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Perfect Flaky Puff Pastry Chicken Pot Pie

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This quick flaky puff pastry chicken pot pie comes together in under an hour using store-bought puff pastry and simple pantry ingredients. It delivers a creamy, savory filling topped with golden, buttery layers of puff pastry for the ultimate comfort food.

Ingredients

Scale
  • 1 package (17.3 ounces) frozen puff pastry, thawed
  • 3 cups cooked chicken, shredded or diced
  • 4 tablespoons unsalted butter
  • 1/3 cup all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1 cup whole milk
  • 2 cups frozen mixed vegetables (peas, carrots, corn)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 large egg, beaten with 1 tablespoon water (for egg wash)

Instructions

  1. Preheat your oven to 400°F (200°C). Place a rack in the center position.
  2. Unfold the thawed puff pastry sheets on a lightly floured surface. Roll each sheet out slightly to about 1/8 inch thickness, large enough to overlap your baking dish by about an inch on all sides. Place the pastry on a baking sheet and refrigerate while you make the filling.
  3. In a large skillet or Dutch oven, melt the butter over medium heat. Add the diced onion and cook for 3-4 minutes until softened and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
  4. Sprinkle the flour over the butter and onion mixture. Whisk constantly for 1-2 minutes until the flour turns a light golden color.
  5. Slowly pour in the chicken broth while whisking continuously. Then add the milk, still whisking. Keep whisking until the mixture comes to a simmer and thickens, about 3-4 minutes.
  6. Stir in the dried thyme, salt, and black pepper. Taste and adjust seasoning.
  7. Stir in the shredded cooked chicken and frozen mixed vegetables. Let everything simmer together for 2-3 minutes until the vegetables are heated through.
  8. Pour the chicken and vegetable mixture into a 9×13 inch baking dish. Spread into an even layer.
  9. Remove the chilled puff pastry from the refrigerator. Carefully lay it over the filling, letting the edges hang over the sides of the dish. Do not stretch the pastry.
  10. Press the edges of the pastry against the rim of the baking dish to seal. Cut 3-4 slits in the top of the pastry with a sharp knife to allow steam to escape.
  11. Brush the entire pastry surface with the beaten egg wash.
  12. Place the dish on a baking sheet to catch any drips. Bake for 20-25 minutes until the pastry is puffed up and deep golden brown, and the filling is bubbling up through the vents. Let it rest for 5 minutes before serving.

Notes

Keep puff pastry cold until the last moment for maximum flakiness. If the pastry becomes sticky, refrigerate for 10 minutes. For a better seal, brush the edges of the baking dish with water before laying the pastry. Thaw puff pastry in the refrigerator overnight for best results.

Nutrition

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

Find it online: https://coracooks.com/perfect-flaky-puff-pastry-chicken-pot-pie/