Chicken Pot Pie with Puff Pastry
This one-skillet Chicken Pot Pie with Puff Pastry is the dinner you need to make during the cooler months! It's filled with juicy chicken and tons of veggies, all swimming in a savory, homemade cream sauce.
Servings: 6
Calories: 435kcal
Equipment
- Chef's Knife
- Large Skillet
- Wooden Spoon
- Pastry Brush
Ingredients
Chicken (if you aren't buying already cooked chicken)
- 1 pound chicken breasts or boneless chicken thighs
- 2 teaspoons all-purpose seasoning
- ½ teaspoon smoked paprika
- ½ teaspoon black pepper
Pot Pie + Filling
- 2 tablespoons unsalted butter
- ½ cup chopped carrots
- ⅓ cup chopped onions
- ⅓ cup chopped celery
- ½ teaspoon garlic powder
- ½ teaspoon thyme
- ½ teaspoon salt
- 3 tablespoons all-purpose flour
- 2 ½ cups chicken broth or veggie broth
- ½ cup heavy cream
- ½ cup frozen green peas
- 1 sheet puff pastry dough
- 1 count egg for an egg wash
Instructions
If you're cooking your chicken:
- Season your chicken on all sides with the adobo seasoning, paprika, and black pepper.
- Spray a large skillet with nonstick cooking spray, then cook for about 10 minutes, flipping halfway through.
- Remove the chicken (this will cook the rest of the way in the oven), and set aside to rest. Once cooled, chop into bite-sized pieces.
Making the pot pie:
- In that same skillet, melt the unsalted butter.
- Sauté the carrots, onions, and celery in the butter on medium heat until softened, about 3 minutes.
- Season the veggies with the garlic powder, thyme, and salt. Add the all-purpose flour and stir until all of the vegetables are covered.
- Pour in the chicken broth and heavy cream. Stir and cook for another few minutes until the sauce thickens up.
- Preheat your oven to 400°F. Add in your chopped chicken and frozen green peas to the pot pie mixture and stir well.
- Remove the skillet from heat and taste the filling while it's cooling. Add any additional seasonings if you prefer.
- Take your puff pastry and cover the top of the pot pie filling. I like to cut my puff pastry dough into squares and overlap them on the top to make a pretty design.
- Whisk the egg in a small with a bit of water. Brush the egg wash onto the puff pastry topping.
- Bake for 16-18 minutes, until the pastry is golden brown and the filling is bubbling on the edges. Enjoy!
Notes
Air Fryer Chicken Instructions:
You can air fry the chicken at 360°F for 12 minutes. Let them rest for a few minutes outside of the air fryer, then chop or shred into small pieces.
Make Ahead Instructions:
Cook the filling with all chicken and vegetables, and let it cool completely. Store in the refrigerator for up to 3 days, or freeze for up to 3 months.
When you're ready to cook, let any frozen filling thaw overnight in the refrigerator. Add the filling to a baking dish. Top with the puff pastry squares, brush with egg wash, and bake as directed.
Nutrition
Calories: 435kcal | Carbohydrates: 24g | Protein: 21g | Fat: 28g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 83mg | Sodium: 866mg | Potassium: 361mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 550IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg