Chicken Pot Pie with Puff Pastry
This Chicken Pot Pie with Puff Pastry is the ultimate comfort food with a creamy chicken and vegetable filling baked under a golden, buttery puff pastry crust. It’s hearty, cozy, and elegant enough for family dinners, holidays, or special gatherings. Using store-bought puff pastry keeps the recipe simple while delivering a restaurant-quality presentation.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
4 tablespoons unsalted butter
2 stalks celery, diced
2 carrots, peeled and diced
1 yellow onion, diced
⅓ cup all-purpose flour
3 cups unsalted chicken broth
1 teaspoon kosher salt
½ teaspoon black pepper
½ cup fresh or frozen peas
2 cups cooked chicken breast, diced
1 sheet puff pastry, thawed
1 large egg, lightly beaten
1 tablespoon water
Instructions
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Preheat oven to 400°F (200°C).
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In a large skillet, melt butter over medium heat. Add celery, carrots, and onion; cook 8 minutes until softened.
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Sprinkle flour over vegetables and stir to coat. Slowly whisk in chicken broth.
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Add salt and pepper; simmer 5 minutes until thickened.
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Stir in peas and diced chicken, then remove from heat to cool slightly.
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Transfer filling to a casserole, pie dish, or oven-safe skillet.
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Roll puff pastry on a floured surface to fit dish with slight overhang. Place over filling, tucking in edges.
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Whisk egg with water and brush over pastry. Cut small slits for steam vents.
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Bake 25–30 minutes, until golden and puffed.
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Let cool 15 minutes before serving.
Notes
- Use rotisserie chicken for a shortcut.
- Let filling cool slightly before topping with puff pastry to prevent sogginess.
- Bake in ramekins for individual pot pies.
- Add cream or milk for a richer filling.
- Freezes well assembled but unbaked.
Find it online: https://cookingwithsarah.com/chicken-pot-pie-with-puff-pastry/
