Chicken Pot Pie with Easy Puff Pastry Recipe- American Special
Sink into the warmth of this Chicken Pot Pie, the ultimate comfort food! With its creamy chicken filling, tender vegetables, and savory sauce enveloped in a flaky crust, this easy recipe is perfect for a family dinner. Using store-bought puff pastry makes it quick without sacrificing that golden, buttery finish. Whether weeknight or weekend, this Chicken Pot Pie delivers hearty satisfaction in every bite.
- 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:
- Leftover Chicken: This recipe works great with leftover chicken or rotisserie chicken to save prep time.
- Vegetable Swaps: Feel free to add mushrooms, potatoes, or green beans for variation in texture and flavor.
- Make-Ahead: You can prepare the filling ahead of time, refrigerate, and bake later under the golden pastry crust.
- Freezing: The uncooked assembled pie (without baking) freezes well—thaw before baking so puff pastry rises properly.
- Golden Pastry Finish: Brush the pastry with beaten egg and ensure it’s cold before baking to achieve a crisp, golden glaze.
