Chicken Pot Pie with Puff Pastry
A farmhouse favorite! This old-fashioned chicken pot pie with puff pastry has a flaky, golden brown crust and a creamy chicken and vegetable filling.
Servings 6 - 8 people
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 salt
- ¼ teaspoon black pepper
- ¼ teaspoon dried thyme (or about 1 teaspoon fresh thyme leaves)
- 3 cups shredded cooked 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
- 1 large egg
- 2 teaspoons water
- ¼ teaspoon kosher salt
- Pinch of ground black pepper
Make the Filling:
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 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.
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.
- 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.
- Vent the puff pastry by cutting 2-3 slits in the top of the crust. This will allow steam to escape, keep most of the filling sealed inside, and prevent the crust from getting soggy.
- You know that the pot pie is done when the crust is puffy and golden brown on top. All of the filling ingredients are already cooked through, so if the inside is bubbly and the top is browned, it's finished!
- Allow about 10-15 minutes for the pie to rest before serving. This will give the filling a chance to set so that it doesn't run out too much on the plate.
Serving: 1/8 of the recipe | Calories: 391kcal | Carbohydrates: 27g | Protein: 18g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 595mg | Potassium: 324mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2856IU | Vitamin C: 8mg | Calcium: 50mg | Iron: 2mg