Chicken Pot Pie is the epitome of comfort food, and this recipe elevates it with a flaky, golden puff pastry crust. Inspired by the hearty, home-style cooking of the Pioneer Woman, this dish is both incredibly satisfying and surprisingly easy to make. Forget complicated pie crusts – store-bought puff pastry makes this chicken pot pie weeknight-friendly without sacrificing any of the deliciousness. Get ready to enjoy a creamy, savory filling packed with tender chicken and vegetables, all enveloped in a buttery, crisp crust. This will quickly become a family favorite!
Puff Pastry Chicken Pot Pie on white plate.
Why This Puff Pastry Chicken Pot Pie is a Must-Try
This isn’t just any chicken pot pie recipe; it’s designed for busy home cooks who crave flavor and ease. Here’s why you’ll love it:
- Effortless Puff Pastry Crust: Using pre-made puff pastry eliminates the hassle of making pie dough from scratch. It bakes up beautifully golden and flaky, providing the perfect textural contrast to the creamy filling.
- Rich and Creamy Filling: The filling is made from scratch with a flavorful base of butter, onions, and garlic, enriched with chicken broth and milk for a luscious creaminess.
- Packed with Flavor: Seasoned with garlic powder, onion powder, thyme, and pepper, this pot pie is anything but bland. The combination of herbs and spices perfectly complements the chicken and vegetables.
- Quick to Prepare: From start to finish, this recipe is ready in under an hour, making it ideal for a comforting weeknight dinner.
- Freezer-Friendly: Make ahead and freeze for a future meal – perfect for meal prepping or those busy days when you need a comforting dinner ready in minutes.
Key Ingredients for Your Pioneer Woman Style Chicken Pot Pie
Here’s what you’ll need to create this comforting masterpiece:
- Puff Pastry: The star of the show! One sheet of store-bought puff pastry, thawed, is all you need for that perfect flaky top crust.
- Chicken: Cooked and shredded chicken provides the hearty protein base. Rotisserie chicken is a fantastic shortcut, or use leftover cooked chicken.
- Vegetables: A classic mix of frozen peas and carrots adds sweetness and color. Feel free to add other vegetables like diced potatoes, celery, or mushrooms if you like.
- Butter, Onion, and Garlic: These aromatics form the flavor foundation of the creamy sauce.
- All-Purpose Flour: Used to thicken the sauce to the perfect creamy consistency.
- Chicken Broth and Milk: The liquid components of the sauce, creating a rich and flavorful base.
- Spices: Garlic powder, onion powder, salt, pepper, and dried thyme enhance the overall flavor profile, giving it that classic pot pie taste.
- Egg Wash: A simple egg and water mixture brushed over the puff pastry before baking ensures a beautiful golden-brown color and crispy texture.
- Fresh Parsley (Optional): For a touch of freshness and visual appeal as a garnish.
Ingredients needed: unsalted butter, onion, garlic, all-purpose flour, chicken broth, milk, garlic powder, onion powder, salt, pepper, thyme, frozen peas and carrots, chicken, puff pastry, egg, water and parsley.
Step-by-Step Guide to Making Chicken Pot Pie with Puff Pastry
Follow these simple steps to create your own delicious puff pastry chicken pot pie:
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Get Started: Preheat your oven to 400°F (200°C).
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Sauté Aromatics: In a medium saucepan over medium heat, melt the butter. Add the diced onion and cook for about 2 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant. Be careful not to burn the garlic.
Butter, onion and garlic in sautee pan. -
Create the Creamy Sauce Base: Whisk in the all-purpose flour into the onion and garlic mixture. Cook for 30 seconds, whisking constantly to create a roux.
Flour added to the onion mixture in pan. -
Add Liquids and Thicken: Gradually pour in the chicken broth and milk, whisking continuously to prevent lumps from forming. Bring the mixture to a boil, and then reduce heat and let it simmer for 2 minutes, whisking frequently, until the sauce thickens slightly.
Flour and chicken broth whisked into the onion and flour mixture. -
Season the Filling: Remove the saucepan from the heat. Stir in the garlic powder, onion powder, salt, black pepper, and dried thyme.
