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Crispy Chicken Pot Pie Recipe Easy Homemade Flaky Puff Pastry Crust

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A comforting and easy-to-make chicken pot pie featuring a golden, flaky puff pastry crust and a creamy, savory chicken and vegetable filling.

Ingredients

Scale
  • 2 cups cooked, shredded or diced chicken breast or thighs
  • 1 cup diced carrots
  • 1 cup frozen peas
  • 1/2 cup diced celery
  • 3 tablespoons unsalted butter, softened
  • 1/4 cup all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1 cup whole milk or half-and-half
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon fresh thyme leaves
  • 2 tablespoons chopped fresh parsley
  • Salt and pepper to taste
  • 1 sheet frozen puff pastry, thawed
  • 1 egg beaten with 1 tablespoon water (egg wash)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a medium saucepan, melt 3 tablespoons butter over medium heat. Add chopped onion, garlic, carrots, and celery. Cook for about 5 minutes until veggies soften and onions turn translucent.
  3. Sprinkle in 1/4 cup flour and whisk constantly for 2 minutes to cook out the raw taste; mixture will thicken and bubble.
  4. Slowly add 2 cups chicken broth while whisking to avoid lumps. Stir in 1 cup milk. Continue cooking and stirring until sauce thickens, about 5-7 minutes. Add more milk or broth if too thick.
  5. Stir in cooked chicken, peas, thyme, and parsley. Season with salt and pepper to taste. The filling should be creamy but not runny.
  6. Pour the filling into an oven-safe baking dish, spreading evenly.
  7. On a lightly floured surface, roll out thawed puff pastry to fit the baking dish. Drape over the filling, pressing edges to seal and trimming excess dough.
  8. Brush the pastry generously with egg wash (1 beaten egg with 1 tablespoon water).
  9. Cut a few small slits in the pastry to allow steam to escape.
  10. Place the dish on a baking sheet and bake for 25-30 minutes until pastry is puffed and golden brown.
  11. Let the pot pie rest for 5-10 minutes before serving.

Notes

Thaw puff pastry in the fridge before use to prevent stickiness. Do not rush the roux step to avoid raw flour taste. Use cooked chicken to save time and keep filling tender. Cut vents in pastry to avoid soggy crust. Baking on a preheated baking sheet or cast iron skillet crisps the bottom crust. Leftovers keep well refrigerated for 3-4 days and can be frozen before baking for up to 2 months.

Nutrition

Keywords: chicken pot pie, crispy pot pie, puff pastry, comfort food, easy dinner, homemade pot pie, flaky crust

Find it online: https://cooksybite.com/crispy-chicken-pot-pie-recipe-easy-homemade-flaky-puff-pastry-crust/