Weeknight Winner: Chicken Pot Pie with Puff Pastry Topping

See Also: Summertime Symphony: Rustic Summer Berry Galette – John Wheeler

Hello, dear readers! Today, I’m sharing with you a comforting, family-friendly recipe that’s perfect for those busy weeknights: Chicken Pot Pie with Puff Pastry Topping. This meal has it all – tender chicken, a mix of vegetables, creamy sauce, and a flaky puff pastry topping. Let’s dive right in!


  • 1 package (about 17 ounces) of frozen puff pastry, thawed
  • 2 boneless, skinless chicken breasts, cut into bite-sized pieces
  • 2 tablespoons of olive oil
  • 1 medium onion, chopped
  • 2 cloves of garlic, minced
  • 2 carrots, peeled and chopped
  • 2 stalks of celery, chopped
  • 1 cup of frozen peas
  • 1/4 cup of all-purpose flour
  • 2 cups of chicken broth
  • 1 cup of milk
  • Salt and pepper to taste
  • 1 egg (for egg wash)


  1. Preheat your oven to 375°F (190°C) and grease a large pie dish or a deep-dish baking pan.
  2. Heat the olive oil in a large pan over medium heat. Add the chicken pieces and cook until they are no longer pink in the center. Remove the chicken from the pan and set aside.
  3. In the same pan, add the onion, garlic, carrots, and celery. Cook until the vegetables are softened.
  4. Stir in the flour, making sure all the vegetables are coated. This will help thicken our sauce.
  5. Gradually pour in the chicken broth and milk, stirring constantly. Let the mixture come to a simmer. It should start to thicken.
  6. Once the sauce has thickened, add the cooked chicken and frozen peas to the pan. Stir well until everything is combined. Season with salt and pepper.
  7. Pour the chicken and vegetable mixture into your prepared pie dish or baking pan.
  8. On a lightly floured surface, roll out your thawed puff pastry to fit your dish. Lay the pastry over the chicken and vegetable mixture, pressing the edges to seal.
  9. Beat the egg in a small bowl, then brush the pastry with the egg wash. This will give your pot pie a beautiful golden color.
  10. Bake in your preheated oven for 25-30 minutes, or until the pastry is puffed and golden.

And there you have it – a Weeknight Winner: Chicken Pot Pie with Puff Pastry Topping! This comforting dish is sure to become a favorite in your family. Enjoy, and happy cooking!

Un Seattle Gourmand

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