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Creamy Chicken Pot Pie with Flaky Puff Pastry Recipe

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4.1 from 14 reviews

  • Author: Lea
  • Total Time: 1 hour 15 minutes
  • Yield: 4 servings

Description

This classic Chicken Pot Pie recipe features tender poached chicken in a creamy, flavorful sauce loaded with vegetables, all topped with a golden, flaky puff pastry crust. It's a comforting and hearty homemade dish perfect for family dinners, combining a rich filling with the ease of individual ovenproof pots for an elegant presentation.

Ingredients

Chicken and Poaching Liquid

  • 600 g (1.2 lb) chicken breast or boneless thighs
  • 2 cups milk (any fat %)
  • 1 cup chicken broth (stock)
  • 2 tsp chicken or vegetable stock powder
  • 2 sprigs thyme (optional)

Vegetables and Sauce

  • 1 large onion, chopped
  • 2 large carrots (or 3 small), chopped
  • 3 celery ribs, chopped
  • 2 garlic cloves, minced
  • 50 g (3 tbsp) butter
  • 1 tsp dried thyme
  • 1/3 cup white wine (substitute with extra chicken stock if desired)
  • 1/3 cup all-purpose flour
  • 1/2 cup grated parmesan cheese
  • 1/2 tsp black pepper
  • 1 cup frozen peas (no need to thaw)

Assembly

  • 2 sheets puff pastry (enough to cover the pots with drape)
  • 1 egg, lightly whisked (for egg wash)

Instructions

  1. Poach Chicken: In a large saucepan over medium heat, combine milk, chicken broth, and stock powder. Bring to a gentle simmer, then add chicken and thyme sprigs. Place a lid on the pot and simmer gently on medium-low heat for 15 minutes, taking care not to boil to prevent milk from splitting.
  2. Shred Chicken: Remove chicken from the poaching liquid and shred or dice it, even if the center appears slightly undercooked. Cover the pot and set the poaching liquid aside for later use.
  3. Cook Vegetables: In a large pot over medium-high heat, melt the butter. Add minced garlic and chopped onion; cook for 2 minutes until fragrant. Stir in dried thyme, chopped carrot, and celery; cook for an additional 3 minutes or until the carrots soften.
  4. Add Wine: Pour in the white wine, stir to deglaze the pan scraping up any browned bits, and cook for about 1.5 minutes until most of the wine evaporates.
  5. Make Roux: Sprinkle in the flour and stir continuously for 1 minute to cook out the raw flour taste.
  6. Incorporate Poaching Liquid: Gradually add about half of the reserved poaching liquid while stirring to integrate the flour; the mixture will thicken into a sludge.
  7. Complete Sauce: Add the remaining milk and broth poaching liquid, grated parmesan, and black pepper. Stir well to combine.
  8. Add Chicken and Peas: Fold the shredded chicken and frozen peas into the sauce. Heat the mixture until steaming, then continue cooking for 3 minutes while stirring often to thicken the sauce further.
  9. Chill Filling: Remove from heat and spoon the filling into four large or six small ovenproof pots. Allow to cool and refrigerate for at least 30 minutes to firm up the filling.
  10. Prepare Puff Pastry: While chilling, partially thaw the puff pastry. Using a bowl as a template, cut rounds approximately 2.5 cm (1 inch) larger all around than the pot rims for ample overhang.
  11. Preheat Oven: Set the oven to 180°C (350°F) to preheat.
  12. Assemble Pies: Brush the pot edges with the lightly whisked egg. Place the puff pastry rounds on top of each pot, folding down the edges to seal well.
  13. Egg Wash and Vent: Brush the top of the pastry with egg wash. Use a small knife to cut a 2 cm (2/3 inch) slit in the center for venting steam during baking.
  14. Bake: Bake the pot pies in the oven for 35 to 40 minutes or until the pastry is puffed up and deep golden brown.
  15. Serve: Remove from oven and serve immediately for a warm and satisfying meal.

Notes

  • Note 1: You can use any fat percentage of milk based on preference; full-fat milk will yield a richer sauce.
  • Note 2: Use chicken or vegetable stock powder according to availability and dietary preferences.
  • Note 3: Stirring regularly during thickening prevents scorching and ensures a smooth sauce.
  • Note 4: Ovenproof pots can be ceramic ramekins or similar vessels suitable for individual portions.
  • Note 5: Cooling the filling before assembly helps the sauce thicken further and reduces sogginess of the pastry base.
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American

Find it online: https://recipesbylea.com/creamy-chicken-pot-pie-with-flaky-puff-pastry-recipe/