Puff Pastry Chicken Pot Pie

Serving spoon in a cast iron pan full of chicken pot pie with puff pastry.

5 from 11 votes

This old-fashioned chicken pot pie with puff pastry has a flaky, golden brown crust and a creamy chicken and vegetable filling.

Course Dinner

Cuisine American

Keyword chicken pie with puff pastry, chicken pot pie and puff pastry, chicken pot pie with puff pastry, puff pastry chicken pot pie, puff pastry pot pie

Prep Time 30

Cook Time 35

Resting Time 15

Total Time 1 20

Servings people

Calories 511kcal

Author Blair Lonergan

Ingredients

For the Filling

⅓ cup salted butter
⅓ cup finely-diced onion
⅓ cup finely-diced celery
½ teaspoon minced fresh garlic (about 1 small clove)
⅓ cup all-purpose flour
1 ½ cups chicken broth
⅔ cup whole milk, at room temperature
½ teaspoon kosher salt, plus more to taste
¼ teaspoon black pepper
¼ teaspoon dried thyme (or about 1 teaspoon fresh thyme leaves)
3 cups shredded cooked chicken (such as the meat from a store-bought rotisserie chicken)
1 ½ cups frozen peas and carrots, thawed
1 cup frozen corn kernels, thawed

For the Crust

½ of a (17.3 ounce) package frozen puff pastry, thawed according to package directions
1 large egg
2 teaspoons water
¼ teaspoon kosher salt
Pinch of ground black pepper

Instructions

Make the Filling

Preheat the oven to 375°F. In a 10-inch cast iron skillet, melt butter over medium heat. Add onion and celery; cook until soft (about 5 minutes). Add garlic and cook for 1 more minute, stirring constantly. Whisk in the flour; cook, whisking constantly, for 1 minute. Gradually whisk in the chicken broth and milk until smooth. Add the salt, pepper and thyme. Cook, whisking frequently, until thickened (about 4-5 minutes). Remove from the heat. Stir in the chicken, peas and carrots, and corn.

Prepare the Crust

On a lightly floured surface, roll the puff pastry into a 10-inch square. Place the puff pastry over the hot chicken mixture, letting the ends extend over the sides of the skillet.
In a small bowl, whisk together the egg and the water. Brush the egg wash on top of the crust. Sprinkle with salt and pepper. Brush the undersides of the puff pastry corners with the egg wash; press to the skillet. Cut 2-3 slits in the top of the crust to vent.

Bake the Pie

Place the skillet on a rimmed baking sheet (to catch any filling that may drip over) and bake in the 375°F oven until the puff pastry is golden brown and the filling is bubbly, about 30-40 minutes. Let rest 10-15 minutes before serving.

Video

Notes

If you don't have a 10-inch cast iron skillet, you can substitute with a deep-dish pie plate or a 2-quart casserole dish.

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