Dinner

Chicken Pot Pie with Puff Pastry

Name: Chicken Pot Pie with Puff Pastry
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6
Ingredients: 2 tbsp butter; 1 medium onion, diced; 2 garlic cloves, minced; 2 medium carrots, diced; 2 celery stalks, diced; 1 cup frozen peas; 3 tbsp all-purpose flour; 2 cups chicken broth; 1 cup whole milk; 2 cups cooked chicken, shredded or cubed; 1 tsp dried thyme; ½ tsp dried rosemary; Salt and black pepper, to taste; 1 sheet puff pastry

Servings: 6 Total Time: 1 hr Difficulty: Beginner

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Introduction

Chicken Pot Pie with Puff Pastry is the ultimate comfort food — golden, flaky pastry on top of a creamy, savory chicken and vegetable filling. Unlike traditional pies made with a bottom crust, this version uses puff pastry only on top, which makes it quicker to prepare while still delivering that irresistible buttery crunch. It’s a dish that brings warmth and nostalgia to the dinner table, reminding us of home-cooked meals shared with family.

Why I Love This Recipe

I love this recipe because it combines everything I crave in comfort food: creamy filling, hearty chicken, colorful vegetables, and that melt-in-your-mouth puff pastry. The contrast between the rich, velvety sauce and the crisp pastry makes every bite so satisfying. Plus, it’s versatile — you can use leftover chicken or even turkey, making it a perfect recipe for weeknights or post-holiday meals.

Why This is a Must-Try Dish

Simple yet elegant: Easy enough for everyday cooking but impressive enough for entertaining.
Comfort in every bite: The creamy filling and buttery pastry are pure coziness.
Customizable: Great for using up leftover chicken, turkey, or seasonal vegetables.
Family-friendly: Kids and adults love it equally, making it a dinner win.

Recipe Overview

Preparation Time: 20 minutes
Cooking Time: 40 minutes
Total Time: 1 hour
Servings: 6
Calories: ~450 kcal per serving

Cuisine & Course

Cuisine: American / Classic Comfort Food
Course: Main Dish / Dinner

Ingredients

For the Filling:

2 tbsp butter
1 medium onion, diced
2 garlic cloves, minced
2 medium carrots, diced
2 celery stalks, diced
1 cup frozen peas
3 tbsp all-purpose flour
2 cups chicken broth
1 cup whole milk (or half-and-half for richer filling)
2 cups cooked chicken, shredded or cubed (rotisserie chicken works well)
1 tsp dried thyme (or 1 tbsp fresh thyme)
½ tsp dried rosemary
Salt and black pepper, to taste

For the Topping:

1 sheet puff pastry (thawed, if frozen)
1 egg (beaten, for egg wash)

Simple Cooking Directions

Sauté vegetables and make a roux with butter and flour.
Add broth and milk to make a creamy sauce.
Stir in chicken, peas, and herbs.
Transfer filling to a baking dish, top with puff pastry, brush with egg wash.
Bake until golden and bubbly.

Step-by-Step Preparation Method

Step 1: Prepare the Filling

Preheat oven to 400°F (200°C).
In a large skillet, melt butter over medium heat.
Add onion, carrots, and celery. Sauté until softened (5–7 minutes).
Add garlic and cook for 1 more minute.
Stir in flour and cook for 1–2 minutes to form a roux.
Slowly whisk in chicken broth and milk, stirring until thickened (about 5 minutes).
Add cooked chicken, peas, thyme, rosemary, salt, and pepper. Stir to combine.

Step 2: Assemble the Pot Pie

Transfer the filling to a greased 9-inch pie dish or medium casserole dish.
Roll out puff pastry slightly to fit over the dish.
Place pastry on top, pressing edges lightly against the rim.
Cut a few small slits in the pastry for steam to escape.
Brush pastry with beaten egg for a golden finish.

Step 3: Bake

Place dish on a baking sheet (to catch drips).
Bake for 25–30 minutes, or until puff pastry is golden and filling is bubbling.
Let rest for 5 minutes before serving.

How to Serve

Serve hot, scooping into deep bowls for a cozy meal.
Pair with a fresh green salad or roasted vegetables for balance.
A side of crusty bread makes it even heartier.

Additional Recipe Tips

Let puff pastry thaw in the fridge, not at room temperature, to prevent it from becoming sticky.
For a shinier crust, add a splash of milk or cream to the egg wash.
You can make the filling ahead of time and refrigerate for up to 24 hours before baking.
Always bake the pastry on top of hot filling — this ensures it puffs properly.

Variations

Turkey Pot Pie: Replace chicken with leftover turkey.
Vegetarian Pot Pie: Skip chicken, add more mushrooms, corn, or potatoes.
Mini Pot Pies: Bake in individual ramekins for single servings.
Extra Cheesy: Add ½ cup shredded cheddar to the filling.

Freezing & Storage

Storage: Keep leftovers covered in the fridge for up to 3 days.
Freezing: Freeze assembled (unbaked) pot pie, wrapped tightly in foil, for up to 2 months. Bake from frozen, adding 10–15 minutes to cooking time.
Reheating: Reheat in the oven at 350°F (175°C) until warmed through; avoid microwaving to keep pastry crisp.

Special Equipment Needed

Large skillet or sauté pan (for filling)
9-inch pie dish or medium casserole dish
Rolling pin (for puff pastry, optional)
Pastry brush (for egg wash)

Conclusion

Chicken Pot Pie with Puff Pastry is a comforting classic that’s both hearty and elegant. The creamy chicken filling paired with the golden, flaky pastry makes this dish irresistible. Whether you’re feeding your family on a cozy night in or serving guests a rustic yet impressive dinner, this recipe is a guaranteed winner. With simple ingredients and straightforward steps, it’s a dish you’ll come back to time and again.

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