Puff Pastry Chicken Pot Pie
Cozy, creamy, and irresistibly comforting, this Puff Pastry Pot Pie is the ultimate cold-weather meal. Tender chicken and hearty veggies simmer in a rich, savory sauce, then get tucked under a flaky, golden puff pastry top. Easy to make and perfect for weeknights or special gatherings.
Ingredients
- ¼ cup unsalted butter ½ stick
- 2 medium carrots peeled and diced
- 1 medium yellow onion diced
- 2 celery stalks diced
- 5 cloves garlic minced
- ½ teaspoon dried thyme
- ¼ cup all-purpose flour
- 2 ½ cups low-sodium chicken broth
- ½ cup heavy cream
- 2 slices American Cheese optional
- 3 cups shredded rotisserie chicken skin removed
- 1 ¼ cups frozen peas don’t thaw
- Salt and pepper to taste
- 1 sheet frozen puff pastry thawed
- 1 large egg + 1 tablespoon water for egg wash
- Extra thyme and parsley for garnish
Instructions
- Preheat oven to 400°F.
- Melt butter in a large cast-iron skillet over medium heat. Add onion, carrot, and celery. Cook until the onion becomes soft, about 3–4 minutes. Stir in garlic and thyme and cook for another minute.
- Sprinkle the flour over the veggies and stir so everything gets coated. Cook for a minute to take away the raw flour taste.
- Slowly pour in the chicken broth while stirring constantly.
- Add cream and bring everything to a soft simmer. Let it bubble until slightly thickened — usually 2–3 minutes. Add the cheese (if using) and stir until melted.
- Turn off the heat and stir in the rotisserie chicken and frozen peas. Season generously with salt and pepper. Taste it. Adjust it. Taste again (for scientific reasons).
- On a lightly floured surface, roll out the pastry and cut it into 24 squares.
- Layer the squares over the creamy filling, letting them overlap a bit. Brush with egg wash. Set your skillet on a parchment-lined baking sheet to catch drips, then bake for 25–30 minutes or until gorgeously golden.
- Give it 5–10 minutes to settle before diving in. Enjoy!
Notes
Pro Tips
- Keep that pastry cold. Cold puff pastry = better rise + more flakiness.
- Season before topping. Give the filling a final taste test BEFORE adding the puff pastry — once the lid goes on, there’s no going back in.
- Cover as evenly as possible. Try not to leave holes between pastry pieces. It helps the pastry puff up beautifully (and keeps the filling from boiling over like it has a personal vendetta).
- Want extra flavor? Add a splash of white wine with the broth. You’re welcome.
- A simple green salad (to balance all the butter you’re about to enjoy)
- Fluffy dinner rolls
- Any roasted veggie will do!
- Mashed potatoes (yes, carbs on carbs)
Nutrition
Serving: 6 ServingsCalories: 585kcalCarbohydrates: 35gProtein: 31gFat: 37gSaturated Fat: 16gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gTrans Fat: 0.4gCholesterol: 139mgSodium: 616mgPotassium: 523mgFiber: 3gSugar: 5gVitamin A: 4843IUVitamin C: 8mgCalcium: 139mgIron: 3mg
Tried this recipe?Let us know how it was!