Puff Pastry Chicken Pot Pie at home
- Yield 6
- Prep 25 minutes
- Cook 40 minutes
- Total 5 minutes
Puff Pastry Chicken Pot Pie at home is a chicken recipe on Avoteb. The yield on the card is 6. Plan on 5 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 6 servings
- 2 strips of bacon, diced
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 ribs celery, diced
- 4 cloves garlic, minced
- 1 tablespoon finely-chopped fresh rosemary
- 2 teaspoons finely-chopped fresh thyme
- 2 teaspoons Dijon mustard
- 1/3 cup all-purpose flour
- 2 cups low-sodium chicken broth
- 1 cup whole milk
- 3 cups (1.25 pounds) cooked shredded chicken
- 2/3 cup frozen peas
- 1/2 cup grated Parmesan cheese
- fine sea salt and freshly-ground black pepper
- 1 1/2 sheets frozen puff pastry, mostly thawed*
- 1 egg, beaten with 1 teaspoon water (for egg wash)
Method
Prep the oven. Warm oven to 400°F.
Leave the bacon. Warm a large oven-safe skillet or Dutch oven over a medium burner. Tip in the bacon and cook until crispy, about 5–7 minutes, turning occasionally. Take a slotted spoon to move the bacon to a paper towel–lined plate, leaving the rendered bacon fat in the pan.
Sauté the vegetables. Tip in the onion, carrots, and celery to the bacon fat and sauté for 5–6 minutes, until softened. (If the pan seems dry, add a drizzle of olive oil or a small knob of butter.) mix in the garlic, thyme, and rosemary and cook for 1 minute until fragrant.
Build the sauce. Stir in the Dijon mustard, then sprinkle the flour evenly over the vegetables. Leave stirring constantly, for 1–2 minutes. Gradually pour in the chicken broth while stirring, scraping up any bits from the pan. Tip in the milk and bring to a gentle let it bubble gently. Leave for 4–5 minutes, stirring often, until the sauce thickens to a creamy, stew-like consistency.
Finish the filling. Stir in the shredded chicken, peas, Parmesan, cooked bacon, salt, and pepper. If you would like a soup-ier filling, you can add in an extra splash of milk. Taste and add additional salt and pepper if needed.
Tip in the puff pastry topping. Unfold the mostly thawed puff pastry and cut it into 2-inch squares or rectangles. (It’s easiest to cut if it’s not completely thawed.) Arrange the pieces evenly over the hot filling, slightly overlapping them so you get those pretty, layered edges. Brush lightly with egg wash, then season with a few twists of pepper and salt.
Roast Move the entire skillet to the oven and bake for 25–30 minutes, or until the puff pastry is deeply golden and the filling is bubbling around the edges. (If any spots of pastry start to brown too quickly, tent loosely with foil.)
Plate Let the pot pie cool for 5–10 minutes, then sprinkle with extra parsley if you’d like. Scoop into bowls, making sure everyone gets plenty of the flaky pastry on top, and enjoy!
