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Flaky Puff Pastry Chicken Pot Pie

flaky puff pastry chicken pot pie - featured image
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A quick and easy chicken pot pie with a golden, flaky puff pastry crust that looks like you spent all day on it. Perfect for busy weeknights and made with simple ingredients like rotisserie chicken, frozen vegetables, and store-bought puff pastry.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 medium carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about ¾ cup)
  • 3 cloves garlic, minced
  • ⅓ cup all-purpose flour
  • 2 cups chicken broth (low-sodium)
  • 1 cup heavy cream (or half-and-half)
  • 3 cups cooked chicken, shredded or diced
  • 1 cup frozen peas
  • 1 cup frozen corn kernels
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • Salt and black pepper to taste (start with ½ teaspoon salt and ¼ teaspoon pepper)
  • 1 sheet frozen puff pastry, thawed
  • 1 large egg
  • 1 tablespoon water
  • Flaky sea salt for sprinkling (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Position the rack in the middle of the oven.
  2. Prepare the puff pastry: Unfold the thawed puff pastry sheet on a lightly floured surface. Cut into four equal rectangles for individual pot pies or leave whole for family-style. Place on a parchment-lined baking sheet. Score a shallow border about ½ inch from the edge without cutting through. Prick the center area with a fork. Refrigerate while making the filling.
  3. Sauté the aromatics: In a large skillet or Dutch oven, melt the butter over medium heat. Add diced onion, carrots, and celery. Cook for 5-7 minutes until softened and onions are translucent. Add minced garlic and cook for 1 minute until fragrant.
  4. Make the roux: Sprinkle the flour over the cooked vegetables and stir constantly for 1-2 minutes until golden and slightly nutty.
  5. Build the sauce: Slowly pour in the chicken broth while whisking continuously. Stir until smooth and thickened, about 2-3 minutes. Pour in the heavy cream and whisk until combined.
  6. Season the filling: Add dried thyme, dried rosemary, ½ teaspoon salt, and ¼ teaspoon black pepper. Simmer gently for 3-4 minutes, stirring occasionally, until sauce coats the back of a spoon.
  7. Add the chicken and vegetables: Stir in shredded chicken, frozen peas, and frozen corn. Cook for 2-3 minutes until heated through. Taste and adjust seasoning. Remove from heat.
  8. Bake the puff pastry: Remove pastry from fridge. Whisk egg with 1 tablespoon water to make egg wash. Brush evenly over pastry, including scored border. Sprinkle with flaky sea salt if using. Bake for 12-15 minutes until puffed and deep golden brown.
  9. Assemble and serve: Ladle hot filling into bowls or a serving dish. Place baked puff pastry on top like a lid. Serve immediately.

Notes

For individual pot pies, divide filling among four oven-safe ramekins, top with pastry rectangles, and bake for 15-18 minutes. Store filling and pastry separately for leftovers. Filling can be made a day ahead and reheated. Freezes well for up to 3 months.

Nutrition

Keywords: chicken pot pie, puff pastry, easy dinner, weeknight meal, comfort food, rotisserie chicken, family dinner

Find it online: https://bakebelle.com/flaky-puff-pastry-chicken-pot-pie-easy-family-dinner/