Tiffany Haney
Chicken pot pie with puff pastry is a delicious comfort food that can be made in under an hour. It is a simple dish with a creamy chicken and vegetable filling topped with a flaky, golden-brown puff pastry crust. The puff pastry can be store-bought or made from scratch, and the filling can be customised with various vegetables, spices, and meats. The baking time for chicken pot pie with puff pastry varies depending on the recipe and oven temperature, but it typically takes around 20 to 30 minutes to bake in a preheated oven at 400°F.
| Characteristics | Values |
|---|---|
| Oven temperature | 350°F to 400°F |
| Baking time | 20 to 50 minutes |
| Bake until | Pastry is puffed up, lightly/golden brown, filling bubbles up through vents |
| Bake from frozen | Yes, but increase cooking time |
| Reheating | 15 minutes in the oven |
| Storage | Refrigerate for 3-4 days, freeze for up to 3 months |
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What You'll Learn
Oven temperature
Most recipes suggest preheating the oven to 400°Fahrenheit (around 200°Celsius) before baking the chicken pot pie. This temperature setting ensures that the pastry cooks evenly and achieves the desired golden brown colour. However, it's important to note that oven temperatures can vary, so some recipes recommend lowering the temperature to 350°F (approximately 180°C) to prevent the pastry from burning, especially in convection or toaster ovens that tend to heat up quickly.
Once the oven is preheated, the chicken pot pie is typically baked for around 20 to 30 minutes. This duration allows the pastry to puff up, turn golden brown, and cook through, while also ensuring that the filling is heated thoroughly. It's important to keep an eye on the pie during the baking process, as the cooking time may vary slightly depending on your oven's performance and the size of your pot pie.
To prevent over-browning or burning, some recipes suggest adding a sheet of foil over the pie for the final 20 minutes of cooking time. This simple step helps to regulate the temperature and ensure that the pastry doesn't burn before the filling is cooked.
When reheating leftover chicken pot pie, a lower oven temperature is recommended. Preheat the oven to 350°F (around 180°C) and place the covered pie in the oven to warm up gradually. This helps protect your baking dish from thermal shock and ensures that your pot pie is evenly reheated.
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Bake time
The bake time for a chicken pot pie with puff pastry depends on the quantity of the pie and the temperature of the oven. For example, a 9-inch chicken pot pie baked at 350 degrees Fahrenheit took 25 minutes for the bottom crust to brown and 30 minutes for the top crust to turn golden brown.
For a chicken pot pie baked at 400 degrees Fahrenheit, the bake time is between 20 to 25 minutes. The pie is done when the top is golden brown and the filling gently bubbles up through the vents.
If you are baking individual pot pies, a bake time of 20 minutes should be sufficient.
One recipe recommends baking the pie for 45 to 50 minutes in a preheated oven until the pastry is lightly browned.
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Chicken pot pie filling
Chicken pot pie is the ultimate comfort food, and making it with puff pastry is an easy way to feed your family. It's a simple dish to prepare, and you can use store-bought pastry, leftover chicken, and frozen vegetables to make it even quicker.
The filling for a chicken pot pie is a creamy sauce with chicken and vegetables. You can use leftover chicken or cook chicken specifically for the pie. Boneless, skinless chicken breasts and thighs are a good choice, and you can saute them with butter, salt, and pepper before adding the other ingredients. For the vegetables, you can use frozen or fresh carrots, peas, corn, celery, potatoes, mushrooms, and spinach. You can also add in some bacon for extra flavor. Saute your chosen vegetables with butter, onion, garlic, thyme, and sage before adding the chicken.
To make the sauce, you will need to create a roux by mixing flour and butter in a pan over medium heat. This will thicken the sauce. Cook this for around 30 seconds to a few minutes, stirring constantly. You can then gradually add chicken broth or stock and milk, whisking or stirring constantly to combine. Bring this to a boil and cook for a couple of minutes, continuing to stir. You can also add in some cream for extra richness. Season the sauce with garlic powder, onion powder, salt, pepper, and dried thyme, and stir through.
Once you have made the sauce and it has thickened, stir through the chicken and vegetables. You can then transfer this filling to an oven-safe dish and cover with the puff pastry.
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Preparing puff pastry
Once your pastry is ready, unfold it on a lightly floured surface. Roll it out into a square, with most recipes suggesting a size between 11 and 12 inches. You can then trim the pastry to fit your dish, with an 8x8-inch pan being a common size for chicken pot pie. If you want to get creative, you can experiment with adding a bottom crust to your pie, but be aware that it may become soggy, and you will need to pre-bake it to avoid this.
After placing your pastry in the dish, prick it thoroughly with a fork and cover it with aluminium foil. Then, bake it in the oven at 400°F (200°C) for about 25 minutes, until it is puffed up and golden brown.
Once your pastry base is ready, you can fill it with your chicken mixture. Smooth the mixture into an even layer and arrange your puff pastry squares on top, overlapping them so they cover all of the filling. You can brush the pastry with an egg wash—a mixture of egg and water—which will help the pastry crisp and brown, adding a shiny finish.
Finally, bake your chicken pot pie until the pastry is golden brown. This usually takes around 25 to 30 minutes, but some recipes suggest up to 45 or 50 minutes, depending on your oven and the size of your pie.
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Freezing and reheating
Chicken pot pie can be frozen either before or after baking. If freezing after baking, let the pie cool, then place it in a freezer container or bag. It will keep in the freezer for up to three months. To bake from frozen, preheat the oven to 400°F, place the pot pie on a baking sheet, and bake, covered, for 30 minutes. Then, remove the foil and continue baking for 35 to 45 minutes, or until the top is golden and the inside is bubbling.
If you want to freeze the pie before baking, wrap it tightly in aluminum foil or plastic wrap to prevent freezer burn. When you're ready to bake it, it's recommended that you thaw the pie first for better consistency and a lower cook time. To thaw, let the pastry sit at room temperature for no more than 40 minutes, or microwave it on high for 15 seconds at a time, turning it over between intervals, until it unfolds easily.
Once thawed, preheat the oven to 400°F and bake for 40 to 45 minutes, or until the pastry is golden. If baking the pie from frozen without thawing, start at a low temperature of around 320°F to 355°F for 35 to 45 minutes, then increase the heat to ensure the crust browns and the center is cooked through.
To reheat leftover chicken pot pie that has already been baked and sliced, cover the dish with aluminum foil and place it in a cold oven. Set the oven to 350°F and allow the dish to warm up, then heat for 15 minutes, or until warmed through.
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Frequently asked questions
Bake your chicken pot pie in the oven for 20-25 minutes or until the pastry is puffed up, lightly browned, and the filling is bubbling. If you are using a bottom crust, this will take around 5 minutes longer.
Bake your chicken pot pie at 400°F. If you are using a convection/toaster oven, lower the temperature to 350°F.
Yes, you can make your chicken pot pie in advance and store it in the fridge for 3-4 days or freeze it for up to 3 months.
Yes, you can use leftover chicken in your chicken pot pie. You can also substitute turkey or ham for the chicken.
