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Homemade Chicken Pot Pie with Puff Pastry Top

Homemade Chicken Pot Pie with Puff Pastry Top

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 480
Ingredients Method Notes

Ingredients
  

  • Filling
  • 2 cups cooked chicken breast diced
  • 3 tbsp butter
  • 1 small onion diced
  • 2 carrots sliced
  • 2 celery stalks chopped
  • 3 tbsp all-purpose flour
  • 1¾ cups chicken broth
  • ¾ cup whole milk or heavy cream
  • 1 cup frozen peas
  • 1 tsp fresh thyme
  • ½ tsp garlic powder
  • Salt & pepper
  • Topping
  • 1 puff pastry sheet
  • 1 egg beaten

Method
 

  1. Preheat oven to 400°F.
  2. Sauté onion, carrots, celery in butter 5–7 minutes.
  3. Stir in flour and cook 1–2 minutes.
  4. Whisk in broth slowly until thick.
  5. Add cream, chicken, peas, and seasoning.
  6. Transfer to pie dish.
  7. Cover with puff pastry, vent, brush egg wash.
  8. Bake 25–30 minutes until golden.
  9. Rest 10 minutes before serving.

Notes

  • Cook flour fully to avoid raw taste.
  • Keep puff pastry cold before baking.
  • Let pie rest before slicing.
  • Adjust salt carefully if using rotisserie chicken.