The ultimate comfort food: can puff pastry elevate your chicken pot pie?

Chicken pot pie, a beloved classic dish, evokes memories of cozy family dinners and comforting flavors. While traditionally prepared with a flaky pie crust, many home cooks wonder, “Can you make chicken pot pie with puff pastry?” The answer is a resounding yes! Puff pastry, with its light and airy layers, adds a touch of elegance and a delightful crunch to this comforting dish.

Benefits of Using Puff Pastry

• Crispy and Light: Puff pastry bakes into a golden brown masterpiece, creating a crispy exterior and a light and flaky interior.
• Easy to Handle: Puff pastry is relatively easy to work with, making it accessible for cooks of all skill levels.
• Versatile: Puff pastry can be used for a variety of savory and sweet dishes, including pies, tarts, and pastries.
• Time-Saving: Using puff pastry saves time compared to making a traditional pie crust from scratch.

Ingredients for Chicken Pot Pie with Puff Pastry

• 1 package (17.3 ounces) puff pastry, thawed
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 ribs celery, chopped
• 2 carrots, chopped
• 3 cloves garlic, minced
• 1 cup all-purpose flour
• 4 cups chicken broth
• 1 cup milk
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 (10 ounce) package frozen peas
• 1 (10 ounce) package frozen corn
• 1 pound cooked chicken, shredded
• Salt and pepper to taste

Instructions

1. Prepare the Puff Pastry: Preheat oven to 400°F (200°C). Unfold the puff pastry sheet and cut it into two rectangles.
2. Sauté Vegetables: In a large skillet over medium heat, melt butter and add olive oil. Sauté onion, celery, and carrots until softened. Add garlic and cook for 1 minute more.
3. Make the Roux: Sprinkle flour over the vegetables and cook for 1 minute, stirring constantly.
4. Add Liquids: Gradually whisk in chicken broth and milk until smooth. Bring to a simmer and cook until thickened, about 5 minutes.
5. Add Remaining Ingredients: Stir in diced tomatoes, peas, corn, chicken, salt, and pepper.
6. Assemble the Pot Pie: Pour the chicken mixture into a 9-inch pie plate. Top with one sheet of puff pastry. Trim the edges and crimp to seal. Cut slits in the top for steam to escape.
7. Bake: Bake for 30-35 minutes, or until the puff pastry is golden brown and the filling is bubbling.
8. Let Cool: Let the pot pie cool for 10 minutes before serving.

Variations

• Use a Different Protein: Swap out the chicken for shredded turkey, beef, or pork.
• Add Herbs and Spices: Enhance the flavor with fresh herbs such as rosemary, thyme, or sage.
• Incorporate Cheese: Sprinkle grated cheddar or Parmesan cheese on top of the chicken mixture before adding the puff pastry.
• Create a Lattice Crust: For a more decorative touch, cut the second sheet of puff pastry into strips and weave them into a lattice pattern over the pot pie.

Tips for Perfect Puff Pastry

• Keep Puff Pastry Cold: Handle the puff pastry as little as possible and keep it refrigerated until ready to use.
• Roll Puff Pastry Gently: When rolling out the puff pastry, use light, quick strokes to prevent tearing.
• Don’t Overwork the Puff Pastry: The more you work the puff pastry, the tougher it will become.
• Bake in a Hot Oven: A preheated oven helps the puff pastry rise quickly and evenly.

Serving Suggestions

Serve chicken pot pie with puff pastry alongside a side of green salad, mashed potatoes, or roasted vegetables. For a complete meal, pair it with a warm bowl of soup or a glass of wine.

What You Need to Learn

• Can I make chicken pot pie with puff pastry ahead of time?

Yes, you can assemble the pot pie and refrigerate it for up to 24 hours before baking. When ready to bake, bring the pot pie to room temperature for 30 minutes before baking.

• Can I use frozen puff pastry?

Yes, you can use frozen puff pastry. Thaw it in the refrigerator overnight before using.

• What can I do if my puff pastry doesn’t rise?

Your puff pastry may not rise if it was over-worked, under-chilled, or baked in a cold oven.