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Homemade Chicken Pot Pie with Flaky Puff Pastry

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A creamy, comforting chicken pot pie topped with golden, flaky puff pastry. Made with simple ingredients like rotisserie chicken and frozen vegetables, this easy recipe comes together in under an hour and is perfect for impressing guests or cozy weeknight dinners.

Ingredients

Scale
  • 3 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 medium carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about 1/2 cup)
  • 3 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1 cup whole milk or half-and-half
  • 1/4 cup dry white wine (optional)
  • 3 cups cooked chicken, shredded or diced
  • 1 cup frozen peas
  • 1 cup frozen corn kernels
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon dried rosemary, crushed
  • 1 sheet frozen puff pastry, thawed (about 10x10 inches)
  • 1 large egg
  • 1 tablespoon water
  • Flaky sea salt (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Position a rack in the center of the oven.
  2. Melt the butter in a large oven-safe skillet over medium heat. Add the diced onion, carrots, and celery. Cook for 6-7 minutes, stirring occasionally, until softened and onion is translucent.
  3. Add the minced garlic and cook for 30 seconds until fragrant.
  4. Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste.
  5. Slowly pour in the chicken broth while whisking continuously. Add the milk (or half-and-half) and white wine if using. Keep whisking until the sauce is smooth and thickens, about 3-4 minutes.
  6. Stir in the shredded chicken, frozen peas, frozen corn, thyme, rosemary, salt, and pepper. Bring to a gentle simmer, then reduce heat to low and cook for 2-3 minutes. Taste and adjust seasoning.
  7. Remove the skillet from heat. Let the filling cool for 5 minutes.
  8. Roll out the puff pastry on a lightly floured surface to about 1/8-inch thickness, about 1-2 inches larger than your skillet or dish.
  9. Drape the pastry over the filling, letting the excess hang over the edges. Press the pastry against the sides of the skillet or dish. Cut 3-4 small slits in the top for steam to escape.
  10. Whisk the egg with 1 tablespoon of water to make an egg wash. Brush it generously over the entire pastry surface. Sprinkle with flaky sea salt if desired.
  11. Place the skillet on a baking sheet and bake for 25-30 minutes, until the pastry is puffed and deep golden brown and the filling is bubbling through the slits.
  12. Let it rest for 10 minutes before serving.

Notes

For extra crispy bottom crust, let filling cool 5 minutes before adding pastry. Keep puff pastry cold for best flakiness. Use a 10-inch skillet for perfect ratio. For dairy-free, swap butter for olive oil, use oat milk, and brush pastry with olive oil instead of egg wash. For gluten-free, use gluten-free all-purpose flour blend and gluten-free puff pastry.

Nutrition

Keywords: chicken pot pie, puff pastry, comfort food, easy dinner, rotisserie chicken, homemade pot pie

Find it online: https://emmastirs.com/homemade-chicken-pot-pie-with-flaky-puff-pastry/