A simple recipe for chicken pot pie with puff pastry that is delicious and quick to make for any week night meal!
Between the haze of the work day, telephone calls, appointments, rush hour traffic, and being a referee of whose turn it is for that pretend race car, there is the decision of dinner. As a result, simplicity and quick are my natural tendencies. Moreover, I want a meal that is both homemade and comforting. A recipe for chicken pot pie with puff pastry does just that! It is full of veggies and protein, plus a little extra bonus of not needing to make a crust as it uses puff pastry. Above all, it is an easy from scratch weeknight meal that everyone loves!
Cozy Tips for Chicken Pot Pie with Puff Pastry
- For an easy weeknight meal, either make a whole roasted chicken on Sunday for dinner and use the leftover meat for this pot pie. Alternatively, you can also just pick up a rotisserie chicken from the store and use the meat.
- This chicken pot pie can be made ahead of time by assembling the pie and freezing it uncooked. Then when you are ready you can pop the chicken pot pie into the oven and bake for about an hour from frozen.
- You use either one sheet of puff pastry for the top of the pie as I did or use two sheets of pastry. In other words, one for the top and one for the bottom.
- A small cookie cutter makes a cute hole for the steam to escape or simply use a knife and make two or three slits in the top crust.
- For the filing, use whatever frozen veggie mix you have on hand.
- The chicken meat can be a mix of breast and thighs or all breast or all thighs. However, I like a mix of dark and light meat.
- If you don't want to bother with an egg wash for the golden crust, you can also spray the crust with some cooking spray.
- Since this recipe calls for a little chicken broth, keep the rest of the broth on hand to make a soup for later in the week. For instance, chicken noddle or tomato soup.
- Serve this chicken pot pie with a simple salad and it's a perfect cozy weeknight meal!
Ingredients for Chicken Pot Pie with Puff Pastry
- 1 Cup Of Milk
- ½ Cup of Chicken Broth
- 1 Cup of Frozen or Fresh Mixed Veggies
- 1 ½-2 Cups Cooked Chicken Chopped
- ½ an Onion Chopped
- 2 Cloves of Garlic Minced
- 2 tablespoon of Butter
- 2 tablespoon of Flour
- 2 teaspoon of Thyme (Dried or Fresh)
- Salt and Pepper
- 1 Sheet of Puff Pastry (Thawed)
- 1 Egg
- Baking Dish (This is a great baking dish; I have used for years.)
The Cozy Details
Step 1: You will want to gather all of your ingredients and chop the onion and garlic.
Step 2: Next, melt the butter in a deep pan and toss in the onion. Cook until the onion is soft and translucent over medium heat. Then add in the garlic and veggies. Sprinkle thyme and salt and pepper to taste.
Step 3: Once the veggie mix has cooked for a few minutes and is no longer frozen, add in the flour. Stir to coat all of the veggies and cook for about 1 minute.
Step 4: Stir in the chicken broth and then add in the milk. Stir constantly until everything is mixed together and there are no flour lumps.
Step 5: Next, allow to the mix to thicken over low heat for about 2-3 minutes. If the mix is too thick, add a little more milk and stir.
Step 6: Remove the pan from the heat and add in a final sprinkle of salt and pepper if needed.
Step 7: Place the veggie mix into a baking dish. Set aside. Preheat the oven to 425 degrees Fahrenheit.
Step 8: Rollout the thawed puff pastry and if using a cookie cutter cut out the hole for the steam. Place the sheet of puff pastry on top of the veggie mix in the baking dish.
Step 9: Using your fingers, gently press and crinkle the edges of the puff pastry along the rim of the baking dish. This doesn't have to be perfect, rustic is always more cozy!
Step 10: Lastly, in a small bow, beat one egg and then brush the egg mixture onto the crust. If you did not use a cookie cutter in the previous step, then go ahead and make 2 to 3 small slits with a knife in the center of the pie. This is to allow the steam to escape while baking.
Step 11: Bake in the oven for about 30-40 minutes. You will want the crust golden. Enjoy!
With such warming and comforting flavors, this simple and quick recipe for chicken pot pie with puff pastry will definitely become a family favorite.
Chicken Pot Pie with Puff Pastry
A simple recipe for chicken pot pie with puff pastry that is delicious and quick to make for any week night meal!
Ingredients
- 1 Cup of Milk
- ½ Cup of Chicken Broth
- 1 ½-2 Cups Cooked Chicken Chopped
- ½ Onion Chopped
- 2 Cloves of Garlic
- 2 tablespoon Butter
- 2 tablespoon Flour
- 1 Cup of Mixed Frozen Veggies
- 2 teaspoon Thyme
- Salt and Pepper
- 1 Egg
- Round Baking Dish
- 1 Sheet Puff Pastry (Thawed)
Instructions
- You will want to gather all of your ingredients and chop the onion and garlic.
- Melt the butter in a deep pan and toss in the onion. Cook until the onion is soft and translucent over medium heat. Then add in the garlic and veggies. Sprinkle thyme and salt and pepper to taste.
- Once the veggie mix has cooked for a few minutes and is no longer frozen, add in the flour. Stir to coat all of the veggies and cook for about 1 minute.
- Stir in the chicken broth and then add in the milk. Stir constantly until everything is mixed together and there are no flour lumps.
- Allow to the mix to thicken over low heat for about 2-3 minutes. If the mix is too thick, add a little more milk and stir.
- Remove the pan from the heat and add in a final sprinkle of salt and pepper if needed.
- Place the veggie mix into a baking dish. Set aside. Preheat the oven to 425 degrees Fahrenheit.
- Rollout thawed puff pastry. If using a cookie cutter cut out the hole for the steam. Place the sheet of puff pastry on top of the veggie mix in the baking dish.
- Using your fingers, gently press and crinkle the edges of the puff pastry along the rim of the baking dish.
- In a small bow, beat one egg and then brush the egg mixture onto the crust. If you did not use a cookie cutter in the previous step, then go ahead and make 2 to 3 small slits with a knife in the center of the pie. This is to allow the steam to escape while baking.
- Bake in the oven for about 30-40 minutes. You will want the crust golden. Enjoy!
