Go Back
–+ servings
Puff Pastry Chicken Pot Pie in a black cast-iron skillet.
Print Recipe
No ratings yet

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.
Prep Time16 minutes
Cook Time30 minutes
Course: Dinner
Servings: 5
Calories:
Author: Shani W.

Ingredients
  

Air Fryer Chicken (if you aren't buying already cooked chicken)

  • 2 count chicken breasts thinly cut
  • 2 teaspoon all-purpose adobo seasoning Goya, etc.
  • ½ teaspoon smoked paprika
  • ½ teaspoon black pepper

Pot Pie

  • 1 sheet puff pastry dough thawed
  • 2 tablespoon unsalted butter
  • ½ cup chopped carrots
  • ⅓ cup chopped onions white, yellow, or red
  • ⅓ cup chopped celery
  • ½ teaspoon garlic powder
  • ½ teaspoon thyme
  • ½ teaspoon salt
  • 3 tablespoon all-purpose flour
  • 2 cups chicken broth or veggie broth
  • ½ cup heavy cream
  • ½ cup frozen green peas
  • 1 count egg for an egg wash

Instructions

If you're cooking your chicken:

  • Season your chicken breasts on all sides with the adobo seasoning, paprika, and black pepper.
  • Air fry the chicken at 360°F for 12 minutes. Let them rest for a few minutes, then chop or shred into small pieces.

Making the Pot Pie:

  • Make sure you set out your puff pastry dough to thaw completely.
  • In a cast iron, 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. Add any additional seasonings if you prefer.
  • Take your thawed 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 with a bit of water. Brush the egg wash onto the puff pastry.
  • Bake for 16-18 minutes, until golden brown and bubbly. Enjoy!