Chicken Pot Pie
Chicken Pot Pie is the ultimate comfort food! This TESTED and PERFECTED recipe features a flavorful, homemade pot pie filling with a flakey, buttery puff pastry crust.
Ingredients
- 17.3 ounce package puff pastry, 2 sheets - thawed
- ¼ cup unsalted butter
- 1 cup carrots, peeled & chopped
- 1 cup onions, diced
- 1 cup celery, chopped
- 3 cloves garlic, minced
- ⅓ cup all-purpose flour
- 2 cups chicken broth
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 pound cooked and shredded chicken breasts
- 1 cup frozen peas
- 1 egg, whisked
- 1 tablespoon water
Instructions
- Preheat the oven to 400°F.
- Unfold 1 puff pastry sheet on a lightly floured surface.
- Use a rolling pin to roll the pastry sheet into a 12-inch square.
- Press the pastry into an 8 inch x 8 inch square casserole dish.
- Trim any excess pastry that overlaps the outside of the casserole dish.
- Prick the pastry thoroughly with a fork on the sides and bottom.
- Place a piece of aluminum foil over the puff pastry dough in the baking dish and press down so that it covers the dough in the dish.
- Place in the oven and bake for 25 minutes.
- Remove from the oven and remove the aluminum foil.
- While the pastry is in the oven, heat the butter in a large skillet, or dutch oven, over medium heat.
- Once the butter is melted, add the carrots, onions and celery, cook for 5-6 minutes.
- Add the garlic and cook for an additional minute.
- Sprinkle the flour over the vegetables and cook while stirring for 1-2 minutes or until the flour is golden brown.
- Slowly stir in chicken broth and turn the heat up on the stove until the broth begins to boil.
- Cook and stir until the mixture boils and thickens.
- Add the thyme, salt and black pepper.
- Add the shredded chicken and peas. Stir to combine.
- Remove the skillet from the heat.
- Spoon the chicken mixture into the already cooked puff pastry in the casserole dish.
- Unfold the remaining pastry sheet on a lightly floured surface and use a rolling pin to roll it out a little thinner.
- Cut the pastry sheet into 6 equal strips.
- Weave the strips of puff pastry over the chicken pot pie filling, tucking the excess dough inside the baking dish, or trimming any excess pastry dough that overlaps the sides of the baking dish.
- Whisk the egg and water together in a small bowl to make an egg wash.
- Brush the egg wash over the strips of puff pastry dough.
- Place in the oven and bake for 35-45 minutes, or until the puff pastry crust is golden brown.
Notes
- For the cooked, shredded chicken - you can either purchase a rotisserie chicken from the grocery store, then remove and shred the breast meat. Or you can pressure cook or grill one pound of chicken breasts, then shred or dice the meat to add it to the filling.
- Always cook the pot pie on the middle rack of the oven. This will ensure even distribution of heat and will guarantee that the filling is warm and bubbly, while the puff pastry crust is brown and crispy.
- Always watch the pot pie during the last 10 minutes of baking time. You definitely don’t want to burn the puff pastry crust, so after 35 minutes of baking time, I always pop on the light in the oven and watch the puff pastry crust for the last 5-10 minutes of baking time to ensure it does not burn.
- Do not try to make the pot pie with the puff pastry dough still frozen! The puff pastry will fall apart and will not bake properly. If you forget to thaw your puff pastry dough before starting the recipe, remove the dough from the package, set it on a floured cutting board and place it somewhere warm. If you have the stove or oven on, you can set it near there so that it will thaw quicker.
- The pot pie filling can be made up to 5 days in advance and stored in an airtight container, in the refrigerator, until you’re ready to assemble and bake the pot pie. I do not recommend assembling the pot pie ahead of time with the puff pastry dough, as it will affect the texture of the baked puff pastry crust.
- The filling can be stored in a freezer-safe bag in the freezer for up to 3 months. Before making the pot pie, I recommend defrosting the filling overnight in the refrigerator. You can then make the recipe exactly as instructed. Pre-baking the bottom puff pastry crust, adding the filling, then topping it with the remaining puff pastry crust and baking it for 35- 45 minutes in the oven.
- This recipe can easily be doubled, or tripled. Simply hover over the “servings” above and where it says 4 people, change that number to 8 to double the recipe, or 12 to triple the recipe. The ingredient amounts will automatically update to reflect the new serving amounts. You can make a double batch of the filling and freeze half of it to make another pot pie later. Or you can bake two pot pies to serve 8 people.
- Leftover chicken pot pie will stay good in the refrigerator for 3-5 days.
- Chicken pot pie can be reheated in the microwave, but I recommend reheating it in the oven for the best texture. When reheating it in the oven, place pieces of pot pie on a baking sheet and cover them loosely with foil. Bake at 400°F for 15-20 minutes, or until the pot pie filling is warm.
- To make a gluten free pot pie, substitute cornstarch for the flour in the pot pie filling and use gluten-free puff pastry dough to make the crust.
Nutrition Facts
Calories 1033kcal (52%)Carbohydrates 78g (26%)Protein 39g (78%)Fat 63g (97%)Saturated Fat 20g (100%)Polyunsaturated Fat 7gMonounsaturated Fat 31gTrans Fat 1gCholesterol 144mg (48%)Sodium 1221mg (51%)Potassium 947mg (27%)Fiber 6g (24%)Sugar 7g (8%)Vitamin A 6200mg (124%)Vitamin C 31mg (38%)Calcium 85mg (9%)Iron 6mg (33%)
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