Easy Chicken Pot Pie with Puff Pastry
Cooked chicken, carrots, celery, and peas in a homemade creamy sauce, topped with golden puff pastry. A family dinner with no bottom crust and practical make-ahead options.
Equipment
- Large skillet
- Shallow 2-quart baking dish
- Rimmed baking sheet
- Cutting board
- Knife
- Wooden Spoon
- Rolling Pin
- Pastry Brush
- Food thermometer
Ingredients
- 3 tablespoons unsalted butter
- 1 medium yellow onion diced
- 2 medium carrots cut into ¼-inch pieces
- 2 celery stalks diced
- 2 garlic cloves minced
- ½ teaspoon dried thyme
- ¼ cup all-purpose flour
- 1½ cups low-sodium chicken broth
- 1 cup whole milk
- 3 cups fully cooked chicken shredded or diced
- 1 cup frozen peas
- ½ teaspoon fine salt plus more to taste
- ¼ teaspoon freshly ground black pepper
- 1 sheet puff pastry about 8–10 ounces, thawed but cold and large enough to cover the dish
- 1 large egg beaten
- All-purpose flour for lightly dusting the work surface
Instructions
- Heat the oven to 400°F (200°C). Lightly grease a shallow 2-quart baking dish, approximately 8 by 11 inches. Keep the thawed puff pastry refrigerated.
- Melt the butter in a large skillet over medium heat. Add the onion, carrots, and celery. Cook for 8–10 minutes, stirring occasionally, until softened.
- Add the garlic and thyme and stir for 30 seconds. Sprinkle the flour over the vegetables and stir for 1 minute.
- Gradually stir in the chicken broth, followed by the milk. Simmer gently for 4–6 minutes, stirring frequently, until the sauce coats a spoon.
- Stir in the fully cooked chicken, frozen peas, salt, and pepper. Heat for another 2 minutes. Taste and adjust seasoning. If the filling is soupy, simmer a little longer.
- Transfer the filling to the baking dish. Let cool for about 10 minutes, until it stops actively steaming.
- On a lightly floured surface, gently roll the cold puff pastry to fit the dish with a small overhang. Lay it over the filling without stretching. Trim excessive overhang and lightly press the edges against the rim.
- Cut three small steam vents in the center. Brush the surface with beaten egg.
- Place the dish on a rimmed baking sheet. Bake for 25–30 minutes, until the pastry is puffed and golden and the center of the filling reaches 165°F (74°C). If the pastry browns too quickly, loosely cover with foil and continue baking.
- Let stand for 5 minutes before serving.
Notes
Chicken: This recipe requires fully cooked chicken. Rotisserie chicken or cooked turkey works.
Pastry: Sheet sizes vary. Choose enough to cover the dish without stretching, and follow the package’s thawing instructions.
Timing: Times assume thawed pastry and cooked chicken. Allow an additional 5 minutes standing before serving.
Make ahead: Refrigerate the filling separately from the pastry for up to one day. Reheat the filling before assembly, then let it stop actively steaming before topping.
Storage: Refrigerate leftovers promptly and use within 3–4 days, counting previous refrigerated storage time of the cooked chicken. Reheat to 165°F (74°C).
Allergens: Contains wheat, milk, and egg. Check the pastry and broth labels.