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Homemade Puff Pastry Chicken Pot Pie with golden crust and hearty filling

Chicken Pot Pie Puff Pastry

A delightful dish combining seasoned chicken, aromatic vegetables, and a creamy sauce encased in flaky puff pastry, perfect for cozy family dinners.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Course Dinner, Main Course
Cuisine American, Comfort Food
Servings 6 servings
Calories 450 kcal

Ingredients
  

For the Filling

  • 1 lb boneless, skinless chicken thighs Choose thighs for their juicy and tender texture.
  • 2 tsp paprika Adds a warm, smoky flavor.
  • 2 tsp garlic powder Guarantees a delicious depth of flavor.
  • 2 tsp onion powder A must for an aromatic kick.
  • 2 tsp Italian seasoning Combines herbs like oregano and basil for a Mediterranean touch.
  • Salt and pepper to taste Salt and pepper Essential for elevating all the flavors.
  • Olive oil for cooking Olive oil Healthy fat that enhances browning.
  • 2 celery stalks finely sliced celery Provides a crunchy texture.
  • 1 cup carrots, finely diced or sliced Adds sweetness and color.
  • 1 large onion, finely diced The aromatic base of the filling.
  • 3 cloves garlic, minced For fresh and robust flavor.
  • 1 tsp fresh rosemary Adds earthiness and depth.
  • 1 tsp fresh thyme A fragrant herb that complements chicken beautifully.
  • 6 tbsp butter Rich and creamy, contributes to the sauce's texture.
  • ⅓ cup all-purpose flour To thicken the filling.
  • 2 cups chicken stock For a savory base.
  • ½ cup heavy cream Brings a velvety smooth richness.
  • ¼ cup freshly grated parmesan cheese Adds umami and creaminess.
  • 2 tsp Worcestershire sauce Enhances the overall flavor.
  • ½ cup frozen peas For sweetness and color.
  • ½ cup frozen corn Adds a pop of texture.

For the Pastry

  • 2 sheets puff pastry, thawed but cold The flaky and golden outer layer.
  • 1 egg beaten for egg wash Gives the pastry a beautiful golden brown finish.
  • Coarse salt for sprinkling Coarse salt Enhances the final look and taste.

Instructions
 

Preparation

  • Preheat your oven to 400°F.
  • Season chicken thighs with salt, pepper, paprika, garlic powder, onion powder, and Italian seasoning.
  • Heat olive oil in a skillet over medium-high heat and cook chicken for 5 to 6 minutes per side. Cover and lower heat to medium-low.
  • Once cooked (internal temp of 165°F), shred the chicken and set aside.
  • In the same skillet, sauté onions, celery, and carrots over medium-low for 6 to 7 minutes until softened.
  • Add minced garlic, fresh rosemary, and thyme, cooking for an additional 30 seconds.
  • Stir in butter, letting it melt while scraping the bottom of the pan.
  • Whisk in flour and cook for a few minutes to create a roux.
  • Gradually add chicken stock and heavy cream, stirring constantly. Cook for 10 to 15 minutes until thickened.
  • Stir in Parmesan cheese, Worcestershire sauce, shredded chicken, corn, and peas. Simmer for a few minutes.

Assembly

  • Press one sheet of puff pastry into a 9-inch pie dish. Pour in the chicken filling.
  • Cover with the second sheet of puff pastry, trimming excess, and seal the edges.
  • Cut slits in the top for steam and brush with the beaten egg.

Baking

  • Bake for 30 to 35 minutes until golden brown and puffed.
  • Sprinkle with coarse salt and let it rest for 10 minutes before slicing.

Notes

Allow the filling to cool slightly before sealing the pastry to avoid a soggy bottom crust. Season generously at each stage for best flavor.
Keyword chicken pot pie, Comfort Food, Family Dinner, Homemade, Puff Pastry