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.
1(13-ounce)puff pastrythawed but chilled (see notes)
1largeegg
1teaspoonwater
flaky sea saltoptional
Instructions
Preheat the oven to 400 degrees F. Set aside a 9x13-inch baking dish.
Heat a large skillet over medium-high heat. Add 1 tablespoon of butter and the olive oil to the hot skillet.
Add the diced chicken to the pan and sauté, stirring often, for 5 to 7 minutes or until the chicken is cooked through. Transfer the chicken to a plate leaving behind any juices.
Add the other 3 tablespoons of butter to the hot pan. Once melted, add the carrots, celery, and onion. Sauté for 8 to 10 minutes or until the vegetables have started to soften.
Add the garlic and thyme and sauté for 30 seconds.
Sprinkle the flour over the vegetables and cook, stirring often, for 1 minute.
Pour in the chicken broth stirring as you pour. Continue mixing until the flour fully incorporates into the broth. Add the heavy cream, salt, and pepper.
Add the peas and chicken, along with any juices, to the pan and stir until well combined.
Transfer the filling to the 9x13-inch baking dish.
Unroll the puff pastry from the parchment paper it came wrapped in and place it on a lightly floured surface. Fold the puff pastry in half to create a square. Then, using a rolling pin, roll the puff pastry out into a 9x13-inch rectangle.
Place the puff pastry on top of the filling. Whisk together the egg and water and then brush the top of the puff pastry with the mixture.
With a sharp knife, cut a few slits in the top of the puff pastry so that steam can escape as it bakes. Sprinkle the top with flaky sea salt (optional but highly recommended).
Bake for 30 to 35 minutes or until the puff pastry has fully puffed up and become golden brown. Allow the chicken pot pie to rest for about 15 minutes before serving.
Notes
Note on puff pastry:Puff pastry is typically either sold in a single pack with a 13-ounce rectangular sheet or a double pack with 2 square sheets totaling about 17 ounces. You can use either for this recipe.For the single sheet, fold it in half to create a square and then gently roll it into a 9x13-inch rectangle. If you have the pack with 2 sheets, place one on top of the other and roll them into a 9x13-inch rectangle.StorageStore the chicken pot pie in an airtight container in the fridge for up to 4 days.ReheatingChicken pot pie is best reheated in the oven.Preheat the oven to 325 degrees F. Place the chicken pot pie with the puff pastry on top in an oven-safe baking dish. Heat for 8 to 10 minutes or until warmed through.