When my wife is craving comfort food, I whip up this chicken pot pie with puff pastry. It's easy to make, sticks to your ribs and delivers soul-satisfying flavor. —Nick Iverson, Denver, Colorado
2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
1 teaspoon salt, divided
1 teaspoon pepper, divided
4 tablespoons butter, divided
1 large onion, chopped
2 garlic cloves, minced
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1 teaspoon minced fresh sage or 1/4 teaspoon rubbed sage
1/2 cup all-purpose flour
1-1/2 cups chicken broth
1 cup plus 1 tablespoon half-and-half cream, divided
2 cups frozen mixed vegetables (about 10 ounces)
1 tablespoon lemon juice
1 large egg yolk
Directions
Preheat oven to 400°. On a lightly floured surface, roll each pastry sheet into a 12x10-in. rectangle. Cut one sheet crosswise into six 2-in. strips; cut remaining sheet lengthwise into five 2-in. strips. On a baking sheet, closely weave strips to make a 12x10-in. lattice. Freeze while making filling.
Toss chicken with 1/2 teaspoon each salt and pepper. In a large skillet, heat 1 tablespoon butter over medium-high heat; saute chicken until browned, 5-7 minutes. Remove from pan.
In same skillet, heat remaining butter over medium-high heat; saute onion until tender, 5-7 minutes. Stir in garlic and herbs; cook 1 minute. Stir in flour until blended; cook and stir 1 minute. Gradually stir in broth and 1 cup cream. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes.
Stir in vegetables, lemon juice, chicken and the remaining salt and pepper; return to a boil. Transfer to a greased 2-1/2 qt. oblong baking dish. Top with lattice, trimming to fit.
Whisk together egg yolk and remaining cream; brush over pastry. Bake, uncovered, until bubbly and golden brown, 45-55 minutes. Cover loosely with foil if it starts getting too dark. Let stand 15 minutes before serving.
Chicken Potpie Tips
What's the difference between pie crust and puff pastry?
Puff pastry is made from many layers of stacked dough and butter and bakes light and airy. Whereas pie crust usually has a single layer of dough and bakes more solid with a slight crunch. Puff pastry is made with flour, water and butter and no leavening agents. Butter is dolloped in between layers to create steam during baking and allows the layers to rise and puff. Pie crust contains the same ingredients but usually contains egg and salt, too. Butter is cut in and mixed into the dough for pie crust. (Try out of one of these other puff pastry dishes.)
Should you put egg wash on puff pastry?
You can put egg wash on if you'd like! Egg wash can be used to help seal puff pastry and gives it a golden-brown shine when baked.
Are there any other shortcuts for this easy chicken pot pie?
Instead of raw chicken, use pre-cooked rotisserie chicken and shred it. It's a quick and flavorful alternative. Skip step 2 in this chicken pot pie recipe if you choose to use rotisserie chicken. Psst—follow along as we show you how to make chicken pot pie (this guide includes tips, too!).
How do I get a crispy crust?
For a crisper crust, bake on a rimmed baking sheet. Trim the lattice to fit the baking dish, then place on a parchment-lined baking sheet. Bake at 400 for 20-25 minutes. Then, place on top of your hot filling before serving.
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CMAlex
Aug 30, 2020
I followed the recipe as written but used rotisserie chicken. Delicious!!! My husband gave his seal of approval. Now on my make again dish list. The gravy will be really thick at first but keep stirring, it will be perfect after a few minutes. It was the first I had used puff pastry. I need more practice. LOL
Vicki
Aug 27, 2020
I used all fresh veg (peas, carrots, broccoli, cauliflower, sweet peppers, mushrooms, about three times the garlic) and Pillsbury pizza dough for the crust and rotisserie chicken. It was AWESOME!!!! Biggest problem.....I have no idea how to figure calories per serving. I was going to just use what they had but i don't know how they figured a serving either!
Mae
Jul 1, 2020
Delicious! My gravy came out thick and rich. My husband loved it too, so I've added it to my favourite recipes folder.
Be sure to gradually add the liquid, a little at a time, thoroughly stirring it into the flour as you go. It will initially look like a paste, then thin out as you add the liquid, and then transform into a thick sauce after you've boiled it for a few minutes.
Alicha
Apr 1, 2020
For the gravy being so thin, I’d take about 1 1/2 Tbsp. of Argo Cornstarch put in an 8oz. cup, fill with about 1/2 c. of cold water, stir,
Julie
Mar 30, 2020
As in the video, the sauce did not thicken very well and was very watery. Anyone have any suggestions for improvements? Perhaps use less liquid stock/broth? I made adjustments to the cooking time as per some of your other suggestions.
Msconnie3909
Feb 17, 2020
I also found that 400 was to hot when I make it again I will bake a 350. Also unless you have all the prep work done before hand putting the pastry In the freezer is not a good idea—-maybe for just 10 minutes. When I put it in the freezer it was frozen solid. Didn’t bake thoroughly.
Clyde
Jan 29, 2020
Jason...maybe your oven needs to be calibrated.
Mary
Jan 27, 2020
400 is TOO HOT and my puff pastry butnt all around the edges. Drop it to 350 and 30 min and keep an eye on it!
Marcia
Jan 11, 2020
Sounds amazing. Will definitely try it! I have a great, super east, pot pie recipe (calls for rotisserie chicken or leftovers) that I will try the puff pastry on next time. But it needs mushrooms! EVERYTHING needs mushrooms! LOL!
MsMint
Dec 14, 2019
I used mashed potatoes instead of Puff Pastry. Husband said it was a "keeper"
Reviews
I followed the recipe as written but used rotisserie chicken. Delicious!!! My husband gave his seal of approval. Now on my make again dish list. The gravy will be really thick at first but keep stirring, it will be perfect after a few minutes. It was the first I had used puff pastry. I need more practice. LOL
I used all fresh veg (peas, carrots, broccoli, cauliflower, sweet peppers, mushrooms, about three times the garlic) and Pillsbury pizza dough for the crust and rotisserie chicken. It was AWESOME!!!! Biggest problem.....I have no idea how to figure calories per serving. I was going to just use what they had but i don't know how they figured a serving either!
Delicious! My gravy came out thick and rich. My husband loved it too, so I've added it to my favourite recipes folder. Be sure to gradually add the liquid, a little at a time, thoroughly stirring it into the flour as you go. It will initially look like a paste, then thin out as you add the liquid, and then transform into a thick sauce after you've boiled it for a few minutes.
For the gravy being so thin, I’d take about 1 1/2 Tbsp. of Argo Cornstarch put in an 8oz. cup, fill with about 1/2 c. of cold water, stir,
As in the video, the sauce did not thicken very well and was very watery. Anyone have any suggestions for improvements? Perhaps use less liquid stock/broth? I made adjustments to the cooking time as per some of your other suggestions.
I also found that 400 was to hot when I make it again I will bake a 350. Also unless you have all the prep work done before hand putting the pastry In the freezer is not a good idea—-maybe for just 10 minutes. When I put it in the freezer it was frozen solid. Didn’t bake thoroughly.
Jason...maybe your oven needs to be calibrated.
400 is TOO HOT and my puff pastry butnt all around the edges. Drop it to 350 and 30 min and keep an eye on it!
Sounds amazing. Will definitely try it! I have a great, super east, pot pie recipe (calls for rotisserie chicken or leftovers) that I will try the puff pastry on next time. But it needs mushrooms! EVERYTHING needs mushrooms! LOL!
I used mashed potatoes instead of Puff Pastry. Husband said it was a "keeper"