Easy Chicken Pot Pie using Puff Pastry

Chicken pot pie using puff pastry recipe.

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Easy Chicken Pot Pie using Puff Pastry

This is my easy Chicken Pot Pie using Puff Pastry. It's flaky, creamy, and super delicious.

Prep Time5

Cook Time40

Total Time45

Course: Main Course

Cuisine: American

Servings: people

Calories: 641kcal

Author: Emily Roz

Ingredients

1 onion finely sliced
3 garlic cloves minced
2 chicken breasts sliced into cubes
200 g frozen vegetables
1 tablespoon dried oregano
1 tablespoon nduja paste or chipotle paste, harissa paste, or ½ tablespoon smoked paprika. Scroll further up this blog post to find a variety of substitutes!
Salt & pepper
500 ml chicken broth
150ml cream single or low fat
1 tablespoon plain flour to thicken the sauce
320 g puff pastry sheet

Instructions

Place a pan on medium heat and drizzle in 1 tablespoon of olive oil. Add in your slice onion, garlic, and chopped chicken breast. Fry for 5 minutes until the onions have softened and the chicken breast turns opaque.
Pour in your frozen vegetables followed by salt, pepper, dried oregano, and your seasonings of choice. I've used 'nduja paste, but you can use smoked paprika, tomato paste, chipotle paste, harissa paste, anything you fancy! Give everything a good mix.
Next up, pour in the chicken stock followed by your cream. Sprinkle in your flour to help thicken the sauce. Simmer on medium-low heat for 10 minutes until the sauce has reduced and it's creamy and slightly thicker.
Preheat the oven according to your puff pastry packet instructions. Taste your chicken pot pie and season according to your preferences. Transfer the sauce into a 9x7 inch oven-proof dish.
Lay your pre-made puff pastry over the top of your pie, sealing around the edges. Using any leftover pieces of your pastry, cut out the letters P, I, and E (this is optional), to write the word PIE on the top of your pastry. Place in the oven for 20 minutes or according to packet instructions until golden and crispy.
Once your chicken pot pie with puff pastry is flaky, puffy, golden and bubbling, take it out the oven and then serve up, top with optional chives, and enjoy!

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe, so scroll up this blog to follow along.

To double quantity: This recipe can be doubled to make chicken pot pie with puff pastry for 4 people. Simply use a larger oven dish.

Storage: Leave the chicken pot pie to cool and then place into airtight containers. Place into the fridge for up to 3 days.

Freezing: Once again, eave the pie to cool and then place into airtight containers. Place into the freezer for up to 3 months. Leave to defrost / thaw in the fridge overnight, then follow the reheating instructions below.

Reheating: If you'd like to keep the puff pastry crispy and flaky, gently transfer your pie into an oven-proof dish. Preheat the oven to 180C/350F and then place the leftovers into the oven for 15-20 minutes until piping hot. Otherwise, you can place the airtight container into the microwave (leaving the lid ajar) until piping hot.

Nutrition