Chicken Pot Pie With Puff Pastry Crust

Chicken pot pie
Iain Bagwell/Photodisc/Getty Images
  • 2 hrs 25 mins
  • Prep: 25 mins,
  • Cook: 2 hrs
  • Yield: Serves 6

A puff pastry crust means no fussing with homemade pastry, making this chicken pot pie relatively easy to put together.

The savory, creamy chicken filling includes sliced mushrooms and peas, but feel free to change the vegetables with your family's favorites. Use cooked carrots and potatoes or a mixed vegetable combination, and feel free to omit the mushrooms. 

Serve this delicious chicken pot pie with a tossed salad for a satisfying family dinner.

What You'll Need

  • 4 pounds chicken parts (such as a whole, cut-up chicken)
  • 4 cups water
  • 1 clove  garlic (chopped)
  • 1 large onion (cut into chunks)
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon dried leaf marjoram (or thyme)
  • 4 tablespoons butter
  • 4 green onions (thinly sliced)
  • 8 ounces sliced mushrooms
  • 5 tablespoons​ all-purpose flour
  • 1 cup​ heavy cream
  • 2 tablespoons​ dry sherry
  • 1 cup frozen green peas (cooked, drained)
  • salt and pepper, to taste
  • 1 sheet puff pastry

How to Make It

  1. Grease a 2-quart baking dish.
  2. Put chicken in a large Dutch oven or kettle. Add water, chopped garlic, chunks of onion, 1 teaspoon salt, 1/4 teaspoon black pepper, and the marjoram or thyme. Bring to a boil. Reduce heat to low, cover, and simmer for about 1 1/2 hours, or until the meat is falling off the bone.
  3. Remove chicken to a large platter to cool.
  4. Place a mesh sieve over a bowl and strain the broth. Discard solids and put the broth back in the pot. If desired, skim off any visible fat. Bring the chicken broth to a boil and continue boiling for 5 to 7 minutes, or until reduced to about 2 cups. Set aside.
  1. Separate chicken meat from the bones. Discard the bones and skin and chop the meat; set aside. You should have 3 to 4 cups of chicken.
  2. On a floured sheet of parchment paper, roll out the puff pastry sheet to an inch or two larger than the baking dish. Slide the pastry onto a baking sheet and place it in the freezer until you're ready to use it.
  3. In a large saucepan, heat butter over medium heat. Add mushrooms and cook, stirring, until mushrooms are golden brown and tender. Add the green onions and continue cooking for 1 minute. Stir in flour until well blended. Stir in the reduced chicken broth, cream, and sherry. Continue cooking, stirring, until thickened. Add the cooked peas and chicken. Taste and add salt and pepper. Spoon into the prepared baking dish and set aside to cool slightly.
  4. Preheat the oven to 400 F.
  5. Fit the pastry over the baking dish and crimp edges (if it's too stiff, give it a few minutes at room temperature). Cut a small hole in the center. Alternatively, cut the pastry into strips and weave a lattice crust.
  6. Place the pie in the oven. Place a baking sheet under the baking dish or on the rack below the baking dish to catch drips.
  7. Bake the chicken pie for 25 to 30 minutes, or until golden brown.