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Claire Saffitz’s Chicken Pot Pie with Homemade Puff Pastry
A deeply comforting, classic chicken pot pie made with a rich, creamy filling and a homemade, ultra-flaky puff pastry crust. Includes step-by-step instructions for traditional puff pastry, but store-bought pastry or pie crust can be substituted for ease.
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Critical Success Points
- • Poach chicken gently and reserve broth.
- • Keep dough and butter cold during puff pastry lamination.
- • Allow proper resting between turns for puff pastry.
- • Chill both filling and pastry thoroughly before assembly.
- • Bake until pastry is deeply golden and center is bubbling.
- • Let pot pie cool before serving to set filling.
Safety Warnings
- • Filling and skillet will be extremely hot when removed from oven; use oven mitts and let cool before serving.
- • Raw chicken and eggs: Wash hands and surfaces after handling.
- • Butter and flour can make surfaces slippery; clean up spills promptly.
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