Chicken Pot Pie with Puff Pastry Crust
Zoe Patchin

Chicken Pot Pie with Puff Pastry Crust

Make a cozy chicken pot pie with a flaky puff pastry crust. Creamy filling, golden top, and easy enough for a weeknight dinner.

Ingredients

  • 1 sheet store-bought puff pastry, thawed but kept cold
  • 4 tablespoons salted butter
  • 1/2 medium yellow onion, diced
  • 2 large carrots, peeled and sliced into 1/4-inch rounds
  • 2 ribs celery, diced
  • 3 cloves garlic, minced
  • 1 teaspoon fresh thyme leaves, plus more for garnish
  • 1/2 teaspoon chopped fresh rosemary
  • 1/3 cup all-purpose flour
  • 2 cups low-sodium chicken broth
  • 3/4 cup whole milk
  • 1 teaspoon kosher salt
  • Lots of freshly ground black pepper
  • 3 cups cooked chicken, shredded or diced
  • 1 cup frozen peas
  • 1 egg + 1 tablespoon water, beaten together (for egg wash)
  • Flakey salt for topping

Directions

  1. Preheat your oven to 400°F.
  2. Lightly flour a work surface and roll out the thawed puff pastry sheet just enough to eliminate any fold lines. Invert a 3-Quart Monochrome Pre-Seasoned Cast-Iron Dutch Oven top-down onto the pastry. Using a sharp paring knife, trace closely around the outside edge of the rim to cut out a clean, precise pastry circle. Transfer the pastry round to a parchment-lined plate and place it back in the refrigerator to keep it cold.
  3. Wipe any flour off the Dutch oven and place it on the stovetop over medium heat. Melt the butter, then add the onion, carrots, and celery. Cook for 6 to 8 minutes until the vegetables begin to soften. Stir in the minced garlic, thyme, and rosemary and cook for about 1 minute until fragrant.
  4. Sprinkle the flour over the vegetables. Stir constantly for 1-2 minutes to cook out the raw flour taste. Stir in the chicken broth, milk, salt, and pepper. Bring the liquid to a gentle simmer and cook for 3-5 minutes until the sauce thickens to a rich, glossy gravy.
  5. Turn off the heat. Fold in the cooked chicken and frozen peas. Taste the filling and adjust salt or pepper as needed. 
  6. Retrieve the cold puff pastry circle from the fridge and lay it directly over the hot filling, gently pressing it into the Dutch oven. Brush the pastry evenly with the egg wash. Using the tip of a sharp knife, cut 3 or 4 small vent slits in the center of the pastry to allow steam to escape.
  7. Bake uncovered for 20-25 minutes, or until the puff pastry is deep golden brown, fully puffed, and the filling is bubbling beneath the edges.
  8. Remove carefully from the oven and top with a sprinkle of flakey salt and fresh thyme leaves. Let the pot pie rest for 5-10 minutes before scooping into bowls.