Go Back

Puff Pastry Chicken Pot Pie

A comforting and elegant pot pie filled with tender chicken, vegetables, and a rich sauce, all topped with a flaky puff pastry crust.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

For the filling
  • 1/4 cup unsalted butter
  • 1 medium yellow onion, diced
  • 2 medium carrots, peeled and diced
  • 2 stalks celery, diced
  • 6 cloves garlic, minced
  • 1 tablespoon fresh thyme leaves or 1/2 teaspoon dried thyme
  • 1/4 cup all-purpose flour
  • 2.5 cups low sodium chicken broth
  • 1/2 cup whole milk or heavy cream
  • 3 cups shredded rotisserie chicken, skin removed
  • 1/4 cup frozen peas, do not thaw
  • to taste Salt and pepper
For assembly
  • 1 sheet frozen puff pastry, thawed
  • 1 large egg, beaten for egg wash
  • 1 tablespoon water for egg wash

Method
 

Preparation
  1. Preheat the oven to 400 degrees.
  2. In a large cast iron skillet, melt butter over medium heat. Add onion, carrot, and celery. Cook until the onion is softened, about 3-4 minutes.
  3. Add garlic and thyme and cook for 1 minute more.
  4. Sprinkle flour over the veggies and stir to coat. Cook, stirring, for 1 minute to eliminate raw flour taste.
  5. Slowly pour in chicken broth, stirring constantly to avoid lumps.
  6. Once smooth, add the milk or cream. Bring to a gentle simmer and cook until just starting to thicken, about 3 minutes.
  7. Turn off the heat and stir in shredded rotisserie chicken and frozen peas. Season generously with salt and pepper. Taste and adjust seasoning as needed.
Assembly & Baking
  1. On a lightly floured surface, gently roll out the puff pastry and cut into 16-24 equal squares. Arrange as you like on top of the chicken mixture, overlapping slightly.
  2. Brush the top with egg wash. Place the skillet on a parchment paper-lined baking sheet to catch any drips.
  3. Bake for 25-30 minutes, or until the puff pastry is deep golden brown and crisp.
  4. Let rest for 5-10 minutes before serving.
  5. Serve directly from the skillet and enjoy!

Notes

Let the pie be the centerpiece of a meal with a green salad or roasted root vegetables. Cool completely before storing; for best texture, reheat in a 375°F oven.