Creamy Chicken Pot Pie with Puff Pastry

Warm, comforting, and bursting with flavor, this Creamy Chicken Pot Pie is the perfect dish for any dinner gathering. Featuring a rich filling of tender chicken, fresh vegetables, and a creamy sauce, all encased in a flaky puff pastry, it's a dish that will surely impress your family and friends.

Author

Samantha McMurtrie

Prep Time

40 minutes

Cook Time

20 minutes

Servings

6

Cuisine

American

Ingredients

• 3 tbsp butter
• 1 onion, finely diced
• 2 cloves garlic, minced
• 2 carrots, chopped
• 2 sticks celery, chopped
• 1 cup peas
• 2–3 cups cooked chicken, shredded or cubed
• 3 tbsp flour
• 1 ½ cups chicken stock
• ½ cup cream
• ½ cup milk
• 1 tsp dried thyme, (or 1 tbsp fresh)
• 1 tsp Dijon mustard
• ½ tsp black pepper
• ½ tsp salt
• ¼ cup chopped fresh parsley, (optional)
• 1 sheet puff pastry
• 1 egg beaten, (for egg wash)

Directions

1. Preheat your oven to 400°F (200°C).
2. In a Lifespace Quality 3 Piece Matt Black Cast Iron Skillet Pan Set, melt 3 tablespoons of butter over medium heat.
3. Add the finely diced onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and cook until fragrant, about 30 seconds.
4. Add the chopped carrots and celery to the skillet, cooking for another 5-7 minutes until the vegetables are tender.
5. Stir in the peas and cooked chicken, mixing well to combine.
6. Sprinkle 3 tablespoons of flour over the mixture, stirring constantly for about 1-2 minutes to cook the flour slightly.
7. Gradually pour in 1 ½ cups of chicken stock, stirring continuously to avoid lumps. Cook until the mixture thickens, about 3-5 minutes.
8. Reduce the heat to low, then stir in the cream, milk, dried thyme, Dijon mustard, black pepper, and salt. Cook for an additional 2-3 minutes until heated through. If desired, stir in the chopped fresh parsley for added brightness.
9. Remove the skillet from heat and let the filling cool slightly while you prepare the pastry.
10. On a lightly floured surface, roll out the puff pastry sheet to fit over your skillet. Make sure it’s wide enough to cover the edges.
11. Spoon the chicken filling into the skillet, then carefully place the puff pastry over the filling, pressing the edges to seal. Cut a few slits in the top of the pastry to allow steam to escape.
12. Brush the puff pastry with the beaten egg for a beautiful golden finish.
13. Place the skillet in the preheated oven and bake for 25-30 minutes, or until the pastry is golden brown and flaky. Keep an eye on it to avoid burning.
14. Once baked, remove from the oven and let cool for a few minutes before serving.