Chicken Pot Pie with Puff Pastry

This Chicken Pot Pie with Puff Pastry is a hearty family favorite recipe. Tender chunks of chicken, sweet peas, carrots, and celery are nestled into a thyme-infused cream sauce topped with crispy buttery golden brown puff pastry.

Ingredients

Cook diced chicken in butter and oil. Remove and set aside.

Sauté onion, celery, and carrots until softened.

Add minced garlic and fresh thyme.

Add flour to the veggies and cook for 1 minute.

Slowly pour in chicken broth mixing as you pour until the flour dissolves into the broth.

Add the heavy cream, salt, and black pepper.

Add the cooked chicken and frozen peas to the pan.

Transfer the mixture to a 9x13-inch baking dish.

Top with puff pastry, brush with an egg wash, cut slits, and sprinkle on flaky salt.

Bake for 30 to 35 minutes or until the puff pastry is golden brown and puffy.

Allow it to rest for 15 minutes before serving warm. Enjoy!

Hello! I'm Alicia, the recipe developer and writer behind This Home Kitchen. I hope you enjoy this recipe! Subscribe to my email for more great recipes!