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Chicken Pot Pie With Puff Pastry

November 11, 2021 · Speshyl · 2 Comments

Jump to Recipe·Print Recipe
Three Chicken Pot Pies with Puff Pastry in blue ramekins and a large chicken pot pie in a glass pie dish. all surrounded by celery, carrots, and lemons.
Chicken Pot Pie with Puff Pastry in a blue ramekin. A spoon with the contents of the pot pie, carrots, chicken, celery and potatoes, is digging into the pie.
Chicken Pot Pie with Puff Pastry in a blue ramekin. A spoon with the contents of the pot pie, carrots, chicken, celery and potatoes, is digging into the pie.
Chicken Pot Pie with Puff Pastry in a blue ramekin. A spoon with the contents of the pot pie, carrots, chicken, celery and potatoes, is digging into the pie.
Chicken Pot Pie with Puff Pastry in a blue ramekin. A spoon with the contents of the pot pie, carrots, chicken, celery and potatoes, is digging into the pie.

This post contains affiliate links.

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 with Puff Pastry in a blue ramekin. A spoon with the contents of the pot pie, carrots, chicken, celery and potatoes, is digging into the pie.

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

https://youtu.be/IZExCU4pn0w

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.
Three Chicken Pot Pies with Puff Pastry in blue ramekins and a large chicken pot pie in a glass pie dish. all surrounded by celery, carrots, and lemons.

Let’s Start Cooking!

  1. Preheat oven to 400°F.
  2. 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.
  3. Add potatoes and continue to sauté for another 5-7 minutes.
  4. 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
  5. Add in cooked shredded chicken and lemon juice. Taste to adjust seasoning, remove from the heat and set to the side to cool off.
  6. 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.
  7. Pour chicken pot pie mixture into a deep pie dish or a regular pie dish and a few smaller ramekins. Cover with puff pastry.
  8. 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).
  9. Bake for 25-30 minutes, until the puff pastry is golden brown. Cool for at least 10 minutes, and serve.
Chicken Pot Pie with Puff Pastry in a blue ramekin. A spoon with the contents of the pot pie, carrots, chicken, celery and potatoes, is digging into the pie.

Frequently Asked Questions About Preparing Chicken Pot Pie

Can Chicken Pot Pie be frozen?

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.

How long do you bake chicken pot pie with puff pastry?

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.

How do you reheat chicken pot pie?

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.

Print
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Chicken Pot Pie with Puff Pastry in a blue ramekin. A spoon with the contents of the pot pie, carrots, chicken, celery and potatoes, is digging into the pie.

Chicken Pot Pie With Puff Pastry


  • Author: Speshyl Smith
  • Cook Time: 50 minutes
  • Total Time: 50 minutes
  • Yield: 8 servings 1x
Print Recipe
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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.


Scale

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

  1. Preheat oven to 400°F.
  2. 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.
  3. Add potatoes and continue to sauté for another 5-7 minutes.
  4. 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
  5. Add in cooked shredded chicken and lemon juice. Taste to adjust seasoning, remove from the heat and set to the side to cool off.
  6. 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.
  7. Pour chicken pot pie mixture into a deep pie dish or a regular pie dish and a few smaller ramekins. Cover with puff pastry.
  8. 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).
  9. Bake for 25-30 minutes, until the puff pastry is golden brown. Cool for at least 10 minutes, and serve.

Did you make this recipe?

Tag @thedailyspeshyl on Instagram and hashtag it #thedailyspeshyl

Have You Checked Out My Latest Posts?

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Comments

  1. Donna says

    November 11, 2021 at 9:49 pm

    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!

    Reply
    • Speshyl says

      November 11, 2021 at 11:21 pm

      Thank you so much, Donna! Also, wow! I would have never thought of the contact lens trick. That’s pretty cool!

      Reply

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Speshyl Smith is a Michelin Star trained chef and an Institute of Culinary Education graduate (graduating with highest honors). Speshyl is based in New York City and works as a food blogger, sharing recipes and kitchen techniques with her online community of 48,000 foodies across all social media platforms. She is now pivoting into the personal chef field, offering private dining, cooking classes, and meal prep options. Read More…

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Have you heard? Class is in session! Who says cook Have you heard? Class is in session! Who says cooking can’t be fun?! Join me, Chef Speshyl, this Thursday, April 7th, in an online interactive cooking class. Were making a Roasted Chicken with Pan Gravy, Garlic & Herb Mashhed Potatoes, & Balsamic Glazed Brussel Sprouts. 

I’m here to teach you techniques and tips that will level up your home cooking. We will cover everything from knife skills, to perfecting different cooking techniques, to mise en place. I’m also here to show you a good time, so there will always be a great playlist playing in the background. Classes are held LIVE on Zoom. Feel free to leave your screen and mic off if you’re feeling shy, or turn them on and ask any questions you like.

Upon purchase, you will receive a PDF recipe packet with all of the recipes, a grocery shopping list, an equipment list, and some notes for prep before class begins.

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Last night on live, we made penne alla vodka! It t Last night on live, we made penne alla vodka! It took a little less than 30 mins, so it makes for a great quick weeknight meal.

