Savory Chicken Pot Pie with Golden Puff Pastry Crust
Indulge in the comforting warmth of homemade Savory Chicken Pot Pie, beautifully encased in a flaky, golden puff pastry crust. This recipe is designed for individual servings, making it perfect for cozy dinners or entertaining guests. Filled with a creamy blend of rotisserie chicken, tender vegetables, and a touch of spice, each bite offers a delightful explosion of flavors. Serve in your favorite oven-safe mugs, ramekins, or a family-sized pie plate. Top with a crisp, buttery pastry that puffs up beautifully in the oven. Trust us; this dish will become a staple in your home. Enjoy alongside a light salad or steam vegetables to complete your meal!
N/A
Servings
N/A
Calories
17
Ingredients
Ingredients
butter
1/4 cup (melted)
flour
1/4 cup (all-purpose)
onion
1/4 cup (chopped)
celery
1/4 cup (chopped)
carrot
1/4 cup (chopped)
garlic
3 cloves (minced)
salt
1/4 teaspoon (to taste)
white pepper
1/4 teaspoon (to taste)
dried thyme
1/4 teaspoon (dried)
poultry seasoning
1/4 teaspoon (dried)
chicken broth
1 1/4 cups (reduced sodium recommended)
heavy whipping cream
1/2 cup (unwhipped)
nutmeg
1/8 teaspoon (freshly grated preferred)
rotisserie-cooked chicken
1 1/2 cups (shredded)
frozen peas
1/4 cup (thawed)
frozen puff pastry
1 sheet (thawed)
butter
2 tablespoons (melted (for brushing))
Instructions
1
Preheat your oven to 400°F (200°C) and prepare a cookie sheet by lining it with parchment paper.
2
In a large saucepan, melt 1/4 cup of butter over medium heat. Add the chopped onions, celery, and carrots, sautéing until softened, about 5-7 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
3
Sprinkle the flour, dried thyme, poultry seasoning, salt, and white pepper over the sautéed vegetables. Stir continuously for about a minute to cook out the raw flour taste, ensuring all ingredients are well combined.
4
Gradually whisk in the chicken broth and heavy whipping cream, stirring consistently until the mixture is smooth and thickened, around 3-5 minutes.
5
Add the nutmeg, rotisserie chicken, and frozen peas to the creamy filling. Stir until everything is evenly coated and heated through.
6
Ladle the chicken mixture into your individual oven-safe soup mugs or a baking dish, filling each mug generously.
7
Roll out the thawed puff pastry sheet on a lightly floured surface. Cut the pastry into circles or squares to fit the top of each mug, allowing for some overhang. Place the pastry over each filled mug and press down around the edges to seal.
8
Brush the tops of the pastry with melted butter for a golden finish (optional).
9
Bake in the preheated oven for 15-20 minutes, or until the puff pastry is perfectly golden brown and flaky.
10
Remove from oven and allow to cool slightly before serving. Enjoy your savory chicken pot pie!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the primary crust used for this chicken pot pie?
The recipe uses a flaky, golden puff pastry crust for a crisp and buttery finish.
Can I serve this recipe in individual portions?
Yes, this recipe is specifically designed for individual servings using oven-safe mugs or ramekins.
What is the recommended oven temperature for baking the pot pie?
The oven should be preheated to 400°F (200°C).
How long does the chicken pot pie need to bake?
Bake for 15-20 minutes, or until the puff pastry is perfectly golden brown and flaky.
What kind of chicken is used in this recipe?
The recipe calls for 1 1/2 cups of shredded rotisserie-cooked chicken.
What vegetables are included in the filling?
The filling includes chopped onions, celery, carrots, and frozen peas.
How do I ensure the flour taste is cooked out of the sauce?
Stir the flour with the sautéed vegetables for about a minute before adding liquids to cook out the raw flour taste.
What liquids are used to create the creamy filling?
The recipe uses a combination of chicken broth and heavy whipping cream.
Which spices and seasonings are added to the pot pie?
The seasoning includes garlic, dried thyme, poultry seasoning, salt, white pepper, and a touch of nutmeg.
Can I use a family-sized pie plate instead of individual mugs?
Yes, the recipe can be prepared in a family-sized pie plate if you prefer not to use individual mugs.
How should I prepare the puff pastry for the mugs?
Roll out the thawed puff pastry and cut it into circles or squares that allow for some overhang on each mug.
Should I grease the cookie sheet?
The instructions recommend lining a cookie sheet with parchment paper rather than greasing it.
What is the purpose of brushing the pastry with butter?
Brushing the tops with melted butter provides a beautiful golden finish to the crust.
How many cloves of garlic are required?
This recipe uses 3 cloves of minced garlic.
Do I need to cook the frozen peas before adding them to the filling?
No, you can add them directly to the filling as long as they are thawed.
What type of chicken broth is recommended?
Reduced sodium chicken broth is recommended for this recipe.
How do I seal the pastry onto the mugs?
Place the pastry over each filled mug and press down around the edges to create a seal.
What is a good side dish for this chicken pot pie?
It is best enjoyed alongside a light salad or steamed vegetables.
Is the nutmeg supposed to be fresh?
Freshly grated nutmeg is preferred for the best flavor in the filling.
How long should I sauté the base vegetables?
Sauté the onions, celery, and carrots for about 5-7 minutes until they are softened.
Should the puff pastry be frozen when I put it on the mugs?
No, the puff pastry sheet should be thawed before rolling and cutting.
Can I use fresh thyme instead of dried?
The recipe specifically calls for 1/4 teaspoon of dried thyme.
How thick should the filling be before adding the chicken?
The broth and cream mixture should be stirred until it is smooth and thickened, which usually takes 3-5 minutes.
Is this a spicy dish?
It contains a touch of spice from white pepper and nutmeg, but it is generally a savory comfort food rather than a 'hot' dish.
How much butter is used for the vegetable sauté?
You will need 1/4 cup of butter for sautéing the vegetables.
What type of flour should I use?
All-purpose flour is used to thicken the pot pie filling.
Can I substitute white pepper with black pepper?
While the recipe calls for white pepper, black pepper can be used as a substitute, though it may change the appearance of the creamy sauce.
Does the heavy cream need to be whipped?
No, use 1/2 cup of unwhipped heavy whipping cream.
Should the pot pie be eaten immediately?
It is best to allow the pot pie to cool slightly after removing it from the oven before serving.
How many sheets of puff pastry are needed?
This recipe requires one sheet of frozen puff pastry.