Easy chicken pot pie with puff pastry double crust 🥧
Is this Greek-style chicken recipe the easiest chicken pot pie ever? All you have to do is cook everything in one pot, fill the pie and bake it in the oven! Using puff pastry dough as double crust makes it even more easy, but you can certainly make it from scratch with your favorite homemade pie crust.
Servings: 8 servings
Calories: 596kcal
Equipment
- 1 9-inch deep pie dish
Ingredients
- 3 tablespoons olive oil
- 1 cup Russet potato, cut in half inch cubes
- 1 carrot, chopped
- 1 cup leeks, chopped
- 1 pound chicken breast cut in 1 inch cubes
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 2 teaspoons fine salt
- ½ teaspoon black pepper, freshly ground
- 1 ½ teaspoon dried thyme
- 1 teaspoon dried garlic powder, optional
- ½ cup all purpose flour
- 2 cups whole milk
- ½ cup Parmigiano Reggiano, grated
- 1 large egg
- 2 sheets of puff pastry *see notes
Instructions
- Add the olive oil, the potato, the carrot, and the leeks to a large pot and saute over medium-high heat for 10 minutes.If you notice that the leeks are browning too fast, add a splash of water and continue cooking.
- Add the chicken breast, the bell peppers, the salt, the black pepper, the thyme and the garlic powder (if using). Stir and cook for 10-15 minutes until most of the juices have evaporated.
- Sprinkle the flour over the chicken and veggies and stir until you can no longer see any white spots of dry flour.
- Add the milk and stir well with a spatula until you get a creamy mixture. Let it come to a boil and thicken. Then, add the Parmesan cheese, stir well until melted and remove the pot from the stove.
- Preheat your oven to 360°F (180°C) and lightly grease a deep pie dish.Cover the surface of your pie dish with one puff pastry sheet. Beat the egg in a small bowl and brush the surface of the bottom crust with the egg wash.
- Add the rest of the egg wash to the filling and stir well to combine. Add the filling into the pie dish and level the surface with a spatula.
- Cover the pie with the second sheet of puff pastry, cut any excess crust and pinch the edges to secure the bottom and top crust together.
- Pierce small holes on the surface of the crust for the steam to escape, brush with some milk and bake for 50-60 minutes or until golden brown.Don't cut into slices while the chicken pot pie is hot, the filling needs time to set. Wait for 40 -50 minutes or until the pie is just warm, then slice and serve.
Video
Notes
*Most Greek puff pastry comes in a 28 oz (800 grams) packaging and I usually have 300 grams leftover in trimmings. One 17.6 oz (500 grams) packaging should be enough.
Bake at the lower rack of the oven or use the bottom heat setting for the last 20 minutes of baking. This will help the bottom of the pie to bake better.
This pie is a lot better the next day, when gently reheated in the oven for approximately 20 minutes.
If you like a thicker filling, you can add one more egg or add 2 more tablespoons of flour.
If you have leftover puff pastry, make a ball, roll out into a thin sheet, brush with some butter, and sprinkle with brown sugar and cinnamon. Roll into a log, cut into slices and bake at 360°F (180°C) for 20-25 minutes. You'll have mini puff pastry cinnamon rolls!
More Chicken Recipes:
Nutrition
Calories: 596kcal | Carbohydrates: 47g | Protein: 24g | Fat: 35g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Trans Fat: 0.01g | Cholesterol: 68mg | Sodium: 945mg | Potassium: 603mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2159IU | Vitamin C: 55mg | Calcium: 183mg | Iron: 3mg
