Easy Chicken Pot Pie with Puff Pastry

5 from 94 votes

Easy Chicken Pot Pie with Puff Pastry

This easy chicken pot pie recipe uses leftover chicken, frozen peas and carrots, and puff pastry for an easy but delicious dinner you can enjoy any night of the week! The perfect comfort food for cozy nights.

Prep Time20

Cook Time40

Total Time1

Course: Main Course

Cuisine: American

Servings:

Calories: 297.49kcal

Author: Jamie

Ingredients

¼ cup butter
¼ cup flour
2 ¼ cup chicken stock
2 ½ cups chicken pre-cooked or uncooked, cut into 1 inch pieces
¾ cup cube potatoes ½ inch thick
¼ cup chopped celery
¼ cup chopped onions
1 ½ cup frozen peas and carrots
⅛ teaspoon cayenne pepper
1 teaspoon dried herbs rosemary, thyme, or sage
salt & pepper to taste
1 packet puff pastry thawed
1 egg

Instructions

Allow the puff pastry to thaw overnight in the fridge or set out on the countertop away from the heat to thaw. See my notes for tips on thawing puff pastry on the countertop.
Preheat oven to 400 degrees F.
Heat a large pot over medium high heat. Add the flour and butter and stir for 3 - 4 minutes until it becomes a light tan color. Next add the chicken stock, potatoes, celery, onions, cayenne pepper, and dried herbs. If using uncooked chicken, add it at this time. Bring to a boil and cook until the chicken and potatoes are cooked through. If using pre-cooked chicken, add it at this time. Taste for salt & pepper. Remove from the heat.
Stir in the frozen peas and carrots. Fill your baking dish or ramekins no more than 3/4 full and allow it to cool. The frozen peas and carrots should help speed this up.
Meanwhile, unroll your frozen puff pastry and dust it with flour. Roll it out with a rolling pin until smooth and cut out pieces large enough to drape the baking dishes leaving 1 inch extra on the sides.
Crack the egg into a bowl and mix in 1 Tablespoon of water to create an egg wash. Brush the edges and sides of the baking dish with the egg wash and drape the puff pastry on top while pressing on the sides to create a seal. Next brush the tops of the puff pastry with the egg wash to create a shiny, golden brown crust.
Bake it in the oven for 30 - 40 minutes until the puff pastry is golden brown and becomes flakey and crispy.

Notes

When thawing puff pastry, it should be thawed enough to be pliable to unfold into a single layer and roll out smooth with a rolling pin. If it starts to break apart, it needs to thaw more as the butter is still frozen solid.
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 in the fridge overnight is the best way to thaw it 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.

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