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This recipe for chicken pot pie (or potpie) is easy to pull together because it uses prepared puff pastry and only a top crust. Tender chicken, flavorful vegetables, and a creamy sauce that is kissed with a touch of rosemary — it just doesn't get much better than this.
Chicken Pot Pie with Puff Pastry Crust
Preparation time: 25 minutes
Baking time: 45 minutes to1 hour
Yield: 4 to 6 servings
1/2 cup (1 stick) butter
1/2 cup flour
1-1/2 cups buttermilk
2 cups chicken broth
1 tablespoon olive oil
1 medium onion, diced
1 clove garlic, crushed
3 carrots, peeled and sliced on the diagonal
2 ribs celery, diced
1 small potato, peeled and chopped
2 cups cooked chicken, shredded
1/2 cup frozen peas
1/2 cup frozen corn
1 teaspoon chopped fresh or dried rosemary
1 teaspoon black pepper
1 teaspoon salt
1/2 package (17-1/4 ounces) frozen puff pastry (1 sheet), thawed
1. Preheat the oven to 375 degrees F.
2. In a large saucepan, melt the butter over medium heat. Stir in the flour with a whisk and continue whisking for 1 minute; it's okay if the flour browns a little. Turn off the heat.
3. Slowly pour in the buttermilk, followed by the chicken broth, whisking constantly, until smooth. Cook over medium-low heat, whisking occasionally, until the mixture begins to thicken, about 5 minutes.
4. While the sauce is thickening, heat the oil in a large skillet over medium heat. Add the onion, garlic, carrots, celery, and potato. Cook, stirring often, until the onions are just tender, about 5 minutes (the carrots and potato will still be firm).
5. In a 3- or 4-quart casserole dish, combine the chicken, peas, corn, rosemary, pepper, and salt, with the vegetables from the skillet. Stir to combine. Pour the thickened sauce over the chicken mixture and stir to combine.
6. Unwrap the puff pastry, roll it out, and cut it to fit the casserole, leaving a 1-inch overhang (this will anchor the crust in place). Cover the casserole top with the puff pastry. Cut slits in the top for vents. Bake for 45 minutes to 1 hour, until the pastry is brown and the pot pie is bubbly. Cool for 10 minutes before serving.
 | Place the casserole dish on top of a cookie sheet before baking — you'll prevent a messy cleaning job if the pot pie drips while cooking. |
If you want to make the recipe even easier, you can use a 10-ounce package of frozen vegetables instead of the carrots, peas, and corn.
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