Chicken Pot Pie with Puff Pastry Recipe
A comforting chicken pot pie with a flaky puff pastry crust. This recipe is filled with creamy chicken, vegetables, and herbs, perfect for a hearty meal.
Ingredients
Scale
- For the Filling:
- 2 cups cooked chicken shredded or diced
- 1 cup carrots diced
- 1 cup celery diced
- 1/2 cup onion finely chopped
- 2 cloves garlic minced
- 1 1/2 cups frozen peas
- 1 1/2 cups chicken broth
- 1 cup heavy cream
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1 teaspoon dried thyme
- Salt and pepper to taste
- For the Puff Pastry Crust:
- 1 package of puff pastry usually contains 2 sheets
- 1 egg beaten (for egg wash)
Instructions
- Prepare the Filling:
- In a large skillet, melt butter over medium heat. Add the onions, carrots, celery, and garlic. Cook for about 5-7 minutes, until softened. Stir in the flour and cook for 1-2 minutes to create a roux.
- Make the Sauce:
- Gradually add the chicken broth while stirring, then pour in the heavy cream. Stir until the sauce thickens, about 5 minutes. Add the cooked chicken, peas, thyme, salt, and pepper, and cook for an additional 2-3 minutes. Remove from heat and let cool slightly while you prepare the puff pastry.
- Prepare the Puff Pastry:
- Preheat the oven to 400°F (200°C). Roll out the puff pastry sheets on a lightly floured surface if necessary. Place one sheet in the bottom of your pie dish, pressing gently along the edges.
- Assemble the Pot Pie:
- Pour the chicken filling into the prepared crust, spreading it out evenly. Lay the second puff pastry sheet over the top of the filling. Trim the excess dough and press the edges to seal the pie. Cut a few slits in the top crust to allow steam to escape.
- Bake:
- Brush the top of the pie with the beaten egg to create a golden, glossy finish. Bake for 25-30 minutes, or until the puff pastry is golden brown and crispy.
- Serve:
- Let the pot pie cool for a few minutes before serving. Slice into portions and enjoy!