Chicken pot pie with puff pastry is a simple and easy-to-make version of the classic comfort food. With creamy chicken and vegetables filling topped with a flaky puff pastry sheet is baked until golden.
With no bottom crust, this chicken pot pie is easily made with rotisserie chicken and frozen puff pastry in individual pots or made as one big pie!
First, start by making creamy chicken and vegetable filling. Note: I have used rotisserie chicken diced into cubes in this recipe. You can also use leftover cooked chicken. If you want to make it from scratch, poach chicken in stock and milk or bake it in the oven. You’ll need 3 to 4 cups of chicken diced into cubes.
Heat olive oil and butter in a large pan. Saute onion and celery for a minute or two until the onions are softened. Add garlic and carrot. Cook for 3-5 minutes or until carrots is just cooked.
Add the flour. Cook stirring constantly for about 2 minutes until flour begins to brown.
Add broth and stir well. Bring it to a boil. Note: if the sauce turns too thick adjust by adding a splash of extra broth to thin down the sauce.
Add diced chicken and frozen peas. Stir and let the chicken simmer in the broth for 1-2 minutes.
Turn heat to low and add heavy cream, salt, white pepper, thyme, and rosemary. Stir well and remove the pan from heat and set aside.
The sauce will thicken as it cools down. Note: if the sauce turns too thick adjust by adding a splash of extra broth to thin down the sauce.
Arrange oven-proof pots (small individual pots or one bog pot) on a baking tray lined with aluminum foil. Spoon the filling into oven-proof individual pots or a single big pot until it’s ¾ full. Depending on the size of the pots, several pots required will vary from 4 to 6. Let it cool.
Thaw puff pastry (remove it from the freezer and leave it on the counter for 30 to 45 minutes). If puff pastry needs to be rolled, dust clean counter with plain flour and roll puff pastry into â…› inch thick.
Note: I used pre-rolled and cut puff pastry square sheets, so skipped rolling.
Use the bowl or ramekin which is used as a pot as a guide to cut rounds from puff pastry leaving an extra 1 inch wider than the pots.
Beat 1 egg with 2 teaspoons of water. Brush the edges of the pot with egg wash. Top with puss pastry, folding down the edges so they adhere to the pot.
Brush the top and sides of the puff pastry with egg wash. Using a sharp knife, make a ½-inch slit in the middle of the pie.
Bake in preheated oven at 425F for 20-25 minutes or until the pastry is golden brown.
Remove the chicken pot pie with puff pastry from the oven and let it cool for 10 minutes. Use a wide spatula or use oven mittens to transfer the hot pot from the baking tray to the serving plate.
Serve immediately!
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Notes
Nutritional Info – Please keep in mind that the nutritional information provided is only a rough estimate and can vary greatly based on the products used.