There’s something undeniably comforting about chicken pot pie, but when we pair it with buttery, flaky croissants, it becomes a whole new level of delicious. This twist on the classic dish combines the hearty, creamy filling we all love with the light, golden layers of croissant dough for a meal that’s as indulgent as it is satisfying.
Ingredients
For this Chicken Pot Pie Recipe With Croissants, we’ll need a few simple staples to create the creamy filling and the buttery croissant crust. Below is a detailed list of what you’ll need.
For The Filling
- 2 cups cooked chicken (shredded or diced)
- 1 cup frozen peas and carrots (thawed)
- 1/2 cup finely diced celery
- 1/4 cup unsalted butter
- 1 small onion (diced)
- 1/3 cup all-purpose flour
- 1 3/4 cups chicken broth (low-sodium preferred)
- 2/3 cup whole milk
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp dried thyme or to taste
For The Croissant Crust
- 1 can refrigerated croissant dough (8-count)
- 1 egg (lightly beaten, for egg wash)
- 1 tbsp milk (to mix with egg for a golden crust)
Equipment Needed
To prepare our Chicken Pot Pie Recipe with Croissants, having the right equipment on hand is essential. Each piece plays a specific role in ensuring effortless preparation and cooking. Here’s a detailed list of what you’ll need:
Kitchen Tools
- Large skillet – For cooking the filling, ensuring even heat distribution.
- Mixing bowl – To combine ingredients like chicken and vegetables with the creamy sauce.
- Whisk – Essential for stirring the sauce to avoid lumps.
- Rolling pin (optional) – To slightly roll out the croissant dough for the perfect fit (if needed).
- Pastry brush – For applying the egg wash to the croissant dough, giving it that mouthwatering golden crust.
- Measuring cups and spoons – To accurately measure ingredients like flour, milk, and seasonings.
- Wooden spoon – For stirring the filling and folding in ingredients.
- Sharp knife – For dicing onions and any other preparation.
Baking Essentials
- 9×13-inch baking dish or casserole dish – The ideal size for layering the croissant dough and creamy chicken mixture.
- Parchment paper – To line the baking dish if sticking is a concern.
- Oven mitts – For safely handling the hot dish post-baking.
- Cooling rack – To allow the dish to cool slightly before serving.
Using each tool appropriately will help us execute this recipe effortlessly, creating a flaky and creamy masterpiece. Here’s a summary of the key equipment as a quick checklist:
| Equipment | Purpose |
|---|---|
| Large skillet | Cooking the filling evenly and thoroughly |
| 9×13-inch baking dish | Layering and baking the pot pie |
| Pastry brush | Applying egg wash for a golden, glossy crust |
| Wooden spoon | Stirring and mixing ingredients seamlessly |
| Measuring cups & spoons | Ensuring precise ingredient amounts |
Having this equipment ready before starting the recipe will make the process organized, enjoyable, and rewarding.
Directions
Let’s bring this Chicken Pot Pie with Croissants to life! Follow these step-by-step directions to create a creamy, savory filling topped with golden, flaky croissants.
Prep
- Cook the chicken: If not already cooked, poach or bake 3 cups of chicken. Once cooked, shred or dice into bite-sized pieces.
- Prepare vegetables: Measure out 1 ½ cups of frozen peas and carrots. Thinly slice 2 stalks of celery and finely dice ½ cup of yellow onion.
- Gather and measure ingredients:
- 4 tablespoons of unsalted butter (cut into chunks for easier melting).
- 3 tablespoons of flour.
- 1 ¾ cups of chicken broth.
- ½ cup of milk (whole or 2%).
- Seasonings: ½ teaspoon salt, ½ teaspoon black pepper, and ¼ teaspoon dried thyme.
- Preheat your oven: Set it to 375°F (190°C). Let it heat while you prepare the filling.
- Prepare croissant dough: Open one can (8 ounces) of refrigerated croissant dough and unroll the triangles. Keep them ready to layer later.
- Prepare egg wash: Whisk together 1 egg and 1 tablespoon of milk in a small bowl using a fork.
- Grease the baking dish: Lightly butter or spray a 9×13-inch baking dish to prevent sticking.
Cook
- Make the filling:
- Heat a large skillet over medium heat and melt 4 tablespoons of butter. Add diced onion and celery; stir for about 3–4 minutes until softened.
- Sprinkle the flour evenly over the cooked vegetables and stir constantly for about 1 minute to remove the raw flour taste.
- Gradually whisk in chicken broth and milk, creating a smooth sauce. Bring this to a simmer to thicken. This should take 4–5 minutes.
