Puff Pastry Chicken Pot Pie
This puff pastry chicken pot pie combines tender shredded chicken, fresh vegetables, and aromatic herbs in a creamy filling, topped with a crispy, buttery puff pastry crust for the ultimate comfort meal.
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This puff pastry chicken pot pie combines tender shredded chicken, fresh vegetables, and aromatic herbs in a creamy filling, topped with a crispy, buttery puff pastry crust for the ultimate comfort meal.
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Dice the onion, celery, and carrots. Shred the rotisserie chicken and set aside.
Melt butter in a large skillet over medium heat. Add the diced vegetables and sauté until softened and lightly browned, about 5-7 minutes.
Add the minced garlic, fresh thyme, chopped rosemary, and chopped sage to the skillet. Cook for another minute until fragrant.
Sprinkle the flour over the vegetables and stir to combine. Cook for 1 minute.
Gradually pour in the chicken broth and half-and-half, stirring constantly. Bring to a simmer and let it thicken.
Stir in the paprika, red pepper flakes, mustard powder, salt, and pepper.
Mix in the frozen peas and the shredded chicken until everything is well coated in the sauce.
Preheat your oven to 400°F (200°C).
Divide the chicken filling between two small oven-safe skillets or baking dishes.
Cut the thawed puff pastry sheet into small squares and arrange them over the filling, overlapping slightly.
Brush the top of the puff pastry with the beaten egg.
Bake for 20-25 minutes, or until the puff pastry is golden brown and puffed.
Remove from the oven and garnish with flaky sea salt, freshly ground black pepper, and fresh thyme before serving.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 15–20 minutes until warmed through.
Yes. Prepare the filling, pour into the baking dish, cover with puff pastry, wrap tightly, and refrigerate up to 24 hours before baking. Add 5–10 minutes to bake time if baking from cold.
Ensure the filling is cooled slightly before adding the pastry. Brush pastry with egg wash for golden color, and bake at the temperature specified until the crust is puffed and deep golden brown.
Yes. Use one-third the amount of dried herbs (so 1 tsp dried thyme, 1/3 tsp dried rosemary, 1 tsp dried sage). Add dried herbs early in cooking so they have time to release flavor.
Cooked shredded chicken breast, thighs, or a mix works well. You can poach, roast, or even use leftover cooked chicken—aim for 2 cups shredded.
The puff pastry should be puffed and deep golden brown, and the filling should be bubbling at the edges. Bake until the crust reaches full color (typically 25–35 minutes at 400°F).
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