Deluxe Chicken Pot Pie with Puff Pastry Crust
This homemade Deluxe Chicken Pot Pie transforms a beloved classic into a comforting, wholesome meal that's perfect for any family gathering. Inspired by my mother's love for chicken pot pie, I decided to create a version that avoids the additives found in frozen dinners, while embracing rich, natural flavors. This savory dish features tender pieces of chicken simmered with a medley of fresh vegetables and enveloped in a creamy sauce, all topped with a flaky puff pastry crust. Your family will love the amazing aroma as it bakes and will undoubtedly come back for seconds, just like mine did! Utilizing organic ingredients whenever possible ensures a healthier option that doesn't skimp on taste. This delicious casserole is sure to become a cherished favorite in your kitchen.
N/A
Servings
N/A
Calories
20
Ingredients
Ingredients
Puff pastry sheets
17 1/3 ounces (thawed (40 minutes on counter or overnight in refrigerator))
Boneless skinless chicken breasts
1 1/2 lbs (cut into small bite-sized pieces)
Baby carrots
20 (diced)
Celery
1 stalk (diced)
Sweet onion
1/4 cup (diced)
Salted butter
1/3 cup (melted)
All-purpose flour
1/3 cup (plus 2 tablespoons for puff pastry)
Chicken broth
3 1/4 cups (no preparation)
Dry mustard
1 teaspoon (ground)
Garlic powder
3/4 teaspoon (divided)
Onion powder
1/2 teaspoon (plus 1/8 teaspoon divided)
Crushed rosemary
1/2 teaspoon (no preparation)
Sea salt
1/2 teaspoon (divided)
Fresh ground pepper
1/2 teaspoon (divided)
Paul Prudhomme's Magic Poultry seasoning
1/2 teaspoon (no preparation)
Extra virgin olive oil
2 tablespoons (for cooking chicken)
Cornstarch
1 tablespoon (no preparation)
Frozen peas
1 cup (thawed)
Parsley flakes
1 teaspoon (plus 1/4 teaspoon for garnish)
Shortening
1 tablespoon (no preparation)
Instructions
1
Preheat the oven to 400°F (200°C) and lightly grease a 2-quart square baking dish. Set aside.
2
In a medium-sized mixing bowl, combine the bite-sized chicken pieces with 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, crushed rosemary, Paul Prudhomme’s Magic Poultry seasoning, 1/4 teaspoon of sea salt, 1/4 teaspoon of freshly ground black pepper, and 2 tablespoons of extra virgin olive oil. Stir until all pieces are well coated.
3
In a skillet, heat 2 tablespoons of olive oil over medium to medium-high heat. Add the seasoned chicken and cook for about 5 minutes, or until light golden brown. Remember, the chicken will continue cooking in the oven, so avoid overcooking it now. Transfer the chicken to a paper towel-lined plate to drain excess oil and keep covered to retain moisture.
4
On a lightly floured surface, roll out the first sheet of puff pastry to a 12-inch square. Seal any cracks by dabbing them with water, and carefully place the pastry into the greased baking dish. Trim any excess pastry hanging over the edges.
5
Cover the pastry with foil and bake for 25 minutes, or until it becomes lighter and puffed up. While the bottom crust is baking, prepare the filling.
6
In the same skillet, melt 1/3 cup of salted butter over medium to medium-high heat. Add diced baby carrots, celery, and onion, sautéing until tender-crisp, about 5-7 minutes. Do not overcook, as the vegetables will cook further in the filling.
7
Stir in 1/3 cup of flour and cook until it turns golden brown, approximately 3 minutes. Gradually whisk in 3 1/4 cups of chicken broth, followed by 1 teaspoon of dry mustard, the remaining salt, the remaining ground pepper, remaining garlic powder, remaining onion powder, 1 teaspoon of parsley flakes, thawed peas, and cornstarch. Reduce the heat to a simmer, stirring constantly until the sauce thickens. If it becomes too thick, thin it out with a bit more chicken broth.
8
Once the bottom pastry is finished baking, remove it from the oven and pour the chicken and sauce mixture over the crust, spreading it evenly.
