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Easy Chicken Pot Pie With Buttery Puff Pastry

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This easy chicken pot pie features a creamy, chunky filling with tender chicken and vegetables, topped with crispy, golden puff pastry. It’s a comforting weeknight dinner that comes together in about 45 minutes.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 medium carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about 1/2 cup)
  • 3 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 1 1/2 cups chicken broth (low-sodium)
  • 1 cup heavy cream
  • 1/2 cup whole milk
  • 3 cups cooked chicken, shredded or diced
  • 1 cup frozen peas
  • 1 cup frozen corn kernels
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • Salt and black pepper to taste
  • 1 sheet frozen puff pastry, thawed
  • 1 large egg, beaten
  • Flaky sea salt for sprinkling (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Position the rack in the center of the oven.
  2. Melt the butter in a large oven-safe skillet over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, until softened, about 6 to 8 minutes.
  3. Add the minced garlic and cook for 30 seconds until fragrant.
  4. Sprinkle the flour over the vegetables. Stir to coat, then cook for 2 minutes, stirring constantly, until the mixture smells nutty.
  5. Slowly pour in the chicken broth while whisking constantly. Whisk until smooth and thickened, about 2 minutes. Add the heavy cream and milk, whisking until fully incorporated.
  6. Stir in the cooked chicken, frozen peas, frozen corn, dried thyme, and dried rosemary. Season with salt and pepper. Let the filling simmer gently for 3 to 4 minutes. Remove from heat and let cool for 5 minutes.
  7. On a lightly floured surface, unfold the thawed puff pastry sheet. Roll it out slightly to about 1/8-inch thickness. Cut the pastry to fit your skillet or baking dish, leaving about 1/2 inch of overhang.
  8. Drape the puff pastry over the cooled filling. Tuck the overhang under itself and crimp the edges with a fork. Cut 3 to 4 small slits in the top of the pastry.
  9. Brush the top of the pastry with the beaten egg wash. Sprinkle with flaky sea salt if using.
  10. Bake for 25 to 30 minutes, until the puff pastry is deeply golden brown and puffed, and the filling is bubbling. If the edges brown too quickly, tent with foil after 20 minutes.
  11. Let the pot pie rest for 10 minutes before serving.

Notes

Let the filling cool for 5 minutes before adding the pastry to prevent sogginess. For a dairy-free version, use olive oil instead of butter, and substitute heavy cream and milk with full-fat coconut milk or unsweetened oat milk. For a gluten-free version, use a gluten-free all-purpose flour blend and a gluten-free biscuit topping.

Nutrition

Keywords: chicken pot pie, easy chicken pot pie, puff pastry chicken pot pie, comfort food, weeknight dinner

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