Puff Pastry Chicken Pot Pie

Ingredients

• 57 g (¼ cup; ½ stick)unsalted butter
• 1 mediumyellow onion, diced
• 2 mediumcarrots, peeled and diced
• 2celery stalks, diced
• 6 clovesgarlic, minced
• 15 ml (1 tablespoon) fresh, or 2.5 ml (½ teaspoon) driedthyme leaves
• 30 g (¼ cup)plain flour
• 590 ml (2½ cups)low-sodium chicken stock
• 120 ml (½ cup)whole milk or double cream
• 3 cupsshredded rotisserie chicken, skin removed
• 1¼ cupsfrozen peas, not thawed
• To tastesalt and pepper
• 1 sheetfrozen puff pastry, thawed
• 1 large egg, beaten with 15 ml (1 tablespoon) wateregg for the egg wash
• To tastethyme
• To tasteparsley

Instructions

1. 1

   Heat the oven

   Preheat the oven to 200°C.

2. 2

   Cook the vegetables

   Melt the butter in a large cast-iron skillet over medium heat. Add the onion, carrots and celery, and cook for about 3–4 minutes, until the onion softens. Stir in the garlic and thyme and cook for 1 minute more.

3. 3

   Add the flour

   Sprinkle the flour over the vegetables and stir to coat them. Cook for 1 minute, stirring, to remove the raw flour taste.

4. 4

   Pour in stock

   Add the chicken stock gradually, stirring constantly to keep the mixture smooth and avoid lumps.

5. 5

   Thicken the gravy

   Once the mixture is smooth, add the milk or cream. Bring it to a gentle simmer and cook for about 3 minutes, until it just begins to thicken.

6. 6

   Add chicken and peas

   Turn off the heat and stir in the shredded chicken and frozen peas. Season generously with salt and pepper, then taste and adjust the seasoning as needed.

7. 7

   Cut the pastry

   On a lightly floured surface, gently roll out the puff pastry and cut it into 16–24 equal squares. Arrange the squares over the chicken mixture as you like, overlapping them slightly.

8. 8

   Top and bake

   Brush the pastry with egg wash. Set the skillet on a parchment-lined baking sheet to catch any drips, then bake for 25–30 minutes, until the pastry is deep golden brown and crisp.

9. 9

   Rest and serve

   Leave the pie to rest for 5–10 minutes before serving. Serve it directly from the skillet.

What is chicken pot pie?

Chicken pot pie is a familiar American comfort dish: a savoury chicken and vegetable filling in gravy, covered with pastry. This version uses a cast-iron skillet and ready-cooked rotisserie chicken to make the filling and baking stages straightforward.

Puff pastry squares form a tiled top rather than a single crust. Their edges can brown and crisp while the creamy filling stays underneath.

Nutrition and macros by portion

The nutrition label shows one serving as written: 492 calories, 29g protein, 33g carbs, 28g fat.

The chicken contributes much of the protein, while the pastry, flour and vegetables provide carbohydrates. Butter, puff pastry and the choice of milk or cream supply much of the fat. Pair a serving with a generous portion of green vegetables or salad to round out the plate.

Building the filling

Vegetable base: soften the onion, carrots and celery in butter before adding the garlic and thyme. This gives the vegetables a little cooking time before the gravy is made.

Quick gravy: stir the flour into the vegetables and cook it briefly, then add the stock gradually. Pouring slowly while stirring helps keep the sauce smooth.

Chicken and peas

Rotisserie chicken: remove the skin and shred the meat before adding it to the skillet. Since it is already cooked, it only needs to warm through in the finished filling.

Frozen peas: add them without thawing, as directed. Stir them in off the heat so they are distributed through the filling before the pastry goes on.

Getting the pastry right

Cutting squares: roll the thawed pastry gently on a lightly floured surface, then cut it into 16–24 pieces. Arrange them with a little overlap to cover the filling in a mosaic pattern.

Egg wash: brush the pastry surface before baking to help it take on an even golden colour. The baking sheet underneath catches any filling that bubbles over.

How to tell when it is done

Pastry cue: bake until the squares are deep golden brown and crisp, allowing 25–30 minutes. If they still look pale or feel soft, use the pastry’s colour and texture as your cue to continue baking within the recipe’s stated time.

Resting: leave the skillet undisturbed for 5–10 minutes after baking. The filling settles slightly, making it easier to serve.

Serving the skillet pie

Serve straight from the cast-iron skillet, taking care around its hot handle. A simple green salad or steamed green vegetables make a fresh accompaniment to the rich gravy and pastry.

For a complete plate, serve a portion of pie alongside vegetables rather than adding another pastry-based side.

Recipe notes & tips

• Keep the peas frozen until you stir them into the filling.
• Add the stock gradually while stirring to help prevent lumps.
• Use a lightly floured surface when rolling the thawed pastry.
• Arrange the pastry squares with slight overlaps so the filling is covered.
• Set the skillet on a lined baking sheet before baking to catch drips.
• Allow the pie to rest for 5–10 minutes before serving.

Variations

• Use dried thyme: substitute ½ teaspoon dried thyme for the tablespoon of fresh leaves.
• Choose cream: use double cream instead of whole milk for the filling.
• Add herbs: scatter parsley over the finished pie for a fresh herbal finish.
• Change the pastry pattern: arrange the squares in rows or a loose mosaic, keeping slight overlaps.
• Use leftover chicken: substitute an equal amount of cooked, shredded chicken for the rotisserie chicken.

Common mistakes to avoid

• Lumpy gravy: pour in the stock gradually and keep stirring as you add it.
• Raw flour flavour: cook the flour-coated vegetables for 1 minute before adding stock.
• Soggy pastry: bake until the squares are deep golden brown and crisp.
• Thawed peas: add them straight from frozen, as the recipe specifies.
• Overflowing skillet: place the skillet on a parchment-lined baking sheet to catch drips.
• Filling that is hard to serve: rest the pie for 5–10 minutes before portioning.

How to store

Refrigerate leftovers in a covered container once cooled, and eat within 3 days. Reheat portions in an oven until hot throughout; the pastry is likely to soften somewhat after storage.

Frequently asked questions