can i make this ahead of time?

Yes! You can prepare the filling up to a day in advance and refrigerate it. When ready to bake, reheat gently, add the puff pastry, and bake as directed.

can i freeze this recipe?

The filling freezes well, but puff pastry is best baked fresh. Freeze the filling separately, then thaw, top with pastry, and bake.

can i bake this in a casserole dish instead?

Yes. Transfer the filling to a greased baking dish, top with puff pastry, and bake as directed.

what if my sauce is too thick or too thin?

If it’s too thick, stir in a splash of milk or broth. If it’s too thin, let it simmer a bit longer before adding the chicken.

Puff Pastry Chicken Pot Pie

Description

This puff pastry chicken pot pie is a cozy, one-skillet dinner made with tender chicken, vegetables, a creamy garlic-herb sauce, and a flaky golden puff pastry topping.

Ingredients

Scale

2 strips of bacon, diced
1 medium yellow onion, diced
2 medium carrots, diced
2 ribs celery, diced
4 cloves garlic, minced
1 tablespoon finely-chopped fresh rosemary
2 teaspoons finely-chopped fresh thyme
2 teaspoons Dijon mustard
1/3 cup all-purpose flour
2 cups low-sodium chicken broth
1 cup whole milk
3 cups (1.25 pounds) cooked shredded chicken
2/3 cup frozen peas
1/2 cup grated Parmesan cheese
fine sea salt and freshly-ground black pepper
1 1/2 sheets frozen puff pastry, mostly thawed*
1 egg, beaten with 1 teaspoon water (for egg wash)

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Instructions

Prep the oven. Heat oven to 400°F.
Cook the bacon. Heat a large oven-safe skillet or Dutch oven over medium heat. Add the bacon and cook until crispy, about 5–7 minutes, turning occasionally. Use a slotted spoon to transfer the bacon to a paper towel–lined plate, leaving the rendered bacon fat in the pan.
Sauté the vegetables. Add the onion, carrots, and celery to the bacon fat and sauté for 5–6 minutes, until softened. (If the pan seems dry, add a drizzle of olive oil or a small knob of butter.) Stir in the garlic, thyme, and rosemary and cook for 1 minute until fragrant.
Build the sauce. Stir in the Dijon mustard, then sprinkle the flour evenly over the vegetables. Cook, stirring constantly, for 1–2 minutes. Gradually pour in the chicken broth while stirring, scraping up any bits from the pan. Add the milk and bring to a gentle simmer. Cook for 4–5 minutes, stirring often, until the sauce thickens to a creamy, stew-like consistency.
Finish the filling. Stir in the shredded chicken, peas, Parmesan, cooked bacon, salt, and pepper. If you would like a soup-ier filling, you can add in an extra splash of milk. Taste and add additional salt and pepper if needed.
Add the puff pastry topping. Unfold the mostly thawed puff pastry and cut it into 2-inch squares or rectangles. (It’s easiest to cut if it’s not completely thawed.) Arrange the pieces evenly over the hot filling, slightly overlapping them so you get those pretty, layered edges. Brush lightly with egg wash, then season with a few twists of pepper and salt.
Bake. Transfer the entire skillet to the oven and bake for 25–30 minutes, or until the puff pastry is deeply golden and the filling is bubbling around the edges. (If any spots of pastry start to brown too quickly, tent loosely with foil.)
Serve. Let the pot pie cool for 5–10 minutes, then sprinkle with extra parsley if you’d like. Scoop into bowls, making sure everyone gets plenty of the flaky pastry on top, and enjoy!

Notes

Puff pastry: I find it’s easiest to slice the puff pastry when it’s mostly (but not completely) thawed. I like to use a pizza cutter to slice it, or you can just use a chef’s knife.