Print

Quick One-Pot Chicken Pot Pie with Puff Pastry

one-pot chicken pot pie with puff pastry - featured image
Print Recipe

A quick and easy one-pot chicken pot pie with a creamy, savory filling and a golden, flaky puff pastry topping. Perfect for busy weeknights, this comfort food classic comes together in about 40 minutes with minimal cleanup.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 medium carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about 1/2 cup)
  • 3 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1 cup whole milk
  • 2 cups cooked chicken, shredded or diced
  • 1 cup frozen peas and carrots mix
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • Salt and black pepper to taste
  • 1 tablespoon fresh lemon juice (optional)
  • 1 sheet frozen puff pastry, thawed
  • 1 large egg, beaten with 1 tablespoon water
  • Flaky sea salt for sprinkling (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Make sure your oven rack is in the middle position.
  2. Melt the butter in your Dutch oven over medium heat. Add the diced onion, carrots, and celery. Cook for 5 to 7 minutes, stirring occasionally, until the onions are translucent and the carrots start to soften.
  3. Add the minced garlic and cook for 1 more minute, stirring constantly.
  4. Sprinkle the flour over the vegetables and stir to coat. Cook for 2 minutes, stirring constantly.
  5. Slowly pour in the chicken broth while whisking or stirring vigorously. Add the milk the same way, stirring until smooth. Let this come to a gentle simmer, about 2 to 3 minutes.
  6. Add the shredded chicken, frozen peas and carrots, thyme, rosemary, salt, and pepper. Stir to combine. Let the filling simmer for 3 to 4 minutes, stirring occasionally.
  7. Taste the filling and adjust the seasoning. Add lemon juice if desired.
  8. Remove the pot from heat and let it sit for 2 to 3 minutes.
  9. Roll out the puff pastry sheet on a lightly floured surface to about 1/8-inch thickness.
  10. Place the puff pastry over the top of the filling, covering the surface completely with about 1/2 inch of overhang. Trim any excess and tuck the overhanging edges into the pot.
  11. Brush the top of the puff pastry with the egg wash. Sprinkle with flaky sea salt if using. Cut 3 to 4 small slits in the top of the pastry.
  12. Place the pot in the preheated oven, uncovered. Bake for 20 to 25 minutes, until the puff pastry is puffed up and deep golden brown.
  13. Let the pot pie rest for 5 to 10 minutes before serving.

Notes

Let the filling cool slightly before adding the puff pastry to prevent a soggy bottom. Cold puff pastry puffs better. For a dairy-free version, use olive oil and oat milk. For gluten-free, use a gluten-free flour blend and gluten-free puff pastry.

Nutrition

Keywords: one-pot chicken pot pie, quick chicken pot pie, puff pastry chicken pot pie, easy weeknight dinner, comfort food

Find it online: https://cookluma.com/quick-one-pot-chicken-pot-pie-with-puff-pastry/