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Easy Best Crowd-Size Flaky Puff Pastry Chicken Pot Pie

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This crowd-size chicken pot pie uses store-bought puff pastry for a buttery, flaky crust without the fuss. A creamy, savory filling with chicken and vegetables makes it a perfect comfort food for feeding a crowd.

Ingredients

Scale
  • 4 tablespoons unsalted butter
  • 1 large yellow onion, diced (about 1½ cups)
  • 3 medium carrots, peeled and diced (about 1½ cups)
  • 3 celery stalks, diced (about 1 cup)
  • 4 cloves garlic, minced
  • ½ cup all-purpose flour
  • 3 cups low-sodium chicken broth
  • 1½ cups heavy cream
  • 4 cups cooked, shredded chicken
  • 2 cups frozen peas and carrots mix
  • 1 cup frozen corn kernels
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • Salt and black pepper to taste (start with 1 teaspoon salt and ½ teaspoon pepper)
  • 2 sheets frozen puff pastry, thawed
  • 1 large egg, beaten with 1 tablespoon water
  • Flaky sea salt for sprinkling (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Position a rack in the lower third of the oven.
  2. In a large Dutch oven, melt the butter over medium heat. Add the diced onion, carrots, and celery. Cook for 6 to 8 minutes, stirring occasionally, until softened and the onion is translucent.
  3. Stir in the minced garlic and cook for 1 more minute.
  4. Sprinkle the flour over the cooked vegetables and stir constantly for 2 minutes.
  5. Slowly pour in the chicken broth while whisking constantly. Whisk until smooth and thickened, about 3 minutes. Then pour in the heavy cream and whisk until combined.
  6. Add the shredded chicken, frozen peas and carrots, frozen corn, dried thyme, rosemary, salt, and pepper. Stir together and bring to a gentle simmer. Cook for 10 minutes, stirring occasionally. Adjust seasoning as needed. Remove from heat and let cool slightly.
  7. On a lightly floured surface, gently roll out one sheet of puff pastry to fit the top of a 9×13-inch dish (about ¼ inch thick). Roll out the second sheet slightly larger for the bottom layer.
  8. Gently press the larger pastry sheet into the bottom and up the sides of the baking dish. Pour the warm filling into the pastry-lined dish and spread evenly.
  9. Place the second pastry sheet over the filling. Crimp the edges together with a fork or your fingers to seal. Cut 4 to 5 slits in the top crust to allow steam to escape.
  10. Brush the top crust generously with the beaten egg mixture. Sprinkle with flaky sea salt if using.
  11. Place the dish on a baking sheet. Bake for 30 to 35 minutes, until the pastry is puffed and deep golden brown and the filling is bubbling through the slits.
  12. Let the pie rest for 10 minutes before serving.

Notes

Par-cook the filling to prevent sogginess. Keep puff pastry cold for easier handling. Let the pie rest 10 minutes before serving to allow the filling to set. For a dairy-free version, use olive oil and full-fat coconut milk. For a vegetarian version, skip the chicken and add mushrooms and extra peas.

Nutrition

Keywords: chicken pot pie, puff pastry, crowd-size, comfort food, easy recipe, make-ahead

Find it online: https://dinadinnertable.com/easy-best-crowd-size-flaky-puff-pastry-chicken-pot-pie/