Chicken Pot Pie with Puff Pastry Recipe

Introduction

Chicken Pot Pie with Puff Pastry is a comforting classic that combines tender chicken, fresh vegetables, and a creamy sauce beneath a golden, flaky crust. This recipe uses convenient rotisserie chicken and frozen puff pastry for an easy yet impressive homemade meal.

Ingredients

• 1 to 2 packages frozen puff pastry
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 medium yellow onion, diced
• 3 stalks celery, diced
• 3 cloves garlic, minced
• 3 carrots, diced
• ¼ cup all-purpose flour
• 2 ½ cups chicken stock
• 3-4 cups rotisserie chicken, diced
• 1 cup frozen peas
• ½ cup heavy cream
• ¾ teaspoon salt, adjust to taste
• ½ teaspoon white pepper, adjust to taste
• 2 teaspoons thyme
• 1 teaspoon rosemary
• 1 egg

Instructions

1. Step 1: Heat olive oil and butter in a large pan over medium heat. Sauté the diced onion and celery for 1-2 minutes until the onion softens. Add the minced garlic and diced carrots, cooking for another 3-5 minutes until carrots begin to soften.
2. Step 2: Sprinkle the flour over the vegetables and cook, stirring constantly, for about 2 minutes until it starts to brown slightly.
3. Step 3: Gradually add the chicken stock while stirring. Bring the mixture to a boil. If the sauce becomes too thick, add a splash more broth to thin it out.
4. Step 4: Stir in the diced chicken and frozen peas. Let the mixture simmer for 1-2 minutes to combine flavors.
5. Step 5: Lower the heat and add the heavy cream, salt, white pepper, thyme, and rosemary. Stir well, then remove from heat. The sauce will thicken as it cools; adjust thickness with extra broth if needed.
6. Step 6: Arrange oven-proof pots or ramekins on a baking tray lined with foil. Spoon the filling into each pot until three-quarters full. Let cool briefly.
7. Step 7: Thaw puff pastry according to package instructions. If not pre-rolled, roll out to about ⅛ inch thickness on a floured surface.
8. Step 8: Using a bowl or ramekin as a guide, cut puff pastry rounds about 1 inch wider than the pot diameter.
9. Step 9: Beat the egg with 2 teaspoons of water to make an egg wash. Brush the edges of each pot with egg wash, then place the puff pastry round on top, folding edges down to seal.
10. Step 10: Brush the entire top and sides of the puff pastry with egg wash. Cut a ½-inch slit in the center to allow steam to escape.
11. Step 11: Bake in a preheated oven at 425°F (220°C) for 20-25 minutes, or until the pastry is puffed and golden brown.
12. Step 12: Remove from oven and let cool for 10 minutes before carefully transferring to serving plates. Serve immediately and enjoy!

Tips & Variations

• For a richer sauce, substitute half of the chicken stock with white wine or add a splash of sherry.
• Use leftover cooked chicken or poach fresh chicken breasts if rotisserie is unavailable.
• Swap frozen peas for other vegetables like corn, green beans, or mushrooms for variety.
• Make a large pot pie instead of individual pots by using a deep baking dish and covering completely with puff pastry.

Storage

Store leftover pot pie covered in the refrigerator for up to 3 days. Reheat in a 350°F oven until warmed through to keep the puff pastry crisp. Avoid microwaving as it can make the pastry soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the filling ahead of time?

Yes, prepare the filling up to 2 days in advance and keep it refrigerated. Assemble and bake just before serving to ensure puff pastry stays flaky and crisp.

What can I use if I don’t have puff pastry?

Pie crust or biscuit dough can be used as a substitute, though the texture will differ. Puff pastry offers the lightest, flakiest topping.

Chicken Pot Pie with Puff Pastry Recipe

Print Recipe

★★★★★

4.6 from 100 reviews

A classic Chicken Pot Pie recipe featuring a creamy chicken and vegetable filling topped with flaky puff pastry. This comforting dish is made using rotisserie chicken and easy-to-find ingredients, perfect for a hearty homemade meal.

• Author: Sophie
• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Total Time: 55 minutes
• Yield: 4 to 6 individual servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Filling

• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 medium yellow onion, diced
• 3 stalks celery, diced
• 3 cloves garlic, minced
• 3 carrots, diced
• ¼ cup all-purpose flour
• 2 ½ cups chicken stock
• 3–4 cups rotisserie chicken, diced
• 1 cup frozen peas
• ½ cup heavy cream
• ¾ teaspoon salt, adjust to taste
• ½ teaspoon white pepper, adjust to taste
• 2 teaspoons thyme
• 1 teaspoon rosemary

Pastry and Finish

• 1 to 2 packages frozen puff pastry (thawed)
• 1 egg, beaten with 2 teaspoons water (egg wash)

Instructions

1. Prepare the chicken filling: Start by heating olive oil and butter in a large pan over medium heat. Sauté the diced onion and celery for 1 to 2 minutes until softened. Add the minced garlic and diced carrots, cooking for an additional 3 to 5 minutes until the carrots are just tender.
2. Make the roux: Sprinkle in the flour and stir constantly for about 2 minutes until the flour begins to brown slightly, which will help thicken the sauce.
3. Add chicken stock: Gradually pour in the chicken stock while stirring continuously to avoid lumps. Bring the mixture to a boil; if it becomes too thick, add a splash more broth to adjust the consistency.
4. Incorporate chicken and peas: Stir in the diced rotisserie chicken and frozen peas, letting the mixture simmer for 1 to 2 minutes to combine flavors and warm through.
5. Finish the filling: Reduce the heat to low and add the heavy cream, salt, white pepper, thyme, and rosemary. Stir well and remove the pan from heat. The sauce will thicken further as it cools; if too thick, thin with extra broth as needed.
6. Fill the pots: Arrange oven-proof individual pots or a large baking dish on a foil-lined baking tray. Spoon the chicken filling into the dishes until they are about ¾ full and let cool slightly.
7. Prepare the puff pastry: Thaw the puff pastry on the counter for 30 to 45 minutes if frozen. If needed, roll the pastry out on a lightly floured surface to about ⅛ inch thickness. Use the pot or ramekin as a guide to cut pastry rounds, leaving about 1 inch extra to drape over edges.
8. Assemble the pies: Brush the edges of each pot with the egg wash. Place the puff pastry on top, folding the excess pastry down to seal the filling inside. Brush the top and sides of the pastry with egg wash for a golden finish. Using a sharp knife, cut a ½-inch slit in the center of each pastry to allow steam to escape.
9. Bake: Place the baking tray with the pies into a preheated oven set to 425°F (220°C). Bake for 20-25 minutes or until the puff pastry is puffed up and golden brown.
10. Cool and serve: Remove the pies from the oven and let them cool for about 10 minutes. Carefully transfer each pot using a wide spatula or oven mitts to serving plates. Serve immediately for a comforting and delicious meal.

Notes

• You can use leftover cooked chicken or freshly cooked chicken poached in stock or baked if preferred.
• If the filling sauce thickens too much, add a little extra chicken stock to adjust consistency before baking.
• Thaw puff pastry completely for best results; avoid working with cold pastry as it may crack.
• Use a sharp knife to create vents in the puff pastry top to prevent steam buildup and soggy pastry.
• The recipe can be made in individual ramekins or a single large pot depending on your preference.

Keywords: Chicken pot pie, puff pastry, comfort food, easy dinner, rotisserie chicken, creamy chicken pie