Puff Pastry Chicken Pot Pie (No Condensed Soup)
This puff pastry chicken pot pie is cozy, delicious, and homemade comfort food. This tasty dinner has a flavorful creamy base, made without canned condensed soup. The filling is paired with LOTS of veggies and tender chicken.
Servings: 8
Equipment
- Pie pan
Ingredients
- 1 sheet puff pastry {thawed. See box for recommended thawing time}
- 2 cups carrots {peeled and chopped}(~4 carrots)
- 1 cup celery {chopped}{~2 stalks}
- 1.5 cup peeled and cubed potatoes {~1 Russet or 2 yellow potatoes}
- 1 lb chicken breast {cut into 1/2 to 1 inch cubes}
- 1/3 cup unsalted butter
- 1/3 cup white onion {diced}
- 4 cloves garlic {minced}
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1/4 tsp celery seed {not celery salt}
- 1 tsp dried parsley
- 1/4 cup all-purpose flour
- 1/2 cup chicken stock {warmed}
- 1 cup whole milk {warmed}
- 3/4 cup frozen peas
- 1 egg
- 1 tbsp whole milk
Instructions
- Follow thawing times on the puff pastry box (anywhere from 20-120 minutes depending on the brand).1 sheet puff pastry
- Preheat the oven to 400˚F.
- In a small bowl, whisk together egg and 1 tbsp of whole milk. Set aside.1 egg, 1 tbsp whole milk
- Place carrots, celery, potatoes, and chicken cubes in a medium saucepan and cover with water (~2.5 cups). Bring to a boil for 1 minute and then simmer until vegetables are soft (~10-15 minutes).Pro tip: It will foam a bit for the first few minutes but that is normal.2 cups carrots, 1 cup celery, 1.5 cup peeled and cubed potatoes, 1 lb chicken breast
- Drain the vegetables and chicken, add the peas, and set them aside.3/4 cup frozen peas
- While the vegetables are cooking, heat a large frying pan over medium-low heat.
- Melt butter and cook onion until softened (~5 minutes). Add garlic, salt, pepper, celery seed, and parsley. Cook for 2 minutes, stirring often.1/3 cup unsalted butter, 1/3 cup white onion, 4 cloves garlic, 1 tsp sea salt, 1/2 tsp black pepper, 1/4 tsp celery seed, 1 tsp dried parsley
- Sprinkle butter mixture with flour, whisking slowly. Cook for 3 minutes, stirring often.1/4 cup all-purpose flour
- Slowly whisk in chicken stock, warmed whole milk, whisking constantly to incorporate.1/2 cup chicken stock, 1 cup whole milk
- Increase the temperature to medium heat and whisk slowly while it cooks down for 5 minutes.
- Combine cooked vegetables and chicken in an 8x8 baking dish or 9-inch pie plate.
- Pour or spoon the warm sauce over the top of the vegetables and chicken. Gently stir to combine.
- Cut the puff pastry into 9-12 squares and place them over the top of the filling.1 sheet puff pastry
- Poke holes in the puff pastry with the tines of a fork.
- Bake on the middle rack at 400˚F for 15 minutes.
- Brush the egg/milk mixture over the top of the puff pastry and bake for an additional 5-15 minutes or until the puff pastry is golden brown. Pro tip: if the pastry is browning too quickly, loosely tent with foil.
- Remove from the oven and let stand for 10-15 minutes before cutting/serving.
Notes
- Check the directions on the box of your puff pastry to confirm the thawing time. Some brands only recommend 20 minutes and others recommend up to 1 hour.
- Celery seed and celery salt are not interchangeable. This recipe calls for celery seed.
- Do not skip the step of warming the milk before adding it to the floured onions. This will prevent the sauce from breaking/curdling.
- You can also lay the puff pastry over the top of the filling. Just make sure to cut a few slits in it to allow steam to escape. Also, work quickly to cut the slits in as the puff pastry gets challenging to work with when it makes contact with the warm liquid.
- Nutrition values are an estimate only.
Nutrition
Serving: 1slice | Calories: 369kcal | Carbohydrates: 31g | Protein: 12g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 62mg | Sodium: 469mg | Potassium: 463mg | Fiber: 3g | Sugar: 5g | Vitamin A: 5825IU | Vitamin C: 15mg | Calcium: 69mg | Iron: 2mg