make Puff Pastry Chicken Pot Pie – Blast from the Past
  • The flakey, buttery puff pastry crust! I know that there are a lot of crust options when it comes to pot pie, from a traditional pie crust, to biscuits, to crescent roll dough. But for me, theres only one way to make a pot pie, and thats with a puff pastry crust! The crispy crust pairs perfectly with the creamy filling for the ultimate chicken pot pie!
  • The flavorful, classic, creamy filling! Theres no added spices or ingredients in this filling, just a classic, creamy chicken pot pie filling with tons of flavor and plenty of chicken and veggies to fill you up!
  • Its easy to make, and even prep ahead! While the total baking time is almost an hour, the hands-on time for this pot pie recipe is only 20 minutes. And you can prep the filling ahead of time, so that its easy to toss the pot pie together quickly for a weeknight meal!
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    Chicken Pot Pie Filling

    Now let’s chat about the filling. It’s a simple made-from-scratch mixture of diced or shredded chicken, celery, onion, peas, carrots and corn, all in a creamy white sauce that’s thickened with a roux. I use frozen peas and carrots, as well as frozen corn kernels, but you can substitute with 2 ½ cups of any mixed vegetables that you like.

    Youll need a total of about 3 cups of cooked, shredded or diced chicken for this recipe, and a variety of options will work. Pick the most convenient method for you:

    • Rotisserie Chicken: This is a great shortcut! Purchase a rotisserie chicken from the grocery store, shred the meat, and use in the recipe as instructed. This is my preference, since the rotisserie chicken also adds great flavor to the dish.
    • Boiled and Pulled Chicken: Boil about 1 ½ lbs. of boneless, skinless chicken breast or thighs until cooked through . When cool enough to handle, chop or pull the chicken.
    • Leftover Chicken: If you have leftover grilled or baked chicken from a previous meal, put those extras to good use in this dish.

    How To Make Easy Homemade Chicken Pot Pies

    For efficiency, we create this recipe in two parts: the filling, and the pastry. To make the filling:

  • Cook Half The Vegetables: In a large saucepan, saute the chopped onion in butter. Add the carrot and celery, and allow them to cook and soften for a few minutes.
  • Thicken The Sauce: To thicken the mixture, add the seasonings and flour. Youll know its done when it resembles a paste-like texture. Once ready, slowly add the milk, then chicken stock.
  • Complete The Filling: To finish it off, add in the rest of your vegetables and chicken, and stir well to combine the entire mixture.
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    How To Make Chicken Pot Pie With Puff Pastry

    Step 1: Butter 4 1-½ cup baking dishes and set aside. Cook and stir onion in a large saucepan until softened. Stir in remaining vegetables and thyme. Add chicken broth and bring to boil.

    Step 2: Stir in chicken reduce heat and simmer 6 minutes.

    Step 3: Melt butter in a small saucepan and whisk in flour all at once. Continue whisking until smooth and the flour taste has cooked out stir in to broth mixture. Cook and stir until thickened, about 3 minutes. Stir in half and half and season to taste with salt and pepper.

    Step 4: Divide mixture among baking dishes and top each with a puff pastry. Bake at 400°F until pastry is puffed and golden brown, 25 to 30 minutes. Let cool 5 minutes and serve!

    A Classic Chicken Pot Pie Filling Thats Ready Fast

    Puff Pastry Chicken Potpie Recipe

    Were not trying to break the mold with this easy chicken pot pie recipe. Quite the opposite. We wanted to craft a homey, classic, comforting pot pie that you can make in no time flat. With a store-bought pot pie crustwe just use store-bought frozen puff pastryall youll need to do is make a filling. But, even the pot pie filling relies on some simple shortcuts to make your life just that much easier. Heres what youll need:

    • Chicken! Save yourself major time by using one of those already-cooked rotisserie chickens from the grocery store.
    • Vegetables! Carrots, celery, frozen peas and onions.
    • Seasoning! Celery seed and garlic powdera perfectly retro combo and just right in this skillet pot pie. Salt and pepper, of course. If youd like to add it, a sprinkling of fresh thyme is nice, too.
    • Liquid! Broth and milk are thickened with a little flour to make a creamy chicken pot pie sauce.

