Ingredients

1 lb boneless/skinless chicken breasts, cooked & shredded

½ cup (1 stick) unsalted butter

4 celery hearts, finely diced

4 medium carrots, finely diced

1 cup thinly sliced leeks

1 tablespoon Creole Cajun Seasoning (homemade or store-bought)

Kosher salt & fresh ground black pepper, to taste

½ teaspoon garlic powder

½ teaspoon smoked paprika

½ lb gold baby potatoes, chopped into quarters

6 cloves of garlic, finely minced

4–6 sprigs fresh thyme, de-stemmed

½ cup all-purpose flour

2 cups chicken broth or stock, plus more if needed

2 cups half and half, room temperature or warmed

1 cup frozen peas

1 (17.3-ounce) store-bought frozen puff pastry, thawed (such as Pepperidge Farm)

1 large egg + 1 tablespoon water, mixed together for egg wash

Instructions

Step 1: Remove the puff pastry from the freezer to thaw according to the package directions.

Step 2: Preheat your oven to 400°F.

Step 3: In a large oven-safe braiser or deep skillet over medium heat, melt the butter. Once sizzling, add the celery, carrots, and leeks. Sauté until golden and softened, about 6–7 minutes. Season with Cajun seasoning, salt, pepper, garlic powder, and smoked paprika. Stir well to combine.

Step 4: Add the potatoes and stir well to mix. Continue cooking until the potatoes are fork-tender, about 7–10 minutes. Add the garlic and thyme, cooking until fragrant, about 1–2 minutes.

Step 5: Sprinkle the flour over the vegetables and potatoes, tossing to evenly coat. Cook for another 2 minutes to eliminate the raw flour taste.

Step 6: Pour in the chicken broth and stir until the mixture thickens and the flour dissolves. Stir in the half and half and bring to a gentle simmer for 3–4 minutes.

Step 7: Add the shredded chicken and frozen peas, stirring well to combine. Let the filling meld for 2–3 minutes. Adjust the consistency by stirring in extra broth if you prefer a looser filling. Remove from heat.

Step 8: Cut the thawed puff pastry into approximately 2-inch squares and arrange them evenly over the filling surface. Brush the pastry with the egg wash mixture for a golden finish.

Step 9: Bake the pot pie for 20–25 minutes until the puff pastry is golden brown and crisp. Let cool for 10 minutes before serving. Enjoy your warm, comforting meal!

Tips & Variations

Use rotisserie chicken for a quick shortcut on the shredded chicken.

Swap in heavy cream instead of half and half for a richer filling.

Add mushrooms or green beans for extra vegetable variety.

If puff pastry is not available, use puff pastry sheets or even biscuit dough, though texture will differ.

For a spicy kick, increase the Creole seasoning or add a pinch of cayenne pepper.

FAQs

Can I prepare the filling ahead of time?

Yes, you can make the filling a day in advance and store it in the refrigerator. Assemble and bake the pot pie just before serving to ensure the puff pastry stays crisp and fresh.

What can I use if I don’t have Creole Cajun seasoning?

If you don’t have Creole Cajun seasoning, you can make a simple substitute by mixing paprika, garlic powder, onion powder, cayenne pepper, dried thyme, oregano, salt, and black pepper to taste.