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Chicken Pot Pie with Puff Pastry
Recipes
Chicken Pot Pie with Puff Pastry
8 servings
1 hour, 45 minutes total (Active 20 minutes)

Ingredients

  • 2 sheets frozen puff pastry
  • Nonstick aluminum foil
  • 1 large yellow onion
  • ½ bunch fresh Italian parsley
  • 2 medium gold potatoes
  • 1 lb chicken fillets
  • 5 tablespoons all-purpose flour (+ more, for dusting)
  • ¼ cup unsalted butter
  • 3 cups chicken broth (or stock)
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1 ½ teaspoons freshly cracked black pepper
  • ¼ teaspoon ground red pepper (optional)
  • 2 cups frozen mixed vegetables (corn, carrots, peas, and green beans)
  • ⅓ cup sour cream
  • 1 large egg

Steps

    1. Set puff pastry out to thaw. Preheat oven to 400°F. Line baking sheet with foil. Chop onion and parsley (½ cup) coarsely; cut potatoes into ½-inch cubes (about 1 ½ cups). Cut chicken into bite-size pieces (wash hands).
    2. Flour work surface lightly. Roll out 1 pastry sheet to fit deep, 9-inch pie plate; press into bottom and up sides of plate, trimming excess if needed. Prick dough generously with a fork, place plate on baking sheet, and bake 10–12 minutes until crust is lightly golden. Remove from oven and let stand to cool. Reduce oven to 350°F.
    3. Meanwhile, melt butter in large sauté pan on medium-high 2–3 minutes. Add chicken and cook 5 minutes, stirring occasionally. Stir in onions and potatoes; cook and stir 2–3 minutes until vegetables begin to soften and chicken is 165°F.
    4. Sprinkle in flour; cook and stir 1 minute. Pour in broth slowly, stirring continuously until smooth; add thyme, garlic powder, salt, black pepper, and red pepper, if using. Cook and stir until sauce has thickened. Remove pan from heat and stir in parsley, mixed vegetables, and sour cream until combined.
    5. Pour filling evenly into crust. Cut remaining puff pastry sheet into 8 widthwise strips. Overlap strips across pie to form lattice. Beat egg and brush over latticed strips. Bake 45–50 minutes until filling is bubbly and crust is golden. Remove from oven and let stand 30 minutes before serving.

    Chef's Tip: If top is browning too quickly, cover loosely with foil during last 5 minutes of baking.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Wash hands, utensils, and surfaces with soap and water after any contact with raw meat, seafood, or eggs.
Do not reuse marinades.
Do not rinse raw meat.

Amount per ⅛ recipe serving: Calories 470, Total Fat 24g, Sat Fat 13g, Trans Fat 0g, Chol 75mg, Sodium 700mg, Total Carb 41g, Fiber 5g, Total Sugar 6g, (Incl. 1g Added Sugars), Protein 19g, Vitamin D 0%, Calc 6%, Iron 15%, Potassium 8%