Description
This Puff Pastry Chicken Pot Pie offers a comforting and flaky crust filled with a creamy chicken and vegetable mixture. Featuring tender rotisserie chicken, vibrant peas, corn, carrots, and pearl onions in a rich, seasoned sauce, topped with golden puff pastry rectangles for a deliciously indulgent meal perfect for family dinners.
Ingredients
Pot Pie Filling
- 3 tablespoons butter
- 1 tablespoon olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- ⅓ cup all-purpose flour
- 1 cup chicken stock
- ¾ cup heavy whipping cream
- ½ tablespoon Italian seasoning
- ½ teaspoon paprika
- 1 rotisserie chicken, shredded
- 3 carrots, peeled and diced
- 1 cup frozen corn
- 1 cup frozen peas
- 1 cup frozen pearl onions
- 3 tablespoons chopped fresh parsley
- 2 bay leaves
Puff Pastry Topping
- 1 package (14 oz) puff pastry, thawed and cut into 2.5-3 inch rectangles
- 1 egg, beaten
- Flaky salt for sprinkling
Instructions
- Sauté aromatics: Heat the butter and olive oil in a large pot over medium-high heat. Once the butter has melted, add the diced onion, minced garlic, salt, and pepper. Sauté until the onions soften, about 1-2 minutes.
- Make the roux and sauce: Whisk in the all-purpose flour and continue to cook, stirring, until the flour is lightly browned, approximately 1-2 minutes. Gradually add the chicken stock, heavy whipping cream, Italian seasoning, and paprika while whisking continuously. Continue cooking until the mixture thickens, about 5 minutes.
- Add chicken and vegetables: Stir in the shredded rotisserie chicken, diced carrots, frozen corn, frozen peas, frozen pearl onions, chopped parsley, and bay leaves. Reduce heat to medium-low and simmer the filling for 15 minutes. Taste and adjust seasoning with salt and pepper, then remove from heat and let cool slightly.
- Preheat oven: While the filling simmers, preheat your oven to 400ºF (204ºC).
- Assemble the pot pie: Remove the bay leaves from the filling and pour it into an oven-safe pie dish, spreading the mixture evenly. Lay the puff pastry rectangles over the filling, overlapping them to fully cover the filling. Brush the pastry top with the beaten egg and sprinkle with flaky salt for a golden, crunchy finish.
- Bake: Place the pie on the center rack of the preheated oven. Bake for 20-25 minutes or until the puff pastry is golden brown and crisp. Remove from oven and allow the pot pie to cool for 5-10 minutes before serving.
Notes
- Ensure the puff pastry is fully thawed before cutting and assembling to prevent tearing.
- You can substitute other vegetables like green beans or mushrooms based on preference.
- For a lower fat version, substitute heavy cream with half-and-half or whole milk, but expect a slightly thinner sauce.
- Leftover pot pie can be refrigerated for up to 3 days and reheated in the oven for best texture.
- Use fresh herbs for the best flavor, but dried parsley can be substituted if needed (use 1 teaspoon dried).
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
