Puff Pastry Chicken Pot Pie
Experience comfort food at its finest with this Puff Pastry Chicken Pot Pie, a luxurious twist on the classic dish. Featuring tender shredded chicken enveloped in a rich, creamy sauce infused with hearty vegetables like carrots, peas, and celery, this recipe is elevated with golden, flaky puff pastry that practically melts in your mouth. The homemade filling, thickened with a buttery roux and laced with the savory notes of thyme, is encased between layers of crisp puff pastry for the ultimate textural contrast. Perfect for a cozy weeknight dinner or an impressive dish to serve guests, this pot pie is as satisfying as it is beautiful. With just 25 minutes of prep time, it’s an approachable recipe that brings gourmet comfort to your table. Keywords: puff pastry chicken pot pie, creamy chicken pot pie, comfort food recipes, easy dinner ideas, flaky crust pot pie.
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Recipe Information
Ingredients
- 2 cups Chicken breasts, cooked and shredded
- 2 sheets Frozen puff pastry sheets, thawed
- 4 tablespoons Butter
- 4 tablespoons All-purpose flour
- 2 cups Chicken broth
- 1 cup Heavy cream
- 1 cup Carrots, diced
- 1 cup Frozen peas
- 1 cup Celery, diced
- 1 medium Onion, diced
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 teaspoon Dried thyme
- 1 large Egg, beaten (for egg wash)
Instructions
Preheat your oven to 400°F (200°C).
In a large skillet, melt the butter over medium heat.
Add the diced onion, carrots, and celery. Sauté for 4-5 minutes, until softened.
Stir in the flour and cook for 1 minute, stirring constantly to form a roux.
Gradually whisk in the chicken broth, ensuring no lumps remain.
Add the heavy cream, stirring until the mixture thickens into a creamy sauce.
Season the mixture with salt, black pepper, and thyme.
Stir in the shredded chicken and frozen peas. Cook for another 2 minutes, then remove from heat.
Roll out one puff pastry sheet to fit a 9-inch pie dish. Press it into the dish and trim any excess pastry.
Pour the chicken filling into the pie dish, spreading it out evenly.
Roll out the second puff pastry sheet and place it over the top of the pie. Trim, seal, and crimp the edges together.
Use a small knife to cut a few slits in the top of the pastry to allow steam to escape.
Brush the top of the pastry with the beaten egg to ensure a golden, glossy crust.
Place the pie on a baking sheet to catch any spills and bake for 35 minutes, or until the pastry is deep golden brown and puffed.
Let the pot pie cool for 10 minutes before serving. Enjoy!
Nutrition Facts
Calories |
637 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.9 g | 51% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 162 mg | 54% | |
| Sodium | 852 mg | 37% | |
| Total Carbohydrate | 32.5 g | 12% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 5.2 g | ||
| Protein | 31.8 g | 64% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 63 mg | 5% | |
| Iron | 3.0 mg | 16% | |
| Potassium | 590 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
