Chicken Pot Pie with Puff Pastry

Why You’ll Love This Recipe

This version of chicken pot pie is incredibly easy thanks to the use of store-bought puff pastry, which delivers a buttery, crisp topping without the fuss of homemade dough. It’s warm, hearty, and deeply satisfying—ideal for feeding a hungry family or enjoying as leftovers the next day. Plus, it’s endlessly customizable with your favorite vegetables and seasoning.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Cooked chicken (shredded or diced)
• Puff pastry sheet (thawed)
• Onion
• Carrots
• Celery
• Garlic
• Frozen peas
• Butter
• All-purpose flour
• Chicken broth
• Milk or heavy cream
• Salt
• Black pepper
• Fresh thyme or parsley (optional for garnish)
• Egg (for egg wash)

Directions

1. Preheat your oven to 400°F (200°C).
2. In a large skillet, melt butter over medium heat. Add diced onions, carrots, and celery. Sauté until softened, about 5–7 minutes.
3. Add minced garlic and cook for another 1 minute until fragrant.
4. Stir in the flour and cook for 1–2 minutes to form a roux.
5. Slowly pour in chicken broth and milk, whisking continuously until smooth and thickened, about 5–8 minutes.
6. Add the cooked chicken and frozen peas. Season with salt, pepper, and fresh thyme if using. Stir to combine and let it simmer for a couple of minutes.
7. Pour the chicken mixture into a baking dish or individual ramekins.
8. Roll out the puff pastry slightly to fit your dish. Place it over the top, trimming any excess. Cut small slits in the center to allow steam to escape.
9. Brush the pastry with beaten egg for a glossy finish.
10. Bake for 20–25 minutes, or until the puff pastry is golden and crispy.
11. Let it cool slightly before serving.

Servings and timing

This recipe makes about 4 to 6 servings.
Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes

Variations

• Use leftover turkey instead of chicken.
• Add mushrooms for extra umami flavor.
• Swap puff pastry for biscuit dough or pie crust.
• Make it dairy-free by using plant-based butter and milk.
• Spice it up with a dash of cayenne or smoked paprika.

Storage/Reheating

Store leftovers covered in the refrigerator for up to 3 days.
To reheat, cover with foil and bake at 350°F for 15–20 minutes, or microwave individual portions for 1–2 minutes.
If reheating from frozen, thaw in the refrigerator overnight before baking to ensure even heating.

FAQs

Can I use rotisserie chicken for this recipe?

Yes, rotisserie chicken works perfectly and saves time on prep.

Can I make this dish ahead of time?

Yes, you can assemble the filling ahead and refrigerate it. Add the puff pastry just before baking.

Is it possible to freeze chicken pot pie with puff pastry?

Yes, assemble the dish, cover tightly, and freeze. Bake from frozen at 375°F for 45–55 minutes, covering with foil if the pastry browns too quickly.

What vegetables can I use instead of peas and carrots?

You can use green beans, corn, mushrooms, or whatever you have on hand.

Can I use pie crust instead of puff pastry?

Yes, traditional pie crust works well, though puff pastry gives a lighter, flakier texture.

How do I keep the puff pastry from getting soggy?

Let the filling cool slightly before topping with pastry, and ensure your oven is fully preheated before baking.

Can I make individual servings?

Absolutely. Use ramekins or small baking dishes for personal pot pies. Adjust baking time to 18–22 minutes.

Is this recipe gluten-free?

Not as written, but you can use gluten-free flour for the roux and a gluten-free puff pastry substitute.

What’s the best way to thaw puff pastry?

Thaw it in the refrigerator for a few hours or overnight. Avoid microwaving, which can make it sticky or uneven.

Can I add cheese to the filling?

Yes, a little shredded cheddar or Parmesan adds a creamy, savory touch.

Conclusion

Chicken Pot Pie with Puff Pastry is a comforting, classic meal that brings rich flavor and flaky texture to your dinner table with minimal effort. Perfect for cozy nights or impressing guests, this recipe is a go-to favorite that’s simple, satisfying, and endlessly adaptable. Give it a try and enjoy a warm, homemade meal everyone will love.

Chicken Pot Pie with Puff Pastry

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Chicken Pot Pie with Puff Pastry is a cozy, comforting dish featuring tender chicken, vegetables, and a creamy filling topped with golden, flaky puff pastry. A perfect weeknight dinner or hearty leftover meal.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 to 6 servings
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Low Lactose

Ingredients

1. 2 cups cooked chicken, shredded or diced
2. 1 sheet puff pastry, thawed
3. 1 small onion, diced
4. 2 carrots, peeled and diced
5. 2 celery stalks, diced
6. 2 cloves garlic, minced
7. 1 cup frozen peas
8. 4 tbsp butter
9. 1/4 cup all-purpose flour
10. 2 cups chicken broth
11. 1 cup milk or heavy cream
12. 1 tsp salt (or to taste)
13. 1/2 tsp black pepper
14. 1 tsp fresh thyme or parsley (optional)
15. 1 egg, beaten (for egg wash)

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Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large skillet, melt butter over medium heat. Add diced onions, carrots, and celery. Sauté until softened, about 5–7 minutes.
3. Add minced garlic and cook for another 1 minute until fragrant.
4. Stir in the flour and cook for 1–2 minutes to form a roux.
5. Slowly pour in chicken broth and milk, whisking continuously until smooth and thickened, about 5–8 minutes.
6. Add the cooked chicken and frozen peas. Season with salt, pepper, and fresh thyme if using. Stir to combine and simmer for a couple of minutes.
7. Pour the chicken mixture into a baking dish or individual ramekins.
8. Roll out the puff pastry slightly to fit your dish. Place it over the top, trimming any excess. Cut small slits in the center to allow steam to escape.
9. Brush the pastry with beaten egg for a glossy finish.
10. Bake for 20–25 minutes, or until the puff pastry is golden and crispy.
11. Let it cool slightly before serving.

Notes

• Let the filling cool slightly before adding the puff pastry to prevent a soggy crust.
• You can use rotisserie chicken for convenience.
• Freeze the assembled pie before baking for up to 2 months.
• Customize with vegetables like mushrooms, corn, or green beans.
• To reheat, cover with foil and bake at 350°F for 15–20 minutes or microwave individual servings.

Nutrition

• Serving Size: 1 serving
• Calories: 520
• Sugar: 5g
• Sodium: 670mg
• Fat: 32g
• Saturated Fat: 16g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 3g
• Protein: 23g
• Cholesterol: 95mg