Chicken Pot Pie with Puff Pastry Crust

Chicken Pot Pie with Puff Pastry Topping

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

20 Comments

  • Reply September 23, 2010

    Betty @ scrambled hen fruit

    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!

  • Reply September 23, 2010

    Jennifer

    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!

  • Reply September 24, 2010

    Jennifer @ Maple n Cornbread

    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!

  • Reply September 24, 2010

    Jennifer

    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.

  • Reply September 24, 2010

    Jenni

    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 ;) )

  • Reply September 24, 2010

    Jennifer

    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.

  • Reply September 26, 2010

    Jenni

    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!

  • Reply September 26, 2010

    Jennifer

    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.

  • Reply October 19, 2010

    joudie's Mood Food

    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!

  • Reply October 19, 2010

    Jennifer

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

  • Reply May 9, 2011

    Christina

    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 :)

  • Reply May 9, 2011

    Jennifer

    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.

  • Reply November 17, 2011

    Pauline

    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

  • Reply November 17, 2011

    Jennifer

    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.

  • Reply April 24, 2013

    Zena in Alberta

    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.

  • Reply September 17, 2013

    Sharon Lachowich

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

    • Reply September 17, 2013

      Jennifer M

      Hope you enjoy it, Sharon!

      • Reply September 20, 2013

        brieze727

        Would these be able to be frozen?

        • Reply September 20, 2013

          Jennifer M

          Absolutely. This would freeze well.

          • Reply December 21, 2013

            Jennifer M

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

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