The crust on this beauty is a little over the top in more ways than one! It’s a bit rustic. A tad dramatic. Let’s just think of it like a Texas gal having big hair and being closer to God.
But it’s true, isn’t it, that the main attraction of a pot pie is the crust. Sure there are all kinds of good-for-you vegetables under all that big hair, but mostly we’re here for the crunchy, crevice-y crust. And lots of it.
This pot pie is super simple to make and once you have the main formula down, you can throw in lots of changes to the veggie selection (some people NEED little peas in their pot pie), or add bleu (fancier than blue) cheese or even a little cheddar to the vegetable base. You could make this a beef pot pie, or pork, or if you were a rock star, a BACON POT PIE and I would be your best friend.
Just have your way with it.
Chicken Pot Pie with Puff Pastry Crust
Luann at Hobnob Kitchen
7 tablespoons butter
1 cup chopped onion
1 cup diced carrots
½ c. diced celery
Approximately 10-15 petite yellow potatoes (walnut size or smaller) cut up just slightly larger than the other vegetables. Or any potatoes, cut small.
¾ tsp. dried thyme
¾ tsp. kosher salt
¾ tsp. coarse black pepper
½ tsp. celery salt
7 tablespoons flour
2 cups chicken broth
2-3 cups cooked, shredded chicken (I use a deli chicken)
17.3-ounce package puff pastry sheets, thawed
- Heat oven to 400 degrees.
- Heat the butter in a Dutch oven, then add the veggies and saute for about 5 minutes.
- Add the thyme, salt, pepper, celery salt and flour and cook about 3-4 minutes more, stirring continuously. Slowly add the chicken broth while continuing to stir. The mixture should thicken. Add the milk.
- Cook on very low for about 5 minutes, continuing to stir, then add the chicken.
- Pour the mixture into ramekins or a pie or tart pan.
- Cut the puff pastry to cover the top (or be creative and let it be more rustic!)
- With a pastry brush, brush the puff pastry with a mixture of one egg mixed with a little water. (This will make the crust pretty and glossy when cooked).
- Bake about 30-40 minutes. If the pastry appears to be getting too dark, reduce the heat to 350 or you can cover the crust loosely with foil.
- Enjoy with salad.