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Cozy Chicken Pot Pie with Buttery Puff Pastry Top

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A comforting chicken pot pie with a flaky, buttery puff pastry top, born from a happy accident on a power-out Tuesday. This recipe features a creamy, herb-infused filling with tender chicken and vegetables, all topped with golden, crispy puff pastry.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 2 cups chicken broth (low-sodium recommended)
  • 1 cup whole milk or heavy cream
  • 2 cups cooked chicken, shredded or diced
  • 1 cup frozen peas (no need to thaw)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • Salt and black pepper to taste
  • 1 tablespoon fresh parsley, chopped (optional, for garnish)
  • 1 sheet frozen puff pastry, thawed
  • 1 large egg, beaten (for egg wash)
  • Flaky sea salt, for sprinkling (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Place a rack in the middle position. If using a baking sheet under your skillet, put it on the rack now so it heats up too.
  2. In a large oven-safe skillet or Dutch oven, melt the butter over medium heat. Add the diced onion, carrots, and celery. Cook for about 5 to 7 minutes, stirring occasionally, until the vegetables start to soften and the onion becomes translucent.
  3. Stir in the minced garlic and cook for another 30 seconds until fragrant.
  4. Sprinkle the flour over the cooked vegetables and stir constantly for about 1 minute to cook out the raw flour taste.
  5. Gradually pour in the chicken broth while stirring continuously. Then add the milk or cream the same way. Keep stirring until the mixture is smooth and starts to thicken, about 2 to 3 minutes.
  6. Stir in the dried thyme, dried rosemary, and a generous pinch of salt and black pepper. Let the mixture simmer gently for about 2 minutes so the flavors meld together.
  7. Fold in the cooked chicken and frozen peas. Stir until everything is well combined and heated through, about 2 minutes. Taste and adjust seasoning if needed.
  8. Lightly flour your work surface and roll out the thawed puff pastry sheet slightly to about 1/4 inch thick. Cut it into a circle or square that’s about 1 inch larger than your skillet or baking dish.
  9. Remove the skillet from the heat. Carefully lay the puff pastry over the filling, letting the edges hang over the sides.
  10. Brush the beaten egg all over the puff pastry surface. Sprinkle a little flaky sea salt on top if using.
  11. Place the skillet in the preheated oven and bake for 20 to 25 minutes, until the puff pastry is puffed up and deeply golden brown and the filling is bubbling around the edges.
  12. Let the pot pie rest for about 5 minutes before serving to allow the filling to set.

Notes

For best results, keep puff pastry cold until ready to use. Let the filling cool slightly before adding the pastry to prevent sogginess. Use a baking sheet under the skillet to catch any drips. Leftovers keep in the refrigerator for up to 3 days; reheat in a 350°F oven for 10-15 minutes.

Nutrition

Keywords: chicken pot pie, puff pastry, comfort food, easy dinner, fall recipe, winter recipe

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