Puff Pastry Chicken Pot Pie Recipe
Some Dishes Win Hearts Not Just with Their Flavor, But with Their Looks
Creamy Chicken Pot Pie with Puff Pastry is exactly one of those dishes. With its golden, flaky puff pastry top and the rich, creamy chicken filling inside, it pleases both the eyes and the palate. Best of all, it's surprisingly easy to make!
Tips for Success
- Onion and Carrot: Cook the onion just until softened—not browned—before adding other ingredients. Dicing the carrots small helps them cook faster.
- Chicken: I used chicken breast in this recipe, but boneless thigh meat works just as well. The key is to use boneless meat.
- Flour and Cream Balance: Flour thickens the sauce, but too much can make it heavy. Stick to the measurements for the perfect texture.
- Nutmeg: A touch of nutmeg adds wonderful depth to chicken dishes. Just don’t overdo it—it's a strong spice.
- Puff Pastry: If you have an egg yolk waiting to be used, brushing it over the pastry before baking gives it a shiny finish. If not, don’t crack a new egg just for this. It’ll still brown nicely without the glaze.
- No Ramekins? No Problem: If you don’t have individual ramekins or clay pots, any small ovenproof baking dish will work.
Variations and Add-ins
This creamy chicken pot pie is flexible and open to creativity. Try it the original way first, then have fun experimenting:
- Switching Proteins: You can substitute chicken with beef or turkey for a different twist.
- Tomato-Based Version: For a more traditional, Anatolian-style flavor, replace the cream with tomato paste and a splash of hot water.
- Add Mushrooms: Mushrooms pair beautifully with chicken and cream, adding even more depth.
- Play with Spices: In the tomato version, you can swap nutmeg for dried thyme or basil for a new flavor profile.
Serving Suggestions
This dish pairs well with a light side such as a green salad or a yogurt-based dip. Since it already includes a carbohydrate layer on top, rice isn't necessary—but if you're entertaining, serving a simple rice pilaf on the side can make it more festive.
Whether you’re hosting guests or simply treating yourself, this creamy puff pastry-topped chicken pot pie is a perfect choice. It’s easy to prepare and bursting with flavor!
Enjoy!
Puff Pastry Chicken Pot Pie Recipe with Video
Ingredients
- 800 g boneless chicken breast
- 1 onion
- 1 carrot
- 1 cup fresh peas
- 200 ml cream
- 1 teaspoon flour
- 3–4 tablespoons olive oil
- Salt
- Black pepper
- Grated nutmeg
- Puff pastry sheets
Preparation
- Heat olive oil in a large pan and sauté the chopped onion until just soft.
- Add diced carrots and cook for a few minutes.
- Add the cubed chicken and cook until the chicken releases its juices and changes color.
- Stir in the peas, cover the pan, and cook until the mixture absorbs most of the liquid.
- Add cream, salt, pepper, and a little grated nutmeg. Mix well.
- Divide the mixture evenly into four large ramekins or oven-safe pots.
- Cut the puff pastry to fit the tops of the ramekins and place it over each one.
- Cut small slits in the center to let steam escape.
- Bake in a preheated oven at 190°C (375°F) until the tops are golden and puffed.
Bon appétit!
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