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Tender chicken and veggies in a thick, creamy filling, covered by a golden flaky crust, this chicken pot pie is as comforting as it is delicious! I found this recipe from Taste of Home, and wanted to give it a try, as we love a double-crusted chicken pot pie, but especially enjoy it with a puff pastry top.
For this recipe, I used the Stone Square Baker With Tray:
Marinate Meats, Roast Veggies, and Serve ‘em Straight From the Oven!
The Stone Square Baker With Tray does double the work without doubling the dishes! You can take both the baker and serving tray straight from the microwave, oven, or freezer to your table. And when you’re not using it as a lid, the Stone Serving Tray can be used to bake cookies, roast veggies, serve food, or store leftovers in the fridge!
About White Satin Partially Glazed Stoneware
The elegant, white satin partially glazed exteriors combined with unglazed interiors make these stones ideal for going from the oven to the table. Made of all-natural clay, each stone develops a natural, nonstick finish over time—the more you cook, the better they get!
Made in USA
Guarantee
- 3-year guarantee
Product Details
This set includes the following items (see individual product pages for more information).
Stone Square Baker
- Use this 9½” x 8½” (24-cm x 22-cm) baker with handles to marinate, oven-roast meats, broil fish, and more!
Stone Square Serving Tray
This 10” x 8½” (25 cm x 22 cm) tray is the perfect size for baking bread, roasting veggies, and serving hot or cold appetizers.
Click the link to get your Stone Square Baker With Tray today. You’ll be glad you did.
Let’s jump right in!
Ingredients
- 1 package (17.3 ounces) frozen puff pastry, thawed
- 2 ½ pounds boneless skinless chicken breasts, cut into 1-inch pieces
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 6 tablespoons butter
- 1 large onion, chopped
- 1 shallot, diced
- 2 garlic cloves, diced
- ½ teaspoon dried thyme
- ½ teaspoon rubbed sage
- 3/4 cup all-purpose flour
- 2 cups chicken broth
- 1 ½ cup plus 1 tablespoon light cream, divided
- 10-ounces frozen mixed vegetables
- 1 tablespoon lemon juice
- 1 large egg yolk
Instructions
Dice chicken, onion, shallot, and garlic; set aside.
Place puff pastry sheets onto a large cutting board. Cut each sheet into five 2-inch strips. Weave strips to make a lattice design. Freeze for 15 minutes or until ready to place over pot pie.
Preheat oven to 400°F/200⁰C
Season chicken with salt and pepper. In a large skillet, heat butter over medium-high heat; sauté chicken until browned, 5-7 minutes. Remove from pan.
In same skillet, sauté onion until tender, 5-7 minutes. Stir in garlic and herbs; cook for one minute. Stir in flour until blended; cook and stir 1 minute. Pour in in broth and 1 ½ cups of the light cream. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes.
Stir in vegetables, lemon juice, add back the chicken and season, if necessary, with additional salt and pepper; return to a boil. Transfer to Stone Square Baker. Top with lattice, trimming to fit.
Whisk together egg yolk and remaining light cream, then brush over puff pastry.
Bake, uncovered, until filling is bubbling, and pastry is golden brown, 45-55 minutes. Cover loosely with foil if pastry starts getting too dark. Let stand 15 minutes before serving.
That’s it! I hope that you’ll give this a try, and please leave a comment to let me know what you think about this recipe. I would love to hear from you. Let’s make great food together!
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***I am a Pampered Chef Consultant – please contact me when you would like to schedule your virtual or in-person party, fundraiser or wedding shower, or to place an order. If you have any questions about the products you already have, or want some information on starting your own PC business, I can help you with that as well!!***
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Puff Pastry Chicken Pot Pie (Video)
Equipment
Ingredients
- 2 sheets puff pastry from17.3 -ounce package
- 2 ½ lb boneless skinless chicken breasts diced
- 1 tsp kosher salt
- 1 tsp black pepper
- 6 tbsp butter
- 1 large onion diced
- 1 shallot coarsely chopped
- 2 cloves garlic diced
- ½ tsp dried thyme or 1 tsp fresh
- ½ tsp rubbed sage
- ¾ cup all-purpose flour
- 2 cups chicken broth
- 1 ½ cups light cream or half and half
- 1 tbsp light cream
- 10 oz frozen mixed vegetables
- 1 tbsp lemon juice freshly squeezed
- 1 large egg
Instructions
- Dice chicken, onion, shallot, and garlic; set aside.2 ½ lb boneless skinless chicken breasts, 1 large onion, 1 shallot, 2 cloves garlic
- Place puff pastry sheets onto a large cutting board. Cut each sheet into five 2-inch strips. Weave strips to make a lattice design. Freeze for 15 minutes or until ready to place over potpie.2 sheets puff pastry
- Preheat oven to 400°F/200⁰C
- Season chicken with salt and pepper. In a large skillet, heat butter over medium-high heat; sauté chicken until browned, 5-7 minutes. Remove from pan.1 tsp kosher salt, 1 tsp black pepper, 2 ½ lb boneless skinless chicken breasts
- In same skillet, sauté onion and shallot until tender, 5-7 minutes. Stir in garlic and herbs; cook for one minute.6 tbsp butter, 1 large onion, 1 shallot, 2 cloves garlic, 1/2 tsp dried thyme, 1/2 tsp rubbed sage
- Stir in flour until blended; cook and stir 1 minute. Pour in in broth and 1 ½ cups of the light cream. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes.3/4 cup all-purpose flour, 2 cups chicken broth, 1 ½ cups light cream
- Stir in vegetables, lemon juice, add back the chicken and season, if necessary, with additional salt and pepper; return to a boil. Transfer to Stone Square Baker. Top with lattice, trimming to fit.10 oz frozen mixed vegetables, 1 tbsp lemon juice, 2 ½ lb boneless skinless chicken breasts
- Whisk together egg yolk and remaining light cream, then brush over puff pastry.1 tbsp light cream, 1 large egg
- Bake, uncovered, until filling is bubbling, and pastry is golden brown, 45-55 minutes. Cover loosely with foil if pastry starts getting too dark. Let stand15 minutes before serving.
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