Chicken Pot Pie with Easy Puff Pastry Recipe- American Special
Chicken Pot Pie with Easy Puff Pastry is a classic American comfort dish featuring a creamy mixture of savory chicken and vegetables, all encased in a flaky, golden puff pastry crust. Using store-bought puff pastry makes it easy and quick to prepare, making it a perfect and satisfying meal for a
- Prep Time45 min
- Cook Time45 min
- Total Time1 hr 30 min
For the Filling:
- 2 tablespoons olive oil or unsalted butter
- 1 medium onion (diced)
- 2 cloves garlic (minced)
- 2 carrots (diced)
- 2 celery stalks (diced)
- 1 cup frozen peas
- 2 cups cooked chicken (diced or shredded)
- 1/4 cup all-purpose flour
- 1 1/2 cups chicken broth
- 1 cup milk or heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper (to taste)
For the Puff Pastry:
- 1 sheet of store-bought puff pastry (thawed if frozen)
- 1 egg (beaten, for egg wash)
- Optional: 1 tablespoon fresh parsley (chopped, for garnish)
Prepare the Filling:
Heat olive oil or butter in a large skillet or saucepan over medium heat.
Add the onion and garlic, cooking until softened and fragrant, about 3-4 minutes.
Stir in the carrots and celery, cooking until they begin to soften, about 5 minutes.
Add the frozen peas and cooked chicken, mixing well.
Sprinkle the flour over the mixture, stirring continuously to coat the vegetables and chicken.
Gradually pour in the chicken broth and milk (or cream), stirring constantly to avoid lumps. Continue cooking until the mixture thickens and becomes creamy, about 5-7 minutes.
Season with thyme, rosemary, salt, and pepper. Remove from heat.
Preheat Oven:
Preheat your oven to 375°F (190°C).
Assemble the Pie:
Pour the chicken mixture into a baking dish (about 9×9 inches or similar).
Roll out the puff pastry on a lightly floured surface to fit over the top of the baking dish. If necessary, trim any excess pastry.
Place the puff pastry over the filling, pressing the edges to seal. Cut a few slits in the pastry to allow steam to escape.
Brush the pastry with the beaten egg for a golden finish.
Bake:
Bake in the preheated oven for 25-30 minutes, or until the puff pastry is golden brown and the filling is bubbly.
Serve:
Let the pot pie cool slightly before serving. Garnish with chopped fresh parsley if desired.
Recipe Notes:
Puff Pastry: For best results, use store-bought puff pastry that is thawed but still cold. This helps it maintain its flakiness.
Vegetable Variations: Feel free to add other vegetables like potatoes or mushrooms based on your preference.
Chicken: This recipe is a great way to use leftover chicken or rotisserie chicken.
Thickening the Filling: If you prefer a thicker filling, you can use more flour or reduce the liquid slightly.
Freezing: The filling can be made ahead of time and frozen. Thaw before assembling and baking with the puff pastry.
