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Chicken Pot Pie with Puff Pastry

Chicken Pot Pie with Puff Pastry on white plate showing golden flaky crust and creamy filling
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Golden flaky puff pastry tops a creamy chicken filling loaded with vegetables. Easy comfort food using store-bought pastry and rotisserie chicken.

Ingredients

Scale
  • 3 to 3.5 cups shredded chicken breast
  • 4 slices bacon, diced
  • 4 tablespoons unsalted butter
  • 1½ cups sliced carrots
  • 1½ cups sliced celery
  • 1 large yellow onion, diced
  • 1 shallot, diced finely
  • 8 to 10 cloves garlic, minced finely
  • 1 teaspoon Morton kosher salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon turmeric (optional)
  • 1 tablespoon fresh chopped thyme
  • 1 tablespoon fresh chopped rosemary
  • 1 tablespoon fresh chopped sage
  • 1/2 cup dry white wine
  • 1/2 scant cup all purpose flour
  • 2¼ cups chicken stock or broth
  • 1 cup milk
  • 1½ cups frozen peas
  • 1 package frozen puff pastry (14 ounces), thawed and cut into 2.5 to 3 inch squares
  • 1 large egg
  • 1 tablespoon water

Instructions

  1. Preheat oven to 400°F. In a 3.5 quart shallow dutch oven or large skillet, sauté the bacon over medium low heat until most of the fat has rendered and the bacon has browned, about 6 to 8 minutes.
  2. Add the butter and stir until melted.
  3. Add the carrots and celery. Increase heat to medium and sauté for 2 to 3 minutes.
  4. Add the onion. Sauté for 10 minutes, or until translucent.
  5. Add the shallot and garlic. Sauté for 2 to 3 minutes or until fragrant.
  6. Add the salt, pepper, turmeric, thyme, rosemary, and sage. Sauté for 2 minutes.
  7. Deglaze the pan with the wine, scraping any brown bits off the bottom. Reduce until almost all wine has evaporated.
  8. Add the flour and cook for 2 to 3 minutes until it turns into a paste. Reduce heat to low.
  9. While stirring continuously, pour in the chicken broth slowly until completely combined.
  10. While stirring continuously, pour in the milk slowly until completely combined. Sauce should coat the back of a spoon.
  11. Stir in the frozen peas. Turn heat off. Fold in the shredded chicken.
  12. Smooth the mixture into an even layer. If the pan is not oven safe, transfer to a 3.5 quart baking dish. Place on a baking sheet if the dish is very full.
  13. Arrange the puff pastry squares so they overlap and cover all of the filling.
  14. Whisk together the egg and water. Brush each square so they are all coated.
  15. Bake for 20 to 25 minutes, or until the pastry has puffed up and browned. Let cool for 5 minutes before serving.

Notes

  • Can use leftover or rotisserie chicken. If using fresh, need about 1.25 pounds raw boneless skinless chicken breast. Season with 1 teaspoon Morton kosher salt, 1 teaspoon smoked paprika, 1/2 teaspoon each granulated garlic, onion powder, and pepper. Bake for 30 to 35 minutes at 425°F.
  • White wine can be omitted. Use additional 1/2 cup stock to deglaze instead.
  • Recipe tested with Morton kosher salt. Reduce amount if using table salt.
  • Thaw puff pastry according to package directions, usually 30 to 40 minutes at room temperature.

Nutrition

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