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Easy Chicken Pot Pie With Puff Pastry

This Chicken Pot Pie With Puff Pastry features a creamy filling of tender chicken, herbs, and vegetables, topped with flaky squares of golden puff pastry. It’s a cozy main course that feeds a crowd with style and ease.
Calories:
Author: Sandra Myers

Ingredients

For the filling

  • 3 to 3½ cups shredded chicken breast
  • 4 slices bacon
  • 4 tablespoons unsalted butter
  • 1½ cups sliced carrots
  • 1½ cups sliced celery
  • 1 large yellow onion
  • 1 shallot
  • 8 to 10 cloves garlic
  • 1 teaspoon Morton kosher salt
  • ½ teaspoon black pepper
  • ¼ teaspoon turmeric
  • 1 tablespoon EACH fresh chopped thyme
  • ½ cup dry white wine
  • ½ scant cup all-purpose flour
  • 2¼ cups chicken stock or broth
  • 1 cup milk
  • 1½ cups frozen peas

For the topping

  • 1 package frozen puff pastry
  • 1 large egg
  • 1 tablespoon water

Instructions

  • Sauté bacon in a Dutch oven at 400°F until browned, then melt in butter. Add carrots and celery for 2–3 minutes, followed by onion for 10 minutes until translucent.
  • Add shallot and garlic for 2–3 minutes, then season with salt, pepper, turmeric, thyme, rosemary, and sage. Cook 2 minutes.
  • Pour in white wine to deglaze and reduce. Stir in flour and cook 2–3 minutes until paste forms.
  • Lower heat and slowly stir in chicken broth, then milk, until smooth and thick. Add peas, turn off heat, and fold in shredded chicken.
  • Spread filling evenly in the pan or dish. Arrange puff pastry squares on top and brush with egg wash.
  • Bake 20–25 minutes until pastry is puffed and golden, then rest 5 minutes before serving.