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Cozy Chicken Pot Pie with Flaky, Buttery Puff Pastry
Zoey

Cozy Chicken Pot Pie with Flaky, Buttery Puff Pastry

This isn't your favorite chicken pot pie—it’s rich, creamy, and topped with a buttery, golden puff pastry that shatters with every bite. Juicy chicken, tender potatoes, carrots, peas, and a silky sauce come together for a weeknight dinner that feels both nostalgic and totally elevated. I use a store-bought rotisserie chicken to keep prep simple, but leftover turkey is just as delicious.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6
Calories: 709
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 2 Tbsp (30ml) extra virgin olive oil
  • 2 Tbsp (28g) unsalted butter
  • 1 large sweet onion (cut into ½-inch dice, about 1½-2 cups)
  • 2-3 large carrots (peeled and cut into ½-inch dice, about 1½-2 cups)
  • 2 stalks celery (chopped, about 1 cup)
  • 1 tsp Kosher salt
  • 4 cloves garlic (finely chopped)
  • 2 Tbsp fresh sage (finely chopped)
  • 1 Tbsp fresh rosemary (finely chopped)
  • 1 Tbsp fresh thyme (leaves finely chopped)
  • 1 tsp sweet paprika
  • ½ tsp freshly ground black pepper
  • ¼ tsp curry powder (optional, but recommended!)
  • ⅓ cup (40g) all-purpose flour
  • 2 cups (475ml) low-sodium chicken broth
  • ½ cup (120ml) heavy cream
  • 2-3 medium Yukon gold potatoes (diced, parboiled, about 2 cups)
  • 1 cup frozen peas
  • 1 sheet puff pastry (thawed completely)
  • 1 large egg
  • 1 tsp heavy cream or milk
  • 2-3 Tbsp Parmesan cheese (grated)
  • Freshly ground black pepper
  • Flaky sea salt

Equipment

  • large skillet

Method
 

Instructions
  1. Sauté the mire poix. Preheat an oven to 425°F/220°C. Heat 2 Tbsp olive oil and 2 Tbsp butter in a large skillet or braiser over medium-high heat. Add 2 cups diced onion, 2 cups diced carrots, and 1 cup chopped celery. Season with 1 tsp Kosher salt, then cook, stirring occasionally, until softened, about 4-6 minutes. Add 4 chopped garlic cloves, then cook 1 minute more.
  2. Add the herbs and spices. Add 2 Tbsp chopped sage, 1 Tbsp chopped rosemary, 1 Tbsp chopped thyme, 1 tsp sweet paprika, ½ tsp black pepper, and ¼ tsp curry powder (optional) then stir and cook for 1 minute.
  3. Stir in the flour. Add ⅓ cup all-purpose flour to the pan, then cook for 1 minute, stirring the whole time. The flour should absorb any liquid in the skillet.
  4. Add liquid. Slowly whisk in 2 cups chicken broth, being sure to scrape any browned bits off the bottom of the pan. Stir in ½ cup heavy cream, then whisk well. Bring the mixture to a simmer until just barely bubbling, then add the pulled rotisserie chicken, 2 cups parboiled potatoes, and 1 cup frozen peas. Give everything a good stir, then turn off the heat.
  5. Add the puff pastry.  You can cut the puff pastry into a circle to match the size of the pan, but note that it will shrink up a bit as it cooks. Instead, we like to either make a lattice topping or cut the puff pastry into smaller 2x2-inch squares, then overlap them to cover the entire top of the skillet.
  6. Make the egg wash. In a small bowl, whisk together 1 large egg and 1 tsp heavy cream or milk. Brush this on top of all exposed puff pastry. Sprinkle 2-3 Tbsp grated Parmesan on top along with a little freshly ground black pepper (as much as you like!), and a generous pinch or two of flaky sea salt.
  7. Bake. Transfer to the oven and bake for 30-35 minutes, or until the puff pastry is golden brown and crispy.