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Chicken Pot Pie with Puff Pastry Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://bitesizedbenny.com/chicken-pot-pie-with-puff-pastry-recipe/