Puff Pastry Chicken Pot Pie Recipe
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Whip up this mouthwatering Puff Pastry Chicken Pot Pie recipe in no time! Made with rotisserie chicken, frozen veggies, and a buttery pastry crust, it’s the perfect dinner solution for busy weeknights. Your family will be begging for seconds!
Chicken Pot Pie: A Weeknight Lifesaver
Let me tell you about the Chicken Pot Pie recipe that has become my weeknight lifesaver.
Imagine pulling apart that flaky, buttery puff pastry, expertly woven into a pretty lattice pattern on top.
Under this golden crust, you’ll discover chunks of tender rotisserie chicken and flavorful frozen veggies, all swimming in a creamy sauce.
It’s the ultimate comfort food.
Easy Dinner Serving Suggestions
Serving this delicious chicken dinner is a breeze.
I just place this gorgeous pot pie smack dab in the center of the table along with a simple green salad tossed in a light vinaigrette to add a pop of freshness.
Trust me, it’s a match made in heaven!
It’s the kind of meal that wraps you in warmth, a delightful mix of textures from crunchy pastry to creamy filling, and it’s oh-so-satisfying.
Plus, using puff pastry and rotisserie chicken means you can pull this off on a weeknight, making you feel like a kitchen master.
Whether it’s a cozy meal for the family or something fancier to impress your dinner guests, this Chicken Pot Pie has got you covered.
Puff Pastry Chicken Pot Pie
Ingredients
- 2 pkgs (17.3 ounces each) Pepperidge Farm frozen puff pastry, thawed
- 2 Tbsp butter
- 1 large onion, chopped
- 2 tsp minced garlic
- ¼ tsp dried thyme
- ¼ tsp rubbed sage
- ½ cup all-purpose flour
- 1 ½ cups chicken broth
- 1 cup plus 1 Tbsp half-and-half cream, divided
- 2 cups frozen mixed vegetables, about 10 ounces
- 2 cups rotisserie chicken, shredded
- ½ tsp salt
- ¼ tsp pepper
- 1 large egg yolk
Directions
- Preheat the oven to 400 degrees F. Grease a 9×13-inch baking dish; set aside.
- Roll out each pastry sheet on a lightly floured surface, shaping them into 9×13-inch rectangles (or size to your baking dish). Cut one of the sheets crosswise into six 2-inch strips and the remaining sheet lengthwise into five 2-inch strips.
- Arrange the strips in a close weave pattern on a baking sheet to form a 9×13-inch lattice to fit your baking dish. Freeze the lattice while preparing the filling.
- Heat butter in a medium skillet over medium heat. Sauté the onion until it becomes tender, about 5-7 minutes. Add the garlic and herbs to the skillet, cooking for an additional minute.
- Blend in the flour, stirring constantly for about a minute until well mixed. Gradually pour in the broth and 1 cup of cream while stirring continuously.
- Bring the mixture to a boil, maintaining constant stirring. Let it cook and thicken, stirring occasionally, for about 2 minutes.
- Stir in the chicken, vegetables, salt, and pepper, bringing the mixture back to a boil.
- Spread the filling into the bottom of the prepared baking dish. Arrange the lattice over the top of the filling, trimming it to fit the dish.
- Whisk together the egg yolk and the remaining cream, then brush it over the pastry lattice. Bake the dish uncovered until the filling bubbles and the pastry turns golden brown, about 45-55 minutes. If the pastry starts browning too quickly, loosely cover it with foil.
- Allow the pot pie to stand for 15 minutes before serving.
Nutrition Facts
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