Chicken Pot Pie with Puff Pastry Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
45 mins
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Total Time
55 mins
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Servings
6
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Calories
276 kcal
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Course
Main Course
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Cuisine
American
Chicken Pot Pie with Puff Pastry Recipe
Description
The Chicken Pot Pie with Puff Pastry Recipe starts by browning bite-sized chicken breast pieces, then cooking diced onions, potatoes, and carrots until tender but not mushy. A roux is created with butter and flour, seasoned simply with salt and pepper, then enriched by adding chicken stock to form a thick, savory filling. The chicken and its juices return to the pot to complete the filling. The mixture is then transferred to a casserole dish and covered with thawed puff pastry trimmed to slightly hang over the edge, with a vent cut to release steam during baking. Baking at a high temperature develops a flaky and golden crust that contrasts the soft filling inside.
The dish can be served as a warm and hearty main course, suitable for family dinners and leftovers. The puff pastry provides a buttery, flaky topping that complements the tender chicken and vegetables. It can be made as a single large pie or divided into individual portions for convenient serving or personalized meals.
For convenience, rotisserie or leftover cooked chicken may be substituted by shredding and adding it at the end of cooking the filling. The cooked pot pie can be stored refrigerated for a few days or frozen for longer periods, with reheating instructions to ensure the pastry maintains its texture. Covering the pie during baking can help avoid over-browning if needed.
Ingredients
- 2 tablespoons olive oil divided
- 3 chicken breast cut into 1-inch pieces, boneless skinless
- 1/2 /2 medium onion diced
- 1 large russet potato peeled and cut into chunks, or Yukon Gold potato
- 3 large carrot cut into chunks
- 3 tablespoons butter
- 1/4 /4 cup all-purpose flour
- 1 teaspoon kosher salt
- 1/2 /2 teaspoon black pepper ground
- 3 cups chicken stock or broth
- puff pastry thawed
Instructions
- Prep. Preheat oven to 425º F.
- Cook Chicken. Drizzle the olive oil into a heavy Dutch oven or pot set over medium heat. Add the chicken and cook until browned. Using a slotted spoon, remove from the Dutch oven to a plate.
- Cook Remaining Ingredients. Add the onions, potatoes and carrots and cook until the onions are translucent and the potatoes and carrots are slightly tender, about 8 minutes. Add the butter and allow to melt. Then, stir in the flour, salt and pepper and cook until thickened, about 2 more minutes. Pour in the chicken stock and bring to a boil. Add back in the chicken and their juices.
- Bake. Ladle the chicken pot pie filling into a 3-quart casserole dish or individual dishes set on a parchment or foil lined baking sheet. Top with puff pastry. Trim the edges of the puff pastry to about 1/2-inch overhang of the rim of the baking dish. Using a sharp knife, cut a slit in the puff pastry as a vent to allow steam to escape during baking. Bake until golden brown and the pot pie is bubbling, about 30 minutes.
Notes
- Use cooked or rotisserie chicken by shredding it and adding it to the filling at the end for a quicker preparation.
- This recipe can be divided into individual oven-safe dishes for personal servings.
- Store leftovers in an airtight container refrigerated up to 3 days or freeze for up to 3 months; thaw overnight before reheating.
- Cover the pastry if it browns too quickly during baking to prevent burning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 276 kcal
% Daily Value*
| Calories | 276kcal | 14% |
| Carbohydrates | 23g | 8% |
| Protein | 18g | 36% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 85mg | 28% |
| Sodium | 715mg | 30% |
| Potassium | 731mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 6250IU | 125% |
| Vitamin C | 7.3mg | 8% |
| Calcium | 35mg | 4% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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