Chicken Pot Pie with Puff Pastry is comfort food at its best! Made casserole-style it’s a dinner the whole family will enjoy.
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.
Chicken Pot Pie with Puff Pastry
- 3 tablespoons unsalted butter
- 1 small yellow onion minced
- 2 carrots diced medium
- 1 1/2 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
- 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.
- 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.