When it comes to comfort food, nothing quite hits the spot like a warm, homemade chicken pot pie. This version uses puff pastry instead of a traditional pie crust and skips the cream of chicken soup, yet creates an equally satisfying and delicious pie. Perfect for a family dinner, this chicken pot pie will have everyone asking for seconds!
Delicious Puff Pastry Chicken Pot Pie with No "Cream of Chicken" Soup
Equipment
- 1 8 x 8 baking dish with sides
Ingredients
- 1 stack puff pastry sheets (from 17.3 oz box with 2 stacks)
- 5 Tbsp butter (I like using real butter as some margarines are too watery when melted)
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp dried thyme
- 2 cups chicken broth
- 3/4 cup milk
- 5 tbsp flour
- 12 oz bag of frozen mixed vegetables (carrots, green beans, corn, and peas)
- 2 1/2 cups diced up cooked chicken (baked, boiled, rotisserie etc.) (in a pinch I've used good quality drained canned chicken)
- 1 egg whisked with 1 Tbs of water or milk
Instructions
- Preheat the oven to 400°F (200°C).In a large pan melt the 5 Tablespoons of butter and gradually wisk in the flour. Pour in the milk and chicken broth, and then add the onion powder, garlic powder, salt, pepper and thyme. Wisk over medium heat till the mixture starts to thicken up (maybe 5 minutes or so).Stir in the mixed vegetables and cooked chicken.Pour the chicken mixture into an 8 x 8 inch baking dish.If you need to, let your puff pastry thaw on the counter for a few minutes so you can unroll it without it ripping, or microwave just for a few seconds to slightly thaw it enough to unroll it. Cover the top of your pie ingredients with the puff pastry. If you need to, you can trim any excess pastry (I usually don't).Wisk together an egg and 1 Tablespoon of water very well and brush over the top of the pastry crust.Place the dish on a large sheet pan/cookie sheet to catch any possible drips and then bake in the oven for 25-30 minutes, or until the puff pastry is golden and crispy.Allow the pot pie to cool for a few minutes before serving. Enjoy a delicious, creamy chicken pot pie that’s both satisfying and lighter than the traditional version!
Directions
Before you start, gather all your ingredients and preheat your oven to 400°F (200°C).
Then in a large pan melt the 5 Tablespoons of butter and gradually whisk in the flour. Pour in the milk and chicken broth, and then add the onion powder, garlic powder, salt, pepper and thyme. Whisk over medium heat till the mixture starts to thicken up (maybe 5 minutes or so).
Stir in the mixed vegetables and cooked chicken.
Pour the chicken mixture into an 8 x 8 inch baking dish, spreading it evenly.
If you need to, let your puff pastry thaw on the counter for a few minutes so you can unroll it without it ripping, or microwave just for a few seconds to slightly thaw it enough to unroll it. Cover the top of your pie ingredients with the puff pastry. If you need to, you can trim any excess pastry (I usually don’t).
Whisk together an egg and 1 Tablespoon of water very well and brush over the top of the pastry crust. Gently press the edges of the pastry against the dish to seal in the delicious filling. This simple step will give your pot pie a beautiful, professional finish.
Place the dish on a large sheet pan/cookie sheet to catch any possible drips, and then bake in the oven for 25-30 minutes, or until the puff pastry is golden and crispy. Allow the pot pie to cool for a few minutes before serving.
The resting time ensures the filling sets slightly, making it easier to serve.
Serve your chicken pot pie with a simple side salad or some fresh bread to soak up the savory goodness.
Enjoy a creamy chicken pot pie that’s both satisfying and delicious!
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