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Puff Pastry Chicken Pot Pie Recipe

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4.3 from 27 reviews

This Puff Pastry Chicken Pot Pie is a comforting and hearty dish featuring tender chicken strips, fresh vegetables, and a creamy herb-infused sauce, all enclosed in a crispy gluten-free puff pastry crust. Perfect for a cozy dinner that's both delicious and satisfying, this recipe balances rich flavors and textures while accommodating gluten-free dietary preferences.

Ingredients

Vegetables & Herbs

  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1 onion, diced
  • 1 ½ teaspoon sea salt
  • ½ teaspoon black pepper
  • 1 ½ teaspoon thyme
  • ¼ teaspoon rosemary
  • ⅛ teaspoon sage
  • ¼ teaspoon paprika

Dairy & Fats

  • 1 stick butter (approximately 113 grams)
  • 1 cup heavy cream
  • 1 egg (for egg wash)

Pantry

  • ½ cup gluten-free flour
  • 2 cups chicken broth

Protein

  • 8 oz Springer Mountain Fully Cooked Chicken Breast Strips
  • 1 cup frozen green peas

Pastry

  • 20 oz gluten-free puff pastry sheet pack

Instructions

  1. Prepare the Vegetables: Dice the carrots, celery, and onion into small, uniform pieces to ensure even cooking and a nice texture in the filling.
  2. Sauté the Vegetables: In a large skillet or saucepan, melt the butter over medium heat. Add the diced carrots, celery, and onion, and cook until the vegetables soften, approximately 5-7 minutes.
  3. Season the Vegetables: Add sea salt, black pepper, thyme, rosemary, sage, and paprika to the softened vegetables. Stir to evenly distribute the herbs and spices, cooking for another 1-2 minutes to release their flavors.
  4. Add Gluten-Free Flour: Sprinkle the gluten-free flour over the vegetables, stirring constantly to create a roux that will thicken the pot pie filling. Cook this mixture for about 2 minutes while stirring to avoid lumps.
  5. Add Liquids: Slowly pour in the chicken broth while stirring continuously to prevent clumps. Then add the heavy cream, mixing well. Allow the mixture to simmer gently, stirring until it thickens to a creamy consistency.
  6. Add Chicken and Peas: Stir in the fully cooked chicken breast strips and frozen green peas. Cook everything together for an additional 3-5 minutes until heated through and the peas are tender but still vibrant.
  7. Preheat Oven and Prepare Puff Pastry: Preheat your oven to 400°F (200°C). Roll out the gluten-free puff pastry sheet on a lightly floured surface to fit your baking dish or individual ramekins.
  8. Assemble the Pot Pie: Spoon the hot chicken and vegetable filling into your chosen baking dish. Cover with the puff pastry sheet, trimming any excess pastry. Press the edges to seal and cut a few slits on top to allow steam to escape.
  9. Apply Egg Wash: Beat the egg with a tablespoon of water, then brush this egg wash over the puff pastry surface to promote a golden, glossy crust.
  10. Bake: Place the pot pie in the preheated oven and bake for 25-30 minutes, or until the pastry is puffed and golden brown. Let it cool for 5-10 minutes before serving to allow the filling to set slightly.

Notes

  • You can substitute frozen peas with fresh peas if available for a sweeter flavor.
  • If you can’t find gluten-free puff pastry, homemade or store-bought regular puff pastry can be used if gluten is not a concern.
  • For a thicker filling, increase the gluten-free flour to ¾ cup.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven to maintain crispiness.
  • Adding a splash of white wine to the filling can add extra depth of flavor.

Find it online: https://recipethrive.com/puff-pastry-chicken-pot-pie-recipe/