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    What Type Of Baking Pan Is Best For This Pie

    You can use a traditional pie pan, a cast iron skillet, or you can use a square or rectangular casserole dish. Since puff pastry comes in a rectangular shape, you will have to trim the extra dough when you use a round pie pan.

    Sometimes I use my pretty glass Pioneer Woman casserole dish to make this recipe and I make one large, deep dish pie. Especially if Im feeding a large crowd.

    Why Make This Pot Pie

    • This soup is made with fresh chicken but you can use any leftover chicken just as well.
    • The broth is white-sauce based made with flour, chicken stock, and milk which as you can see is very rich and creamy. Having said that, you can use some fresh cream for a richer creamier consistency.
    • The vegetables I’ve used are the classic carrots, celery, and peas but I’ve often used diced potatoes in to make it more wholesome.
    • I have topped this one with puff pastry crust but a homemade pie crust would work just as well. And because the pastry is so popular with my kids, I usually make extra to go around. You can see those in the images below and the video.
    • Alternatively, you can omit the puff pastry and make this a chicken pot pie soup or you can top with a pie crust and bake this as one family size chicken pot pie. Both these are very easy recipes.

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    Save Time And Use A Rotisserie Chicken

    I dont always cook the chicken myself though and you dont have to either. When I find a whole chicken on sale, Ill cook the chicken myself so I can make the chicken stock.

    But if Im short on time, Ill just grab a cooked rotisserie rotisserie chicken. You can use the juices that come with a fresh rotisserie chicken . You can use those juices , and add water + chicken bullion to create your chicken stock.

    Now if you still want to make your own vegetable infused chicken stock, you can boil just the bones of the rotisserie chicken along with the carrots, celery and onion then add the juices or gel. Simmer for about 20-30 minutes and youll get a nice flavorful chicken stock without having to cook an entire chicken.

    If youre just in a hurry, you can also purchase ready-made chicken stock.

    So, there are a lot of options. Choose what works best for you!

    Can This Chicken Pot Pie Be Frozen

    How To Make Quick Chicken Pot Pies By Rachael

    Partially, yes. You see, the cooked filling can be frozen for up to two months but I do not recommend freezing the cooked puff pastry. Again, refrigerating/freezing the cooked puff pastry will not turn out as good. Puff pastry is typically only good when frozen then thawed in its raw form prior to baking.

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    Pepperidge Farm Puff Pastry Chicken Pot Pie

    This creamy chicken pot pie is a bit different from other traditional recipes, since it takes advantage of frozen Pepperidge Farm puff pastry sheets rather than classic pie crusts. Puff pastry is a flaky, light pastry made from a laminated dough composed of dough and butter . The butter is put inside the dough, which is repeatedly folded and rolled out before baking.

    You don’t need to worry about actually making the puff pastry, though! Instead, just thaw the high-quality store-bought version, roll out it out, and place it on top of your creamy chicken pot pie. A quick brush with egg wash yields a buttery, light, flaky crust with very little effort on your part! It looks fancy enough for entertaining, but is also easy enough for your next Sunday supper.

    Youll Have Time While The Filling Is Cooking To Prepare Your Puff Pastry:

  • Slice Into Squares: Once thawed, slice one piece of puff pastry into squares using a knife or cookie cutter. Place on a baking sheet with parchment paper and brush each side with the egg wash.
  • Bake: Bake the pastry pieces in an oven heated to 400ºF and according to the package instructions.
  • Im saving you time by simply scooping the filling right into your bowl, and popping the dough squares right in. Simple, easy, done.

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