Easy Chicken Pot Pie

This easy chicken pot pie is made with a succulent creamy filling and is topped with a flaky puff pastry crust. Total comfort food!

I have been feeling under the weather for the past week and the thought of chicken pot pie kept coming to mind. I decided to try a recipe for this easy chicken pot pie that I found on Recipe Tin Eats that used puff pastry as the crust instead of pie dough. This comforting and delicious pot pie had such a creamy and flavorful filling and the puff pastry was flaky and buttery—my idea of the perfect comfort food.

Easy Chicken Pot Pie

Chicken & Broth:

• 2 cups whole milk
• 1 cup chicken broth
• 2 sprigs of fresh thyme
• 2 tsp chicken bouillion powder
• 1 lb chicken breasts, boneless skinless **Or chicken thighs

Chicken Pot Pie:

• 3 tbsp butter
• 1 yellow onion, diced
• 2 large carrots, peeled and diced
• 3 celery stalks, diced
• 3 cloves of garlic, minced
• ⅓ cup dry white wine
• ⅓ cup flour
• ⅓ cup parmesan cheese, freshly grated
• Sea salt and freshly cracked pepper, to taste
• 1 cup frozen peas
• 1 sheet frozen puff pastry, thawed
• 1 small egg, well-beaten

How to Make an Easy Chicken Pot Pie

Bring the milk, chicken broth, thyme sprigs, bouillon powder, and chicken breasts to a simmer in a medium saucepan over medium-low heat. Cover with a lid and poach for 15 minutes, making sure to not let the liquid boil. Remove the poached chicken from the liquid and set aside to cool; cut into bite-sized pieces.

Heat the butter in a large skillet over medium heat. Add the onion and cook, stirring occasionally, for 3 minutes. Add the carrots and celery and cook, stirring occasionally, for 2 minutes. Add the garlic and cook, stirring constantly, for 1 minute.

Add the wine and cook, stirring often, until evaporated. Add the flour and stir for 1 minute.

Add half of the poaching liquid through a fine sieve strainer and whisk until well combined. Add remaining poaching liquid (through a fine sieve strainer) along with the parmesan cheese and whisk until combined and thickened. Season with sea salt and freshly cracked pepper to taste. Stir in the chicken. Pour into a baking dish that has been coated with butter and place into the refrigerator to cool for 20-30 minutes. Side Note: DON’T skip this step. A hot filling will melt the butter in the puff pastry. 

Meanwhile, remove the puff pastry from the freezer to thaw.

Preheat the oven to 350 degrees.

Brush the top edge of the baking dish with egg. Top with puff pastry and either drape over the baking dish or fold down the edges & crimp, if desired. Brush the pastry with egg and make a small slit with a knife on the top for venting.

Bake for 35-40 minutes or until golden brown. Serve and enjoy.