This puff pastry chicken pot pie is a great way to make an easy dinner that will warm you up and give you all you need to be satisfied for dinner.
You can either make chicken from scratch but this recipe is also great if you have some leftover chicken from dinner last night or want to use a rotisserie chicken from the grocery store. Either way this dish will turn out great.
Ingredients you will need
- Chicken tenders – you can also use a rotisserie chicken or some leftover chicken you might have from dinner last night.
- Carrots – use baby carrots of full ones, frozen or canned works also.
- Onion – I used a red onion because that is what I had so use what you have, a cooking onion is ideal.
- Celery
- Butter- margarine works also if you prefer a plant based option
- Flour – used to thicken the gravy in the dish.
- Chicken broth – vegetable broth is a good option also
- Spinach – I used fresh, if you prefer to use froze be sure to thaw and drain the liquid before adding to the dish.
- Puff pastry – any brand will do
- Bay leaves – used to add a great flavor to the dish
- salt and pepper to taste
- Paprika – smoked or regular
- Parsley flakes
- Dried chives
- Egg yolk – for optional egg wash on the puff pastry
- Milk – also for egg wash
- Kosher salt – you can also use sea salt, table salt will not work for this.
How to make Puff pastry Chicken Pot Pie
1. Prepare vegetables and seasonings
peel and dice onion, carrots, celery, and have the seasonings ready to go in as you will need to keep stirring when you get to that point.
2. Cook the chicken
Add oil to a pre heated pan over medium heat.
season chicken with salt, pepper and garlic (and any other seasoning you wish to use)
once the pan is hot sear the chicken on both sides then turn the heat down and cook until fully done. remove from pan and set aside.
3. Cook vegetables
add butter to the pan, and turn the heat back up to a medium temperature. Allow to melt a bit before adding the onions and carrots.
sauté the vegetables until they start to soften a bit and take on a golden brown colour.
4. Make a rue
add the flour and stir, cook until the flour and butter start to brown just slightly then add the chicken broth.
stir constantly and add the seasonings. continue to stir until the broth starts to thicken then remove from the heat.
5. Add the chicken back in
add and stir in the chicken and spinach.
pre heat oven to 350℉
spray the bottom of a 9×12 casserole dish with oil
pour the filling into the pan and top with puff pastry and remove the bay leaves.
6. Add pastry
you can either lay the pastry over the filling in 1 layer or cut it up into smaller sections like I have done. If you do it all in one sheet be sure to cut some holes to allow the steam to escape.
mix egg yolk and milk the brush over puff pastry and sprinkle with a bit of kosher salt
7. Bake
bake for 20-25 minutes until the pastry is a golden brown
allow to cool and settle a bit before serving
Puff Pastry Chicken Pot Pie
Ingredients
- 7-10 chicken tenders
- 2 large carrots
- 1 large onion
- 3 stocks celery
- 2 tbsp butter
- 2 tbsp flour
- 5 cup chicken broth
- 3 handfuls spinach
- 1 sheet puff pastry
- 2 bay leaves
- salt and pepper to taste
- 1 tsp paprika
- 1 tsp parsley flakes
- 2 tsp dried chives
- 1 egg yolk
- 1 tbsp milk
- pinch kosher salt
Instructions
- peel and dice onion, carrots, celery, and have the seasonings ready to go in as you will need to keep stirring when you get to that point.
- Add oil to a pre heated pan over medium heat.
- season chicken with salt, pepper and garlic (and any other seasoning you wish to use)
- once the pan is hot sear the chicken on both sides then turn the heat down and cook until fully done. remove from pan and set aside.
- add butter to the pan, and turn the heat back up to a medium temperature. Allow to melt a bit before adding the onions and carrots.
- sauté the vegetables until they start to soften a bit and take on a golden brown colour.
- add the flour and stir, cook until the flour and butter start to brown just slightly then add the chicken broth.
- stir constantly and add the seasonings. continue to stir until the broth starts to thicken then remove from the heat.
- add and stir in the chicken and spinach.
- pre heat oven to 350℉
- spray the bottom of a 9×12 casserole dish with oil
- pour the filling into the pan and top with puff pastry and remove the bay leaves.
- you can either lay the pastry over the filling in 1 layer or cut it up into smaller sections like I have done. If you do it all in one sheet be sure to cut some holes to allow the steam to escape.
- mix egg yolk and milk the brush over puff pastry and sprinkle with a bit of kosher salt
- bake for 20-25 minutes until the pastry is a golden brown
- allow to cool and settle a bit before serving
