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Puff Pastry Chicken Pot Pie

A delightful blend of flaky puff pastry topped over a savory and creamy chicken filling, making for a warm and comforting meal.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 520
Ingredients Method Notes

Ingredients
  

For the Filling
  • 1/4 cup unsalted butter
  • 1 medium yellow onion, diced
  • 2 medium carrots, peeled and diced
  • 2 stalks celery, diced
  • 6 cloves garlic, minced
  • 1 tablespoon fresh thyme leaves or 1/2 teaspoon dried thyme
  • 1/4 cup all-purpose flour
  • 2.5 cups low sodium chicken broth
  • 1/2 cup whole milk or heavy cream
  • 3 cups shredded rotisserie chicken (skin removed)
  • 1/4 cup frozen peas (do not thaw)
  • to taste salt and pepper
For the Crust
  • 1 sheet frozen puff pastry (thawed)
  • 1 large egg (beaten)
  • 1 tablespoon water (for egg wash)

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. In a large cast iron skillet, melt the butter over medium heat. Add the onion, carrot, and celery. Cook until the onion is softened, about 3–4 minutes.
  3. Add the garlic and thyme, cooking for 1 minute more.
  4. Sprinkle the flour over the veggies and stir to coat. Cook, stirring, for 1 minute to eliminate raw flour taste.
  5. Slowly pour in the chicken broth, stirring constantly to avoid lumps. Once smooth, add the milk or cream. Bring to a gentle simmer and cook until just starting to thicken, about 3 minutes.
  6. Turn off the heat and stir in the shredded rotisserie chicken and frozen peas. Season generously with salt and pepper. Taste and adjust seasoning as needed.
Assembly and Baking
  1. On a lightly floured surface, gently roll out the puff pastry and cut into 16–24 equal squares. Arrange the squares as you like on top of the chicken mixture, overlapping slightly.
  2. Brush the top with egg wash. Place the skillet on a parchment paper-lined baking sheet to catch any drips.
  3. Bake for 25–30 minutes, or until the puff pastry is deep golden brown and crisp.
  4. Let rest for 5–10 minutes before serving. Serve directly from the skillet and enjoy!

Notes

Serve with a side of slightly bitter greens like baby arugula or sautéed broccolini to cut through the richness. For best results, keep the skillet warm but off the heat when adding puff pastry to prevent melting before baking.