Description
There is nothing like homemade Chicken Pot Pie to warm the soul and also satisfy the belly. This pot pie recipe features hearty chicken, an array of veggies and potatoes, and feeds plenty. Store-bought puff pastry makes this recipe pop with its restaurant-quality touch and a no-fuss approach. You’ll love this easy skillet dinner whenever you’re craving something warm and cozy. It’s so insanely delicious!
Ingredients
- 1 lb boneless/skinless chicken breasts, cooked & shredded
- ½ cup (1 stick) unsalted butter
- 4 celery hearts, finely diced
- 4 medium carrots, finely diced
- 1 cup thinly sliced leeks
- 1 tablespoon Creole Cajun Seasoning– homemade or store-bought
- Kosher salt & fresh ground black pepper- to taste
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ lb gold baby potatoes, chopped into quarters
- 6 cloves of garlic, finely minced
- 4-6 sprigs fresh thyme, de-stemmed
- ½ cup all-purpose flour
- 2 cups chicken broth or stock, plus more to preference
- 2 cups half and half, room temperature or warmed
- 1 cup frozen peas
- 1 (17.3-ounce) store bought frozen puff pastry, thawed (I use Pepperidge Farm)
- 1 large egg + 1 tablespoon water, mixed together for egg wash
Instructions
- Before you begin, take the puff pastry out of the freezer to thaw according to the package directions.
- Preheat the oven to 400°F.
- In a large oven-safe braiser or deep skillet over medium heat, melt the butter. Once the butter is sizzling, add the celery, carrots, and leeks. Let the mixture sauté until golden and softened, about 6-7 minutes. Then season the trio with Cajun seasoning, salt, pepper, garlic powder, and smoked paprika and stir well to fully combine.
- Add the potatoes, stirring well to fully incorporate, and continue cooking until they are fork-tender, about 7-10 minutes. Then add the garlic and fresh thyme and continue cooking until fragrant, about 1-2 minutes.
- Sprinkle the flour over all ingredients and toss well to combine. The flour should fully coat all of the vegetables/potato mixture. Continue cooking for another 2 minutes to cook off the flour.
- Pour in the broth/stock and stir to combine. At this stage, you should see the broth/stock absorb the flour and dissolve. Then stir in the half and half and allow everything to come up to a nice simmer, about 3-4 minutes.
- Lastly, add the shredded chicken and frozen peas, and stir well to fully combine. Allow the mixture to meld for another 2-3 minutes. The overall filling should be somewhat thick. If you prefer your filling to be more loose/runny, simply stir in more broth/stock, ¼ cup at a time, until the desired consistency is reached. Then remove the filling from the heat.
- Cut the puff pastry into small squares, about 2 inches or so, and arrange them all over the pot pie surface (as pictured in images). Then use a pastry brush to brush the puff pastry with the egg wash.
- Bake the chicken pot pie for 20-25 minutes at 400°F or until the puff pastry is golden brown and slightly crisp. Let the pot pie cool for 10 minutes and then serve warm. Enjoy!
Notes
- Gluten-free needs? Swap the all-purpose flour for any gluten-free baking flour as a 1:1 ratio (we love Bob’s Red Mill gf flour!) & use gluten-free puff pastry.
- Please read the blog post in its entirety for more tips + tricks.