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Quick Puff Pastry Chicken Pot Pie Recipe – Easy Weeknight Dinner

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A quick and easy chicken pot pie made with store-bought puff pastry for a flaky, golden topping. Perfect for busy weeknights, this comforting dish comes together in about 40 minutes using simple ingredients like rotisserie chicken and frozen vegetables.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 medium carrots, peeled and diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1 cup whole milk or heavy cream
  • 3 cups cooked, shredded chicken (rotisserie chicken recommended)
  • 1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
  • 1/2 teaspoon dried thyme (or 1 teaspoon fresh thyme leaves)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 sheet frozen puff pastry, thawed
  • 1 large egg, beaten
  • Flaky sea salt, for sprinkling (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Place a rack in the middle of the oven.
  2. In a 10-inch oven-safe skillet, melt the butter over medium heat. Add the diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables have softened and the onions are translucent.
  3. Stir in the minced garlic and cook for about 30 seconds until fragrant. Sprinkle the flour over the vegetables and stir constantly for about 1 minute to cook the raw taste out of the flour.
  4. Slowly pour in the chicken broth while whisking or stirring vigorously to prevent lumps. Then pour in the milk or cream. Continue to stir until the sauce thickens, about 3-4 minutes, until it coats the back of a spoon.
  5. Stir in the shredded chicken and frozen mixed vegetables. Add the dried thyme, salt, and pepper. Let it simmer for another 2 minutes. Taste and adjust seasoning.
  6. On a lightly floured surface, gently roll out the thawed puff pastry sheet just enough to fit over your skillet or baking dish. Cut the pastry into a circle slightly larger than the dish if needed.
  7. Carefully lay the puff pastry over the hot filling. Tuck the edges down inside the skillet around the filling. Cut 3-4 small slits in the top of the pastry to vent steam.
  8. Brush the beaten egg all over the top of the puff pastry. Sprinkle with flaky sea salt if desired.
  9. Place the skillet in the preheated oven and bake for 18-22 minutes, until the puff pastry is puffed up and deep golden brown and the filling is bubbling around the edges.
  10. Let it cool for about 5 minutes before serving.

Notes

Keep the puff pastry cold until ready to use for best puff. Make sure the filling is hot before adding the pastry to prevent a soggy bottom. Rotisserie chicken is a great time-saver. Leftovers can be stored in the refrigerator for up to 3 days; reheat in a 350°F oven for 10-15 minutes.

Nutrition

Keywords: chicken pot pie, puff pastry, quick dinner, weeknight meal, comfort food, easy recipe

Find it online: https://evadinnerideas.com/quick-puff-pastry-chicken-pot-pie-recipe-easy-weeknight-dinner/