Chicken Pot Pie With Puff Pastry
A delicious take on an American classic that uses puff pastry for that crispy, flakey crust for ease and convenience. This dish is flavorful, rich, and comforting and the perfect thing to eat during the colder winter months.
Ingredients
- 1.5 cup celery chopped
- 1.5 cup carrots peeled and chopped
- 1 cup onion chopped
- 4 slices of bacon chopped into small pieces, see notes for substitutes
- 1 tbsp garlic minced
- 1.5 tsp salt
- pepper to taste
- 1 tbsp parsley chopped
- 1 tsp fresh thyme leaves
- 1/2 tsp ground sage optional
- 4 tbsp butter
- 3 tbsp all purpose flour
- 2.5 cups chicken broth
- 1/4 cup heavy cream
- 1 tbsp lemon juice
- 1 cup frozen peas
- 3 cups shredded chicken
- 2 sheets of puff pastry
- 1 egg
Instructions
- Start by figuring out how you want to get your shredded chicken. There are few options for this - you could do a rotisserie chicken and shred it yourself. Also could boil or cook chicken in broth and shred. Could also buy pre-shredded chicken at the grocery store. Get your chicken cooked, shredded, and set aside. Also pull out your puff pastry to thaw a bit while you being your pie!
- Preheat your oven to 425 degrees.
- In a oven safe deep pan, add 1 tbsp of butter to your hot pan on medium heat and melt. Add in your bacon and cook until golden brown, about 3-4 minutes. Add in your celery and carrots and saute for 3 minutes. Add in your onion and continue cooking until onions are translucent and fragrant. Add in garlic, 1/2 tsp of salt, and pepper to taste and stir to combine. Add in herbs (parsley, thyme, and sage), mix well.
- Remove contents from pan into a bowl and set aside. To that same pan, add in 3 tbsp of butter and melt. Add in your flour and whisk together and browning for a few minutes to toast that flour a bit. Add in your broth 1 cup at a time. Whisk to make sure your flour has zero clumps and continue whisking until all of your broth is added. Take your time during this process. Scrape up the bits on the bottom of the pan, that is a lot of flavor!
- Once all of your broth is added, add in your cream and continue whisking. Bring your sauce to a light boil and it should begin to thicken. Stir it every so often to make sure it doesn't burn but you will want to let this boil for a bit to thicken up. Add in 1 tsp of salt and pepper to taste. Stir well and taste, add whatever you think it needs more of - salt, pepper, garlic, etc.
- Add lemon juice once your sauce is thickened and done (your sauce should be a gravy consistency). Add your veggies back in to your sauce. Add the frozen peas, and the shredded chicken. Stir well and let sit (heat should be off).
- With your softened puff pastry, lay those out flat and using a round cutter (I used a mason jar lid), press round circles into the dough. Depending on your pan size, you will use about 14-18 circles! I have a 12" cast iron and used 14.
- Brush your pastry with egg wash (crack an egg in a bowl, scramble it, and brush onto the pastry). Top with flakey sea salt and fresh time leaves.
- Bake for 25 minutes or until puff pastries are golden brown! This may vary from oven to oven. Remove and let cool for 10 minutes to set. Serve and enjoy!
Notes
If you do not want to use bacon, add 1/2 tbsp of soy sauce to your rue sauce. This will give it the saltiness and umami flavor that will take place of that bacon.
If you do not have a pan that can go into the oven, just cook the insides in a pan and transfer to an oven safe dish before adding your puff pastry on top!