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Kid-Approved Crispy Chicken Pot Pie with Puff Pastry Top

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A quick and easy chicken pot pie with a golden, shattery puff pastry top and creamy, savory filling. Perfect for busy weeknights, this comfort food classic comes together in about 45 minutes using simple ingredients.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 medium carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about 1/2 cup)
  • 3 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1 cup whole milk
  • 3 cups cooked chicken, shredded or diced
  • 1 cup frozen peas and carrots mix
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • Salt and black pepper to taste
  • 1 sheet frozen puff pastry, thawed
  • 1 large egg, beaten
  • 1 tablespoon water
  • Flaky sea salt for sprinkling (optional)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Melt the butter in your large oven-safe skillet over medium heat. Add the diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables start to soften.
  3. Add the minced garlic and cook for 1 minute more, stirring constantly.
  4. Sprinkle the flour over the vegetables and stir to coat. Cook for 2 minutes, stirring constantly.
  5. Slowly pour in the chicken broth while stirring. Keep stirring until the mixture is smooth and starts to thicken, about 2-3 minutes.
  6. Pour in the milk and stir until combined. Let it simmer for another 2-3 minutes until it’s thick enough to coat the back of a spoon.
  7. Stir in the shredded chicken, frozen peas and carrots, thyme, rosemary, salt, and pepper. Taste and adjust seasoning.
  8. Remove the skillet from heat. If transferring to a baking dish, do that now and spread the filling in an even layer.
  9. Unfold the thawed puff pastry sheet on a lightly floured surface. Gently roll it out just slightly to fit your skillet or baking dish, about 1/8-inch thick.
  10. Place the pastry over the filling. Tuck the edges down into the skillet or dish.
  11. Cut 4-5 slits in the top of the pastry with a sharp knife to allow steam to escape.
  12. Whisk the egg and water together to make the egg wash. Brush it all over the pastry. Sprinkle with flaky sea salt if using.
  13. Place the skillet or dish on a baking sheet and bake for 25-30 minutes, until the pastry is deep golden brown and puffed up and the filling is bubbling around the edges.
  14. Let it rest for 10 minutes before serving.

Notes

For best results, keep puff pastry cold until ready to bake. Let the pot pie rest for 10 minutes after baking to allow the filling to set. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10-15 minutes.

Nutrition

Keywords: chicken pot pie, puff pastry, kid-friendly, easy dinner, comfort food, quick weeknight meal

Find it online: https://recipebelle.com/kid-approved-crispy-chicken-pot-pie-with-puff-pastry-top/