Cozy Puff Pastry Chicken Pot Pie
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Cozy Puff Pastry Chicken Pot Pie
Makes 6 servings
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: About 1 hour 10 minutes
Chicken pot pie is one of those dinners that just screams cozy to me. But making pie dough on a random weeknight? Absolutely not haha. My favorite shortcut is a sheet of store bought puff pastry, which gives you that buttery, flaky golden top with basically none of the work. Underneath is creamy chicken with carrots, celery, peas, onion, fresh sage, thyme, and a little smoked paprika. I made mine with chicken thighs, but rotisserie chicken makes this SO easy when you need a shortcut. And the best part is that everything comes together in one pot, so you can take it straight from the stove to the oven.
Ingredients
Chicken
1½ pounds boneless, skinless chicken thighs
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 tablespoon olive oil
Pot Pie Filling
4 tablespoons unsalted butter
1 medium yellow onion, diced
2 medium carrots, peeled and diced
2 celery stalks, diced
3 garlic cloves, minced
1 teaspoon fresh thyme leaves, plus more for serving
1 teaspoon finely chopped fresh sage
½ teaspoon smoked paprika
⅓ cup all purpose flour
2 cups low sodium chicken broth
1 cup whole milk
½ cup heavy cream
1 cup frozen peas
Kosher salt and freshly ground black pepper, to taste
Puff Pastry
1 (8.5 ounce) sheet frozen puff pastry, thawed according to package directions
1 large egg
1 tablespoon water
Flaky sea salt, optional
Instructions
Prep the vegetables. Dice the onion, carrots, and celery and mince the garlic before you begin cooking so everything is ready to go.
Cook the chicken. Pat the chicken thighs dry and season with salt and pepper. Heat the olive oil in a large oven safe Dutch oven over medium heat. Add the chicken thighs and cook until browned and cooked through. Transfer the chicken to a plate and let cool slightly. Shred the chicken using two forks or your stand mixer, then set aside.
Cook the vegetables. Heat the oven to 400°F. In the same Dutch oven, melt the butter over medium heat. Add the onion, carrots, and celery. Cook, stirring occasionally, for 7–8 minutes, until the vegetables begin to soften.
Add the herbs and spices. Add the garlic, thyme, sage, and smoked paprika. Cook for about 30 seconds, until fragrant.
Make the creamy filling. Sprinkle the flour over the vegetables and cook, stirring constantly, for 1–2 minutes. Slowly pour in the chicken broth while stirring to prevent lumps. Add the milk and heavy cream and stir until combined. Bring to a gentle simmer and cook for 5–7 minutes, stirring occasionally, until the sauce is thick enough to coat the back of a spoon.
Finish the filling. Stir the shredded chicken and frozen peas into the sauce. Cook for another 2–3 minutes, until everything is warmed through. Taste and season with additional salt and pepper as needed. Remove from the heat and let the filling cool for about 10 minutes.
Add the puff pastry. On a lightly floured surface, gently roll the puff pastry just large enough to cover the top of your Dutch oven. Lay the pastry over the filling and gently press it around the edges.
Add the egg wash. Whisk together the egg and water, then lightly brush it over the puff pastry. Cut 3–4 small slits in the center to allow steam to escape. Sprinkle with flaky sea salt, if desired.
Bake. Place the Dutch oven on a rimmed baking sheet in case the filling bubbles over. Bake for 25–30 minutes, until the puff pastry is deeply golden and the filling is bubbling around the edges. Let cool for about 10 minutes before serving.
The Rotisserie Chicken Shortcut
Don't feel like cooking chicken first? Skip it completely and use 3 cups shredded rotisserie chicken instead. Start the recipe by cooking the vegetables in the butter, then stir the shredded chicken in with the peas at the end. It makes this one of those dinners that looks and tastes like you spent forever on it when you absolutely did not.
For the Flakiest Puff Pastry
Let the filling cool for about 10 minutes before laying the puff pastry on top. Puff pastry gets its beautiful flaky layers from cold butter, so putting it directly over a piping hot filling can start melting that butter before it ever reaches the oven.
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A Recipe by Madeline May
Cozy Puff Pastry Chicken Pot Pie
Ingredients
Chicken
Pot Pie Filling
Puff Pastry
Instructions
- Prep the vegetables Dice the onion, carrots, and celery and mince the garlic before you begin cooking so everything is ready to go.
- Brown the chicken Pat the chicken thighs dry and season with 1 teaspoon kosher salt and ½ teaspoon black pepper. Heat the olive oil in a large oven-safe Dutch oven over medium heat. Add the chicken thighs and cook until browned on both sides and cooked through. Transfer the chicken to a plate and let cool slightly.
- Shred the chicken Shred the cooked chicken using two forks, or place the warm cooked chicken in the bowl of a stand mixer fitted with the paddle attachment and mix on low just until shredded. Set aside.
- Cook the vegetables Heat the oven to 400°F. In the same Dutch oven, melt the butter over medium heat. Add the onion, carrots, and celery. Cook, stirring occasionally, for 7–8 minutes, until the vegetables begin to soften.
- Add the herbs and spices Add the garlic, thyme, sage, and smoked paprika. Cook over medium heat for about 30 seconds, until fragrant.
- Make the creamy filling Sprinkle the flour over the vegetables and cook over medium heat, stirring constantly, for 1–2 minutes. Slowly pour in the chicken broth while stirring to prevent lumps. Add the milk and heavy cream and stir until combined. Bring to a gentle simmer and cook, stirring occasionally, for 5–7 minutes, until the sauce has thickened enough to coat the back of a spoon.
- Finish the filling Stir in the shredded chicken and frozen peas. Cook over medium-low heat for 2–3 minutes, until everything is warmed through. Taste and season with additional salt and pepper as needed. Remove the Dutch oven from the heat and let the filling cool for about 10 minutes.
- Add the puff pastry On a lightly floured work surface, gently roll the puff pastry just large enough to cover the top of the Dutch oven. Lay the pastry directly over the filling, allowing it to extend slightly around the edges. Gently press it around the edge of the pot and trim any excess pastry if needed.
- Add the egg wash Whisk together the egg and water in a small bowl. Lightly brush the puff pastry with the egg wash. Using a sharp knife, cut 3–4 small slits in the center to allow steam to escape. Sprinkle with flaky sea salt, if desired.
- Bake Place the Dutch oven on a rimmed baking sheet to catch any filling that may bubble over. Bake for 25–30 minutes, until the puff pastry is deeply golden brown and the filling is bubbling around the edges.
- Serve Let the chicken pot pie cool for about 10 minutes before serving. Finish with additional fresh thyme, if desired.
The Rotisserie Chicken Shortcut
Want to make this even easier? Skip cooking the chicken thighs and use 3 cups of shredded rotisserie chicken instead. Start by cooking the vegetables in the butter, then add the shredded chicken along with the peas toward the end. It turns this into such an easy cozy dinner for a busy night.
For Flaky Puff Pastry
Let the filling cool for about 10 minutes before adding the puff pastry. This helps keep the pastry cold before it goes into the oven, giving you a puffier, flakier golden crust.
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