- Stir in shredded chicken, peas, carrots, salt, pepper, and thyme until combined. Remove skillet from heat.
- Assemble in baking dish:
- Spread the creamy chicken mixture evenly into the greased 9×13-inch baking dish.
- Layer the unrolled croissant triangles over the filling. Arrange them so they slightly overlap and fully cover the surface.
- Apply egg wash: Use a pastry brush to evenly coat the croissant dough with the egg wash for a glossy, golden crust.
- Bake: Place the dish in the preheated oven and bake for 20–25 minutes, or until the croissants are golden brown and flakey on top.
- Cool slightly before serving: Let it rest on a cooling rack for 5–10 minutes after removing it from the oven. This allows the filling to settle and avoids burning when slicing.
Make-Ahead Instructions
- Prepare the Filling Ahead:
- Cook the creamy filling as per the recipe instructions. Allow it to cool completely before storing.
- Transfer the cooled filling into an airtight container. Store it in the refrigerator for up to 2 days.
- For longer storage, place the filling in a freezer-safe container. Freeze for up to 3 months.
- To thaw frozen filling, leave it in the refrigerator overnight.
- Assemble Before Baking:
- If the filling is pre-cooked and stored, reheat it gently in a skillet or microwave until warm (not hot).
- Pour the warmed mixture into the baking dish.
- Refrigerated croissant dough should remain unwrapped and rolled out just before assembly to keep it fresh.
- Pre-Bake Tips (Optional):
- If desired, bake the prepared dish without the croissant topping, then refrigerate or freeze it. Just before serving, add the croissant triangles and finish baking.
- Egg Wash Preparation:
- Beat the egg and milk together the same day you plan to bake. Prepare it fresh for the best shine and golden finish.
Storage Times at a Glance
| Item | Storage Method | Duration |
|---|---|---|
| Creamy filling (cooked) | Refrigerator (airtight) | Up to 2 days |
| Creamy filling (cooked) | Freezer (airtight) | Up to 3 months |
| Assembled, semi-baked pie | Refrigerator | Up to 1 day |
| Assembled, semi-baked pie | Freezer | Up to 1 month |
Baking After Storing:
- For refrigerated pies, bake directly in a preheated oven at 375°F but add an extra 5-10 minutes to ensure the filling is heated through.
- For frozen pies, thaw overnight in the refrigerator before baking. Increase baking time by 15-20 minutes while covering loosely with foil if needed to prevent over-browning.
Tips For Success
Achieving the perfect Chicken Pot Pie with Croissants requires attention to detail at every step. Follow these expert tips to elevate this classic comfort dish:
1. Use High-Quality Croissant Dough
Opt for refrigerated croissant dough of high quality for the best buttery, flaky results. Check for dough that rises well during baking to create the signature golden layers. Avoid dough nearing its expiration date for the freshest taste.
2. Cook the Filling to the Right Consistency
Ensure the creamy filling is thick enough to hold its shape but not overly dense. Here’s a helpful tip: simmer the filling until it coats the back of a spoon. Properly thickened filling prevents the base from becoming watery during baking.
3. Cool the Filling Slightly Before Assembly
Never add piping hot filling directly under croissant dough. This can make the dough soggy and compromise the dish’s texture. Allow the filling to cool for about 10-15 minutes after cooking before spreading it in the baking dish.
4. Align Croissant Triangles Strategically
For an evenly layered crust, overlap the croissant triangles slightly. Make sure to seal the edges lightly at the borders of the pan without over-compressing. This step ensures an attractive, puffed crust after baking.
5. Master the Egg Wash Technique
Apply a thin, uniform layer of egg wash using a pastry brush. This gives your croissants a stunning golden-brown finish. Be careful not to over-saturate the dough as it might result in uneven browning.
Table: Egg Wash Ingredients and Proportions
| Ingredient | Measurement |
|---|---|
| Large Egg | 1 |
| Milk (or Water) | 1 tablespoon |
Whisk the egg and milk thoroughly to achieve a smooth mixture.
6. Bake at the Right Temperature
Preheat the oven to 375°F (190°C) and bake until the croissant crust is puffed and golden brown, approximately 25-30 minutes. Keep your oven consistent and avoid opening it frequently during baking to maintain even temperature.
7. Let It Rest Before Serving
Post-baking, allow the pot pie to rest for 5 minutes before serving. This step helps set the filling slightly, making it easier to slice and serve without spills.
8. Experiment with Add-Ins
For a personal touch, incorporate additional ingredients like mushrooms, diced potatoes, or shredded cheese into the filling. These add flavor complexity and texture while staying true to the essence of this dish.
