Chicken Pot Pie with Puff Pastry
Imagine the warm aroma of savory spices wafting through your kitchen, mingling with the buttery smell of golden pastry. As you pull a bubbling dish of chicken pot pie from the oven, the rich, creamy filling peeks through a quilt of flaky puff pastry, golden and crisp to perfection. This is the kind of meal that wraps around you like a cozy blanket on a chilly evening, filling your heart with comfort and your belly with delightful goodness.
Table of Contents
Growing up, chicken pot pie was a cherished family recipe that brought everyone to the table. The laughter and joy shared over this comforting dish left a lasting impression on my culinary journey. It’s the kind of dish that brings smiles to faces, evokes nostalgic memories, and creates new ones—each flaky bite bursting with flavor. If you’re ready to bring the joy of Chicken Pot Pie with Puff Pastry into your home, let’s get started and create a masterpiece that’s sure to warm hearts!
Why You’ll Love This Recipe
- Simple & Quick: This delightful dish comes together in just over an hour, with only 25 minutes of hands-on prep work.
- Irresistible Flavor: Each bite combines tender chicken, crisp veggies, and a creamy sauce all under a flaky pastry that perfectly complements the filling.
- Eye-Catching Appeal: The sight of golden puff pastry coming from the oven makes you the star of any dinner gathering!
- Flexible Serving: This dish is perfect for a cozy dinner, a potluck, or even brunch; it’s versatile for any occasion.
- Diet-Friendly Options: Easily adjust the recipe for gluten-free crusts or dairy alternatives, making this comfort food inclusive for everyone!
Ingredients You’ll Need
- Shredded Chicken Breast (3-3.5 cups): Use rotisserie chicken for convenience, or poach chicken specifically for this dish. It’s the heart of your filling!
- Bacon (4 slices, diced): Adds a smoky flavor that complements the creamy sauce, creating that comforting richness.
- Unsalted Butter (4 tablespoons): This will help sauté the aromatics and enrich the filling’s consistency.
- Carrots (1.5 cups, sliced): Give a natural sweetness and vibrant color; feel free to substitute with peas or corn for different flavors.
- Celery (1.5 cups, sliced): Adds crunch and depth. If you’re not a fan, consider using leeks for a milder taste.
- Yellow Onion (1 large, diced): For a base of flavor; yellow onions are sweet and caramelize beautifully.
- Shallot (1, finely diced): Brings a subtle onion flavor that elevates the dish’s overall taste.
- Garlic (8-10 cloves, minced): The aromatic wonder that enhances flavors; fresh is best, but garlic powder works too in a pinch.
- Morton Kosher Salt (1 teaspoon): Essential for seasoning your dish. Adjust to taste depending on saltiness of the chicken broth.
- Pepper (1/2 teaspoon): Freshly cracked for a little heat and contrast against the sweetness of the vegetables.
- Turmeric (1/4 teaspoon, optional): Adds vibrant color and subtle earthy flavor; a lovely addition if you want to switch things up.
- Fresh Thyme, Rosemary, and Sage (1 tablespoon each, chopped): These herbs provide aromatic depth, but if fresh isn’t available, dried versions work (use half the amount).
- Dry White Wine (1/2 cup): Provides acidity and complexity to deglaze the pan. If you prefer not to use alcohol, replace with additional chicken broth.
- All-Purpose Flour (1/2 scant cup): For thickening your sauce—it creates that creamy, satisfying texture.
- Chicken Stock or Broth (2.25 cups): The flavorful base; homemade is fantastic, but store-bought works great too.
- Milk (1 cup): Adds creaminess to the filling. You can substitute with almond milk for a dairy-free option.
- Frozen Peas (1.5 cups): Sweet and popping with color; fresh peas can be used but add them toward the end of the cooking time.
- Frozen Puff Pastry (1 package, 14 oz, thawed): The star ingredient for the top crust; check for high-quality pastry for best results.
- Egg (1 large): For egg wash, giving your crust that beautiful golden shine.
- Water (1 tablespoon): Mix in with the egg for the wash; a little helps with the shine.
How to Make Chicken Pot Pie with Puff Pastry
Preheat and Prepare: Start by preheating your oven to 400 degrees Fahrenheit. If using a baking dish, have it ready for the filling. This ensures everything bakes evenly once your pie is ready to go in.
Sauté Bacon: In a 3.5 quart shallow dutch oven or large skillet, add the diced bacon over medium-low heat. Cook until most of the fat has rendered and the bacon pieces are browned and crispy, about 5-7 minutes. This step brings a lovely flavor base to your filling.
Melt and Combine: Add the butter to the pan with the bacon and stir until melted. Then, toss in the sliced carrots and celery. Increase the heat to medium and sauté these vegetables for about 2-3 minutes until they start to soften. This creates a sweet aroma!
Add Aromatics: Introduce the diced onion and sauté for an additional 10 minutes, or until it becomes translucent. Then add the shallot and garlic, cooking for another 2-3 minutes, until fragrant. Your kitchen will smell divine at this stage!
Season and Sauté: Mix in the salt, pepper, turmeric, thyme, rosemary, and sage. Sauté these for about 2 minutes to allow the herbs to release their oils, intensively flavoring the vegetables. It should smell wonderful!
Deglaze the Pan: Carefully pour in the dry white wine, scraping up any crispy bits from the bottom of the pan with a wooden spoon. Let the wine reduce until it’s mostly evaporated—this step intensifies flavors and adds depth to your filling.
