Description
This Golden Chicken Pot Pie with Puff Pastry Crust is a comforting classic featuring tender shredded chicken and a medley of sautéed vegetables in a rich, creamy sauce. Topped with a flaky, golden puff pastry crust, this hearty dish is perfect for a family dinner or special occasion.
Ingredients
Scale
Vegetables and Butter
- 1 cup (2 sticks) salted butter
- 4 cups thinly sliced carrots (about 4 large carrots)
- 2 cups thinly sliced celery (about 6 ribs)
- 2 cups chopped yellow onion
Seasoning and Thickening
- 1 cup all-purpose flour
- 2 tsp kosher salt
- 1 tsp freshly cracked black pepper
- 1 tsp celery seed
- 2 tsp garlic powder
- 2 tsp minced fresh thyme
Liquids
- 2 cups whole milk
- 4 cups chicken stock
Main Ingredients
- 4 cups frozen peas
- 8 cups cooked shredded chicken
- 2 (17.3-oz) packages puff pastry, thawed
- 2 large eggs
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to prepare for baking the pot pies later.
- Sauté Vegetables: In a large pot, melt the salted butter over medium heat. Add the thinly sliced carrots, celery, and chopped yellow onion. Cook for 6–8 minutes, stirring occasionally, until the vegetables are softened and fragrant.
- Make the Roux: Stir in the all-purpose flour, kosher salt, freshly cracked black pepper, celery seed, garlic powder, and minced fresh thyme into the softened veggies. Cook the mixture for 2 minutes, stirring constantly to form a fragrant roux that will thicken the filling.
- Add Liquids: Gradually whisk in the whole milk and chicken stock to the roux and vegetable mix. Bring the mixture to a simmer and cook for about 5–7 minutes, stirring often until the sauce thickens to a creamy consistency.
- Mix in Peas and Chicken: Stir in the frozen peas and the cooked, shredded chicken evenly into the sauce. Once combined, remove the pot from heat.
- Assemble the Pot Pies: Divide the filling evenly into two large baking dishes. Unfold the thawed puff pastry sheets and carefully place them over the dishes, pressing the edges to seal the filling inside. Cut slits in the top of the puff pastry to allow steam to escape during baking.
- Apply Egg Wash: Beat the two large eggs and brush the egg wash generously over the puff pastry crusts to ensure a beautiful golden, shiny finish when baked.
- Bake: Place the assembled pot pies into the preheated oven and bake for 30–35 minutes or until the puff pastry is puffed up and has turned a deep golden brown.
- Rest and Serve: Remove the pot pies from the oven and let them rest for 10 minutes to allow the filling to set before serving.
Notes
- You can use rotisserie chicken or leftover cooked chicken to save time.
- Make sure the puff pastry is fully thawed to prevent cracking or shrinking during baking.
- Feel free to add other vegetables like mushrooms or peas as per your preference.
- For a richer sauce, substitute some milk with heavy cream.
- Use a sharp knife to cut steam vents to avoid tearing the puff pastry.
- Letting the pie rest after baking helps the filling firm up for easier serving.
