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Barefoot Contessa Chicken Pot Pie with Puff Pastry

Barefoot Contessa Chicken Pot Pie with Puff Pastry
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This decadent chicken pot pie combines shredded or diced chicken, sautéed vegetables, and a creamy, buttery sauce, all topped with crispy, golden puff pastry. Unlike traditional pie crust, puff pastry adds a light, flaky texture that enhances the dish without making it too heavy.

Ingredients

Scale

For the Chicken Filling:

  • 3 cups cooked shredded or diced chicken (rotisserie chicken works well)
  • 4 tablespoons unsalted butter
  • 1 large yellow onion, diced
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • ½ cup all-purpose flour
  • 3 cups chicken broth (preferably homemade or low-sodium)
  • 1 cup heavy cream (or half-and-half)
  • 1 cup frozen peas
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon dried thyme (or 1 teaspoon fresh thyme)
  • 1 teaspoon Worcestershire sauce (optional, for depth of flavor)

For the Puff Pastry Crust:

  • 1 sheet frozen puff pastry, thawed
  • 1 egg, beaten (for egg wash)
  • 1 tablespoon water

Instructions

Step 1: Prepare the Chicken Filling

  • Melt butter in a large saucepan over medium heat.
  • Sauté onions, carrots, and celery for 5 minutes, until softened.
  • Add garlic and cook for 1 more minute until fragrant.
  • Stir in flour, cooking for 1-2 minutes to remove the raw flour taste.

Step 2: Make the Creamy Sauce

  • Gradually whisk in chicken broth, stirring constantly to avoid lumps.
  • Simmer for 5-7 minutes, stirring occasionally, until the sauce thickens.
  • Add heavy cream, thyme, Worcestershire sauce, salt, and black pepper.
  • Stir in shredded chicken and frozen peas. Remove from heat.

Step 3: Assemble the Pot Pie

  • Preheat the oven to 400°F (200°C).
  • Divide the filling into individual ramekins or a 9-inch pie dish.
  • Roll out the puff pastry slightly to fit over the dish(es).
  • Cover the filling with puff pastry, pressing the edges down.
  • Cut small slits in the pastry to allow steam to escape.

Step 4: Bake Until Golden Brown

  • Brush with egg wash (whisk egg with water) for a shiny, golden crust.
  • Bake for 20-25 minutes (individual ramekins) or 30-35 minutes (large dish), until the puff pastry is golden and crispy.

Step 5: Serve and Enjoy

  • Let the pot pie cool for 5 minutes before serving.
  • Enjoy warm with a side salad or roasted vegetables.

Find it online: https://inagartencooks.com/chicken-pot-pie-with-puff-pastry/