Thickening Agent: Sprinkle the flour over the mixture and stir for 2-3 minutes until it becomes a thick paste, ensuring the flour is cooked. This step is vital to avoid any raw flour taste in the finished dish and to achieve a silky texture.
Incorporate Liquids: While stirring continuously, slowly pour in the chicken stock, mixing it until fully combined. Then do the same with the milk, ensuring the mixture is smooth and free of lumps. It should be thickening nicely!
Final Touches: Gently stir in the frozen peas and turn off the heat. Now fold in the shredded chicken, making sure everything is well combined and evenly distributed. The mixture should be comforting and fragrant!
Prepare for Baking: Smooth the filling into an even layer in the pan or transfer it to a baking dish if the pan isn’t oven-safe. This will help with the even cooking of your filling in the oven.
Top with Puff Pastry: Cut the thawed puff pastry into 2.5-3 inch squares, then arrange them overlapping the entire surface of the filling. Lightly press the edges to form a seal; this will keep your filling cozy and intact within.
Egg Wash: In a small bowl, whisk together the egg and water. Brush this mixture over each square of puff pastry to give them that golden-brown finish. It’s the icing on the cake for your beautiful pie!
Bake Until Golden: Place the dish on a baking sheet (to catch any drips) and bake for 20-25 minutes, or until the pastry has puffed up and turned golden brown. The sight of the bubbling filling gives a hint of the delightful surprise inside!
Storing & Reheating
Leftovers can be stored at room temperature for up to 2 hours. For longer storage, transfer to an airtight container and refrigerate for up to 3 days. If you wish to freeze, wrap the pie tightly in plastic wrap and aluminum foil. It can last in the freezer for up to 3 months. To reheat, place it in a 350-degree oven for about 25 minutes until warmed through, keeping in mind that the puff pastry may lose some flakiness but will still be delicious.
Chef’s Helpful Tips
- Avoid overcooking the vegetables; you want them tender but not mushy.
- Ensure your chicken is shredded into bite-sized pieces for an even texture.
- To save time, prepare the filling ahead of time and store it in the fridge before adding the puff pastry and baking.
- For even better flavor, let the filling cool slightly before adding the pastry to prevent a soggy crust.
- Always check the labels if you are substituting ingredients for allergies or dietary restrictions.
When you experiment with this Chicken Pot Pie with Puff Pastry, remember there’s no wrong way! Use different veggies or herbs based on your pantry or preference. So, why not roll up your sleeves and let this dish be the highlight of your culinary repertoire? Savor the joy, share it with loved ones, and enjoy every delicious bite!
Recipe FAQs
Can I use fresh chicken instead of rotisserie chicken?
Absolutely! If you’re using raw chicken, you can cook it beforehand by boiling or roasting. Simply shred it once cooked and mix it into your filling for the same incredible flavor.
How do I prevent the bottom crust from getting soggy?
To ensure a crispy bottom, bake your chicken pot pie on a preheated baking sheet. This helps create an even heat underneath, cooking the bottom crust effectively.
Can I make this chicken pot pie vegetarian?
Sure! Substitute the chicken with a medley of hearty vegetables like mushrooms, zucchini, or chickpeas. Also, replace the chicken broth with vegetable broth for a perfect vegetarian option!
How do I know when my pie is done baking?
Your pie is ready when the puff pastry is beautifully puffed and golden brown, and you can see the filling bubbling at the edges. A thermometer inserted should read at least 165 degrees Fahrenheit in the filling.
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📖 Recipe Card
Chicken Pot Pie with Puff Pastry
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
Description
This Chicken Pot Pie with Puff Pastry is a comforting meal with tender chicken and vibrant vegetables under a golden, flaky pastry, perfect for quick family dinners.
Ingredients
- Shredded Chicken Breast (3-3.5 cups)
- Bacon (4 slices, diced)
- Unsalted Butter (4 tablespoons)
- Carrots (1.5 cups, sliced)
- Celery (1.5 cups, sliced)
- Yellow Onion (1 large, diced)
- Shallot (1, finely diced)
- Garlic (8-10 cloves, minced)
- Morton Kosher Salt (1 teaspoon)
- Pepper (1/2 teaspoon)
- Turmeric (1/4 teaspoon, optional)
- Fresh Thyme, Rosemary, and Sage (1 tablespoon each, chopped)
- Dry White Wine (1/2 cup)
- All-Purpose Flour (1/2 scant cup)
- Chicken Stock or Broth (2.25 cups)
- Milk (1 cup)
- Frozen Peas (1.5 cups)
- Frozen Puff Pastry (1 package, 14 oz, thawed)
- Egg (1 large)
- Water (1 tablespoon)
Instructions
- Preheat oven to 400°F and prepare your baking dish.
- Sauté diced bacon in a pan until crispy.
- Add butter, carrots, and celery; cook until softened.
- Sauté onion until translucent, then add shallot and garlic.
- Season with salt, pepper, turmeric, thyme, rosemary, and sage; cook until fragrant.
- Deglaze with white wine and let it reduce.
- Add flour, stir to form a paste, then gradually add chicken stock and milk.
- Mix in peas and shredded chicken until combined.
- Transfer filling to a baking dish and top with puff pastry.
- Brush pastry with egg wash and bake for 20-25 minutes until golden.
Notes
Use rotisserie chicken for easier preparation.
Feel free to substitute vegetables based on personal preferences.
Make this dish gluten-free by using a suitable alternative for the puff pastry.
Nutrition
- Serving Size: 1 slice
- Calories: 563
- Sugar: 4g
- Sodium: 825mg
- Fat: 30g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 97mg
