Easy chicken pot pie with puff pastry double crust 🥧

Step 1

Add the olive oil, the potato, the carrot, and the leeks to a large pot and saute over medium-high heat for 10 minutes.If you notice that the leeks are browning too fast, add a splash of water and continue cooking.

Step 2

Add the chicken breast, the bell peppers, the salt, the black pepper, the thyme and the garlic powder (if using). Stir and cook for 10-15 minutes until most of the juices have evaporated.

Step 3

Sprinkle the flour over the chicken and veggies and stir until you can no longer see any white spots of dry flour.

Step 4

Add the milk and stir well with a spatula until you get a creamy mixture. Let it come to a boil and thicken. Then, add the Parmesan cheese, stir well until melted and remove the pot from the stove.

Step 5

Preheat your oven to 360°F (180°C) and lightly grease a deep pie dish.Cover the surface of your pie dish with one puff pastry sheet. Beat the egg in a small bowl and brush the surface of the bottom crust with the egg wash.

Step 6

Add the rest of the egg wash to the filling and stir well to combine. Add the filling into the pie dish and level the surface with a spatula.

Step 7

Cover the pie with the second sheet of puff pastry, cut any excess crust and pinch the edges to secure the bottom and top crust together.

Step 8

Pierce small holes on the surface of the crust for the steam to escape, brush with some milk and bake for 50-60 minutes or until golden brown.Don't cut into slices while the chicken pot pie is hot, the filling needs time to set. Wait for 40 -50 minutes or until the pie is just warm, then slice and serve.