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Chicken Pot Pie with Puff Pastry

Easily one of the best ways to make pot pie! You get a creamy, richly flavored chicken and vegetable base thats topped with bite size pieces of golden brown, super flakey, buttery puff pastry. It's the ultimate cozy comfort food.

Prep Time
25 mins
Cook Time
25 mins
Total Time
50 mins
Servings: 6
Course: Main Course
Cuisine: American

Ingredients

  • 1 pkg (17 to 18 oz) frozen puff pastry, thawed according to package directions
  • 1 large egg
  • 1 Tbsp water
  • 1 Tbsp olive oil
  • 1 1/2 cups (chopped) yellow onion
  • 1 1/4 cups thin chopped celery
  • 1 1/4 cups peeled and chopped carrots
  • 6 oz. mushrooms, sliced
  • 5 Tbsp Butter, cut into pieces
  • 1 Tbsp minced garlic
  • 1/2 cup all-purpose flour, plus more for dusting puff pastry
  • 1 (15 oz) can low-sodium chicken broth, then more to thin as desired
  • 1 3/4 cups whole milk
  • 2 tsp minced fresh thyme
  • salt and black pepper, to taste
  • 3 1/2 cups cooked shredded chicken (preferably rotisserie or bone-in cooked chicken)
  • 1 1/2 cups frozen petite peas
  • 1/3 cup grated (1.5 oz) Parmesan Cheese
  • 3 Tbsp chopped fresh parsley, plus more for garnish

Instructions

    Cup of Yum
  1. Preheat oven to 400 degrees. Unfold puff pastry onto a lightly floured surface, sprinkle top with a little flour then spread evenly over top.
  2. Cut puff pastry into 1-inch squares. Transfer to a 18 by 13-inch baking sheet lined with parchment paper.
  3. In a mixing bowl whisk together egg with the 1 Tbsp water until well blended. Light brush some of the egg mixture over top of puff pastry then spread pieces out even.
  4. Bake in preheated oven until nicely puffed and richly golden brown, about 11 to 15 minutes.
  5. While puff pastry is baking prepare filling. In a 12-inch skillet heat olive oil over medium-high heat.
  6. Add onions, celery, carrots, mushrooms and saute tossing only occasionally (about every 2 to 3 minutes so mushrooms and veggies brown a little), cooking until veggies soften, about 10 to 12 minutes.
  7. Add butter and garlic and saute 1 minutes. Sprinkle in flour, then cook tossing constantly 1 minute.
  8. Reduce heat to medium, while whisking slowly pour in chicken broth then milk. Add thyme and season with salt and pepper to taste. Let cook until thickened, while stirring.
  9. Reduce heat low stir in chicken. Let heat for a few minutes, stirring occasionally. Stir in peas, parmesan and parsley and warm through.
  10. Thin mixture with more chicken broth as desired (or milk). Serve warm in bowls and top with puff pastry pieces garnished with a little more parsley.

Notes

  • Recipe makes about 9 cups filling.