Description
This Chicken Pot Pie Pastry recipe features tender, seasoned chicken thighs and a medley of sautéed vegetables enveloped in a creamy sauce, all encased in flaky, golden puff pastry. Perfect for a hearty dinner, this dish combines classic comfort food flavors with a buttery, crisp crust for an irresistible meal.
Ingredients
Scale
Protein and Seasoning
- 1 lb boneless chicken thighs
- 2 tsp paprika
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp Italian seasoning
- Salt to taste
- Pepper to taste
Vegetables and Herbs
- 2 stalks celery, diced
- 1 cup carrots, diced
- 1 large onion, diced
- 3 garlic cloves, minced
- 1 tsp fresh rosemary, chopped
- 1 tsp fresh thyme, chopped
- 1/2 cup frozen peas
- 1/2 cup frozen corn
Sauce Ingredients
- 6 tbsp butter
- 1/3 cup all-purpose flour
- 2 cups chicken stock
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 2 tsp Worcestershire sauce
Pastry and Finishing
- 2 puff pastry sheets, thawed
- 1 egg, beaten
- Olive oil for sautéing
Instructions
- Season and Prepare Ingredients: In a bowl, season the chicken thighs evenly with paprika, garlic powder, onion powder, Italian seasoning, salt, and pepper. Dice the celery, carrots, and onion into small pieces. Mince the garlic cloves. Thaw the puff pastry sheets according to package instructions and keep them cold until ready to use.
- Sauté Chicken: Heat olive oil in a skillet over medium-high heat. Add the seasoned chicken thighs and cook until golden brown and cooked through, about 5-7 minutes per side. Remove the chicken from the skillet and set aside to cool slightly, then chop into bite-sized pieces.
- Cook Vegetables and Make Sauce: Using the same skillet, add butter and melt over medium heat. Sauté the diced celery, carrots, onion, garlic, rosemary, and thyme until vegetables are tender, about 5-7 minutes. Sprinkle the flour over the vegetables and stir continuously to make a roux, cooking for 1-2 minutes until lightly golden. Gradually whisk in the chicken stock and heavy cream, stirring constantly to avoid lumps. Add Parmesan cheese and Worcestershire sauce. Cook the mixture until it thickens to a creamy consistency. Season with salt and pepper to taste. Stir in the frozen peas and corn, then fold in the chopped chicken pieces.
- Assemble the Pot Pie: Preheat the oven to 400°F (200°C). Roll out one puff pastry sheet into a pie dish or baking pan, pressing it into place as the bottom crust. Pour the chicken and vegetable filling evenly over the pastry. Cover with the second puff pastry sheet, trimming excess pastry and sealing the edges by crimping. Cut a few small slits in the top pastry to allow steam to escape. Brush the surface with the beaten egg for a shiny, golden finish.
- Bake and Serve: Place the assembled pot pie on a baking sheet and bake in the preheated oven for 45-60 minutes, or until the pastry is golden brown and the filling is bubbling hot. Remove from oven and let rest for 10 minutes before slicing and serving. Enjoy your delicious homemade chicken pot pie pastry!
Notes
- Ensure the puff pastry stays cold before baking to achieve a flaky crust.
- If puff pastry sheets are too large, trim them to fit your pie dish size.
- You can substitute chicken thighs with chicken breast if preferred, but thighs offer more moisture and tenderness.
- Adjust seasoning according to taste, especially salt and pepper.
- Leftover pot pie can be refrigerated for up to 3 days or frozen for longer storage.
