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Chicken Pot Pie with Puff Pastry

Golden flaky puff pastry tops a creamy chicken filling loaded with vegetables and fresh herbs for the ultimate comfort food dinner.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 3-3.5 cups shredded chicken breast cooked or rotisserie
  • 4 slices bacon diced
  • 4 tablespoons unsalted butter
  • 1.5 cups carrots sliced
  • 1.5 cups celery sliced
  • 1 large yellow onion diced
  • 1 shallot diced finely
  • 8-10 cloves garlic minced finely
  • 1 teaspoon Morton kosher salt
  • 0.5 teaspoon black pepper
  • 0.25 teaspoon turmeric optional
  • 1 tablespoon fresh thyme chopped
  • 1 tablespoon fresh rosemary chopped
  • 1 tablespoon fresh sage chopped
  • 0.5 cup dry white wine sauvignon blanc or pinot grigio
  • 0.5 cup all-purpose flour scant (slightly under 1/2 cup)
  • 2.25 cups chicken stock or broth
  • 1 cup whole milk
  • 1.5 cups frozen peas
  • 14 oz frozen puff pastry thawed and cut into 2.5-3 inch squares
  • 1 large egg
  • 1 tablespoon water

Equipment

  • 3.5 quart shallow Dutch oven or large oven-safe skillet
  • whisk
  • Wooden spoon
  • baking sheet
  • Pastry brush

Method
 

  1. Preheat the oven to 400°F. In a 3.5 quart shallow Dutch oven or large skillet, sauté the bacon over medium low heat for 8-10 minutes, until most of the fat has rendered and the bacon has browned.
  2. Add the butter and stir until melted. Add the carrots and celery, increase the heat to medium, and sauté for 2-3 minutes.
  3. Add the onion and sauté for 10 minutes, or until translucent.
  4. Add the shallot and garlic. Sauté for 2-3 minutes or until fragrant.
  5. Add the salt, pepper, turmeric, thyme, rosemary, and sage. Sauté for 2 minutes.
  6. Deglaze the pan with the wine, scraping any brown bits off the bottom of the pan. Reduce until almost all of the wine has evaporated.
  7. Add the flour and cook for 2-3 minutes until it forms a paste. Reduce the heat to low.
  8. While stirring continuously, pour in the chicken broth slowly until completely combined.
  9. While stirring continuously, pour in the milk slowly until completely combined.
  10. Stir in the frozen peas. Turn the heat off and fold in the shredded chicken.
  11. Smooth the mixture into an even layer. If the pan is not oven safe, transfer to a 3.5 quart baking dish. Place on a baking sheet if the dish is very full.
  12. Arrange the puff pastry squares so that they are overlapping and cover all of the filling.
  13. Whisk together the egg and water. Brush each square so that they are all coated.
  14. Bake for 20-25 minutes, or until the pastry has puffed up and browned. Let rest for 5 minutes before serving.

Notes

Can use leftover or rotisserie chicken to save time. If using fresh chicken, need about 1.25 pounds raw boneless skinless chicken breast. White wine can be omitted and replaced with additional 1/2 cup chicken stock. Stir continuously when adding liquids to prevent lumps. Let rest 5 minutes before serving for easier cutting.
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