Chicken Pot Pie with Flaky Puff Pastry
Creamy, hearty, and topped with golden flaky pastry, this Chicken Pot Pie with Flaky Puff Pastry is the ultimate comfort food dinner! Filled with tender chicken, savory vegetables, and a rich creamy sauce, this easy pot pie recipe is perfect for cozy family meals and chilly nights.
Ingredients
- For the Filling:
- 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
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/4 teaspoon garlic powder (optional)
- For the Puff Pastry:
- 1 sheet frozen puff pastry (thawed according to package instructions)
- 1 egg, beaten (for egg wash)
Instructions
- Step 1: Make the Filling : In a large skillet, melt butter over medium heat. Add onion, carrots, and celery; sauté for 5–7 minutes until softened. Sprinkle flour over vegetables and stir constantly for 1–2 minutes to make a roux. Gradually whisk in chicken broth and heavy cream until smooth and slightly thickened. Add shredded chicken, peas, salt, pepper, thyme, and garlic powder. Stir to combine. Remove from heat.
- Step 2: Preheat Oven and Prepare Puff Pastry : Preheat oven to 400°F (200°C). Roll puff pastry sheet to fit over pie dish (or individual ramekins). Keep the pastry slightly larger than the dish so edges can be crimped or folded.
- Step 3: Assemble the Pie : Transfer chicken filling into a greased 9-inch pie dish or ramekins. Place puff pastry over the filling, trimming excess and pressing edges to seal. Cut small slits in the top for steam to escape. Brush the top of the pastry with beaten egg for a golden, glossy finish.
- Step 4: Bake: Bake in preheated oven for 35–40 minutes, or until puff pastry is golden brown and filling is bubbling around edges. Remove from oven and let rest for 5–10 minutes before serving.