5.0 from 30 votes
Chicken Pot Pie with Puff Pastry Recipe
This Chicken Pot Pie with Puff Pastry is a classic recipe with wholesome, comforting, homemade ingredients. It is loaded with tender chicken breast, hearty vegetables, and homemade chicken stock topped with a golden, flaky puff pastry crust.
Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings: 6
Calories: 276 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 2 tablespoons olive oil divided
- 3 boneless skinless chicken breasts cut into 1-inch pieces
- 1/2 /2 medium onion diced
- 1 large russet or Yukon Gold potatoes peeled and cut into chunks
- 3 large carrots cut into chunks
- 3 tablespoons butter
- 1/4 /4 cup all-purpose flour
- 1 teaspoon kosher salt
- 1/2 /2 teaspoon ground black pepper
- 3 cups chicken stock or broth 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.
Cup of Yum
Notes
- Rotisserie Chicken
- Substitute rotisserie chicken or leftover chicken for the uncooked chicken called for ingredients. Omit from the instructions in step 2 and simply shred and add into the pot pie at the end of step 3 in the instructions. Cook the chicken pot pie until the puff pastry is golden brown and flaky.
- Individual Portions
- This can be made into individual servings. Simply ladle the chicken pot pie filling into six individual oven-safe containers.
- Storage Tips
- To store leftovers. Cool the baked pie and store it in an airtight container in the refrigerator for up to 3 days.
- To make ahead. Prepare as directed and store in the refrigerator for up to 48 hours before baking.
- To freeze. Store in a freezer-safe, airtight container for up to 3 months. Thaw in the refrigerator overnight before reheating to serve. Additional baking time may be needed when baking from the refrigerator. Cover the pie if it is becoming too brown while baking.
Nutrition Information
Calories
276kcal
(14%)
Carbohydrates
23g
(8%)
Protein
18g
(36%)
Fat
11g
(17%)
Saturated Fat
4g
(20%)
Cholesterol
85mg
(28%)
Sodium
715mg
(30%)
Potassium
731mg
(21%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
6250IU
(125%)
Vitamin C
7.3mg
(8%)
Calcium
35mg
(4%)
Iron
1.5mg
(8%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 276
% 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.