Puff Pastry Chicken Pot Pie

Experience comfort food at its finest with this Puff Pastry Chicken Pot Pie, a luxurious twist on the classic dish. Featuring tender shredded chicken enveloped in a rich, creamy sauce infused with hearty vegetables like carrots, peas, and celery, this recipe is elevated with golden, flaky puff pastry that practically melts in your mouth. The homemade filling, thickened with a buttery roux and laced with the savory notes of thyme, is encased between layers of crisp puff pastry for the ultimate textural contrast. Perfect for a cozy weeknight dinner or an impressive dish to serve guests, this pot pie is as satisfying as it is beautiful. With just 25 minutes of prep time, it’s an approachable recipe that brings gourmet comfort to your table. Keywords: puff pastry chicken pot pie, creamy chicken pot pie, comfort food recipes, easy dinner ideas, flaky crust pot pie.

Nutriscore Rating: 67/100

Prep Time:25 mins

Cook Time:35 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 cups Chicken breasts, cooked and shredded
• 2 sheets Frozen puff pastry sheets, thawed
• 4 tablespoons Butter
• 4 tablespoons All-purpose flour
• 2 cups Chicken broth
• 1 cup Heavy cream
• 1 cup Carrots, diced
• 1 cup Frozen peas
• 1 cup Celery, diced
• 1 medium Onion, diced
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper
• 1 teaspoon Dried thyme
• 1 large Egg, beaten (for egg wash)

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

In a large skillet, melt the butter over medium heat.

Step 3

Add the diced onion, carrots, and celery. Sauté for 4-5 minutes, until softened.

Step 4

Stir in the flour and cook for 1 minute, stirring constantly to form a roux.

Step 5

Gradually whisk in the chicken broth, ensuring no lumps remain.

Step 6

Add the heavy cream, stirring until the mixture thickens into a creamy sauce.

Step 7

Season the mixture with salt, black pepper, and thyme.

Step 8

Stir in the shredded chicken and frozen peas. Cook for another 2 minutes, then remove from heat.

Step 9

Roll out one puff pastry sheet to fit a 9-inch pie dish. Press it into the dish and trim any excess pastry.

Step 10

Pour the chicken filling into the pie dish, spreading it out evenly.

Step 11

Roll out the second puff pastry sheet and place it over the top of the pie. Trim, seal, and crimp the edges together.

Step 12

Use a small knife to cut a few slits in the top of the pastry to allow steam to escape.

Step 13

Brush the top of the pastry with the beaten egg to ensure a golden, glossy crust.

Step 14

Place the pie on a baking sheet to catch any spills and bake for 35 minutes, or until the pastry is deep golden brown and puffed.

Step 15

Let the pot pie cool for 10 minutes before serving. Enjoy!

Nutrition Facts

Serving size	(2026.4g)

Amount per serving	% Daily Value*
Calories	3023.5

Total Fat 186.8g	0%
Saturated Fat 89.6g	0%
Polyunsaturated Fat 1.4g
Cholesterol 981.3mg	0%
Sodium 4845.6mg	0%
Total Carbohydrate 122.9g	0%
Dietary Fiber 19.3g	0%
Total Sugars 25.6g
Protein 181.6g	0%

Vitamin D 50.0IU	0%
Calcium 340.1mg	0%
Iron 14.2mg	0%
Potassium 3207.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.0%

Protein: 25.1%

Carbs: 17.0%