Puff Pastry Chicken Pot Pie


4 lbs of skinless chicken breasts, cut into 1 inch chunks
1 sheet of puff pastry (available in the frozen section of the grocery store).
1 large onion peeled and quartered.
2 ribs of celery, cut in slices on the diagonal
2 tbs parsley, minced
1 bay leaf
5 carrots, peeled and cut into 1/2 inch chunks
12 small shallots
1/2 cup all purpose flour
1 stick of unsalted butter
1/2 cup chicken stock
1/2 cup of milk
2 cloves garlic, sliced
1 cup of frozen green peas
Kosher salt and fresh cracked black pepper to taste.
This is a southern version of the American favorite chicken pot pie. This recipe also uses puff pastry as opposed to pie pastry.

  • In a medium sauce pan simmer chicken breast until tender. About 30 minutes
  • Remove chicken and let cool
  • In a large sauce pan, melt butter and stir in flour until a roux is formed.
  • Once roux is a light golden color stir in slowly the 1/2 cup of chicken stock.
  • Add the chicken, garlic, celery, onions,  bay leaf, carrots and shallots and let simmer for 15 minutes. As sauce thickens add a little more chicken stock.
  • Add the frozen peas.
  • Let mixture continue for another 5 minutes.
  • Meanwhile on a lightly floured surface,roll out one sheet of  puff pastry. Use a fork to make holes all over the rolled our sheet .
  • In round oven proof pie pan,pour in the chicken mixture.
  • Place the rolled out puff pastry sheet over the mixture making sure the edges overlap the pie dish.
  • Seal the puff pastry about the edges of the pie plate by squeezing.
  • Cut several slits in the pastry to allow steam to escape.
  • Bake 25 to 25 minutes in a preheated 350 degree oven or until pastry crust is golden.





15 min


1 hr 10 min


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