Chicken pot pie is one of our favorite dishes that has it all: a tender chicken and vegetable filling, creamy gravy and buttery crust. On top of this, it’s easier than ever to make it from scratch thanks to an easy pie crust swap. The secret? Rather than using standard pie dough, we swap in a puff pastry crust as it creates the flakiest shell on the top and bottom of your pot pie. (Yes, a double puff pastry crust is doable with very little effort!) Worried about it being soggy? We tapped a chef who shares his simple foolproof solution. Keep reading to learn how to make chicken pot pie with a golden puff pastry crust that will be the star of your next weeknight meal!
The basics of chicken pot pie
A traditional chicken pot pie consists of cooked chicken, mixed veggies (often peas, carrots and celery), cream gravy and plain pie crust. This savory pie can either be made in a large dish or individual portions. Plus, simple swaps like using puff pastry instead of standard pie dough provides the dish with an added buttery flavor and crunchy texture.
Why use puff pastry for chicken pot pie
Once baked, puff pastry becomes crispier and flakier than a regular pie crust due to its separate layers of butter and…
