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Quick Crispy Chicken Pot Pie with Easy Puff Pastry Top

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A quick and easy weeknight chicken pot pie topped with golden, flaky puff pastry instead of traditional homemade crust. Creamy filling with rotisserie chicken and vegetables comes together in under 40 minutes for a comforting meal that feels like Sunday dinner on a Tuesday schedule.

Ingredients

Scale
  • 3 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 medium carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about 1/2 cup)
  • 3 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1 cup whole milk or half-and-half
  • 3 cups cooked shredded chicken (rotisserie chicken recommended)
  • 1 cup frozen peas
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • Salt and black pepper to taste (about 1 teaspoon salt and 1/2 teaspoon pepper)
  • 1 sheet frozen puff pastry, thawed
  • 1 large egg, beaten with 1 tablespoon water
  • Flaky sea salt for sprinkling (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Place a rack in the center position. Take your thawed puff pastry sheet out of the fridge and let it sit on the counter while you make the filling.
  2. Melt the butter in your large skillet or Dutch oven over medium heat. Let it foam up and then settle down. Add the diced onion, carrots, and celery. Cook for about 5 to 7 minutes, stirring occasionally, until the vegetables start to soften. The onions should look translucent, not brown.
  3. Add the minced garlic and cook for one more minute, stirring constantly.
  4. Sprinkle the flour over the vegetables and stir constantly for 1 to 2 minutes. The mixture will look pasty and stick to the vegetables.
  5. Slowly pour in the chicken broth while whisking continuously to prevent lumps. The mixture will start to thicken almost immediately. Switch to a wooden spoon once the broth is incorporated.
  6. Pour in the milk or half-and-half and stir until combined. Bring the mixture to a gentle simmer and let it cook for 2 to 3 minutes, stirring occasionally, until it thickens enough to coat the back of a spoon.
  7. Stir in the shredded chicken, frozen peas, thyme, rosemary, salt, and pepper. Taste and adjust seasoning. Remove the skillet from the heat.
  8. Pour the filling into your 8×8 baking dish and spread it into an even layer.
  9. Unfold the thawed puff pastry sheet on a lightly floured surface. If it has cracks along the folds, gently press them back together with your fingers. Trim the pastry to fit your baking dish, leaving about a 1/2-inch overhang on all sides.
  10. Place the pastry over the filling. Tuck the overhang under itself slightly so it fits snugly against the edges of the dish. Cut 3 to 4 slits in the top of the pastry with a sharp knife to let steam escape.
  11. Brush the pastry with the beaten egg wash. Be generous but don’t let it pool in the corners. Sprinkle with flaky sea salt if using. Place the baking dish on a sheet pan to catch any drips.
  12. Bake for 20 to 25 minutes, until the pastry is puffed up and deep golden brown and the filling is bubbling up through the slits. Let it rest for 5 minutes before serving.

Notes

Don’t overwork the puff pastry. Make sure your filling is hot before adding the pastry. Watch your liquid ratio – the sauce should be thick enough to coat the back of a spoon before adding chicken. Let it rest for 5 minutes after baking. Use a sharp knife to cut slits in the pastry. For vegetarian version, skip chicken and double vegetables with mushrooms and chickpeas. For gluten-free, use gluten-free flour blend and gluten-free puff pastry. For dairy-free, swap butter for olive oil and use unsweetened oat milk or canned coconut milk.

Nutrition

Keywords: chicken pot pie, puff pastry, quick dinner, weeknight meal, comfort food, rotisserie chicken, easy recipe

Find it online: https://sparklechew.com/quick-crispy-chicken-pot-pie-with-easy-puff-pastry-top/