Chicken Pot Pie with Puff Pastry

4.84 from 6 votes

Chicken Pot Pie with Puff Pastry

Pot pie is the ultimate comfort food, but when you don't feel like making your own crust, this easy Puff Pastry Chicken Pot Pie is the answer. Just roll out the packed dough, trim the edges and bake.

Course Main Course

Cuisine American, French

Keyword casserole, pot pie, puff pastry, rotisserie chicken

Prep Time 30

Cook Time 30

Total Time 1

Servings

Calories 437.53kcal

Author Lisa Lotts

Equipment

1 2 to 2 1/2 quart oven safe baking dish

Ingredients

3 cups cooked chicken shredded or diced (I used leftover rotisserie chicken)
1 medium onion diced
2 stalks celery diced
3 medium carrots peeled and cut into 1/2" pieces
6 ounces button mushrooms sliced
1 large Yukon gold potato or white or red potato, peeled and cut into ½" dice
1 ½ teaspoons olive oil
4 tablespoons butter
4 tablespoons flour
¾ teaspoon salt
1½ teaspoons fresh thyme or ¾ teaspoon dried thyme
2 tablespoons dry vermouth (can substitute white wine or sherry) optional
2 ¼ cups chicken stock from rotisserie chicken or low-sodium broth
1 cup frozen peas
½ teaspoon black pepper
1 sheet puff pastry dough thawed in the refrigerator.

FOR THE EGG WASH:

1 large egg optional
1 tablespoon water

US Customary - Metric

Instructions

Defrost 1 sheet puff pastry dough in the refrigerator overnight. With a rolling pin, gently roll the dough into a square or rectangle to cover your skillet or casserole dish. Line a sheet pan with parchment paper and lay the puff pastry on top of it. Transfer the pan to the freezer.
Preheat the oven to 400° F.
Heat a medium skillet over medium-high heat. Add 1 ½ teaspoons olive oil and swirl around the pan. Add 6 ounces button mushroomsand 1/4 teaspoon of kosher salt. Cook, stirring occasionally, until the mushrooms release some of their liquid and begin to brown. Remove from heat and set aside.
Melt 4 tablespoons butter in a large skillet over medium-high heat and add the 1 medium onion, 2 stalks celery, 3 medium carrots, 1 large Yukon gold potato and 1½ teaspoons fresh thyme—season with ½ teaspoon of salt and ½ teaspoon black pepper. Stir well, cover, and simmer for 6-7 minutes, stirring occasionally, until the vegetables are tender and the onions and celery are slightly translucent.
Sprinkle the vegetables with 4 tablespoons flour and stir well until there are no dry bits left and the vegetable mixture looks pasty. Add 2 tablespoons dry vermouthiand cook, stirring, for 1 minute.
Add 2 ¼ cups chicken stock from rotisserie chicken , a little at a time, stirring constantly until it's evenly blended with the flour and vegetable mixture. Bring to a boil, stirring constantly and scraping the bottom and sides of the pan so they don't burn. Once the sauce starts to boil, cook for one additional minute until it thickens.
Add 3 cups cooked chickenrn, sauteed mushrooms, and 1 cup frozen peas to the pot pie mixture, and stir to combine.
Transfer the chicken pot pie mixture to a casserole dish. Lay the puff pastry over the casserole and trim any edges with a sharp knife (though the pastry should cover the entireity of the pot pie). Cut a few slits into the pastry for steam to escape.
In a small bowl, whisk 1 large egg with 1 tablespoon water. Use a pastry brush to lightly brush the top of the puff pastry (this will give the crust a glossy, golden finish.
Place the chicken pot pie on a rimmed baking sheet lined with parchment paper or foil (to catch drips). Bake for 30-40 minutes or until the puff pastry is golden brown and puffed.
Let the pot pie rest for 8-10 minutes before serving, that way the interior isn't molten hot and the filling will thicken.

Notes

You can make the chicken filling several days in advance and refrigerate.
Let the pot pie filling sit out for 30 to 45 minutes (to take the chill off the filling) before baking; it will take longer to heat through.
Keep puff pastry and don't top the casserole until you're ready to bake.
Leftovers will keep for 3-4 days in the fridge, though the crust won't be as flaky.
To reheat leftovers, take the pot pie out of the refrigerator 30 minutes ahead of time and heat in a 350° oven for 15-20 minutes or until the filling is hot.
Heating in the microwave isn't recommended, as the puff pastry will lose its flakiness.
I don't recommend freezing an assembled pot pie; the crust will likely get soggy.
Instead, freeze the filling and when you want to make it, defrost and assemble the puff pastry chicken pot pie to bake.

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