Chicken Pot Pie with Flaky Puff Pastry (Printable)

Tender chicken and vegetables in a creamy sauce, crowned with golden, buttery puff pastry.

# What You’ll Need:

→ For the Filling

01 - 2 cups cooked chicken breast, diced
02 - 1 cup carrots, diced
03 - 1 cup frozen peas
04 - 1/2 cup celery, diced
05 - 1 small onion, finely chopped
06 - 3 tablespoons unsalted butter
07 - 1/4 cup all-purpose flour
08 - 2 cups chicken broth
09 - 1 cup whole milk
10 - 1/2 teaspoon dried thyme
11 - 1/2 teaspoon dried parsley
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper

→ For the Topping

14 - 1 sheet puff pastry, thawed
15 - 1 egg, beaten for egg wash

# Steps:

01 - Preheat oven to 400°F.
02 - In a large skillet over medium heat, melt the butter. Add onion, carrot, and celery. Sauté for 5 minutes until softened.
03 - Sprinkle in the flour and stir constantly for 2 minutes to form a roux.
04 - Gradually whisk in the chicken broth and milk. Bring to a simmer, stirring until thickened, approximately 4 to 5 minutes.
05 - Add cooked chicken, peas, thyme, parsley, salt, and pepper. Stir and cook for 2 minutes. Remove from heat.
06 - Spoon the filling into a 9-inch pie dish or divide among 4 individual ramekins.
07 - Roll out the puff pastry sheet to fit over the dish. Drape pastry over the filling, trimming any excess. Press edges to seal.
08 - Cut a few small slits in the pastry to allow steam to escape. Brush with beaten egg.
09 - Bake for 25 to 30 minutes, or until the pastry is golden brown and crisp.
10 - Let stand 5 minutes before serving.

# Expert Advice:

01 -
  • The contrast between the crisp, buttery puff pastry and the velvety filling creates this magical moment when your spoon first breaks through the top layer.
  • You can easily customize the vegetable mix based on what you have on hand while the technique stays exactly the same.
02 -
  • The filling should cool for at least 10 minutes before you top it with pastry, otherwise the heat will melt the butter layers in the pastry before they can puff properly.
  • Position your oven rack in the center or slightly above to get that perfect golden top without burning, as puff pastry browns quickly in the last few minutes of baking.
03 -
  • For the flakiest possible pastry, chill your assembled pot pie in the refrigerator for 15 minutes before baking to firm up the butter in the pastry layers.
  • A splash of white wine or a tablespoon of Dijon mustard added to the sauce brings a subtle complexity that elevates this humble comfort food to dinner party status.

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