Puff Pastry Chicken Pot Pie

Chicken pot pie just feels like home, but this version skips the traditional pie dough and goes straight for puff pastry instead.

It bakes up flaky and golden, and cutting the top into squares gives it that pretty, patchwork look that makes it just as fun to look at as it is to eat. The filling is rich and creamy, loaded with tender chicken, sweet peas and corn, and just enough seasoning to make every bite count.

Why You'll Love This Recipe

• Puff pastry crust and top. No rolling out pie dough. Just thaw, roll, and go.

• Bold seasoning. A generous hit of garlic powder, onion powder, paprika, and fresh rosemary means the filling never tastes flat.

• That patchwork top. Cutting the top pastry into squares instead of laying on one solid sheet gives the pie a rustic, bakery-style finish.

• Great for using up leftover chicken. Rotisserie chicken works perfectly here if you want to save a step.

Ingredients for the Puff Pastry Chicken Pot Pie

For the filling:

• 4 tablespoons butter

• 1 yellow onion, diced

• 2 celery stalks, diced

• 3 garlic cloves, minced

• 1/3 cup all-purpose flour

• 3 cups chicken stock

• 1 cup heavy whipping cream

• 1/2 cup corn kernels

• 1/2 cup peas

• 1/2 cup diced carrots

• 3 cups cooked, shredded chicken breast

• Salt to taste

• 1 1/2 teaspoons black pepper

• 1 1/2 teaspoons garlic powder

• 1 1/2 teaspoons onion powder

• 1 teaspoons paprika

• 1 tablespoon fresh rosemary, chopped

For the crust:

• 2 sheets puff pastry, thawed

• 1 large egg

• 1 tablespoon water

Instructions

1. Sauté the aromatics. Melt the butter in a large skillet or Dutch oven over medium heat. Add the onion and celery and cook until softened, about 5 minutes. Stir in the garlic and cook for 30 seconds more, until fragrant.

2. Build the roux. Sprinkle in the flour and stir constantly, cooking for 1 to 2 minutes to remove the raw flour taste.

3. Add the liquids and thicken. Slowly whisk in the chicken stock and heavy cream, making sure no lumps remain. Bring to a gentle simmer and cook, stirring occasionally, until the filling thickens enough to coat the back of a spoon.

4. Add the vegetables. Stir in the corn, peas, and carrots. Simmer for a few minutes until the carrots begin to soften.

5. Add the chicken and season. Fold in the shredded chicken. Season with the salt, pepper, garlic powder, onion powder, paprika, and rosemary. Stir well, taste, and adjust the seasoning if needed. Remove from heat.

6. Line the dish with puff pastry. Roll out one sheet of puff pastry and press it into the bottom and up the sides of a pie dish or baking dish to form the crust.

7. Fill the pie. Pour the warm chicken filling into the pastry-lined dish, spreading it into an even layer.

8. Top with pastry squares. Cut the second sheet of puff pastry into squares and arrange them over the filling, overlapping slightly, to create that patchwork top.

9. Egg wash and bake. Whisk together the egg and water to make an egg wash, then brush it over the pastry squares. Bake at 400°F for about 20 minutes, until the pastry is puffed and deep golden brown.

Notes

• Taste the filling before it goes into the pastry and adjust the salt to your preference.

• If your oven tends to run hot, keep an eye on the pastry near the end of baking so it browns evenly without burning.

• Let the pie rest for 5 to 10 minutes before slicing so the filling has a chance to set up.