Puff Pastry Chicken Pot Pie
Is there anything that is more comforting than a made from scratch puff pastry chicken pot pie?
About this recipe:
This is one of my families’ favorite dishes. Everyone loves the crust, chunks of roasted chicken, delicate roux and delicious hearty fall vegetables. Making this pot pie for you family simply says, “I love you. You get pie crust for dinner.” But not just any pie crust- try flakey layers of puff pastry. YES!
One of my favorite short cuts and hacks in the kitchen- puff pastry. You’ll look like a finalist in the Great British Bake Off.
I prefer roasting my vegetables prior to baking to ensure they cook evenly and do not become a mushy mess. Boiling vegetables to me removes all the flavor. I throw in thawed frozen peas right before assembling the pie. Simple carrots, onions and potatoes are added to roasted chicken pulled off the bone. Brush puff pastry dough with an egg wash for a shiny crust. I love cutting out my kids initials, hearts or fall leaves for decorating the pie.
Shopping list for the puff pastry chicken pot pie recipe:
- bone-in skin-on chicken breasts
- baking potatoes
- carrots
- yellow onion
- corn
- fresh thyme and sage
- egg
- heavy cream
- unsalted butter
- frozen puff pastry
- frozen peas or shelled edamame
- olive oil
- salt and pepper
- low-sodium chicken stock
- flour
Special equipment needed for this recipe:
Other comfort food recipes:
- pure comfort chicken and broccoli casserole
- spatchcock chicken and potatoes
- roasted turkey meatballs in creamy orzo
- slow cooker pot roast
- creamy chicken and pasta skillet
- turkey and vegetable meatloaf
- creole red beans and rice
- southern shrimp and grits
Pro-tips:
- Be certain to chill or freeze this puff pastry dish before baking. This insures the pastry flakes up and does not get soggy.
- Make sure your oven temp is at 425 before baking. if the puff pastry is getting too brown, turn down the heat 25 degrees.
- To re-heat- place the dish in a 350 degree oven for 20-30 minutes- covered. Let the dish rest on the counter 10-15 minutes before popping in the oven.
Ingredients
- 2 unit large bone- in skin-on chicken breasts
- 2 TBSP olive oil divided
- 1 tsp salt
- ½ tsp pepper
- 2 unit large russet potatoes peeled and cubed
- 3 unit large carrots peeled and cut into 1 inch rounds
- 1 unit large yellow onion peeled cut into 1 inch chunks
- 1 cup frozen peas or edamame thawed
- 1 cup corn
- 5 TBSP unsalted butter
- ¼ cup flour
- ½ tsp salt
- ¼ tsp freshly ground pepper
- 1 tsp fresh thyme
- 1 tsp fresh sage chopped fine
- 2 cups chicken stock low sodium
- ⅓ cup cream
- 1 unit egg beaten
- 1 TBSP water
- 1 unit sheet puff pastry thawed
Instructions
- Pre heat oven to 375. On a large baking sheet, coat chicken with olive oil, salt and pepper. Roast for 30 minutes. Once cooled, remove skin and bones and save for making a stock at a later date. Cut chicken into bite sized chunks. Set aside.
- Set oven to 400 degrees. Place potatoes, carrots and onions in a roasting pan, coat with additional olive oil, salt and pepper and roast for 20-25 minutes until golden brown and the veggies are tender. Remove vegetables from oven and set aside to cool. Save juices from roasting pan.
- In a dutch oven or heavy bottomed pot add butter and melt. Slowly add in flour and whisk thoroughly until a roux ( thick paste) is formed. Add 1/2 tsp salt and 1/2 tsp pepper, thyme and sage . Slowly pour in chicken stock whisking constantly. Add in cream. Then add in reserved juices from the vegetables roasting pan. Cook on low until sauce thickens, stirring constantly to prevent the sauce from sticking to the bottom of the pan.
- Add roasted vegetables, and chicken to sauce. Once everything is well coated, add in thawed corn, edamame or peas.
- In a well buttered large 9 x 13 inch casserole dish, add vegetables and chicken and all the sauce.
- Pre heat oven to 425. In a small dish, beat 1 TBSP water with egg. Set aside.
- Roll the puff pastry dough out on a floured board until large enough to cover your casserole. Place pie dough over casserole crimping edges. Cut a few slits in the top to allow steam to escape. Chill entire pie for 15 minutes to allow puff pastry/pie crust to set up. Once pie has chilled, brush the entire pie dough with egg wash. Place casserole dish on a large baking sheet lined with parchment paper or foil to prevent spillage into your oven. Bake 30-40 minutes or until pie is bubbling and crust is golden brown. Let cool for 10 minutes prior to serving to allow sauce to set up.
