Creamy Chicken Puff Pastry Bake

Name: Creamy Chicken Puff Pastry Bake
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 sheet frozen puff pastry, about 8 1/2 ounces/245 g, thawed in the refrigerator but still cold; 2 tablespoons unsalted butter; 1 medium yellow onion, diced; 1 cup diced carrots; 2 cloves garlic, minced; 3 tablespoons all-purpose flour; 1 cup low-sodium chicken broth; 1/2 cup plus 1 tablespoon whole milk, divided; 2 cups chopped cooked chicken breast; 1 cup frozen peas; 1 teaspoon Dijon mustard; 1 teaspoon dried thyme; 1/2 teaspoon fine salt; 1/4 teaspoon black pepper

This cozy chicken puff pastry bake has a creamy chicken-and-vegetable filling under a golden, flaky pastry lid. It gives you the comfort of chicken pot pie without making pie dough from scratch.

Total time: 60 min
Yield: 6 servings
Difficulty: Easy

Prep 25mCook 35mAmericanMain Course

Chicken puff pastry is the kind of dinner that feels special but uses simple grocery-store shortcuts. A sheet of frozen puff pastry bakes into a crisp, buttery top while the chicken filling bubbles underneath.

This version is made in a skillet, then finished in a pie dish or baking dish. Cooked chicken, frozen peas, carrots, broth, and milk make a creamy filling that is hearty without being too heavy.

Plan ahead for the puff pastry. It needs to thaw in the refrigerator until flexible but still cold. Cold pastry puffs better and is easier to handle.

01What you'll need

Ingredients

14 items · 6 servings

1 sheet frozen puff pastry, about 8 1/2 ounces/245 g, thawed in the refrigerator but still cold
2 tablespoons unsalted butter
1 medium yellow onion, diced
1 cup diced carrots
2 cloves garlic, minced
3 tablespoons all-purpose flour
1 cup low-sodium chicken broth
1/2 cup plus 1 tablespoon whole milk, divided
2 cups chopped cooked chicken breast
1 cup frozen peas
1 teaspoon Dijon mustard
1 teaspoon dried thyme
1/2 teaspoon fine salt
1/4 teaspoon black pepper

02How to make it

Step-by-step

1. Heat the oven
Heat the oven to 400°F. Set a 9-inch deep pie dish, 8-inch square baking dish, or similar 2-quart baking dish nearby. Keep the thawed puff pastry in the refrigerator until you are ready to use it.
2. Cook the vegetables
Melt the butter in a large skillet over medium heat. Add the onion and carrots. Cook for 6 to 8 minutes, stirring often, until the onion looks soft and the carrots begin to soften. Add the garlic and cook for 30 seconds, just until fragrant.
3. Stir in the flour
Sprinkle the flour over the vegetables. Stir for 1 minute. This makes a roux, which is a flour-and-fat mixture that thickens the sauce. The flour should look evenly coated with butter, with no dry patches.
4. Make the sauce
Slowly pour in the chicken broth while stirring. Add 1/2 cup of the milk and keep stirring until the sauce is smooth. Simmer for 3 to 5 minutes, until thick enough to lightly coat a spoon.
5. Finish the filling
Stir in the cooked chicken, frozen peas, Dijon mustard, thyme, salt, and pepper. Cook for 2 minutes, just to warm everything through. Taste carefully and add a little more pepper if you like.
6. Cool the filling briefly
Transfer the filling to the baking dish and let it stand for about 10 minutes. This short cooling time helps keep the puff pastry from melting before it reaches the oven.
7. Add the pastry top
Lay the cold puff pastry over the filling. Trim the corners if needed, or tuck them loosely inside the dish. Cut 3 to 4 small slits in the top so steam can escape. Brush the pastry with the remaining 1 tablespoon milk.
8. Bake until golden
Bake for 22 to 28 minutes, until the pastry is puffed and deep golden brown and the filling is bubbling around the edges. Let the bake rest for 10 minutes before serving so the filling can settle.

03From our kitchen

Cook's tips

Make-ahead: Cook the filling up to 2 days ahead. Cool it, cover it, and refrigerate. Add the puff pastry just before baking so it stays flaky.
Storage: Refrigerate leftovers in an airtight container for up to 3 days. The pastry will soften, but it will still taste good.
Reheating: For the crispest top, reheat portions in a 350°F oven or toaster oven until hot. The microwave works, but the pastry will be softer.
Chicken swap: Rotisserie chicken works well. Taste the filling before adding all the salt because rotisserie chicken can be salty.
Vegetable swaps: Use corn, green beans, mushrooms, or diced celery in place of some of the peas or carrots. Keep the total vegetable amount about the same so the filling is not too loose.
If the pastry browns too fast: Loosely tent the dish with foil for the last few minutes of baking. Do not press the foil onto the pastry.

Cook's note

Puff pastry bakes best when it is thawed but still cold. If it becomes sticky while you work, place it back in the refrigerator for 10 minutes before topping the filling.

04Frequently asked

Questions & answers

Can I use raw chicken in this chicken puff pastry recipe?

Cook the chicken first. The filling and pastry do not bake long enough to safely cook raw chicken pieces from start to finish. Leftover roasted chicken, poached chicken, or rotisserie chicken all work.

Why is my puff pastry soggy on the bottom?

This recipe uses puff pastry only on top, which helps avoid a soggy bottom. For the crispest top, let the filling cool for about 10 minutes, keep the pastry cold, cut steam slits, and bake in a fully heated 400°F oven.

Can I make individual chicken puff pastry pies?

Yes. Divide the filling among 6 oven-safe ramekins. Cut the puff pastry into pieces to fit the tops, brush with milk, and bake until puffed and golden. Start checking around 18 minutes.

Can I freeze chicken puff pastry bake?

The filling freezes well for up to 2 months. Thaw it overnight in the refrigerator, then add fresh thawed puff pastry and bake. Freezing the fully assembled unbaked dish can make the pastry damp.

What can I use instead of whole milk?

You can use 2% milk or half-and-half. Avoid very thin non-dairy milks unless they are unsweetened and neutral tasting, because they may make the sauce less creamy.

05Per serving

Nutrition Facts

6 servings

Amount per serving

Calories345

% Daily Value*

Total Fat17 g: 22%
Saturated Fat8 g: 40%
Cholesterol52 mg: 17%
Sodium467 mg: 20%
Total Carbohydrate28 g: 10%
Dietary Fiber3 g: 11%
Total Sugars5 g
Protein20 g: 40%

Vitamin D0.4 mcg: 2%
Calcium58 mg: 4%
Iron2.1 mg: 12%
Potassium352 mg: 7%

* Percent Daily Values are based on a 2,000-calorie diet.

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