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Puff Pastry Chicken Pot Pie

This easy Puff Pastry Chicken Pot Pie is made with a thick and creamy filling that is topped with a store-bought puff pastry to make a delicious top crust!
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4
Calories 777kcal
Author Brandie Skibinski

Ingredients

  • 6 Tablespoons salted butter
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 6 Tablespoons all-purpose flour
  • 2 cups chicken broth
  • 1 cup milk
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon dried thyme
  • 15 ounce bag frozen peas and carrots
  • 2 cups cooked and shredded chicken
  • 1 sheet frozen puff pastry, thawed
  • 1 large lightly beaten egg + 1 Tablespoon water
  • 1 Tablespoon minced fresh parsley for garnish (optional)

Instructions

  • Preheat the oven to 400F degrees. Add 6 Tablespoons salted butter to a medium saucepan over medium heat.
  • Once melted, add 1 medium onion, diced and cook for 2 minutes, stirring occasionally. Add 3 cloves garlic, minced and cook for 30 seconds, stirring constantly.
    Butter, onion and garlic in sautee pan.
  • Whisk in 6 Tablespoons all-purpose flour and cook for 30 seconds, continuing to whisk.
    Flour added to the onion mixture in pan.
  • Gradually add 2 cups chicken broth and 1 cup milk to the flour mixture, whisking constantly. Bring to a boil, and then let it boil for 2 minutes, whisking the whole time.
    Flour and chicken broth whisked into the onion and flour mixture.
  • Remove from the heat. Whisk in 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon salt, ¼ teaspoon black pepper and ¼ teaspoon dried thyme.
    Spiced add to liquid mixture in pan.
  • Stir in 15 ounce bag frozen peas and carrots and 2 cups cooked and shredded chicken.
    Peas, carrots and chicken added to liquid mixture.
  • Transfer the chicken mixture to an 8x8-inch casserole dish.
    Pot pie filling added to baking pan.
  • If necessary, roll out 1 sheet frozen puff pastry, thawed (push together any seams) so it fits across the top of the casserole dish with about 1/2-inch extra on all 4 sides. Place the puff pastry on top and cut 4 slits on top for steam to escape.
    Puff pastry placed over top of pan with slits cut in top.
  • Whisk together 1 large lightly beaten egg + 1 Tablespoon water. Brush a little of this egg wash on the puff pastry.
    Puff pastry being brushed with egg wash.
  • Bake until the pastry is golden, about 25 to 30 minutes. Sprinkle 1 Tablespoon minced fresh parsley on top (optional) then serve.
    Cut Puff Pastry Chicken Pot Pie in pan with serving spoon.

Video

Notes

  • See my notes above for freezing tips.
  • Use only frozen vegetables for this.
  • Do not forget to cut slits in the top of the puff pastry.
  • Don't skip the egg wash, this gives it its nice golden color.

Nutrition

Calories: 777kcal | Carbohydrates: 56g | Protein: 24g | Fat: 52g | Sodium: 1046mg | Fiber: 6g | Sugar: 5g
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