Did you hear, I finally have online cooking classes available?! My first one is next Thursday & I’m so excited for it! Click the link in my bio if you would like to book a class with me 😊

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This week we hit 20K followers! 🥳 Hi to all my This week we hit 20K followers! 🥳

Hi to all my new friends that have joined me 🤗 My name is Speshyl & my passion is food! Here are a few things about me…

• I started my food blog “The Daily Speshyl” (sharing recipes & kitchen tips) in 2018, but I’ve been cooking since I was a kid. 

• I graduated from CUNY Hunter College in 2017 with a Bachelors in English Lit. Reading is my other passion/hobby.

• I attended & graduated from the Institute of Culinary Education in July 2021.

• This year I am moving into Personal Chef services, including private dining/dinner parties & in home meal prep. I’ll still be sharing recipes along the way.

• I am a Harry Potter and Beyoncé STAN. 

• I watch EVERYTHING. From reality shows like The Bachelor & Selling Sunset, to comedy series like The Office & My Wife and Kids, to musicals like Hamilton & Encanto, and documentaries & thrillers. I’m always looking for new show/movie suggestions.

• Born & raised in New York City.

The explosion of new followers happened rather quickly (I’ve grown from 2,500 at the very end of November, to 20,000+ in the first week of January) & I’m so excited about it! I didn’t do anything differently besides being consistent and letting my posts sit there even if they didn’t perform well. Cooking reels that I made weeks ago randomly started picking up traction in December. So I don’t have any advice on growth besides 1) stay consistent & 2) don’t force content. Post what you love and enjoy, & those who love & enjoy the same things will find you.

Drop a comment below with a fact about you, so we can get to know each other 🤗 

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French Toast 3 ways 😋 Recently, I’ve been pla French Toast 3 ways 😋 Recently, I’ve been playing with different French Toast toppings. My new found love for French Toast had inspired some creativity. Now, I promised myself that this would be my week of rest/my week off from creating content, so the recipes will probably be up next week. Here’s a little preview of the toppings I came up with…

• Honey-Ginger Glazed Pears with Maple Marscapone
• Macerated Strawberries & Cream
• Caramelized Apples with Almonds

What do you like to top your French Toast with?

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30-Minute Skillet Lasagna. Let’s admit it. We al 30-Minute Skillet Lasagna. Let’s admit it. We all have those days where we come home and want to get dinner on the table asap. If you’re ever craving big flavors of lasagna but don’t have hours to spend making the sauce & the noodles, this recipe is for you!! I use @raoshomemade Tomato Basil Pasta Sauce as a shortcut & cook my pasta directly in the sauce to make this a one pot meal. Recipe is up on the blog, linked in bio ✨

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https://thedailyspeshyl.com/30-minute-skillet-lasagna/

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What are your plans for Christmas dinner this year What are your plans for Christmas dinner this year? Leave a comment below. If you’re still unsure, may I suggest this beautiful pot roast? 😍

This tender Dutch Oven Braised Pot Roast falls right apart after 3 1/2 hours of cooking. Filled with fresh herbs, beef stock, red wine and vegetables, this one pot meal is sure to impress anyone this holiday season.

Full recipe is on the blog, linked in bio ✨

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This french onion soup has rich flavor from hour l This french onion soup has rich flavor from hour long caramelized onions, brandy to deglaze the pan, and fresh rosemary and thyme perfumed throughout. Topped with toasted french bread and gruyere cheese, it creates the perfect bite.

Full recipe is linked in my bio!

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thedailyspeshyl.com/french-onion-soup-recipe/

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Creamy Garlic & Herb Mashed Potatoes! I’m curren Creamy Garlic & Herb Mashed Potatoes! I’m currently in the process of editing this video for you guys, so it’s coming really soon! This is my favorite way to make mashed potatoes & there’s a few tricks that I’ll share to get them this silky, smooth & shiny.

What do you typically serve mashed potatoes with?

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This is a safe space ♥️ Hi to my new followers This is a safe space ♥️ Hi to my new followers & thank you for joining me on this journey! I post new recipes weekly on my YouTube channel & website (all links in bio), cook a lot on my stories, and share many kitchen hacks & quick tips. If you ever have any questions, I’m always willing to help (to me, there’s no such thing as a “stupid” question, so feel free to ask anything).

To my supporters who have been with me on this food blogging journey over the past 4 years, I see you & I love you! I can never thank you enough 🥰

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My Arroz con Gandules video has officially hit ove My Arroz con Gandules video has officially hit over 20,000 views on YouTube 🥳 Swipe to see a few testimonials on how people feel about it. If you’ve tried this recipe out, leave a comment below & tell me what you thought of it 🤗 

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• 4 Cheese Baked Mac & Cheese (no roux based bechamel sauce needed & no eggs)
• Braised Turkey Wings
• Honey-Brown Butter Mashed Sweet Potatoes
• Arroz con Gandules (rice with pigeon peas)
• Herb Roasted Chicken
• Collard Greens with Smoked Turkey
• Candied Yams
• Cranberry Sauce 
• Sweet Potato Pie
• Apple Pie

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What’s on the menu for your Thanksgiving dinner?

