The Best Chicken Pot Pie Ever!
This is absolutely the best chicken pot pie you will ever eat! Not only is it delicious, but it’s also an excellent way to use leftover chicken (or turkey), and the kids will have no problem eating all their veggies! Once you taste this pot pie, you will never go back to store bought pies. This is definitely one of my favorite go-to comfort meals, packed with my favorite veggies and plenty of juicy chunks of chicken. It’s so easy to make, the house smells amazing, and everyone’s excited to sit down to dinner!
The beautiful lattice top makes this chicken pot pie perfect for a casual family dinner while still special enough for company. The lattice crust is made with a simple puff pastry which is so much easier to work with than a typical pie pastry! I think the results not only make this pot pie look fabulous, but it also adds a light and crispy texture that pairs perfectly with the creaminess of the gravy.
What you will need for this recipe:
- 1 package puff pastry sheets, thawed
- 1 lb boneless, skinless chicken breasts
- 1/3 cup butter
- 3-5 carrots, about 2 cups
- 1 onion
- 1/2 lb mushrooms
- 1/3 cup all-purpose flour
- 4 cups chicken broth
- 1/2 cup half and half
- 1 cup frozen peas
- 1 tbsp Dijon mustard
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp celery seed
- 1/4 cup chopped parsley
Make your Chicken Pot Pie the way you like it. If you’re not a fan of peas, leave them out. If you love corn, add it when you add the other veggies. It’s easy to adapt this recipe to fit the needs or preferences of your family.
What is puff pastry?
A classic puff pastry might seem simple in concept, but it can be tricky. It is made with flour, salt, water, and butter. That’s it! It’s amazing what the right technique can turn those 4 simple ingredients into. The dough is made by combining flour and salt, then working in cold butter until it looks something like cornmeal. Toss with the cold water until you get a sticky dough. That dough is then formed into a square, wrapped, and put in the refrigerator for at least 30 minutes.
The next step is to make what is called a “butter block”. The butter block is (more) butter, combined with a small amount of flour. When the mixture is smooth, form into a square slightly smaller than the dough square. Chill for at least 30 minutes.
Time to Laminate!
Now comes the fun part. Time to laminate the dough. Place the chilled butter block at a 45 degree angle on the chilled dough. Bring the corners of the dough up and over the butter; pinch the dough so it completely encases the butter block with no gaps. Roll the dough out into a rectangle, flipping as necessary. Fold in thirds, like a piece of paper you’re putting in an envelope; you’ve completed one turn. If the dough is still workable, you can do another rolling and folding, making it your second turn. Place in the refrigerator for 15 to 30 minutes after two turns.
Puff pastry is typically turned 6 times. This is not a fast process, but it is those layers of butter you’re incorporating between sheets of dough that will give the pastry it’s classic light and airy texture. Puff pastry is used for this chicken pot pie, but it can be used for many other savory dishes as well as a variety of pastries and desserts. Some desserts, like cream puffs use a choux pastry which is very similar, but not nearly as flaky and airy as a puff pastry.
You certainly don’t have to make your own puff pastry, if you don’t want to. In this recipe we use a frozen puff pastry that is easy to find in most supermarkets.
Ingredients
- 1 package puff pastry sheets, thawed
- 1 pound boneless, skinless chicken breast(s), cooked and cubed*
- 1/3 cup butter
- 5 carrots, peeled and sliced into 1/2" rounds, about 2 cups
- 1 onion, chopped
- 1/2 pound mushrooms, cleaned and sliced
- 1/3 cup flour, all-purpose
- 1 carton chicken broth, 4 cups or 32 ounces
- 1/2 cup half-and-half or milk
- 1 cup frozen peas, thawed
- 1 tbsp Dijon mustard
- 1 tsp thyme, dried
- 1 tsp salt
- 1/2 tsp black pepper, fresh ground
- 1/4 tsp celery seed
- 1/4 cup chopped fresh parsley
Directions
Heat oven to 400° F.
Bottom Pastry
- On a lightly floured surface, carefully unfold one pastry sheet. (Put the other pastry sheet back in the refrigerator to keep cool.) Roll into a 12" x 12" square. Press the square of puff pastry into the bottom of a 2-quart, oven-safe casserole. Trim away excess pastry and prick thoroughly with a fork. Cover the puff pastry with a piece of aluminum foil. Bake for 25 minutes. Remove foil.
Filling
- Place butter in a 12 inch skillet and melt over medium heat. Add carrots, onions, and mushrooms, cook just until carrots are tender, about 5 minutes; stir occasionally. Sprinkle flour over vegetables and cook about 3 minutes, stirring until flour turns a golden brown color. Slowly add in the chicken broth, continue cooking and stirring until the mixture comes to a boil and thickens.
- Add the mustard, thyme, and black pepper, stir to combine thoroughly. Gently stir in the chicken, peas, and about 3 tbsp. of the parsley. Remove pan from heat.
Make Lattice Top
- On a lightly floured surface, unfold the second sheet of puff pastry. With a sharp knife, cut the pastry crosswise into 6 strips about 1-1/2 inches wide. Carefully spoon the hot chicken mixture onto the baked puff pastry in the casserole dish. Use the cut strips of pastry to weave a lattice pattern over the chicken and vegetable filling. Trim off any excess pastry. Sprinkle the remaining parsley over the top of the pot pie. Place casserole on a baking sheet.
- Bake for 45 minutes, until the puff pastry is golden brown and the filling is hot and bubbly.
Notes
