Chicken Pot Pie with Puff Pastry
Comfort food at its finest, serve your family individual Chicken Pot Pies with Puff Pastry for total satisfaction. Filling the whole house with warmth, it’s an effortless and time-saving choice for dinner.
Servings: 6 servings
Calories: 659kcal
Ingredients
For the Filling:
- 3-4 cups cooked chicken 3 chicken breasts, rotisserie or my Everyday Baked Chicken Breasts, shredded
- 2 cups carrots 1/4 inch, chopped
- 1 cup onion 1/4 inch, chopped
- 1 cup celery 1/4 inch, chopped
- 2 cups broccoli chopped
- 2 cups peas frozen
- ½ cup all-purpose flour
- ½ cup unsalted butter
- 1 tsp dried thyme or a few sprigs of fresh thyme
- 1 tsp salt more to taste if needed
- 2 cups chicken broth
- 2 cups whole milk or whatever dairy you have on hand
For the Puff Pastry:
- 1 sheet puff pastry slightly thawed, cut into squares or use cookie cutter to make shapes
- 1 egg yolk for pastry wash
Instructions
- Shred the cooked chicken, discarding the skin, and set it aside.
- In a large saucepan over medium heat, melt ¼ stick of the butter and add the chopped onion. Cook for 2 to 3 minutes, then add the celery and carrots and sauté for about 5 minutes, until the vegetables begin to soften and the onion turns translucent.
- Add the remaining butter to the pan and cook until fully melted, then stir in the flour, salt, and thyme to form a thick paste. Cook for about 2 minutes, stirring constantly, to remove the raw flour taste.
- Slowly pour in the milk while stirring to fully incorporate it into the mixture, then gradually add the chicken broth. Continue whisking and simmer gently until the sauce thickens slightly.
- Stir in the shredded chicken, broccoli, and frozen peas, mixing well until everything is evenly combined, then remove the pan from the heat.
- Bring the puff pastry to room temperature, then cut it into 2 to 3 inch squares or use a cookie cutter to create shapes. Arrange the pastry pieces on a parchment-lined baking sheet.
- Whisk the egg yolk in a small bowl and brush the egg wash over both sides of each puff pastry piece.
- Preheat the oven to 400°F (205°C) and bake the puff pastry according to the package instructions until golden and puffed.
- To serve, spoon the hot chicken filling into bowls and top each portion with baked puff pastry pieces.
Notes
- Cut vegetables evenly. Keeping the pieces the same size helps them cook at the same rate and gives the filling a smooth texture.
- Use rotisserie chicken for convenience. It saves time and adds extra flavor to the filling.
- Don’t rush the roux. Let the flour cook for a couple of minutes before adding milk to remove any raw taste.
- Add liquids slowly. Pour in the milk and broth gradually while whisking to keep the sauce silky and lump-free.
- Keep the puff pastry cold. Slightly chilled dough puffs up better and stays flaky after baking.
- Brush both sides of the pastry with egg wash. This helps it brown evenly and gives a glossy finish.
- Bake the pastry separately. It stays crisp and golden instead of getting soggy from the filling.
- Taste and adjust seasoning. Add a little more salt or thyme at the end if needed to balance the flavors.
- Make the filling ahead. Store it in the fridge for up to two days and reheat gently before serving with fresh pastry.
- Reheat leftovers in the oven. This keeps the pastry flaky and prevents it from turning soft in the microwave.
Nutrition
Serving: 0g | Calories: 659kcal | Carbohydrates: 47g | Protein: 29g | Fat: 40g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 134mg | Sodium: 924mg | Potassium: 809mg | Fiber: 6g | Sugar: 11g | Vitamin A: 8447IU | Vitamin C: 57mg | Calcium: 176mg | Iron: 4mg