Chicken Pot Pie with Puff Pastry

Why You’ll Love This Recipe

This Chicken Pot Pie is a total crowd-pleaser. The savory filling combines vegetables and perfectly seasoned chicken in a creamy sauce that’s simply irresistible. The puff pastry topping is golden, crisp, and flaky, creating the perfect contrast to the smooth filling. Plus, this recipe saves time with the use of rotisserie chicken and pre-made puff pastry, making it a great option for a cozy weeknight dinner or a special occasion.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 3 – 3.5 cups shredded chicken breast, see notes

• 4 tablespoons unsalted butter

• 1 1/2 cup sliced carrots

• 1 1/2 cup sliced celery

• 1 large yellow onion, diced

• 1 shallot, diced finely

• 8-10 cloves garlic, minced finely

• 1 teaspoon Morton kosher salt

• 1/2 teaspoon pepper

• 1/4 teaspoon turmeric, optional

• 1 tablespoon fresh chopped thyme

• 1 tablespoon fresh chopped rosemary

• 1 tablespoon fresh chopped sage

• 1/2 cup dry white wine

• 1/2 scant cup all-purpose flour

• 2 1/4 cups chicken stock or broth

• 1 cup milk

• 1 1/2 cups frozen peas

• 1 package frozen puff pastry (14 ounces), thawed & cut into 2.5-3 inch squares

• 1 large egg

• 1 tablespoon water

Directions

1. Preheat the oven to 400°F (200°C). In a 3.5-quart shallow Dutch oven or large skillet, melt the butter over medium-low heat.

2. Add the carrots and celery, and sauté for 2-3 minutes over medium heat.

3. Stir in the diced onion and cook for 10 minutes until softened and translucent.

4. Add the finely diced shallot and minced garlic, cooking for another 2-3 minutes until fragrant.

5. Season the mixture with salt, pepper, turmeric (optional), and fresh thyme, rosemary, and sage. Sauté for another 2 minutes.

6. Pour in the white wine and deglaze the pan, scraping up any browned bits. Let the wine reduce until almost all has evaporated.

7. Stir in the flour and cook for 2-3 minutes, creating a paste. Reduce the heat to low.

8. Gradually pour in the chicken broth, stirring continuously to avoid lumps. Once fully incorporated, add the milk and continue stirring.

9. Stir in the frozen peas, then turn off the heat and fold in the shredded chicken until evenly combined.

10. Smooth the mixture into an even layer. If using a non-oven-safe pan, transfer the filling into a 3.5-quart baking dish.

11. Arrange the thawed puff pastry squares on top of the filling, overlapping slightly to cover the surface.

12. Whisk together the egg and water, and brush the egg wash over the pastry squares.

13. Bake for 20-25 minutes or until the pastry has puffed up and turned golden brown.

Servings and Timing

• Servings: 8 people

• Prep Time: 30 minutes

• Cook Time: 50 minutes

• Total Time: 1 hour 20 minutes

Variations

• Vegetarian Option: Omit the chicken and substitute with a hearty mixture of mushrooms, potatoes, and additional vegetables like zucchini or peas.

• Gluten-Free: Use a gluten-free puff pastry and substitute the all-purpose flour with a gluten-free flour blend.

• Spicy Twist: Add a pinch of cayenne pepper or red pepper flakes for a bit of heat.

• Extra Flavor: For more depth, try adding a splash of heavy cream to the sauce or a sprinkle of Parmesan cheese before baking.

Storage/Reheating

• Storage: Leftover Chicken Pot Pie can be stored in an airtight container in the fridge for up to 3 days.

• Reheating: Reheat in a 350°F oven for 15-20 minutes until heated through. You can also microwave individual portions for 2-3 minutes, but the puff pastry might lose some crispiness.

FAQs

How can I make this recipe faster?

Using rotisserie chicken and store-bought puff pastry can speed up the process. Additionally, you can skip the wine reduction step or use pre-chopped vegetables to save time.

Can I use a different type of pastry?

Yes! You can substitute puff pastry with phyllo dough or a biscuit topping, though they will create a different texture.

Can I freeze this Chicken Pot Pie?

Yes, you can freeze the pie before baking. Wrap it tightly in plastic wrap and foil, then freeze for up to 3 months. Bake directly from the freezer, but add 10-15 extra minutes to the cooking time.

What type of wine should I use?

A dry white wine, like Sauvignon Blanc or Chardonnay, works best for deglazing. If you prefer not to use wine, you can substitute it with more chicken stock or broth.

How do I reheat frozen Chicken Pot Pie?

To reheat a frozen Chicken Pot Pie, bake at 375°F for 45-60 minutes, or until heated through and the puff pastry is golden and crispy.

Can I make this in a regular baking dish instead of a Dutch oven?

Yes, you can transfer the filling to a 3.5-quart baking dish before adding the puff pastry.

How can I make the filling thicker?

To thicken the filling, you can add a little more flour, cook it for an additional minute, or let the mixture simmer longer to reduce before adding the chicken.

Can I add other vegetables to this recipe?

Definitely! You can add vegetables like parsnips, corn, or even spinach for added flavor and texture.

Can I use homemade puff pastry?

If you’re feeling adventurous, homemade puff pastry will give a more personalized touch and an even flakier crust. Just ensure you thaw it properly before use.

Is this recipe spicy?

This recipe is not spicy, but you can easily add heat by including chili flakes, cayenne pepper, or hot sauce if you prefer a spicier dish.

Conclusion

Chicken Pot Pie with Puff Pastry is the ultimate comfort food with a rich, creamy filling and a golden, flaky topping. This dish is easy to make, especially with rotisserie chicken and pre-made puff pastry, making it perfect for busy weeknights or special occasions. Whether you enjoy it as a warm family dinner or as a crowd-pleasing dish for a gathering, this recipe will surely become a favorite in your home.