Print

Easy Homemade Chicken Pot Pie with Flaky Puff Pastry

chicken pot pie with puff pastry - featured image
Print Recipe

A quick and easy chicken pot pie with a flaky puff pastry crust, perfect for cozy nights. Ready in under an hour with simple ingredients.

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
  • 2 cups low-sodium chicken broth
  • 1 cup whole milk (or half-and-half)
  • 1/4 cup dry white wine (optional)
  • 2 1/2 cups cooked chicken, shredded or diced
  • 1 cup frozen peas
  • 1/2 cup frozen corn kernels
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1 sheet frozen puff pastry, thawed
  • 1 large egg, beaten (for egg wash)
  • Flaky sea salt, for sprinkling

Instructions

  1. Preheat your oven to 400°F (200°C). Position a rack in the center of the oven.
  2. Melt the butter in a large oven-safe skillet over medium heat. Add the diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until softened and the onion is translucent.
  3. Add the minced garlic and cook for another minute until fragrant.
  4. Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste.
  5. Slowly pour in the chicken broth while whisking continuously to prevent lumps. Then add the milk and white wine (if using). Keep whisking until the sauce is smooth and starts to thicken, about 3-4 minutes.
  6. Stir in the shredded chicken, frozen peas, frozen corn, thyme, salt, pepper, and garlic powder. Mix until well combined. Let it simmer for 2-3 minutes. Taste and adjust seasoning.
  7. Remove the skillet from heat. If using a baking dish, transfer the filling to a lightly greased 9×13-inch dish.
  8. On a lightly floured surface, gently roll out the thawed puff pastry sheet to about 1/8-inch thick. Drape the pastry over the filling, tuck the edges under, and press against the rim. Cut 4-5 slits in the top.
  9. Brush the pastry with the beaten egg wash and sprinkle with flaky sea salt.
  10. Bake for 20-25 minutes, until the pastry is puffed and deep golden brown and the filling is bubbly. If browning too quickly, tent with foil for the last 5 minutes.
  11. Let it rest for 10 minutes before serving.

Notes

For best results, keep puff pastry cold until ready to bake. Let the pot pie rest for 10 minutes after baking to allow the filling to set. Rotisserie chicken works great as a shortcut.

Nutrition

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

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