Chicken Pot Pie with Puff Pastry

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Chicken Pot Pie with Puff Pastry

This chicken pot pie with puff pastry is made with perfectly seasoned, tender chicken folded into a rich, creamy vegetable filling. It’s then poured in a flaky puff pastry crust and finished with a golden, buttery pastry top. It's delicious and super easy to make!

Prep Time20

Course: Entree

Cuisine: American

Servings:

Author: Julie Maestre

Equipment

9-inch pie dish

Ingredients

1 lb chicken thighs boneless, skinless
2 teaspoons paprika
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons Italian seasoning
2 celery stalks finely sliced
1 cup carrots finely sliced or diced
1 large onion finely diced
3 garlic cloves finely minced
1 teaspoon rosemary fresh
1 teaspoon thyme fresh
6 tablespoons butter
⅓ cup all-purpose flour
2 cups chicken stock
½ cup heavy cream
¼ cup parmesan cheese freshly grated
2 teaspoons Worcestershire sauce
½ cup peas frozen
½ cup corn frozen
2 sheets puff pastry thawed but cold
salt and pepper to taste
olive oil for sautéing veggies and cooking chicken
1 egg beaten

Instructions

Preheat the oven at 400 degrees F.
Season the chicken thighs with salt, pepper, and spices on both sides. Cook them in a hot, oiled skillet for 5–6 minutes per side. After flipping, I like to cover the pan and lower the heat to medium-low to keep the chicken tender and juicy.
Once fully cooked through, remove the chicken from the skillet and shred it using two forks or an electric mixer. Set the shredded chicken aside.
Add more oil to the same skillet you cooked your chicken in if needed and add the onions, celery, and carrots. Cook for 6-7 minutes over medium low heat while stirring occasionally.
Stir in the garlic, rosemary, thyme, and cook for 30 seconds.
Add the butter and scrape the bottom of the pan, then whisk in the flour. Cook this for a few minutes.
Add the chicken stock and heavy cream, cook for 10-15 minutes or until the sauce thickens. Once the sauce thickens, add the parmesan cheese, Worcestershire sauce, shredded chicken, corn, and peas. Allow it to simmer for a few minutes. Season generously with lots of salt and pepper.
Press one puff pastry sheet into a pie dish, pour the filling into the dish and lay the second puff pastry sheet over the top (if not doing the lattice style.)
Trim excess pastry and seal the edges. Cut a few small slits for steam to escape and brush the top with beaten egg.
Bake for 30–35 minutes or until the pastry is golden brown and puffed. Once it comes out of the oven, sprinkle the top with coarse salt and let it rest for 10 minutes before slicing into it. Enjoy!

Notes

Whether you cook it yourself or use rotisserie chicken, make sure it’s flavorful before adding it to the filling. Adding bland chicken to the filling will produce a bland chicken pot pie.
Your filling should be way thicker than soup. It will loosen slightly as it bakes, so start with a sturdy sauce.
Keep your puff pastry cold, cold pastry puffs better and becomes flakier. If it warms up, pop it in the fridge for a few minutes before baking.
Cut a few small slits so steam can escape, this keeps the pastry crisp and prevents bubbling over.
Make sure to let it rest when it comes out of the oven for at least 10 minutes before slicing into it.

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