Description
This Puff Pastry Chicken Pot Pie is the ultimate comfort food shortcut! Using store-bought puff pastry, this recipe creates a restaurant-quality dinner in just 45 minutes. The creamy filling features tender chicken, colorful peas and carrots, and a rich, velvety sauce flavored with aromatic herbs and spices. Topped with buttery, golden puff pastry that shatters perfectly with every forkful, this dish is perfect for busy weeknights or cozy family dinners.
Ingredients
For the Filling:
- 6 tablespoons butter
- 1 medium onion, diced
- 3 cloves garlic, minced
- 6 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup milk (or 1/2 cup half-and-half cream for extra richness)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 15 oz bag frozen peas and carrots
- 2 cups cooked and shredded chicken
For the Topping:
- 1 sheet frozen puff pastry, thawed
- 1 large egg, lightly beaten
- 1 tablespoon water
- 1 tablespoon minced fresh parsley for garnish (optional)
Instructions
Preheat your oven to 400°F. This temperature is perfect for getting that puff pastry golden and beautifully risen!
Add the butter to a medium saucepan over medium heat. Once it’s melted and starting to foam, add the diced onion and cook for 2 minutes, stirring occasionally. You want the onion to soften and become fragrant. Add the minced garlic and cook for just 30 seconds, stirring constantly. (Garlic burns quickly, so watch it closely!)
Whisk in the flour and cook for 30 seconds, continuing to whisk. This step cooks out the raw flour taste and creates the base that’ll thicken your sauce. It should look like a thick paste—that’s exactly what you want!
Here’s where the magic happens! Gradually add the chicken broth and milk to the flour mixture, whisking constantly. I like to add about 1/2 cup at a time at first, whisking until smooth before adding more. This prevents lumps! Bring the mixture to a boil, then let it boil for 2 minutes, whisking the whole time. Your arm might get tired, but trust me—it’s worth it for that silky-smooth sauce.
Remove the saucepan from the heat. Whisk in the garlic powder, onion powder, salt, black pepper, and dried thyme. Give it a taste—this is your moment to adjust the seasoning if needed!
Stir in the frozen peas and carrots (straight from the freezer—no thawing!) and the cooked shredded chicken. The hot sauce will warm everything through perfectly. The filling should be thick, creamy, and absolutely gorgeous.
Transfer the chicken mixture to your 8×8-inch casserole dish, spreading it out evenly. Make sure to scrape all that delicious sauce from the pan!
If necessary, roll out the puff pastry lightly (just to push together any seams) so it fits across the top of your casserole dish with about 1/2-inch extra on all 4 sides. This overhang will shrink slightly during baking and gives you those beautiful crimped edges. Place the puff pastry on top and cut 4 slits on top for steam to escape. These vents are important—they prevent your pastry from getting soggy!
Whisk together the egg with 1 tablespoon of water until well combined. Using a pastry brush, brush this egg wash all over the puff pastry. This is what gives you that stunning golden-brown finish!
Bake until the pastry is puffed, golden, and absolutely gorgeous—about 25 to 30 minutes. Your kitchen is going to smell AMAZING.
Let the pot pie rest for 5-10 minutes before serving. I know it’s hard to wait, but this resting time allows the filling to thicken up just a bit more so it’s not runny when you scoop it.
Notes
- Use COLD chicken broth and milk to add to your roux. It gives you more control and reduces the chance of lumps
- Save your rotisserie chicken bones! Toss them in a pot with water and simmer for an hour—instant homemade chicken broth for next time
- Double the filling recipe and freeze half for another night. Just thaw, add fresh puff pastry, and bake!
- Test your puff pastry before committing—if one corner tears when unfolding, it might need a few more minutes to thaw
- Common mistake to avoid: Don’t overfill your baking dish! Leave at least 1/2 inch at the top or your filling will bubble over during baking
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American