Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Creamy Chicken Pot Pie with Puff Pastry Recipe

★★★★★

4.8 from 142 reviews
  • Author: Noah
  • Total Time: 1 hour 40 minutes
  • Yield: 6 servings 1x

Description

This classic Chicken Pot Pie recipe features a flaky puff pastry crust with a rich, creamy filling packed with tender chicken, Yukon gold potatoes, carrots, celery, peas, and aromatic herbs. The pie crust is blind-baked for a crisp bottom, ensuring no sogginess, and the filling is simmered to tender perfection before being enclosed in a golden, buttery puff pastry shell. Perfect comfort food for any season, this homemade pot pie combines hearty vegetables and a savory chicken broth-based sauce in a deliciously satisfying meal.

Ingredients

Scale

Crust

  • 1 (17.3 oz) box frozen puff pastry (2 sheets)

Filling

  • 2 small boneless skinless chicken breasts (or 3 cups cooked chicken)
  • 4 cups chicken broth
  • 4 tablespoons butter
  • 1 small yellow onion, diced
  • 2 ribs celery, diced
  • 1 cup carrots, diced
  • 3 cloves garlic, minced
  • ½ teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • ½ teaspoon mustard powder
  • ½ teaspoon onion powder
  • 1 teaspoon soy sauce
  • ⅓ cup all-purpose flour
  • ¾ cup half and half
  • 1 chicken bouillon cube
  • 1 lb Yukon gold potatoes, peeled and cut into ½-inch chunks
  • Salt and pepper, to taste
  • ¾ cup frozen peas
  • 1 egg, whisked
  • 1 tablespoon milk (or water as substitute)

Instructions

  1. Prepare the Crust: Preheat your oven to 400°F. Let the frozen puff pastry sheets thaw at room temperature for about 30 minutes until pliable. Cover one sheet and place it in the refrigerator. Roll out the other sheet to a 12-inch width.
  2. Line the Pie Pan: Transfer the rolled-out pastry into a lightly greased pie pan. Press it gently along the bottom and sides, trimming off the square corners with kitchen shears, and use trimmed pieces to fill any gaps.
  3. Blind Bake the Bottom Crust: Crinkle a large piece of parchment paper and place it inside the pie crust. Fill with pie weights, dried beans, rice, or sugar to hold the shape. Bake for 12 minutes. Remove the weights and parchment, prick the crust bottom with a fork to prevent bubbling, then bake for an additional 4 to 5 minutes. Set aside to cool.
  4. Cook the Chicken: Place chicken breasts and chicken broth in a medium saucepan. Bring the broth just to a gentle simmer (avoid a full boil to keep chicken tender). Simmer for 15 to 20 minutes until chicken is cooked through. Let rest 5 to 10 minutes before dicing into bite-sized cubes. Reserve the broth.
  5. Prepare the Filling Base: In a wide, high-walled skillet over medium heat, melt butter. Add diced onions, carrots, and celery. Cook, stirring frequently, until softened about 6 minutes. Add garlic, dried thyme, rosemary, mustard powder, onion powder, and soy sauce; cook for 2 more minutes to enhance flavor.
  6. Make the Roux: Stir in the flour and cook for 2 minutes, stirring continuously to avoid lumps.
  7. Add Liquids and Season: Gradually add 2 cups of reserved chicken broth in small splashes, stirring constantly. Follow with half and half added the same way. Crumble in the chicken bouillon cube, stirring until dissolved. Lower heat to medium-low.
  8. Cook Potatoes: Add peeled and chunked Yukon gold potatoes to the skillet. Season lightly with salt and pepper. Bring mixture to a boil then reduce to a simmer. Let potatoes cook, uncovered, for 15 to 20 minutes until fork-tender, stirring occasionally and adding more chicken broth in small splashes if the mixture thickens too much.
  9. Finish Filling: Stir in frozen peas and cooked chicken cubes. Simmer for an additional 3 to 5 minutes to meld flavors. Remove from heat. The filling will continue to thicken slightly as it cools.
  10. Assemble the Pie: Roll out the second puff pastry sheet into a 12 to 13-inch square. Spoon the chicken and vegetable filling into the prepared pie crust.
  11. Top with Pastry: Drape the rolled pastry over the filling, letting it hang over the edges. Trim the excess, then fold over and press to seal the edges firmly. Use a fork to crimp the edges decoratively and secure the seal. Cut three slits in the top crust to allow steam to escape during baking.
  12. Apply Egg Wash: Whisk together the egg and milk. Brush generously over the top crust and edges to promote a golden, glossy finish.
  13. Bake the Pie: Bake at 400°F for 30 minutes. After 20 to 25 minutes, when the crust is golden brown, cover it loosely with foil or a pie shield to prevent over-browning and continue baking until done.
  14. Rest and Serve: Remove the chicken pot pie from the oven and allow it to cool for 10 minutes before slicing and serving. This resting step helps the filling to set properly.

Notes

  • Blind baking the bottom crust prevents a soggy pie and ensures a crisp texture.
  • If you prefer, you can skip the bottom crust and simply top the pie with the puff pastry.
  • Use gentle simmering for cooking the chicken to keep it tender and juicy.
  • Add chicken broth gradually to control the consistency of the filling – it should be thick but not dry.
  • Covering the pie crust mid-bake prevents it from burning while the filling finishes cooking.
  • Resting the pie after baking allows the filling to thicken and makes it easier to serve.
  • Prep Time: 40 minutes
  • Cook Time: 1 hour
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American

Keywords: chicken pot pie, puff pastry pot pie, comfort food, chicken pie, easy pot pie, Thanksgiving pot pie

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://mealbynoah.com/creamy-chicken-pot-pie-with-puff-pastry-recipe/