Puff pastry chicken pot pie

Nothing quite says cozy like a hearty chicken pot pie.

20 min
1 hr 10 min
pastry brush



  1. Preheat oven to 400F.
  2. In a large pot sauté garlic, onion, celery and carrots in butter. Add flour and stir until you get light colour in the pot. Add thyme and deglaze with white wine.
  3. Follow with cream and stock. Then add potato, chicken and peas. Simmer for 5 minutes and season.
  4. Place in appropriate casserole dish rimed with butter.
  5. Let cool and roll out puff pastry to fit casserole dish. Place over top and brush with egg wash. Bake for 30 minutes or until golden.

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There seem to be a few errors in this recipe. The chef says to add 1/2 heavy cream. One-half what? Cup? Litre? Ounce? Also, he has you put the contents in a casserole dish, but shouldn’t there be a puff pastry base there first? Isn’t a “pot pie” supposed to be a pie with pastry both below and above the contents? Other than that, I’ve heard it’s a delicious recipe.

August 22, 2021 at 5:40 pm

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