Chicken Pot Pie with Puff Pastry
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr 20 mins
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Servings
4 people
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Calories
984 kcal
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Course
Main Course, Dinner
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Cuisine
American
Chicken Pot Pie with Puff Pastry
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Chicken pot pie with puff pastry is a simple and easy-to-make version of the classic comfort food. With creamy chicken and vegetables filling topped with a flaky puff pastry sheet is baked until golden. With no bottom crust, this chicken pot pie is easily made with rotisserie chicken and frozen puff pastry in individual pots or made as one big pie!
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Ingredients
- 1 to 2 packages frozen puff pastry
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium yellow onion diced
- 3 stalks of celery diced
- 3 cloves garlic minced
- 3 carrots diced
- ¼ cup all-purpose flour
- 2 ½ cup chicken stock
- 3-4 cups rotisserie chicken diced
- 1 cup frozen peas
- ½ cup heavy cream
- ¾ teaspoon salt adjust to taste
- ½ teaspoon white pepper adjust to taste
- 2 teaspoons thyme
- 1 teaspoon rosemary
- 1 egg
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Instructions
- First, start by making creamy chicken and vegetable filling. Note: I have used rotisserie chicken diced into cubes in this recipe. You can also use leftover cooked chicken. If you want to make it from scratch, poach chicken in stock and milk or bake it in the oven. You’ll need 3 to 4 cups of chicken diced into cubes.
- Heat olive oil and butter in a large pan. Saute onion and celery for a minute or two until the onions are softened. Add garlic and carrot. Cook for 3-5 minutes or until carrots is just cooked.
- Add the flour. Cook stirring constantly for about 2 minutes until flour begins to brown.
- Add broth and stir well. Bring it to a boil. Note: if the sauce turns too thick adjust by adding a splash of extra broth to thin down the sauce.
- Add diced chicken and frozen peas. Stir and let the chicken simmer in the broth for 1-2 minutes.
- Turn heat to low and add heavy cream, salt, white pepper, thyme, and rosemary. Stir well and remove the pan from heat and set aside.
- The sauce will thicken as it cools down. Note: if the sauce turns too thick adjust by adding a splash of extra broth to thin down the sauce.
- Arrange oven-proof pots (small individual pots or one bog pot) on a baking tray lined with aluminum foil. Spoon the filling into oven-proof individual pots or a single big pot until it’s ¾ full. Depending on the size of the pots, several pots required will vary from 4 to 6. Let it cool.
- Thaw puff pastry (remove it from the freezer and leave it on the counter for 30 to 45 minutes). If puff pastry needs to be rolled, dust clean counter with plain flour and roll puff pastry into ⅛ inch thick.
- Note: I used pre-rolled and cut puff pastry square sheets, so skipped rolling.
- Use the bowl or ramekin which is used as a pot as a guide to cut rounds from puff pastry leaving an extra 1 inch wider than the pots.
- Beat 1 egg with 2 teaspoons of water. Brush the edges of the pot with egg wash. Top with puss pastry, folding down the edges so they adhere to the pot.
- Brush the top and sides of the puff pastry with egg wash. Using a sharp knife, make a ½-inch slit in the middle of the pie.
- Bake in preheated oven at 425F for 20-25 minutes or until the pastry is golden brown.
- Remove the chicken pot pie with puff pastry from the oven and let it cool for 10 minutes. Use a wide spatula or use oven mittens to transfer the hot pot from the baking tray to the serving plate.
- Serve immediately!
Notes
- Nutritional Info – Please keep in mind that the nutritional information provided is only a rough estimate and can vary greatly based on the products used.
- Puff pastry should be thawed, or else it will break when you roll and spread it on the pots.
- Be sure to cut a vent in the middle of the puff pastry before baking to allow steam to escape and provide even cooking.
- Don’t skip egg wash, it serves two purposes. Egg wash makes the puff pastry adhere to the pot and turn it shiny golden brown and crunchy.
- Allow pots to cool for 10 to 15 minutes before transferring them to a serving plate. Handle the pot with care, it will be VERY HOT. Cooling also helps the filling to thicken and set a bit.
Nutrition Information
Show Details
Calories
984kcal
(49%)
Carbohydrates
53g
(18%)
Protein
63g
(126%)
Fat
58g
(89%)
Saturated Fat
20g
(100%)
Polyunsaturated Fat
5g
Monounsaturated Fat
21g
Trans Fat
0.1g
Cholesterol
257mg
(86%)
Sodium
1503mg
(63%)
Potassium
546mg
(16%)
Fiber
5g
(20%)
Sugar
9g
(18%)
Vitamin A
8572IU
(171%)
Vitamin C
22mg
(24%)
Calcium
80mg
(8%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 984 kcal
% Daily Value*
| Calories | 984kcal | 49% |
| Carbohydrates | 53g | 18% |
| Protein | 63g | 126% |
| Fat | 58g | 89% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 21g | 105% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 257mg | 86% |
| Sodium | 1503mg | 63% |
| Potassium | 546mg | 12% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
| Vitamin A | 8572IU | 171% |
| Vitamin C | 22mg | 24% |
| Calcium | 80mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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