Chicken Pot Pie with Puff Pastry

Chicken Pot Pie Recipe

I know. It’s July and I’m telling you about chicken pot pie, but hear me out. First, I promised a couple of recipes for the quick whole wheat puff pastry I posted. And second, If you’re grilling a lot of chicken (as we are right now), you’ll probably end up with some leftover. This is just the way you should use it – a little comfort food in July. Last, for my friends (like Lorraine) in Austrailia, where it’s the middle of winter, the timing is perfect.

This is my favorite and most basic recipe for pot pie. Feel free to swap in any vegetables or meat that you have on hand.

Chicken Pot Pie with Puff Pastry
When you fill the individual casserole dishes, try to have vegetable and meat chunks higher than the pot pie liquid. If the puff pastry cooks in liquid, the bottom won’t crisp up (it will still be good, just soft).
  • 4, 4-inch squares butter based puff pastry, like quick whole wheat puff pastry
  • 1 tablespoon olive oil
  • ½ onion, finely chopped
  • 1 cup diced carrots
  • 1 cup diced celery
  • 2 potatoes diced
  • 1 teaspoon fresh thyme
  • 3 cups chicken broth
  • 4 Tbsp butter
  • 4 Tbsp flour
  • 3 cups cooked chicken, cut in 1-inch chunks
  • salt and freshly ground black pepper
  1. Preheat oven to 400°F.
  2. Butter 4, 1½-cup individual casserole or pie dishes and set aside.
  3. Heat olive oil over medium heat in a medium saucepan. Add onion, lightly sprinkle with salt to sweat liquid and keep from browning; cook and stir 2 to 3 minutes until softened. Add carrots, celery, and potato; cook and stir 2 minutes more. Add chicken broth and bring to boil; boil 6 minutes or until vegetables are nearly tender.
  4. Meanwhile, heat a small saucepan over medium heat. Add butter. Once butter melts, add flour all at once. Whisk constantly for a minute or two, just to cook out the raw flour taste. Add mixture to vegetables in broth and stir to combine. Boil until mixture starts to thicken, about 3 minutes. At this point, the potatoes should be tender. Stir in cooked chicken and season to taste with salt and freshly ground black pepper.
  5. Divide mixture evenly between 4 prepared dishes. Arrange dishes on a cookie sheet to catch any splatter. Top each dish with a puff pastry square and transfer to oven.
  6. Bake 30 to 35 minutes, or until pastry is puffy and golden brown. Remove from oven and let cool for 5 minutes before serving. Enjoy!
Serves 4


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  1. says

    Puff Pastry is one ingredient you will always find in my freezer!!
    This looks so yum, I had such a long day and even though its killing hot here, I will adore this dinner..Yumm!!

  2. says

    This is a lovely looking dish…even though I won’t be turning on the oven this month! We’re in the middle of a heatwave! However, it will be Fall before you know it, and time for your chicken pot pie!! I’ve bookmarked it!

  3. Dorothy Dunton says

    Hi Marissa! I made a huge batch of beef burgundy this past week and turned some of it into a pot pie with puff pastry – it came out picture perfect! I am the kind of person who can eat comfort food any time of the year.

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