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Crispy Flaky Chicken Pot Pie Recipe Easy Homemade Puff Pastry Crust

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A quick and easy chicken pot pie with a buttery, flaky puff pastry crust and creamy chicken and vegetable filling. Perfect for cozy dinners and busy weeknights.

Ingredients

Scale
  • 2 cups cooked chicken, shredded or diced (rotisserie chicken recommended)
  • 1 cup carrots, diced
  • 1 cup frozen peas
  • 1/2 cup celery, diced
  • 1 small onion, finely chopped
  • 4 tablespoons unsalted butter
  • 1/3 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup whole milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme (or 1 teaspoon fresh, chopped)
  • 1/4 teaspoon garlic powder (optional)
  • 1 sheet frozen puff pastry, thawed
  • 1 egg beaten with 1 tablespoon water (egg wash)

Instructions

  1. In a medium saucepan, melt 4 tablespoons of unsalted butter over medium heat. Add chopped onion, carrots, and celery. Cook, stirring occasionally, until onions are translucent and vegetables begin to soften, about 5-7 minutes.
  2. Sprinkle 1/3 cup all-purpose flour over the veggies and stir constantly for 1-2 minutes to cook out the raw flour taste and thicken the filling.
  3. Slowly whisk in 2 cups chicken broth and 1 cup whole milk, stirring until the mixture thickens and bubbles gently, about 5 minutes. Add more broth or milk if too thick.
  4. Stir in 2 cups shredded cooked chicken and 1 cup frozen peas. Season with 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon dried thyme, and optional 1/4 teaspoon garlic powder. Cook for another 2-3 minutes until heated through and creamy.
  5. Preheat oven to 400°F (200°C). On a floured surface, lightly roll out thawed puff pastry sheet to fit a 9-inch pie dish with slight overhang.
  6. Pour chicken filling into the pie dish. Lay puff pastry over the top, tucking edges inside the dish. Trim excess pastry and crimp edges with a fork or knife.
  7. Brush puff pastry with beaten egg wash. Cut 3-4 small slits in the top crust to allow steam to escape.
  8. Place pie on a baking sheet and bake for 25-30 minutes until crust is puffed and golden brown and filling bubbles at edges.
  9. Let pie rest for 10 minutes before slicing to allow filling to set.

Notes

Keep puff pastry cold until ready to use to prevent stickiness. Stir roux continuously to avoid lumps. If crust browns too quickly, tent with foil halfway through baking. If filling is too thin, simmer longer before assembling. Use rotisserie chicken for convenience. Can substitute veggies seasonally or for dietary preferences.

Nutrition

Keywords: chicken pot pie, puff pastry, comfort food, easy dinner, flaky crust, creamy filling, quick pot pie

Find it online: https://fuzzyforker.com/crispy-flaky-chicken-pot-pie-recipe-easy-homemade-puff-pastry-crust/