Q1: What exactly is a "deconstructed" pot pie?

A deconstructed pot pie is a modern and brilliant way to serve this classic dish. Instead of enclosing the filling inside a pastry crust (which can often lead to a soggy bottom crust), the two main components—the creamy filling and the crispy crust —are cooked separately . The hot, creamy stew is then ladled into a bowl and the perfectly crisp and flaky pastry is placed on top just before serving. It's a foolproof method for a perfect result every time!

Q2: What is the absolute secret to a flaky, not tough, puff pastry?

When you are working with store-bought puff pastry, the two most important secrets are to keep it very cold , and to bake it in a hot oven . Be sure to follow the thawing instructions on the package carefully. You want the dough to be just pliable enough to work with, but still very cold to the touch. The high heat of the oven is what will cause the layers of butter in the dough to create steam, which is what gives the pastry its signature, beautiful "puff."

Q3: Can I make this dish ahead of time for a party?

Yes, this is a perfect make-ahead dish for a dinner party! The best method is to prepare the creamy chicken stew completely and store it in the refrigerator. You can also bake your puff pastry lids a day in advance. When your guests arrive, you can simply reheat the stew on the stovetop and gently re-crisp the pastry lids in the oven for a few minutes.

Q4: Can I freeze the chicken stew?

Yes, this creamy chicken stew freezes beautifully! Let it cool completely, and then you can store it in freezer-safe containers for up to 3 months. Let it thaw overnight in the refrigerator and then reheat it gently on the stovetop. The puff pastry lids are best made fresh.

Q5: What are the best apples to use for a savory dish like this one?

You want to use a firm apple that will hold its shape when cooked and not turn into a mushy applesauce. An apple that is both a little sweet and a little crisp , like a Gala, a Fuji, or a Honeycrisp , as the recipe suggests, is a fantastic choice that will complement the savory chicken and vegetables beautifully.

Easy Deconstructed Chicken Pot Pie

The Best Easy Deconstructed Chicken Pot Pie (with Puff Pastry!)

A quick and easy, deconstructed version of a classic chicken pot pie. This recipe features a rich and creamy stew made on the stovetop with shredded rotisserie chicken, a variety of vegetables including potatoes, carrots, and leeks, and a touch of apple for sweetness. The savory sauce is thickened with a roux and enriched with chicken stock and cream. Instead of a traditional pie crust, the stew is served in bowls and topped with a large, flaky piece of baked puff pastry.

Author: Grace

Ingredients

1 package (2 sheets) puff pastry dough, thawed
1 large egg, beaten with a splash of water
1 medium onion, chopped
1 small to medium potato, chopped
2 small ribs celery, chopped
1 carrot, chopped
1 leek, thinly sliced
1 apple (e.g., Gala or Honeycrisp), diced
3 tablespoons butter
1 large fresh bay leaf
A small bundle of fresh parsley and thyme
Kosher salt and fresh pepper
1/8 teaspoon freshly grated nutmeg
2 tablespoons all-purpose flour
About 3 cups chicken stock
1 rotisserie chicken (about 3 pounds), meat pulled and shredded
2 teaspoons Dijon mustard
1 tablespoon heavy cream or crème fraîche
Juice of 1/2 a lemon

Instructions

Preheat the oven to 375°F. Line a baking sheet with parchment paper.
Prepare the Pastry Topper: On a lightly floured surface, roll out the puff pastry dough slightly. Cut it into 4 to 6 large rectangular or square portions.
Arrange the dough pieces on the prepared baking sheet. Cut a small vent in the center of each piece. Brush the dough with the egg wash.
Bake for 20 to 22 minutes, until puffed and golden brown.
Make the Filling: While the pastry bakes, heat a Dutch oven or large deep skillet over medium to medium-high heat. Melt the butter.
Add the onion, potato, celery, leek, apple, bay leaf, and herb bundle. Season with salt, pepper, and nutmeg. Cook for 8 to 10 minutes, stirring occasionally, until the vegetables soften.
Sprinkle in the flour and stir for one minute to cook out the raw taste.
Whisk in the chicken stock to thicken the sauce.
Add the shredded rotisserie chicken to the sauce to reheat. Remove the bay leaf and herb bundle.
Remove the pot from the heat and stir in the Dijon mustard, cream, and lemon juice.
To serve, ladle the chicken and vegetable stew into bowls and top each with a baked puff pastry lid.

Notes

This recipe is a ‘deconstructed’ pot pie, where the pastry is baked separately and served on top of the stew, ensuring it stays flaky and crisp.
Using store-bought puff pastry and a pre-cooked rotisserie chicken are key time-saving shortcuts.
It is important to wash leeks thoroughly, as grit can be trapped between their layers.

Find it online: https://www.eatswithsoul.com/deconstructed-chicken-pot-pie/