Chicken Pot Pie with Puff Pastry

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Cozy up with our Chicken Pot Pie with golden, flaky puff pastry. A creamy filling of chicken &and veggies baked under buttery pastry makes this comforting classic easy, elegant, & perfect for family dinner.

Prep Time25

Cook Time30

Total Time55

Course: Main Course

Cuisine: American

Keyword: Chicken Pot Pie with Puff Pastry, Puff Pastry Chicken Pot Pie

Servings:

Calories: 455kcal

Author: Kelly Anthony

Ingredients

4 tablespoon unsalted butter
2 stalks of celery, diced
2 carrots, peeled and diced
1 yellow onion, diced
⅓ cup all-purpose flour
3 cups unsalted chicken broth
1 teaspoon Kosher salt
½ teaspoon black pepper
½ cup fresh or frozen peas
2 cups cooked, white meat chicken, diced
1 sheet puff pastry, thawed
1 large egg, lightly beaten
1 tablespoon water

Instructions

Preheat the oven to 400°F.
If using a 12-inch cast iron skillet or braiser: melt the butter in the skillet over medium heat.
If using a saucepan and casserole dish combo: grease a 9x13" casserole dish (or deep pie dish) and set aside. Then melt butter in a large saucepan over medium heat.
As soon as the butter has melted, add the celery, carrots, and onion and sauté until softened, about 8 minutes.
Sprinkle flour over the vegetables and stir until evenly coated. Add the chicken broth one big splash splash at a time, whisking after each addition.
Add the salt and pepper, and increase the heat to medium-high. Allow the mixture to simmer, stirring often, about 5 minutes or until slightly thickened. Stir in the peas and the diced chicken, and set aside until ready to use.
If using a cast iron skillet or braiser: Set the skillet aside to cool slightly.
If using a casserole or pie dish: pour the chicken and vegetable filling into the prepared dish and set aside to cool slightly.
Lightly flour your work surface and roll out the sheet of puff pastry to fit your baking dish.
For a 12-inch cast iron skillet, braiser, or pie dish: roll into a 13-inch round or square so it barely drapes over the edges.
For a 9x13 casserole dish: roll the pastry into a rectangle just large enough to cover the top with a slight overhang.
Carefully lay the pastry over the filling, and tuck in any excess. To make the egg wash, whisk together the egg and water, and using a pastry brush, lightly brush the mixture across the top.
Cut 3-4 small slits in the center (or evenly along the top) to allow steam to escape. If your baking vessel if very full, transfer to a sturdy, rimmed baking sheet to catch any spillage.
Bake the pie for 25-30 minutes, until puffed and golden brown. Remove from the oven and allow to cool for 15-20 minutes before cutting into. Serve and enjoy.

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