This delightful and incredibly comforting puff pastry chicken pot pie is a breeze to prepare. It’s bursting with flavor and makes for the perfect meal. This hearty dish is packed with all the classic ingredients, ensuring a warming experience with every bite!
INGREDIENTS
- 1 lb boneless, skinless chicken breasts, cooked and shredded
- ½ cup (1 stick) butter
- 1 cup celery hearts, chopped
- 1½ cups carrots, chopped
- 1 cup leeks, thinly sliced
- 2 teaspoons kosher salt (plus more to taste)
- 1 teaspoon freshly ground black pepper (plus more to taste)
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- 1½ cups baby Dutch yellow potatoes, chopped into quarters
- 5 garlic cloves, chopped
- 4 sprigs fresh thyme, de-stemmed
- ½ cup all-purpose flour
- 2 cups chicken stock (plus more if desired)
- 2 cups half-and-half
- 2 bay leaves
- 1 cup frozen peas
- 1 (17.3 ounce) package frozen puff pastry, thawed
- 1 large egg + 1 tablespoon water, mixed for egg wash
INSTRUCTIONS
- Thaw the Puff Pastry: Before you start, take the puff pastry out of the freezer to thaw according to package instructions.
- Preheat the Oven: Preheat your oven to 400°F (200°C). Prepare your baking dish (mini ramekins, pie plate, or baking dish) and place it on a large baking sheet to catch any spills.
- Sauté the Vegetables: In a large Dutch oven or pot over medium heat, melt the butter. Once sizzling, add the celery, carrots, and leeks. Season with salt, pepper, garlic powder, and smoked paprika. Sauté until the vegetables are softened and lightly golden, about 6-7 minutes.
- Add Potatoes and Thyme: Stir in the potatoes, garlic, and fresh thyme, cooking until the potatoes are fork-tender, about 7-10 minutes.
- Incorporate Flour: Sprinkle the flour over the vegetable mixture and stir to combine, ensuring all vegetables are coated. Cook together for another 2 minutes.
- Add Stock and Half-and-Half: Gradually pour in the chicken stock, stirring until the flour is absorbed and the mixture thickens. Then add the half-and-half and bay leaves, stirring well. Allow the mixture to simmer for 4-5 minutes.
- Finish the Filling: Stir in the shredded chicken and frozen peas, cooking for another 2-3 minutes. The filling should be thick; if you prefer a looser consistency, add more stock gradually, ½ cup at a time, until you reach the desired thickness. Remove from heat.
- Prepare the Puff Pastry: Cut the puff pastry to fit your baking vessel(s). For mini ramekins, you can turn them upside down on the pastry to measure and cut with a sharp knife. Cut a small slit in the center of each pastry piece and set aside.
- Assemble the Pot Pie: Spoon the filling into the prepared vessels, leaving about ½ inch at the top to accommodate bubbling. Wipe the rims if necessary.
- Add Puff Pastry: Gently place the puff pastry over the filling. Brush the top with the egg wash.
- Bake: Bake the chicken pot pie for 20-25 minutes, or until the puff pastry is golden brown. Allow it to cool for 10 minutes before serving. Enjoy!
NOTES
- If prepared in advance, the filling can be stored in an airtight container in the refrigerator for up to 24 hours for optimal freshness.
- The filling can also be frozen for up to two months.
- It’s not recommended to refrigerate or freeze the cooked puff pastry, as this may affect its taste and texture.
