Chicken Pot Pie with Puff Pastry Crust
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Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Chicken pot pie perfection with tender chicken, flavorful vegetables in a creamy veloute with a flaky puff pastry topping.
Ingredients
Filling
  • 2 TB olive oil
  • 1 yellow onion, diced
  • 2 carrots peeled and diced
  • 2 ribs celery, diced
  • 1 tsp dried thyme
  • 3 cups waxy potatoes cut into bite-size pieces
  • 3 cups cooked chicken breast, shredded
  • 1 cup peas (frozen is fine)
  • ¼ cup chopped flat-leaf parsley
Veloute
  • 3 TB flour
  • 3 TB butter
  • 3 cups chicken stock, warm or at least at room temperature
Topping
  • 1 sheet frozen puff pastry, thawed
  • 1 egg
Instructions
  1. If not starting with cooked chicken, roast two bone-in chicken breasts at 375 for 45 minutes. Allow to cool and shred meat off the bone and set aside.
  2. Heat olive oil in a large deep skillet over medium heat. Add the onion, carrots and celery and sauté over medium-low heat until softened but not browned, about ten minutes. Add the potatoes and season with dried thyme and salt and pepper. Continue to saute the vegetables until the potatoes are tender.
  3. Add the chicken and peas and toss to combine. Remove from heat and add parsley. Set aside.
  4. In a medium saucepan, melt butter over low heat. When butter stops foaming, whisk in flour and cook for three minutes, whisking constantly, over low heat to get rid of raw flour taste.
  5. Gradually whisk in the stock, and cook over low heat until slightly thickened. (This is the veloute.)
  6. Preheat oven to 400.
  7. Place filling in a 3 quart baking dish and pour veloute over the top. Toss gently to combine.
  8. Place puff pastry over the filling leaving gaps on the ends, and cut three slashes across the top to vent.
  9. Beat the egg with 1 TB water. Brush egg wash over the puff pastry.
  10. Bake for 30 minutes until pastry is puffed and golden.
  11. Serve hot.
Recipe by West of the Loop at https://www.westoftheloop.com/2015/02/16/chicken-pot-pie-puff-pastry-crust/