Comfort food at it’s finest – this Creamy Chicken Pot Pie is topped with Puff Pastry to give this classic a yummy twist!
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This Creamy Chicken Pot Pie with Puff Pastry recipe is a smash up of a couple different recipes mixed with a dash of my own personal preferences, but I’m biased and just know you will love it too! It’s actually taken me quite a while to get this up on the blog. On my first attempt, I was taking too long to get it perfect. Because I’m not the type of food blogger who can throw away food, I always coordinate my blogs posts with our family meals. It doesn’t always work in my favor. People were getting hungry and lacking the patience I needed from them to get pretty pictures for all of you! Alas, it was eaten before any photos were taken.
This is attempt #2. It was almost a complete repeat of my first attempt, but this time around I was also a bit under the weather. While my photos are still not as perfect as I’d like for them to be (I’ll most likely try to get new ones yet again next time), the recipe is spot-on!
With this pot pie, you will have a rich, flavorful, thick creamy sauce loaded with chunks of chicken, potatoes, and vegetables! The sauce itself is flavored with shallots, white wine, and tarragon. Anytime I make something with peas and a cream sauce I always feel the need to add tarragon. I can’t remember ever using tarragon any other way, but I really do like it a lot so, if you have some suggestions for using it I’d love to hear them!
I usually put all of the pot pie filling into a large baking dish and top with a single sheet of puff pastry. I love love love puff pastry! In these photos, I decided to use my individual baking dishes. I know we can’t be the only family who fights over the crust! This was a great solution to that problem and everyone got more than enough! It did take two sheets of puff pastry to top the individual dishes, though. I used one empty baking dish to make imprints on the pastry dough to the cut out perfectly sized ovals to fit on top of each pot pie. As I was making them I realized they look like footballs! So now these are also being added to my football party food list!
I hope you give this Creamy Chicken Pot Pie with Puff Pastry recipe a try soon! Maybe even at your next football party! Be sure to let me know how they turn out!
- 2 lbs boneless, skinless chicken breasts cooked and cut into bite-sized chunks
- 1 Tablespoon butter
- 1 large shallot minced
- 2 cloves garlic minced
- 2 Tablespoons flour
- 1 teaspoon salt
- 1 teaspoon dried tarragon
- 2 Cups milk
- 1 Cup heavy cream
- 1/3 Cup white cooking wine
- 2 large potatoes cut into cubes and boiled until just tender
- 2 large carrots cut into bit sized pieces and steamed until just tender
- 1 Cup frozen peas
- 1-2 sheets puff pastry
Preheat oven to 425 degrees F. Set puff pastry out to thaw.
In a large skillet over medium-high heat, melt the butter, then add the shallot and garlic. Cook 1-2 minutes, then add the chicken and cook for another 1-2 minutes. Stir in the flour, salt, and tarragon. Mix in the milk and creamer and bring to a boil. Reduce heat and simmer until the sauce thickens.
Once the sauce is thick, mix in the wine, potatoes, carrots, and peas. Transfer to one large baking dish and top with one sheet of the thawed puff pastry, or use 6 individual baking dishes as I did in the photos above. You will have to use one of your baking dishes to make imprints on the puff pastry so you can cut it to fit on top of each dish. Make a few slits in the puff pastry for steam to escape while cooking.
Place baking dish(es) on a baking sheet and bake for 30 minutes for a large baking dish, or 20 minutes for the smaller dishes.