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Crispy Puff Pastry Chicken Pot Pie

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A comforting homemade chicken pot pie with a flaky, buttery puff pastry crust and creamy filling made with tender chicken and fresh vegetables.

Ingredients

Scale
  • 2 cups cooked chicken, shredded or diced (rotisserie chicken works wonders)
  • 1 cup carrots, diced (fresh or frozen)
  • 1 cup frozen peas
  • 1/2 cup celery, diced
  • 1/3 cup unsalted butter
  • 1/3 cup all-purpose flour
  • 2 cups chicken broth (preferably low sodium)
  • 1 cup whole milk or half-and-half
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp dried thyme
  • Salt and freshly ground black pepper, to taste
  • 1 sheet frozen puff pastry, thawed
  • 1 egg, beaten (for egg wash)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a medium saucepan, melt the butter over medium heat. Add the finely chopped onion and diced celery, cooking until softened and translucent, about 5 minutes.
  3. Add the garlic and thyme. Stir for 30 seconds until fragrant—don’t let it brown.
  4. Sprinkle in the flour. Whisk constantly for 2 minutes to cook out the raw flour taste and form a roux. It should look like a thick paste.
  5. Slowly pour in the chicken broth and milk. Keep whisking to avoid lumps. The mixture will thicken—about 5 minutes. If it gets too thick, add a bit more broth or milk to reach a creamy but spoonable consistency.
  6. Stir in the cooked chicken, carrots, and peas. Season with salt and pepper to taste. Let the filling simmer gently for 2-3 minutes to combine flavors, then remove from heat.
  7. Transfer the filling to your pie dish. Spread evenly but avoid overfilling.
  8. Roll out the puff pastry on a lightly floured surface. It should be large enough to cover the top of your pie dish.
  9. Place the puff pastry over the filling, trimming excess edges. Press edges gently to seal. Use a fork to crimp or pinch the edges for a rustic look.
  10. Brush the puff pastry with beaten egg. This step gives that gorgeous golden color and shine.
  11. Cut a few small slits in the pastry top to help steam escape and keep the crust crispy.
  12. Bake in the preheated oven for 25-30 minutes until the puff pastry is puffed and golden brown. Keep an eye on it after 20 minutes.
  13. Remove from oven and let rest for 5-10 minutes before serving.

Notes

Keep puff pastry cold until ready to use to ensure it puffs up well. If the filling is too runny before baking, simmer longer or add a bit more flour. Rotate the pie halfway through baking for even browning. Use beaten egg wash for a golden, shiny crust. To reheat leftovers, warm in a 350°F oven to keep crust crispy; avoid microwaving.

Nutrition

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

Find it online: https://zorbmeal.com/crispy-puff-pastry-chicken-pot-pie-recipe-easy-homemade-comfort-food/