Emilie Meyer
Chicken pot pie is a delicious, comforting dish that can be made with a flaky, buttery puff pastry crust. While traditional pot pies use a single layer of pie dough, puff pastry creates a lighter, crispier crust. To make a chicken pot pie with puff pastry, you can use store-bought puff pastry sheets to create a top crust, or even a bottom crust if desired. The filling typically includes tender chicken, vegetables, and a rich, creamy sauce or gravy. This dish is perfect for a quick, impressive meal that can be assembled and baked in under an hour.
| Characteristics | Values |
|---|---|
| Type of pastry | Puff pastry |
| Number of pastry sheets | 2 |
| Use of egg wash | Yes |
| Use of slits in pastry | Yes |
| Oven temperature | 400°F |
| Baking time | 25-55 minutes |
| Use of bottom crust | Optional |
| Filling | Chicken, vegetables, broth, milk |
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What You'll Learn
Blind baking the pastry base
First, prepare your pastry base by lining your pie dish or pan with a defrosted and lightly rolled sheet of puff pastry. It is important that the pastry is cold, so consider chilling it in the freezer while you preheat your oven to 400°F (200°C).
Next, you will need to "dock" the pastry, which means pricking it all over with a fork to minimise the rise and prevent it from puffing up during baking. This step is crucial, as undocked blind-baked pastry may rise too much and lose its structure. Alternatively, some sources suggest using pie weights to weigh down the pastry and prevent it from puffing up. If you choose to use pie weights, line the pastry with parchment paper or aluminium foil first, then pour in the weights, ensuring they cover the bottom and press against the sides to prevent sagging.
Now you are ready to blind bake your pastry base. Place the pie dish or pan on a baking sheet and bake for 12 to 15 minutes, or until the edges of the crust are barely golden. If using pie weights, remove them by carefully lifting out the parchment paper or foil and transferring the weights to a heat-proof dish. Return the pastry base to the oven and bake for another 5 minutes or until the bottom looks dry. If you are not planning to bake the pie again after adding the filling, continue baking until the edges are browned and the bottom is lightly golden.
Once the pastry base is baked to your desired level of doneness, remove it from the oven. At this point, you may want to brush the crust with a beaten egg to create a barrier between the filling and the crust and enhance crispness. Return the crust to the oven for one minute to set the egg wash.
Now that your pastry base is blind-baked, you can proceed to fill your pot pie and finish baking it according to your recipe instructions. Enjoy your delicious creation!
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Preparing the filling
Start by cooking your vegetables in a saucepan over medium heat. You can use fresh or frozen vegetables, but it's important to note that fresh vegetables may release more liquid and make your filling soupy. If using frozen vegetables, simply cook them until they are thawed. For fresh vegetables, you may need to cook them a little longer to soften them.
Next, add your cooked chicken to the pan. You can use leftover chicken or cook boneless, skinless chicken breasts and thighs specifically for your pot pie. If you're cooking the chicken for your pot pie, be sure to season it well with salt and pepper, or other spices of your choice.
Finally, create a sauce to bind your filling together. Start by adding flour to your pan and cooking it for about 30 seconds, whisking constantly. Then, gradually add chicken broth and milk, continuing to whisk to avoid lumps. Bring the mixture to a boil and let it thicken for about 2 minutes. If you like, you can also add some gravy to your filling for extra flavour.
And that's it! Your pot pie filling is now ready to be transferred to a casserole dish and topped with your pastry sheet.
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Assembling the pot pie
Firstly, prepare your filling. This can be a mixture of cooked chicken, vegetables, and gravy. You can use fresh or frozen vegetables, but note that frozen vegetables will need to be cooked until thawed. You can also add cooked potatoes, mushrooms, and a splash of cooking wine to your filling.
Next, prepare your pie dish. It is recommended to use a glass or metal pie dish for the best crust. Line your dish with a sheet of puff pastry for the bottom crust. This step is optional, as some recipes suggest leaving out the bottom crust to prevent it from becoming soggy. If you do add a bottom crust, you will need to blind bake it. To do this, prick the pastry with a fork, cover it with aluminium foil, and bake at 400°F (200°C) for about 25 minutes.
Now, it's time to fill your pie. Spoon your filling into the pie dish, ensuring it is hot if you are using a pre-baked pastry shell. If you are not using a bottom crust, simply pour the filling into an ungreased pie dish.
For the top crust, roll out a sheet of puff pastry into a circle or square that is slightly larger than your pie dish. Cut off any excess pastry and crimp or flute the edges. Cut a few slits in the top crust to allow steam to escape during baking. You can also create a lattice pattern with the pastry strips for a more decorative top crust.
