If your favorite part of the chicken pot pie is the crust, we’ve got you covered. This creamy version is topped with acres of light and flaky pastry and takes less than a half hour of hands-on time, making it easy enough for a weeknight and fun enough for a crowd.
| Level: | Easy |
| Total: | 1 hr 5 min |
| Active: | 25 min |
| Yield: | 6 servings |
Ingredients
- Nonstick cooking spray, for the pan
- 3 tablespoons unsalted butter
- 2 teaspoons fresh thyme leaves, chopped
- 1/3 cup all-purpose flour, plus more for dusting
- 3 cups low-sodium chicken broth
- Kosher salt and freshly ground black pepper
- 1 rotisserie chicken, skin discarded and meat shredded (about 3 cups)
- One 14-ounce bag frozen pearl onions, thawed
- 2 large carrots, sliced into thin half-moons
- 2 stalks celery, finely diced
- Two 17.3-ounce packages puff pastry (4 sheets)
- 1 large egg, beaten with a splash of water
Instructions
- Preheat the oven to 400 degrees F. Spray an 18-by-13-inch sheet pan with cooking spray.
- Melt the butter with the thyme in small saucepan over medium heat. Whisk in the flour and cook, stirring, until a sandy consistency, about 1 minute. Pour in the chicken broth, whisking constantly until smooth. Stir in 2 teaspoons salt and a few grinds of black pepper and bring to a boil. Lower the heat and simmer gently until thickened and the flour flavor is gone, about 10 minutes.
- Meanwhile, add the chicken, onions, carrots and celery to the prepared sheet pan and toss to combine; set aside.
- Stack 2 puff pastry sheets on top of each other on a lightly floured surface. Roll the puff pastry out to a 15-by-15-inch square. Cut the pastry into 1-inch strips so you have 15 strips total. Repeat with the remaining 2 puff pastry sheets.
- Pour the gravy over top of the chicken mixture on the sheet pan. Arrange the pastry strips over the filling crosswise, overlapping them slightly so most of the filling is covered. Trim any overhang from the edges of the pan. Brush the pastry with the egg wash and bake until deep golden brown, 35 to 40 minutes.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 820 |
| Total Fat | 53 g |
| Saturated Fat | 16 g |
| Carbohydrates | 26 g |
| Dietary Fiber | 3 g |
| Sugar | 4 g |
| Protein | 59 g |
| Cholesterol | 240 mg |
| Sodium | 1260 mg |
Reviews
I used 3 chicken breasts and cooked them in olive oil on the stove top over medium heat after liberally salting and peppering them. Were very tender. Added one large minced garlic clove to the butter and thyme. Might add some rosemary next time.
Doubled the gravy recipe but used only 4 cups of broth – mixture of chicken and vegetable broth – and it didn’t have a thick consistency but firmed up in the oven and gave us a good gravy overall. Used only 2 sheets of pastry and worked just fine. My hubby loved it!
Doubled the gravy recipe but used only 4 cups of broth – mixture of chicken and vegetable broth – and it didn’t have a thick consistency but firmed up in the oven and gave us a good gravy overall. Used only 2 sheets of pastry and worked just fine. My hubby loved it!
A family favorite! Love this for the extra crust!
We love this! We didn’t use rotisserie chicken but opted for boiling 3 chicken breasts, then we diced it and sautéed it. Salt, pepper and garlic salt to the chicken for flavor. It tasted exactly like a pot pie! I also made more of the gravy.
Thanks to prior reviews, I was able to perfect this recipe!
I bought one yellow onion (chopped it) and a bag of frozen peas and carrots. I sautéed them in butter. I had some leftover cooked potatoes and added them in.
One pastry dough package was all I needed. I cris-crossed the extra dough.
It came out perfectly.
So delicious and comforting. I added mushrooms and used Vidalia onions instead of pearl. Definitely a keeper.
I doubled the sauce filling, used pie crust, not puff pastry. I pre cooked the crust separately
which avoided the doughy sensation of the crust. Also used a bag of peas and carrots and a diced onion.
Rv
Do all of the prep work first. I made the mistake of doing it as I went along so my oven preheated forever before I was ready to bake the final product.
This was def a hit. My sister thought it was too salty, but she never uses salt in things, and I felt the salt level was perfect. Very easy and delicious!
It turned out good and looked pretty. I feel like for my taste buds something was “missing” but I’m not sure what that would be. Maybe adding a chicken bouillon to the butter or thyme or something I’m not sure. This is a great foundation though and the boyfriend enjoyed it.