Chicken Pot Pie with Puff Pastry (Easy Casserole Recipe)
This chicken pot pie with puff pastry is a hearty, comforting main dish that comes together in about an hour. Tender chicken, a mix of colorful vegetables, and a creamy sauce are topped with a flaky, buttery puff pastry crust for an easy chicken pot pie made without traditional pie dough.
Servings: 8 servings
Calories: 639kcal
Equipment
- Large casserole dish
- Large skillet or Dutch oven
- Rolling Pin
Ingredients
- 2 tablespoons olive oil
- 2 pounds boneless skinless chicken breasts, diced (or about 3-4 cups cooked rotisserie chicken)
- 1 large yellow onion, diced (about 1 cup)
- 4 cloves garlic, minced
- 4 large carrots, diced
- 4 celery stalks, diced (about 1 cup)
- 3 tablespoons butter (or margarine)
- ½ cup all-purpose flour
- 2 cups chicken broth
- 1 cup half-and-half
- 4 large potatoes, cubed
- 2 cups green beans, diced
- 1 cup frozen peas
- 1 teaspoon seasoning salt
- ½ teaspoon black pepper
- 2 teaspoon Italian seasoning
- 1 teaspoon ground thyme
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 frozen puff pastry sheet (thawed)
- 1 large egg yolk
- 1 tablespoon water
- fresh parsley, for garnish (optional)
Instructions
- Preheat: Preheat your oven to 400℉.
- Cook Chicken: In a large skillet over medium-high heat, heat the olive oil. Add the diced chicken and brown it on all sides, stirring frequently to avoid burning. After 5 minutes, add the onion and garlic. Sauté until the onion softens, about 5 more minutes.
- Add Vegetables: Stir in the carrots and celery, cooking for another 3 minutes while stirring frequently.
- Make Roux: Push the ingredients to the side of the skillet. Melt the butter in the skillet and whisk in the flour to create a roux. Cook and stir for 1 minute, then mix it into the other ingredients in the skillet.
- Create Sauce: Pour in the chicken broth and half-and-half, scraping any brown bits from the bottom of the pan. Add the potatoes, green beans, peas, seasoning salt, black pepper, Italian seasoning, ground thyme, garlic powder, and onion powder. Stir well and cook until the mixture boils and thickens. Let the filling cool for 5 minutes before topping with puff pastry to prevent sogginess.
- Prepare Pastry: Turn off the heat and remove the skillet. Roll out the puff pastry sheet on a lightly floured surface to be slightly larger than the top of your casserole dish. You may need one or two sheets, depending on the size of your dish and whether you want to do a basket weave.
- Assemble Pie: Transfer the chicken mixture to a greased large casserole dish. Carefully place the puff pastry over the filling, draping the edges over the sides of the dish. Cut a few slits in the pastry to allow steam to escape.
- Egg Wash: In a small bowl, whisk together the egg yolk and 1 tablespoon of water. Brush this egg wash over the pastry using a basting brush.
- Bake: Place the casserole dish in the preheated oven and bake uncovered for 25-30 minutes, until the pastry is golden brown, the filling is hot and bubbly, and the potatoes are tender when pierced with a fork. If the pastry starts to brown too quickly, cover it loosely with aluminum foil.
- Serve: Let the pot pie stand for a few minutes before serving, and garnish with fresh parsley if desired. Enjoy!
Video
Notes
- Make It Your Own: Personalize your pot pie by adding your favorite herbs, such as rosemary or sage.
- Seasonal Veggies: Swap out the vegetables based on the season. Add butternut squash in the fall or fresh asparagus in the spring.
- Cheese Lovers: Stir in a cup of shredded cheese (such as Gruyère or sharp cheddar) into the filling.
- Storage Tip: Leftovers reheat best in the oven or air fryer to keep the puff pastry crisp. Avoid microwaving if possible.
Nutrition
Calories: 639kcal | Carbohydrates: 65g | Protein: 35g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 119mg | Sodium: 812mg | Potassium: 1550mg | Fiber: 8g | Sugar: 8g | Vitamin A: 6675IU | Vitamin C: 53mg | Calcium: 118mg | Iron: 4mg
