Easy Creamy Chicken Pot Pie Recipe With Puff Pastry

5 from 2 votes

Easy Creamy Chicken Pot Pie Recipe With Puff Pastry

This creamy chicken pot pie recipe is made with tender chicken, bacon, and a vegetable filling in a rich and creamy sauce. And the best part? It's topped with a ready-made flaky pie pastry crust and it's easy to make!

Prep Time10

Cook Time40

Course: Main Course

Cuisine: American, british

Keyword: chicken, chicken and vegetable, creamy chicken, pie, puff pastry

Servings: People

Calories: 847kcal

Author: Vikkie Lee

Equipment

Ingredients

50 g Butter (⅓ cup)
1 small Leek trimmed and diced
675 g Chicken thighs (about 5) diced into bite sized pieces
2 teaspoon Dried thyme or Tarragon
1 Bay leaf
50 g Plain flour (¼ cup All Purpose flour)
1 Lemon Juice only
2 tablespoon Single cream or half and half
375 ml Chicken stock (1 & ⅔ cup)
1 teaspoon Wholegrain mustard
1 large Carrot diced
1 medium Potato diced
Pinch Salt
Pinch Pepper
1 Onion diced
300 ml Whole milk (1 & ¼ cup)
100 g Lardons (½ cup)
1 small Celery stick diced

Pie Topping

375 g Ready Rolled Puff pastry 13oz
1 Egg beaten for an egg wash

Instructions

Add the smokey bacon lardons to a dry frying pan and fry until crispy.
Now melt butter straight in the pan and add the diced chicken, herbs, and seasoning and fry for 15 minutes until the chicken is cooked through.
Next add the diced vegetables, stir well and cover and cook for 5 minutes.
Add the flour and stir and cook for another minute until you see no traces of flour.
Add the lemon, stock, milk, single cream, mustard, and bay leaf.
Then bring to a rolling simmer and cook while stirring for 10 minutes until thickened and the veggies are tender.
Pour the creamy filling into a pie dish and leave to cool for 30 minutes until room temperature.
Meanwhile, preheat the oven to 180c fan, 200c, gas mark 6, 400F.
Then brush the beaten egg on the pie rim with a pastry brush.
Slice a long 1" wide strip of pastry from the longest sid (see video) and press down on the pie dish's rim.
Then cut 2 more strips form the shortest edge and press down gently all the way around until it is seamless.
Place the remaining ready rolled puff pastry on top and trim the excess off with a knife.
Then make little pinches for texture while also sealing the lid all the way around with your finger and thumb.
Brush the lid everywhere with more egg wash.
Then cut some pie decorations, such as pie leaves, and score leaf detail with a knife and place them on top.
Brush again with egg wash and poke some small slits for vents in the pie top for steam to escape.
Then bake in the oven for 30-40 minutes until golden brown.

Video

Notes

You can swap the vegetables for 650g/1.4lb vegetable mix of your choice
For best results, fry the bacon lardons in olive oil first until crispy to enhance the flavour
Make sure the filling is cooled completely before adding the pastry crust. This will prevent the pastry from getting soggy and ensure an even crispy crust
Cut some vents in the pastry crust with a sharp knife to allow steam to escape and prevent the filling from bubbling over
Brush the pastry crust with egg wash for a golden and glossy finish
If you find your flaky pastry browning too much, cover it with aluminum foil until the cooking time is up

Nutrition