Best Tips for Homemade Chicken Pot Pie
- After weaving the puff pastry, freeze it until just before baking. This helps the fat in the puff pastry re-solidify, making for an ultra flaky crust once it’s baked.
- Cutting the chicken breasts into large chunks allows them to cook longer without drying out.
- Aim for a filling consistency that seems thicker than normal. As the vegetables bake, they release moisture, thinning the sauce. Your sauce should coat the chicken and vegetables without being gluey.
- Before adding the lattice top, brighten up the flavor of the filling with a squeeze of lemon.
- Just before baking, brush the puff pastry pie crust with a mixture of egg yolk and cream; this “egg wash” makes the crust come out shiny and golden brown.
Chicken pot pie is one of those meals that invokes cozy memories of Grandma’s kitchen. With a few handy shortcuts, you can make a pot pie that’s just as delicious as Grandma’s—and takes less time to prepare. Our recipe helps you get that classic flavor in a flash.
1. Roll and cut the pastry sheet
Sprinkle a little flour on a clean countertop, then roll each puff pastry sheet into a 12×10-inch rectangle. Cut one sheet crosswise into six 2-inch strips; cut the other lengthwise into five 2-inch strips. On a baking sheet, weave the strips to make a lattice. (For the easiest lattice-making method, check out our step-by-step guide below!) When the lattice has been woven, pop it into the freezer. This helps the fat in the puff pastry re-solidify before going into the oven, ensuring that the crust is extra flaky when it’s done.
2. Sear the chicken
Cut two pounds boneless, skinless chicken breasts into 1-inch pieces. Toss the chicken with 1/2 teaspoon each salt and pepper. In a large skillet, heat 1 tablespoon butter over medium-high heat, then saute the chicken until golden brown, 5-7 minutes. Remove from the pan.
3. Make the filling
In the same skillet, heat the remaining butter over medium-high heat; add the chopped onion and saute until tender, 5-7 minutes. Stir in garlic and herbs; cook 1 minute. Stir in flour; cook and stir 1 minute. Gradually stir in broth and 1 cup cream. Bring to a boil, stirring constantly to make sure the sauce stays nice and smooth. Cook and stir until thickened, about 2 minutes. Stir in vegetables, lemon juice (which really brightens up the flavor of the filling), chicken and the remaining salt and pepper; return to a boil. Transfer to a greased 2-qt. oblong baking dish.
4. Top and bake
Top with lattice, trimming to fit. Whisk egg yolk and remaining cream, then brush over the pastry to ensure that your crust will come out perfectly golden. Bake at 400 degrees until golden brown, 45-55 minutes. It’s important to let the filling thicken, so let the potpie stand 15 minutes before serving.
How to Make A Lattice Crust from Puff Pastry
Like the way our food stylists made this puff pastry pot pie look? Learn how to weave an impressive pie crust with these four easy steps.
- Roll and cut pastry strips as directed in step 1 above. Lay six pastry strips across a baking sheet horizontally, side by side.
- Fold back every other strip about halfway. Lay a new strip vertically across the center of the baking sheet (it’ll lie on top of the unfolded strips). Unfold the folded strips over top the center strip. There should be three strips underneath the center strip and three strips overlapping it.
- Next, fold back the alternating horizontal strips (the ones you didn’t fold previously) halfway. Lay a second cross strip in place next to the center strip. Unfold folded strips over top.
- Continue to add strips, weaving until you’ve used all of them.
One common technique is to place the lattice over the top of the baking dish and trim just before baking, but here’s another easy way to make it fit just right: After making the lattice, upend the empty dish onto the lattice and press lightly to make an indent in the puff pastry. Then, simply remove the dish and trim along the indent.