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 sweet onion or yellow onion finely 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 sweet onion or yellow 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. Stir to combine then remove from the chicken mixture 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

Puff Pastry - Puff pastry usually comes in a box with two puff pastry sheets. This recipe just uses one sheet, so you can pop the other sheet back into the freezer for another meal. Keep in mind, the puff pastry should be cold but not frozen, when you put it on top of the pot pie. I cut it into strips and then store the strips in the refrigerator until I’m ready for them.
Thawing Tip - It's important to allow the puff pastry to thaw just enough to unfold, roll and cut into strips. It needs to be cold when you put it on top of the pot pie as the skillet and filling will both be warm. Cut it into strips and then store the strips in the refrigerator until you're ready for them.
Protein - You can use poached chicken, chicken breasts, rotisserie chicken, chicken thighs, baked chicken or any fully cooked chicken for this recipe. You could also use leftover turkey.
Fresh Herbs - You could add fresh thyme, fresh rosemary, tarragon, chives or fresh parsley.
Vegetables - You can create your own vegetable blend adding bell peppers or mushrooms, or use thawed frozen mixed vegetables, especially if you like green beans and corn in addition to the peas, for a shortcut.
Egg Wash - I like to brush the top of my pot pie with an egg wash. You may also opt to use melted butter. This will help the crust turn a nice golden color as it bakes.
Lighter Options - For a lighter sauce, you can use light cream or half and half to make the cornstarch slurry.
Classic Pie Crust - You could substitute prepared pie crust dough if you'd like, but you will need to bake the pot pie at a lower temp for a longer time. I would recommend 375°F for 35-40 minutes, but check the instructions on your pie dough package and watch for doneness.
Chicken Broth - You could use chicken broth in place of chicken stock.
Alternate Pan Options - 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. You could also divide the ingredients and bake it in ramekins for individual chicken pot pies.
Serving - This pot pie is served by cutting through the pastry and scooping the pie into a bowl. It won't cut like a double crust pie. It's a rustic version.
See my Double Crust Chicken Pot Pie recipe here.

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