When the chill of fall begins to settle in, there’s nothing quite like a cozy dish of Puff Pastry Chicken Pot Pie to warm your soul. This delightful recipe combines the rich flavors of tender rotisserie chicken, seasonal vegetables, and a creamy, savory gravy, all topped off with a golden, flaky puff pastry that’s simply irresistible. Not only is this dish a comforting classic, but it’s also incredibly simple to prepare, making it an ideal option for busy weeknights or a comforting family meal. With just one cast-iron skillet, you can serve a hearty dinner that both kids and adults will love, all while minimizing cleanup.
Embracing the essence of autumn cooking, this Puff Pastry Chicken Pot Pie is versatile and can easily be modified to include your favorite vegetables or herbs. The creamy filling provides a satisfying mouthfeel, while the puff pastry adds an airy crunch that complements the dish perfectly. What’s even better is that this recipe can be whipped up in under an hour, making it a quick and enjoyable meal for those nights when you don’t want to spend hours in the kitchen. Give it a try, and you’ll soon realize why this comfort food has become a staple in so many households.
Why You’ll Love This Puff Pastry Chicken Pot Pie
- Comforting Flavor: This dish embodies the cozy flavors of home, making it perfect for any family gathering.
- Simple Preparation: With rotisserie chicken and a few veggies, dinner can be on the table in no time.
- One-Pan Wonder: Using a cast-iron skillet means easy cooking and minimal cleanup.
- Versatile Options: You can customize the filling with various vegetables or spices according to your preferences.
- Perfect for Leftovers: This dish keeps well and tastes even better the next day!
Preparation Phase & Tools to Use
Before you dive into making your delicious Puff Pastry Chicken Pot Pie, it’s essential to prepare your kitchen space to streamline the cooking process. Start by gathering all of your ingredients and measuring them out, which saves time while you’re cooking in the heat of the moment. A large cast-iron skillet is the star of this dish, so ensure it’s clean and ready for use. This type of skillet provides excellent heat distribution, allowing the filling to cook evenly and the pastry on top to achieve that coveted golden brown color.
Having a cutting board and a sharp knife for chopping vegetables will also make your prep faster and safer. Measuring cups and spoons will help you accurately follow the recipe, and don’t forget a pastry brush for the egg wash! When everything is prepped and within reach, you’ll find your cooking experience much smoother.
Ingredients
- ¼ cup unsalted butter (½ stick)
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 6 cloves garlic, minced
- 1 tablespoon fresh thyme leaves or ½ teaspoon dried thyme
- ¼ cup all-purpose flour
- 2 ½ cups low sodium chicken broth
- ½ cup whole milk or heavy cream
- 3 cups shredded rotisserie chicken, skin removed
- 1 ¼ cups frozen peas, do not thaw
- Salt and pepper to taste
- 1 sheet frozen puff pastry, thawed
- 1 large egg, beaten + 1 tablespoon water (for egg wash)
- Thyme and parsley for garnishing
Instructions
Step 1: Preheat the Oven
Begin by preheating your oven to 400 degrees Fahrenheit. This ensures that when you’re ready to bake the pot pie, the oven will be at the perfect temperature to create that delicious golden crust.
Step 2: Sauté the Vegetables
In your large cast-iron skillet, melt the butter over medium heat. Add in the diced yellow onion, carrots, and celery, cooking until the onion becomes soft and translucent, which usually takes about 3-4 minutes. The aromatic blend of these vegetables sets a flavorful foundation for your dish. Afterward, stir in the minced garlic and thyme, cooking for another minute so the garlic becomes fragrant.
Step 3: Make the Gravy
Once your veggies are nicely softened, sprinkle the flour over them, stirring to coat. This step will help thicken your gravy. Cook the mixture for about a minute, which eliminates any raw flour taste that could detract from the flavor. Gradually pour in the low sodium chicken broth while stirring continuously to prevent lumps. Once smooth, mix in the milk or cream and bring the gravy to a gentle simmer. Keep cooking until the mixture just begins to thicken, about 3 minutes.
Step 4: Add Chicken and Peas
Turn off the heat and fold in the shredded rotisserie chicken as well as the frozen peas. Make sure to season with salt and pepper generously, tasting and adjusting the seasoning as needed. The addition of chicken brings a hearty protein source, while the peas add a pop of color and sweetness to the mix.
Step 5: Assemble the Pot Pie
On a lightly floured surface, carefully roll out your thawed puff pastry sheet. Cut it into 16-24 equal squares, depending on how you want to arrange them. Gently lay the squares over the chicken mixture, slightly overlapping them to create a beautiful mosaic effect. Use a pastry brush to apply the egg wash over the top—this will give your crust that irresistible golden sheen as it bakes.
