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Puff Pastry Chicken Pot Pie Recipe

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★★★★★

4.6 from 143 reviews

This Puff Pastry Chicken Pot Pie is a comforting and savory dish made with tender chicken thighs, a medley of vegetables, and a creamy gravy, all baked under a flaky puff pastry crust. Perfect for a hearty family meal, this recipe combines classic pot pie flavors with the crispiness of puff pastry for an elevated homemade favorite.

Ingredients

Scale

Stock & Oils

  • 2 cups chicken or vegetable stock
  • 2 tablespoons olive oil, divided

Protein

  • 1 lb boneless skinless chicken thighs

Vegetables

  • 2 medium carrots, diced
  • 2 celery ribs, chopped
  • 1 medium yellow onion, chopped
  • 1 cup fresh or frozen pearl onions, peeled
  • 1 cup mushrooms, quartered (4 oz)
  • ½ cup fresh or frozen corn
  • ½ cup fresh or frozen peas

Seasonings & Flavorings

  • 2 teaspoons kosher salt
  • 1 teaspoon freshly cracked black pepper
  • 1 tablespoon thyme, chopped
  • 1 teaspoon Dijon mustard

Dairy & Baking

  • 4 tablespoons butter
  • 4 tablespoons all-purpose flour
  • ¼ cup heavy cream plus 1 tablespoon, divided
  • 1 egg

Pastry

  • 1 sheet puff pastry

Instructions

  1. Heat stock: Warm the chicken or vegetable stock in a small saucepan over medium heat until hot. Turn off the heat and set aside for later use in the gravy.
  2. Cook chicken: In a large pot or Dutch oven, warm 1 tablespoon of olive oil over medium heat until shimmering. Add the chicken thighs and sear on one side until golden brown, about 5 minutes. Flip and cook another 5 minutes, or until the chicken reaches an internal temperature of 155°F (68°C). Remove the chicken, let it rest on a cutting board, then chop into bite-sized pieces.
  3. Preheat oven: Preheat your oven to 425°F (220°C) and position the rack in the middle.
  4. Cook filling: Lower the heat to medium-low, add the remaining olive oil if needed. Add the diced carrots, celery, yellow onion, pearl onions, and mushrooms to the pot. Cook gently until vegetables are tender and onions translucent. Season with salt, pepper, and thyme. Stir in butter until melted. Increase heat to medium and stir in flour to form a roux. Slowly whisk in the hot stock and Dijon mustard, stirring until thickened. Mix in the heavy cream, then add the chopped chicken, corn, and peas. Remove from heat once combined.
  5. Transfer filling: Spoon the mixture into a pie dish. Roll out the puff pastry sheet and cover the dish, trimming the edges to leave about a ½-inch overhang. Beat the egg with 1 tablespoon of heavy cream to make an egg wash. Brush over the puff pastry to achieve a golden finish.
  6. Prepare crust ventilation: Cut 4-5 slits in the top of the puff pastry to allow steam to escape during baking.
  7. Bake: Place the pie dish in the preheated oven and bake for 25-30 minutes or until the puff pastry is puffed and golden brown. Remove from the oven and allow to rest for a few minutes before serving, noting that the filling will be hot.

Notes

  • Use boneless skinless chicken thighs for juicier meat; chicken breasts can be substituted but may be less moist.
  • Frozen vegetables can be used if fresh are not available; just thaw before cooking.
  • Ensure the puff pastry is cold when rolling out to get maximum flakiness.
  • If the puff pastry edges brown too quickly, cover them with foil during baking.
  • Leftovers can be refrigerated for up to 3 days and reheated gently in the oven.

Keywords: chicken pot pie, puff pastry, comfort food, chicken recipe, homemade pot pie, creamy chicken pie, dinner recipe

Find it online: https://bakedbylisa.com/puff-pastry-chicken-pot-pie-recipe/