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Chicken Pot Pie with Puff Pastry Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://spiceupwithsophie.com/chicken-pot-pie-with-puff-pastry-recipe/