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Crispy Chicken Pot Pie with Puff Pastry Crust

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A comforting and easy homemade chicken pot pie featuring a flaky puff pastry crust and a creamy, savory filling of chicken and vegetables. Perfect for cozy dinners and family gatherings.

Ingredients

Scale
  • 2 cups cooked chicken, shredded or diced (rotisserie chicken works great)
  • 1 cup carrots, diced
  • 1 cup frozen peas (fresh peas can be used in summer)
  • 1/2 cup celery, diced
  • 1 small onion, finely chopped
  • 4 tablespoons unsalted butter
  • 1/3 cup all-purpose flour (gluten-free flour can be used)
  • 1 1/2 cups low-sodium chicken broth
  • 1/2 cup whole milk or cream (dairy-free milk can be substituted)
  • 1 sheet frozen puff pastry, thawed
  • Salt and pepper, to taste
  • 1 teaspoon dried thyme (fresh thyme can be used)
  • 1/2 teaspoon garlic powder
  • 1 egg beaten with 1 tablespoon water (for egg wash)

Instructions

  1. Dice carrots, celery, onion, and set aside frozen peas (about 10 minutes).
  2. In a medium saucepan, melt 4 tablespoons butter over medium heat. Add onions, carrots, and celery. Cook for 5-7 minutes until softened but not browned.
  3. Sprinkle 1/3 cup flour over the veggies and stir constantly for 2 minutes to cook out raw flour taste and create a roux.
  4. Gradually whisk in 1 1/2 cups chicken broth and 1/2 cup milk. Stir until sauce thickens and bubbles gently, about 3-5 minutes.
  5. Stir in salt, pepper, thyme, garlic powder, frozen peas, and cooked chicken. Simmer for 2-3 minutes to meld flavors. The filling should be creamy but thick enough to hold shape.
  6. On a lightly floured surface, roll out the thawed puff pastry sheet to fit your pie dish, leaving a slight overhang for crimping edges.
  7. Pour the chicken filling into the pie dish. Lay puff pastry over the top. Trim excess pastry and crimp edges to seal.
  8. Mix one beaten egg with a tablespoon of water. Brush this over the puff pastry to get a shiny golden crust.
  9. Preheat oven to 400°F (200°C). Bake pie for 25-30 minutes or until crust is puffed and golden brown.
  10. Let the pot pie rest for 5-10 minutes before slicing to help the filling set and prevent spills.

Notes

If crust browns too quickly, cover edges with foil halfway through baking. Keep filling thick to avoid soggy crust. Use cold puff pastry and work quickly to maintain flakiness. Leftovers reheat best in oven to keep crust crisp. Can freeze unbaked pie for up to 1 month.

Nutrition

Keywords: chicken pot pie, puff pastry, comfort food, easy dinner, family meal, flaky crust, creamy filling

Find it online: https://breezybake.com/crispy-chicken-pot-pie-with-puff-pastry-crust-easy-homemade-recipe/