This chicken pot with puff pastry pie uses boneless chicken breasts, parsnips, carrots, leeks, peas, fresh thyme , and a light and creamy white wine sauce to create a light yet satisfying dinner for two.
A Lighter Take on Chicken Pot Pie
Using puff pastry to top a classic chicken pot pie is a simple, delicious way to elevate the dish. Its light, flaky texture, and buttery flavor enhance the filling, and because it’s so easy to work with, it’s a more convenient option than conventional pie crust.
Of course, no matter how it’s topped, a great chicken pot pie starts with a flavorful filling. Our recipe combines boneless chicken breast with savory spring vegetables and a creamy white wine sauce flavored with garlic sauce and fresh thyme.
Key Ingredients
Here are the key ingredients that make this pot pie recipe unique and our recommendations for potential substitutions. The full list of ingredients and quantities is included in the printable version of the recipe below.
- Puff pastry: Frozen puff pastry makes a more delicate topping for pot pie than traditional pie crust, and its rich, buttery flavor complements the filling flavors beautifully.
- Boneless chicken breasts: To keep our filling light but satisfying, we opted to use chicken breasts for our pot pie, but boneless, skinless thighs are a perfectly acceptable substitute. Just be sure to trim away the fat.
- Parsnips: We use a combination of carrots and parsnips in this dish. Parsnips have a sweet, slightly nutty flavor that distinguishes them slightly from carrots, but our primary reason for using them in this dish is the creamy texture they develop when cooked. We feel they enhance both the flavor and texture of the filling, but feel free to double up on the carrots if you prefer.
- Leeks: Leeks have a delicate, sweet onion flavor that adds an earthy complexity to our chicken filling. Thinly-sliced sweet onion is an acceptable substitute.
- Thyme: Thyme adds an herbaceous element to the dish that balances the flavor of the chicken and vegetables. We prefer to use fresh thyme whenever possible but dried will also work. Just be sure to cut the quantity back by two-thirds.
- White wine: The white wine in our sauce adds acidity, which helps to balance and brighten the flavors and cut through the richness. If you prefer an alcohol-free version, simply replace it with additional low-sodium chicken broth.
How to Make Chicken Pot Pie with Puff Pastry
- Preheat the oven to 400°F and generously butter an oblong baking dish (ours measures 9 x 5.5 x 2″).
- Place the carrots in a small saucepan, add the chicken broth, and bring to a boil. Reduce the heat to a simmer, cover, and cook for 3 minutes. Add the parsnips, and continue cooking until both vegetables are crisp-tender, 5 to 6 minutes more. Drain and set aside.
- While the vegetables cook, cut the chicken breasts into bite-sized pieces (about 3/4-inch).
- Melt the butter in a large pan over medium-high heat. Add the garlic and sauté just until fragrant, 30 seconds. Add the chicken, season with salt and pepper, and sauté until no longer pink on the outside, 2 to 3 minutes.
- Stir in the wine, mustard, and Worcestershire sauce. Reduce the heat to medium and add the leeks and thyme. Continue cooking until most of the liquid evaporates, 2 to 3 minutes longer.
- Whisk the flour into 1/2 cup of the milk until smooth. Gradually add it to the chicken mixture, stirring until well blended and somewhat thickened.
- Add the remaining milk in the same manner, stirring until the sauce is smooth and creamy, 2 to 3 minutes more. Season to taste with salt and pepper, then add the parsley, carrots, and parsnips. Combine well.
- Transfer the chicken and vegetables to the prepared baking dish in an even layer and set aside.
- Roll the puff pastry to a thickness of about 1/8 inch. Butter the top edge of the baking dish, then lay the pastry on top with the edges overhanging by about 1 inch.
- Press down gently on the pastry to be sure it’s snug against the filling. Crimp the edges of the pastry and trim any excess. Brush the pastry with the egg wash and cut a few steam vents with the tip of a paring knife.
- Bake for 20 to 25 minutes or until the pastry is puffed and golden. Remove from the oven and allow the pot pie to cool for 5 minutes before serving.
Tips for Working With Puff Pastry
- Always thaw puff pastry properly: Puff pastry that hasn’t been thawed properly may not rise as expected. Be sure to follow the thawing instructions on the package for your particular brand.
- Prick holes in the pastry before baking: Pricking holes in the pastry before baking allows steam to escape and prevents the pastry from becoming unevenly puffed.
- Always preheat your oven: Never put puff pastry in an insufficiently preheated oven. Proper preheating ensures that your pastry will rise and brown evenly.
- Cool slightly before serving: Allowing your puff pastry to cool slightly before cutting and serving helps it to retain its crisp, flaky texture.
