Puff Pastry Chicken Pot Pie Recipe
This Classic Puff Pastry Chicken Pot Pie is the perfect recipe to serve your family for dinner or as a comfort food after a long busy day. Today, I am going to take you on a culinary adventure as I make the ultimate comfort food from scratch. Full of rich creamy fillings of chicken, cheese and vegetables, this is one of that easiest to make recipes as compared to the classic pie crust versions of Pot Pies.
Ingredients
- 1 Lbs. Boneless Chicken Breast (Cut into Cubes)
- 2 Package Frozen Puff Pastry (500 gm each)
- 1 Cup Frozen Vegetables (Carrots and Potatoes)
- 1 Cup Frozen Peas
- 1 Cup Frozen Corns
- ¼ Cup Flour
- Salt and Pepper (To Taste)
- 1 Tbsp. Peri Peri Seasoning (Optional)
- 2 Tbsp. Butter
- 2 Tbsp. Olive Oil
- 2 Tbsp. Minced Garlic
- 1 Cup Onion (Finely Chopped)
- 1 Tsp. Herbs (Optional)
- 1 Cup Chicken Broth
- ½ Cup Whole Milk
- ½ Cup Cream
- ½ Cup Cheese
- 1 Small Egg (For Egg-Wash)
- Few Drops Water (For Egg-Wash)
Instructions
- Boil all the vegetables that include carrots, potatoes, peas and corns.
- Make the filling by adding butter in a skillet, heat and add garlic. Cook for a while until it changes color and then add chopped onions.
- Cook onions on a medium heat until they turn transparent in color.
- Once the onions are soft and transparent, add boneless chicken and cook the for about 5 to 7 minutes or until the color of chicken is slightly white and brown.
- Then add seasonings like salt and pepper. Also add herbs of your choice and mix well. Then add flour and cook the flour with chicken so that the raw flavor of flour is no more there.
- Add liquids like milk and chicken broth to make a creamy sauce. Mix well and simmer for about 2 to 3 minutes, stirring constantly, until thickened.
- Add the boiled vegetables, mix well and cook for a few minutes until combined.
- Add cheese and cream to give this filling more cheesy and creamy texture that is full of flavor.
- You can also use additional seasonings (I am using Peri Peri Seasoning) to make it more spicy and flavorful.
- Let this cook for about 2 more minutes. Once cooked, keep this filling aside to let it cool a bit and start setting the puff pastry crust.
- Roll out the thawed puff pastry to a desired size that will fit your pie dish, on a slightly floured surface. (I am using puff pastry on the base as well so I will need two layers)
- Grease your pie pan with olive oil and place one layer of rolled-out puff pastry at the bottom.
- Add the prepared filling on the top of puff pastry. Once the entire layer of puff pastry is covered with the filling, then place the second layer of rolled-out puff pastry to cover the filling.
- Trim the extra puff pastry from the sides and make sure to seal the edges by crimping them together.
- Make small slits on the top layer of puff pastry that will allow steam to escape during baking.
- Make an egg-wash. Brush it the top of the puff pastry that will basically give the pot pie a glossy finish.
- Preheat the oven at 400°F (200°C). Place your pie pan in a preheated oven and bake for 30 to 35 minutes or until the top layer is golden brown in color and the filling is bubbling.
- Before serving, it is recommended to cool the pot pie slightly to help the filling set a bit, making it easier to serve.
Notes
So what are you waiting for? Let’s embark on this delightful culinary experience with this flaky, golden brown and creamy Chicken Pot Pie with Puff Pastry to bring comfort and happiness to the table. It’s perfect for cozy evenings, family gatherings, or any occasion that calls for a hearty meal.
So, roll out that puff pastry, fill it with your favorite ingredients, and enjoy a slice of this timeless dish that never fails to please. It is a dish that promises to warm your body and soul, leaving you with a lasting sense of satisfaction and joy!