Serving Suggestions
When serving our Chicken Pot Pie with Croissants, the possibilities for accompaniments and presentation are endless. This dish is inherently savory and indulgent, so pairing it with light and refreshing sides enhances its appeal. Below, we’ve compiled some serving ideas to complement this rich, flavorful meal:
Perfect Side Dishes
- Fresh Green Salad: A crisp mix of romaine lettuce, baby spinach, and arugula with a light vinaigrette adds a refreshing contrast to the creamy chicken filling. Toss in cherry tomatoes and thinly sliced cucumbers for added crunch.
- Steamed Vegetables: Broccoli, green beans, or asparagus lightly tossed in olive oil, garlic, and a pinch of salt make excellent side choices. The simplicity balances the complexity of the pie.
- Mashed Sweet Potatoes: A dollop of this naturally sweet and creamy side harmonizes beautifully with the savory pie filling.
- Coleslaw: Opt for a tangy vinaigrette-based coleslaw to provide a zesty balance to the buttery croissants.
Bread and Spreads
- Garlic Butter Rolls: Though optional, these soft rolls are perfect for mopping up any leftover creamy sauce from your plate.
- Herbed Butter or Compound Butter: Serve alongside, allowing diners to spread it over their croissants for extra flavor indulgence.
Beverage Pairings
Pairing the right drink with your dish enhances the dining experience. Here are some ideas:
| Beverage | Description |
|---|---|
| White Wine | A chilled Chardonnay or Sauvignon Blanc accents the richness with a crisp kick. |
| Iced Tea | Unsweetened or lightly sweetened tea complements the savory tones naturally. |
| Sparkling Water | A splash of carbonation refreshes the palate between bites. |
| Apple Cider | Its slight sweetness offers a cozy, seasonal touch when served warm or chilled. |
Serving Tips
- Plating: Allow the pot pie to cool slightly, about 5–10 minutes, before slicing and serving. Use a wide spatula to lift each portion carefully to preserve the layers of the croissants.
- Garnishing: Sprinkle freshly chopped parsley or a light dusting of grated Parmesan cheese on top for a professional-looking finish.
- Presentation: Serve individual portions on a clean white plate to highlight the golden croissant topping and vibrant filling.
Conclusion
This Chicken Pot Pie with Croissants recipe is a comforting, flavorful dish that brings a unique twist to a classic favorite. The combination of creamy filling and flaky croissant layers creates a meal that’s both satisfying and visually stunning.
Whether you’re serving it for a family dinner or a special occasion, this recipe is sure to impress. With its make-ahead options, expert tips, and versatile pairings, it offers convenience and creativity for every home cook. Let’s embrace the joy of baking and share this delightful dish with those we love.
Frequently Asked Questions
What makes Chicken Pot Pie with Croissants unique?
This version replaces traditional pie crust with buttery, flaky croissants, creating a lighter, golden layer that perfectly complements the creamy filling, making the dish more indulgent and satisfying.
What ingredients are needed for this recipe?
You’ll need cooked chicken, peas, carrots, celery, butter, onion, flour, chicken broth, milk, seasonings, refrigerated croissant dough, an egg (for egg wash), and milk.
What equipment is essential for preparing this dish?
Key tools include a large skillet, whisk, mixing bowl, pastry brush, 9×13-inch baking dish, parchment paper, oven mitts, and a cooling rack.
Can I make this dish ahead of time?
Yes, you can prepare the filling in advance and refrigerate or freeze it. Assemble with fresh croissant dough and bake before serving.
How do I store leftovers?
Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the oven for the best texture and flavor.
Do I need to pre-cook the croissant dough?
No, the croissant dough bakes directly in the oven with the filling, turning golden and flaky.
What sides pair well with Chicken Pot Pie with Croissants?
Pair it with a fresh green salad, steamed vegetables, mashed sweet potatoes, or coleslaw for a balanced meal.
Can I customize the filling?
Absolutely! You can add mushrooms, cheese, or your favorite vegetables to enhance the flavor and texture of the dish.
How do I achieve a golden crust?
Use an egg wash made with a beaten egg and a splash of milk. Brush it over the croissant dough before baking.
What temperature should I bake the dish at?
Bake at 375°F (190°C) until the croissants are golden brown and the filling is bubbling, usually around 25-30 minutes.
Can I freeze the assembled pot pie?
Yes, assemble the pie but don’t bake it. Cover tightly and freeze for up to 3 months. Bake straight from frozen, adding extra time as needed.
How do I prevent sogginess in the crust?
Cool the filling slightly before assembly, and ensure the oven is preheated to achieve a crispy croissant layer.