An easy to make chicken pot pie that’s loaded with lots of veggies! The puff pastry crust is buttery and goes so well with all the flavors of the creamy chicken pot pie! Make individual chicken pot pies or make 1 large to share!
This little number has me going all sorts of crazy! Like, my oh my, oh my, I can’t stop thinking about it crazy. Like over the moon crazy. I think you get the point.
It all started when Houston was rained on for literally a week straight! And all I wanted to do all week was sit around with a big blanket draped over me, with a good book, and a cup of coffee. ♥ So naturally all I wanted for dinner, 5 nights in a row, was comfort food.
My mom has been making this aH-mazing chicken pot pie ever since we were little and it was one of my most favoritest meals since. She tops hers with lots of mozzarella cheese that melts up so nicely in the oven and gets all nice and bubbly and gooey! Mine is a little different than hers as it’s topped with a layer of, (wait for it) flakey puff pastry crust. Something about childhood meets smooth and creamy chicken goodness, meets buttery puff pastry crust, meets fresh veggies. And it’s got L-O-V-E written allllll over it.
I took the liberty of adding in a handful of crimini mushrooms – we like mushrooms around here. If you don’t care for them, leave ’em out. It’s just as good without them! Layer on shredded mozzarella or even swiss would be great. I won’t be mad at you if you choose the cheese (my mom prefers it that way too) over my puff pastry crust. Either way this chicken pot pie is off the chain!
- 4 cup boneless skinless chicken breast, cut into cubes
- 3 medium potoates, boiled and diced
- 1 stick SALTED butter
- 1 1/2 cups diced onions
- 1/2 cup all purpose flour
- 8 oz crimini mushrooms, halve then slice
- 3 cups chicken broth
- 1/4 cup heavy cream
- 1 1/4 cup milk[i] (I used 2%)[/i]
- 1 (12 ounce) bag frozen peas and carrots
- 1/2 cup frozen corn
- 1/2 teaspoon red pepper flakes
- 3/4 teaspoon garlic powder
- 2 tablespoons freshly parsley, chopped
- 1 teaspoon fresh thyme, chopped
- salt and pepper, to taste
- 1-2 (10×15) puff pastry sheets*
- 1 large egg
- 1 tablespoon water
- Melt the butter in a large dutch oven over medium heat. Add the onions and cook for 8 – 10 minutes or until they start to get translucent. Add the flour and cook for an additional 2 minutes. Add the mushrooms and continue to cook for an additional 2-3 minutes, stirring continuously so that the flour doesn’t brown or stick to the bottom of the pot. Add the chicken broth to the dutch oven 1 cup at a time, allowing each cup to be absorbed before adding the next. Season with black pepper. Add the cream and milk all at once and allow the flour mixture to thicken for 5-7 minutes or until it just coats the back of a spoon. Add the diced potatoes, chicken, corn, peas and carrots along with the garlic powder, and red pepper flakes; allow the ingredients to heat through, about 3 minutes. Check for seasonings, add salt and pepper as desired.
- Position a rack in the center of the oven and preheat the oven to 385 degrees F (or as directed by the packaging of your puff pastry sheets). Turn the ramekins or the baking pan upside down on the puff pastry sheet and cut out a circle that’s slightly larger than the rim of the baking pan or ramekin. Alternately, you can cut strips and use them to make a lattice on top of the filled ramekins. Place the chicken pot pie mixture into 6 large ramekins or a large enough baking pan to hold all the mixture. Top with the cut out puff pastry sheets. Beat the egg and water together, brush the tops of the puff pastry with the egg mixture. Cut a slit in the center if you’re using a circular cut out for the puff pastry crust.
- Place the ramekins or baking pan on a baking sheet and bake for 25-30 minutes or until the puff pastry gets lightly golden on top. Serve warm.