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The comfort food classic, easy Chicken Pot Pie with Puff Pastry Crust! It’s made simple with a creamy sauce, frozen vegetables and tender, flaky crust. Why I love this creamy chicken pot pieIt’s the ultimate comfort food -I feel like this alone is a reason to make this pot pie! The puff pastry crust makes it lighter and easier. We’re just using one crust instead of a double crust which cuts back a little on those sneaky little calories! I’ll include instructions on how you can make this with a double layer if you like! Ingredients
How to make chicken pot pieAt first glance the ingredients list might look daunting, but fear not friends! I’m gonna break it down for you and you’ll see that it’s really quite easy to make! Start out by preheating your oven and greasing a 9×13 casserole dish. You know the drill! Step 1: Saute your vegetables:Melt butter and cook the onion until is translucent and your frozen veggies are thawed. You know it wouldn’t be a farm girl easy recipe without an easy hack like frozen vegetables! Add the garlic and cook for just a minute more. Garlic can be finicky, so don’t overdo it. We don’t want burned garlic. Step 2: Make the gravy:This is the part where we add the flour and spices. The flour is going to soak up some of the butter and herbs and cook just a little bit to get that raw flavor cooked out. Maybe I’m the only kid who tried raw flour to see what it tasted like, but I can assure you it is not good eats. Stir all that together and after a few minutes, add the liquids to make the gravy. Chicken broth and heavy cream go into the pan. Stir and you’ll start to see the mixture thicken. This part of the recipe is actually quite soothing, so it’s really comfort food before we even get started! Step 3: Fill the casserole pan with your pot pie mixture:Add in the cooked chicken and parmesan cheese, then pour the whole mixture into your prepared pan. Step 4: Add the puff pastry crust: it’s already made for you!Cut the puff pastry into squares – a pizza cutter or a sharp knife both work well. Add them on top of the filling. You can put partial pieces on the sides or anywhere you need more coverage. We’re trying to cover the entire pot pie so the gravy and vegetables don’t poke through. This reminds me of one of my Mom’s patchwork quilts! Step 5: Make it pretty:Beat an egg and then use a pastry brush to go over the top of the puff pastry. Woo hoo, we did it! Bake it until the mixture bubbles and watch for the crust to brown! FAQAHow to store leftover chicken pot pieCover any leftover chicken pot pie with aluminum foil or plastic wrap and store in the refrigerator for up to 4 days. How do I reheat chicken pot pie with puff pastry?To reheat, place a portion of chicken pot pie in an oven-safe dish. Cover with aluminum foil and bake at 350° Fahrenheit for 15-20 minutes, or until warmed through. Can I make this ahead of time and freeze it?Yes. Assemble the dish but don’t bake it. Let it cool completely, sticking it in the refrigerator to cool as much as possible. Cover the dish tightly with a layer of plastic wrap followed by a layer of aluminum foil. Freeze for up to 3 months. When you are ready to bake, keep the dish covered and add an additional 20-30 minutes to your bake time. Uncover for the last 10-15 minutes to let the puff pastry become golden brown. Can you put a layer of puff pastry on the bottom of this chicken pot pie?Yep! You can add a layer of puff pastry to the bottom of the dish and poke it all over with a fork. Place some parchment over it and fill the dish with pie weights or beans to hold the puff pastry down. Bake for about 10 minutes in the pre-heated oven before adding the filling and proceeding with the rest of the recipe. What to serve with chicken pot pieTruly, this is an all on one dish, meaning there’s nothing else for you to do! You can also make this easy chicken pot pie recipe using your leftover turkey from Thanksgiving! Comfort food main dishesHere are some more comforting meal ideas!
When you make this homemade chicken pot pie, leave a comment or review below. I’d love to hear from you! Until next time!!! Prep Time: 10 minutes Cook Time: 1 hour Total Time: 1 hour 10 minutes The comfort food classic, Easy Chicken Pot Pie with Puff Pastry Crust! It’s made simple with a creamy sauce, frozen vegetables and tender, flaky crust. Ingredients
Instructions
NotesIf your puff pastry is getting too dark but the filling isn’t bubbly yet, you can cover the dish with aluminum foil and continue baking. To make ahead of time
Nutrition Information:Yield:6Serving Size:1Amount Per Serving: Calories: 520Total Fat: 35gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 183mgSodium: 765mgCarbohydrates: 15gFiber: 1gSugar: 4gProtein: 34g Can you use puff pastry for the base of a pie?It might sound a little strange using puff pastry for the base of the pie (since all the puffiness is going to be squashed down with pie filling), but it works, and it saves the effort of using a different type of pastry for the base.
Can I use puff pastry instead of pie crust?Puff pastry -- traditionally used for a classic tarte tatin -- makes a gorgeous pie crust, especially for fruit pies. Roll out frozen or homemade puff pastry to 1/8-inch thick and follow the instructions for par-baking regular pie dough.
How do you keep the bottom crust of chicken pot pie from getting soggy?Remove crust from oven and remove parchment and beans(set aside beans or rice to use the next time you need to blind bake a pie crust). 8. Immediately brush bottom and sides of hot crust with beaten egg. This will help create a moisture barrier, so the crust will not get soggy.
Do you bake puff pastry before filling?To prevent the pastry crust from becoming soggy, bake it for a few minutes before adding the filling. Puff pastry takes about 20-25 minutes to bake at 400 degrees Fahrenheit. Baking puff pastry at 350 degrees Fahrenheit is the best temperature.
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