Hearty Chicken Pot Pie with Puff Pastry
Easy chicken pot pie with a flaky puff pastry crust
Prep 15 min
Cook 1 hr
Total 1 hr 15 min
Serves 4
Bring the warmth of Sunday dinner to your week with this hearty chicken pot pie. Tender chicken and fresh veggies swim in a creamy sauce, crowned with buttery puff pastry for a meal that feels like a hug.
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Ingredients
- 600 g chicken breasts or boneless thighs (about 1.2 lb)
- 2 cups milk (any fat percentage)
- 1 cup chicken broth
- 2 tsp chicken or vegetable stock powder
- 2 fresh thyme sprigs (optional)
- 1 large onion (chopped)
- 2 large carrots (chopped)
- 3 celery ribs (chopped)
- 2 garlic cloves (minced)
- 50 g unsalted butter (about 3 tablespoons)
- 1 tsp dried thyme
- 1/3 cup dry white wine (or extra chicken broth)
- 1/3 cup all-purpose flour
- 1/2 cup grated Parmesan cheese
- 1/2 tsp black pepper
- 1 cup frozen peas (no need to thaw)
- 2 puff pastry sheets (enough to cover ramekins)
- 1 egg (lightly beaten for egg wash)
Instructions
- In a large saucepan, combine the milk, chicken broth, and stock powder. Warm gently over medium heat until just simmering.
- Add the chicken and fresh thyme sprigs, cover, and poach over medium-low heat for 15 minutes without boiling.
- Remove the chicken from the liquid and shred or dice it. Set the chicken aside and keep the poaching liquid covered.
- Melt the butter in a large pot over medium heat. Sauté the onion and garlic for 2 minutes.
- Add dried thyme, carrots, and celery. Cook until the carrots start to soften, about 3 minutes.
- Pour in the white wine and stir, scraping the bottom of the pot. Let it cook until most of the wine evaporates, about 1.5 minutes.
- Sprinkle the flour over the vegetables and cook, stirring constantly, for 1 minute to create a roux.
- Gradually whisk in half of the reserved poaching liquid until smooth and thickened, then add the remaining liquid, Parmesan cheese, and black pepper. Stir to combine.
- Fold in the shredded chicken and frozen peas. Heat until steaming and thickened, about 3 minutes, stirring frequently.
- Remove the filling from heat and spoon it into four oven-safe ramekins or small pots. Let them cool in the refrigerator for at least 30 minutes.
- Preheat your oven to 180°C (350°F). Thaw the puff pastry sheets slightly and cut rounds about 1 inch larger in diameter than the ramekins using a bowl as a guide.
- Brush the edges of each ramekin with the beaten egg. Place the puff pastry over the filling, pressing the edges down to seal.
- Brush the tops of the pastry with more egg wash and cut a small slit in the center of each to allow steam to escape.
- Bake the pot pies for 35 to 40 minutes until the puff pastry is golden and puffed.
- Serve hot and enjoy your cozy, comforting chicken pot pie.
Pro tip: Partially thaw puff pastry to make it easier to handle and prevent tearing when covering the ramekins.
Nutrition
This recipe works out to about 520 calories per serving. For the full breakdown, protein, carbs, and fat included, save it in the Forkful app: nutrition is calculated automatically from the ingredient list.
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