Chicken Pot Pie With Puff Pastry

Prep Time:25

Cook Time:25

Total Time:50

Ingredients

For the filling:

4 Tbsp (56g) unsalted butter, divided
2 slices (about 60g) bacon, roughly chopped
450g (1 pound) skinless, boneless chicken breast or thigh, cut into small cubes
1 cup (115g) onion, finely diced (about 1 medium onion)
1 cup (115g) celery stalks, finely diced (about 3 medium celery stalks)
1 cup (115g) carrots, finely diced (about 2 medium carrots)
1½ Tbsp (12g) all-purpose flour
½ tsp salt
¾ cup (180ml) chicken stock
½ cup (125ml) heavy cream
1½ tsp dried thyme
salt and black pepper to taste

For assembly:

1 sheet puff pastry, thawed but still cold
1 pc egg (any size), beaten and mix with 1 Tbsp water (for egg wash)

Instructions

Preheat to 400°F (200°C). Prep your chicken and vegetables. Lightly butter a 6-cup or 8-cup baking dish (medium casserole size or similar).
TIP: Not sure about your dish size? Fill it with water, 1 cup at a time, then pour it out — if it holds about 6 cups of water, it’s the perfect size for this recipe.
Cook the chicken and bacon. In a large skillet, melt 2 Tbsp (28g) butter over medium heat. Add the bacon and cook for about 2 minutes to render the fat. Add the chicken, season with salt and pepper, and cook until lightly golden and cooked through, about 6–8 minutes. Transfer to a bowl and set aside.
4 Tbsp (56g) unsalted butter, divided, 2 slices (about 60g) bacon, roughly chopped, 450g (1 pound) skinless, boneless chicken breast or thigh, cut into small cubes, salt and black pepper to taste
Sauté the vegetables. In the same pan, melt the remaining 2 Tbsp (28g) butter. Add the onion, celery, and carrots. Cook over medium heat, stirring often, until the vegetables are softened but still hold some texture, about 10 minutes. Season with salt and pepper.
4 Tbsp (56g) unsalted butter, divided, 1 cup (115g) onion, finely diced (about 1 medium onion), 1 cup (115g) celery stalks, finely diced (about 3 medium celery stalks), 1 cup (115g) carrots, finely diced (about 2 medium carrots), salt and black pepper to taste
Sprinkle flour and ½ tsp salt over the vegetables; stir well to coat. Gradually pour in chicken stock, stirring constantly until smooth. Stir in the heavy cream/ double cream and cook for 2–3 minutes, until the sauce thickens slightly and coats the back of a spoon. Add the thyme and stir to combine.
1½ Tbsp (12g) all-purpose flour, ½ tsp salt, ¾ cup (180ml) chicken stock, ½ cup (125ml) heavy cream, 1½ tsp dried thyme
Combine the filling. Return the chicken and bacon to the skillet and stir until everything is evenly coated. Taste and adjust seasoning as needed. Remove from the heat and transfer to your prepared baking dish.
Top with puff pastry squares. Cut the puff pastry sheet into 3-inch squares. Arrange them over the filling, slightly overlapping but leaving small gaps for steam to escape. Brush lightly with egg wash.
NOTE: You can also cut the puff pastry into strips (if you're feeling fancy) or keep it as one whole sheet for a more traditional “lid.” If covering the entire dish, don’t forget to cut a few small vents in the center to let steam escape while baking.
1 sheet puff pastry, thawed but still cold, 1 pc egg (any size), beaten and mix with 1 Tbsp water
Bake uncovered at 400°F (200°C) for 25 minutes, or until the puff pastry is puffed and deep golden brown and the filling is bubbling around the edges. Let the pot pie rest for 10 minutes before serving so the filling can thicken slightly.

Author: trish