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Easy Cozy Chicken Pot Pie with Crispy Puff Pastry Lid

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A quick and easy chicken pot pie with a creamy, flavorful filling and a crispy puff pastry lid. Ready in about 45 minutes, this comforting dish is perfect for cozy nights and is a guaranteed crowd-pleaser.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1 cup whole milk
  • 2 cups cooked chicken, shredded or cubed
  • 1 cup frozen peas and carrots
  • 1/2 cup frozen corn kernels
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • Salt and black pepper to taste (start with 1/2 teaspoon salt and 1/4 teaspoon pepper)
  • 1/4 cup heavy cream (optional)
  • 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 a rack in the center of the oven. If using a baking dish instead of a skillet, place it on a baking sheet to catch any drips.
  2. In your oven-safe skillet or a large saucepan, melt the butter over medium heat. Add the diced onion and cook for 4-5 minutes, stirring occasionally, until the onion is soft and translucent.
  3. Toss in the minced garlic and cook for another 30 seconds, just until fragrant. Do not let it brown.
  4. Sprinkle the flour over the onion mixture and stir constantly for 1-2 minutes. The mixture will look thick and pasty.
  5. Gradually pour in the chicken broth while whisking constantly. Keep whisking until smooth, then add the milk in the same way. Bring the sauce to a gentle simmer; it will thicken after about 3-4 minutes and should coat the back of a spoon.
  6. Stir in the dried thyme, dried rosemary, salt, and pepper. If using heavy cream, add it now and stir to combine. Taste and adjust seasoning.
  7. Fold in the cooked chicken, frozen peas and carrots, and frozen corn. Stir until well combined and heated through, about 2-3 minutes. The filling should be thick and bubbly.
  8. On a lightly floured surface, gently unfold the thawed puff pastry sheet. If it cracks, press it back together. Using your dish as a guide, cut the pastry so it is about 1 inch larger than the dish on all sides.
  9. If you cooked the filling in a skillet, remove it from the heat. Carefully lay the puff pastry over the top of the filling, letting the edges hang over the sides. If using a baking dish, transfer the filling to the dish first, then top with the pastry.
  10. Brush the beaten egg evenly over the entire surface of the pastry. Sprinkle with flaky sea salt if using.
  11. Use a sharp paring knife to cut 3-4 small slits in the top of the pastry to let steam escape.
  12. Place the dish on a baking sheet and bake for 20-25 minutes, until the puff pastry is puffed up, deeply golden, and flaky, and the filling is bubbling through the steam vents.
  13. Let the pot pie rest for 5-10 minutes before serving to allow the filling to set.
  14. Scoop out generous portions, making sure each serving gets a piece of the crispy puff pastry lid.

Notes

Don’t rush the roux; cook for a full 2 minutes to eliminate raw flour taste. Keep puff pastry cold for best flakiness. Let the pie rest after baking to allow the filling to set. For a vegetarian version, skip the chicken and double the vegetables, using vegetable broth. For a dairy-free version, use plant-based butter and unsweetened oat milk.

Nutrition

Keywords: chicken pot pie, puff pastry, easy dinner, comfort food, cozy meal, one-dish meal

Find it online: https://coracooks.com/easy-cozy-chicken-pot-pie-with-crispy-puff-pastry-lid/