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.
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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
- Preheat your oven to 400 degrees and remove the puff pastry from freezer or fridge to thaw.
- 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.
- Add the celery and the minced garlic. Stir and let saute for a couple of minutes.
- Add the potatoes and carrots, and stir. Let it saute for a couple of minutes.
- Sprinkle the tops of the veggies with the flour. Continuing stirring the combine the flour with the veggies for 1 minute.
- Add the chicken broth and stir until combined. Let the chicken broth start to heat for a couple of minutes.
- Add the milk. Stir to combined. The mixture with is thickening by now. Let it simmer for a couple minutes, stirring occasionally.
- 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
- 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.
- 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.
- Press the base of the crust into the bottom and sides of the soup bowl.
- 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.
- 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.
- 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.
- Repeat on the remainder of the pie tops.
- Place into the 400 degree preheated oven on a cookie sheet and bake for 45-50 minutes until the top is golden brown.
- Serve hot.
Servings: 4 servings