Puff Pastry Chicken Pot Pie with Asparagus and Mushrooms

Elegant Chicken Pot Pie with Asparagus and Mushrooms in Flaky Puff Pastry


  • 1 sheet puff pastry, thawed
  • 1 pound chicken breast, cooked and diced
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 cup asparagus, chopped
  • 1 cup mushrooms, sliced
  • 1/2 cup frozen peas
  • 1/2 cup carrots, diced
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups chicken broth
  • 1/2 cup heavy cream
  • Salt and pepper to taste
  • 1 egg, beaten (for egg wash)


Preheat oven to 400°F (200°C).
In a large skillet, heat olive oil over medium heat. Add onion and garlic, sautéing until translucent.
Add asparagus, mushrooms, peas, and carrots. Cook for about 5 minutes, or until vegetables are tender.
Sprinkle flour over the vegetables, stirring to coat. Slowly add chicken broth and heavy cream, stirring continuously until the mixture thickens. Season with salt and pepper.
Stir in the cooked chicken, then remove from heat.
Roll out the puff pastry on a floured surface. Cut a piece large enough to cover your pie dish, with extra to hang over the edges.
Transfer the chicken and vegetable mixture to the pie dish. Cover with the puff pastry, seal the edges, and cut slits in the top to allow steam to escape. Brush with egg wash.
Bake for 25-30 minutes, or until the pastry is golden brown and the filling is bubbling.

Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Kcal: 520 kcal | Servings: 4 servings

Leave a Comment