Puff Pastry Chicken Pot Pie

Course Main Course

Cuisine American, Southern

Keyword puff-pastry-chicken-pot-pie

Prep Time 15

Cook Time 35

Stand time 5

Total Time 55

Servings servings

Calories 740kcal

Ingredients

1 sheet frozen puff pastry (1/2 of a 17.3 oz box)
3 Tbsp salted or unsalted butter
2 Tbsp olive oil or vegetable oil
2 medium carrots peeled and diced
1 large rib celery diced
1 small onion diced
1 large russet potato peeled and cut into 1/2 inch cubes
2 large cloves garlic minced
2 1/2 cups chicken stock
1/2 cup heavy cream
3 Tbsp cornstarch plus additional as needed
1 1/2 tsp poultry seasoning
1 tsp salt
1 tsp lemon pepper or black pepper
3 cups cubed cooked rotisserie chicken
1/2 cup frozen petite peas
1 large egg beaten with 1 teaspoon water for the egg wash
chopped Italian parsley for garnishing

Instructions

Remove the puff pastry from the freezer and allow it to defrost just enough to unfold. Line a sheet pan with parchment paper.
1 sheet frozen puff pastry (1/2 of a 17.3 oz box)
Roll roughly into a 12x12 inch square. Cut the puff pastry into 12 one-inch wide long strips. Place the strips in a single layer on a parchment paper lined sheet pan. Place into the refrigerator while you make the pot pie filling to keep the pastry cold.
Preheat the oven to 425° F.
Filling: In a 10 inch oven safe skillet melt the butter with the oil over medium high heat. To the pan add the carrot, celery and onion. Saute for 4-6 minutes then add the diced potato. Continue to cook over medium heat for an additional 5-8 minutes or until the veggies are fork tender. Add the garlic cooking for 1 minute longer.
3 Tbsp salted or unsalted butter, 2 Tbsp olive oil or vegetable oil, 2 medium carrots, 1 large rib celery, 1 small onion, 1 large russet potato, 2 large cloves garlic
To the pan whisk in the chicken stock. In a small bowl whisk together the heavy cream and cornstarch until dissolved. Whisk into the pan with the poultry seasoning, salt and lemon pepper. Simmer on medium stirring constantly just until thickened like a thin gravy (Tip: If the sauce doesn't thicken adequately, add additional cornstarch 1 Tbsp at a time to thicken further. Mix it with just enough chicken stock or cold cream to dissolve.)
2 1/2 cups chicken stock, 1/2 cup heavy cream, 3 Tbsp cornstarch, 1 1/2 tsp poultry seasoning, 1 tsp salt, 1 tsp lemon pepper or black pepper
To the pan add the chicken and peas. Mix to combine then remove from the heat.
3 cups cubed cooked rotisserie chicken, 1/2 cup frozen petite peas
Puff Pastry: Remove the puff pastry from the refrigerator and arrange on top of the pot pie, weaving them into a lattice with 6 vertical and 6 horizontal strips. Tuck the ends under or press onto the rim of skillet. Brush the top of the puff pastry with beaten egg wash.
1 large egg beaten with 1 teaspoon water for the egg wash
Transfer to the oven. Bake for 25-35 minutes or until the filling is hot and bubbly, and the pastry is lightly golden brown.
Let stand for 5 minutes then serve garnished with parsley.
chopped Italian parsley for garnishing

Notes

If you don't have an oven safe skillet you can transfer the filling to a baking dish and assemble the puff pastry on top per the recipe.

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