Cozy Chicken Pot Pie with Flaky, Buttery Puff Pastry
Shatteringly crisp puff pastry gives way to a silky, sage-and-thyme cream sauce loaded with tender rotisserie chicken, sweet carrots, buttery Yukon golds, and peas. It's everything you love about classic chicken pot pie, just faster, flakier, and a little more impressive. And yes, it's an ideal way to use up leftover Thanksgiving turkey. Make-ahead and freezer-friendly, too!
Servings: 6 servings
Calories: 709kcal
Video
Equipment
Large cast-iron skillet or braiser with sides at least 2 inches deep (12-14 inches in diameter)
Ingredients
For the filling
- 2 Tbsp (30ml) extra virgin olive oil
- 2 Tbsp (28g) unsalted butter
- 1 large sweet onion, cut into ½-inch dice, about 1½-2 cups
- 2-3 large carrots, peeled and cut into ½-inch dice, about 1½-2 cups
- 2 stalks celery, chopped, about 1 cup
- 1 tsp Kosher salt
- 4 cloves garlic, finely chopped
- 2 Tbsp fresh sage, finely chopped
- 1 Tbsp fresh rosemary, finely chopped
- 1 Tbsp fresh thyme, leaves finely chopped
- 1 tsp sweet paprika
- ½ tsp freshly ground black pepper
- ¼ tsp curry powder, optional, but recommended!
- ⅓ cup (40g) all-purpose flour
- 2 cups (475ml) low-sodium chicken broth
- ½ cup (120ml) heavy cream
- 1 rotisserie chicken, skin discarded, meat shredded, about 3 cups (leftover turkey works too!)
- 2-3 medium Yukon gold potatoes, diced, parboiled (see note below), about 2 cups
- 1 cup frozen peas
For the puff pastry topping
- 1 sheet puff pastry, (half of a 17.3-oz package) thawed, but cold
- 1 large egg
- 1 tsp heavy cream or milk
- 2-3 Tbsp Parmesan cheese grated
- Freshly ground black pepper
- Flaky sea salt
Instructions
- Sauté the mirepoix. Preheat an oven to 425°F/220°C. Heat 2 Tbsp olive oil and 2 Tbsp butter in a large skillet or braiser over medium-high heat. Add 2 cups diced onion, 2 cups diced carrots, and 1 cup chopped celery. Season with 1 tsp Kosher salt, then cook, stirring occasionally, until softened, about 4-6 minutes. Add 4 chopped garlic cloves, then cook 1 minute more.
- Add the herbs and spices. Add 2 Tbsp chopped sage, 1 Tbsp chopped rosemary, 1 Tbsp chopped thyme, 1 tsp sweet paprika, ½ tsp black pepper, and ¼ tsp curry powder (optional) then stir and cook for 1 minute.
- Stir in the flour. Add ⅓ cup all-purpose flour to the pan, then cook for 1 minute, stirring the whole time. The flour should absorb any liquid in the skillet.
- Add liquid. Slowly whisk in 2 cups chicken broth, being sure to scrape any browned bits off the bottom of the pan. Stir in ½ cup heavy cream, then whisk well. Bring the mixture to a simmer until just barely bubbling, then add about 3 cups shredded chicken, 2 cups parboiled potatoes, and 1 cup frozen peas. Give everything a good stir, then turn off the heat.
- Add the puff pastry. You can cut the puff pastry into a circle to match the size of the pan, but note that it will shrink up a bit as it cooks. Instead, we like to either make a lattice topping or cut the puff pastry into smaller 2x2-inch squares, then overlap them to cover the entire top of the skillet.
- Make the egg wash. In a small bowl, whisk together 1 large egg and 1 tsp heavy cream or milk. Brush this on top of all exposed puff pastry. Sprinkle 2-3 Tbsp grated Parmesan on top along with a little freshly ground black pepper (as much as you like!), and a generous pinch or two of flaky sea salt.
- Bake. Transfer to the oven and bake for 30-35 minutes, or until the puff pastry is golden brown and crispy.
Notes
- Puff pastry: You need 1 sheet (half of a standard 17.3-oz package). Thaw it in the fridge for at least 1 hour, but keep it cold until you're ready to cut it.
- Potatoes: Parboil diced potatoes in salted water for 6–8 minutes, until just tender. You can do this up to 3 days ahead.
- Prevent spills: Bake on a rimmed sheet pan to catch any bubbling filling.
- Make ahead: Prepare the filling up to 3 days ahead and refrigerate. Top with puff pastry just before baking.
- Storage & reheating: Refrigerate leftovers up to 3 days. Reheat covered at 375°F/190°C until hot and bubbly.
- Freezing (unbaked): Assemble without the egg wash, wrap tightly, and freeze for up to 3 months. Bake from frozen at 425°F/220°C, covered for 20 minutes. Then uncover, brush with egg wash, and bake until golden and bubbling, about 30-40 minutes.
- Freezing (baked): Cool completely, wrap, and freeze up to 3 months. Reheat at 375°F/190°C until warmed through.
Nutrition
Calories: 709kcal | Carbohydrates: 47g | Protein: 38g | Fat: 42g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 0.2g | Cholesterol: 158mg | Sodium: 967mg | Potassium: 632mg | Fiber: 5g | Sugar: 7g | Vitamin A: 4348IU | Vitamin C: 28mg | Calcium: 107mg | Iron: 3mg
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