Nothing says comfort food like a chicken pot pie with a creamy filling and flaky pastry crust. If you're like me, there's never quite enough crust. The solution to that is to make the "pie" in a large, shallow sheet pan. That way the filling spreads into a thinner layer. Cover the entire pan with a layer of puff pastry, and you get a satisfying, generous amount of pastry with every bite.
You can use leftover chicken or a rotisserie chicken to make the recipe easier. It's also a great way to use up leftover Thanksgiving turkey. Top the filling with a prepared puff pastry crust from the refrigerated or frozen section of your grocery store, and it makes this even easier--and delicious!
Step 1. Assemble the ingredients:
Step 2. PREP THE PUFF PASTRY. If it's frozen, thaw it according to the package instructions. With a rolling pin, roll both sheets of puff pastry on a lightly floured surface to 12" x 15" rectangle. With a large knife or pizza cutter, cut each sheet into 12" x 1" strips. Don't worry about them being perfect 1" strips--you can eye-ball it. If some strips are a little crooked or irregular, it's perfectly fine. Stack cut pastry strips on a plate and refrigerate while making the filling. (The pastry needs to stay cold!)
view on Amazon: pizza cutter, rolling pin
Step 3. CUT THE VEGGIES AND HERBS
view on Amazon: Y-peeler
Step 4. PREP AND MEASURE FILLING INGREDIENTS. When you begin cooking, this makes the filling easier to assemble, and you are less likely to accidentally omit any ingredients if they're all measured and ready to add.
view on Amazon: Pyrex measuring cups, prep bowls
Step 5. COOK THE FILLING. Heat olive oil and butter in a large skillet over medium-high heat until butter melts. Add carrots, onion, celery, thyme, salt, and pepper, and cook 4-5 minutes until vegetables are tender. Sprinkle flour over the top and cook for 2 minutes, stirring constantly. Lower the heat to medium and gradually whisk in broth, 1/2 cup at a time, combining thoroughly after each addition. Whisk in milk and hot sauce. Simmer until bubbly and thickened, approx. 5 minutes. Taste and add more salt, if needed. Stir in chicken (or turkey), frozen peas, and parsley.
view on Amazon: silicone spatulas
STEP 5. ASSEMBLE THE "PIE". Spray a 13x18" half-sheet baking pan with cooking spray. Pour chicken/turkey mixture into the baking sheet and spread out evenly. Arrange puff pastry strips side-by-side on top of chicken/turkey mixture, overlapping them slightly, if necessary, to fit them. If your pastry doesn't entirely cover the pan, it's fine if there are gaps between the strips. The strips can touch, overlap, or not touch--it's all good!
view on Amazon: 13x18 "half-sheet" baking pan, storage lid
STEP 6. EGG WASH THE TOP. Whisk an egg with 1 tablespoon water and brush it lightly and evenly over the top of the puff pastry.
view on Amazon: silicone basting brush, Oxo salt & pepper grinders
STEP 7. BAKE IT for 30 minutes until filling is bubbling through and pastry is golden brown.
Let it rest 5-10 minutes before serving. Then...eat and enjoy!
That creamy, flavorful filling combined with a light flaky crust is hard to beat. Yum.
LEFTOVERS? Cover and refrigerate. You can reheat a portion at a time in the microwave, or place it in the oven or toaster oven at 350 degrees F for 10 minutes to restore the crispy top as it heats. Don't over-heat it to prevent it from drying out.
view on Amazon: 13x18 "half-sheet" baking pan, storage lid
That's a bite of comfort food at its best!
Make it a Yummy day!
PREP PUFF PASTRY TOPPING:
With rolling pin, roll both sheets of puff pastry on lightly floured surface to 12" x 15" rectangle. With large knife or pizza cutter, cut each sheet into 12" x 1" strips. Stack cut pastry strips on plate and refrigerate while making filling.
MAKE FILLING:
Heat olive oil and butter in large skillet over medium-high heat until butter melts. Add carrots, onion, celery, thyme, salt, and pepper, and cook 4-5 minutes until vegetables are tender. Sprinkle flour over top and cook for 2 minutes, stirring constantly. Lower heat to medium and gradually whisk in broth, 1/2 cup at a time, combining thoroughly after each addition. Whisk in milk and hot sauce. Simmer until bubbly and thickened, approx. 5 minutes. Taste and add more salt, if needed. Stir in chicken (or turkey), frozen peas, and parsley. (MAKE-AHEAD TIP: You can make the filling in advance, refrigerate up to 24 hours, and add the puff pastry right before baking and serving.)
ASSEMBLE:
Pour chicken/turkey mixture into baking sheet and spread out evenly. Arrange puff pastry strips side-by-side on top of chicken/turkey mixture, overlapping them slightly if necessary to fit them. Whisk egg with 1 tablespoon water and brush it lightly and evenily over top of puff pastry.
OPTIONAL: Lightly sprinkle top with coarse salt and freshly ground black pepper.
BAKE:
Bake 30 minutes until filling is bubbling throughout and pastry is golden brown.
Let rest 5-10 minutes before serving.
*ADJUSTMENTS FOR DIFFERENT PAN SIZES AND PUFF PASTRY BRANDS:
Other brands/sizes of puff pastry or sheet pans may be used. Roll puff pastry so one side measures the shorter inside width of your pan. Cut 1" strips of pastry. If it turns out there aren't enough strips to completely cover your pan of filling, it's fine if there is space between the strips. The strips can touch, overlap, or not touch--it's all good!