Chicken Pot Pie Recipe Puff Pastry

Chicken Pot Pie Recipe Puff Pastry

Homemade chicken pot pie is one of the best comfort food dishes of all time and even better when it's made with puff pastry. You can take a few shortcuts and use frozen vegetables and a shred of a grocery store rotisserie chicken if you're short on time. 

Plus, you can easily double this recipe and freeze one pie for later! If you are searching for the best chicken pot pie recipe in the world, individual chicken pot pie recipe, chicken pot pie crust, chicken pot pie recipe with cream of chicken soup, Campbell's chicken pot pie, chicken pot pie with leg quarters, or even 5 ingredient chicken pot pie, our old fashioned chicken pot pie recipe will not disappoint. We hope that this Chicken Pot Pie Recipe Puff Pastry post inspires you. 

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Chicken Pot Pie Recipe Puff Pastry

Ingredients

• 1 box puff pastry sheets
• 1/3 cup butter or margarine
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 tsp salt
• 1/4 teaspoon pepper
• 1/2 teaspoon dried tarragon
• 1 clove garlic, minced
• 1 3/4 cups chicken broth
• 1/2 cup milk
• 2 1/2 cups shredded cooked chicken
• 1/2 cup corn
• 1/2 cup petite peas
• 1 cup carrots, chopped
• 2 cups potatoes, chopped
• 1 tablespoon butter, cut into small pieces
• 1 egg

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Directions

1. In a large stockpot, bring the water to a boil and cook the potatoes until tender.  Drain and set aside.  Repeat with the carrots.
2. In a large pot, melt butter over medium heat.  Add the onion and allow it to sweat until clear, stirring frequently.  Add in the garlic and cook for one minute more.
3. Add in the flour, salt, and pepper until well-mixed.  Slowly mix in the broth and milk, stirring until it starts to thicken and bubble.
4. Remove from the heat and stir in the chicken, potatoes, vegetables, and dried tarragon.  Taste and adjust seasoning as needed.
5. Preheat the oven to 425 degrees. Prepare pie crusts as directed on the box for two-crust pie using a 9-inch glass pie pan.
6. Prepare a pie plate with your puff pastry sheet leaving enough to cover the top. Spoon the mixture into the prepared pie plate.  Add the small pieces of butter on top of the filling.  You can use pie topper cutters to create a design on top, or even just free-hand with a paring knife.  Carefully add the top crust and pinch the edges to seal.
7. In a small bowl, whisk the egg.  Brush the top of the pie with the egg wash.  Cover with a pie crust shield and bake for about 28 minutes.  Remove the shield, brush with more egg wash, if needed, and bake until the crust is golden brown and the mixture is bubbly.
8. Let stand 5-10 minutes before serving.

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Cast Iron Vidalia Onion Chicken Pot Pie

History of the Chicken Pot Pie

The history of the chicken pot pie is a delicious journey that travels back centuries and across continents! While the specific “chicken pot pie” we know today might have its roots in the United States, the concept of savory pies filled with meat and vegetables is much older.

• Early Beginnings:  The idea of savory pies goes back as far as 500 BC, with the Greeks and Romans making “artocreas” – pies with meat or seafood fillings and a bottom crust. Pies became popular across Europe, especially during the Crusades. Meat pies with various fillings, including chicken, were enjoyed by both nobility and commoners.
• Across the Atlantic: European settlers brought their pie-making traditions to the New World in the 18th century. They adapted their recipes using readily available ingredients, like chicken and vegetables. The first American cookbook, “American Cookery,” featured recipes for “Stew Pie,” “Sea Pie,” and “Chicken Pie,” all variations on the pot pie concept.
• Evolving into the Modern Dish: The iconic chicken pot pie is often associated with Lancaster, Pennsylvania, where the “Dutch Country” cooking style combined European traditions with local ingredients. Pot pies became increasingly popular, evolving into single-serving versions and using more readily available ingredients like flour and shortening. The post-WWII era saw the rise of frozen food, and pot pies became a convenient and affordable meal option. Brands like Morton, Marie Callender's, and Stouffer's popularized frozen chicken pot pies. Today, chicken pot pie enjoys a comeback as chefs create gourmet versions with unique ingredients and crusts.
• Interesting Tidbits: The Elizabethan era featured elaborate pot pies served at banquets, showcasing the chef's skills. Simpler versions were also enjoyed by the working class. Chicken “peepers” – stuffed chicks with gooseberries – were used in English pies during the reign of Elizabeth I. While often considered “American,” the chicken pot pie's history reflects the global exchange of food cultures and adaptation based on local ingredients and preferences.

Chicken Pot Pie Recipe Puff Pastry

I hope this historical overview gives you a deeper appreciation for the delicious comfort food that is the chicken pot pie! Whether you need a chicken pot pie recipe with biscuits or even a chicken pot pie recipe with puff pastry, this chicken pie is such a crowd-pleaser. We hope that you are inspired by this Chicken Pot Pie Recipe Puff Pastry. Happy baking!

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