Chicken Pot Pie with Puff Pastry (Golden & Flaky)
A comforting classic that warms the heart and satiates the soul, this Chicken Pot Pie with Puff Pastry Crust marries the traditional comforts of a countryside kitchen with a modern twist. The flaky, buttery crust gives it an elegant touch that will impress at any table. Drawing from both French and American influences, this dish is a celebration of humble beginnings elevated to gastronomic delight.
Equipment
- Large skillet (12-inch / 30cm)
- 9-inch (23cm) deep-dish pie dish or oven-safe baking dish
- Rolling Pin
- Pastry brush
- Instant-read thermometer
Ingredients
- 1.1 lbs boneless, skinless chicken breasts cubed into 1-inch pieces, about 500g
- 2 tablespoons olive oil regular or light olive oil — save extra virgin for finishing
- 1 cup yellow onion finely chopped, about 150g
- 2 cloves garlic minced
- 2 cups mixed vegetables peas, carrots, and corn; fresh or frozen, about 300g
- ¼ cup all-purpose flour about 30g
- 2 cups chicken broth preferably homemade, about 480ml
- ½ cup heavy cream about 120ml
- 1 teaspoon salt to taste
- ½ teaspoon black pepper freshly ground
- 1 sheet puff pastry approximately 320g / 11oz, thawed according to package instructions
- 1 medium egg beaten, for egg wash
Instructions
- Preheat your oven to 200°C / 400°F (180°C fan-forced).
- In a large skillet, heat the olive oil over medium heat. Add the chicken pieces and cook until golden brown, about 5-7 minutes. Remove and set aside.1.1 lbs boneless, skinless chicken breasts, 2 tablespoons olive oil
- In the same skillet, add the onions and sauté until translucent, about 3 minutes. Add the garlic and cook for 1 minute more.1 cup yellow onion, 2 cloves garlic
- Stir in the mixed vegetables and cook for another 2 minutes. Sprinkle the flour over the vegetables and stir to coat.2 cups mixed vegetables, 1/4 cup all-purpose flour
- Gradually pour in the chicken broth while stirring continuously, then add the cream, salt, and pepper. Let the mixture simmer until it thickens, about 5 minutes. Return the chicken to the skillet and mix well. Remove from heat.2 cups chicken broth, 1/2 cup heavy cream, 1 teaspoon salt, 1/2 teaspoon black pepper, 1.1 lbs boneless, skinless chicken breasts
- Roll out the puff pastry on a lightly floured surface to about 3mm (⅛-inch) thickness and cut it about 2.5cm (1 inch) larger than your 9-inch (23cm) baking dish on all sides.1 sheet puff pastry
- Pour the filling into a 9-inch (23cm) deep-dish pie dish (at least 5cm / 2 inches deep), or divide among four individual 12cm (5-inch) oven-safe ramekins. Drape the puff pastry over the filling, fold the overhanging edges under and crimp with a fork to seal against the rim of the dish. Cut 3–4 small slits in the top to allow steam to escape. Brush the top with the beaten egg for a deep golden glaze.1 medium egg
- Bake for 30–35 minutes until the pastry is deep golden brown and puffed, and the filling is bubbling through the steam vents. The internal temperature of the filling should reach at least 74°C / 165°F.
Notes
Storage: Refrigerate leftovers tightly covered for up to 3 days. Reheat in a 180°C / 350°F oven for 15–20 minutes to keep the pastry crisp — microwaving will soften it.
Freezer-friendly: Freeze baked pies for up to 2 months. Thaw overnight in the fridge before reheating. You can also freeze unbaked assembled pies — bake from frozen at 200°C / 400°F, adding 15–20 minutes to the bake time.
Make-ahead: Prepare the filling up to 2 days ahead and refrigerate. Assemble with pastry and bake when ready — allow an extra 5 minutes of bake time if the filling is cold.
Substitution: Swap heavy cream for full-fat coconut cream for a dairy-lighter filling, or use rotisserie chicken (about 2 cups shredded) and skip the browning step entirely.
Pro tip: Deglaze the pan with 2–3 tablespoons of dry white wine after browning the chicken — it lifts the fond and adds a subtle depth to the sauce that broth alone can't match.
Nutrition
Serving: 1servingCalories: 771kcalCarbohydrates: 52gProtein: 38gFat: 46gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 22gTrans Fat: 0.02gCholesterol: 157mgSodium: 1383mgPotassium: 833mgFiber: 6gSugar: 4gVitamin A: 5160IUVitamin C: 15mgCalcium: 80mgIron: 4mg
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