Chicken Pot Pie with Puff Pastry
This chicken pot pie is the kind of dish that makes the whole house smell cozy. Tender shredded chicken and a rich, herby cream sauce come together with carrots, celery, peas, and a hint of dry sherry, all tucked under golden, deeply browned puff pastry. It is cozy, satisfying, and one of those recipes that earns a permanent spot in your dinner rotation
Ingredients
- 1 package puff pastry thawed
- 1½ lbs boneless skinless chicken breasts about 2 breasts
- 2 cups chicken broth
- 2 tablespoons oil
- 3 carrots about 1½ cups, peeled, halved and sliced ¼ inch thick
- 2 celery stalks 1 cup, sliced ¼ inch thick
- 1 medium yellow onion 1 cup, diced
- 2½ teaspoons salt divided
- 4 tablespoons unsalted butter
- ½ cup flour
- 1½ cups whole milk
- 1½ teaspoons fresh thyme or ½ teaspoon dried
- ½ teaspoon garlic powder
- ½ teaspoon cracked pepper
- 2 tablespoons dry sherry not cooking sherry
- ½ cup frozen peas
- 2 tablespoons chopped fresh parsley
Egg Wash
- 1 egg beaten
- 1 tablespoon cream
Instructions
- Preheat the oven to 425°F (218℃). Position the rack in the center of the oven.
- Cut puff pastry into squares. Arrange on a parchment-lined tray and freeze while preparing the filling.
- Bring chicken broth to a boil. Add 1 ½ pounds of chicken, reduce to a gentle simmer, cover, and cook for 20–30 minutes until the internal temperature reaches 165°F. Remove chicken and reserve the broth.
- Combine milk and reserved chicken broth.
- Heat 2 tablespoons of oil in a sauté pan over medium-high heat. Add 3 sliced carrots, 2 sliced celery ribs, 1 diced onion, and 1 teaspoon salt. Cook for 4 minutes until slightly softened. Transfer to a bowl.
- Shred the cooled chicken and add to the vegetables.
- In the same pan, melt 4 tablespoons of butter over medium heat. Whisk in ½ cup of flour and cook for 1 minute. Reduce heat to medium-low and gradually whisk in 1½ cups milk plus reserved broth (adding liquid in stages until smooth).
- Stir in 1 ½ teaspoons fresh thyme, remaining 1½ teaspoons salt, ½ teaspoons of garlic powder, ½ teaspoons of pepper, and 2 tablespoons of sherry. Simmer for 1 minute until slightly thickened.
- Pour sauce over chicken and vegetables. Fold in frozen peas and 2 tablespoons of fresh parsley. Transfer mixture to a 13-inch round or 9x13-inch baking dish. (see notes for baking dish tips)
- Top with frozen puff pastry squares in a single layer. Leave some areas of the sauce exposed to allow for venting spacing slightly so steam can escape. Brush tops with egg wash (1 beaten egg and 1 tablespoon of cream).
- Bake at 425°F (218℃) for 25–30 minutes until the filling is bubbling and the pastry is puffed and deep golden brown. If browning too quickly, tent loosely with foil.
- Rest 5 minutes before serving.
Notes
Choosing the Right Baking Dish
The type of dish you bake this in makes more of a difference than you might expect, both in cook time and in the final result.- Metal (aluminum) is the fastest option. It conducts heat quickly and directly, giving you fast, even browning and the crispiest pastry in 25 to 30 minutes.
- Cast iron also delivers a fast bake in 25 to 30 minutes. It heats quickly and retains heat well, resulting in a very crisp, deeply golden pastry.
- Ceramic makes for a beautiful presentation at the table but requires more patience. It heats slowly and insulates well, which adds roughly 10 to 20 minutes to your bake time, landing closer to 35 to 50 minutes, with even browning throughout.
- Glass behaves similarly to ceramic in that it heats slowly, but it tends to brown the edges more than the center. Budget 35 to 50 minutes here as well.
Nutrition
Serving: 1servingCalories: 605kcalCarbohydrates: 37gProtein: 34gFat: 35gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gTrans Fat: 0.3gCholesterol: 130mgSodium: 1294mgPotassium: 712mgFiber: 3gSugar: 7gVitamin A: 5797IUVitamin C: 12mgCalcium: 120mgIron: 3mg
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