Recipe: Chicken Pot Pie with Puff Pastry Crust

This recipe for Chicken Pot Pie with Puff Pastry Crust is a combination of a few recipes… lots of trial and error went into this over the years. Chicken pot pie has always been a family favorite… however I make it...I have several other recipes that are equally as good… It's fun to change it up a little...it makes things interesting. I love to change flavors and textures...

A few months ago I posted a Chicken Pot Pie recipe... very similar to this one... I made a few changes...it used pie crust instead puff pastry... it also used mixed vegetables instead of just peas and carrots... it included potatoes... which I usually include but not this time. At first I wasn't going to post this... but decided it was a good example of slightly altering a recipe and giving it a "fresh new look and taste".

Chicken Pot Pie is one of those timeless comfort foods that everyone seems to love. It’s so easy to make and add a small salad to the meal and you have a quick and satisfying meal your family will love.

TIPS

Another wonderful thing about this recipe is that you can make the filling ahead… say on the weekend.. then on a busy weeknight… all you have to do is heat the filling slightly so it’s not ice cold… ladle into individual casseroles or one big casserole… add the crust on top and bake. How easy is that??

There are so many ways you can prepare Chicken Pot Pie… you can use leftover chicken diced.. or you cook your chicken specifically for this dish… it can be either baked, roasted or poached. There are several schools of thought about this. The Barefoot Contessa swears by using bone-in chicken breasts with the skin still on and baking it.

I personally like to poach the chicken breast in chicken broth with cut vegetables (carrots, celery, onion) and seasonings such as thyme and parsley… salt and pepper.

After the chicken is cooked, I remove the chicken and allow it to cool… and strain the vegetables out of the broth I cooked the chicken in…. I use the strained chicken broth as the base for my sauce.

If you decide to use leftovers or bake your chicken..simply substitute chicken broth from the grocery for the strained chicken broth when preparing the pot pie sauce.

You can use all white meat or white and dark meat… whichever you prefer.

Most recipes use a pie crust…homemade or store bought…. I used to use pie crust, as well. A while ago I decided to try it with frozen puff pastry… I love really buttery and flaky crusts… I liked the results so much… now I use puff pastry instead of a pie crust…. You can use a pie crust if you prefer..

As you can see… much like other comfort foods.. there are probably a million ways to make this… and it will come down to individual tastes… and ingredients available. Adjust the recipe as you like… adding other herbs and seasonings…

Great cooking is all about experimentation....variety is the spice of life.








PRINT RECIPE

Recipe: Chicken Pot Pie with Puff Pastry Crust

All you need:

To Prepare the Chicken:

4 boneless, skinless chicken breast halves
3 ½ cups chicken broth
1 carrot, peeled and cut into three pieces
½ medium onion, cut into wedges
1 celery stalk including the leaves, if available, cut into 3-4 pieces
4 peppercorns
½ teaspoon salt
1 teaspoon dried thyme
1-2 sprigs of parsley

For the Pot Pie:

Frozen Puff Pastry
½ medium onion, finely diced
1 stick of butter
The strained broth or chicken broth purchased from the grocery store
Additional chicken broth if needed
3 tablespoons flour
3 tablespoons heavy cream
1 ½ teaspoons dried thyme
½ teaspoon salt (or to taste)
½ teaspoon pepper (or to taste)
1 ½ cups frozen pearl onions
1 ½ cups frozen peas (Do Not Use Petite Peas)
1 ½ cups frozen diced carrots
1 small can of mushrooms, drained
1 egg beaten

All you have to do:

Take the puff pastry out of the freezer to thaw (according to package instructions).

Cook the chicken by your preferred method….

If using my method… place all the ingredients listed above under “To Prepare the Chicken” in a medium sauce pan. Bring to a simmer over medium high heat. Simmer about 10 minutes or until chicken is cooked.

Remove the chicken to a plate to cool enough to handle.

Dice the chicken.

Strain the broth you cooked the chicken in… and set aside.

TIP: I strain the broth into my large measuring cup… it’s easier to pour and measure… you will need to have 3 cups of broth for the sauce base… if you don’t have enough from the cooking liquid… add additional commercially made broth to it to make 3 cups.

In the original pot you cooked the chicken in…. melt the butter over medium heat.

Add the chopped onions and cook them until they are soft and translucent.

Add the flour and stir well to incorporate the flour.

Slowly add the chicken broth, whisking constantly to make sure there aren’t any lumps.

Add the heavy cream and stir to incorporate.

Cook for about 3 minutes until sauce begins to thicken...

NOTE: If you prefer your sauce thicker…then add additional flour (1 tablespoon at a time…sprinkle it over the top and whisk so there aren’t any lumps).

Add the thyme, salt and pepper… taste the sauce and make any adjustments you like.

Add the diced chicken, pearl onions. peas, carrots and mushrooms. Mix well.

Remove from heat and set aside.

Place one sheet of puff pastry on a floured work surface.

Gently roll out the dough to about 1/8 inch thickness.

Place your casserole upside down on the pastry.

Cut the pastry around the casserole… making sure you have about ½ inch extra around the casserole. This will give you pastry to press down around the rim when you are assembling the pot pies.



Spray cooking oil (butter flavor preferred) into the individual casseroles or one large casserole.

Ladle the chicken pot pie filling into the casseroles, to about ½ to ¾ inch from the top. Set aside.

In a small bowl beat 1 egg with 1 tablespoon water.

Using a pastry brush, brush the egg mixture around the rim (so the pastry will adhere to it).

Place one pastry cut-out on each casserole… pressing down on the dough that is hanging over the rim.

Brush the egg mixture over the pastry.

Using a sharp knife, make three little slits in the pastry to vent it during baking.

Place the casseroles on a foil lined baking sheet (makes for easier transport in and out of the oven as well as catching any spillovers…makes clean-up a snap).


Bake in pre-heated 400 degree F oven for 20 to 25 minutes.