This easy chicken pot pie is a cozy dish made with tender chicken, colorful veggies, and a creamy sauce, all wrapped in flaky puff pastry. It’s perfect for a comforting meal!
Who doesn’t love that satisfying crunch of the crust? I always have to resist the urge to eat the crust before serving! 😂 It’s simple to make, and trust me, your family will ask for seconds!
Key Ingredients & Substitutions
Cooked Chicken: Using rotisserie chicken makes this recipe super quick. If you have leftover cooked chicken or turkey, that works too! For a vegetarian twist, use mushrooms or a variety of beans.
Frozen Mixed Vegetables: Frozen peas, carrots, and corn are classic, but feel free to mix it up! Fresh veggies like green beans or spinach can be added, or other frozen vegetables like broccoli or bell peppers.
Puff Pastry: Frozen puff pastry is a big time-saver. If you’re avoiding gluten, check for a gluten-free puff pastry option in stores. Alternatively, you can use a biscuit dough for a different texture!
Broth and Milk: Chicken broth brings great depth to the sauce, but vegetable broth can be a good substitute. You can use cream instead of milk for an extra rich sauce; just keep in mind it may be thicker!
How Do I Get the Puff Pastry to Be Perfectly Flaky?
Achieving that flaky crust is all about temperature and timing! Make sure your puff pastry is chilled before using. Here’s how to do it:
- Keep the puff pastry in the fridge until you’re ready to use it. If it warms up, it won’t puff as well.
- Roll it out gently on a lightly floured surface to prevent sticking. Don’t overwork the dough to keep its layers intact.
- Always use a sharp knife to cut slits for steam. This prevents a soggy top and ensures even baking.
Baking it until it’s golden brown can make all the difference, so keep an eye on it as it bakes!
Easy Chicken Pot Pie With Flaky Puff Pastry
Ingredients You’ll Need:
- 2 cups cooked chicken, diced (rotisserie chicken works great)
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1/3 cup unsalted butter
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder (optional)
- 1/4 teaspoon onion powder (optional)
- 1 3/4 cups chicken broth
- 2/3 cup milk (whole or 2%)
- 1 package (about 8 oz) frozen puff pastry, thawed
- 1 egg, beaten (for egg wash)
How Much Time Will You Need?
This chicken pot pie takes about 15 minutes to prep and 25-30 minutes to bake. Including all the delicious aromas filling your kitchen, plan for about 45 minutes in total. Perfect for a weeknight dinner!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 400°F (200°C) so it’s hot and ready for the pot pie when you finish preparing it.
2. Make the Sauce:
In a large skillet or saucepan over medium heat, melt the butter. Once melted, whisk in the flour along with salt, pepper, garlic powder, and onion powder, cooking for about 1-2 minutes until it’s well blended and bubbling.
3. Add Liquid:
Gradually whisk in the chicken broth and milk, stirring continuously until the mixture thickens and starts to bubble. This will create a creamy sauce for your pie!
4. Combine Chicken and Veggies:
Stir in the diced chicken and frozen mixed vegetables until everything is well combined. After mixing thoroughly, remove the skillet from heat.
5. Fill the Baking Dish:
Transfer your chicken and vegetable mixture into a baking dish, around 9 inches wide. This will be the base for your delicious filling.
6. Prepare the Puff Pastry:
On a lightly floured surface, roll out the thawed puff pastry if needed. Place it over the chicken mixture in the baking dish, trimming any excess pastry. Gently press the edges down to seal the filling inside.
7. Vent the Pastry:
To let steam escape, cut a few small slits in the top of the puff pastry. This helps avoid a soggy crust and ensures even cooking.
8. Egg Wash for Shine:
Brush the top of the puff pastry with the beaten egg. This will give your pie that beautiful golden color when baked!
9. Bake:
Place the dish in the preheated oven and bake for 25-30 minutes, or until the pastry is puffed and golden brown. Keep an eye on it to avoid over-browning.
10. Cool and Serve:
Once baked, let the pot pie cool for about 5 minutes before serving. This will help it set slightly and prevent burns. Enjoy your delicious and flaky chicken pot pie!
This recipe is wonderfully flexible—feel free to exchange in fresh vegetables or use leftovers you have on hand. It’s a warm and satisfying meal, perfect for any day of the week!
FAQ for Easy Chicken Pot Pie With Flaky Puff Pastry
Can I Use Leftover Turkey Instead of Chicken?
Absolutely! Leftover turkey makes a fantastic substitute. Just ensure it’s cooked and diced into bite-sized pieces before adding it to the sauce. This is a great way to use up holiday leftovers!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place it in the oven at 350°F (175°C) until warmed through, as this will help maintain the crispiness of the pastry.
Can I Freeze the Chicken Pot Pie?
Yes, you can freeze an unbaked chicken pot pie! Just wrap it tightly in plastic wrap and then aluminum foil to prevent freezer burn. When you’re ready to bake, there’s no need to thaw—just add extra time to the baking to ensure it’s heated all the way through.
What Can I Use Instead of Puff Pastry?
If puff pastry isn’t available, you can use a pie crust, biscuit dough, or even homemade pastry dough. Each option offers a different texture but will still be delicious!»
