Easy Puff Pastry Chicken Pot Pie Recipe

If you’re on the hunt for a comforting and easy dish to make during those busy weeknights or a cozy weekend family dinner, look no further than this delightful puff pastry chicken pot pie recipe. With flaky pastry and savory chicken filling, it’s bound to become a new favorite in your household.

I remember my grandmother making a version of this pot pie when I was a child. The aroma would fill the house, drawing the family to the kitchen like moths to a flame. This modern twist using puff pastry adds a delightful crispness to the recipe, making it even more irresistible and a staple at our gatherings.

Why You’ll Love This Recipe

• Quick and Easy: Using store-bought puff pastry cuts down preparation time without sacrificing taste.
• Comfort Food Classic: This dish captures the essence of traditional comfort food with a modern twist.
• Family-Friendly Delight: Both kids and adults will love the flaky crust and rich, savory filling.

Ingredients Notes

To make this recipe, you’ll need chicken, vegetables, and puff pastry. Look for high-quality puff pastry in the freezer section, as it will make all the difference. If fresh vegetables aren’t available, feel free to use frozen mixed veggies for convenience. For a creamy filling, you can substitute heavy cream with milk or a dairy-free option.

Recipe Steps

Step 1

Preheat your oven to 400°F (200°C). In a large skillet, cook diced chicken until golden and cooked through. Remove and set aside.

Step 2

Add butter to the same skillet. Sauté onions, carrots, and peas until tender. Stir in flour, cooking for an additional minute.

Step 3

Gradually whisk in chicken broth and cream, bringing the mixture to a simmer. Cook until thickened, then return chicken to the skillet, stirring well to combine.

Step 4

Transfer the chicken mixture to a baking dish. Roll out the puff pastry, placing it over the filling. Trim excess and seal edges. Cut slits in the top to vent.

Step 5

Bake for 25-30 minutes or until the pastry is golden brown. Let it cool for a few minutes before serving.

Storage Options

Store leftover pie in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F (175°C) until warm. For freezing, wrap the pie tightly in foil and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Variations & Substitutions

You can easily substitute the chicken with turkey for a post-holiday meal. For a vegetarian version, replace the chicken with mushrooms or tofu. Add herbs like thyme or rosemary for added flavor complexity.

Serving Suggestions

This pie is perfect for any occasion. Serve it with a fresh green salad for a balanced meal or pair it with roasted vegetables for a more filling dinner. It’s an excellent choice for potlucks or family gatherings.

Frequently Asked Questions

Can I make this recipe ahead of time? Yes, you can prepare the filling a day in advance and store it in the refrigerator. When ready to bake, simply roll out your pastry and proceed with baking.

What if I don’t have puff pastry? No worries! You can use a homemade pie crust or a biscuit topping for a different yet delicious spin on this recipe.

How do I prevent the pastry from getting soggy? Ensure your filling is adequately thickened before adding the pastry. A thick filling will prevent excess moisture from making the crust soggy.

This recipe is not just about creating a delightful meal but also about cherishing moments shared around the dining table. Whether for your next family gathering or a cozy solo night in, this dish promises warmth and satisfaction.

Easy Puff Pastry Chicken Pot Pie Recipe

This Easy Puff Pastry Chicken Pot Pie is a delicious and comforting dish made with tender chicken, vibrant vegetables, and creamy sauce, all wrapped in a flaky puff pastry crust.

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Prep Time: 15 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 55 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 pounds chicken breasts boneless, skinless
• ▢ 1 cup carrots diced
• ▢ 1 cup peas frozen
• ▢ 1 cup potatoes diced
• ▢ 1 cup celery diced
• ▢ 0.5 cup onions chopped
• ▢ 2 tablespoons butter
• ▢ 2 tablespoons all-purpose flour
• ▢ 2 cups chicken broth low sodium
• ▢ 0.5 cup heavy cream
• ▢ 1 teaspoon salt
• ▢ 0.5 teaspoon black pepper
• ▢ 1 sheet puff pastry thawed
• ▢ 1 egg beaten, for egg wash

Instructions

Preparation Steps

• Preheat the oven to 400°F (200°C).
• In a large skillet, melt butter over medium heat. Add onions, carrots, celery, and potatoes. Cook until the vegetables are softened, about 8 minutes.
• Sprinkle flour over the vegetable mixture and stir to combine. Gradually pour in chicken broth and heavy cream, stirring constantly until the sauce thickens, about 5 minutes.
• Add the diced chicken, peas, salt, and pepper. Stir to combine and let it simmer for 10 minutes.
• Transfer the chicken mixture to a pie dish. Cover with puff pastry, pressing edges to seal. Brush the top with beaten egg.
• Bake in preheated oven until the pastry is golden brown, about 25 minutes. Let it cool for a few minutes before serving.

Notes

For added flavor, try adding a teaspoon of thyme or rosemary to the sauce.