Description
This comforting Puff Pastry Chicken Pot Pie combines a creamy, savory chicken and vegetable filling with a flaky, golden puff pastry crust. Perfect for a hearty family dinner, this recipe uses rotisserie chicken and fresh vegetables simmered in a thyme-infused sauce, topped with buttery puff pastry baked to crisp perfection.
Ingredients
Filling Ingredients
- ¼ cup unsalted butter (½ stick)
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 6 cloves garlic, minced
- 1 tablespoon fresh thyme leaves (or ½ teaspoon dried thyme)
- ¼ cup all-purpose flour
- 2 ½ cups low sodium chicken broth
- ½ cup whole milk (or heavy cream)
- 3 cups shredded rotisserie chicken, skin removed
- 1 ¼ cups frozen peas (do not thaw)
- Salt and pepper to taste
Pastry Ingredients
- 1 sheet frozen puff pastry, thawed
- 1 large egg, beaten
- 1 tablespoon water (for egg wash)
- Fresh thyme and parsley (for garnish)
Instructions
- Preheat the Oven: Preheat your oven to 400 degrees Fahrenheit to ensure it reaches the right temperature for baking the puff pastry later.
- Cook Vegetables: In a large cast iron skillet, melt butter over medium heat. Add diced onion, carrots, and celery, cooking until the onion softens, about 3-4 minutes. Then add minced garlic and thyme, cooking for an additional minute to release their aromas.
- Add Flour: Sprinkle the flour evenly over the cooked vegetables and stir well to coat. Cook for 1 minute while stirring to remove the raw flour flavor, which helps thicken the sauce later.
- Add Broth: Gradually pour in the chicken broth, stirring constantly to create a smooth mixture without lumps.
- Simmer with Milk: Stir in the milk or heavy cream and bring the mixture to a gentle simmer. Cook it for about 3 minutes until the sauce starts to thicken slightly.
- Add Chicken and Peas: Remove the skillet from heat and fold in the shredded rotisserie chicken and frozen peas. Season generously with salt and pepper, then taste and adjust seasoning if needed.
- Prepare Puff Pastry: On a lightly floured surface, gently roll out the thawed puff pastry. Cut it into 16 to 24 equal squares depending on your serving preference. Arrange the squares on top of the chicken mixture in the skillet, slightly overlapping as desired.
- Apply Egg Wash and Bake: Mix the beaten egg with one tablespoon of water to make an egg wash. Brush this over the puff pastry to give it a shiny, golden finish once baked. Place the skillet on a parchment paper-lined baking sheet to catch any spills, then bake for 25 to 30 minutes, or until the puff pastry is deep golden brown and crisp.
- Rest and Serve: After baking, let the pot pie rest for 5 to 10 minutes to allow the filling to set. Garnish with fresh thyme and parsley if desired. Serve directly from the skillet and enjoy a warm, flaky meal.
Notes
- Use thawed puff pastry for easier handling and better puffing in the oven.
- Rotisserie chicken saves time and adds a flavorful, tender protein to the filling.
- Do not thaw the peas before adding; this helps retain their texture and color.
- Brush the pastry edges thoroughly with egg wash to encourage even browning.
- Resting the pot pie allows the filling to cool slightly and thicken for easier serving.
