Description

This Chicken Pot Pie with Puff Pastry is a comforting masterpiece featuring tender chicken, colorful veggies, and a golden, flaky crust. Perfect for a cozy dinner or a quick weeknight meal, it balances flavor and nostalgia beautifully.

Ingredients

Scale

3 cups shredded chicken breast
4 slices bacon
1/4 cup unsalted butter
2 medium carrots, diced
2 stalks celery, diced
1 medium yellow onion, diced
2 cloves garlic, minced
1 tsp kosher salt
1/2 tsp pepper
1/2 tsp turmeric (optional)
2 tbsp fresh herbs (thyme, rosemary, sage), chopped
1/2 cup dry white wine
1/3 cup all-purpose flour
2 cups chicken stock or broth
1 cup milk
1 cup frozen peas
1 package (1 lb) frozen puff pastry
1 large egg, beaten
2 tbsp water

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Instructions

Preheat the oven to 400°F (200°C).
Cook diced bacon in a 3.5-quart Dutch oven until crispy.
Add butter, then carrots and celery; sauté until softened.
Add onion, shallot, and garlic; cook till translucent and fragrant.
Season with salt, pepper, turmeric, and herbs; sauté for 2 more minutes.
Pour in white wine, evaporate, then mix in flour until a paste forms.
Gradually stir in chicken broth and milk, continuing to stir until thickened.
Fold in frozen peas and shredded chicken; mix well.
Transfer filling to a baking dish or keep in the Dutch oven if oven-safe.
Layer puff pastry on top, brushing with egg wash.
Bake for 20-25 minutes until pastry is golden and flaky.

Notes

Use rotisserie chicken for ease or cook fresh chicken if preferred.
For a gluten-free option, substitute all-purpose flour and puff pastry with gluten-free varieties.
Reheat leftovers in a preheated oven to maintain pastry crispness.

Nutrition

Serving Size: 1 slice
Calories: 480
Sugar: 3g
Sodium: 960mg
Fat: 28g
Saturated Fat: 11g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 3g
Protein: 20g
Cholesterol: 70mg