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Today, I am sharing with you how I made this fabulous Chicken Pot Pie with Puff Pastry. The flavors are so fresh and rich, you’ll never want to go back to frozen pies again once you try this. We take a few helpful shortcuts in this recipe, so you can get dinner on the table in under an hour.
Chicken Pot Pie. Those three words send me straight back into my childhood. I remember growing up eating the little frozen personal pot pies and loving them. As I got older I became less and less of a fan, and then I just stopped eating them all together. My sister asked me to make her a chicken pot pie one day & I thought “how hard could this be?”. Turns out, it’s super easy! And even better with a puff pastry crust.
Chicken Pot Pie With Puff Pastry Video Tutorial
What You’ll Need for This Chicken Pot Pie
I like this recipe because you can probably find a majority of these ingredients in your pantry or refrigerator right now.
- Cooked Chicken, Dark & Light Meat: I took the best little shortcut and bought an already prepared rotisserie chicken from the grocery store. I just shredded the meat & was ready to go!
- Onions, Carrots, Celery, Leeks, Potatoes, Lemon Juice: These are all of the vegetables for the chicken pot pie. I did not add peas because I am not a huge fan of them, but feel free to mix and match your own add ins.
- Flour & Butter: You will use the flour and butter to make the roux which will be the base for the velouté.
- Chicken Stock: Warm chicken stock is mixed into the roux to make a velouté, or the thick gravy that will be the base for the pie.
- Puff Pastry: Another perfect little shortcut! Instead of making my own pie dough for the top, I just topped the pie off with a piece of puff pastry. It can easily be found in your grocery stores freezer section, and bakes up into a beautiful and flaky golden brown crust.
Let’s Start Cooking!
- Preheat oven to 400°F.
- In a hot large skillet add butter and sauté onions, leeks, carrots, and celery until they start to soften. Season with salt and white pepper.
- Add potatoes and continue to sauté for another 5-7 minutes.
- Sprinkle the sautéed vegetables with flour, and mix until everything is coated. Pour in the chicken stock slowly, while mixing, so no lumps form. Bring to a simmer and continue to cook the vegetables for 10 minutes
- Add in cooked shredded chicken and lemon juice. Taste to adjust seasoning, remove from the heat and set to the side to cool off.
- Roll out puff pastry onto a lightly floured surface. cut a 10 inch circle (for a 9 inch pie plate), or cut into rectangles if using ramekins.
- Pour chicken pot pie mixture into a deep pie dish or a regular pie dish and a few smaller ramekins. Cover with puff pastry.
- Brush the edges of the ramekins and the tops of the puff pastry with an egg wash (one egg beaten with a splash of water).
- Bake for 25-30 minutes, until the puff pastry is golden brown. Cool for at least 10 minutes, and serve.
Frequently Asked Questions About Preparing Chicken Pot Pie
Yes! Prepare pot pie all the way up to the step before the egg wash and place pies, in their dishes, in an air tight freezer bag. They should keep well frozen for up to three months. To cook from frozen, thaw in the refrigerator, and bake at 400°F for 30-35 minutes.
About 25-30 minutes, depending on how your oven runs. The filling for this pie is almost completely cooked once it hits the oven, so the focus is on browning that puff pastry.
You can reheat this pot pie by placing it in a preheated 350°F oven for 10-15 minutes. You can also reheat it in the microwave, but the crust won’t be as crisp.
Chicken Pot Pie With Puff Pastry
- Total Time: 50 minutes
- Yield: 8 servings 1x
Description
Today, I am sharing with you how I made this fabulous Chicken Pot Pie with Puff Pastry. The flavors are so fresh and rich, you’ll never want to go back to frozen pies again once you try this. We take a few helpful shortcuts in this recipe, so you can get dinner on the table in under an hour.
Ingredients
- 1/4 cup unsalted butter
- 1 large yellow onion, small dice
- 3 stalks celery, sliced 1/4 inch thick
- 3 medium carrots, sliced 1/4 inch thick
- 1 leek, sliced 1/4 inch thick
- 3 medium russet potatoes, small dice
- kosher salt
- 1/4 cup all purpose flour
- 2 1/2 cups chicken stock
- 3–4 cups cooked chicken, shredded
- 2 teaspoons lemon juice, fresh
- 1 teaspoon white pepper
- 2 sheets puff pastry
- 1 large egg, for egg wash
Instructions
- Preheat oven to 400°F.
- In a hot large skillet add butter and sauté onions, leeks, carrots, and celery until they start to soften. Season with salt and white pepper.
- Add potatoes and continue to sauté for another 5-7 minutes.
- Sprinkle the sautéed vegetables with flour, and mix until everything is coated. Pour in the chicken stock slowly, while mixing, so no lumps form. Bring to a simmer and continue to cook the vegetables for 10 minutes
- Add in cooked shredded chicken and lemon juice. Taste to adjust seasoning, remove from the heat and set to the side to cool off.
- Roll out puff pastry onto a lightly floured surface. cut a 10 inch circle (for a 9 inch pie plate), or cut into rectangles if using ramekins.
- Pour chicken pot pie mixture into a deep pie dish or a regular pie dish and a few smaller ramekins. Cover with puff pastry.
- Brush the edges of the ramekins and the tops of the puff pastry with an egg wash (one egg beaten with a splash of water).
- Bake for 25-30 minutes, until the puff pastry is golden brown. Cool for at least 10 minutes, and serve.
- Cook Time: 50 minutes
This looks delicious, Speshyl. Definitely adding it to my ‘to try’ list. BTW: The only thing that has helped me not get emotional 😭 while cutting onions is contact lenses. When I started wearing them decades ago, it was a big relief when cutting onions. I don’t wear them as often as I use to, but when I know I’ll be cutting onions, I put in a pair. Other than that, it’s like you said…Girl or Woman Up!
Thank you so much, Donna! Also, wow! I would have never thought of the contact lens trick. That’s pretty cool!