Homemade chicken pot pie with Puff pastry part 2
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 #easycheapdinner #comfortfood #tastyfood
Okay, so you've already seen how simple it is to whip up that amazing chicken pot pie with a store-bought puff pastry top – seriously, it's a lifesaver for busy weeknights! But what if you want to take it a step further, or try some fun variations? Let's dive into some extra tips to make your chicken pot pie experience even better, whether you're making it for a crowd or just for two! Getting That Perfect Flaky Puff Pastry Crust (Top and Even Bottom!) The secret to that irresistible golden, flaky top crust really comes down to a few things. First, make sure your puff pastry is properly thawed but still cold. This helps it puff up beautifully. Second, don't skimp on the egg wash! Brushing the top generously with a beaten egg gives it that gorgeous golden-brown color and a lovely sheen. And don't forget to score a small "X" or a few slits in the center before baking – this lets the steam escape, preventing a soggy pastry and ensuring it cooks evenly. Now, for those of you asking about a top and bottom puff pastry – yes, you absolutely can! If you're using a baking dish, you can lightly line the bottom with one sheet of puff pastry before adding your delicious chicken filling. Then, top it off with another sheet. Just be aware that the bottom crust might not get as crispy as the top, but it adds an extra layer of buttery goodness to every bite. For best results with a bottom crust, make sure your filling isn't too runny. Scaling It Up or Down: Individual Pot Pies & Meals for Two One of the best things about chicken pot pie is how adaptable it is. Craving an individual chicken pot pie? No problem! Simply divide your filling into oven-safe ramekins or small baking dishes. Adjust your baking time slightly; individual pies might cook a little faster, perhaps 20-25 minutes at 400°F, but always keep an eye on that golden crust. They're perfect for meal prep or a cozy dinner for one. What about a chicken pot pie for two? You can easily halve the recipe ingredients if you're using smaller dishes, or simply make the full recipe and bake it in two smaller dishes, saving one for later! It's a fantastic way to enjoy this comfort food without too many leftovers, or to ensure you have a delicious meal ready for another day. Even More Ways to Make It Easy & Delicious My go-to is always using rotisserie chicken because it shaves off so much prep time. But don't hesitate to use leftover roasted chicken or even turkey from a holiday meal! For the veggies, if you're really short on time, pre-chopped mirepoix (onions, carrots, celery) from the grocery store freezer section can be a lifesaver. You can even swap out fresh peas for frozen mixed vegetables to add more variety without extra effort. Finally, don't be afraid to experiment with your herbs! While basil, thyme, rosemary, and oregano create a classic flavor profile, a pinch of sage or a bay leaf can add another layer of depth. Chicken pot pie is all about comfort, so make it your own!
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