A classic chicken pot pie filling topped with a fun basketweave puff pastry crust. It looks difficult, but it’s easy to make using frozen puff pastry and a pizza cutter.
The September edition of Cuisine at Home features a Chicken Pot Pie Casserole with sweet potato and apple topped with a basketweave crust. I loved the idea of a basketweave crust, and my son-in-law had been asking us to put my chicken pot pie on the menu, so I decided to combined the two recipes in to a delicious new chicken pot pie recipe.
I like to make pot pies with chicken and vegetables that I have cooked ahead of time so it comes together quickly. I used the dry poaching method posted on The Kitchn to cook several chicken breasts for this recipe and the Butternut Squash Soup with Chicken and Orzo I made the day before.
If making pie crusts intimidates you, this is a fun, easy alternative. Just remember when working with puff pastry, it’s important to keep it cold. If your puff pastry warms up when you’re rolling it out or braiding it, just pop it in the freezer for a few minutes to keep it cold.
An easy way to weave the crust is to fold half of the strips back on top of themselves, lay a strip down then fold the strips back in to place, alternating every other row.
Ingredients
- 1 package (2 sheets) frozen puff pastry, thawed
- 1/2 cup (1 stick) butter
- 1/2 cup flour
- 1/2 cup chopped onion
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1 can (14.5 oz) chicken broth
- 1 cup half and half (I used fat free)
- 2 cups cooked chicken, diced
- 2 large potatoes, cooked and diced
- 2 large carrots, diced and steamed until tender
- 1 cup frozen peas
Directions
- Roll each pastry sheet into a 9 x 13 rectangle on a floured board or parchment. Cut one sheet in to 9 horizontal 1 inch wide strips. Cut the other sheet in to 13 vertical 1 inch wide strips. (I used a pizza cutter to cut the strips.) On a parchment or Silpat line baking sheet, weave strips into a 9 x 13 lattice pattern.
- Put the crust on the baking sheet in the freezer while preparing the filling.
- Preheat oven to 425º. Spray a 9x13 pan with nonstick cooking spray.
- In large saucepan, heat butter over medium heat until melted. Add onion and cook until tender, 3 - 5 minutes. Whisk in flour, salt and pepper. Cook, stirring constantly, for 2 to 3 minutes until smooth and bubbly.
- Slowly add chicken broth and half and half, stirring constantly until the sauce is thick and smooth, about 2 minutes. Add more or less half and half as needed.
- Stir in chicken, potatoes, carrots and frozen peas. Pour into prepared casserole dish.
- Remove puff pastry crust from the freezer. Put the baking sheet in the oven on the top rack and the casserole on the bottom rack and bake uncovered 25 to 30 minutes until the crust is golden brown and filling is bubbly.
- Put puff pastry crust on top of pie right before serving.
More pot pies you might like:
Chicken Pot Pie Bundles, Kathie Cooks
Slow Cooker Chicken and Mushroom Pot Pie, What’s Megan Making
Cajun Turkey Pot Pie, Simply Recipes
Minestrone Pot Pie, How Sweet It Is
Don’t miss out on a new recipe. Subscribe to Barbara Bakes by Email
Some of the links in my posts may be “affiliate links.” This means if you click on the link and purchase the item, I will receive an affiliate commission. Thank you for supporting Barbara Bakes when you shop!
I love to bake, especially cookies, cakes, and pies. I’ll post my adventures in the kitchen, my favorite new recipes, as well as our family favorites.
Chicken pot pie is one of my favorite fall comfort foods….I love the woven crust. Just beautiful!
As the temps head down, pot pies are definitely going to be on the menu again. I love the idea of the woven crust using the puff pastry. It’s gorgeous.
I love this woven crust, it looks amazing. Chicken pot pie is also one of my favourite dishes in the world
How beautiful is that? And so easy too. It looks delicious and it’s just about cool enough for chicken pot pie.
My grandkids would go absolutely gaga over this one…
I’ll have to make it for them..
Totally going to try the woven puff pastry crust. Thanks!
What a beautiful way to dress up a favorite comfort food. How did you know I was looking for a great pot pie recipe?
Pretty and scrumptious! A great idea.
Cheers,
Rosa
I love this crust! Makes for such a pretty dish. And I have been craving chicken pot pie. I love this!
Barbara – this has to be the prettiest pot pie I have ever seen!!
What a beautiful chicken pot pie! I love the braided pastry crust. I have to look into this dry poaching method!
Barbara, this looks just fantastic. I have never thought to weave strips of puff pastry like this, and especially not over something like chicken pie filling! It’s a wonderful idea and I am going to try it soon. I am also unfamiliar with the concept of “dry poaching” so I am going to hop on over to that link you have in your post to check it out. This is a lovely, lovely dish. I have no doubt it would be a huge hit in my household.
looks amazing Barbara! what a great start to the week
That crust looks gorgeous! I haven’t had a pot pie in too long. I love all of the foods that make their way onto our tables again.
This is gorgeous, what a phenomenal idea! I love chicken pot pie, definitely adding this to our menu this fall.
That might be the most gorgeous pot pie crust I’ve ever seen
Remember when we were kids and made potholders with the loopy things? Yeah, I skipped a few spots too. I tried a weaved crust once and got interrupted and I had a big skip right in the middle. I was so irritated with myself but it still tasted pretty good.
Your pie is beautiful.
I love maureen’s memories- I used to make the pot holders with the loop things too! Never good at it- always better in the kitchen than making things for the kitchen! LOL! Your chicken pot pie sounds amazing and the puff pastry looks so delicate and gorgeous. I love the detail in the weaving!
This looks so pretty….Love the weaving pattern! Definitely must give this a try soon!
i want to tear into that gorgeous puff pastry topping! what a delicious dinner!
This is SO pretty, Barbara! What a lovely presentation for an already delicious dish.
For a moment there, I swore I saw sprinkles in your pot pie–it took me quite a while to register that those were carrots and peas. It looks just as good as a dessert, though–thank you so much for sharing this beautiful basket-weave entree!
Mum, I was just thinking of pastry too and baked something with pastry yesterday. Great minds think alike huh?;) I love that woven pastry crust! xxx
That is one beautiful pot pie!
What a delectable and comforting autumn dinner! The woven top is just a delight! Frozen puff pastry is such a great timesaver and makes such an elegant crust! A sumptuous recipe!
How cool is this, Barbara? I love it! And that chicken pot pie looks like comfort food heaven! I have to make this. Love it!
I noticed you use fat free half and half. That got my attention, because I always ee chicken pie as heavy. Love your criss cross crust too.
I have never used a puff pastry, but now can’t wait to try one. Pot pie is a favorite of mine. Your pictures are always so inviting.
Thanks sis!
That is so pretty! And great idea to make it in a casserole dish like that.
Wow! This looks amazing. You and Annalise have this pie crust art down. I’m taking tips from you guys the next time I need to make something beautiful with pie crust!
The woven top crust is definitely eye catching!
~Judy
Gorgeous woven crust, Barbara. The pie must taste scrumptious.
That crust is just too pretty to eat!
This looks perfect! Nice flakey yummy crust.
I’ve never seen anything like this, it turned out perfect!
Sometimes I just want to eat dinner at your house Barbara. What time should I be there? Beautiful dish.
Hi Cindy – dinner’s at 6:00 will you bring your caramel apples for dessert!
Oh wow, such a wonderful idea by braiding the pastry this way. Kudos!
Kristy