Puff Pastry Pot Pie


Frozen puff pastry is a God-send in the kitchen. Slideshow:  More Chicken Recipes 

Puff Pastry Pot Pie
Photo: © Scott Hocker
Active Time:
30 mins
Total Time:
1 hrs
4 to 6


  • 2 tablespoons extra-virgin olive oil

  • 1 large onion, chopped

  • 3 garlic cloves, finely chopped

  • 3 large carrots, cut into chunks

  • 1 baking potato, peeled and cut into chunks

  • Kosher salt

  • Freshly ground black pepper

  • 1/4 cup all-purpose flour

  • 3 cups chicken stock or low-sodium broth

  • 2 cups shredded rotisserie chicken

  • 1 sheet frozen puff pastry, thawed

  • 1 large egg, lightly beaten 


  1. Preheat the oven to 425°F. In a large cast-iron or heavy skillet, heat the oil over medium high heat until hot, then stir in the onion, garlic, carrots, potato, 3/4 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring occasionally, until golden, 8 to 10 minutes. Stir in the flour and cook, until incorporated, about 2 minutes. Pour in the stock and bring to a boil, then stir in the chicken. Season the filling with salt and pepper to taste.

  2. Place the filling in a 2 1/2-to 3-quart soufflé dish. Trim the puff pastry into an 8-inch square and place it over the soufflé dish. Brush the puff pastry with some of the egg mixture, then cut a steam vent in the pastry. Bake until the filling is bubbling and the pastry is golden, about 30 minutes.

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