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Cozy Chicken Pot Pie Recipe with Easy Flaky Puff Pastry Crust

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A comforting and easy chicken pot pie with a flaky puff pastry crust, perfect for cozy nights and quick dinners. Uses simple ingredients and comes together in under 45 minutes.

Ingredients

Scale
  • 2 cups cooked chicken, shredded or diced (rotisserie chicken works great)
  • 1 cup carrots, diced
  • 1 cup frozen peas
  • 1 cup celery, diced
  • 1 small onion, finely chopped
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth (preferably low sodium)
  • 1/2 cup whole milk or cream (or dairy-free milk like oat milk)
  • 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
  • Salt and freshly ground black pepper, to taste
  • 1/4 teaspoon garlic powder (optional)
  • 1 sheet frozen puff pastry, thawed
  • 1 egg, beaten with 1 tablespoon water (for egg wash)

Instructions

  1. Dice carrots, celery, and onion into small, even pieces (about 10 minutes prep).
  2. In a medium saucepan, melt butter over medium heat. Add onion, carrots, and celery and sauté for 5–7 minutes until softened.
  3. Sprinkle flour over the cooked vegetables and stir constantly with a whisk for 2 minutes to cook out raw flour taste.
  4. Slowly pour in chicken broth and milk while whisking to avoid lumps. Stir until sauce thickens and bubbles gently, about 5 minutes. Add more broth or milk if too thick.
  5. Stir in thyme, garlic powder, salt, and pepper. Fold in cooked chicken and frozen peas. Cook for another 2 minutes to heat through.
  6. Preheat oven to 400°F (200°C).
  7. Pour filling into pie dish. Unfold thawed puff pastry and place over filling. Trim excess and crimp edges to seal.
  8. Brush puff pastry with egg wash and cut small slits on top to vent steam.
  9. Place pie dish on baking sheet and bake for 25–30 minutes until crust is golden and puffed.
  10. Let pot pie rest for 5–10 minutes before serving.

Notes

Use shredded rotisserie chicken for convenience. Poach chicken breasts or thighs if cooking fresh. Keep puff pastry chilled until ready to use. Brush egg wash generously but avoid drips into filling. Cut slits on pastry top to vent steam and prevent soggy crust. Bake on a preheated baking sheet to avoid soggy bottom. Leftovers reheat best in oven to maintain flakiness.

Nutrition

Keywords: chicken pot pie, puff pastry, comfort food, easy dinner, flaky crust, creamy filling, weeknight meal

Find it online: https://wigglebite.com/cozy-chicken-pot-pie-recipe-with-easy-flaky-puff-pastry-crust/