Vegetable (& Chicken) Pot Pie with Puff Pastry Crust

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I have made this pot pie many, many times. I love the pearl onions, rosemary-infused broth based sauce, and puff pastry crust. In this version, I loaded it with CSA vegetables- including carrots, kohlrabi, and 5 baby bok choy! It was more of a vegetable pot pie, which I prefer. Tasty. This recipe was adapted from The New Basics Cookbook by Julee Rosso & Sheila Lukins.

Yield: Serves 8

  • 4 cups chicken stock
  • 3 cups sliced carrots (1/4-inch thick rounds)
  • 1 large kohlrabi
  • 5 baby bok choy or other greens such as kale or chard
  • 4 sprigs rosemary
  • 2 cups pearl onions
  • 4 T unsalted butter
  • 1/4 cup all-purpose flour
  • 1 1/2 pounds cooked chicken breasts (about 2 large), cut into chunks or strips, about 4 cups
  • coarse salt and freshly ground black pepper
  • 1 sheet frozen puff pastry, thawed
  • 1 egg
  • 1 teaspoon water
  1. Season the chicken with salt and pepper and cook. (I used grilled chicken this time but broiled, steamed or poached are also all options.) Cut into bite-sized cubes or strips.
  2. Bring the chicken stock to a boil in a medium saucepan. Add the carrots, kohlrabi, and 1 rosemary sprig, and boil for 4 minutes. Drain, reserving the liquid, and set aside. Discard the rosemary.
  3. With the tip of a paring knife, make a small incision at the root end of each onion; be careful not to cut through completely so that the onion does not fall apart in cooking. Bring a medium saucepan of water to a boil, add the onions, and cook until just tender, 10 minutes. Using a bamboo strainer, lift onions out of the boiling water, rinse under cold water, and peel. Set aside.
  4. Add the greens to the boiling water and cook for 1-2 minutes, until wilted. Drain and set aside.
  5. Melt the butter in a saucepan, add the flour, and cook, whisking over medium-low heat, 3 to 4 minutes. Add the reserved carrot/kohlrabi liquid. Cook, whisking, until thickened, another 3 to 4 minutes. Add a sprig of rosemary, cover, and set aside to cool. Taste and adjust the seasoning, if necessary.
  6. Spread the chicken and vegetables evenly over the bottom of a deep 9×11 pan. Pour thickened sauce over the mixture and insert rosemary sprigs.
  7. Roll the thawed puff pastry to a rectangle large enough to seal over the baking dish. (I roll it between pieces of plastic wrap or parchment paper.)
  8. Whisk the egg and water together, and brush to outside rim of the baking dish with the egg wash. Drape the dough over the top and press the edges to seal. Brush the top with egg wash as well. Chill in the freezer for 20 minutes.
  9. Preheat the oven to 475 degrees.
  10. Transfer the baking dish to the oven, and bake until the pastry is puffed and well browned, 15 to 18 minutes. Serve immediately.

About thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, and Martha Stewart Living.

6 responses to “Vegetable (& Chicken) Pot Pie with Puff Pastry Crust

  1. I do enjoy a good pot pie on a cold day/night. It’s real comfort food to me. Your dish here, with all of those veggies, looks terrific!

  2. That looks beautiful and I love it:)

  3. This looks so good for these cold days that are now upon us. I never thought of using puff pastry — makes it so much easier! Thanks for sharing :)

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