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Creamy Marry Me Chicken Pot Pie with Puff Pastry

creamy marry me chicken pot pie - featured image
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An elevated comfort food dish featuring a rich, tangy sun-dried tomato pesto sauce and tender chicken, all encased in shatteringly crisp puff pastry. This quick and easy recipe delivers gourmet flavor in under 45 minutes.

Ingredients

Scale
  • 2 cups cooked chicken, shredded or diced
  • 2 tablespoons unsalted butter
  • 2 medium shallots, finely chopped
  • 3 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes, packed in oil and chopped
  • 1 cup heavy cream
  • 1/2 cup low-sodium chicken broth
  • 3 tablespoons sun-dried tomato pesto
  • 2 tablespoons all-purpose flour
  • 1 cup snow peas, trimmed
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon dried thyme
  • 1/2 teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste
  • 1 sheet (14-16 oz) puff pastry, thawed
  • 1 egg beaten with 1 tablespoon water (for egg wash)
  • Fleur de sel for sprinkling

Instructions

  1. Preheat oven to 400°F (200°C) and place a baking sheet on the middle rack to heat up. Thaw puff pastry according to package instructions.
  2. In a large skillet over medium heat, melt butter. Add shallots and cook for 3-4 minutes until soft and translucent.
  3. Add minced garlic and cook for 1 minute until fragrant.
  4. Stir in chopped sun-dried tomatoes and cook for 2 minutes to release oils.
  5. Sprinkle flour over the mixture and stir constantly for 1-2 minutes to create a roux.
  6. Slowly whisk in chicken broth, then add heavy cream and sun-dried tomato pesto. Whisk until smooth.
  7. Simmer sauce for 3-5 minutes until it thickens enough to coat the back of a spoon. Stir in thyme, red pepper flakes, salt, and pepper.
  8. Remove from heat and fold in chicken and snow peas. Let filling cool for 5 minutes.
  9. Roll out puff pastry and line a 9-inch pie dish, or use as a top crust with a 1-inch overhang. Crimp edges.
  10. Pour cooled filling into the pastry-lined dish. Brush top with egg wash and sprinkle with fleur de sel.
  11. Cut 4-5 slits in the top for steam to escape. Place on the preheated baking sheet.
  12. Bake for 25-30 minutes until pastry is puffed and golden brown.
  13. Cool for at least 10 minutes before slicing and serving.

Notes

Handle puff pastry gently to maintain layers. Ensure filling is cool before assembling to prevent a soggy bottom. Preheating the baking sheet helps crisp the crust. For a vegetarian version, substitute chicken with roasted cauliflower or mushrooms.

Nutrition

Keywords: chicken pot pie, puff pastry, creamy chicken, sun-dried tomato, marry me chicken, comfort food, easy dinner, weeknight meals

Find it online: https://lirafood.com/creamy-marry-me-chicken-pot-pie-with-puff-pastry/