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Cozy One-Pot Chicken Pot Pie with Puff Pastry – Easy Comfort Food

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This one-pot chicken pot pie with puff pastry topping is the kind of recipe that changes minds without even trying. It’s all warm and flaky and creamy, with a crisp, buttery puff pastry meeting a silky, rich filling.

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
  • 1/2 cup heavy cream (optional but recommended)
  • 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; about 1 teaspoon salt and 1/2 teaspoon pepper)
  • 1 sheet frozen puff pastry, thawed
  • 1 large egg, beaten
  • Flaky sea salt

Instructions

  1. Preheat your oven to 400°F (200°C). Position the rack in the center. While it heats, take your puff pastry out of the fridge and let it sit on the counter for about 10 minutes.
  2. Melt the butter in your Dutch oven over medium heat. Add the diced onion, carrots, and celery. Cook for about 6-8 minutes, until the onions are translucent and the carrots have started to soften.
  3. Add the minced garlic and stir for about 30 seconds, until fragrant. Do not let it brown.
  4. Sprinkle the flour over the vegetables and stir constantly for about 2 minutes, until it smells slightly nutty.
  5. Slowly pour in the chicken broth while whisking or stirring vigorously, adding about a quarter at a time and stirring until smooth. Then pour in the milk and heavy cream, stirring until combined and smooth.
  6. Bring the mixture to a gentle simmer and cook for 3-4 minutes, stirring occasionally, until thickened enough to coat the back of a spoon.
  7. Stir in the cooked chicken, frozen peas, frozen corn, dried thyme, dried rosemary, salt, and pepper. Cook for another 2 minutes. Taste and adjust seasoning.
  8. Remove the pot from the heat.
  9. On a lightly floured surface, gently roll out the thawed puff pastry sheet to about 1/8-inch thick. Cut it into a shape that fits your pot, about an inch larger than the pot’s diameter.
  10. Place the pastry on top of the filling. Tuck the edges slightly inside the pot if needed. Cut 3-4 small slits in the top with a sharp knife.
  11. Brush the pastry with the beaten egg wash and sprinkle with flaky sea salt.
  12. Bake for 20-25 minutes, until the pastry is puffed up and deep golden brown and the filling is bubbling around the edges. Let it rest for 10 minutes before serving.

Notes

Don’t skip the roux: cook the flour for the full 2 minutes to avoid a raw taste. Keep the puff pastry cold for best flakiness. Let the pot rest for 10 minutes after baking to allow the filling to set. For a gluten-free version, use gluten-free all-purpose flour and gluten-free puff pastry. For dairy-free, use olive oil instead of butter and unsweetened oat milk or full-fat coconut milk.

Nutrition

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

Find it online: https://willarecipes.com/cozy-one-pot-chicken-pot-pie-with-puff-pastry-easy-comfort-food/