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Chicken Pot Pie with Puff Pastry Crust

Rustic Chicken Pot with a flakey puff pastry crust that is filled with a creamy chicken filling with potatoes, carrots, celery and onions.

Course Main Course
Cuisine American
Keyword chicken
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 4 servings

Ingredients

  • 1 package puff pastry
  • 1/4 cup butter
  • 1/2 onion chopped
  • 1 stalk celery chopped
  • 1 tsp minced garlic
  • 3/4 cup diced potatoes I love to use the frozen diced potatoes in the hash brown section of your grocery store
  • 1 carrot diced (or 1 small can of carrots)
  • 1/2 cup flour
  • 1 1/2 cups chicken broth
  • 1/2 cup milk
  • 1 tsp thyme more or less to your liking
  • 1 tsp salt more or less to your liking
  • 1/2 tsp pepper more or less to your liking
  • 2 cups cooked chicken chopped

Instructions

Chicken Pot Pie Filling

  1. Preheat your oven to 400 degrees and remove the puff pastry from freezer or fridge to thaw.

  2. In a large frying pan, melt the butter over medium heat. Add the chopped onion and let it saute and soften for a couple of minutes.

  3. Add the celery and the minced garlic.  Stir and let saute for a couple of minutes.

  4. Add the potatoes and carrots, and stir.  Let it saute for a couple of minutes.

  5. Sprinkle the tops of the veggies with the flour.  Continuing stirring the combine the flour with the veggies for 1 minute.

  6. Add the chicken broth and stir until combined.  Let the chicken broth start to heat for a couple of minutes. 

  7. Add the milk.  Stir to combined.  The mixture with is thickening by now.  Let it simmer for a couple minutes, stirring occasionally.

  8. Add the thyme, salt, and pepper and stir it well to combine.  Add the cooked chicken and stir well.  Turn the heat to low and let it simmer about 5 minutes as you prep your crust.

Chicken Pot Pie Crust

  1. Open 1 sheet of puff pastry and fold it open onto a lightly floured surface.  With a floured rolling pin gently roll over the sheet of the puff pastry.  You are looking to enlarge the puff pastry just a little, but mainly trying to smooth the seams from the puff pastry being folded.

  2. Use a template to cut out the chicken pot pie base.  I was using 2 large soup bowls for mine, so I used a salad/dessert plate as my template.

  3. Press the base of the crust into the bottom and sides of the soup bowl.

  4. Repeat these steps for the second soup bowl.  If you are using smaller bowls/ramekins then repeat until all your containers are their base crust.

  5. Scoop the chicken pot pie filling into the bowls.  Since 1 was making 2 large soup bowls, I put half the filling into each bowl.

  6. Create the lattice pie topping by cutting 1 inch strips of the leftover puff pastry.  Place on top of the chicken pot pie filling using an over-under pattern to create the lattice top.

  7. Repeat on the remainder of the pie tops.

  8. Place into the 400 degree preheated oven on a cookie sheet and bake for 45-50 minutes until the top is golden brown.

  9. Serve hot.