Step 6: Bake to Perfection
Position your skillet onto a parchment paper-lined baking sheet to catch any drips, and then place it in the preheated oven. Bake for 25-30 minutes or until the puff pastry is a deep golden brown and incredibly crisp. Once done, let it rest for about 5-10 minutes before serving. This brief cooling period helps set the filling, making it easier to dish out without making a mess.
Variations
- Protein: Substitute rotisserie chicken with turkey, beef, or even a plant-based option like jackfruit or mushrooms for a vegetarian alternative.
- Vegetables: Add other vegetables such as corn, green beans, or bell peppers to enhance flavor and nutrition.
- Spices: Experiment with spices like smoked paprika, rosemary, or sage to give an additional flavor boost to the gravy.
Cooking Notes
- For a vegan option, replace butter with vegan margarine, chicken broth with vegetable broth, and use a plant-based pastry.
- Ensure the puff pastry is fully thawed and rolled out to prevent tearing during assembly.
- This dish can be made ahead of time—just assemble everything up to the baking step, cover, and chill. When ready, simply bake until golden.
Serving Suggestions
- Serve warm with a fresh garden salad on the side for a well-rounded meal.
- Pair with crusty bread or biscuits to mop up all that delicious gravy.
Tips
- Always taste your filling before baking; season it according to your preference to avoid blandness.
- To enhance the flavor, consider infusing your gravy with a splash of white wine or a squeeze of lemon juice.
- If the filling seems too thick after mixing everything, you can stir in a little more chicken broth or milk to reach the desired consistency.
Prep Time, Cook Time, Total Time
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
Nutritional Information
- Calories: 492 kcal per serving
- Protein: 24g
- Sodium: 870mg
FAQs
Can I make chicken pot pie ahead of time?
Absolutely! You can prepare the filling and assemble the pie ahead of time. Just cover it and refrigerate. When ready to bake, cook from chilled—just add a few extra minutes to the baking time.
Can I freeze this chicken pot pie?
Yes, you can freeze the assembled chicken pot pie. Wrap it tightly before freezing. To bake, allow it to thaw in the refrigerator overnight and then bake as directed.
What can I substitute for puff pastry?
If you don’t have puff pastry, you can use biscuits or pie crust, but keep in mind that the texture will be different than traditional puff pastry.
What sides go well with chicken pot pie?
Chicken pot pie pairs wonderfully with a crisp salad, roasted vegetables, or a side of mashed potatoes for an extra-homestyle touch.
Conclusion
This Puff Pastry Chicken Pot Pie is the ultimate comfort food that brings warmth and satisfaction to any dinner table. Combining tender chicken, fresh vegetables, and rich gravy beneath a delightful pastry crust creates a dish that not only fills your stomach but also your heart. The versatility of this recipe allows for personal touches and adaptations, making it a favorite among families. Whether you are hosting a dinner party or simply looking to warm up from the inside out, this pot pie is sure to please. Don’t forget to share your experience in the comments or let us know your favorite variations!
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Puff Pastry Chicken Pot Pie
- Total Time: 1 hour
- Yield: 4 servings 1x
Description
This Puff Pastry Chicken Pot Pie is the ultimate comfort food that brings warmth and satisfaction to any dinner table.
Ingredients
- ¼ cup unsalted butter (½ stick)
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 6 cloves garlic, minced
- 1 tablespoon fresh thyme leaves or ½ teaspoon dried thyme
- ¼ cup all-purpose flour
- 2 ½ cups low sodium chicken broth
- ½ cup whole milk or heavy cream
- 3 cups shredded rotisserie chicken, skin removed
- 1 ¼ cups frozen peas, do not thaw
- Salt and pepper to taste
- 1 sheet frozen puff pastry, thawed
- 1 large egg, beaten + 1 tablespoon water (for egg wash)
- Thyme and parsley for garnishing
Instructions
- Begin by preheating your oven to 400 degrees Fahrenheit.
- In your large cast-iron skillet, melt the butter over medium heat. Add in the diced yellow onion, carrots, and celery, cooking until the onion becomes soft and translucent, about 3-4 minutes. Stir in the minced garlic and thyme, cooking for another minute.
- Sprinkle the flour over the softened vegetables, stirring to coat. Gradually pour in the chicken broth while stirring continuously. Once smooth, mix in the milk or cream and bring to a gentle simmer until thickened, about 3 minutes.
- Turn off the heat and fold in the shredded chicken and frozen peas. Season with salt and pepper to taste.
- On a floured surface, roll out your thawed puff pastry and cut it into squares. Lay the squares over the chicken mixture, overlapping them slightly.
- Position your skillet on a baking sheet and bake for 25-30 minutes until the pastry is golden brown. Let it rest for 5-10 minutes before serving.
Notes
This dish keeps well and tastes even better the next day! Can be made ahead of time and refrigerated.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dinner
Nutrition
- Calories: 492 kcal
- Sodium: 870 mg
- Protein: 24 g