Chicken Pot Pie with Puff Pastry Crust
A comforting dish featuring tender chicken, vibrant vegetables, and a rich cream sauce encased in a flaky puff pastry crust.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 4-6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: General
Ingredients
- 2 cups cooked chicken, shredded or diced
- 1 cup carrots, diced
- 1 cup frozen peas
- 1/2 cup celery, diced
- 1 small onion, finely chopped
- 4 tablespoons unsalted butter
- 1/3 cup all-purpose flour
- 1 1/2 cups low-sodium chicken broth
- 1/2 cup whole milk or cream
- Salt and pepper, to taste
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1 sheet frozen puff pastry, thawed
- 1 egg beaten with 1 tablespoon water (for egg wash)
Instructions
- Prepare the vegetables by dicing carrots, celery, and onion, and set aside the frozen peas.
- Sauté the veggies in a saucepan with butter for 5-7 minutes until softened.
- Make the roux by sprinkling flour over the vegetables and stirring for 2 minutes.
- Add the chicken broth and milk slowly, stirring until the sauce thickens.
- Combine the filling ingredients, including chicken and peas, and simmer for a few minutes.
- Prep the puff pastry by rolling it out to fit your pie dish.
- Assemble the pie by pouring in the filling and covering it with puff pastry.
- Brush the pastry with the egg wash for a glossy finish.
- Bake in a preheated oven at 400°F for 25-30 minutes until golden brown.
- Rest for 5-10 minutes before slicing to allow the filling to set.
Notes
Customize the filling with your favorite vegetables or proteins. This recipe is easy to prepare in advance.