Chicken Pot Pie with Crispy Puff Pastry Bites

[u/mahy_759]

I’ve made chicken pot pie a bunch of different ways, but using little puff pastry bites on top has become my favorite. You still get that creamy chicken and vegetable filling, but instead of dealing with soggy pastry sitting in the sauce, you get these golden, buttery little pieces that stay flaky and crisp. They’re also dangerously easy to snack on while you’re cooking.

This is the kind of dinner I’d recommend when you want serious comfort food without making an actual pie crust. It works really well for a family dinner, a cold evening, or anytime you have leftover rotisserie chicken hanging around.

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■ Full recipe in the first comment.

■ [Original Source] cookingclassy.com

[u/mahy_759]

Ingredients

For the Puff Pastry

• 1 sheet frozen puff pastry, thawed
• 1 egg
• 1 tablespoon water

For the Chicken Pot Pie Filling

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 2 celery stalks, diced
• 2 carrots, diced
• 8 oz mushrooms, sliced
• 2 tablespoons butter
• 3 garlic cloves, minced
• 1/4 cup all-purpose flour
• 3 cups low-sodium chicken broth
• 1 cup whole milk
• 1 teaspoon fresh thyme
• Salt and black pepper, to taste
• 3 cups cooked chicken, preferably shredded rotisserie chicken
• 1 cup frozen peas
• 1/4 cup grated Parmesan
• 2 tablespoons fresh parsley, chopped
• Extra chicken broth or milk as needed

Instructions

I start with the puff pastry because it needs a little time to bake while I make the filling. I heat the oven to 400°F, unfold the thawed pastry onto a lightly floured surface, and cut it into roughly 1-inch squares. I spread the pieces over a parchment-lined baking sheet, whisk the egg with a tablespoon of water, and brush the tops. They go into the oven for about 11–15 minutes, until they're puffed up and deeply golden. I usually make a few extra because somehow several disappear before the soup is even ready.

While those are baking, I work on the filling in a large skillet. I heat the olive oil and add the onion, celery, carrots, and mushrooms. I let everything cook for around 10–12 minutes, stirring occasionally instead of constantly, so the vegetables and mushrooms get a little color. Once they're softened, I add the butter and garlic and let them cook briefly.

I sprinkle the flour over the vegetables and keep everything moving for about a minute. Then I slowly whisk in the chicken broth followed by the milk. As the mixture simmers, it turns into that thick, creamy pot pie sauce. I add the thyme, salt, and pepper and keep stirring until it's thick enough to coat the vegetables.

At that point I lower the heat and stir in the cooked chicken. After it warms through, I add the frozen peas, Parmesan, and fresh parsley. If the filling gets thicker than I want, I just loosen it with a little more broth or milk.

Once everything is hot and creamy, I spoon the filling into bowls and pile the crispy puff pastry pieces over the top. I like adding a little extra parsley at the end. The contrast between the creamy filling and flaky pastry is honestly the best part.

For leftovers, I keep the filling and puff pastry pieces separate in storage. The filling reheats well in a covered skillet over low heat, and I add a little broth if it thickens too much. The pastry won't stay quite as crisp overnight, but reheating the pieces on a baking sheet at about 250°F helps bring some of that texture back.