Description

This Chicken Pot Pie with Puff Pastry recipe features a creamy chicken and vegetable filling topped with golden, flaky puff pastry pieces. The filling includes a medley of carrots, onions, celery, broccoli, and peas in a rich thyme-infused sauce made with butter, flour, milk, and chicken broth. The puff pastry is baked separately and then paired with the hot chicken filling for a comforting and elegant dish perfect for family dinners or special occasions.

Ingredients

Scale

Filling Ingredients

3-4 cups cooked chicken, shredded (skin discarded)
2 cups carrots, chopped (1/4 inch)
1 cup onion, chopped (1/4 inch)
1 cup celery, chopped (1/4 inch)
2 cups broccoli, chopped
2 cups frozen peas
½ cup all-purpose flour
½ cup unsalted butter
1 tsp dried thyme (or a few sprigs of fresh thyme)
1 tsp salt (more to taste)
2 cups chicken broth
2 cups whole milk (or any dairy on hand)

Puff Pastry Topping

1 sheet puff pastry, slightly thawed, cut into 2 to 3 inch squares or shapes
1 egg yolk (for pastry wash)

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Instructions

Prepare the Chicken: Shred the cooked chicken, discarding the skin, and set it aside for the filling.
Sauté Vegetables: In a large saucepan over medium heat, melt ¼ stick of the butter and add the chopped onion. Cook for 2 to 3 minutes, then add the celery and carrots. Sauté for about 5 minutes until vegetables soften and onions become translucent.
Make the Roux: Add the remaining butter to the pan and melt completely, then stir in the flour, salt, and thyme to form a thick paste. Cook for approximately 2 minutes, stirring constantly to remove the raw flour taste.
Add Liquids: Slowly pour in the milk while stirring to fully incorporate, followed gradually by the chicken broth. Continue whisking and simmer gently until the sauce thickens slightly.
Combine Filling: Stir in the shredded chicken, broccoli, and frozen peas, mixing thoroughly until evenly combined. Remove the pan from heat.
Prepare Puff Pastry: Bring puff pastry to room temperature, then cut into 2 to 3 inch squares or desired shapes using a cookie cutter. Arrange on a parchment-lined baking sheet.
Apply Egg Wash: Whisk the egg yolk in a small bowl and brush over both sides of each puff pastry piece for a golden finish.
Bake Pastry: Preheat oven to 400°F (205°C). Bake the puff pastry according to package instructions, about 15-20 minutes, until golden and puffed.
Serve: Spoon the hot chicken filling into bowls and top each portion with baked puff pastry pieces. Serve immediately for best texture and flavor.

Notes

Make sure to fully thaw the puff pastry before cutting and baking to ensure proper puffing.
You can substitute frozen mixed vegetables if broccoli and peas are unavailable.
For a vegetarian alternative, omit chicken and use vegetable broth with additional mushrooms or tofu.
Use low-fat milk or dairy alternatives to reduce fat content.
Leftover filling can be stored separately and reheated before serving with freshly baked pastry.