Chicken Pot Pie with Puff Pastry Recipe
Make this easy chicken pot pie with puff pastry using tender chicken, fresh veggies, and flaky crust. Ready in under an hour—perfect for family dinners!
Servings: 6
Ingredients
- 2 tablespoons olive oil divided
- 3 boneless skinless chicken breasts cut into 1-inch pieces
- 1/2 medium onion diced
- 1 large Russet or Yukon Gold potatoes peeled and cut into chunks
- 3 large carrots cut into chunks
- 3 tablespoons butter
- 1/4 cup all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 3 cups chicken stock or broth or broth
- puff pastry thawed
Optional Egg Wash:
- 1 large egg
- 1 tablespoon water
Instructions
- Prep. Preheat oven to 425º F.
- Cook Chicken. Drizzle the olive oil into a heavy Dutch oven or pot set over medium heat. Add the chicken and cook until browned. Using a slotted spoon, remove from the Dutch oven to a plate.
- Cook Remaining Ingredients. Add the onions, potatoes and carrots and cook until the onions are translucent and the potatoes and carrots are slightly tender, about 8 minutes. Add the butter and allow to melt. Then, stir in the flour, salt and pepper and cook until thickened, about 2 more minutes. Pour in the chicken stock and bring to a boil. Add back in the chicken and their juices.
- Bake. Ladle the chicken pot pie filling into a 3-quart casserole dish or individual dishes set on a parchment or foil lined baking sheet. Top with puff pastry. Trim the edges of the puff pastry to about 1/2-inch overhang of the rim of the baking dish. Using a sharp knife, cut a slit in the puff pastry as a vent to allow steam to escape during baking. Bake until golden brown and the pot pie is bubbling, about 30 minutes.
Optional Egg Wash:
- Just prior to baking, whisk together the egg and water in a small bowl until well combined. Brush on the top of the puff pastry and bake as directed.
Notes
Rotisserie Chicken
Substitute rotisserie chicken or leftover chicken for the uncooked chicken called for ingredients. Omit from the instructions in step 2 and simply shred and add into the pot pie at the end of step 3 in the instructions. Cook the chicken pot pie until the puff pastry is golden brown and flaky.
Individual Portions
This can be made into individual servings. Simply ladle the chicken pot pie filling into six individual oven-safe containers.
Storage Tips
To store leftovers. Cool the baked pie and store it in an airtight container in the refrigerator for up to 3 days.
To make ahead. Prepare as directed and store in the refrigerator for up to 48 hours before baking.
To freeze. Store in a freezer-safe, airtight container for up to 3 months. Thaw in the refrigerator overnight before reheating to serve. Additional baking time may be needed when baking from the refrigerator. Cover the pie if it is becoming too brown while baking.
Nutrition
Calories: 285kcal | Carbohydrates: 24g | Protein: 17g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 55mg | Sodium: 698mg | Potassium: 730mg | Fiber: 2g | Sugar: 4g | Vitamin A: 6211IU | Vitamin C: 7mg | Calcium: 32mg | Iron: 1mg