Chicken Pot Pie with Puff Pastry Bites – Easy Comfort Food Dinner Recipe
Chicken pot pie with puff pastry bites is the ultimate comfort food classic! Tender chicken and vegetables simmered in a creamy sauce are topped with golden puff pastry bites for a flaky, delicious twist. Perfect for family dinners, holiday gatherings, or when you’re craving a cozy, hearty meal.
Equipment
- Large skillet or saucepan
- Baking dish (9x13 inch)
- Whisk
- Knife + cutting board
- Measuring cups & spoons
- Pastry brush
Ingredients
- 2 tbsp butter
- 1 lb boneless, skinless chicken breast (cubed)
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 cup frozen peas
- 3 tbsp all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk or cream
- 1 tsp fresh thyme (or ½ tsp dried)
- Salt & pepper to taste
- 1 sheet puff pastry (store-bought or homemade)
- 1 egg (for egg wash)
Instructions
- Cook Chicken & Vegetables: In a skillet, melt butter. Add chicken, onion, carrots, and celery. Cook until chicken is browned and vegetables softened.
- Make Sauce: Sprinkle flour over mixture, stir to coat. Gradually whisk in broth and milk. Simmer until thickened. Season with thyme, salt, and pepper. Stir in peas.
- Transfer Filling: Pour mixture into a greased baking dish.
- Prepare Puff Pastry: Cut puff pastry into bite-sized squares. Arrange evenly over filling. Brush with egg wash.
- Bake: Bake at 400°F (200°C) for 25–30 minutes, until pastry is golden and crisp.
- Serve: Let rest for 5 minutes before serving. Garnish with fresh herbs if desired.
Notes
- Store-bought puff pastry saves time and delivers flaky results.
- Brush pastry with egg wash for shine and golden color.
- Bake pastry separately for extra crispness, then place on filling before serving.
- Try variations: turkey, vegetarian mushrooms, or cheddar in the sauce.
- Leftovers reheat best in the oven to keep pastry crisp.