Often, I boil a chicken to make soup or broth and end up with extra for other meals. This pot pie is a quick meal utilizing that extra chicken. You could even save the meat from a rotisserie chicken and make this.
I will keep some store-bought puff pastry in the freezer for the random meal that needs a little extra flaky crust. You can make the sauce and pour it into an oven safe baking dish, but I usually just use my cast iron.
It allows me to cook the entire thing in one pan for easier cleanup. My cast iron is a 12-inch Lodge brand. My boys don’t like vegetable in their pot pie. We instead cook them on the side. You however are free to add any vegetables you like to the mix. You could sauté some diced carrots while cooking the onions and celery, or just pour in a cup or two of frozen mixed vegetables. Just be sure they get cooked a little before adding in the precooked items and the puff pastry. Otherwise, you will end up with either undercooked veggies or overcooked potatoes and egg.
Don’t have fresh thyme? No worries just substitute with a teaspoon of dried. I am fortunate enough to have some growing fresh outside for my use. If you like this recipe, try out the beef version for another hearty comfort meal. Enjoy!
Puff Pastry Chicken Pot Pie
- 4 Tbsp butter
- 3 Tbsp all-purpose flour
- 1/2 cup diced onion
- ½ cup diced celery
- 2 cups chicken broth
- 2 sprigs fresh thyme
- To taste Salt
- ¼ tsp Pepper
- ½ tsp Garlic powder
- ½ cup Heavy cream
- 3 cups chopped cooked chicken
- 2 cups diced cooked potatoes
- 2 boiled eggs
- 1 sheet puff pastry
- Egg wash 1 egg mixed with a little water
- Melt butter in a deep sided oven safe pan. (I use a cast iron skillet) Mix in flour and cook until it begins to brown lightly. Add in onions and celery and cook continuously stirring until soft. Add a little of the broth if needed to keep them from burning. After they are soft stir in the rest of the broth and bring to a low simmer. If it is too thick add a little water to dilute. Place fresh thyme in simmering sauce, add seasonings, then taste and add salt to your liking. Remove from heat and stir in heavy cream, cooked chicken, cooked potatoes, and sliced boiled egg. Place sheet of puff pastry over the top covering completely. Brush with egg wash, cut a few slits in the top, and sprinkle a little salt over the top. Bake at 400’F until the top is a golden brown. Serve with favorite roasted vegetable.