For an extra golden crust, brush the top of the puff pastry with an egg wash (1 egg beaten with 1 tablespoon of water) before baking. Feel free to customize the vegetables to your liking. Diced potatoes, mushrooms, or green beans would be excellent additions. To make ahead, prepare the filling and blind-bake the crust. Store separately until ready to assemble and bake. If the pastry begins to brown too quickly, tent it loosely with foil.
Puff Pastry Chicken Pot Pie
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PREP TIME20 mins
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COOK TIME1 hrs 10 mins
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TOTAL TIME1 hrs 30 mins
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SERVING8 People
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VIEWS72
Indulge in the ultimate comfort food with our Puff Pastry Chicken Pot Pie. A symphony of savory chicken and vegetables nestled in a creamy sauce, crowned with a golden, flaky puff pastry crust.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate40 g
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Cholesterol51 mg
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Fiber3 g
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Protein15 g
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Saturated Fat15 g
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Sodium847 mg
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Sugar3 g
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Fat45 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven to 400 degrees F (200 degrees C). (5 minutes)
02
StepOn a lightly floured surface, roll out 1 sheet of puff pastry into an 11-inch square. Gently press into a 9-inch pie dish, trim any excess pastry, and prick the bottom thoroughly with a fork. Cover the pastry with aluminum foil, weighing it down with pie weights or dried beans.
03
StepBake in the preheated oven until the pastry is puffed up and golden brown, approximately 25 minutes. Remove from the oven, carefully remove the foil and weights, and set aside to cool slightly.
04
StepIn a large skillet or Dutch oven, melt the butter over medium-low heat. Add the chopped onion and sliced celery and cook until softened and translucent, about 5 minutes. Stir in the flour, salt, pepper, and celery seed. Cook, stirring constantly, until the mixture forms a smooth paste, about 1 minute.
05
StepSlowly pour in the milk, whisking continuously to prevent lumps. Gradually add the chicken broth, a little at a time, while stirring. Cook, stirring constantly, until the sauce has thickened, approximately 7 to 10 minutes. Add the cubed chicken and frozen mixed vegetables.
06
StepCook until the vegetables are heated through, about 3 to 5 minutes.
07
StepPour the chicken and vegetable mixture into the pre-baked puff pastry shell. Roll out the second sheet of puff pastry into an 11-inch square and carefully place it over the top of the chicken mixture. Trim any excess pastry, crimp the edges to seal, and cut a few slits in the top crust to allow steam to escape.
08
StepBake in the preheated oven until the pastry is golden brown and the filling is bubbly, approximately 45 to 50 minutes. Let cool for 10 minutes before serving.
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Branson Collins
May 6, 2025The pre-baking of the bottom crust is genius! No more soggy pot pie bottoms.
Loy Littel
Apr 25, 2025I added some thyme and rosemary to the filling for extra flavor, and it was delicious!
Pascale Thompson
Apr 7, 2025My family loved this! It's definitely going into our regular rotation.
Elisha Anderson
Jan 29, 2025I used vegetable broth instead of chicken broth to make it vegetarian, and it was still very tasty!
Rex Willms
Jan 1, 2025I used rotisserie chicken to save time, and it worked great.
Frederique Cartwright
Dec 28, 2024This recipe is amazing! The puff pastry makes all the difference.
Jeremy Schaefer
Dec 17, 2024Be careful not to overcook the puff pastry; watch it closely during the last 15 minutes of baking.
Jorge Brekke
Oct 18, 2024The celery seed really elevates the flavor of the filling.
Brice Beatty
Aug 31, 2024Freezes well! I made a double batch and froze one for later.