Golden Chicken Pot Pie with Puff Pastry Crust
This pot pie is the ultimate comfort food — creamy, loaded with tender chicken and veggies, and topped with buttery, golden puff pastry. It’s everything you love about a homemade classic, doubled up to feed a crowd or guarantee leftovers you’ll look forward to.
- Prep Time: 25 mins
- Cook Time: 40 mins
- Total Time: 1 hr 5 mins
Ingredients
1 cup (2 sticks) salted butter
4 cups thinly sliced carrots (about 4 large carrots)
2 cups thinly sliced celery (about 6 ribs)
2 cups chopped yellow onion
1 cup all-purpose flour
2 tsp kosher salt
1 tsp freshly cracked black pepper
1 tsp celery seed
2 tsp garlic powder
2 tsp minced fresh thyme
2 cups whole milk
4 cups chicken stock
4 cups frozen peas
8 cups cooked shredded chicken
2 (17.3-oz) packages puff pastry, thawed
2 large eggs
Instructions
Preheat oven to 400°F (200°C).
Sauté veggies: In a large pot, melt butter over medium heat. Add carrots, celery, and onion. Cook for 6–8 minutes until softened.
Make the roux: Stir in flour, salt, pepper, celery seed, garlic powder, and thyme. Cook for 2 minutes, stirring constantly.
Add liquids: Gradually whisk in milk and chicken stock. Simmer until thickened, about 5–7 minutes.
Mix in peas and chicken: Stir in frozen peas and shredded chicken. Remove from heat.
Assemble pies: Divide filling into two large baking dishes. Unfold puff pastry and place over each dish, pressing edges to seal. Cut slits in top to vent.
Brush with egg wash: Beat eggs and brush over the pastry tops.
Bake for 30–35 minutes until pastry is puffed and deep golden brown. Let rest for 10 minutes before serving.
Nutrition
- Calories: 620
- Sugar: 6g
- Fat: 38g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 38g