Chicken Pot Pie with Puff Pastry Crust

By: Jennifer M September 23, 2010 Main Courses 20 Comments
Chicken Pot Pie with Puff Pastry Topping
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Martha and I go way back. Years and years, actually. And somewhere along the way, we had a bit of a falling out. As I recall, I had tried several Martha recipes that just didn’t work out. Not even that I didn’t care for them. They just didn’t work as written. We parted ways around then, Martha and I.

Fast forward many years and I’m older, mellower and much more forgiving. So I’ve been giving Martha another chance. I recently made her Angel Food Cake and it was to die for. Her Coffee Cake Muffins … sinfully delicious. I was ready to trust her with my craving for a chicken pot pie with puff pastry crust.

Martha did not disappoint this time! This was a really, really tasty chicken pie and I loved the balance of chicken to vegetables. This was no bland pie (and I’ve had a few!) but you do need to be sure to season well with salt and pepper, depending on the saltiness of your chicken stock. Good seasoning will bring all the flavours together.
For my pies, I decided to start with a whole chicken, that I simmered it in a large pot with some celery, onion, carrots, peppercorns and a bay leaf for about 2 hours. I removed the chicken meat from the bird and strained the broth. I had enough chicken for the pies and some left over for a sandwich or two. As for the broth, I reserved the two cups for this recipe and was able to freeze another 4 cups for a future use. Bonus!

Of course, left-over chicken, poached or baked chicken breast meat and/or store-bought broth is just fine here. If you can though, I strongly suggest fresh carrots and thyme (frozen carrots are just never the same and fresh thyme leaves are such a nice touch in dishes like this!). Frozen peas are just fine, though. I just went with regular button mushrooms, rather than cremini and left out the cognac. It might be nice with it, but it was also nice without it and more kid-friendly for my household.

Chicken Pot Pie with Puff Pastry Topping

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About The Author

Hi! I'm Jennifer, cooking my way through the seasons in beautiful Muskoka, Ontario Canada. Did you know you could sign up to get new posts delivered right to your email inbox? Subscribe to Seasons and Suppers by Email

20 Comments

  1. Betty @ scrambled hen fruit September 23, 2010 at 9:08 pm

    Chicken pot pie is the ultimate comfort food in my book, and I think you and Martha did a great job with this one. :) It looks fabulous!

  2. Jennifer September 23, 2010 at 9:37 pm

    Yes, Martha definitely came through for me on this one, Betty. It is great comfort food and I especially love that it’s a dish everyone enjoys in my household!

  3. Jennifer @ Maple n Cornbread September 24, 2010 at 7:27 am

    Looks like a great Martha winner ;) I don’t recall one recipe I’ve made of hers that has flopped. I love the use of the puff pastry here!

  4. Jennifer September 24, 2010 at 8:27 am

    Thanks Jennifer. You know, I think I just hit a couple of her few bad ones back then. My mind is definitely changed since then. She’s on a streak of winners with me this time around.

  5. Jenni September 24, 2010 at 8:47 pm

    I am hit or miss with Martha. Like you, I have given up. However, your pot pie just might make me give her another shot. I specifically remember that last one to flop – it was a yellow cake with raspberry filling and a toasted meringue frosting. The meringue was perfect, loved the idea of it – the raspberry was also good – the cake, however, was awful. There were so many eggs in it! And it just tasted like eggs. I want breakfast to taste of eggs… not dessert :)
    I love Pot Pie… and will definitely be trying this one out! (Mostly because it looks wonderful, and partly because there are significantly less eggs than my last try lol ;) )

  6. Jennifer September 24, 2010 at 9:11 pm

    Just an egg wash in this one, Jenni. This pot pie will not disappoint, Jenni. I promise. And I can vouch for her Angel Food Cake and Coffee Cake Muffins, too. Beyond that … we’ll see.

  7. Jenni September 26, 2010 at 9:34 pm

    Oh man! We had this for dinner! I’m glad I didn’t let the Martha thing turn me off – it was the best dinner ever! I used pie crust rather than puff pastry, because I don’t regularly stock puff, and pie is easy :) deeeelish!

  8. Jennifer September 26, 2010 at 9:40 pm

    So glad, Jenni! I often seem to have puff pastry around since I love the stuff, but I’m sure a regular pie crust was just as nice.

  9. joudie's Mood Food October 19, 2010 at 9:43 am

    MY OH MY OH MY! This is the way to my heart! I love chicken pot pie. This has to be the most beautiful one i have seen and sounds so tasty. I am definitley making this tonight. I am so glad i found your blog. Just beautiful!

  10. Jennifer October 19, 2010 at 10:32 am

    Thanks Joudie. I had some filling left-over that I froze, so we enjoyed another meal of these just recently. Just as good!

  11. Christina May 9, 2011 at 5:26 pm

    I made this last night and it was “okay”…my boyfriend loved it and said don’t change a thing but I think the thyme overpowered it. I didn’t use the cognac and next time I’m going to try it using a pie crust so there is more crust which is my fav anyways and the puff pastry on top. Overall for my first time making it I was pleased :)

  12. Jennifer May 9, 2011 at 6:47 pm

    Glad you enjoyed it. Did you use fresh thyme, Christina? If you used dry, you would have needed to use less. This would be nice with pie crust, as well.

  13. Pauline November 17, 2011 at 1:38 pm

    I wam planning on making this pie but am unsure as to size of pie dish to use for the recipe. Also is it generous in portions for 7 people

  14. Jennifer November 17, 2011 at 1:47 pm

    Hi Pauline. If you’re making it as one big casserole, a 3 qt. should probably be about right. You could use larger. It would just be a little thinner. It should feed 7 unless they are big eaters, in which case I might up the veggies and chicken a bit.

  15. Zena in Alberta April 24, 2013 at 4:45 pm

    This looks wonderful and since my husband loves chicken pot pie I will try it soon before it gets too warm outside. I love Martha’s new recipe of the day with video that I signed up for free with everyday cooking mag that I also get for free on my iPad.The recipes are fabulous and very easy. You should give it a try.

  16. Sharon Lachowich September 17, 2013 at 1:33 pm

    Looks delicious! I threw a chicken in my pot with all sorts of goodness, simmering nicely. I am going to try this recipe!

    • Jennifer M September 17, 2013 at 2:52 pm

      Hope you enjoy it, Sharon!

      • brieze727 September 20, 2013 at 7:24 pm

        Would these be able to be frozen?

        • Jennifer M September 20, 2013 at 7:58 pm

          Absolutely. This would freeze well.

          • Jennifer M December 21, 2013 at 12:58 pm

            Hi. I would cover loisely with foul and reheat in 350 oven about 30 to. 35 minutes.

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