Herbed Chicken Pot Pie with Puff Pastry

🕒 Prep: 15 min
🔥 Cook: 30 min
🍽 Serves: 6
★★★★★
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Herbed Chicken Pot Pie with Puff Pastry is the ultimate comfort food with a twist. It's a warm, savory dish that combines tender chicken and fragrant herbs under a flaky, golden puff pastry crust. Perfect for a cozy family dinner or an impressive treat for guests.

Ingredients for Herbed Chicken Pot Pie with Puff Pastry

Chicken breast is the protein hero here, providing tenderness and flavor. We're browning it first to lock in juices. Olive oil helps with cooking and adds a mild, fruity aroma. Carrots, celery, and onions create a classic mirepoix base, imparting depth and sweetness. Garlic adds a punch of savory goodness. Thyme and rosemary are the star herbs that bring a fragrant, earthy note. All-purpose flour acts as a thickening agent for the creamy sauce. Chicken broth and heavy cream form the luscious, rich filling. Finally, a sheet of puff pastry provides that irresistible, flaky top, and a beaten egg gives it a beautiful glaze.

Tips & Tricks

  • Use a sharp knife to cut the puff pastry slits for a clean look.
  • If the edges of your pastry brown too quickly, cover them with foil.
  • Let the pie rest for a few minutes before serving to allow the filling to set.

Serving Suggestions

This dish pairs beautifully with a crisp green salad tossed in a light vinaigrette. For a heartier meal, serve it alongside garlic mashed potatoes or roasted Brussels sprouts. A chilled glass of white wine complements the flavors wonderfully.

Frequently Asked Questions

Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs will add even more flavor and tenderness.
Can I make this in advance?
Yes, you can prepare the filling a day ahead and just add the puff pastry before baking.
What if I don’t have fresh herbs?
Dried herbs work just fine, but use about a third of the fresh amounts.

Herbed Chicken Pot Pie with Puff Pastry Recipe Walkthrough

Start by preheating your oven to 400°F (200°C). Grab a large skillet and heat up that olive oil over medium heat. Add the chicken pieces, letting them brown nicely on all sides. Once done, take them out and set them aside. In the same skillet, toss in the chopped carrots, celery, onions, and minced garlic. Cook these until they're soft and fragrant.

Now, sprinkle the thyme and rosemary over the vegetables, stirring to mix. Sprinkle the flour evenly over everything and keep stirring for about two minutes. This step ensures that the flour cooks a bit and loses that raw taste. Slowly pour in the chicken broth and heavy cream, stirring constantly until your mixture turns thick and creamy.

Once thickened, return the chicken back to the skillet and add the frozen peas. Stir everything together, letting the flavors meld, and season with salt and pepper to your liking. Transfer this rich, hearty mixture to a baking dish.

Roll out your puff pastry gently and place it over the top of your dish, trimming any excess edges. To give it a nice finish, brush the pastry with the beaten egg and cut a few slits to let the steam escape. Pop it in the preheated oven and bake for 25-30 minutes until the pastry is golden brown and the filling is bubbling with excitement.

Why You'll Love This Recipe

  • Quick and easy with store-bought puff pastry for convenience.
  • Aromatic herbs elevate the classic chicken pot pie flavor.
  • Rich, creamy filling that's satisfying and hearty.
  • Perfectly flaky crust that adds a delightful texture contrast.

Ingredients

2 lbs chicken breast
1 tbsp olive oil
1 cup chopped carrots
1 cup chopped celery
1 cup frozen peas
1/2 cup chopped onions
2 cloves garlic, minced
1 tsp thyme
1 tsp rosemary
1/2 cup all-purpose flour
2 cups chicken broth
1 cup heavy cream
Salt and pepper to taste
1 sheet puff pastry
1 egg, beaten for egg wash

Step-by-step Instructions

1. Preheat the oven to 400°F (200°C).
2. Heat olive oil in a large skillet over medium heat. Add chicken and cook until browned on all sides.
3. Remove chicken from skillet and set aside. In the same skillet, add carrots, celery, onions, and garlic. Cook until vegetables are tender.
4. Stir in thyme and rosemary, then sprinkle flour over the vegetables. Stir constantly for 2 minutes.
5. Gradually add chicken broth and heavy cream, stirring constantly until the mixture thickens.
6. Return chicken to the skillet and add peas. Stir to combine, then season with salt and pepper.
7. Transfer the chicken mixture to a baking dish. Roll out puff pastry and place it over the top of the dish, trimming any excess.
8. Brush the pastry with the beaten egg. Cut a few slits in the pastry to allow steam to escape.
9. Bake in preheated oven for 25-30 minutes, or until the pastry is golden brown and the filling is bubbly.

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