Puff Pastry Chicken Pot Pie

There’s something incredibly comforting about a warm, homemade meal that fills the home with irresistible aromas. The Puff Pastry Chicken Pot Pie is a dish I often find myself making when I want to treat my family to something special without too much fuss. As a child, I remember my mom making pot pie on chilly evenings, the kind of dish that wrapped you in a cozy hug. Its flaky, buttery crust, stuffed with hearty fillings of tender chicken, vibrant vegetables, and rich sauces, is simply a dream come true. It’s the perfect combination of flavors that brings everyone to the table with smiles.

One of the best parts about this Puff Pastry Chicken Pot Pie is that it’s so versatile. You can tweak the filling based on what you have on hand or what’s in season. For me, adding fresh asparagus and mushrooms not only pays homage to spring but also adds a delightful crunch. The addition of Almond Breeze almond milk gives it a unique creamy texture without being too heavy. It’s this balance that makes this dish stand out as a family favorite. Whether it’s a regular weeknight dinner or a special occasion, this pot pie never fails to impress.

So, gather your loved ones around the table and get ready to embrace the warmth that a homemade Puff Pastry Chicken Pot Pie brings. With a flaky crust and a rich filling that warms the soul, this dish is sure to become a cherished recipe in your home. Let’s dive into how this comforting classic comes together!

Key Ingredients for Puff Pastry Chicken Pot Pie

Creating a delicious Puff Pastry Chicken Pot Pie starts with choosing the right ingredients. This dish balances rich flavors and textures, making it the ultimate comfort food. From the flaky pastry that envelops the filling to the tender chicken and colorful vegetables, each ingredient plays a vital role. Here’s what you’ll need to bring this comforting meal to life:

• 2 tablespoons of canola oil: This is key for sautéing the leeks and mushrooms, helping to develop their flavors.
• 1½ cups of thinly sliced leeks: Adds a sweet, onion-like flavor that enhances the filling.
• 1½ cups of sliced brown mushrooms: They bring an earthy flavor and meaty texture to the dish.
• 3 cloves of garlic, pressed or minced: For that aromatic kick that elevates the overall flavor.
• 1½ cups of chopped asparagus: Adds a fresh crunch and vibrant color.
• 1 cup of baby red potatoes, quartered: These provide heartiness and absorb flavors beautifully.
• ½ cup of sliced carrots: They add sweetness and balance to the savory filling.
• 1½ teaspoons of fresh thyme leaves, minced: A fragrant herb that complements the chicken perfectly.
• 1 teaspoon of kosher salt: Essential for seasoning the filling.
• ½ teaspoon of freshly ground black pepper: Adds a touch of heat.
• 4 cups of diced chicken breast: The star protein of the dish.
• 1 cup of frozen peas: For sweetness and a pop of color.
• ½ cup of all-purpose flour: This thickens the filling, creating that satisfying consistency.
• 2 cups of chicken broth: The base of the filling that brings everything together.
• 1 cup of Almond Breeze almond milk Original: Adds creaminess without being heavy.
• 1 package of frozen puff pastry, thawed: The perfect flaky crust that tops off the pie.
• 1 egg: For egg wash to achieve a golden crust.

Making Puff Pastry Chicken Pot Pie

Now that we have our ingredients ready, it’s time to bring our Puff Pastry Chicken Pot Pie to life! The process might seem daunting, but trust me, it’s quite straightforward. Follow these simple steps to create a dish that will warm your heart and delight your taste buds.

1. Start by heating the canola oil in a large skillet or Dutch oven over medium heat. Once hot, add the leeks and cook for about 4 to 5 minutes, stirring occasionally. You want them to begin softening and turning translucent, releasing their sweet aroma.

2. Next, toss in the sliced mushrooms and season with kosher salt. Continue to cook for an additional 5 minutes, stirring occasionally. You’ll notice the mushrooms releasing their moisture and becoming tender.

3. Now it’s time to add the garlic. Stir it in and cook until fragrant, which should take about 2 minutes. This is where the dish starts to really come alive with flavor!

4. Incorporate the asparagus, baby red potatoes, sliced carrots, and fresh thyme leaves. Season with the remaining kosher salt and black pepper. Cook everything together for 7 to 10 minutes, stirring often, until the potatoes and asparagus are tender but still vibrant.

5. Add the diced chicken breast and frozen peas to the skillet, stirring to combine. Once everything is well-mixed, sprinkle the all-purpose flour over the top and stir to coat the filling evenly. Cook for another 2 to 3 minutes to help eliminate the raw flour taste.

6. Now, pour in the chicken broth and Almond Breeze almond milk, bringing the mixture to a boil. Cook while stirring until it thickens, about 2 to 3 minutes. Take a moment to taste it and adjust seasoning with more salt and pepper if needed. Once thickened, turn off the heat and let the filling cool slightly.

7. Preheat your oven to 400 degrees F. While waiting, unwrap the frozen puff pastry. Using a rolling pin, gently roll it out to increase its size. Cut the pastry into 4 squares, ensuring they are large enough to cover your baking dishes or ramekins.

8. Next, fill each baking dish or ramekin with 1½ cups of the chicken pot pie filling. Top each one with a square of puff pastry, pressing the edges down lightly to seal. Repeat this with the remaining ramekins.

9. In a small bowl, whisk the egg with 1 tablespoon of water to create an egg wash. Lightly brush the top of each puff pastry square with the egg wash. This will give your pot pie that beautiful golden color as it bakes.

