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Puff Pastry Chicken Pot Pie

This dish is an absolute hit no matter where I bring it. Every time someone has tried these pot pies they have asked for the recipe. The puff pastry is a delicious alternative to pie crust and adds a very tasty flakey dimension to the dish.

Once the chicken is poached, I prefer dicing to shredding, though either will work. Utilizing the leftover poaching liquid as the base of the pot pie gives the filling an even richer flavor. I like using Better Than Bouillon Chicken Base over regular chicken bullion, if you do not have either on hand though, add a teaspoon of salt instead. The fresh rosemary gives these pot pies a flavor profile that is different than your tradition pies and is a must try!

Puff Pastry Chicken Pot Pie
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Makes 4 servings

Preparation Time: 40 minutes + 30 minutes to chill

Cook Time: 40 minutes


*1 pound chicken

*1 cup chicken broth

*1 3/4 cups whole milk

*2 teaspoons chicken bullion, I like using Better Than Bouillon Chicken Base

*1 tablespoon fresh rosemary

*3 tablespoons salted butter

*2 garlic cloves, minced

*1 onion, diced

*3 carrots, sliced into small pieces

*3 celery stalks, sliced

*1 teaspoon dried thyme

*2 tablespoon lemon juice + 1/4 cup water together in a measuring cup

*1/4 cup flour, heaping

*1/2 cup grated parmesan

*1 cup frozen peas

*1/2 teaspoon pepper

*1 sheet puff pastry

*1 egg + 1 teaspoon water

Preparation of Chicken:

*Combine broth, milk, and chicken bullion in a large pan. Turn to medium-low heat and bring to a gentle simmer. Add chicken and rosemary.

*Place lid on pan, simmer on medium-low, ensuring it does not boil.

*After 15 minutes remove the chicken and dice. Place lid back on pan and set aside the poaching liquid.

Preparation of Pie Filling:

*Melt butter in a large pot over medium-high heat. Add in garlic cloves and onion, cook for 3 minutes. Add carrot, celery, and thyme, cook for 5 minutes or until carrot is soft.

*Pour in lemon juice and water mixture. Stir continuously until liquid is mostly evaporated.

*Add flour and stir for a minute.

*Combine about half the reserved poaching liquid, stirring it in until all the flour is combined. Making a thick sludge.

*Stir in remaining poaching liquid, parmesan, and pepper.

*Add in diced chicken and peas, stirring til well combined.

*Once mixture is steaming, stir constantly and cook for 3 minutes to thicken the sauce.

*Move off of burner and spoon into baking dishes.

*Cool in fridge for at least 30 minutes.

Preparation of Pot Pie:

*Once mixture is in fridge, remove puff pastry from freezer and let thaw for 20 minutes. Then cut into squares large enough to cover the edge of your baking dishes.

*Preheat oven to 350F.

*Prepare egg wash by mixing egg with 1 teaspoon of water.

*Brush the edge of the baking dishes with egg wash.

*Top dishes with puff pastry, folding down over the sides.

*Brush pastry top with egg wash. Cut a small slice in the middle of the puff pastry with a knife to allow steam to escape while baking.

*Bake 40 minutes or until the puff pastry is a deep golden color.


Recipe Creator - Alina Gersib


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