Chicken Pot Pie with Puff Pastry Recipe
This chicken pot pie with puff pastry has a rich, creamy filling packed with tender chicken, fresh herbs, parmesan, and cream cheese, all topped with golden, flaky puff pastry squares baked until perfectly crisp. One pan, from scratch, and on the table in under an hour!
Equipment
- Braising Pan (or 12-inch Cast Iron Skillet)
Ingredients
- 1 1/2 lbs Chicken Breast
- 2 tsp Italian Seasoning
- 1 tsp Kosher Salt
- 1/2 tsp Black Pepper
- 1 tbsp Olive Oil
- 2 Carrots, (diced)
- 2 Celery Stalks, (diced)
- 1 Yellow Onion, (diced)
- 1 tsp Onion Powder
- 1 tsp Dried Tarragon, (dried thyme is a good substitute if you don't have tarragon)
- 2 Sage Leaves, (chopped)
- 2 sprigs Rosemary, (chopped)
- 2 sprigs Thyme, (chopped)
- 3 tbsp Parsley
- 4 tbsp Salted Butter
- 4 cloves Garlic, (diced)
- 2 tsp Chicken Bouillon Paste
- 2 tsp Dijon Mustard
- 5 tbsp All Purpose Flour
- 3 cups Chicken Broth
- 1 cup Frozen Peas
- 4 oz Cream Cheese
- 1/2 cup Heavy Cream
- 1/2 cup Parmesan
- 2 tbsp Lemon Juice
- 1 Sheet Puff Pastry, thawed
- 1 Egg + 1 tbsp water, for egg wash
Instructions
- Preheat the oven to 425 degrees F. Note: Keep the puff pastry in the refrigerator until we're ready to use it - keeping it cold helps it puff up while baking.
- Add chicken breast to a bowl and season with Italian seasoning, kosher salt, and black pepper, ensuring all of the chicken is coated. Add olive oil to a braising pan or dutch oven over medium heat and add the chicken. Cook until golden brown and cooked all the way through, about 5-7 minutes per side. Remove onto a plate to rest. 1 1/2 lbs Chicken Breast 2 tsp Italian Seasoning 1 tsp Kosher Salt 1/2 tsp Black Pepper 1 tbsp Olive Oil
- Drizzle more olive oil to the pan if needed, then add carrots, celery, and onion. Cook for 5-7 minutes, until slightly softened. Then add onion powder, dried tarragon, sage, rosemary, thyme, parsley. Season with a pinch of salt and pepper and cook for 3 minutes. 2 Carrots 2 Celery Stalks 1 Yellow Onion 1 tsp Onion Powder 1 tsp Dried Tarragon 2 Sage Leaves 2 sprigs Rosemary 2 sprigs Thyme 3 tbsp Parsley
- Add butter, diced garlic, chicken bouillon paste, and dijon mustard and stir everything together constantly. Once the butter is melted, add the flour, stirring everything together until a thick paste forms, about 3 minutes. Pour in the chicken broth and bring to a boil. 4 tbsp Salted Butter 4 cloves Garlic 2 tsp Chicken Bouillon Paste 2 tsp Dijon Mustard 5 tbsp All Purpose Flour 3 cups Chicken Broth
- Add frozen peas, cream cheese, and heavy cream. Stir everything together, the reduce heat to low. Simmer for 10-15 minutes, stirring occasionally until the filling has thickened. While the pot pie filling is cooking, cut chicken breasts into bite sized pieces then add it to the pot and stir together. Once thickened, add parmesan and lemon juice and stir together. 1 cup Frozen Peas 4 oz Cream Cheese 1/2 cup Heavy Cream 1/2 cup Parmesan 2 tbsp Lemon Juice
- Allow the filling to sit for about 10 minutes, to cool slightly.
- Lightly dust your work surface with flour, then roll out the puff pastry and cut it into about 16 evenly sized squares. Lay the pieces over the chicken filling, slightly overlapping to cover the top. 1 Sheet Puff Pastry
- Mix together egg and water in a small bowl. Brush the pastry with egg wash, then set the skillet on a parchment-lined baking sheet to catch any overflow. Bake for 25–30 minutes, until the pastry is puffed, crisp, and a deep golden brown. 1 Egg + 1 tbsp water
Video
Notes
- Don't skip searing the chicken. It might be tempting to just poach it or use rotisserie chicken every time, but taking those few extra minutes to sear the chicken breast until golden in the pan builds a ton of flavor.
- Cook the filling until it's really thick before it goes in the oven. Let the filling simmer and reduce until it coats the back of a spoon, you want it noticeably thick. It will loosen slightly in the oven, and that's exactly the right consistency for scooping.
- Keep your puff pastry cold until the last second. Puff pastry puffs best when it goes into a hot oven straight from cold. If it warms up too much while you're working with it, the butter layers start to meld together and you lose that flaky, airy rise.
- Use a parchment-lined baking sheet underneath the skillet. This filling is bubbling and rich, and it will overflow a little as it bakes, that's a sign you made it right! Placing the skillet on a lined sheet pan saves you from a smoky oven situation and makes cleanup a breeze.
Nutrition
Calories: 502kcal, Carbohydrates: 29g, Protein: 23g, Fat: 33g, Saturated Fat: 15g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 13g, Trans Fat: 0.2g, Cholesterol: 96mg, Sodium: 1904mg, Potassium: 524mg, Fiber: 3g, Sugar: 6g, Vitamin A: 959IU, Vitamin C: 14mg, Calcium: 150mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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