chicken pot pie with puff pastry
The chicken pot pie with puff pastry is equal parts luxury and comfort. We elevate it with tarragon, lemon, and a flaky puff pastry top!
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6
- Category: Dinner
- Method: Oven
- Cuisine: American
Ingredients
- 2 tbsp olive oil
- 3 small chicken breasts (about 1 1/2 lbs)
- kosher salt
- freshly ground black pepper
- 4 slices raw bacon, chopped
- 2 leeks, white and pale green parts only, halved, rinsed well and sliced
- 1/4 cup white wine
- 6 tbsp unsalted butter
- 2/3 cup all-purpose flour
- 5 cups unsalted chicken stock
- 1 lb red potatoes, cut into 1/2-inch dice
- 3 carrots, peeled and diced
- 1 cup frozen peas
- 1 bunch tarragon, finely chopped
- 1/2 bunch parsley, finely chopped
- Zest of 1 lemon
- 2 tsp lemon juice
- 1(8-ounce) sheet frozen puff pastry, thawed
- 1 egg, beaten, for brushing
Instructions
- Preheat oven to 375°F and line a rimmed baking sheet with foil.
- Season chicken with salt and pepper. Heat the oil in a heavy-bottom pot over medium heat and fry the chicken for 5- 7 minutes per side, or until a deep golden crust forms. Transfer to a plate.
- Add the bacon and cook for 5 minutes, until golden and crisp. Transfer to a paper-towel lined plate to drain. Pour of all but 2 tablespoons grease and stir in leeks. Cook until softened, another 3- 5 minutes. Pour in wine and cook, scraping up brown bits, until mostly dry. Transfer to plate with bacon.
- Melt butter in the same pot. Whisk in flour and cook, stirring, until pale golden, about 1 minute. Slowly add chicken stock, whisking until smooth, and cook until thickened. Add potatoes and carrots; season with salt and pepper. Bring to a boil and reduce to a gentle simmer. Cook, stirring often to prevent scorching, until vegetables are just tender, 10- 15 minutes.
- Chop the chicken (it won’t be fully cooked yet, that’s okay) and stir into the pot, along with bacon, leeks, peas, tarragon, and parsley. Stir in lemon zest, lemon juice, and season with salt and pepper if needed. Transfer mixture to a 4- 5 quart baking dish or 10-inch cast iron skillet. Set aside to cool slightly.
- Carefully unfold thawed puff pastry dough on a lightly floured surface. Trim it to be 1-inch wider than the baking dish or skillet, rolling it out if needed until the dough is large enough. Brush the edge of the baking dish or skillet with beaten egg, then carefully drape the puff pastry on top and press down on the edges to secure.
- Brush the top of the pastry with more beaten egg, then use a sharp knife to cut a few vent slits. Bake for 35- 40 minutes, or until the top is golden brown and the filling is bubbling. Serve hot.
Notes
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Nutrition
- Serving Size: 1
- Calories: 560
- Sugar: 4.1g
- Sodium: 274mg
- Fat: 35g
- Saturated Fat: 10g
- Unsaturated Fat: 13.1g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 4.2g
- Protein: 43g
- Cholesterol: 135mg
Find it online: https://www.withspice.com/blog/chicken-pot-pie-with-puff-pastry/