Description
A lighter version of classic chicken pot pie with a creamy, herb-flecked filling and golden, flaky puff pastry. It’s comfort food that feels like a hug without the heavy blanket, ready in about 45 minutes.
Ingredients
Scale
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced (about 1 cup)
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1/3 cup all-purpose flour
- 1 1/2 cups low-sodium chicken broth
- 1 cup 2% milk
- 1/3 cup plain Greek yogurt
- 3 cups cooked chicken, shredded or diced
- 1 cup frozen peas
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and black pepper to taste
- 1 sheet frozen puff pastry, thawed
- 1 large egg, beaten
- Flaky sea salt for sprinkling (optional)
Instructions
- Preheat your oven to 400°F (200°C). Place a rack in the center position. While it’s heating, take your puff pastry out of the fridge if it’s been chilling. It should be cold but pliable.
- Melt the butter in your large skillet over medium heat. Add the diced onion, carrots, and celery. Cook for about 6-7 minutes, stirring occasionally, until the vegetables start to soften and the onion turns translucent.
- Add the minced garlic and cook for 1 minute more. If the garlic starts to brown too quickly, lower the heat.
- Sprinkle the flour over the vegetables and stir constantly for about 2 minutes. The mixture will look pasty and clumpy.
- Slowly pour in the chicken broth while whisking continuously. Keep whisking until the mixture is smooth and starts to thicken, about 2-3 minutes. Then add the milk the same way, whisking until incorporated.
- Reduce the heat to low and stir in the Greek yogurt. Don’t let it boil after adding the yogurt. Just warm it gently until everything comes together.
- Add the shredded chicken, frozen peas, thyme, and rosemary. Stir until everything is evenly distributed. Season with salt and pepper to taste.
- Remove the skillet from heat. If your skillet isn’t oven-safe, transfer the filling to a 9-inch pie dish or a 2-quart baking dish. Smooth the top with your spatula.
- Unfold your thawed puff pastry sheet on a lightly floured surface. Gently roll it out just slightly to fit your dish—about 1/8 inch thick. Drape the pastry over the filling, tucking the edges under themselves and pressing them against the rim of your dish. Cut 4-5 small slits in the top for steam to escape.
- Brush the pastry with the beaten egg wash and sprinkle with flaky sea salt if using. Place the whole thing on a baking sheet to catch any drips.
- Bake for 25-30 minutes, until the pastry is puffed up and deep golden brown. The filling should be bubbling up through the slits. Let it rest for 10 minutes before serving.
Notes
Keep puff pastry cold until the last minute for best flakiness. 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. If the pastry browns too quickly, tent with foil.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 385
- Sodium: 580
- Fat: 16
- Saturated Fat: 7
- Carbohydrates: 32
- Fiber: 4
- Protein: 28
Keywords: chicken pot pie, puff pastry, lighter, comfort food, weeknight dinner, easy, creamy