Chicken Pot Pie Puff Pastry

Golden, flaky, and filled with hearty goodness. This Chicken Pot Pie with Puff Pastry is comfort food at its finest—creamy chicken and vegetables wrapped in buttery, puffed perfection!

Ingredients

• Roux & Sauce:
  • 4 tbsp unsalted butter, room temp
  • 4 tbsp all-purpose flour
  • 2 cups chicken broth
  • 2 tbsp heavy cream
  • Salt, pepper, and cayenne pepper to taste
• Filling:
  • 2 lbs skinless, boneless chicken (cooked & cubed)
  • 1/2 lb potatoes, cut into small cubes
  • 2 cloves garlic, minced
  • 1 medium yellow onion, diced
  • 1/2 cup green beans, chopped
  • 1/2 cup carrots, cut into small cubes
  • 1/2 cup peas (fresh or frozen)
• Assembly:
  • Puff pastry sheets (thawed)
  • 1 egg, beaten (for egg wash)
  • Flour (for dusting)

Instructions

1. Make the roux & sauce: In a pot, melt butter over medium heat. Add flour and whisk constantly to form a roux. Slowly pour in chicken broth while whisking until smooth and thickened (2–3 minutes).
2. Add seasoning & filling: Season with salt, pepper, and cayenne. Stir in heavy cream. In a pan, add 1 tbsp butter. Add onions and garlic, sauté until fragrant. Add cubed chicken, potatoes, garlic, onion, green beans, carrots, and peas. Cook on medium-low for 2–3 minutes.
3. Chill the filling: Transfer filling to a container and refrigerate for 1 hour or until completely cool. Preheat oven to 400°F while it chills.
4. Prepare the puff pastry: On a lightly floured surface, roll out puff pastry and dust with flour to prevent sticking. Cut pastry rounds 1 inch larger than your ramekin.
5. Assemble: Spoon chilled filling into ramekins. Sprinkle with black pepper. Brush ramekin rims with beaten egg and cover with puff pastry, folding edges over. Press lightly to seal. Brush tops and sides with more egg wash.
6. Bake: Place ramekins on a baking sheet and bake at 400°F for 20–30 minutes, until pastry is puffed and golden. Cool for 5 minutes before serving.