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Kid-Approved One-Pot Chicken Pot Pie with Puff Pastry

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This one-pot chicken pot pie with puff pastry is creamy, savory, and topped with a golden, flaky crust. It comes together in a single Dutch oven for easy cleanup and is a guaranteed crowd-pleaser, even for picky eaters.

Ingredients

Scale
  • 1.5 lbs (680g) chicken breasts or thighs, cut into bite-sized pieces
  • 4 tablespoons (56g) unsalted butter
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 1 cup (150g) frozen peas
  • 1/3 cup (42g) all-purpose flour
  • 2 cups (480ml) low-sodium chicken broth
  • 1 cup (240ml) whole milk
  • 4 sprigs fresh thyme or 1 teaspoon dried thyme
  • 1 sheet frozen puff pastry, thawed
  • 1 large egg, beaten with 1 tablespoon water
  • Salt and black pepper to taste
  • Optional: 1/4 cup heavy cream or half-and-half

Instructions

  1. Preheat your oven to 400°F (200°C). Take the puff pastry out of the fridge to thaw while you prep.
  2. Season the chicken pieces with a generous pinch of salt and black pepper. Heat 1 tablespoon of the butter in a Dutch oven over medium-high heat. Add the chicken in a single layer and cook for 4-5 minutes until golden brown but not cooked through. Transfer to a plate and set aside.
  3. Add the remaining 3 tablespoons of butter to the pot. Melt it, then add the diced onion, carrots, and celery. Cook for 6-8 minutes until the vegetables have softened and the onion is translucent, scraping up any browned bits from the bottom.
  4. Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to create a roux. It should look like a thick paste coating the vegetables.
  5. Slowly pour in the chicken broth while whisking vigorously. Then pour in the milk and keep stirring until the sauce is smooth and bubbly. Add the thyme sprigs (or dried thyme) and a pinch of salt and pepper. Let it simmer gently for 3-4 minutes until thickened to a gravy consistency.
  6. Return the chicken to the pot along with any juices. Stir in the frozen peas. Taste and adjust seasoning. Remove the thyme sprigs if using fresh.
  7. Turn off the heat. Carefully lay the puff pastry over the top of the pot, covering the filling completely and draping slightly over the edges. Cut a few small slits in the pastry with a sharp knife to let steam escape.
  8. Brush the pastry with the beaten egg wash, making sure to get the edges. Optionally, sprinkle with flaky sea salt.
  9. Place the pot in the preheated oven and bake for 20-25 minutes until the pastry is puffed up and deep golden brown, and the filling is bubbling around the edges. Let it rest for 5 minutes before serving.

Notes

For a gluten-free version, use a gluten-free all-purpose flour blend and certified gluten-free puff pastry. For a dairy-free option, substitute butter with plant-based butter and use unsweetened oat milk or cashew milk. The puff pastry will soften as leftovers sit, but the flavors are even better the next day. To reheat, use a 350°F (175°C) oven for about 15 minutes.

Nutrition

Keywords: chicken pot pie, one-pot, puff pastry, comfort food, easy dinner, weeknight meal, family-friendly

Find it online: https://dinadishes.com/kid-approved-one-pot-chicken-pot-pie-with-puff-pastry/