Chicken Pot Pie with Puff Pastry
A comforting dish featuring tender chicken in a creamy sauce encased in flaky puff pastry, perfect for family dinners.
Ingredients
Filling Ingredients
- 5 to 6 cups cooked chicken (cut into small chunks) Use leftover chicken for convenience.
- ¼ cup salted or unsalted butter
- 1 large onion (chopped, about 2 cups)
- 4 cloves garlic (minced)
- 1 large carrot (medium-diced, about 2 cups)
- ¼ cup all-purpose flour
- 2 teaspoons chicken base or bouillon (dissolved in 2 cups of water)
- 1 cup cream For extra richness, substitute half with chicken broth.
- 1½ cups fresh or frozen peas
- ¼ cup fresh parsley (optional)
Pastry Ingredients
- 1 or 2 sheets frozen puff pastry (thawed)
- 1 large egg (beaten with 1 tablespoon of water) For egg wash.
Instructions
Preparation
- Sauté the onion in butter over medium heat until softened, about 5 minutes.
- Add garlic and carrots, then cook for 2 more minutes. Sprinkle flour and mix well.
- Pour in the chicken stock and stir to dissolve the flour. Let it simmer for about 3 minutes.
- When it starts to bubble, mix in the chicken.
- Add cream and peas to the mixture. Simmer until the sauce thickens slightly, about 6 to 8 minutes.
- Season with salt and pepper. Add herbs and spices like thyme, sage, tarragon, or rosemary, if desired.
- Turn off the heat and mix in fresh parsley if using.
Baking
- Preheat your oven to 400°F (204°C).
- Roll out the pastry sheet on a lightly floured surface. Use a ramekin as a guide to make 6 cut-outs, with an extra ½ inch on the sides.
- Fill the ramekins with the chicken mixture and brush the outer edges with the egg wash.
- Cover with puff pastry and seal the edges by pressing them together.
- Make a few slits on top to allow steam to escape while baking.
- Brush with egg wash again, then place on a baking sheet.
- Bake at 400°F (204°C) for 20 minutes.
- Lower the temperature to 350°F (177°C) and bake for another 10 to 20 minutes until golden brown.
Notes
Let the pot pie cool for a few minutes before serving for easier portions. Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, pop it back in the oven.