Homemade chicken pot pie with Puff pastry part 1
Nothing says comfort like a creamy chicken pot pie with a flaky puff pastry crust. 🥧✨ And let me tell you—making it was a dream thanks to my Susteas Cheese Grater. This little tool is a game-changer: it’s sharp, sturdy, and makes chopping and shredding effortless. I cut my prep time in half, which means less time in the kitchen and more time enjoying that first warm, comforting bite.
—Ingredients—
4 cups chopped or shredded rotisserie chicken
4 carrots
5 stalks of celery
1 large yellow onion
5 cloves garlic minced
5 tablespoons butter
1 teaspoon salt
1/3 cup flour
1 tablespoon chicken bouillon powder
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon dried oregano
1/4 teaspoon turmeric
1/2 teaspoon black pepper
2 cups chicken stock
2 cups frozen peas
2 cups heavy cream
2 sheets puff pastry
1 egg (to brush the top of the puff pastry with)
1. Preheat oven to 400°F.
2. Shred or chop 4 cups of rotisserie chicken. Dice carrots, celery, and onion, then mince the garlic. (Using the Susteas Cheese Grater makes this step quick and effortless!)
3. In a large pan melt 5 tablespoons of butter over medium heat. Add the onion, carrots, celery, garlic and salt. Sauté until softened, about 5 minutes.
4. Sprinkle in 1/3 cup of flour. Stir constantly for 1–2 minutes to cook out the raw flour taste.
5. Add chicken bouillon powder, basil, thyme, rosemary, oregano, turmeric and pepper. Stir well so the spices coat the veggies.
6. Slowly whisk in 2 cups of chicken stock and Continue stirring until the mixture thickens.
7. Add the shredded chicken, frozen peas and the 2 cups heavy cream. Stir everything together and Simmer for 5 minutes to let all the flavors meld together.
8. Transfer the filling into a large baking dish or divide it into individual oven-safe dishes for single servings. Lightly brush the rim of the dish with beaten egg so the puff pastry sticks. Lay the puff pastry sheets over the top, trim the edges, and press them gently against the egg-washed rim to seal. Then brush the top of the pastry with more egg for that golden shine. Then score a small “X” in the center of each pie to let steam escape while baking.
9. Bake at 400°F for 25–30 minutes, until the puff pastry is golden and crispy.
10. Let it cool for a few minutes before serving. Dig in and enjoy that creamy, comforting goodness!
#lemon8partner #chickenpotpie #comfortfood #easyrecipes #homemade
I absolutely love how a homemade chicken pot pie can instantly bring comfort, and using puff pastry is my favorite shortcut to making it feel extra special and easy! While my recipe focuses on that beautiful, flaky puff pastry top, I often get asked about making a pie with both a top and a bottom crust, or even variations like a chicken casserole with puff pastry. For those who love the idea of a bottom crust, I've found that a traditional pie crust works wonderfully to prevent sogginess, especially if you blind bake it first. You could even use a store-bought pie crust for the bottom and still get that amazing flaky puff pastry on top for a delightful contrast in textures. Just press the pie crust into your dish, fill it with the creamy chicken mixture, and then top with the puff pastry as described in the main recipe. This way, you get the best of both worlds! If you're wondering about making a chicken pot pie in a puff pastry bowl, it's a fun twist! You can line individual oven-safe bowls with puff pastry, fill them, and then cover with another piece of pastry or leave them open-faced for a rustic look. Just make sure to adjust baking times as smaller portions cook faster. This makes for a super cute and personalized serving too. To ensure your puff pastry chicken pot pie is always the best, I have a few extra tips. Firstly, always make sure your puff pastry is properly thawed but still cold when you work with it – this helps maintain its flakiness. Don’t overwork it! A light touch is key. Secondly, for that perfect golden brown and crispy crust, don't skimp on the egg wash. It really makes a difference in achieving that beautiful, appetizing sheen. I also love to add a tiny sprinkle of flaky sea salt or some dried herbs on top of the pastry before baking for extra flavor and visual appeal. And for that delicious creamy filling, don't be afraid to taste and adjust your seasonings before adding the chicken and cream. The goal is a rich, savory base that complements the pastry. The blend of basil, thyme, rosemary, and oregano in this chicken pot pie with puff pastry recipe creates such a comforting aroma and flavor. Remember, the key to an easy and delicious meal is good ingredients and a few simple tricks. I hope these extra insights help you create an even more wonderful homemade chicken pot pie experience!
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