Homemade chicken pot pie with Puff pastry

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Nothing says comfort like a creamy chicken pot pie with a flaky puff pastry crust. 🥧✨ And let me tell you—making it was a dream thanks to my Susteas Cheese Grater. This little tool is a game-changer: it’s sharp, sturdy, and makes chopping and shredding effortless. I cut my prep time in half, which means less time in the kitchen and more time enjoying that first warm, comforting bite.

—Ingredients—

4 cups chopped or shredded rotisserie chicken
4 carrots
5 stalks of celery
1 large yellow onion
5 cloves garlic minced
5 tablespoons butter
1 teaspoon salt
1/3 cup flour
1 tablespoon chicken bouillon powder
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon dried oregano
1/4 teaspoon turmeric
1/2 teaspoon black pepper
2 cups chicken stock
2 cups frozen peas
2 cups heavy cream
2 sheets puff pastry
1 egg (to brush the top of the puff pastry with)

1. Preheat oven to 400°F.
2. Shred or chop 4 cups of rotisserie chicken. Dice carrots, celery, and onion, then mince the garlic. (Using the Susteas Cheese Grater makes this step quick and effortless!)
3. In a large pan melt 5 tablespoons of butter over medium heat. Add the onion, carrots, celery, garlic and salt. Sauté until softened, about 5 minutes.
4. Sprinkle in 1/3 cup of flour. Stir constantly for 1–2 minutes to cook out the raw flour taste.
5. Add chicken bouillon powder, basil, thyme, rosemary, oregano, turmeric and pepper. Stir well so the spices coat the veggies.
6. Slowly whisk in 2 cups of chicken stock and Continue stirring until the mixture thickens.
7. Add the shredded chicken, frozen peas and the 2 cups heavy cream. Stir everything together and Simmer for 5 minutes to let all the flavors meld together.
8. Transfer the filling into a large baking dish or divide it into individual oven-safe dishes for single servings. Lightly brush the rim of the dish with beaten egg so the puff pastry sticks. Lay the puff pastry sheets over the top, trim the edges, and press them gently against the egg-washed rim to seal. Then brush the top of the pastry with more egg for that golden shine. Then score a small “X” in the center of each pie to let steam escape while baking.
9. Bake at 400°F for 25–30 minutes, until the puff pastry is golden and crispy.
10. Let it cool for a few minutes before serving. Dig in and enjoy that creamy, comforting goodness!