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www.thedailyspeshyl.com/homemade-apple-pie-recipe/

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chicken pot pie, because let be real, it’s not c chicken pot pie, because let be real, it’s not comfort food szn without it! I used a rotisserie chicken and shredded the meat, & I used puff pastry for the crust, because I love a flaky crust AND a good hack that’ll get dinner on the table quicker. Recipe is up on the blog along with the video tutorial!

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ICYMI: We made chili on my stories the other night ICYMI: We made chili on my stories the other night! Here’s the full video, showing you how.

Here are also some q&a’s that I got in my dm’s about the recipe:

Q: why are the spices added after the meat is almost browned?
A: spices have a tendency to burn quickly over high heat, and can take on a burnt/bitter flavor. To avoid that, I throw them in after to bloom them in the oil and not leave them for too long over high heat.

Q: I’m allergic to cumin, is there a substitute?
A: yes! Try using coriander in half the amount, if you’re not allergic to that. If you’re allergic to that as well, you can omit it! The chili will still turn out fine.

Q: can I use olive oil instead of vegetable oil for the chili?
A: you can, but olive oil has a lower smoke point than other oils, so you would have to be very careful with watching the temp. Olive oil can burn quickly, so if your open to other neutral oils, such as avocado oil, grapeseed oil, or canola oil, they would all make better options. They all have higher smoke points which is needed to brown the beef.

Q: can chili be frozen? How do you store it?
A: absolutely! I like to let my finished chili cool and then place it into a gallon sized Ziploc, freezer bag. I flatten in out so it can take up minimal space in the freezer, and throw it in there for up to six months! Reheat by thawing and warning it up in a pot.

Do you have any other questions? Feel free to drop a comment below 🤗

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#thedailyspeshyl #chilirecipe #chili #chiliconcarne #chiliseason #easyrecipes #onepotmeal #onepotmeals #fallrecipes
New Recipe 🌟 it’s that season! The temperatur New Recipe 🌟 it’s that season! The temperatures are dropping & nothing sounds better than a warm bowl of chili. I go a little crazy with the toppings so you’ll find sour cream, cheddar cheese, scallions, cilantro, & Fritos on my bowl of chili. The toppings are completely optional & up to you, so other than that, this is a dairy free recipe (shout out to all my lactose folks!) The recipe link is in my bio (full written version & full @youtube vid) & I’ll be making it tonight on my stories. 

Now tell me, what’s your favorite chili toppings?

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#thedailyspeshyl #chili #chilirecipe #chiliconcarne #slowcookermeals
The assignment was the 70’s 🕺🏽 Happy Hallo The assignment was the 70’s 🕺🏽 Happy Halloween!
Happy Sunday! What are you cooking today? How abou Happy Sunday! What are you cooking today? How about this Pan Seared Chicken Breast with Brandy Pan Sauce 👀 Crispy skin & juicy meat basted with butter, thyme, rosemary, & garlic… it’s what dreams are made of. The full recipe is on the blog now & a whole video tutorial is up on my @youtube channel: The Daily Speshyl.

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#thedailyspeshyl #panseared #pansearedchicken #pansauce #easyrecipes #easyrecipe #dinnerideas #dinnerrecipes #foodblogger #foodblogfeed #foodphotography
On August 19th, I walked into @iceculinary and pic On August 19th, I walked into @iceculinary and picked up my diploma. Exactly a year later from the date of my first class. I graduated with the highest honors (a 3.92 GPA) & the Most Likely To Succeed Award. Everytime I start to doubt myself or start to feel imposter syndrome, I look at this piece of paper & remember what I achieved in less than a year.

Over the summer I landed an externship at Michelin Starred restaurant, Gramercy Tavern & it was the greatest experience ever. I was lucky enough to work there with my friend & classmate @boy_timmy ,so I never felt uncomfortable or alone. My coworkers/fellow chefs were amazing. They were always willing to teach me & answer any questions I had. They never made me feel out of place. 

Working in a restaurant challenged me in so many ways. It taught me how to pace myself, & how to work off of written lists/write everything down instead of just working from my head. Culinary school prepared me a lot to enter the restaurant world, but it’s a whole different ballgame when you actually step in there and get to work. The long hours, standing, prepping, going up and down stairs with 24 quart Cambros filled with water and beans or water & sliced Idaho potatoes for chips💀 I got my first real kitchen injury while slicing potatoes on a mandoline. It was not a pretty sight. IYKYK. I even worked the line for a bit on the seafood station until I injured my hand shucking oysters (I didn’t stab myself, but my hand blew up to twice it’s size & was in so much pain from shucking so many). Nothing prepares you for the toll it takes on the body, but the knowledge you can gain in such a short amount of time makes it worth it. It’s really a one of a kind experience.

I’ve decided to step away from the restaurant world & go into private cheffing and food media/recipe development. Food media has always been my passion, as well as cooking for others. I know I have a long way to go, but I’m happy with the way this journey is beginning ☺️

*the last picture is January 25, 2020, the day I officially enrolled*
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