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Crispy Chicken Pot Pie Recipe with Flaky Puff Pastry

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A quick and comforting chicken pot pie topped with golden, flaky puff pastry and a creamy chicken and vegetable filling. Perfect for busy weeknights or cozy dinners.

Ingredients

Scale
  • 3 cups cooked chicken, shredded or chopped (leftover roasted or rotisserie chicken preferred)
  • 1 cup frozen peas and carrots mixed (or substitute with fresh or other mixed veggies like corn or green beans)
  • 4 tablespoons unsalted butter
  • 1/3 cup all-purpose flour (can substitute with gluten-free flour)
  • 1 1/2 cups chicken broth (preferably low sodium)
  • 1 cup whole milk or half-and-half (dairy-free milk optional)
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
  • Salt and pepper to taste
  • 1 package puff pastry sheets (usually two sheets; use one for topping)
  • 1 egg beaten with 1 tablespoon water (egg wash)

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Melt butter in a medium saucepan over medium heat. Add diced onion and sauté for about 3 minutes until translucent.
  3. Add minced garlic and cook for 30 seconds, careful not to burn.
  4. Whisk in flour and stir constantly for about 2 minutes until light golden and nutty smelling.
  5. Slowly pour in chicken broth while whisking continuously to avoid lumps.
  6. Add milk or half-and-half and stir until sauce thickens, about 5 minutes.
  7. Season sauce with thyme, salt, and pepper to taste.
  8. Stir in cooked chicken and frozen peas and carrots; cook for 2-3 minutes until heated through.
  9. Transfer filling to an oven-safe baking dish and spread evenly; let cool slightly.
  10. Roll out one sheet of thawed puff pastry to cover the dish; trim excess edges.
  11. Place pastry over filling and cut a few small slits in the top to allow steam to escape.
  12. Brush pastry with egg wash for a golden sheen.
  13. Place baking dish on a baking sheet and bake for 25-30 minutes until pastry is puffed and golden and filling is bubbling.
  14. Let pot pie rest for 5-10 minutes before serving.

Notes

Thaw puff pastry properly before use to avoid tearing and uneven baking. Cover edges with foil halfway through baking if they brown too quickly. Let pot pie rest before slicing to allow filling to set. Can prepare filling a day ahead or freeze assembled pot pie for up to 2 months.

Nutrition

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

Find it online: https://pokirecipes.com/crispy-chicken-pot-pie-recipe-with-flaky-puff-pastry-easy-homemade-guide/