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Chicken Pot Pie with Puff Pastry | ScrambledandSpiced.com

Easy Chicken Pot Pie with Puff Pastry

Just when you thought Chicken Pot Pie couldn't get any better, add a flaky puff pastry crust that will take your dinner to the next level! Your dinner plans this week NEED to include this Easy Chicken Pot Pie Recipe with Puff Pastry recipe.
Course Dinner
Cuisine American, French
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4

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

  1. Begin by chopping all the vegetables (carrot, onion, mushroom, garlic)
  2. Remove the puff pastry from the freezer. Pre-heat your oven to 400 degrees F.
  3. 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. 
  4. Add the frozen pees and cook for another minute.
  5. 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.
  6. 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.
  7. Allow the mixture to come to a slow boil then turn the heat down to low. It should start to thicken.
  8. Stir in the shredded chicken and fresh thyme leaves. Remove from heat.
  9. 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.
  10. In a separate bowl, whisk together the egg white and 1 tablespoon of water.
  11. 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.
  12. Bake for 30 minutes at 400 degrees F until the pastry has puffed and the top has browned. Enjoy!!