Large On Taste, Low On Fuss!
In the event you love do-it-yourself hen pot pie as a lot as I do however are likely to keep away from it as a result of it seems like an excessive amount of work, puff pastry is the genius, weeknight-friendly shortcut you’ve gotta attempt. ♡
I completely adore pot pie and have made loads of variations through the years. However as soon as I began utilizing puff pastry as a topping as a substitute of conventional pie dough, I by no means appeared again. It bakes up completely flaky and buttery, appears to be like so fairly, and delivers all of these nostalgic pot pie vibes with a fraction of the work. Plus, chopping it into items and layering it on high means extra golden edges and crispy bits in each scoop — so good!
I even have a little bit of a soapbox about bland, boring pot pie filling, and I promise this one is something however. The creamy sauce is layered with taste from crispy bacon, Parmesan, loads of garlic, and recent herbs, then loaded up with traditional veggies and tender hen. In the event you’d wish to make issues even simpler, I extremely suggest shredding a rotisserie hen to chop down on prep time. I additionally love making the filling earlier within the day — and even the day earlier than — then stashing it within the fridge and including the puff pastry proper earlier than baking on busy nights. It’s certainly one of my favourite consolation meals recipes that by no means disappoints!
Recipe Suggestions
Detailed recipe directions are included under, however listed here are a couple of useful suggestions to bear in mind earlier than you get began:
- Let the pot pie relaxation earlier than serving. A brief 5–10 minute relaxation helps the filling thicken up simply sufficient for excellent scooping.
- Use an oven-safe skillet for those who can. A cast-iron skillet or Dutch oven helps you to go straight from stovetop to oven with no additional dishes. That stated, for those who don’t personal one, be at liberty to simply prepare dinner the filling in a skillet, switch to a baking dish, add the topping and bake!
- Hold the puff pastry barely chilly. It’s a lot simpler to chop when it’s principally thawed however nonetheless cool, and it puffs higher within the oven. I like to chop it utilizing a pizza slicer, however a knife works simply advantageous too.
- Overlap the pastry items. This creates these fairly layered edges and ensures everybody will get loads of flaky topping.
- Watch the browning carefully. Puff pastry can brown quick, so loosely tent the topping with foil if wanted close to the top of baking.
Recipe Variations
This recipe is tremendous versatile, so be at liberty to make it your personal with any of those straightforward swaps or add-ins for those who’d like:
- End with somewhat lemon zest to brighten every thing up simply earlier than serving.
- Add sliced mushrooms to the filling for additional savory depth.
- Stir in frozen corn alongside the peas for a contact of sweetness.
- Swap milk for half-and-half if you need a richer, extra decadent filling.
- Add a splash of white wine after sautéing the greens for additional taste.
- Make it vegetarian through the use of vegetable broth and swapping the hen for chickpeas or white beans.
FAQ
Sure! You may put together the filling as much as a day upfront and refrigerate it. When able to bake, reheat gently, add the puff pastry, and bake as directed.
The filling freezes properly, however puff pastry is finest baked recent. Freeze the filling individually, then thaw, high with pastry, and bake.
Sure. Switch the filling to a greased baking dish, high with puff pastry, and bake as directed.
If it’s too thick, stir in a splash of milk or broth. If it’s too skinny, let it simmer a bit longer earlier than including the hen.
Description
This puff pastry hen pot pie is a comfortable, one-skillet dinner made with tender hen, greens, a creamy garlic-herb sauce, and a flaky golden puff pastry topping.
- 2 strips of bacon, diced
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 ribs celery, diced
- 4 cloves garlic, minced
- 1 tablespoon finely-chopped recent rosemary
- 2 teaspoons finely-chopped recent thyme
- 2 teaspoons Dijon mustard
- 1/3 cup all-purpose flour
- 2 cups low-sodium hen broth
- 1 cup entire milk
- 3 cups (1.25 kilos) cooked shredded hen
- 2/3 cup frozen peas
- 1/2 cup grated Parmesan cheese
- advantageous sea salt and freshly-ground black pepper
- 1 1/2 sheets frozen puff pastry, principally thawed*
- 1 egg, crushed with 1 teaspoon water (for egg wash)
- Prep the oven. Warmth oven to 400°F.
- Cook dinner the bacon. Warmth a big oven-safe skillet or Dutch oven over medium warmth. Add the bacon and prepare dinner till crispy, about 5–7 minutes, turning often. Use a slotted spoon to switch the bacon to a paper towel–lined plate, leaving the rendered bacon fats within the pan.
- Sauté the greens. Add the onion, carrots, and celery to the bacon fats and sauté for five–6 minutes, till softened. (If the pan appears dry, add a drizzle of olive oil or a small knob of butter.) Stir within the garlic, thyme, and rosemary and prepare dinner for 1 minute till aromatic.
- Construct the sauce. Stir within the Dijon mustard, then sprinkle the flour evenly over the greens. Cook dinner, stirring continuously, for 1–2 minutes. Step by step pour within the hen broth whereas stirring, scraping up any bits from the pan. Add the milk and produce to a mild simmer. Cook dinner for 4–5 minutes, stirring typically, till the sauce thickens to a creamy, stew-like consistency.
- End the filling. Stir within the shredded hen, peas, Parmesan, cooked bacon, salt, and pepper. If you need a soup-ier filling, you possibly can add in an additional splash of milk. Style and add extra salt and pepper if wanted.
- Add the puff pastry topping. Unfold the principally thawed puff pastry and lower it into 2-inch squares or rectangles. (It’s best to chop if it’s not fully thawed.) Organize the items evenly over the new filling, barely overlapping them so that you get these fairly, layered edges. Brush evenly with egg wash, then season with a couple of twists of pepper and salt.
- Bake. Switch the whole skillet to the oven and bake for 25–half-hour, or till the puff pastry is deeply golden and the filling is effervescent across the edges. (If any spots of pastry begin to brown too shortly, tent loosely with foil.)
- Serve. Let the pot pie cool for five–10 minutes, then sprinkle with additional parsley for those who’d like. Scoop into bowls, ensuring everybody will get loads of the flaky pastry on high, and luxuriate in!
Notes
Puff pastry: I discover it’s best to slice the puff pastry when it’s principally (however not fully) thawed. I like to make use of a pizza cutter to slice it, or you possibly can simply use a chef’s knife.
