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Individual portions of chicken pot pie on a parchment paper-lined board.
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Chicken Pot Pie with Puff Pastry

It is the ultimate comfort food, a one-bowl meal that comes together quickly!
Course Main Course
Cuisine American
Prep Time 30 minutes
Cook Time 30 minutes
Bake Time 40 minutes
Total Time 1 hour 40 minutes
Servings 6 servings
Calories 480kcal
Author Nora Rey
Cost $10-$12

Equipment

  • 4-quart Dutch oven(or a shallow pot)
  • 6 (10-ounce) ramekins (or oven-safe bowls) or a 2-quart oven-safe dish
  • Rolling pin or glass with smooth sides

Ingredients

  • 5 to 6 cups cooked chicken cut into small chunks (see note)
  • ¼ cup salted or unsalted butter
  • 1 large onion chopped, about 2 cups
  • 4 garlic cloves minced
  • 1 large carrot medium-diced, about 2 cups (see note)
  • ¼ cup all-purpose flour
  • 2 teaspoons chicken base or bouillon dissolved in 2 cups of water
  • 1 cup cream (see note)
  • 1½ cups fresh or frozen peas (see note)
  • ¼ cup fresh parsley (optional)
  • 1 or 2 frozen puff pastry sheets thawed (see note)
  • 1 egg beaten with 1 tablespoon of water
US Customary - Metric

Instructions

  • Sauté onion in butter over medium heat until softened, about 5 minutes.
  • Add garlic and carrots, then cook for 2 minutes. Sprinkle flour and mix.
  • Pour chicken stock and stir to dissolve the flour. Simmer for about 3 minutes. When it starts to bubble, mix in the chicken.
  • Add cream and peas. Simmer until the sauce is slightly thickened, for 6 to 8 minutes.
  • Season with salt and pepper. For more flavor, add herbs (thyme, sage, tarragon, or rosemary), spices (garlic or onion powder), or Worcestershire sauce. Add fresh parsley and turn off the heat.
  • Preheat oven to 400° F (204° C).
  • Roll out the pastry sheet on a lightly floured surface. Using a ramekin as your guide, make 6 cut-outs with ½-inch extra on the sides. Reroll the scraps or freeze them for later use.
  • Fill the ramekins and brush the outer edges with egg wash. Top with puff pastry and seal edges by pressing with your fingers. Make slits to release steam as it cooks.
  • Brush with egg wash and place on a baking sheet to catch any drippings.
  • Bake at 400° F (204° C) for 20 minutes. Lower to 350° F (177° C) and bake for another 10 to 20 minutes until golden brown.

Video

Notes

  • Chicken: Rotisserie chicken or any leftover chicken or turkey can be used (5 to 6 cups of cut-up chicken). You can also use 2 pounds of boneless chicken thighs or breasts—brown them before cooking to add more flavor.
  • Cream: I used heavy cream, but you can also use light cream, half-and-half, or even milk. Note that the higher the fat content is, the fewer chances of curdling.
  • Puff pastry: I used store-bought frozen puff pastry, a laminated dough that puffs into crispy, flaky layers when baked. You can also use a pie crust, phyllo dough, or canned biscuits.
  • Vegetables: I used frozen peas and fresh carrots. You can also use celery, potatoes, corn, green beans, or mushrooms.
TIPS:
  • Thaw frozen puff pastry in the fridge for a few hours or at room temperature for 30 minutes to an hour until pliable but still cold.
  • If your puff pastry tears or cracks, rub it with a bit of water and gently squeeze it back together.

Nutrition

Calories: 480kcal | Carbohydrates: 15g | Protein: 34g | Fat: 31g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 190mg | Sodium: 353mg | Potassium: 502mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3400IU | Vitamin C: 21mg | Calcium: 74mg | Iron: 3mg