Miso Chicken Pot Pie with a Puffy Pastry Crust
Miso Chicken Pot Pie with puff pastry crust is the ultimate comfort food with a flavorful twist. The miso adds a depth of flavor that makes this recipe stand out, while the flaky pastry brings everything together. Perfect for chilly evenings, family dinners, or meal prep, this pot pie is sure to become a repeat favorite.
Servings: 6
Ingredients
- 1 tablespoon olive oil
- 1 onion diced
- 1 cup carrots diced
- 1 cup mushrooms sliced
- 2 small potatoes diced
- 2 celery stalks chopped
- 4 cloves garlic minced
- 2 tablespoons butter
- 2 tablespoons flour
- 1 1/4 cups chicken stock
- 3 tablespoons white miso paste
- 1/4 cup heavy cream
- 2 cups cooked chicken shredded
- 1 sheet puff pastry thawed
- 1 egg beaten (for egg wash)
- Salt and black pepper to taste
Instructions
- Preheat oven to 400°F. In a large skillet, heat olive oil over medium heat. Add the onion and cook for 3-5 minutes. Add in the carrots, mushrooms, potatoes, and celery. Cook until softened, about 8 to 10 minutes.1 tablespoon olive oil, 1 onion, 1 cup carrots, 1 cup mushrooms, 2 small potatoes, 2 celery stalks
- Stir in garlic and cook for 1 minute. Push vegetables to the side and melt butter in the skillet. Whisk in flour to form a roux, cooking for 2 to 3 minutes.4 cloves garlic, 2 tablespoons butter, 2 tablespoons flour
- Slowly whisk in chicken stock, stirring constantly until the sauce thickens. Stir in miso paste and heavy cream. Adjust seasoning with salt and pepper. Add shredded chicken and fold everything together. Remove from heat.1 1/4 cups chicken stock, 3 tablespoons white miso paste, 1/4 cup heavy cream, 2 cups cooked chicken, Salt and black pepper to taste
- Transfer the filling into a baking dish. Roll out puff pastry to cover the top, sealing edges around the dish. Or cut the puff pastry into small rectangles and layer over the chicken pot pie mixture, slightly overlapping. Brush puff pastry with egg wash. Cut small slits for steam vents.1 sheet puff pastry, 1 egg
- Bake for 20 to 25 minutes or until pastry is golden brown. Let rest for 5 minutes before serving.
Notes
✔️ Use white miso paste for a mild, balanced flavor that complements the creamy filling.
✔️ Do not skip the roux step with butter and flour. It ensures the sauce thickens properly.
✔️ Make the filling ahead of time and refrigerate. Add puff pastry just before baking for the crispiest crust.
✔️ Let the pot pie rest before serving so the filling sets slightly and does not spill out.
✔️ Do not skip the roux step with butter and flour. It ensures the sauce thickens properly.
✔️ Make the filling ahead of time and refrigerate. Add puff pastry just before baking for the crispiest crust.
✔️ Let the pot pie rest before serving so the filling sets slightly and does not spill out.