Spiced add to liquid mixture in pan. -
Add Chicken and Vegetables: Stir in the frozen peas and carrots and the cooked, shredded chicken. Mix everything together until well combined and heated through.
Peas, carrots and chicken added to liquid mixture. -
Assemble the Pot Pie: Pour the chicken mixture into an 8×8-inch casserole dish.
Pot pie filling added to baking pan. -
Top with Puff Pastry: If needed, gently roll out the thawed puff pastry sheet to slightly enlarge it so it fits over the casserole dish with about ½ inch overhang on all sides. Place the puff pastry over the filling. Cut 4 slits in the top of the pastry to allow steam to escape during baking.
Puff pastry placed over top of pan with slits cut in top. -
Egg Wash and Bake: In a small bowl, whisk together the egg and water. Brush the egg wash evenly over the puff pastry. Bake for 25-30 minutes, or until the pastry is golden brown and puffed up, and the filling is bubbly.
Puff pastry being brushed with egg wash. -
Garnish and Serve: If desired, sprinkle fresh parsley over the top for garnish. Let it cool slightly before serving. Enjoy your homemade Pioneer Woman inspired chicken pot pie!
Cut Puff Pastry Chicken Pot Pie in pan with serving spoon.
Tips for the Perfect Puff Pastry Chicken Pot Pie
- Don’t Overwork the Puff Pastry: Handle the puff pastry gently to keep it light and flaky. If it gets too warm, it can become sticky and harder to work with.
- Customize Your Vegetables: Feel free to add other vegetables you enjoy, such as mushrooms, potatoes, or celery. Just make sure they are cooked until tender before adding to the filling.
- Ensure Filling is Not Too Liquidy: The filling should be thick enough to support the puff pastry. If it seems too thin, simmer it for a few extra minutes to reduce the liquid.
- Make Ahead: Prepare the filling ahead of time and store it in the refrigerator for up to 2 days. Assemble and bake just before serving.
- Serving Suggestions: Serve your chicken pot pie hot as a complete meal. It pairs wonderfully with a simple side salad for a lighter accompaniment.
Frequently Asked Questions (FAQs)
Can I add a bottom crust to this chicken pot pie?
While this recipe is designed to be easy and crustless on the bottom, you could experiment with adding a puff pastry bottom crust. However, puff pastry can become soggy if it’s on the bottom and in contact with the moist filling. If you want to try it, pre-bake the bottom puff pastry slightly before adding the filling and topping with the upper crust.
What’s the difference between chicken pie and chicken pot pie?
The main difference lies in the ingredients and crust. Chicken pie typically features chicken in gravy with both a top and bottom crust, sometimes without vegetables. Chicken pot pie, on the other hand, usually includes a creamy sauce, vegetables, and often just a top crust, like in this recipe.
What size pan is best for chicken pot pie?
An 8×8-inch pan is ideal for this recipe. It perfectly accommodates the filling and the puff pastry sheet. Using a larger pan might require stretching the puff pastry, making it thinner. Avoid using a dish larger than 9×9 inches to maintain the crust thickness and filling ratio.
Why do I need to use an egg wash on the puff pastry?
Egg wash is crucial for achieving a beautiful golden-brown color and a crisp, shiny finish on the puff pastry. It also helps to enhance the flavor and texture of the crust.
Why cut slits in the puff pastry?
Cutting slits in the puff pastry allows steam to escape while baking. If you skip this step, the steam can build up, potentially causing the pastry to burst or develop soggy patches as the filling pushes through.
Can I freeze chicken pot pie?
Yes, chicken pot pie is freezer-friendly, both baked and unbaked. For freezing after baking, let it cool completely, then wrap it tightly in freezer-safe wrap and store in a freezer bag for up to 3 months. To freeze before baking, assemble the pot pie, wrap well, and freeze. When baking from frozen, add extra cooking time. Leftovers can be stored in the refrigerator for 3-4 days.
Enjoy Your Homemade Comfort
This Pioneer Woman inspired Puff Pastry Chicken Pot Pie is a guaranteed crowd-pleaser. It’s comforting, flavorful, and surprisingly simple to make. Perfect for a cozy family dinner or any occasion that calls for a touch of home-style goodness. Give this recipe a try and bring the warmth of homemade comfort food to your table tonight!
