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Easy Homemade Chicken Pot Pie with Crispy Puff Pastry

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A cozy, comforting chicken pot pie with a velvety, deeply savory filling and an impossibly flaky, golden puff pastry dome. This recipe is a love letter to a beloved bistro classic, perfected after twelve tries.

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 1/2 cup)
  • 3 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 1 1/2 cups low-sodium chicken broth
  • 1/2 cup heavy cream
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary (optional)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 cups cooked chicken, shredded or diced
  • 1 cup frozen peas
  • 1 sheet (about 10x10 inches) frozen puff pastry, thawed
  • 1 large egg, beaten with 1 tablespoon water

Instructions

  1. Preheat your oven to 400°F (200°C). Place a rimmed baking sheet on the middle rack to heat up.
  2. Melt the butter in your large skillet or Dutch oven over medium heat. Once foaming, add the diced onion, carrots, and celery. Cook for about 6-8 minutes, stirring occasionally, until softened and the onion is translucent.
  3. Add the minced garlic and cook for another 30 seconds until fragrant.
  4. Sprinkle the flour over the vegetables and stir constantly for about 2 minutes to create a roux.
  5. Slowly pour in the chicken broth while whisking continuously. Keep whisking until the mixture is smooth and starts to thicken, about 3-4 minutes.
  6. Stir in the heavy cream, dried thyme, rosemary (if using), salt, and pepper. Let it simmer for another 2 minutes, stirring occasionally.
  7. Fold in the cooked chicken and frozen peas. Stir until everything is well coated. Taste and adjust seasoning. Remove from heat.
  8. Pour the filling into your 9×13-inch baking dish (or pie dish). Spread it into an even layer.
  9. On a lightly floured surface, gently roll out the thawed puff pastry sheet just enough to fit over your baking dish with about an inch of overhang.
  10. Place the pastry over the filling. Tuck the edges under themselves and press them against the rim of the dish. Cut 4-5 small slits in the top to allow steam to escape.
  11. Brush the top with the egg wash, making sure to get the edges.
  12. Place the dish on the preheated baking sheet in the oven. Bake for 25-30 minutes, until the pastry is puffed up and deep golden brown and the filling is bubbling up through the slits.
  13. Let it rest for at least 10 minutes before serving.

Notes

For a crispy bottom crust, don’t skip preheating the baking sheet. Keep puff pastry cold for best flakiness. Let the pot pie rest for 10 minutes before serving to allow the filling to set. If edges brown too quickly, tent with foil for the last 10 minutes of baking.

Nutrition

Keywords: chicken pot pie, puff pastry, comfort food, easy dinner, cozy meal, chicken recipe

Find it online: https://piperplate.com/easy-homemade-chicken-pot-pie-with-crispy-puff-pastry/