Chicken Pot Pie with Puff Pastry

Course: Dinner

Cuisine: American

Keyword: chicken pot pie

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings:

Calories: 806kcal

Author: Laureen King

Chicken pot pie with a flaky puff pastry topping. Made with a savory filling, tender chicken and vegetables. Perfect for family dinner.

4 cups chicken cooked, cut into bite size pieces
3 stalks celery sliced
1 medium onion diced
1 cup carrots sliced
1 1/2 cup potatoes diced
1 cup frozen corn
1 cup frozen green peas
1 cup chicken gravy mix prepared as per packet instructions for saucier filling use 2 prepared packets
1/2 teaspoon thyme
1/2 teaspoon poultry seasoning
1 teaspoon Kosher salt
1 teaspoon fresh ground pepper
2 tbsp olive oil

Cut cooked chicken into bite size pieces, set aside.
Heat olive oil in a large heavy skillet or dutch oven. Add the potatoes, carrots, onion and celery. Saute until tender, about 8-10 mins.
Add the green peas, corn and chicken to the skillet of sautéed vegetables.
Stir in the prepared chicken gravy. Bring to a simmer, then transfer to a 9 x 13 baking dish. Let cool a bit before topping with the puff pastry. Hot filling can melt the butter in the pastry, preventing it from puffing up and can cause a soggy crust.
Place the chilled puff pastry to cover casserole dish slightly larger than the baking dish. You may need 2 sheets to cover the dish. Press the edges into the rim of the dish to seal it.

Using a fork, whisk the egg and cream until well combined.
Brush the egg wash mixture to coat the puff pastry.
Use a sharp knife to cut small slits (vents) into the puff pastry. This allows steam to escape during baking, which helps the pastry puff and cook evenly.

Pre-heat the oven and bake 375º F for 40-50 minutes. The puff pastry top should be golden brown and the filling bubbly.
Let the casserole rest for 5-10 minutes before serving.