This recipe is for an Easy Chicken Pot Pie made with a flaky puff pastry crust, offering a comforting and satisfying meal without the fuss of making a traditional pie crust from scratch. Chicken pot pie is a classic dish featuring tender pieces of chicken and a medley of vegetables, such as carrots, peas, and potatoes, all simmered in a creamy sauce and baked under a golden-brown crust. This simplified version utilizes store-bought puff pastry, which provides a light and buttery top and bottom crust with minimal effort. The filling typically starts with cooked chicken, often leftover rotisserie chicken to save time, or chicken that has been poached or sautéed. A creamy sauce binds the chicken and vegetables together, usually made from a roux of butter and flour, followed by chicken broth and milk or cream for richness. Frozen vegetables are a convenient addition, providing a colorful and nutritious mix. The assembly involves placing the chicken and vegetable mixture in individual ramekins or a larger baking dish and then topping it with thawed puff pastry sheets. The pastry is often cut to fit the dish and can be simply laid over the filling or crimped around the edges for a more decorative look. An egg wash is brushed over the pastry to promote browning and a glossy finish during baking. The pot pies are then baked until the puff pastry is golden brown and puffed up, and the filling is hot and bubbly. This Easy Chicken Pot Pie with Puff Pastry is a perfect way to enjoy a comforting, home-style meal with the convenience of ready-made pastry, making it a popular choice for weeknight dinners or cozy weekend meals. The image shows several individual pot pies baked in clear glass dishes. Each pie has a golden-brown and flaky puff pastry crust that covers the creamy filling underneath. The crust is slightly puffed and has a somewhat uneven, rustic appearance. The filling is not clearly visible, but the overall presentation suggests a classic pot pie.
The texture of Easy Chicken Pot Pie with Puff Pastry is characterized by a light, flaky, and buttery puff pastry crust that gives way to a warm and creamy filling containing tender pieces of chicken and soft vegetables.
The flavor profile is savory and comforting, with the rich taste of chicken and vegetables in a creamy, often slightly herby sauce, all enveloped by the buttery flavor of the puff pastry.
Easy Chicken Pot Pie with Puff Pastry is a convenient and satisfying meal, perfect for a comforting weeknight dinner or a cozy weekend meal.
The preparation involves making a simple chicken and vegetable filling, topping it with puff pastry, and baking until golden and bubbly.
Ingredients:
- 2 cups cooked chicken, shredded or cubed (rotisserie chicken works well)
- 1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
- ½ cup chopped onion
- ½ cup sliced celery
- ½ cup sliced carrots (if not using mixed vegetables)
- ¼ cup unsalted butter
- ¼ cup all-purpose flour
- 2 cups chicken broth
- ½ cup milk or heavy cream
- 1 teaspoon dried thyme
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper (or to taste)
- 2 sheets frozen puff pastry, thawed according to package directions
- 1 egg, beaten (for egg wash)
Equipment:
- 6 individual ramekins or a 9×13 inch baking dish
- Large skillet or saucepan
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Whisk
- Pastry brush
Instructions:
- Preheat Oven and Prepare Dishes: Preheat oven to 400°F (200°C). If using individual pot pies, lightly grease 6 ramekins. If using a larger dish, lightly grease a 9×13 inch baking dish.
- Sauté Vegetables: In a large skillet or saucepan, melt the butter over medium heat. Add the chopped onion, celery, and carrots (if not using mixed vegetables). Sauté until the vegetables are softened, about 5-7 minutes.
- Make the Sauce: Stir in the flour and cook for 1 minute, stirring constantly, to form a roux. Gradually whisk in the chicken broth until smooth. Stir in the milk or heavy cream, dried thyme, salt, and pepper. Bring the mixture to a simmer, stirring constantly, until it thickens slightly.
- Add Chicken and Vegetables: Stir in the cooked chicken and the frozen mixed vegetables (and the sautéed carrots if you used them separately). Heat through for a few minutes until the vegetables are heated.
- Assemble the Pot Pies:
- Individual Pies: Divide the chicken and vegetable mixture evenly among the prepared ramekins.
- Large Pie: Pour the chicken and vegetable mixture into the prepared baking dish.
- Prepare the Puff Pastry: On a lightly floured surface, unfold the thawed puff pastry sheets.
- Individual Pies: Cut the puff pastry sheets into circles or squares that are slightly larger than the opening of the ramekins.
- Large Pie: Cut the puff pastry sheets to fit the top of the baking dish, with a little overhang if desired. You can use the second sheet to cover the entire dish or cut it into decorative strips.
- Top the Filling with Puff Pastry:
- Individual Pies: Place a piece of puff pastry over each ramekin, pressing the edges gently to seal. Cut a few slits in the top of each pastry to allow steam to escape.
- Large Pie: Place the puff pastry over the filling in the baking dish. Crimp the edges to seal. If using decorative strips, arrange them over the filling in a lattice pattern. Cut a few slits in the top to allow steam to escape.
- Brush with Egg Wash: In a small bowl, beat the egg. Brush the tops of the puff pastry with the egg wash to promote browning and a glossy finish.
- Bake: Bake in the preheated oven for 20-25 minutes for individual pies, or 30-40 minutes for a large pie, or until the puff pastry is golden brown and puffed up, and the filling is hot and bubbly.
- Cool Slightly and Serve: Let the pot pies cool slightly before serving. Be careful, as the filling will be very hot.
Enjoy these easy and delicious Chicken Pot Pies with their flaky puff pastry crust! They are a comforting and satisfying meal that is simple to prepare.