Puff Pastry Chicken Pot Pie

5 from 3 votes

Puff Pastry Chicken Pot Pie is a rich and hearty one-pot meal to share. It features a creamy chicken and vegetable filling tucked under a golden flaky puff pastry crust. Make it for a cozy weeknight or holiday dinner!

Prep Time15

Cook Time45

Total Time1

Course: Dinner, Main Course

Cuisine: American

Servings:

Calories: 514kcal

Author: Kathleen Higashiyama

Equipment

Ingredients

2 cups chicken or vegetable stock
2 tablespoon olive oil separated
1 lb boneless skinless chicken thighs
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)
2 teaspoon kosher salt
1 teaspoon freshly cracked black pepper
4 tablespoon butter
4 tablespoon flour
1 tablespoon thyme chopped
¼ cup heavy cream plus 1 tbsp, divided
½ cup fresh or frozen corn
½ cup fresh or frozen peas
1 teaspoon dijon mustard or more to taste
1 egg
1 sheet puff pastry

Instructions

Heat stock - In a small saucepan, warm chicken stock until hot. Turn off heat and set aside.
2 cups chicken or vegetable stock
Cook chicken - In a large pot or dutch oven, warm olive oil over medium heat. Once the pot is hot and the oil shimmers, add the chicken. Sear chicken on one side until golden, about 5 minutes. Turn the chicken over and cook for an additional 5 minutes or until the chicken is thoroughly cooked and the internal temperature is 155°F (68°C). Transfer the chicken to a cutting board and allow it to rest, then chop into bite sized pieces and set aside.
2 tablespoon olive oil, 1 lb boneless skinless chicken thighs
Heat oven - Preheat the oven to 425°F with the rack positioned in the middle.
Cook filling - Lower the heat to medium-low and add a little more olive oil to the pot if necessary. Add carrots, celery, chopped onion, pearl onions, and mushrooms and cook slowly until the vegetables are tender and the onions are translucent. Once the mixture is softened, season with kosher salt, pepper, and thyme, and stir in butter. Once the butter is melted, turn up the heat to medium and stir in the flour to make the roux. Add the broth and dijon mustard and stir until the mixture is thickened. Stir in heavy cream and continue to cook the mixture. Finally, stir in the chicken, corn, and peas and remove from the heat.
2 medium carrots, 2 celery ribs, 1 medium yellow onion, 1 cup fresh or frozen pearl onions, 1 cup mushrooms, 2 teaspoon kosher salt, 4 tablespoon butter, 4 tablespoon flour, 1 tablespoon thyme, ¼ cup heavy cream, ½ cup fresh or frozen corn, ½ cup fresh or frozen peas, 1 teaspoon dijon mustard, 1 teaspoon freshly cracked black pepper
Transfer - Transfer the filling to a pie dish. Roll out the puff pastry sheet and cover the pie dish. Trim or shape the puff pastry edges to make a circle and leave a ½-inch overhang of the rim of the dish. Make the egg wash by beating 1 egg with 1 tablespoon of heavy cream. Brush the puff pastry so it’s lightly coated. Cut 4-5 slits in the top of the crust to release steam.
1 egg, 1 sheet puff pastry, ¼ cup heavy cream
Bake - Bake for 25-30 minutes or until the puff pastry is golden brown. Remove from the oven and serve. Wait a few minutes before serving and be careful because the filling will be very hot.

Video

Notes

Storage

Refrigerate the pot pie in an air-tight container or cover it in foil for up to 3 days. In order to reheat, let the pie pan temper then separate the crust from the pie pan. Then heat up the filling alone for about 15 minutes and re-add the crust in the last 5 minutes of heating the filling. Heat at 300°F.

Top Tips

Make sure all of the veggies are cut into bite-sized pieces, including the onions, carrots, celery, and chicken.
Vegetables can range in size. When you make the mirepoix or soffritto, make sure the mixture is roughly 1 part carrot, 1 part celery, and 2 parts onion.
Be sure to make slits so the filling will stay inside the pie and the crust won't get soggy.
Make mini pot pies instead of one big shareable pie. Simply divide the filling into ramekins, cut circles in the puff pastry to match the ramekins, and follow the "Transfer" and "Bake" steps of the recipe card instructions.

Nutrition