Chicken Pot Pie with Puff Pastry

My family loves chicken pot pie so when this Pi Day event popped up I took the opportunity to go the savory route rather than the sweet route. I’m in sweet overload. In one of my previous posts I shared individual chicken pot pies. This one is made in a 2-quart casserole dish.

When I think of chicken pot pie I think of a hearty warm meal for cool nights. Pure and unadulterated comfort food. This has all the classic ingredients you’d find in a chicken pot pie. Peas, carrots, onions and chicken, of course. I have a new garden so I included some fresh thyme. I will be the first to say there are some pretty good frozen chicken pot pies on the market but nothing beats making one from scratch. Some versions use pie crust others a biscuit topping but I LOVE puff pastry.

Interestingly my Mom, who was a wonderful cook, never made chicken pot pie. I remember the first time I made it for her. She fell in love and asked me to make it often once she slowed down on her cooking. It was great because she could warm up leftovers and get a couple of meals out of the dish.

Chicken pot pie is a great meal to get family and friends around the table any time of the year. Be sure to visit the Pi{e} Day posts of my blogger friends at the links below. Thank you to Coleen from The Redhead Baker for not only suggesting this event but hosting it too!

Continue to Content

Chicken Pot Pie with Puff Pastry

Yield: 4 - 6

Prep Time: 25 minutes

Cook Time: 35 minutes

Total Time: 1 hour

Print

Ingredients

• 3 tablespoons unsalted butter
• 1 small yellow onion, minced
• 2 carrots, diced medium
• 1 ½ cups frozen peas
• 5 tablespoons flour
• 2 cups chicken broth
• 2 cups diced cooked chicken
• 1 tablespoon fresh thyme, chopped
• Salt and pepper
• 1 sheet thawed puff pastry
• 1 beaten egg

Instructions

1. In a large saucepan, melt butter over medium-high. Add onion and carrots and cook until onion is translucent, about 4 minutes. Add flour and cook, stirring, 1 minute. Gradually add broth, stirring constantly, then bring to a boil. Reduce heat and simmer 5 minutes. Stir in chicken, peas and thyme and season with salt and pepper.
2. Place filling among in a 2-quart casserole dish. Roll out 1 sheet puff pastry to fid over casserole dish. Cut a small X's around crust to vent, then place on top of filling. Brush with beaten egg. Place dish on rimmed baking sheet. Bake at 375 degrees until filling is bubbling and crust is golden, 30 to 40 minutes.

Did you make this recipe?

I'd love to hear about it! Please leave a comment below!

• Cherry Cream Cheese Pie by Frugal Pantry
• Chicken Pot Pie with Puff Pastry by Family Around the Table
• Cinnamon Roll Apple Pie by Moore or Less Cooking
• Coconut Cream Pie with Oatmeal Cookie Crust by I Say Nomato
• Coconut Macaroon Pie by Jolene’s Recipe Journal
• Drunken Vanilla Cherry Pie by The Redhead Baker
• Gluten-Free Matcha-Chocolate Pie by Culinary Adventures with Camilla
• Individual No Bake Mango Pie by Caroline’s Cooking
• Matcha Buttermilk Pie by All Roads Lead to the Kitchen
• Pi Pie by Amy’s Cooking Adventures
• Savory Spinach and Cheese Pie by Cooking With Carlee
• Taco Pie by Tip Garden
• Tomato Cheddar Pie by A Day in the Life on the Farm