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Puff Pastry Chicken Pot Pie

Savory Puff Pastry Chicken Pot Pie for Cozy Nights

Enjoy this comforting Puff Pastry Chicken Pot Pie, perfect for cozy dinners with family and friends.
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Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 1 hour
Servings: 6 slices
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 4 tablespoons unsalted butter can be substituted with olive oil for a dairy-free option
  • 1 medium yellow onion adds depth and sweetness; try using shallots for a milder flavor
  • 2 medium carrots can substitute with parsnips if desired
  • 2 stalks celery omit if not available
  • 2 cloves garlic fresh minced garlic is best, but powder works in a pinch
  • 1 teaspoon fresh thyme leaves substitute with dried thyme (1/2 teaspoon) if necessary
  • 1/4 cup all-purpose flour can use a gluten-free flour blend for a gluten-free version
  • 2 cups low sodium chicken broth use vegetable broth for a vegetarian option
  • 1 cup whole milk or heavy cream switch to non-dairy milk or sour cream for a lighter alternative
  • 2 cups shredded rotisserie chicken leftover cooked chicken also works beautifully
  • 1 cup frozen peas no need to thaw before adding; fresh peas can be used if available
  • to taste salt adjust to your personal taste
  • to taste pepper adjust to your personal taste
For the Crust
  • 1 package frozen puff pastry make sure to thaw before use for best results
  • 1 large egg for egg wash with water
  • 1 tablespoon water for egg wash

Equipment

  • Large cast iron skillet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (204°C).
  2. In a large cast-iron skillet, melt 4 tablespoons of unsalted butter over medium heat. Add diced yellow onion, sliced carrots, and chopped celery, sautéing for about 3–4 minutes until the vegetables are softened and fragrant.
  3. Stir in 2 cloves of minced garlic and 1 teaspoon of fresh thyme leaves, cooking for an additional minute.
  4. Sprinkle 1/4 cup of all-purpose flour into the skillet, stirring constantly for about 1 minute.
  5. Gradually pour in 2 cups of low sodium chicken broth while whisking continuously. After that, add 1 cup of whole milk or heavy cream and simmer for 3 minutes.
  6. Remove from heat and fold in 2 cups of shredded rotisserie chicken and 1 cup of frozen peas. Season generously with salt and pepper to taste.
  7. On a lightly floured surface, roll out the thawed puff pastry until about 1/8 inch thick. Cut into squares—aim for 16-24 pieces.
  8. Carefully place the pastry squares over the warm filling in the skillet, overlapping slightly to cover. Brush the top with egg wash.
  9. Transfer to the oven and bake for 25–30 minutes, or until the pastry is deep golden brown and puffed.
  10. Allow the pot pie to rest for 5–10 minutes before serving.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 35gProtein: 25gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 90mgSodium: 650mgPotassium: 500mgFiber: 3gSugar: 3gVitamin A: 400IUVitamin C: 5mgCalcium: 75mgIron: 2mg

Notes

To avoid sogginess, freeze filling without puff pastry and add pastry just before baking.

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