Light and Flaky Chicken Pot Pie (Puff Pastry Crust)
Try this rustic yet elegant twist on classic chicken pot pie with puff pastry. No milk or cream, just a flavorful turkey-style gravy with chicken, pancetta, herbs, and veggies.
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*Easily adjust serving size to your liking by clicking the number under servings or with the boxes below in the ingredients section.
Equipment
- Cast Iron Skillet 10¼ inch
- Rolling Pin
Ingredients
- 2½ cups Chicken Breasts cooked, diced ½ inch cubes
- ¾ cup bacon or pancetta, diced, about 4 strips
- 1 ½ cup Onion diced, about ¾ large onion
- 1 cup Carrots diced
- ¾ cup Celery diced
- 2 cups Mushrooms sliced, or other favorite vegetable
- 2-3 cloves Fresh Garlic minced
- 1 ½ tablespoon Fresh Sage minced or ¼ teaspoon dried
- 1 ½ tbsp Fresh Thyme minced or ½ teaspoon of dried, plus more for topping
- ¼ teaspoon Crushed Red Pepper Flakes optional
- 7 tablespoon butter
- 7 tablespoon All-purpose flour
- ½ cup Dry White Wine sub with ½ cup chicken stock + 1 tablespoon white wine vinegar or lemon juice
- 4½ cups Chicken Broth or 2½ cups stock and 2 cups whole milk if you prefer a creamy pot pie.
- ¼ teaspoon Black Pepper
- Salt to taste
- 1 sheet Puff Pastry thawed, but cold
- 1 Large Eggs
- ¼ cup Parmesan Cheese grated or shredded
Instructions
- Saute the pancetta/bacon. In a 10¼-inch cast iron skillet or other large oven-proof skillet, add the chopped bacon or pancetta and cook until crisp over medium heat, about 5 mins. Once crispy, remove the bits set aside. If more than 2 tablespoon of fat remains, remove the fat and leave 2 tablespoon in the pan. Cook chicken. (Skip to the next step if using cooked chicken) If using raw chicken, dice into cubes, add to the pan, and saute until cooked through about 5-7 mins. Remove from the pan and set aside.
- Saute the veggies. Reduce heat to medium-low, and add 1 tablespoon of butter (skip if using cooked chicken; just cook in bacon drippings) and onions. Cook until soft, about 3-5 minutes. Add the carrots and celery and cook another 3-5 minutes. increase the heat to medium, add the mushrooms or other veggies, and saute for 2-3 more minutes.
- Make the roux and gravy. Add the garlic, thyme, sage, black pepper, crushed red pepper (if using), remaining butter, and flour and mix into the veggies. Continue to stir and cook the roux for 1-2 minutes. Add the wine and stir to combine. Simmer for 30 seconds. Stir in the chicken stock and bring to a boil. Once boiling, reduce to low and let the sauce thicken for 2-3 minutes.
- Preheat oven to 400F + combine, and adjust seasonings and thickness. Taste the sauce and see if it needs more salt, pepper, or herbs. If it's looking a little thick, add a touch of chicken stock. See note 1 if it's still looking a little thin. The sauce should be on the thicker side. Once you have the right thickness, stir in the chicken and pancetta/bacon and remove from heat.
- Cut and arrange the puff pastry. With a rolling pin, gently roll out the puff pastry until it’s smooth. Then, using a sharp knife, cut it into 12 even rectangles. Starting with the edge of the skillet, layer the puff pastry pieces over the chicken mixture, allowing ½ inch of the pastry to hang over the edge of the skillet. (This helps to prevent the pastry from falling into the sauce.) Place the remaining puff pastry pieces over the center, covering the filling completely. Don’t worry if there are a few small cracks—that just adds to the charm!
- Prep the crust. In a small bowl, whisk together the egg and 1 tablespoon water. Using a pastry brush, brush the egg wash on top of the puff pastry (make sure to get the edges, too!) To finish, sprinkle the puff pastry with thyme and Parmesan cheese.
- Bake. Bake for 25 -28 minutes (cover the edges with aluminum foil after 15 minutes to prevent burning) or until the sauce is bubbling and the puff pastry is golden brown.
Notes
Note 1 - To thicken the gravy, mix equal parts soft butter and flour until they’re well combined into a smooth paste. Stir a teaspoon of this mixture into your gravy, giving it 3-5 minutes to thicken up. If the gravy isn’t quite as thick as you’d like, just add a little more until it reaches the perfect consistency.
For Individual Pot Pies:
- Preheat the Oven: Set your oven to 400°F (200°C) so it’s ready when the pot pies are assembled.
- Prepare the Filling: Make your pot pie filling as you normally would. Sauté the pancetta or bacon until crispy, cook the chicken (if using raw), and prepare the sauce with broth, white wine, and any veggies you love.
- Fill the Bowls: Divide the prepared filling evenly among individual oven-safe bowls or ramekins, leaving about half an inch at the top to prevent overflow.
- Prepare the Puff Pastry: Roll out your puff pastry to smooth it out, and cut it into pieces slightly larger than the tops of your bowls. Place one piece of puff pastry over each bowl, pressing it gently around the edges. This will give a nice overhang and help the crust bake up flaky.
- Add Finishing Touches: Lightly brush the puff pastry tops with an egg wash (one beaten egg with a splash of water) for a golden, glossy finish. Sprinkle with fresh thyme and a little grated Parmesan for extra flavor if desired.
- Bake: Place the mini pot pies on a baking sheet to catch any drips, then bake for 20-25 minutes, or until the pastry is golden brown and puffed up.
- Serve and Enjoy: Let the mini pot pies cool for a few minutes before serving—they’ll be hot and bubbly inside!
Nutrition
Serving: 0.25gCalories: 855kcalCarbohydrates: 51gProtein: 37gFat: 54gSaturated Fat: 21gPolyunsaturated Fat: 6gMonounsaturated Fat: 22gTrans Fat: 1gCholesterol: 165mgSodium: 1982mgPotassium: 960mgFiber: 5gSugar: 7gVitamin A: 6265IUVitamin C: 13mgCalcium: 176mgIron: 4mg
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