Easy Chicken Pot Pie with Puff Pastry

5 from 94 votes

Easy Chicken Pot Pie with Puff Pastry

Individual chicken pot pies with a flaky puff pastry crust over tender chicken, peas, carrots, and potatoes in a rich gravy. Made with leftover rotisserie chicken for an easy, cozy weeknight dinner.

Prep Time20

Cook Time40

Total Time1

Course: Main Course

Cuisine: American

Servings:

Calories: 297.49kcal

Author: Jamie

Ingredients

¼ cup butter
¼ cup all-purpose flour
2 ¼ cup chicken stock
2 ½ cups chicken, cooked or raw cut into 1 inch pieces
¾ cup potatoes cut into ½ inch cubes
¼ cup celery chopped
¼ cup onions chopped
1 ½ cup frozen peas and carrots
⅛ teaspoon cayenne pepper
1 teaspoon dried herbs (rosemary, thyme, or sage)
salt & pepper to taste
1 package puff pastry (about 2 sheets) thawed
1 egg for egg wash

Instructions

Thaw the puff pastry overnight in the fridge, or set it out on the counter away from heat until pliable. See the notes for countertop thawing tips.
Preheat oven to 400 degrees F.
Heat a large pot over medium-high heat. Add the butter and flour and stir for 3 to 4 minutes, until it turns a light tan color. Add the chicken stock, potatoes, celery, onions, cayenne pepper, and dried herbs. If using raw chicken, add it now and bring to a boil, cooking until the chicken and potatoes are cooked through. If using cooked chicken, stir it in after the potatoes are tender. Taste and season with salt and pepper. Remove from the heat.
Stir in the frozen peas and carrots. Fill each ramekin or baking dish no more than 3/4 full and let the filling cool. The frozen vegetables help speed this up.
On a lightly floured surface, roll the thawed puff pastry smooth with a rolling pin and cut pieces large enough to drape each dish with about an inch of overhang on all sides.
Beat the egg with 1 tablespoon of water to make an egg wash. Brush the edges and sides of each dish with egg wash, drape the pastry on top, and press the sides to seal. Cut a small slit in the center of each to vent steam, then brush the tops with egg wash.
Bake for 30 to 40 minutes, until the puff pastry is golden brown, puffed, and crisp. Place the dishes on a baking sheet to catch any spillover. Let stand a few minutes before serving.

Notes

When thawing puff pastry, it should be pliable enough to unfold into a single layer and roll smooth. If it cracks apart, it needs more time, as the butter is still frozen.
Thawing too much will cause the butter to start to melt which will make your puff pastry too soft and sticky to work with.
Thawing overnight in the fridge is best but you can also keep it on the counter top away from any heat and check every 15 - 20 minutes for the right consistency. Once it's thawed enough, place it in the fridge until you're ready to work with it. It's best to use it the same day if you've thawed it on the counter top.
Keep the pastry cold right up until baking. Cold pastry puffs higher and crisps better.
Make ahead: The filling keeps in the fridge for 3 to 4 days and tastes even better the next day. Freeze the filling (without pastry) for up to 3 months.

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