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Cozy Chicken Pot Pie with Flaky Puff Pastry

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A quick and easy chicken pot pie with a creamy, savory filling and a perfectly crisp, flaky puff pastry top. This comforting dish comes together in under an hour, making it perfect for cozy weeknight dinners.

Ingredients

Scale
  • 3 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1 cup whole milk or heavy cream
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary, crushed
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 3 cups cooked, shredded chicken
  • 1 cup frozen peas and carrots mix
  • 1/2 cup frozen corn kernels (optional)
  • 1 sheet frozen puff pastry, thawed
  • 1 large egg, beaten
  • Flaky sea salt, for sprinkling (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large oven-safe skillet or Dutch oven, melt the butter over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, for 5-7 minutes until softened and the onion is translucent.
  3. Add the minced garlic and cook for 30 seconds until fragrant.
  4. Sprinkle the flour over the vegetables. Stir constantly for 1-2 minutes until the flour is well incorporated and smells slightly nutty.
  5. Slowly pour in the chicken broth while whisking or stirring constantly. Then add the milk or cream. Continue stirring until the mixture thickens.
  6. Add the dried thyme, rosemary, salt, and pepper. Stir to combine. Let the sauce come to a gentle simmer and cook for 2-3 minutes until thickened enough to coat the back of a spoon.
  7. Stir in the shredded chicken, frozen peas and carrots, and frozen corn (if using). Simmer for another 2-3 minutes until everything is heated through.
  8. Taste the filling and adjust seasoning as needed.
  9. While the filling simmers, unfold the thawed puff pastry on a lightly floured surface. Cut into 4 squares or one large rectangle. Place on the parchment-lined baking sheet.
  10. Brush the beaten egg over the pastry pieces. Sprinkle with flaky sea salt if desired.
  11. Bake the pastry for 12-15 minutes until puffed and deeply golden brown.
  12. Ladle the hot filling into bowls. Place a piece of baked puff pastry on top of each serving. Serve immediately.

Notes

For maximum crunch, bake the puff pastry separately and place on top of the filling just before serving. If baking the pastry on top of the filling, cut steam vents to prevent cracking. Store filling and pastry separately; reheat filling on stovetop and pastry in a 350°F oven for 5 minutes.

Nutrition

Keywords: chicken pot pie, puff pastry, comfort food, easy dinner, weeknight meal, cozy, fall recipe

Find it online: https://platebelle.com/cozy-chicken-pot-pie-with-flaky-puff-pastry-best-recipe/