Finally, brush the top crust with an egg wash. This will give the crust a golden, shiny appearance. Simply whisk an egg with a tablespoon of water or milk, and brush it onto the pastry using a pastry brush.
Your pot pie is now ready to be baked!
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Baking the pot pie
To bake the pot pie, first prepare the filling. This can be done by cooking the chicken and vegetables, and making a sauce or gravy. You can use fresh or frozen vegetables, but note that fresh vegetables may result in a soupier filling.
Next, transfer the filling to a pie dish. If you are using a bottom crust, you will need to blind bake this first. You can do this by lining your pie dish with a sheet of pastry and pricking it with a fork before covering it with aluminium foil and baking for around 25 minutes at 400°F (200°C).
Once your filling and bottom crust are ready, it's time to add the top crust. Roll out your puff pastry sheet so that it is large enough to cover your pie dish. Cut the pastry to size, leaving about half an inch of excess pastry hanging over the edges of the dish. Place the puff pastry on top of the filling and trim off any excess. You can then crimp the edges to create a seal.
Before baking, cut a few small slits in the top of the pastry to allow steam to escape. You can also brush the pastry with an egg wash, which will help the pastry to crisp and brown, and give it a shiny appearance.
Finally, bake your pot pie in the oven until the pastry is golden brown. The baking time will depend on your oven temperature and whether you are baking a whole pie or just a top crust, but it will typically take between 25 and 55 minutes. If the pastry starts to get too brown during baking, you can cover it loosely with foil.
Let the pot pie stand for 15 minutes before serving.
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Storing and reheating
Chicken pot pie is a delicious comfort food with a flaky, crispy crust and a savoury filling. When storing and reheating chicken pot pie, the goal is to maintain the flaky texture of the crust while ensuring that the inside stays moist and creamy. Here are some detailed instructions on how to store and reheat your chicken pot pie to achieve the best results:
Storing Chicken Pot Pie:
- Chicken pot pie can be stored in the refrigerator or freezer.
- If storing in the refrigerator, it is best to use an airtight container or tightly wrap the pie with plastic wrap. Refrigerated chicken pot pie will last three to five days.
- If storing in the freezer, use a disposable aluminium pan or wrap the pie tightly with plastic wrap. Frozen chicken pot pie will last two to six months.
Reheating Chicken Pot Pie in the Oven:
- Preheat your oven to 350°F (or 325°F-360°F, depending on your oven).
- If the pie is not in a foil or metal pan, transfer it to an oven-safe dish or baking sheet.
- Cover the perimeter of the pie with aluminium foil to prevent the edges from drying out or burning. Leave the centre of the pie exposed to allow heat to circulate.
- Place the pie in the preheated oven and reheat for 20-35 minutes for refrigerated pies and 45 minutes or longer for frozen pies.
- For the last 5-10 minutes of baking, remove the foil to allow the crust to brown and become crispy.
- Remove the pie from the oven and let it rest for 2-5 minutes before serving.
Reheating Individual Pot Pie Slices:
- Wrap each pot pie slice in foil or parchment paper.
- Reheat in a toaster oven, air fryer, or microwave.
- For the toaster oven and air fryer, reheat for 6-10 minutes (toaster oven) or 3-5 minutes (air fryer) for thawed slices and 10-15 minutes for frozen slices.
- For the microwave, place the slice on a microwave-safe plate and heat on low power for 1-2 minutes for thawed slices and up to 3 minutes for frozen slices.
Reheating Chicken Pot Pie on the Stovetop:
- Use a skillet or frying pan that is lightly coated with non-stick cooking spray.
- Place the pan over medium heat and put the pot pie slice in the pan.
- Cover the pan with a lid to trap the heat and ensure even warming.
- Allow the pie to warm for 5 minutes or until heated through to the centre, then serve.
Note: The cooking times and temperatures may vary depending on your oven, toaster oven, air fryer, or microwave settings, so adjust accordingly. Always ensure that your chicken pot pie is heated thoroughly before serving.
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Frequently asked questions
Bake for 45-55 minutes or until the filling is bubbling and the pastry is golden brown.
Bake at 400°F. If using a convection/toaster oven, lower the temperature to 350°F.
Blind baking is recommended for the bottom crust to ensure it is stiff enough for the pie to be served neatly.
For an extra-crispy crust, bake the pastry separately on a parchment-lined baking sheet for 20-25 minutes. Then, place it on top of the hot filling.
If your pastry sheet is doughy, return it to the oven and continue baking until it is crisp throughout. Cover with foil if it is browning too quickly.