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Chicken Pot Pie with Puff Pastry
This chicken pot with puff pastry pie uses boneless chicken breasts, parsnips, carrots, leeks, peas, fresh thyme , and a light and creamy white wine sauce to create a light yet satisfying dinner for two.
Ingredients
- 3/4 lb chicken breasts, boneless and skinless
- 2 carrots, peeled and cut into 1/2-inch pieces
- 2 parsnips, peeled and cut into 1/2-inch pieces
- 3/4 cup low-sodium chicken broth
- 2 tablespoons unsalted butter
- 1 clove garlic, minced
- 1/4 cup dry white wine
- 2 teaspoons Dijon-style mustard
- 1/2 teaspoon Worcestershire sauce
- 1 leek, cleaned and chopped
- 1/3 cup frozen baby peas
- 1 tablespoon fresh thyme leaves
- 2 tablespoons flour
- 1 cup milk, divided
- Salt and freshly ground black pepper
- 1/4 cup fresh parsley, chopped
- 1/2 sheet frozen puff pastry, thawed
- 1 large egg, beaten with 1 teaspoon water
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Instructions
- Preheat the oven to 400°F and generously butter a pie plate or oblong baking dish (ours measures 9 x 6 x 2-1/2-inch).
- Place the carrots and parsnips in a small saucepan, add the chicken broth, and bring to a boil. Reduce the heat to a simmer, cover, and cook until both vegetables are crisp-tender, 5 to 6 minutes. Drain and set aside.
- While the vegetables cook, trim any fat from the chicken and cut it into small pieces (about 3/4-inch).
- Melt the butter in a large pan over medium-high heat. Add the garlic and sauté until fragrant, 30 seconds. Add the chicken, season with salt and pepper and continue cooking until it is no longer visibly pink, about 3 minutes.
- Stir in the wine, mustard, and Worcestershire sauce. Reduce the heat to medium and add the leeks and thyme. Continue cooking until most of the liquid evaporates, 2 to 3 minutes longer.
- Whisk the flour into 1/2 cup of the milk until smooth. Gradually add it to the chicken mixture, stirring until well blended and somewhat thickened.
- Add the remaining milk in the same manner, stirring until the sauce is smooth and creamy, 2 to 3 minutes more. Season to taste with salt and pepper, then add the parsley, carrots, and parsnips. Combine well.
- Transfer the chicken and vegetables to the prepared baking dish in an even layer and set aside.
- Roll the puff pastry to a thickness of about 1/8 inch. Butter the top edge of the baking dish, then lay the pastry on top with the edges overhanging by about 1 inch.
- Press down gently on the pastry to be sure it's snug against the filling. Crimp the edges of the pastry and trim any excess. Brush the pastry with the egg wash and cut a few steam vents with the tip of a paring knife.
- Bake for 20 to 25 minutes or until the pastry is puffed and golden. Remove from the oven and allow the pot pie to cool for 5 minutes before serving.
Notes
- Always thaw puff pastry properly: Puff pastry that hasn’t been thawed properly may not rise as expected. Be sure to follow the thawing instructions on the package for your particular brand.
- Prick holes in the pastry before baking: Pricking holes in the pastry before baking allows steam to escape and prevents the pastry from becoming unevenly puffed.
- Always preheat your oven: Never put puff pastry in an insufficiently preheated oven. Proper preheating ensures that your pastry will rise and brown evenly.
- Cool slightly before serving: Allowing your puff pastry to cool slightly before cutting and serving helps it to retain its crisp, flaky texture.
Nutrition
Calories: 899kcal, Carbohydrates: 73g, Protein: 55g, Fat: 41g, Saturated Fat: 14g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 18g, Trans Fat: 0.3g, Cholesterol: 232mg, Sodium: 600mg, Potassium: 1705mg, Fiber: 10g, Sugar: 17g, Vitamin A: 12480IU, Vitamin C: 50mg, Calcium: 300mg, Iron: 6mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate and comment below!
Made it with gluten free flour and puff pastry and it still turned out amazing. The whole family loved it. Will be making in again soon.
Hi Nicole,
Thanks for sharing your success with the gluten-free puff pastry! I’m glad you enjoyed the recipe.
My Puff pastry doesn’t Puff up very much and gets soggy.. any advice??
Hi Courtney,
Here are a few tips for getting the best results from frozen puff pastry:
Also, keep in mind that stores are sometimes careless with delicate products like puff pastry, allowing them to thaw partially and refreeze. That can jeopardize quality too. There’s no way to know, but check dates carefully when purchasing. Hope this info helps.