Making chicken pot pie with puff pastry and rotisserie chicken is easy to do. This lemony version with fresh dill and Dijon mustard is comforting and delish. Plus it can be in the oven in about 20 minutes.
Chicken Pot Pie with puff pastry is quick and easy to make.
Loaded with Spring flavors like dill and tarragon, this version eliminates milk and uses chicken broth and wine.
I love this light version but if you are looking for something more traditional check out this older recipe with biscuits I published many years ago.
Table of contents
FYI's when Making Chicken Pot Pie
Absolutely. I love real pie crust but this reduces calories, looks pretty and tastes great! I've also used biscuits, too!
I love substituting the traditional veggies of carrots, celery and potatoes for whatever is in season. This recipe used some of what was in my freezer like artichoke hearts, pearl onions from Thanksgiving and frozen peas. Fresh herbs add a lot of flavor so I used a lot of dill because it seems so springy here in Denver, but sage and thyme are also good. I also add parsley and in this case some dried tarragon.
1. Use cooked veggies, not raw. I used frozen veggies and first ran them under water to remove some of the ice crystals. Be sure to dry them well. Leftover cooked veggies work great. Think asparagus, mushrooms and diced potatoes.
2. Don't overfill the pie and always place it on a rimmed baking sheet-just in case.
3. Make sure your chicken pot pie is not runny or too thick. The sauce carries a lot of flavor. If your filling simmered too long add more liquid before baking in oven.
Why I Love Homemade Chicken Pot Pie
Chicken pot pie is comfort food to me.
Though this isn't the frozen pies of my youth which I adored; I know when I make it what is going into it. I can't always say that about the frozen versions.
This chicken pot pie recipe can be made with leftover chicken or rotisserie chicken.
It is also made in one skillet so be sure it is one that goes from stovetop to oven.
Kind of a template for any chicken pot pie recipe, this version can be customized for your tastes.
Ingredients and Tips for Chicken Pot Pie Recipe
- This pot pie is topped with puff pastry. I like using Jus-Roll puff pastry which I find in the refrigerated case at my grocer. It has enough to make two pies so I just sliced it into a square and am saving the rest for another day! Best part? I don't have to remember to thaw it!
- Sherry or vermouth works if you don't have wine. Or just add extra broth.
- I love that you mix the flour into the chicken broth before adding to the skillet. I think it makes things easier.
- Want a creamier pot pie? Instead of the chicken broth use a portion of milk or cream-just make sure to keep this at 2.5 cups.
- Want a more mustard flavor? Yellow mustard tastes good too, as does most any mustard. Don't like mustard? Leave it out.
- Fresh herbs are not limited to dill and parsley. Add thyme, sage or fresh chives. You could add fresh tarragon but I like the dried for a little extra punch.
- Veggies are great. I knew I had frozen ones in the freezer that needed a home so I lightly thawed peas, artichoke hearts and pearl onions. Like mixed veggies such as carrots, peas and green beans? Those are in the frozen section also. Have cooked asparagus leftover? Stir in. Just make sure they aren't overcooked or they will become extra mushy. Thawed and dried spinach is a thought, as are al dente boiled potatoes.
Serving and Storing Homemade Pot Pie
This chicken pot pie recipe with puff pastry doesn't really need many accompaniments.
It is so rich and luscious that a simple salad would be a good choice.
Of course you could serve some other veggies on the side, such as roasted asparagus or green beans.
A loaf of French bread is always appealing and don't forget the butter!
Or make your own simple no-knead artisan bread.
Slice up some fresh fruit if your family doesn't enjoy salad!
If by chance you have leftovers they will keep a good 3 days, but do not leave this in the cast iron skillet. Also, a microwave is not what you want to use to reheat this because the puff pastry will not be crispy!
Place in a pan in a preheated 350 degree oven and heat until the crust is crispy again and the filling is warm.
If you are prepping meals for the week, make the filling over the weekend and place it in a tightly covered container. When ready to bake, rewarm in the skillet and top with the puff pastry. Bake per directions.
Here in Denver we've had the driest winter on record-also the warmest.
Our seasons can't decide if it's winter or spring. Frankly, I'd prefer a good dose of winter just so I can get my comfort food in!
In any case, this puff pastry chicken pot pie recipe will satisfy all eaters and all seasons!
I'd love to hear if you make this recipe!
Please share a review or rate the recipe,
and be sure to tag me on social!
Recipe
Chicken Pot Pie With Puff Pastry
- Prep Time: 20 Minutes
- Cook Time: 20-30 Minutes
- Total Time: 0 hours
- Yield: 4 - 6 Servings 1x
- Category: Main Course
- Cuisine: American
Description
This herby chicken pot pie with a puff pastry top is easy to make with rotisserie chicken. Made with fresh herbs and chicken broth instead of milk, this healthy-ish pot pie always has everyone asking for seconds.
Ingredients
½ package frozen puff pastry sheets, thawed or use Jus-Rol
¼ c unsalted butter
¼ c sliced shallots or finely chopped sweet onions
4 garlic cloves, minced
½ c dry white wine
½ c all-purpose flour
2 ½ c chicken broth (I use Better than Bouillion)
2 T Dijon mustard
4 c shredded rotisserie chicken (about 1 pound of cooked chicken)
3 T fresh lemon juice
¼ c fresh minced dill
2 T chopped fresh flat-leaf parsley
1 t dried tarragon
2 c assorted veggies (I used peas, sliced artichoke hearts and pearl onions that I ran under cold water to remove the ice crystals. Dry well.)
½ t kosher salt or to taste
¼ t fresh ground black pepper
1 whisked egg with 1 T of water
Instructions
Preheat oven to 400°F with rack in lower third position. If using Jus-Rol, preheat to 425 and place rack in middle position. On a lightly floured surface, roll puff pastry into a 10-inch square. Cut 2 to 3 (2-inch) slits horizontally across the center of pastry, spacing each 1-inch apart. Place on a large plate or small baking sheet, chill in fridge while you make the filling.
Melt butter in a deep 10-inch ovenproof skillet over medium. (I used a cast iron skillet.) Add shallots and garlic; cook, stirring often, until softened, about 2 minutes. Stir in wine and bring to a boil over medium; cook until reduced by half, about 2 minutes, stirring occasionally. Whisk together flour, Dijon mustard and chicken broth in a measuring cup; stir into skillet and cook, whisking constantly, until mixture thickens, 1 to 2 minutes. Stir in chicken, lemon juice, dill, parsley, tarragon, veggies and 1 teaspoon salt, and ¼ teaspoon pepper. Remove from heat.
Whisk together egg and water in a small bowl. Place pastry square over hot chicken mixture, letting ends extend over sides of skillet. Brush pastry evenly with egg wash. Sprinkle with remaining ⅛ teaspoon each salt and pepper. Brush the undersides of the puff pastry corners with the egg wash; press to the skillet. Place skillet on a rimmed baking sheet.
Bake until top is browned and filling is bubbly, about 20 minutes. Mine took a bit longer. Remove from oven and let stand 10 minutes. Sprinkle with fresh parsley and serve.
Notes
Thanks Food and Wine for the inspiration.
Please see post for veggie ideas!
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