Puff Pastry Chicken Pot Pie

Puff pastry chicken pot pie is made with a from-scratch sauce that's filled with fresh veggies and tender chicken topped with golden, flaky puff pastry. It's the perfect comfort food meal for a cold winter night!

Prep Time 20

Cook Time 25

Total Time 45

Servings servings

Author Heather

Ingredients

Filling:

¼ cup (56 g) unsalted butter divided
16 ounces boneless skinless chicken breasts cubed
1 medium onion diced
2 celery ribs diced
2 garlic cloves minced
¼ cup (30 g) all purpose flour
8 ounces milk
16 ounces chicken broth
½ teaspoon dried thyme
¼ teaspoon salt
¼ teaspoon pepper
2 cups frozen peas and carrots

Crust:

1 sheet puff pastry thawed
1 large egg
1 tablespoon whole milk

Instructions

Preheat oven to 425℉.
In a 12" sauté pan over medium heat, add 2 tablespoons of butter. When hot and melted, add cubed chicken. Cook for about 3-4 minutes, flipping halfway through, or until cooked through. Remove from pan, set aside, and cover to keep warm.
Add remaining 2 tablespoons of butter, onions, and celery. Cook for about 4-5 minutes, or until vegetables begin to brown around the edges. Add garlic and cook an additional 30 seconds.
Add flour to pan and stir to coat vegetables. Cook for 1 minute, then add chicken broth and milk. Whisk to incorporate, scraping the bottom of the pan as needed. Add thyme, salt, pepper, and peas & carrots. Stir to combine.
Bring to a simmer and allow sauce to cook until thickened, about 4 to 6 minutes. Remove from heat, add chicken, and stir to incorporate.
Unfold puff pastry sheet and slice (or cut with kitchen scissors) into small, 2 inch squares. Place squares randomly and overlapping to cover the pot pie filling.
Crack egg into a small bowl, add 1 tablespoon of milk, and beat to create an egg wash. Brush egg wash over puff pastry crust.
Bake for about 23 to 27 minutes, or until puff pastry is golden brown across the top.
Remove from oven and allow to set for 10 minutes before serving.

Notes

Don't have an oven-safe sauté pan?: Any 2-quart oven safe baking dish can also be used instead, like an 11x7 glass dish. Cook your filling on the stove top, then pour into an oven safe dish, top with puff pastry, and bake as directed.
Leftovers: Leftovers will keep for 3-4 days in a tightly sealed container in the refrigerator. Reheat leftovers in the oven at 350 degrees Fahrenheit, covered, for up to 20 minutes, or in the microwave.

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