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chicken pot pie serving on a plate

Chicken Pot Pie With Puff Pastry Patchwork Crust

Diana Rattray
Puff pastry makes an easy and unique patchwork topping for this comforting chicken pot pie. Every bite delivers a forkful of flavor!
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Servings 6 servings
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Prep Time 20 minutes
Cook Time 1 hour

Ingredients
  

For the Chicken

  • 1 pound chicken breasts, boneless, or use leftover chicken or a rotisserie chicken
  • 2 ½ cups chicken broth, preferably low-sodium
  • 1 bay leaf
  • 3 cloves garlic, halved
  • A few sprigs of fresh herbs (optional), such as thyme, rosemary, and sage

For the Chicken Pot Pie

  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
  • 1 cup diced onion
  • 1 cup diced celery
  • 12 to 16 ounces potatoes, cut into 1/2-inch dice
  • 1 ½ cups frozen peas and carrots
  • ⅔ cup heavy cream
  • 2 tbsp cornstarch
  • Kosher salt and freshly ground black pepper, to taste
  • 1 sheet puff pastry, (about 7 to 8 ounces)
  • 1 large egg
  • 1 tbsp water
  • Fresh chopped parsley

Recommended Equipment

Instructions

For the Poached Chicken

  • Place the chicken in a medium saucepan and cover with 2 1/2 cups of chicken broth. Add a bay leaf, garlic, and a few sprigs of fresh herbs, if desired. Bring to a boil; cover and reduce the heat to low. Simmer for 15 minutes until the chicken breasts reach at least 165°F. Strain the broth and set it aside. Shred or chop the chicken breasts and set aside.
    1 pound chicken breasts | 2 1/2 cups chicken broth | 1 bay leaf | 3 cloves garlic | A few sprigs of fresh herbs (optional)
    Poaching chicken breasts with broth and herbs.

For the Chicken Pot Pie

  • Heat the olive oil and butter in a large skillet over medium heat. When the butter begins to sizzle, add the onion and celery; cook for 4 to 6 minutes, until softened.
    1 tbsp olive oil | 1 tbsp unsalted butter | 1 cup diced onion | 1 cup diced celery
  • Add the potatoes and 1 3/4 cups of the reserved chicken broth to the skillet and bring to a boil. Reduce the heat to low and simmer for about 15 minutes, or until the potatoes are tender.
    12 to 16 ounces potatoes
  • Add the chicken, peas, and carrots to the skillet and simmer for 2 minutes.
    1 1/2 cups frozen peas and carrots
  • Combine the heavy cream and cornstarch in a cup or small bowl and whisk to make a smooth slurry. Add to the skillet and cook, stirring, until thickened, adding more of the reserved broth as needed.
    2/3 cup heavy cream | 2 tbsp cornstarch
    chicken pot pie filling in the skillet
  • Taste and season with kosher salt and freshly ground black pepper, as needed.
    Kosher salt and freshly ground black pepper
  • Transfer the filling to a 1 1/2- to 2-quart baking dish, oven-safe skillet, or large pie plate and let it cool slightly.
    chicken pot pie filling in the baking dish.
    • Let the filling cool slightly before topping with the pastry so the puff pastry stays cold and bakes up crisp and flaky.
  • Position a rack in the lower third of the oven and heat the oven to 400°F.
  • Roll out the puff pastry into a 12-inch square and cut into 2 1/2 to 3-inch squares (about 16 squares). Arrange the squares on the filling, overlapping, leaving a few small bare spots for venting.
    1 sheet puff pastry
    chicken pot pie covered with squares of puff pastry, ready to bake.
  • Whisk the egg in a small bowl with 1 tablespoon of water. Brush lightly over the patches.
    1 large egg | 1 tbsp water
  • Bake the pie for 25 to 30 minutes or until the topping is golden brown and the filling is bubbling. If the topping is getting too dark, tent it with a sheet of foil.
    Chicken pot pie with golden brown patch topping.
  • Serve with a garnish of fresh chopped parsley if desired.
    Fresh chopped parsley
    A serving of chicken pot pie with puff pastry topping.
Keyword chicken pot pie, puff pastry
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