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Crispy Homemade Chicken Pot Pie with Puff Pastry

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A quick and easy chicken pot pie recipe featuring a crispy puff pastry crust and a rich, savory filling with tender chicken and vegetables. Perfect for cozy dinners and busy weeknights.

Ingredients

Scale
  • 3 cups cooked chicken, shredded or chopped (rotisserie chicken works great)
  • 4 tablespoons unsalted butter
  • 1/3 cup all-purpose flour
  • 2 cups chicken broth (preferably low-sodium)
  • 1 cup whole milk or half-and-half (can substitute dairy-free milk)
  • 1 cup diced carrots (fresh or frozen)
  • 1/2 cup frozen peas
  • 1/2 cup diced celery
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried)
  • Salt and pepper to taste
  • 1 sheet puff pastry, thawed (recommend Pepperidge Farm)
  • 1 egg beaten with 1 tablespoon water (egg wash)

Instructions

  1. Preheat the oven to 400°F (200°C) and place a rack in the middle.
  2. In a saucepan, melt 4 tablespoons of unsalted butter over medium heat. Add chopped onion, celery, and carrots. Sauté for 5-7 minutes until softened but not browned.
  3. Add minced garlic and cook for 1 minute until fragrant.
  4. Sprinkle in 1/3 cup all-purpose flour and stir constantly for 2 minutes to cook out the raw flour taste.
  5. Gradually whisk in 2 cups chicken broth, then add 1 cup whole milk or half-and-half. Stir until mixture thickens and bubbles gently, about 5 minutes.
  6. Stir in 3 cups shredded cooked chicken, 1/2 cup frozen peas, and 1 teaspoon chopped fresh thyme. Season with salt and pepper to taste.
  7. Simmer on low for 3-5 minutes, stirring occasionally. Add more broth if filling becomes too thick.
  8. On a lightly floured surface, roll out the thawed puff pastry sheet to fit your pie dish, leaving extra to seal edges.
  9. Transfer the filling into the pie dish and smooth evenly.
  10. Lay the puff pastry over the filling, trim excess dough, and crimp edges to seal. Cut small slits on top to release steam.
  11. Brush the puff pastry with the beaten egg wash evenly.
  12. Place the pie dish on a baking sheet and bake for 25-30 minutes until puff pastry is puffed and deep golden brown.
  13. Let the pot pie rest for 5-10 minutes before slicing and serving.

Notes

Keep puff pastry cold before baking for best flakiness. If pastry browns too quickly, cover edges with foil halfway through baking. Stir filling constantly while thickening to avoid lumps. For gluten-free, use almond flour and gluten-free puff pastry. Leftovers keep well refrigerated for 3 days; reheat covered at 350°F for 15 minutes to refresh crust.

Nutrition

Keywords: chicken pot pie, puff pastry, comfort food, easy dinner, homemade pot pie, crispy crust, savory filling

Find it online: https://cooksyla.com/crispy-homemade-chicken-pot-pie-with-puff-pastry-easy-recipe/