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 secret to an extra puffy, crisp crust is baking the puff pastry separately from the filling.
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 into 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.
Chicken Pot Pie with Woven Puff Pastry Crust
- 1 package 2 sheets frozen puff pastry, thawed
- ½ cup 1 stick butter
- ½ cup flour
- ½ cup chopped onion
- ½ teaspoon salt
- ½ 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
- 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
i want to tear into that gorgeous puff pastry topping! what a delicious dinner!
Asiya @ Chocolate and Chillies
This looks so pretty….Love the weaving pattern! Definitely must give this a try soon!
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!
Maureen | Orgasmic Chef
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.
That might be the most gorgeous pot pie crust I’ve ever seen
This is gorgeous, what a phenomenal idea! I love chicken pot pie, definitely adding this to our menu this fall.
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.
Alison @ Ingredients, Inc
looks amazing Barbara! what a great start to the week
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.
What a beautiful chicken pot pie! I love the braided pastry crust. I have to look into this dry poaching method!
Barbara – this has to be the prettiest pot pie I have ever seen!!
I love this crust! Makes for such a pretty dish. And I have been craving chicken pot pie. I love this!
Pretty and scrumptious! A great idea.
What a beautiful way to dress up a favorite comfort food. How did you know I was looking for a great pot pie recipe?
Totally going to try the woven puff pastry crust. Thanks!
Rocky Mountain Woman
My grandkids would go absolutely gaga over this one…
I’ll have to make it for them..
How beautiful is that? And so easy too. It looks delicious and it’s just about cool enough for chicken pot pie.
Annie @ Annie's Noms
I love this woven crust, it looks amazing. Chicken pot pie is also one of my favourite dishes in the world 🙂
The Mom Chef ~ Taking on Magazines One Recipe at a Time
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.
Christina @ Sweet Pea's Kitchen
Chicken pot pie is one of my favorite fall comfort foods….I love the woven crust. Just beautiful! 🙂