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Irresistible Chicken Pot Pie Recipe with Easy Crispy Puff Pastry Steps

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A comforting chicken pot pie featuring a rich, creamy filling and a flaky, crispy puff pastry crust. Perfect for busy weeknights or cozy family dinners.

Ingredients

Scale
  • 2 cups (300g) cooked and shredded boneless, skinless chicken breasts or thighs
  • 4 tablespoons (60g) unsalted butter
  • 1/3 cup (40g) all-purpose flour
  • 2 cups (480ml) chicken broth
  • 1 cup (240ml) whole milk or half-and-half
  • 1 cup (130g) diced carrots (fresh or frozen)
  • 1 cup (150g) frozen peas
  • 1/2 cup (75g) diced celery stalks
  • 1/2 cup (75g) finely chopped yellow onion
  • 2 cloves garlic, minced
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon dried thyme
  • 1 tablespoon fresh parsley, chopped (optional)
  • 2 sheets frozen puff pastry, thawed
  • 1 large egg beaten with 1 tablespoon water (egg wash)

Instructions

  1. Cook and shred the chicken if not already done. Dice carrots, celery, and onion. Mince garlic. Preheat oven to 400°F (200°C).
  2. In a large skillet, melt butter over medium heat. Add diced onion, celery, and carrots. Sauté for 5-7 minutes until softened. Add minced garlic and cook for 1 more minute.
  3. Sprinkle flour over the veggies and stir continuously for about 2 minutes to cook off raw flour taste, forming a thick paste.
  4. Gradually whisk in chicken broth, then milk or half-and-half. Stir until sauce thickens, about 3-5 minutes, coating the back of a spoon.
  5. Stir in shredded chicken, frozen peas, dried thyme, salt, and pepper. Simmer gently for 2-3 minutes. Adjust thickness with extra broth or milk if needed. Remove from heat.
  6. On a lightly floured surface, roll out one puff pastry sheet to fit a 9-inch pie dish with some overhang. Place in dish and spoon chicken filling evenly over it.
  7. Lay the second puff pastry sheet over the filling. Seal edges by pressing together and trimming excess. Crimp edges with a fork or fingers.
  8. Cut 3-4 small slits on top for steam vents. Brush entire top with egg wash for a golden shine.
  9. Place pie on a baking sheet and bake for 30-35 minutes until puff pastry is golden brown and crispy.
  10. Let the pot pie rest for 10 minutes before slicing and serving.

Notes

If edges brown too quickly, tent loosely with foil. Use chilled puff pastry for best flakiness. Vent top crust to prevent sogginess. Let pie rest before slicing to set filling. For dairy-free, substitute milk and butter with plant-based alternatives. For gluten-free, use gluten-free puff pastry.

Nutrition

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

Find it online: https://blairrecipes.com/irresistible-chicken-pot-pie-recipe-with-easy-crispy-puff-pastry-steps/