9
Roll out the second puff pastry sheet on a floured surface, and using a pizza cutter, cut it into 1/4-inch strips. Arrange the strips on top of the chicken mixture in a desired pattern, such as a lattice design, trimming any excess pastry.
10
Sprinkle the top with the remaining parsley flakes, and place the casserole on a foil-lined baking sheet to catch any spills.
11
Return the pot pie to the oven and bake for an additional 25 minutes, or until the sauce is bubbly and the puff pastry is golden brown.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main crust for this Deluxe Chicken Pot Pie?
The recipe uses flaky puff pastry sheets for both the bottom and top crust.
At what temperature should the oven be preheated?
The oven should be preheated to 400°F (200°C).
How should the chicken be seasoned before cooking?
Combine the bite-sized chicken pieces with garlic powder, onion powder, crushed rosemary, Paul Prudhomme’s Magic Poultry seasoning, sea salt, freshly ground black pepper, and extra virgin olive oil.
How long do you cook the chicken in the skillet?
Cook the seasoned chicken for about 5 minutes or until light golden brown.
Does the chicken need to be fully cooked in the skillet?
No, avoid overcooking it in the skillet because the chicken will continue cooking once it is in the oven.
What size should the puff pastry be rolled out to?
Roll out the first sheet of puff pastry to a 12-inch square.
How long does the bottom crust bake initially?
The bottom crust should be baked for 25 minutes until it becomes lighter and puffed up.
Should I cover the bottom crust while it bakes?
Yes, cover the pastry with foil for the first 25 minutes of baking.
What vegetables are sautéed for the filling?
Diced baby carrots, celery, and sweet onion are sautéed together in butter.
How long should you sauté the vegetables?
Sauté the vegetables for about 5-7 minutes until they are tender-crisp.
How do you make the sauce for the filling?
Stir flour into the sautéed vegetables and cook for 3 minutes, then gradually whisk in chicken broth and seasonings.
What seasonings are added to the sauce?
Dry mustard, sea salt, ground pepper, garlic powder, onion powder, and parsley flakes are added to the sauce.
How do you thicken the pot pie sauce?
The sauce is thickened by a roux made of flour and butter, plus the addition of cornstarch, while stirring constantly.
What if the sauce becomes too thick?
If the sauce becomes too thick, you can thin it out by adding a bit more chicken broth.
How is the top crust prepared?
Roll out the second puff pastry sheet and cut it into 1/4-inch strips using a pizza cutter to create a lattice design.
What type of chicken is recommended for this recipe?
Use 1 1/2 lbs of boneless skinless chicken breasts cut into small bite-sized pieces.
Should the peas be fresh or frozen?
The recipe calls for 1 cup of frozen peas that have been thawed.
What is the final baking time once the pie is assembled?
Bake for an additional 25 minutes or until the sauce is bubbly and the puff pastry is golden brown.
Why should I use a foil-lined baking sheet under the dish?
Placing the casserole on a foil-lined baking sheet helps to catch any spills that might occur during baking.
How much butter is used in the filling?
The recipe requires 1/3 cup of salted butter.
What type of oil is used for the chicken?
Extra virgin olive oil is used to coat and cook the chicken in the skillet.
How can I seal cracks in the puff pastry?
You can seal any cracks in the pastry by dabbing them with a little bit of water.
What size baking dish is required?
A 2-quart square baking dish is required for this pot pie.
How much chicken broth is needed for the recipe?
The recipe requires 3 1/4 cups of chicken broth.
Is there a garnish for the top of the pie?
Yes, sprinkle the top with the remaining parsley flakes before the final bake.
What is the inspiration behind this recipe?
It was inspired by the creator's mother's love for chicken pot pie, aiming to avoid additives found in frozen dinners.
How many baby carrots are needed?
You will need 20 baby carrots, which should be diced.
Does the recipe use shortening?
Yes, the ingredient list includes 1 tablespoon of shortening.
How should the puff pastry be thawed?
Thaw the puff pastry for 40 minutes on the counter or overnight in the refrigerator.
What is the benefit of using organic ingredients in this dish?
Using organic ingredients ensures a healthier option that maintains rich, natural flavors.