It’s starting to feel a whole lot like winter here in Ohio which means it’s time for ALL THE COMFORT FOOD. Like, get-in-my-belly right now and warm me up! You need to try this Easy Chicken Pot Pie Recipe with Puff Pastry. You’ll be seriously impressed by this beautiful and delicious meal that you can make all in one-pan in just about 1 hour!! I don’t know about you but I hate dishes, so when I see a one-pot recipe I am all about it. Less time cleaning = more time for eating.
I’ve already made this recipe twice this week (1. because it’s so darn tasty, 2. because I had to make sure it’s perfect for you) and I’m am seriously not sad about it. The first time I made it, Alex and I almost ate the entire thing in one sitting. I don’t know if that makes me proud or disappointed, but regardless, that should tell you just how amazing this chicken pot pie is! I hope you love it as much as us. I’d love to hear your thoughts below!
Easy Chicken Pot Pie with Puff Pastry
Ingredients
- 1 tablespoons olive oil
- 1 cup chopped carrots
- 1 cup chopped yellow onion
- 1 cup chopped mushrooms white or baby bella
- 1/2 teaspoon salt more or less to taste
- 1/4 teaspoon pepper more or less to taste
- 3 cloves minced garlic
- 1 cup frozen peas
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/2 cup heavy cream
- 2 cups whole milk
- 2 cups shredded rotisserie chicken
- 5 sprigs fresh thyme
- 1 frozen puff pastry sheet
- 1 egg white
- 1 tablespoon water
Instructions
-
Begin by chopping all the vegetables (carrot, onion, mushroom, garlic)
-
Remove the puff pastry from the freezer. Pre-heat your oven to 400 degrees F.
-
Heat a cast iron skillet over medium heat. Once warmed, add 1 tablespoons olive oil and the chopped onions, carrots, and mushrooms. Season with salt and pepper. Cook for 8 minutes. Add garlic. Cook for another 2 minutes until the garlic is fragrant and vegetables are soft.
-
Add the frozen pees and cook for another minute.
-
Push the vegetables toward the side of the skillet to make a small hole with access directly to the pan. Add two tablespoons of butter. Allow to melt then add 2 tablespoons all-purpose flour. Mix with the vegetables and cook for another 2 minutes.
-
Slowly add the milk and heavy cream. Stir constantly, using a wooden spoon, scrape up the flavors that have stuck to the bottom of the pan.
-
Allow the mixture to come to a slow boil then turn the heat down to low. It should start to thicken.
-
Stir in the shredded chicken and fresh thyme leaves. Remove from heat.
-
Slice the puff pasty into 9 even strips. Criss-cross the puff pastry on top of the cast iron skillet to make a lattice design. Cut off any puff pastry that is hanging over the edge of the pan.
-
In a separate bowl, whisk together the egg white and 1 tablespoon of water.
-
Using a basting brush, apply the egg white mixture to the top of the puff pastry until just shinny. You won't use all the egg white.
-
Bake for 30 minutes at 400 degrees F until the pastry has puffed and the top has browned. Enjoy!!
More Comfort Food Recipes you will love:
If you liked my Easy Chicken Pot Pie with Puff Pastry Recipe, you might want to check out some of my other comfort food recipes…
Curried Sweet Potato Bisque with Candied Bacon
Slow Cooker Coconut Curry Basil Chicken
It was amazing, and super easy!!!
This is yum and a different way of using puff pastry. Love the beautiful golden brown colour of puff pastry.
I got hungry just reading this recipe!. Your chicken pot pie looks and sounds delicious and yes, easy too. Going to pin for later and make it soon!
This recipe is very interesting. I never tried pie’s and generally pie you made is something unique. I know pie which are sweet, but this seems to be with chicken and different spices. I will definitely try this.
So good! Can’t get enough. Easy to interchange the proteins too.