Arguably the most comforting meal of all, quick and tasty weeknight chicken pot pie with puff pastry. The inside is creamy with juicy bites of chicken, veggies, and beef bacon. The top is flakey, delicious, and oh so easy thanks to puff pastry squares straight from the freezer.
Ingredients:
- Beef fry- it's not necessary but I highly recommend it!
- Onion
- Carrots - Or you can use a mix of frozen peas and carrots
- Celery
- Garlic
- Chicken stock
- Flour
- Salt and pepper
- Cooked chicken- you can use leftover chicken or cook your own (see directions below)
- Peas
- Puff pastry squares
- Egg and water
How to make quick and tasty weeknight chicken pot pie with puff pastry
Preheat oven to 375°F. Heat a skillet and add diced beef fry. Cook until crispy and then remove from the pan using a slotted spoon. Add in onion, carrots (if using) and celery. Sauté for 5-7 minutes, adding oil as necessary. Add the garlic and sauté until fragrant. Add in a splash of the chicken broth and cook for 2-3 minutes. Sprinkle the flour over the mixture and continue to sauté until the flour starts to take on some color. Add the remaining chicken stock and bring to a simmer, whisking as it cooks to incorporate the flour. Season with salt and pepper.
Add chicken and stir to incorporate. Add in the beef bacon and peas. Pour into a pie dish or skillet and cover with puff pastry squares. The pastry squares should overlap the dish by 1”-2” (they will shrink while baking). Brush the puff pastry with egg mixed with 1 tablespoon water. Bake until puffed and golden, about 30-35 minutes.
Storing and Reheating:
Store completely cooled chicken pot pie covered with foil or in an airtight container for up to 4 days in the refrigerator.
To reheat, preheat oven to 350F. Bake, covered, for 25-30 minutes until warmed through.
Tips and Tricks for quick and tasty weeknight chicken pot pie with puff pastry:
Pan: I like to use a cast iron skillet because it easily transfers from stovetop, to oven, to the table!
I like to use leftover chicken or chicken broth if I happen to have any on hand.
No leftover chicken? No problem!
If you don’t have leftover chicken, you can season 1.5 lbs. chicken cutlets with a drizzle of olive oil, salt and pepper and bake on a sheet pan at 350°F for 25-30 minutes.
More weeknight recipes
Easy fall apart chuck roast made in the slow cooker
Best dairy free chicken Caesar wraps
One Pan Baked Chicken and Yellow Rice
Quick and tasty weeknight chicken pot pie with puff pastry
Ingredients
- 1 package beef bacon diced
- 2 tablespoon oil (if needed, depends how much fat the beef bacon gives off)
- 1 onion diced
- 2 carrots sliced (skip if using frozen peas and carrots mix)
- 2 stalks celery sliced
- 2 cloves garlic minced
- 2 cups chicken broth divided
- ¼ cup flour
- salt and pepper to taste
- 1.5 lbs cooked chicken cut into a 1" dice
- 1 cup frozen peas*
- puff pastry squares
- 1 large egg beaten
- 1 tablespoon water
- *or use 1 ½ cups peas and carrots mix
Instructions
- Preheat oven to 375°F.Heat a skillet and add diced beef fry. Cook until crispy and then remove from the pan using a slotted spoon.
- Add in onion, carrots (if using) and celery. Sauté for 5-7 minutes, adding oil as necessary. Add the garlic and sauté until fragrant. Add in a splash of the chicken broth and cook for 2-3 minutes.
- Sprinkle the flour over the mixture and continue to sauté until the flour starts to take on some color. Add the remaining chicken stock and bring to a simmer, whisking as it cooks to incorporate the flour. Season with salt and pepper. Add chicken and stir to incorporate. Add in the beef bacon and peas.
- Pour into a pie dish or skillet and cover with puff pastry squares. The pastry squares should overlap the dish by 1”-2” (they will shrink while baking). Brush the puff pastry with egg mixed with 1 tablespoon water.
- Bake until puffed and golden, about 30-35 minutes.
