Chicken Pot Pie with Flaky Puff Pastry (Printable Version)
Tender chicken and seasonal vegetables in a rich, creamy sauce beneath a crispy golden pastry crust.
# What You Need:
→ For the Filling
01 - 2 cups cooked chicken breast, diced
02 - 1 cup carrots, diced
03 - 1 cup frozen peas
04 - 1/2 cup celery, diced
05 - 1 small onion, finely chopped
06 - 3 tablespoons unsalted butter
07 - 1/4 cup all-purpose flour
08 - 2 cups chicken broth
09 - 1 cup whole milk
10 - 1/2 teaspoon dried thyme
11 - 1/2 teaspoon dried parsley
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper
→ For the Topping
14 - 1 sheet puff pastry, thawed
15 - 1 egg, beaten for egg wash
# How to Make It:
01 - Set oven temperature to 400°F and allow it to reach full temperature.
02 - Melt butter in a large skillet over medium heat. Add onion, carrot, and celery, sautéing for 5 minutes until vegetables are softened.
03 - Sprinkle flour over the softened vegetables and stir constantly for 2 minutes to form a paste base.
04 - Gradually whisk in chicken broth and milk, bringing to a simmer while stirring continuously until sauce thickens, approximately 4 to 5 minutes.
05 - Add cooked chicken, peas, thyme, parsley, salt, and pepper to the sauce. Stir thoroughly and cook for 2 minutes. Remove from heat.
06 - Pour filling into a 9-inch pie dish or divide equally among 4 individual ramekins.
07 - Roll out puff pastry sheet to fit over the dish. Drape pastry over filling, trim excess, and press edges firmly to seal.
08 - Cut small slits in pastry surface to allow steam escape. Brush entire surface with beaten egg.
09 - Bake for 25 to 30 minutes until pastry achieves golden brown color and crisp texture.
10 - Allow dish to stand 5 minutes before serving to allow filling to set slightly.
# Expert Tips:
01 -
- The contrast between the buttery, crisp pastry and the velvety filling creates this magical moment when your fork first breaks through the top.
- Its the perfect recipe for transforming leftover roasted chicken into something that feels like a completely fresh, special meal.
02 -
- Let the filling cool slightly before topping with pastry, or youll end up with soggy dough underneath as the steam condenses.
- Place your pie dish on a baking sheet to catch any potential overflow, saving yourself from the dreaded oven cleanup.
03 -
- Brush the rim of your pie dish with egg wash before adding the pastry to create a better seal and prevent the crust from slipping off when served.
- For extra flavor, add the chicken carcass to your broth while preparing the other ingredients, then strain before using.