Chicken Pot Pie with Puff Pastry Recipe

Introduction

Chicken Pot Pie with Puff Pastry is a comforting and delicious dish perfect for cozy dinners. This recipe combines tender chicken, flavorful vegetables, and a creamy filling all wrapped in a flaky puff pastry crust. It’s simple to make and sure to satisfy your cravings.

Ingredients

• 1 to 2 packages frozen puff pastry
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 medium yellow onion, diced
• 3 stalks of celery, diced
• 3 cloves garlic, minced
• 3 carrots, diced
• ¼ cup all-purpose flour
• 2 ½ cups chicken stock
• 3–4 cups rotisserie chicken, diced
• 1 cup frozen peas
• ½ cup heavy cream
• ¾ teaspoon salt, adjust to taste
• ½ teaspoon white pepper, adjust to taste
• 2 teaspoons thyme
• 1 teaspoon rosemary
• 1 egg

Instructions

1. Step 1: Heat olive oil and butter in a large pan. Sauté diced onion and celery for 1–2 minutes until softened. Add minced garlic and diced carrots, cooking for another 3–5 minutes until carrots begin to soften.
2. Step 2: Stir in the flour and cook constantly for about 2 minutes until it begins to brown slightly.
3. Step 3: Gradually add chicken stock while stirring. Bring the mixture to a boil. If the sauce becomes too thick, add a splash of extra broth to thin it out.
4. Step 4: Add diced rotisserie chicken and frozen peas to the pan. Stir and let simmer for 1–2 minutes.
5. Step 5: Reduce heat to low and stir in heavy cream, salt, white pepper, thyme, and rosemary. Remove from heat and set aside. The sauce will thicken as it cools; add broth if it becomes too thick.
6. Step 6: Prepare oven-proof pots or one large pot on a baking tray lined with aluminum foil. Fill each pot about ¾ full with the chicken and vegetable filling. Allow filling to cool while preparing the pastry.
7. Step 7: Thaw puff pastry by leaving it on the counter for 30 to 45 minutes. If needed, roll puff pastry out to about ⅛ inch thick, using flour to prevent sticking.
8. Step 8: Using the pot or ramekin as a guide, cut puff pastry rounds that are about 1 inch larger than the pots.
9. Step 9: Beat the egg with 2 teaspoons of water to make an egg wash. Brush the edges of the pots with egg wash, then place the puff pastry on top, folding edges down to seal.
10. Step 10: Brush the tops and edges of the puff pastry with egg wash. Cut a ½-inch slit in the center of each pie to allow steam to escape.
11. Step 11: Bake in a preheated oven at 425°F (220°C) for 20–25 minutes until the pastry is golden brown and puffed.
12. Step 12: Remove from oven and let cool for 10 minutes. Carefully transfer pots to serving plates using oven mitts or a wide spatula. Serve immediately.

Tips & Variations

• Use leftover cooked chicken or poach fresh chicken if you don’t have rotisserie chicken on hand.
• Add mushrooms or potatoes to the filling for extra texture and flavor.
• For a richer crust, brush the puff pastry with melted butter instead of egg wash before baking.
• If you prefer, make one large pot pie instead of individual servings using a single deep dish.

Storage

Store leftover chicken pot pie in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a 350°F (175°C) oven until the filling is hot and the pastry is crisp. Avoid microwaving to keep the puff pastry flaky.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze chicken pot pie with puff pastry?

Yes, you can freeze the assembled pot pies before baking. Wrap tightly and freeze for up to 2 months. Bake from frozen, adding extra time as needed until the pastry is golden and filling is hot.

What can I use instead of puff pastry?

If puff pastry is unavailable, you can use pie crust or biscuit dough as alternatives. Note that the texture and flakiness will be different but still delicious.

Chicken Pot Pie with Puff Pastry Recipe

Print Recipe

★★★★★

4.8 from 111 reviews

This Chicken Pot Pie with Puff Pastry features a creamy chicken and vegetable filling made with rotisserie chicken, fresh vegetables, and fragrant herbs, all encased in a golden, flaky puff pastry crust baked to perfection. It’s a comforting and delicious meal perfect for cozy dinners.

• Author: Bella
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 4 to 6 individual pot pies 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Filling Ingredients

• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 medium yellow onion, diced
• 3 stalks of celery, diced
• 3 cloves garlic, minced
• 3 carrots, diced
• ¼ cup all-purpose flour
• 2 ½ cups chicken stock
• 3–4 cups rotisserie chicken, diced
• 1 cup frozen peas
• ½ cup heavy cream
• ¾ teaspoon salt (adjust to taste)
• ½ teaspoon white pepper (adjust to taste)
• 2 teaspoons thyme
• 1 teaspoon rosemary

Puff Pastry and Finishing

• 1 to 2 packages frozen puff pastry
• 1 egg (for egg wash)
• 2 teaspoons water (for egg wash)

Instructions

1. Prepare the filling: Heat olive oil and butter in a large pan over medium heat. Sauté diced onion and celery for 1-2 minutes until softened. Add minced garlic and diced carrots, cooking for 3-5 minutes until carrots are just tender.
2. Add flour: Stir in the flour and cook, stirring constantly, for about 2 minutes until the flour begins to brown slightly, creating a roux.
3. Add broth and simmer: Gradually add chicken stock while stirring to avoid lumps. Bring the mixture to a boil, then reduce the heat and simmer. If it becomes too thick, add a splash more broth to reach desired consistency.
4. Add chicken and peas: Stir in the diced rotisserie chicken and frozen peas. Let the mixture simmer for 1-2 minutes to heat through.
5. Finish the filling: Lower the heat and stir in heavy cream, salt, white pepper, thyme, and rosemary. Mix well, then remove the pan from heat and set aside to cool. The filling will thicken as it cools. Adjust thickness with broth if necessary.
6. Prepare baking vessels: Arrange oven-proof individual pots or a large oven-proof pot on a baking tray lined with aluminum foil. Spoon the filling into the pots, filling about ¾ full, and allow to cool.
7. Thaw and prepare puff pastry: Remove puff pastry from freezer and thaw at room temperature for 30-45 minutes. If needed, roll pastry to about ⅛ inch thickness on a floured surface. Use the pots as a guide to cut puff pastry rounds about 1 inch larger than the pot’s diameter.
8. Assemble pies: Beat the egg with water to create an egg wash. Brush the edges of each pot with egg wash, then place the puff pastry over the top, folding the edges down to seal onto the pot. Brush the tops and sides of pastry with egg wash. Cut a ½-inch slit in the center of each pie to allow steam to escape.
9. Bake: Preheat the oven to 425°F (220°C). Bake the pies on the tray for 20-25 minutes, or until the puff pastry is puffed up and golden brown.
10. Cool and serve: Remove the pies from the oven and let them cool for 10 minutes before serving. Use a wide spatula or oven mitts to transfer the hot pots carefully to serving plates. Serve immediately and enjoy your comforting chicken pot pie with a flaky puff pastry crust.

Notes

• Use rotisserie chicken or leftover cooked chicken for convenience. Poaching or baking chicken from scratch also works well.
• Adjust the sauce thickness with additional chicken stock if it becomes too thick either while cooking or after cooling.
• Ensure to cut vents in the puff pastry tops to allow steam to escape during baking, preventing sogginess or bursting.
• You can make individual pot pies or one large pot pie depending on your preference and available bakeware.
• Frozen puff pastry typically comes pre-rolled; if yours does not, roll it to the recommended thickness before cutting.

Keywords: Chicken pot pie, puff pastry, comfort food, creamy chicken pie, rotisserie chicken recipe, homemade pot pie