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Creamy Chicken Pot Pie: 30-Min Flaky Crust

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A quick and easy weeknight dinner featuring tender chicken, vegetables, and a rich creamy sauce wrapped in shatteringly crisp puff pastry.

Ingredients

Scale
  • 1/4 cup unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 2 cups shredded rotisserie chicken
  • 2 medium carrots, diced small
  • 1 cup frozen peas
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • Salt and black pepper to taste
  • 2 sheets puff pastry, thawed
  • 1 egg beaten with 1 tbsp water (for egg wash)

Instructions

  1. Preheat oven to 400°F (200°C). Let puff pastry sit at room temperature for 10-15 minutes until pliable but cold. Roll out on a lightly floured surface.
  2. In a medium saucepan over medium heat, melt butter. Whisk in flour and cook for 1-2 minutes until light golden.
  3. Slowly whisk in chicken broth, then heavy cream. Cook, stirring often, until sauce thickens enough to coat the back of a spoon (3-4 minutes).
  4. Stir in garlic, carrots, thyme, salt, and pepper. Cook for 2 minutes until fragrant. Fold in chicken and peas. Remove from heat.
  5. Pour filling into a 9×9 inch baking dish. Place rolled pastry over top, trim excess, and crimp edges. Cut 2-3 slits in top for steam.
  6. Brush pastry with egg wash. Bake for 25-30 minutes until golden brown and filling is bubbling.
  7. Cool for 5 minutes before slicing and serving.

Notes

Keep the pastry cold for best flakiness. Do not overfill the pie to prevent bubbling over. Let the pie rest for 5 minutes before cutting to allow the sauce to set. For a gluten-free version, use GF flour and GF puff pastry. For dairy-free, use olive oil and coconut cream.

Nutrition

Keywords: chicken pot pie, puff pastry, quick dinner, comfort food, weeknight meal, creamy chicken, flaky crust

Find it online: https://lindabake.com/creamy-chicken-pot-pie-30-min-flaky-crust/