10. Finally, place the ramekins on a baking sheet and bake for 20 to 25 minutes, until the filling is bubbling and the puff pastry is golden brown. Serve hot and enjoy the warm embrace of this homemade classic!

Helpful Hints

Preparing a delicious Puff Pastry Chicken Pot Pie is straightforward, but here are some helpful hints to elevate your dish:

• Storage: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave before serving.
• Freezing: You can freeze the unbaked pot pies before adding the egg wash. Wrap tightly in plastic wrap and foil, and they will keep for up to 3 months.
• Pairing: Serve with a fresh garden salad or steamed green beans for a balanced meal.
• Adjust spice levels: Feel free to add a pinch of cayenne or crushed red pepper for a kick!
• Leftover use: This recipe is a fantastic way to use up leftover cooked chicken or veggies from your fridge.

How to Serve Puff Pastry Chicken Pot Pie

When it comes to serving your Puff Pastry Chicken Pot Pie, presentation can make all the difference. Here are some ideas on how to create an inviting meal:

• Individual ramekins: Serve in individual ramekins for a personal touch that also makes for beautiful plating.
• Family style: For a more casual gathering, consider serving the pot pie in one large dish, allowing everyone to help themselves.
• Side dishes: Pair with light sides such as a crisp green salad or roasted vegetables to balance the richness of the pot pie.
• Occasions: This dish is perfect for family dinners, cozy gatherings with friends, or even as a comforting meal on a cold evening.
• Seasonal pairings: In spring, serve with asparagus or pea salad, while in autumn, consider a warm apple crisp for dessert.
• Storage tips: If you have leftovers, store them in an airtight container in the refrigerator. Reheat in the oven to maintain crispy pastry.

FAQ

Conclusion

The Puff Pastry Chicken Pot Pie is truly a heartwarming dish that embodies comfort at its finest. Its flaky crust, savory filling, and hearty ingredients come together to create an unforgettable meal that is bound to become a family favorite. I encourage you to try your hand at making this delightful pot pie. You won’t be disappointed!

Puff Pastry Chicken Pot Pie

The ultimate comfort food awaits! This Puff Pastry Chicken Pot Pie is filled with tender chicken, vibrant vegetables, and a creamy sauce, all wrapped in flaky pastry. It's the perfect easy weeknight dinner that will have everyone coming back for seconds. Make it tonight and experience the warmth and satisfaction!

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 25 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 520

Ingredients Equipment Method Notes

Ingredients

  

• 2 tablespoons canola oil
• 1.5 cups thinly sliced leeks white parts only
• 1.5 cups sliced brown mushrooms
• 3 cloves garlic pressed or minced
• 1.5 cups chopped asparagus
• 1 cup baby red potatoes quartered
• 0.5 cups sliced carrots about 2 carrots
• 1.5 teaspoons fresh thyme leaves minced
• 1 teaspoon kosher salt
• 0.5 teaspoon freshly ground black pepper
• 4 cups diced chicken breast
• 1 cup frozen peas
• 0.5 cup all-purpose flour
• 2 cups chicken broth
• 1 cup Almond Breeze almond milk Original
• 1 package frozen puff pastry thawed
• 1 egg egg

Equipment

• Oven
• Wooden Spoon
• Whisk
• Cutting Board
• Baking Sheet
• Skillet
• Mixing Bowl
• Chef's Knife
• Large Pot

Method

 

1. Start by heating the canola oil in a large skillet or Dutch oven over medium heat. Once hot, add the leeks and cook for about 4 to 5 minutes, stirring occasionally.
2. Next, toss in the sliced mushrooms and season with kosher salt. Continue to cook for an additional 5 minutes.
3. Now it’s time to add the garlic. Stir it in and cook until fragrant, about 2 minutes.
4. Incorporate the asparagus, baby red potatoes, sliced carrots, and fresh thyme leaves. Season with the remaining kosher salt and black pepper. Cook everything together for 7 to 10 minutes.
5. Add the diced chicken breast and frozen peas to the skillet, stirring to combine. Sprinkle the all-purpose flour over the top and stir to combine well.
6. Now, pour in the chicken broth and Almond Breeze almond milk, bringing the mixture to a boil. Cook while stirring until it thickens, about 2 to 3 minutes.
7. Preheat your oven to 400 degrees F. Unwrap the frozen puff pastry, and use a rolling pin to lengthen the dough.
8. Fill each baking dish or ramekin with 1½ cups of the chicken pot pie filling. Top each one with a square of puff pastry.
9. In a small bowl, whisk the egg with 1 tablespoon of water and lightly brush the tops with it.
10. Finally, place the ramekins on a baking sheet and bake for 20 to 25 minutes, until the filling is bubbling and the puff pastry is golden brown.

Notes

• Tip 1: Feel free to mix and match vegetables to suit your cravings.
• Tip 2: This pot pie is also a great way to use up leftover turkey.
• Tip 3: To keep it wholly vegetarian, double up on the amount of veggies instead.

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Meet Tessa Gray

I’m the “Poppy” I bring a touch of brightness and artistry to our kitchen. As our head baker, I specialize in wild-yeast sourdough and delicate pastries that use seasonal fruits and edible flowers. While I love baking, I’m also always helping Chloe and Maya cook our savory dishes. I believe every hearty meal deserves a beautiful, sweet finish!