Chicken Puff Pastry Pot Pie is a cozy, comforting classic made with tender chicken and vegetables in a creamy savory sauce, topped with buttery golden puff pastry instead of traditional pie crust. This easy baked dish delivers rich homemade flavor with a flaky, bakery-style finish, making it perfect for family dinners or comforting weeknight meals.
Key Takeaways
• Creamy classic comfort food
• Flaky puff pastry topping
• Beginner-friendly baked dinner
• Perfect use for leftover chicken
• Restaurant-style results at home
Why You’ll Love This Recipe
This pot pie combines creamy filling with crisp, buttery pastry for the perfect texture contrast. Using puff pastry makes preparation easier while giving a luxurious finish. It’s hearty, satisfying, and ideal for cozy evenings when you want a warm homemade meal.
Ingredients
Filling
2 tablespoons butter
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
1/3 cup all-purpose flour
2 cups chicken broth
1 cup milk or heavy cream
2 cups cooked chicken, shredded or cubed
1 cup frozen peas
1 teaspoon dried thyme
1/2 teaspoon salt (adjust to taste)
1/4 teaspoon black pepper
Topping
1 sheet puff pastry, thawed
1 egg, beaten (for egg wash)
Equipment
Large skillet
Whisk
Baking dish or oven-safe skillet
Knife and cutting board
Pastry brush
Step-by-Step Instructions
- Preheat oven
Preheat oven to 400°F. - Cook vegetables
In a large skillet, melt butter with olive oil over medium heat. Add onion, carrots, and celery. Cook for 5–6 minutes until softened. Add garlic and cook for 30 seconds. - Make the sauce
Sprinkle flour over vegetables and stir for 1 minute. Gradually whisk in chicken broth and milk until smooth. - Simmer filling
Cook for 4–5 minutes until thickened. Stir in chicken, peas, thyme, salt, and pepper. - Assemble
Transfer filling to a baking dish if not using an oven-safe skillet. Lay puff pastry over the top and trim excess edges. - Add egg wash
Brush pastry with beaten egg for a golden finish. Cut small slits for steam release. - Bake
Bake for 20–25 minutes until pastry is puffed and golden brown. - Rest and serve
Let rest for 5 minutes before serving to allow filling to set.
Tips & Variations
Use rotisserie chicken for quicker prep.
Add mushrooms for extra depth of flavor.
Use mixed frozen vegetables for convenience.
Individual ramekins create personal pot pies.
Serving Suggestions
Serve with a simple green salad or roasted vegetables for balance. Warm dinner rolls pair beautifully with the creamy filling.
Storage & Reheating
Store leftovers in the refrigerator for up to 3 days. Reheat in a 350°F oven until warmed through to keep pastry crisp. Avoid microwaving when possible.
Nutrition (Approx.)
Calories: 520 per serving
Protein: 26g
Carbohydrates: 36g
Fat: 30g
Fiber: 3g
FAQs
Can I use pie crust instead of puff pastry?
Yes, but puff pastry creates a lighter, flakier texture.
Can I make this ahead?
Prepare filling ahead and add pastry just before baking.
Why is my pastry not crisp?
Ensure filling is not overly liquid before baking.
Can I freeze pot pie?
Yes, freeze before baking and cook from frozen with extra baking time.
What chicken works best?
Cooked rotisserie or roasted chicken works perfectly.
Conclusion
Chicken Puff Pastry Pot Pie is the ultimate comfort meal combining creamy chicken filling with buttery, flaky pastry. Easy to prepare yet impressively delicious, this cozy classic is perfect for family dinners and comforting homemade meals.