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Puff Pastry Chicken Pot Pie

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 650
A comforting and flaky chicken pot pie with a savory filling, topped with golden puff pastry.

Ingredients

Dairy and fats

  • 0.25 cup unsalted butter (½ stick)
  • 1 medium yellow onion (diced)
  • 0.5 cup whole milk (or heavy cream)

Vegetables

  • 2 medium carrots (peeled and diced)
  • 2 stalks celery (diced)
  • 6 cloves garlic (minced)
  • 1 tablespoon fresh thyme leaves (or ½ teaspoon dried thyme)

Main ingredients

  • 3 cups shredded rotisserie chicken (skin removed)
  • 1.25 cups frozen peas (do not thaw)
  • 1 sheet frozen puff pastry (thawed)
  • 1 large egg (beaten + 1 tbsp water for egg wash)

Seasonings

  • to taste Salt and pepper

Instructions 

  • Preheat oven to 400°F (200°C).
  • Cook vegetables in butter until softened, then add garlic and thyme.
  • Stir in flour, then gradually add chicken broth and milk, simmer until thickened.
  • Mix in chicken and peas, season with salt and pepper.
  • Roll out puff pastry, cut into squares, and top the filling. Brush with egg wash.
  • Bake for 25-30 minutes until golden. Rest briefly before serving.

Notes

Use a hot oven for crisp puff pastry and enjoy!
Calories: 650kcal
Cost: $15
Course: Main Course
Cuisine: American
Keyword: Chicken, puff pastry