Puff Pastry Chicken Potpie

The recipe Sunday was puff pastry chicken pot pie. The filling is the standard chicken-pot-pie filling (chicken, peas, carrots, in a creamy bechamel). The top is a sheet of frozen puff pastry, brushed with egg wash, baked until golden. The puff pastry top is the upgrade — crispy and buttery in a way pie crust does not match.

The recipe is below. The trick is the puff pastry top.

Puff Pastry Chicken Potpie

Prep Time: 20 min | Cook Time: 35 min | Total Time: 55 min | Servings: 6

Ingredients

• 1 sheet frozen puff pastry, thawed
• 2 cups cooked chicken, shredded or diced (rotisserie or canned works fine)
• 1 cup frozen peas and carrots, thawed
• 1/2 cup celery, sliced
• 1/2 cup yellow onion, diced
• 2 cloves garlic, minced
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 1 1/2 cups chicken broth
• 1/2 cup whole milk or half-and-half
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon black pepper
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat the oven. Heat oven to 400°F. Lightly grease a 9-inch deep-dish pie plate or a 2-quart baking dish and set aside.
2. Cook the aromatics. In a large skillet over medium heat, melt butter. Add onion and celery and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook 1 minute more.
3. Build the sauce. Sprinkle flour over the vegetables and stir to coat. Cook 1–2 minutes to eliminate the raw flour taste. Gradually pour in chicken broth while stirring, then add the milk. Continue stirring until the mixture thickens to a creamy consistency, about 4–5 minutes.
4. Add the filling. Stir in shredded chicken, peas and carrots, thyme, salt, and pepper. Taste and adjust seasoning. Pour the filling into your prepared baking dish.
5. Top with pastry. Lay the thawed puff pastry sheet over the filling, tucking the edges down around the inside of the dish. Cut 3–4 small slits in the top to vent steam. Brush the surface evenly with the beaten egg.
6. Bake. Bake for 28–35 minutes, until the pastry is deep golden brown and the filling is bubbling at the edges. If the pastry browns too quickly, tent loosely with foil for the last 10 minutes.
7. Rest and serve. Let the potpie rest 5–10 minutes before scooping and serving. This helps the filling set up so it doesn’t run when you spoon it out.

Nutrition (per serving)

Calories: 390 | Protein: 22g | Fat: 21g | Carbs: 28g | Fiber: 2g | Sodium: 520mg