Chicken Pot Pie Pie with Puff Pastry is just as delicious as classic chicken pot pie, but so much simpler. Instead of pie crust, you’ll top classic pot pie filling with a slab of all-butter puff pastry and bake until puffed and golden brown. Make it family style in a baking dish or divide among small baking dishes to make individual pot pies.
If you love chicken pot pie, but don’t make it often because it’s time consuming, you absolutely need to try this Chicken Pot Pie with Puff Pastry recipe. It’s a rich and comforting meal that’s easy enough to make on a weeknight (as is this Chicken Pot Pie Soup). And if you’re feeling ambitious, make your own puff pastry with my recipe for Quick Whole Wheat Puff Pastry.
How to Make Chicken Pot Pie with Puff Pastry
Step 1: Butter 4 1-1/2 cup baking dishes and set aside. Cook and stir onion in a large saucepan until softened. Stir in remaining vegetables and thyme. Add chicken broth and bring to boil.
Step 2: Stir in chicken; reduce heat and simmer 6 minutes.
Step 3: Melt butter in a small saucepan and whisk in flour all at once. Continue whisking until smooth and the flour taste has cooked out; stir in to broth mixture. Cook and stir until thickened, about 3 minutes. Stir in half and half and season to taste with salt and pepper.
Step 4: Divide mixture among baking dishes and top each with a puff pastry. Bake at 400°F until pastry is puffed and golden brown, 25 to 30 minutes. Let cool 5 minutes and serve!
Chicken Pot Pie with Puff Pastry Recipe Video
Chicken Pot Pie with Puff Pastry
- 1 tablespoon olive oil
- 1/2 onion finely chopped
- 1 cup diced carrots
- 1 cup diced celery
- 2 medium Yukon Gold potatoes diced
- 1 teaspoon fresh thyme
- 3 cups chicken broth or chicken stock
- 4 Tablespoons butter
- 4 Tablespoons all-purpost flour
- 3/4 pound skinless boneless chicken breast cut into 1-inch cubes (or ~2 1/2 cups cooked chicken, see recipe notes)
- 1/3 cup half and half
- salt and freshly ground black pepper
- 7 ounces all-butter puff pastry divided into 4 equal rectangles or squares sized to fit your baking dishes, also (see recipe notes)
- Preheat oven to 400°F.
- Butter 4, 1 1/2-cup individual casserole or pie dishes and set aside.
- 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 thyme and broth; bring to boil. Stir in cubed chicken; reduce heat and simmer 6 minutes or until chicken and vegetables are nearly tender.
- 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 to broth mixture and stir to combine. Cook and stir boiling mixture until it thickens, about 3 minutes. At this point, the potatoes and chicken should be tender. Stir in half and half and season to taste with salt and freshly ground black pepper.
- Divide mixture evenly between 4 prepared dishes. Arrange dishes on baking sheet to catch any splatter. Top each dish with a puff pastry square and transfer to oven.
- Bake 25 to 30 minutes, or until puff pastry crust is puffy and golden brown. Remove from oven and let cool for 5 minutes before serving. Enjoy!
- Use your favorite all-butter puff pastry or make your own Quick Whole Wheat Puff Pastry.
- If you use cooked chicken (like rotisserie chicken), stir it in just before dividing mixture among baking dishes.