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Easy Chicken Pot Pie with Flaky Puff Pastry

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This easy chicken pot pie features a creamy, savory filling of tender chicken and vegetables, topped with golden, flaky puff pastry. It’s a comforting, crowd-pleasing dish that comes together in under an hour with simple ingredients.

Ingredients

Scale
  • 3 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 medium carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about ½ cup)
  • 3 cloves garlic, minced
  • ⅓ cup all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1 cup whole milk (or half-and-half for extra richness)
  • 3 cups cooked chicken, shredded or diced
  • 1 cup frozen peas (no need to thaw)
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • Salt and black pepper to taste
  • 1 sheet frozen puff pastry, thawed
  • 1 large egg, beaten
  • Flaky sea salt for sprinkling (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Position a rack in the lower third of the oven.
  2. In a large skillet or Dutch oven over medium heat, melt the butter until foamy. 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 until the mixture is clumpy and dry.
  5. Gradually pour in the chicken broth while whisking continuously. Then add the milk. Keep whisking until the mixture is smooth and starts to thicken, about 3-4 minutes.
  6. Stir in the dried thyme, rosemary, ½ teaspoon salt, and ¼ teaspoon black pepper. Taste and adjust seasoning.
  7. Fold in the cooked chicken and frozen peas. Let everything simmer together for 2 minutes until the filling is thick and bubbling.
  8. Pour the filling into a 9×13-inch baking dish (or leave in an oven-safe skillet). Let it cool for 5 minutes.
  9. On a lightly floured surface, roll out the thawed puff pastry sheet to about ¼-inch thickness, large enough to cover the dish with about an inch of overhang.
  10. Carefully lay the puff pastry over the filling. Tuck the edges under themselves and press against the rim. Cut 3-4 slits in the top to let steam escape.
  11. Brush the beaten egg all over the pastry. Sprinkle with flaky sea salt if using.
  12. Place the dish on a baking sheet and bake for 25-30 minutes, until the pastry is puffed and deep golden brown and the filling is bubbling.
  13. Let the pot pie cool for 10 minutes before serving.

Notes

For best results, keep puff pastry cold and work quickly. Let filling cool slightly before adding pastry to prevent sogginess. Use a baking sheet underneath to catch drips. Filling can be made up to 2 days ahead.

Nutrition

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

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