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Classic Chicken Pot Pie with Flaky Puff Pastry

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A rich, creamy chicken pot pie with tender chicken, bright vegetables, and a shatteringly flaky puff pastry crust. This comforting dish comes together in about 20 minutes on the stove and bakes to golden perfection.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 2 cups chicken broth, low-sodium
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 2 cups cooked chicken, shredded or diced
  • 1 cup frozen peas
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 sheet frozen puff pastry, thawed
  • 1 large egg, beaten

Instructions

  1. Preheat your oven to 400°F (200°C). Place a baking sheet on the middle rack to preheat as well.
  2. Melt the butter in a large skillet or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Cook for about 6-8 minutes, stirring occasionally, until the vegetables are softened but not browned.
  3. Add the minced garlic and cook for another 30 seconds until fragrant.
  4. Sprinkle the flour over the vegetables and stir well to coat everything evenly. Cook for 1-2 minutes, stirring constantly.
  5. Slowly pour in the chicken broth while whisking continuously to prevent lumps. Once the broth is incorporated, add the milk and heavy cream in the same way. Keep whisking until the mixture is smooth and starts to thicken, about 2-3 minutes.
  6. Add the dried thyme, rosemary, salt, and pepper. Stir to combine. Let the mixture simmer gently for 2-3 minutes, stirring occasionally.
  7. Fold in the cooked chicken and frozen peas. Stir until everything is evenly distributed. Remove the pan from the heat and taste the filling. Adjust the seasoning if needed.
  8. Pour the filling into your pie dish or baking dish. Spread it into an even layer. Set it aside while you prepare the pastry.
  9. On a lightly floured surface, roll out the thawed puff pastry sheet to about 1/8-inch thickness. You want it to be about an inch larger than your dish on all sides.
  10. Carefully place the puff pastry over the filling, letting the edges hang over the sides. Tuck the overhang under itself and crimp the edges with a fork or your fingers to seal. Cut 3-4 small slits in the top of the pastry to let steam escape.
  11. Brush the top of the pastry with the beaten egg. Be generous but do not let it pool in the slits.
  12. Place the dish on the preheated baking sheet and bake for 25-30 minutes, until the pastry is puffed and deep golden brown. The filling should be bubbling up through the slits.
  13. Let the pot pie rest for 10 minutes before serving.

Notes

For best results, use a mix of chicken breast and thigh. Keep puff pastry cold until ready to bake. Let filling cool slightly before adding pastry to prevent sogginess. The pot pie tastes even better the next day.

Nutrition

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

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