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Chicken Pot Pie with Puff Pastry

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A classic recipe made easier with purchased puff pastry. More vegetables amp the fiber and nutrients.

  • Author: Judy Barbe
  • Prep Time: 45 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 6 1x
  • Category: Dinner
  • Method: Stovetop and Oven
  • Cuisine: American

Ingredients

Scale
  • 1 1/2 pounds chicken, boneless, skinless thighs or breasts, (or 3 cups diced, cooked)
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried minced onion
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 2 teaspoons oil 
  • 2 cups celery, chopped
  • 1/2 onion, chopped, about 1 cup
  • 10–12-ounces sliced mushrooms
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons butter
  • 2 tablespoons oil
  • 1/3 cup flour
  • 2 cups chicken cooking liquid or chicken broth
  • 1/2 cup milk
  • 2 10-12-ounce packages frozen peas and carrots
  • 2 teaspoons Dijon mustard
  • 1 egg
  • 1 teaspoon water
  • 1 sheet purchased frozen puff pastry

Instructions

Chicken Poach chicken by placing chicken, salt, onion, thyme and pepper in saucepan, add water to cover chicken. Bring just to a boil, reduce heat to soft simmer. Cook 20 minutes or until chicken reaches 165℉ as measured with a food thermometer. Cooking time varies with thickness of the chicken. Remove from heat. When the chicken is cool to handle, chop into bite-sized pieces. Save the poaching liquid! Chicken can be cooked a day or 2 ahead of time, or use a rotisserie chicken to save time.

Puff Pastry Remove one sheet puff pastry from freezer to begin thawing. Allow 30 minutes or so. You don’t want to bring it out too early, because as it defrosts and warms it is more difficult to handle and if it gets too warm, it won’t puff as much in the oven. 

Vegetables In a large pan over medium heat, add 2 teaspoons oil, celery, onion, mushrooms, and 1/2 teaspoon thyme, 1/4 teaspoon salt and pepper. Cook, stirring regularly until celery and onion are softened and tender, about 15 minutes. Pour into a large bowl.

White Sauce Return empty pot to stove, over medium heat, melt butter and 2 tablespoons of oil. Sprinkle flour over, stirring into butter and oil, cook 1 minute. The flour will clump together with the oil, keep stirring. Slowly pour in 2 cups chicken poaching liquid (or purchased broth) and milk, continue stirring. Bring mixture to a boil, cook about 5 minutes or so until mixture thickens.

Egg Wash In a small bowl, blend egg and 1 teaspoon water together, stirring with a fork until lightly frothy.

Assemble  Use a dish that the puff pastry will cover, 6-quart round or 10 x 8 oval. Lightly spray baking dish with cooking spray. Pour mushroom mixture, chicken, peas and carrots and mustard into sauce. Stir to combine all the ingredients. Pour into casserole dish. Run your fingers under cool water and wet the rim of the dish. Place puff pastry on top of dish, press down edges, tuck and fold excess around the dish. Brush with egg mixture.

Bake Place casserole on a baking sheet and bake at 425℉ 30-35 minutes, until crust is golden brown.

Notes

Chicken can be cooked a day or 2 ahead of time, or use a rotisserie chicken to save time.

Run wet hands over rim of the baking dish to moisten it, this helps keep the pastry from sticking.

Find it online: https://www.livebest.info/how-to-make-chicken-pot-pie/

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