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Puff Pastry Chicken Pot Pie
This old-fashioned chicken pot pie with puff pastry has a flaky, golden brown crust and a creamy chicken and vegetable filling.
Prep Time
30 mins
Cook Time
30 mins
Additional Time
15 mins
Total Time
1 hr 20 mins
Servings: 6 people
Calories: 511 kcal
Course:
Dinner
Cuisine:
American
Ingredients
For the Filling
- ⅓ cup salted butter
- ⅓ cup finely-diced onion
- ⅓ cup finely-diced celery
- ½ teaspoon minced fresh garlic (about 1 small clove)
- ⅓ cup all-purpose flour
- 1 ½ cups chicken broth
- ⅔ cup whole milk, at room temperature
- ½ teaspoon kosher salt, plus more to taste
- ¼ teaspoon black pepper
- ¼ teaspoon dried thyme (or about 1 teaspoon fresh thyme leaves)
- 3 cups shredded cooked chicken (such as the meat from a store-bought rotisserie chicken)
- 1 ½ cups frozen peas and carrots, thawed
- 1 cup frozen corn kernels, thawed
For the Crust
- ½ of a (17.3 ounce) package frozen puff pastry, thawed according to package directions
- 1 large egg
- 2 teaspoons water
- ¼ teaspoon kosher salt
- Pinch of ground black pepper
Instructions
Make the Filling
- Preheat the oven to 375°F. In a 10-inch cast iron skillet, melt butter over medium heat. Add onion and celery; cook until soft (about 5 minutes). Add garlic and cook for 1 more minute, stirring constantly. Whisk in the flour; cook, whisking constantly, for 1 minute. Gradually whisk in the chicken broth and milk until smooth. Add the salt, pepper and thyme. Cook, whisking frequently, until thickened (about 4-5 minutes). Remove from the heat. Stir in the chicken, peas and carrots, and corn.
Cup of Yum
Prepare the Crust
- On a lightly floured surface, roll the puff pastry into a 10-inch square. Place the puff pastry over the hot chicken mixture, letting the ends extend over the sides of the skillet.
- In a small bowl, whisk together the egg and the water. Brush the egg wash on top of the crust. Sprinkle with salt and pepper. Brush the undersides of the puff pastry corners with the egg wash; press to the skillet. Cut 2-3 slits in the top of the crust to vent.
Bake the Pie
- Place the skillet on a rimmed baking sheet (to catch any filling that may drip over) and bake in the 375°F oven until the puff pastry is golden brown and the filling is bubbly, about 30-40 minutes. Let rest 10-15 minutes before serving.
Notes
- If you don't have a 10-inch cast iron skillet, you can substitute with a deep-dish pie plate or a 2-quart casserole dish.
Nutrition Information
Serving
1/6 of the recipe
Calories
511kcal
(26%)
Carbohydrates
35g
(12%)
Protein
25g
(50%)
Fat
31g
(48%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
4g
Monounsaturated Fat
13g
Trans Fat
0.4g
Cholesterol
84mg
(28%)
Sodium
781mg
(33%)
Potassium
424mg
(12%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Vitamin A
3742IU
(75%)
Vitamin C
7mg
(8%)
Calcium
69mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 511
% Daily Value*
| Serving | 1/6 of the recipe | |
| Calories | 511kcal | 26% |
| Carbohydrates | 35g | 12% |
| Protein | 25g | 50% |
| Fat | 31g | 48% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 84mg | 28% |
| Sodium | 781mg | 33% |
| Potassium | 424mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 3742IU | 75% |
| Vitamin C | 7mg | 8% |
| Calcium | 69mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.