Print

Easy One-Pot Chicken Pot Pie with Puff Pastry

one-pot chicken pot pie with puff pastry - featured image
Print Recipe

A comforting one-pot chicken pot pie topped with golden, flaky puff pastry. This easy recipe delivers deep flavor with minimal cleanup, perfect for busy hosts and cozy dinners.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 medium carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about 1/2 cup)
  • 3 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1 cup whole milk (or half-and-half)
  • 3 cups cooked chicken, shredded or diced
  • 1 cup frozen peas
  • 1/2 cup frozen corn kernels (optional)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • Salt and freshly ground black pepper to taste
  • 1 sheet puff pastry, thawed
  • 1 large egg, beaten (for egg wash)

Instructions

  1. Preheat your oven to 400°F (200°C). Place a rack in the middle position. Let the puff pastry sit at room temperature for 10 minutes.
  2. Melt the butter in a large oven-safe skillet over medium heat. Add the diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until softened and the onion is translucent.
  3. Add the minced garlic and cook for another minute, stirring constantly.
  4. Sprinkle the flour over the vegetables and stir to coat evenly. Cook for 2 minutes, stirring constantly, to form a roux.
  5. Slowly pour in the chicken broth while whisking to prevent lumps. Add the milk and keep stirring until the mixture comes to a gentle simmer and thickens, about 3-4 minutes.
  6. Stir in the cooked chicken, frozen peas, corn (if using), thyme, rosemary, salt, and pepper. Simmer for 2 minutes, then taste and adjust seasoning. Remove from heat.
  7. On a lightly floured surface, gently roll out the thawed pastry sheet to about 1/8-inch thickness, large enough to cover the skillet with about 1/2 inch overhang.
  8. Carefully drape the pastry over the filling in the skillet. Tuck the edges under slightly and crimp with your fingers or a fork. Cut 3-4 small slits in the top to let steam escape.
  9. Brush the pastry with the beaten egg wash. Optionally, sprinkle with flaky sea salt or cracked black pepper.
  10. Bake for 20-25 minutes, until the pastry is puffed and deep golden brown and the filling is bubbling around the edges. Let it rest for 5 minutes before serving.

Notes

For best results, keep the puff pastry cold and work quickly. Let the pot pie rest for 5 minutes after baking to allow the filling to set. The filling can be prepared up to 2 days in advance. For a vegetarian version, swap chicken for mushrooms and chickpeas, and use vegetable broth.

Nutrition

Keywords: one-pot chicken pot pie, puff pastry chicken pot pie, easy chicken pot pie, comfort food, chicken dinner, one pot meal

Find it online: https://ovenmila.com/easy-one-pot-chicken-pot-pie-with-puff-pastry-recipe/