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Easy Chicken Pot Pie with Puff Pastry Topping Recipe

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4.1 from 15 reviews

This Easy Chicken Pot Pie combines tender rotisserie chicken with a rich, creamy vegetable filling made from carrots, celery, peas, and herbs, all topped with a flaky puff pastry crust. It's a comforting, classic American dish perfect for family dinners and gatherings.

Ingredients

For the Filling

  • 2 rotisserie chickens, meat removed and torn apart
  • 8 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1½ cups)
  • 4 stalks celery, diced (about 1¼ cups)
  • 2 large carrots, diced
  • 6 cloves garlic, finely minced
  • ½ cup all purpose flour
  • 3 cups chicken stock
  • ¼ cup sherry
  • ½ cup whole milk
  • 2 teaspoons fresh thyme, stems removed and roughly chopped
  • 2 teaspoons fresh sage, roughly chopped
  • 2 tablespoons freshly chopped chives
  • 2 tablespoons freshly chopped parsley
  • 1 cup frozen peas
  • Kosher salt and freshly cracked black pepper to taste
  • ⅔ cup panko bread crumbs

For the Puff Pastry Topping

  • 1 sheet puff pastry, thawed
  • 1 large egg yolk
  • 1 teaspoon cold water
  • Flaky salt (optional)

Instructions

  1. Sauté Vegetables: In a large Dutch oven, melt the butter over medium-high heat. Add the diced onion, celery, and carrots, and sauté for 5-7 minutes until the vegetables become translucent. Add the minced garlic and cook for an additional 60 seconds to release its aroma.
  2. Make the Roux: Reduce the heat to medium and sprinkle the flour evenly over the vegetables. Stir continuously and cook for 1-2 minutes until the flour starts to turn a golden color, forming a roux which will thicken the filling.
  3. Add Liquids and Thicken Filling: In a small bowl, whisk together the chicken stock, whole milk, and sherry. Slowly pour this mixture into the roux-coated vegetables, stirring constantly to prevent lumps. Allow the filling to come to a simmer and cook for 5-6 minutes until it thickens beautifully.
  4. Combine Chicken and Herbs: Stir in the shredded rotisserie chicken, frozen peas, fresh thyme, sage, chives, and parsley. Season with kosher salt and freshly cracked black pepper to taste. Mix well and adjust seasoning as needed.
  5. Prepare Baking Dish: Preheat the oven to 400°F (200°C). Spread the panko breadcrumbs evenly across the bottom of a 9x13 inch baking dish to absorb excess moisture and add crunch.
  6. Assemble Filling: Pour the thickened chicken and vegetable filling over the panko in the baking dish. Let it sit for about 10 minutes to cool slightly and allow the breadcrumbs to absorb moisture.
  7. Prepare Puff Pastry: Roll out the thawed puff pastry with a rolling pin to create an 11 x 15-inch rectangle, slightly larger than your baking dish’s surface. In a small bowl, whisk the egg yolk with cold water to make an egg wash.
  8. Top Pie and Add Egg Wash: Carefully place the puff pastry sheet over the filling. Tuck any excess dough along the edges of the baking dish to form a crust and crimp the edges to seal. Brush the entire pastry surface with the egg wash and sprinkle flaky salt on top if desired. Cut small slits in the pastry to allow steam to escape during baking.
  9. Bake: Place the baking dish on a larger sheet pan to catch any drips and transfer it to the oven. Bake for 20-25 minutes, or until the puff pastry is golden brown and the filling is bubbling through the vents.
  10. Cool and Serve: Remove the pie from the oven and allow it to cool for at least 15 minutes before serving. This resting time helps the filling set for easier slicing and serving.

Notes

  • You can use leftover cooked chicken or rotisserie chicken for a quick and flavorful filling.
  • For extra crispiness, the panko layer on the bottom helps absorb moisture and prevents soggy crust.
  • If you don’t have sherry, dry white wine or extra chicken stock can be used as a substitute.
  • Make sure to let the pot pie cool before serving to avoid burns and to help the filling set properly.
  • The flaky salt on top is optional but adds a nice finishing touch with a slight crunch and saltiness.

Find it online: https://dishcooks.com/easy-chicken-pot-pie-with-puff-pastry-topping-recipe/