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Cozy Chicken Pot Pie with Flaky Puff Pastry Recipe

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4.1 from 2 reviews

This Cozy Chicken Pot Pie features a creamy filling packed with tender rotisserie chicken, sautéed vegetables, aromatic herbs, and parboiled potatoes, all topped with flaky, buttery puff pastry baked to golden perfection. A comforting and hearty dish ideal for family dinners, combining classic pot pie flavors with the ease of store-bought puff pastry for a crispy, elegant finish.

Ingredients

For the Filling

  • 2 Tbsp (30ml) extra virgin olive oil
  • 2 Tbsp (28g) unsalted butter
  • 1 large sweet onion, cut into ½-inch dice (about 1½-2 cups)
  • 2-3 large carrots, peeled and cut into ½-inch dice (about 1½-2 cups)
  • 2 stalks celery, chopped (about 1 cup)
  • 1 tsp Kosher salt
  • 4 cloves garlic, finely chopped
  • 2 Tbsp fresh sage, finely chopped
  • 1 Tbsp fresh rosemary, finely chopped
  • 1 Tbsp fresh thyme leaves, finely chopped
  • 1 tsp sweet paprika
  • ½ tsp freshly ground black pepper
  • ¼ tsp curry powder (optional)
  • ⅓ cup (40g) all-purpose flour
  • 2 cups (475ml) low-sodium chicken broth
  • ½ cup (120ml) heavy cream
  • 1 rotisserie chicken, skin discarded, meat shredded (about 3 cups) or leftover turkey
  • 2-3 medium Yukon gold potatoes, diced and parboiled (about 2 cups)
  • 1 cup frozen peas

For the Topping

  • 1 sheet of puff pastry, thawed completely
  • 1 large egg
  • 1 tsp heavy cream or milk
  • 2-3 Tbsp Parmesan cheese, grated
  • Freshly ground black pepper, to taste
  • Flaky sea salt, for sprinkling

Instructions

  1. Sauté the mire poix: Preheat your oven to 425°F (220°C). In a large skillet or braiser, heat 2 tablespoons of olive oil and 2 tablespoons of unsalted butter over medium-high heat. Add the diced onion, carrots, and chopped celery, seasoning with 1 teaspoon of Kosher salt. Cook, stirring occasionally, until the vegetables are softened, about 4-6 minutes. Add the finely chopped garlic and cook for an additional minute.
  2. Add the herbs and spices: Stir in fresh sage, rosemary, thyme, sweet paprika, black pepper, and the optional curry powder. Cook the mixture for 1 minute to release the flavors of the herbs and spices.
  3. Incorporate the flour: Sprinkle ⅓ cup all-purpose flour into the skillet and cook for 1 minute, stirring constantly, to absorb the juices and form a roux that will thicken the filling.
  4. Add liquid ingredients and simmer: Gradually whisk in 2 cups of low-sodium chicken broth, scraping up any browned bits from the pan bottom to add depth of flavor. Stir in ½ cup heavy cream and whisk well. Bring the mixture to a gentle simmer.
  5. Add protein and vegetables: Stir in shredded rotisserie chicken, parboiled diced potatoes, and frozen peas. Mix thoroughly to combine all ingredients evenly, then turn off the heat.
  6. Prepare the puff pastry topping: Cut the thawed puff pastry to fit your pan. You can shape it into a circle to cover the pan or create a lattice or overlapping squares for a decorative touch.
  7. Make and apply egg wash: In a small bowl, whisk together 1 large egg with 1 teaspoon of heavy cream or milk. Brush this egg wash over the exposed puff pastry to promote a glossy, golden crust. Sprinkle 2-3 tablespoons of grated Parmesan cheese over the pastry, then add freshly ground black pepper and a couple of pinches of flaky sea salt for seasoning.
  8. Bake: Place the skillet in the preheated oven and bake for 30-35 minutes, or until the puff pastry is puffed, golden brown, and crisp. Remove from the oven and let rest briefly before serving.

Notes

  • Parboil the diced potatoes by boiling them in salted water for about 5 minutes until just tender but still firm, then drain before adding to the filling to ensure they cook fully in the pot pie.
  • Feel free to use leftover cooked turkey instead of rotisserie chicken for a delicious twist.
  • Shredded chicken can be substituted with pre-cooked or leftover poultry to save time.
  • Ensure the puff pastry is fully thawed before use to prevent cracking when covering the pot pie.
  • For a vegetarian version, substitute chicken broth with vegetable broth and omit the chicken, adding extra vegetables instead.
  • The optional curry powder adds a mild, warm complexity but can be omitted if undesired.
  • Let the pot pie sit for 5-10 minutes after baking to allow the filling to set slightly for easier serving.

Find it online: https://cookedbysarah.com/cozy-chicken-pot-pie-with-flaky-puff-pastry-recipe/