Chicken Pot Pie with Flaky Puff Pastry (Printable Version)

Tender chicken and vegetables in a rich cream sauce, crowned with golden, buttery puff pastry. A timeless comfort food.

# Ingredient List:

→ For the Filling

01 - 2 cups cooked chicken breast, diced
02 - 1 cup carrots, diced
03 - 1 cup frozen peas
04 - 1/2 cup celery, diced
05 - 1 small onion, finely chopped
06 - 3 tablespoons unsalted butter
07 - 1/4 cup all-purpose flour
08 - 2 cups chicken broth
09 - 1 cup whole milk
10 - 1/2 teaspoon dried thyme
11 - 1/2 teaspoon dried parsley
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper

→ For the Topping

14 - 1 sheet puff pastry, thawed
15 - 1 egg, beaten for egg wash

# Step-by-Step Instructions:

01 - Preheat oven to 400°F.
02 - In a large skillet over medium heat, melt the butter. Add onion, carrot, and celery. Sauté for 5 minutes until softened.
03 - Sprinkle in the flour and stir constantly for 2 minutes to form a roux.
04 - Gradually whisk in the chicken broth and milk. Bring to a simmer, stirring until thickened, approximately 4 to 5 minutes.
05 - Add cooked chicken, peas, thyme, parsley, salt, and pepper. Stir and cook for 2 minutes. Remove from heat.
06 - Spoon the filling into a 9-inch pie dish or divide among 4 individual ramekins.
07 - Roll out the puff pastry sheet to fit over the dish. Drape pastry over the filling, trimming any excess. Press edges to seal.
08 - Cut a few small slits in the pastry to allow steam to escape. Brush with beaten egg.
09 - Bake for 25 to 30 minutes, or until the pastry is golden brown and crisp.
10 - Let stand 5 minutes before serving.

# Tips from hearthlykitchen:

01 -
  • The contrast between the buttery, flaky pastry crust and the velvety sauce underneath creates this perfect comfort food moment that somehow makes any bad day better.
  • Youll find yourself coming back to this recipe whenever someone needs cheering up because that first bite reaction is worth the prep work every single time.
02 -
  • The filling must cool for at least 10 minutes before adding the puff pastry topping, or youll end up with undercooked pastry and an overcooked filling like I did on my first three attempts.
  • Creating small slits in the pastry isnt just decorative, its essential for releasing steam and preventing a soggy-bottomed crust that collapses when served.
03 -
  • If your pastry starts browning too quickly but the filling still needs time, loosely tent the top with foil for the remaining bake time rather than reducing the temperature.
  • The 2-minute flour cooking time isnt arbitrary, its critical for developing flavor and ensuring the flour properly gelatinizes, so set a timer rather than guessing.

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