Description
This comforting Chicken Pot Pie with Puff Pastry combines tender shredded chicken and a medley of sautéed vegetables in a creamy, savory sauce. The filling is served topped with golden, flaky puff pastry squares that add a delightful texture contrast. Perfect for a hearty family meal ready in just over half an hour.
Ingredients
Scale
Chicken and Vegetables
- 3-4 cups cooked chicken, shredded (skin discarded)
- 2 cups carrots, chopped into 1/4 inch pieces
- 1 cup onion, chopped into 1/4 inch pieces
- 1 cup celery, chopped into 1/4 inch pieces
- 2 cups broccoli, chopped
- 2 cups frozen peas
Sauce
- ½ cup all-purpose flour
- ½ cup unsalted butter (1 stick)
- 1 tsp dried thyme (or a few sprigs fresh thyme)
- 1 tsp salt (adjust to taste)
- 2 cups chicken broth
- 2 cups whole milk (or preferred dairy alternative)
Puff Pastry and Finish
- 1 sheet puff pastry, slightly thawed, cut into 2-3 inch squares or shapes
- 1 egg yolk (for egg wash)
Instructions
- Shred Chicken: Discard the skin and shred the cooked chicken. Set aside for later use.
- Sauté Vegetables: Melt ¼ stick of butter in a large saucepan over medium heat. Add chopped onion and cook for 2 to 3 minutes until beginning to soften. Add celery and carrots and sauté for another 5 minutes until vegetables soften and onion becomes translucent.
- Make Roux: Add the remaining butter to the pan and let it fully melt. Stir in flour, salt, and thyme until a thick paste forms. Cook for about 2 minutes, constantly stirring to eliminate the raw flour taste.
- Add Liquids: Slowly pour in the milk while stirring continuously to incorporate smoothly. Gradually add chicken broth, whisking constantly. Simmer gently until the sauce thickens slightly.
- Combine Filling: Stir in shredded chicken, broccoli, and frozen peas. Mix well to fully combine all ingredients, then remove from heat.
- Prepare Puff Pastry: Bring puff pastry to room temperature, then cut into 2-3 inch squares or desired shapes. Arrange on a parchment-lined baking sheet.
- Apply Egg Wash: Whisk egg yolk in a small bowl and brush evenly over both sides of each puff pastry piece to ensure a golden finish.
- Bake Pastry: Preheat oven to 400°F (205°C). Bake the puff pastry pieces according to package instructions or until they are puffed and golden brown, typically 12-15 minutes.
- Serve: Spoon the warm chicken and vegetable filling into bowls or plates and top each serving with the baked puff pastry pieces. Enjoy immediately.
Notes
- Use fresh or leftover cooked chicken according to availability.
- Feel free to substitute vegetables based on preference or seasonality.
- Make sure to thaw puff pastry just enough so it is pliable for cutting and brushing.
- Adjust salt and seasoning depending on chicken broth saltiness.
- If preferred, you can bake the filling in a casserole dish topped with the puff pastry for a more traditional pot pie presentation.
