Creamy Chicken Pot Pie Recipe with Puff Pastry
Made with store-bought puff pastry and rotisserie chicken, my chicken pot pie recipe with puff pastry delivers all the comfort of a classic pot pie with a lot less work. The creamy filling starts with a sautéed mirepoix of onions, carrots, and celery, then gets enriched with chicken broth and a little cream cheese for extra richness. A sheet of flaky puff pastry bakes up golden and crisp on top, making this an easy, oven-baked dinner that’s ready in under an hour and perfect for busy weeknights or cozy family meals.
Equipment
Ingredients
- 2 tsp olive oil
- 1 cup onion (chopped)
- 1 cup celery (chopped)
- 1 cup carrots (chopped)
- 3 cloves garlic (minced)
- 1 tbsp fresh thyme
- 4 tbsp butter
- 4 tbsp flour
- 2 ¼ cups chicken broth
- 2 oz cream cheese
- 3 cups cooked chicken (shredded)
- 1 cup corn (fresh or frozen)
- 1 sheet puff pastry
- 1 egg
- flaky salt (for finishing)
Instructions
- Preheat oven to 375º.
- In a 10 inch iron skillet or oven proof skillet, heat oil and add carrots, onions and celery. Cook until onion is softened, celery and carrots should still have a little crunch, about 5-8 minutes. Add garlic and thyme and cook an additional minute.
- Add butter to the pan and once melted add flour and whisk for about a minute. Slowly add chicken broth whisking until it has thickened. Add cream cheese and stir until melted.
- Add shredded chicken, and corn and mix to combine.
- Roll pastry dough into a square that will cover the skillet. Place on top of the chicken mixture. Whisk an egg with a tablespoon of water and brush the top of the puff pastry, brush the bottoms of the corners, and press them against the outside of the skillet.
- Cut 3-4 1 inch slits in top to vent. Sprinkle with flaky salt and pepper.
- Place the skillet on top of a baking sheet to catch any drips. Bake for 30-40 minutes until the top of the puff pastry is golden brown and the chicken mixture is bubbly. Let cool for 10 minutes before serving.
Barbara's Notes + Tips
- You can add frozen peas and carrots instead of or in addition to corn.
- Try to avoid opening the oven door as much as possible. Each time you open the oven, the temperature can change which will affect your cook time and final product.
- Taste your chicken filling before layering the puff pastry on top to make sure it's seasoned to taste. Once that flaky crust is on, it'll be a lot harder to adjust.
Nutrition
Calories: 537kcal | Carbohydrates: 34g | Protein: 25g | Fat: 34g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 0.3g | Cholesterol: 111mg | Sodium: 611mg | Potassium: 451mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4194IU | Vitamin C: 8mg | Calcium: 60mg | Iron: 3mg
