A comforting Chicken Pot Pie with Puff Pastry
These are the top reasons why we believe you should make this amazing Chicken Pot Pie.
- an amazing, creamy, thick, delicious chicken sauce with a lot of hidden vegetables
- seasoned with simple spices like thyme, pepper, and Vegeta
- the puff pastry becomes golden and crunchy after baking and covers the sauce beautifully
- a beautiful family meal perfect for weekends and celebrations
- use a baking dish or a pie dish that you have at home and adjust the ingredients
Essential ingredients
This recipe will need vegetables, chicken, spices, and puff pastry. Read more about the ingredients below.
Vegetables—This recipe uses colorful vegetables like onion, carrot, celery, leek, peas, and garlic. String beans cut into small cubes are optional.
Mushrooms - mushrooms are such a lovely addition to this sauce. Feel free to omit them in this recipe if you don't have them at home.
Chicken—We used skinless and boneless chicken breasts. However, you can use chicken cutlets, tenders, or turkey breast cut into small cubes.
Spices - we seasoned the sauce with Vegeta Original, thyme, and pepper. If you can't find Vegeta in your country, use a combination of salt, dried parsley, and dried celery.
Flour—We add flour to thicken the sauce. Use the flour you have at home. We always have all-purpose flour at hand, so we use that.
Heavy cream - will make the sauce creamy and full of flavor.
Puff pastry - use a prerolled fresh puff pastry.
Storing
It's always best to make the Chicken Pot Pie with Puff Pastry fresh from scratch.
However, if you have any leftovers, store them in an airtight container for up to 1 day. Before serving, reheat well in your oven or microwave.
How to make Chicken Pot Pie with Puff Pastry at home
Check this short video to learn how to make a Chicken Pot Pie with Puff Pastry.
Next, try these chicken recipes
- Roasted Stuffed Whole Chicken
- Chicken Liver Pate
- Chicken and Gnocchi (One-Pan)
- Chicken Cutlets with Tomatoes
- Creamy Mushroom Chicken
METHOD
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pan-fry the vegetables
Add butter and olive oil to a pot and place over medium heat. Add diced onion, carrot, celery stalk, leek, garlic, and mushrooms. Stir and pan-fry for 6 - 8 minutes or until the vegetables are softened.
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add the meat and season
Cut the chicken breast into small cubes. Add to the vegetables and pan-fry for 5 minutes, stirring occasionally. Add the Vegeta, thyme, and pepper, stir, and cook for a minute. Add the flour and cook for 3 minutes for the flour to cook.
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add the stock and peas
Pour vegetable (or chicken) stock or water into the vegetables and meat. Add the heavy cream and frozen peas. Stir to combine, then let simmer for 10 minutes.
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bake
Place a rack on the bottom of the oven and preheat the fan-assisted oven to 200°C / 400°F or preheat the conventional oven to 210 °C / 410°F. Remove the puff pastry from the fridge and unroll it. Choose a deep baking dish approx. 25 cm x 15 cm (10-inch x 6-inch) or a 22 cm (9-inch) pie dish (with a volume of 1500ml (6 cups). Place the dish over the puff pastry and cut the puff pastry about 5 cm or 2 inches wider than the dish.
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serve
Transfer the chicken sauce to a baking dish. Place the puff pastry over the sauce and pinch the sides of the puff pastry and the baking dish together to cover the sauce completely. Brush the pastry with an egg wash. Cut circles or other patterns out of the leftover dough and arrange on top of the puff pastry to decorate. Brush with an egg wash and place in the preheated oven. Bake for 25 minutes at 200°C / 400°F in a fan-assisted oven or a conventional oven at 210 °C / 410°F, or until golden brown. When the pie bakes, remove it from the oven and leave to cool, then serve.
