Chicken Pot Pie Recipe with Puff Pastry
This easy skillet recipe elevates classic chicken pot pie with a rich savory gravy, tender leftover chicken, plenty of veggies, and a golden flaky puff pastry topping. Chicken pot pie with puff pastry is a crowd-pleasing one pan dish that has all of the irresistibly cozy flavors you want in a comfort food dinner!
Servings: 8 servings
Calories: 603kcal
Ingredients
- ½ cup butter
- 1 cup chopped onion
- 1 cup chopped celery
- 3-4 cloves garlic minced
- ½ cup all-purpose flour
- 1 teaspoon dried thyme or 1 tb fresh thyme leaves
- ½ teaspoon dried sage
- 2 ½ cups chicken broth
- 14-16 ounces frozen mixed vegetables
- 3 ½ - 4 cups cooked chopped chicken
- ½ cup heavy cream
- 1 box frozen puff pastry sheets thawed (2 sheets)
- 1 egg + 1 tablespoon water
Instructions
- Preheat the oven to 400°F. Set out a 12-inch cast-iron skillet to use on the stovetop and place in the oven. If you don't have one, you can use a regular skillet and transfer the filling to a 9 x 9-inch baking dish.
- Place the skillet on the stovetop. Add the butter, onions, celery, and garlic. Sauté the veggies over medium heat for 3-4 minutes. Add the flour, dried thyme, and dried sage to the vegetables. Season liberally with salt and pepper. Cook for another 2-3 minutes, stirring regularly.
- Add the chicken broth, and stir well to create a gravy. Add in the frozen mixed vegetables, chopped chicken, and heavy cream. Stir until well combined. Then turn off the heat. Taste, and salt and pepper again if needed.
- Lay the thawed puff pastry sheets on a clean work surface. If you plan to bake the pot pie in the cast-iron skillet, overlap the two puff pastry sheets in a star shape with eight points. Then roll the two sheets together making sure the center of the sheets is wide enough to cover the whole 12 inches of the skillet. *If transferring the chicken pot pie filling to a 9 x 9 inch baking dish, layer the two puff pastry sheets together in a perfect square and roll them together.
- Carefully move the puff pastry sheet to the top of the skillet. Make sure the edges hang over a little bit, this helps keep the puff pastry sheet from sinking into the filling as it bakes.
- In a small bowl, whisk together the egg and 1 tablespoon of water. Brush the egg wash over the surface of the puff pastry. Then use a small knife to cut steam vents in the top of the puff pastry.
- Carefully place the skillet in the oven and bake for 30-35 minutes, until the puff pastry is fully puffed up and golden-brown, and the edges are bubbly. If the puff pastry starts to get too dark around any of the edges, loosely tent the top with foil and continue baking.
- Allow the pot pie to rest for 5 minutes then cut and serve.
Notes
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- Storing Leftovers - Let leftover pot pie cool completely before transferring to an airtight container. Store in the refrigerator for up to 3 days.
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- Freezing - This dish freezes fabulously! If you plan to freeze and enjoy later, assemble the pie in a freezer-safe container that can go straight from the freezer into the oven (like a disposable aluminum pan), but do not bake. Wrap the whole thing tightly in plastic wrap, followed by a layer of foil. Freeze for up to 3 months. When ready to bake, remove the foil and plastic and bake from frozen, adding 15-20 minutes to the recipe cook time.
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- Reheating - Reheat leftovers in a microwave in short bursts at 50% power. You can also reheat leftovers in the oven to get the puff pastry crust nice and crispy again. About 15 minutes at 350 degrees should do it.
Nutrition
Serving: 1pc | Calories: 603kcal | Carbohydrates: 44g | Protein: 13g | Fat: 42g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 0.5g | Cholesterol: 82mg | Sodium: 576mg | Potassium: 297mg | Fiber: 4g | Sugar: 2g | Vitamin A: 3194IU | Vitamin C: 8mg | Calcium: 55mg | Iron: 3mg