Chicken Pot Pie With Puff Pastry -

Name: Chicken Pot Pie With Puff Pastry
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Ingredients: 3-3.5 cups shredded chicken breast; 4 slices diced bacon; 1 1/2 cups sliced carrots; 1 1/2 cups sliced celery; 1 large yellow onion (diced); 1 shallot (diced finely); 8-10 cloves garlic (minced finely); 1/2 scant cup all-purpose flour; 2 1/4 cups chicken broth or stock; 1 cup milk; 1 1/2 cups frozen peas; 1 package frozen puff pastry (thawed and cut into 2.5-3 inch squares)

I’ve kept this Chicken Pot Pie with Puff Pastry recipe a secret for years, almost selfishly hoarding its deliciousness. But with it going viral, I realized I couldn’t keep this comforting masterpiece to myself any longer!

This isn’t your average pot pie. Forget the fuss of homemade crust—we’re embracing the magic of store-bought puff pastry.

It’s a game-changer, yielding a flaky, golden top that’s simply irresistible. And the filling? Oh, the filling! It’s a symphony of flavors, with tender chicken simmered in a creamy sauce alongside a medley of carrots, celery, onion, and peas.

I love how versatile this recipe is. Whether you’re craving a cozy weeknight dinner or a special occasion treat, this pot pie delivers. Bake it in a large dish for a family feast, or portion of it into individual ramekins for an elegant presentation. The possibilities are endless!

This recipe is a true testament to the power of simplicity. You can use leftover rotisserie chicken or even cooked chicken breasts to save time. And if you’re feeling adventurous, add some bacon or your favorite herbs to elevate the flavors.

But let’s talk about that puff pastry. It’s the star of the show! The buttery layers puff up beautifully in the oven, creating a heavenly contrast to the creamy filling. Each bite is a symphony of textures and flavors.

So, gather your ingredients and get ready to experience the magic of this easy-to-make, incredibly delicious Chicken Pot Pie with Puff Pastry.

Ingredients

Chicken Breast

This recipe calls for shredded chicken breast, the leanest part of chicken. You can shred leftover chicken or poach chicken breasts specifically for this recipe.

Here’s a tip: Poach extra chicken breasts for quick and easy chicken salad sandwiches throughout the week!

Bacon

Bacon adds a salty and savory depth of flavor to this pot pie. I can never resist adding bacon to anything, and trust me, it makes a world of difference in this recipe!

Vegetables

The diced vegetables add pops of color, flavor, and nutrients to the pie. While dicing the onion, I always tear up a bit – but here’s a handy trick: Chill the onion in the refrigerator for 30 minutes before dicing to minimize the tear-inducing enzymes!

Garlic

Fresh garlic adds a pungent and aromatic flavor to the pot pie. You can adjust the amount of garlic to your preference – but I always go for the full 10 cloves because roasted garlic is heavenly!

Flour

All-purpose flour is used to create a roux, which thickens the sauce in the pot pie. A roux is simply equal parts fat (butter in this case) and flour cooked together.

Chicken Broth or Stock

Chicken broth or stock adds flavor and moisture to the pot pie filling. You can use store-bought broth or stock, or make your own for an extra layer of flavor.

Milk

Milk adds creaminess and richness to the pot pie filling. You can use whole milk, low-fat milk, or even non-dairy milk for a lighter option.

Frozen Peas

Frozen peas add a pop of sweetness and color to the pot pie. They also add a bit of fun texture contrast! Did you know that peas are a member of the legume family, related to lentils and beans?

Puff Pastry

The puff pastry is used to create the golden brown, flaky crust on top of the pot pie. Puff pastry is a pre-made dough that’s easy to use and yields impressive results. Here’s a fun fact: The flakiness of puff pastry is due to alternating layers of dough and butter.

As the pastry bakes, the steam from the butter creates those delightful flaky layers!

How To Make Chicken Pot Pie With Puff Pastry?

We begin by crisping up the bacon. The key here is to cook it over medium heat to render out the fat without burning it. Trust me, crispy bacon bits are the foundation of flavor in this recipe! Once the bacon is golden, we’ll add the vegetables and sauté them until softened.

Do not rush this step to let the soft, translucent veggies meld beautifully with the other flavors in the pot pie.

Now comes the magic of the roux. We’ll whisk together flour and butter to create a paste, then slowly whisk in chicken broth.

This roux is what thickens the sauce and gives the pot pie its creamy texture. Whisking constantly over medium heat ensures a smooth and lump-free roux.

Once the broth is incorporated, we’ll add milk for extra richness and simmer the mixture until it thickens slightly.

With the flavorful base ready, we’ll fold in the cooked chicken and frozen peas. Here’s a lesson I learned the hard way: thaw the puff pastry according to the package instructions.

If it’s too cold, it will be difficult to work with. We’ll spoon the filling into a baking dish and top it with squares of puff pastry, gently pressing down on the edges to seal.

The final step is to bake the pot pie until the puff pastry is golden brown and flaky. This is where the reward for all our efforts comes in—the intoxicating aroma of baking puff pastry will fill your kitchen!

To achieve that beautiful golden color, I like to brush the top of the pastry with a bit of milk before baking. But that’s just a little tip for an extra-special presentation.

Once the pot pie is out of the oven and cooled slightly, it’s time to enjoy the fruits of your labor! Serve it warm with a side salad for a complete and comforting meal.

Substitutes

This recipe offers a great deal of flexibility. You can easily customize it to suit your preferences and what you have available in your pantry.

Vegetable Variations

For a delightful seasonal touch, diced butternut squash can be a wonderful addition during the fall months. Alternatively, you can always stick with the classic combination of carrots, celery, and potatoes for a tried-and-true flavor.

Herb Alternatives

While thyme is a classic choice, rosemary or sage can offer unique and interesting flavor profiles. For a touch of freshness, consider stirring in some chopped parsley just before adding the puff pastry topping.

Protein Swaps

If you don’t have chicken on hand, turkey is an excellent substitute, especially if you’re looking to use up any leftover turkey from a holiday meal.

Tips & Treats

Tip # 1 – Roux Ready

Make the roux ahead of time and store it in an airtight container in the freezer. When you’re ready to cook the pot pie, simply thaw the roux and whisk it into the broth. This is a huge time-saver, especially on busy weeknights.

Tip # 2 – Chicken Prep

If you’re using cooked chicken, shred it ahead of time and store it in the refrigerator. This will save you time when you’re ready to assemble the pot pie. You can even poach extra chicken breasts and shred them in advance for other meals throughout the week.

Tip # 3 – “Flavor Bomb” Jars

Create small jars of herbs (like thyme, rosemary, or sage) and a mix of dried onions and garlic. These “flavor bombs” can be easily added to the pot pie for an extra burst of flavor. You can even make a batch of these jars ahead of time and store them in your pantry.

FAQs

Can I freeze the filling?

Yes! You can freeze the cooked filling in an airtight container for up to 3 months. Thaw it overnight in the refrigerator before reheating and assembling the pot pie.

Can I bake and freeze the pot pie?

Yes, you can bake the pot pie and then freeze it for a quick and easy meal later. Let the pot pie cool completely before wrapping it tightly in plastic wrap and then in aluminum foil. Reheat the frozen pot pie in a preheated oven at 350°F until warmed through.

Any tips for avoiding a soggy bottom crust?

While this recipe doesn’t have a bottom crust, if you decide to add one, blind bake it before adding the filling. This will help prevent a soggy bottom.