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cozy chicken pot pie - featured image

Cozy Chicken Pot Pie with Flaky Puff Pastry

  • Author: Sarah Wasserman
  • Total Time: 45 minutes
  • Yield: 6 servings 1x

Description

A creamy, comforting chicken pot pie topped with golden, flaky puff pastry. Made with simple ingredients and ready in under an hour, this easy recipe is perfect for cozy nights and sure to become a family favorite.

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
  • 1/2 cup heavy cream (optional)
  • 3 cups cooked chicken, shredded or diced
  • 1 cup frozen peas
  • 1 cup frozen corn kernels
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • Salt and freshly ground black pepper, to taste
  • 1 sheet (about 10 ounces) frozen puff pastry, thawed
  • 1 large egg, beaten
  • Flaky sea salt, for sprinkling (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Position a rack in the middle of the oven.
  2. In a large skillet or Dutch oven over medium heat, melt the butter. Add the diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until softened and the onion is translucent. Add the minced garlic and cook for 1 more minute until fragrant.
  3. Sprinkle the flour over the cooked vegetables. Stir constantly with a whisk for 2 minutes to cook out the raw flour taste and create a smooth, golden paste.
  4. Slowly pour in the chicken broth, whisking constantly to prevent lumps. Once incorporated, add the milk and heavy cream (if using). Continue whisking until the mixture is smooth and starts to thicken, about 3-4 minutes. It should coat the back of a spoon.
  5. Stir in the dried thyme, dried rosemary, 1 teaspoon salt, and 1/2 teaspoon black pepper. Add the shredded chicken, frozen peas, and frozen corn. Stir and let simmer for 2-3 minutes until thick and bubbly. Taste and adjust seasoning as needed.
  6. Pour the filling into a 9-inch pie dish or 2-quart baking dish. Spread evenly and let sit for 5 minutes to cool slightly.
  7. On a lightly floured surface, gently roll out the thawed puff pastry to about 1/8-inch thickness. Cut into a shape slightly larger than your dish. Cut a few small slits in the center for steam to escape.
  8. Lay the puff pastry over the filling. Tuck the edges inside the dish or let them hang over. Brush the entire pastry surface with the beaten egg. Sprinkle with flaky sea salt if desired.
  9. Place the dish on a baking sheet. Bake for 25-30 minutes, until the puff pastry is puffed and golden brown and the filling is bubbling around the edges. If browning too quickly, tent with foil after 20 minutes. Let rest for 10 minutes before serving.

Notes

Don’t rush the roux; cook it for 2 minutes for best flavor. Keep puff pastry cold until ready to use. Use a baking sheet under the dish to catch drips. Let the pot pie rest for 10 minutes before serving to allow the filling to set.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 485
  • Sugar: 6
  • Sodium: 720
  • Fat: 28
  • Saturated Fat: 14
  • Carbohydrates: 32
  • Fiber: 4
  • Protein: 28

Keywords: chicken pot pie, puff pastry, comfort food, easy dinner, cozy recipe

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Find it online: https://flavorfullrecipes.com/cozy-chicken-pot-pie-with-flaky-puff-pastry-easy-recipe/