Chicken Pot Pie with Puff Pastry

Creamy chicken and vegetables topped with puff pastry and baked until golden and flaky.

Course Main Course

Cuisine American

Prep Time 30

Cook Time 30

Bake Time 40

Total Time 1 40

Servings servings

Calories 480kcal

Cost $10-$12

Note: Thaw puff pastry until soft enough to unfold but still cold. Use 1 or 2 sheets, depending on how thick you want the crust.
In a large pot or deep pan, sauté onion in butter until softened. Add garlic and carrot; cook until slightly softened. Sprinkle in flour and mix well.
Add the stock and stir until smooth. Simmer until slightly thickened, then add the chicken.
Add cream and peas. Simmer until the sauce thickens slightly. Season with salt and pepper. Stir in parsley, herbs, or Worcestershire sauce, if using.
Roll out puff pastry on a lightly floured surface. Cut rounds slightly larger than the ramekins.
Divide filling among ramekins or a shallow 2-quart baking dish. Let cool slightly, then brush the edges with egg wash.
Top with puff pastry and press the edges to seal. Cut small slits on top and brush with egg wash.
Bake at 400°F for 20 minutes. Lower the heat to 350°F and bake for another 10 to 20 minutes, or until golden brown.
Cool for about 10 minutes before serving.

Chicken: Use rotisserie chicken, leftover chicken, or turkey.
Cream: Heavy cream, light cream, half-and-half, or milk will work. Higher-fat dairy is less likely to curdle.
Puff pastry: Store-bought frozen puff pastry is easiest. Pie crust, phyllo, or canned biscuits can also be used.
Vegetables: Use peas and carrots, or add celery, potatoes, corn, green beans, or mushrooms.

Make-Ahead

Fridge: Assemble and refrigerate for up to 1 day. Let sit 30 minutes before baking.
Freeze unbaked: Freeze before egg wash. Thaw slightly, brush with egg wash, then bake.
Freeze baked: Cool completely and freeze. Reheat until hot and crisp.