This creamy Chicken Pot Pie with Puff Pastry is a hearty, comforting main dish that comes together in about an hour. Tender chicken, a mix of colorful vegetables, and a creamy sauce are topped with a flaky, buttery puff pastry crust.
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While I love homemade chicken pot pie, I don't love how much time it takes. By using a shortcut of puff pastry, I can skip the time it takes to make pie crust.
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Puff Pastry Chicken Pot Pie
- Easy Recipe: Ready in about an hour, thanks to the convenience of frozen puff pastry.
- Ultimate Comfort Food: Creamy filling with a flaky crust makes it the perfect comfort food.
- Versatile: Use any vegetables you have on hand, or substitute chicken with leftover turkey.
- Make-Ahead Friendly: Prep the filling ahead of time for an easy weeknight meal.
- Perfect for Leftovers: Reheat individual portions for a quick lunch or dinner.
Chicken Pot Pie with Puff Pastry Ingredients
A complete list of ingredients and amounts can be found in the printable recipe card below.
- Frozen puff pastry: Depending on the size of your dish, you'll need one or two sheets. If you only use one pastry sheet, make cinnamon sugar puff pastry Christmas trees with the other one.
- Chicken breasts: Boneless and skinless; you can also use thighs, leftover turkey, or store-bought rotisserie chicken.
- Vegetables: Carrots, potatoes, celery, onion, garlic, green beans, frozen peas, or any other veggies you have on hand.
- All-purpose flour and butter: Create a roux to thicken the sauce.
- Half-and-half: Adds richness to the sauce. Whole milk can also be used.
- Chicken stock: Use store-bought or homemade chicken stock for better flavor.
- Spices: Seasoning salt, black pepper, Italian seasoning, ground thyme, garlic powder, onion powder, and parsley.
- Egg yolk and water: For the egg wash to brown the pastry.
How to Make Chicken Pot Pie with Puff Pastry
For more detailed instructions with measurements, jump to the recipe card.
- Step 1: Cook Chicken: Preheat your oven to 400°F. Heat olive oil in a large skillet or Dutch oven over medium heat. Add diced chicken and cook until browned on all sides. Add onion and garlic, cooking until the onion softens.
- Step 2: Add Vegetables: Stir in carrots and celery, cooking for a few more minutes.
- Step 3: Make the Roux: Push the ingredients to the side of the pan. Melt butter and whisk in flour to create a roux. Cook for a minute, then mix it with the other ingredients.
- Step 4: Create the Sauce: Add chicken broth and half-and-half, scraping up any brown bits. Stir in potatoes, green beans, peas, and spices. Cook until the mixture thickens.
You may think you don't have enough moisture to cook the potatoes in the skillet - but you do! Do not add more liquid; otherwise, it will bubble up and overflow- ruining your pretty pastry top. I learned this the first time I made it. 😉
- Step 5: Prepare the Puff Pastry: Roll out the puff pastry on a lightly floured surface with a rolling pin. You want it just a bit bigger than your casserole dish.
- Step 6: Assemble: Transfer the chicken mixture to a greased casserole dish. Cover with puff pastry, letting the edges overhang. Cut a few slits in the pastry with a sharp knife to let the steam escape.
- Step 7: Egg Wash: Brush the pastry with an egg wash made from egg yolk and water. Place on a baking sheet to catch any overflow.
- Step 8: Bake: Bake uncovered for 25-30 minutes until the pastry is golden brown and the filling is bubbly. Let it stand for a few minutes before serving.
Variations
- Extra Veggies: Add more vegetables for added nutrition.
- Spicy: Add hot sauce or red chili flakes for some heat.
- Individual Servings: Make mini pot pies in ramekins for individual portions.
Top Tips
- Use Leftover Vegetables: Spinach, mushrooms, broccoli, and other veggies work great.
- Even Cooking: Cut vegetables the same size.
- Healthier Option: Use low-sodium broth.
- Thaw Puff Pastry: Ensure the puff pastry is thawed properly before using.
- Lightly flour Surface: Prevent the pastry from sticking.
- Steam Slits: Cut small slits in the top of the pastry to let steam escape.
Serving Suggestions
Green Salad: Pair with a fresh green salad.
Vegetable Sides: Try with air fryer Brussels sprouts, roasted buttercup squash, or crispy squash in the air fryer.
Comforting Sides: Serve over twice-baked mashed potatoes.
Bread: Enjoy with soft whole wheat bread, homemade air buns, or homemade biscuits with no milk to soak up the creamy sauce.
Storage
Fridge: Store leftovers in an airtight container for up to 3 days.
Freezer: Wrap tightly and freeze for up to 3 months. Reheat in a 375°F oven for 30-40 minutes, covered with foil.
Make Ahead Instructions
Prepare the filling and puff pastry ahead of time. Assemble and refrigerate until ready to bake, adding about 10 extra minutes to the cooking time.
Chicken Pot Pie with Puff Pastry FAQs
Yes, rolling out the dough lets you shape it into whatever size or shape you need to cover your casserole dish.
Use an egg wash and bake until golden brown. Ensure the pastry isn't too thick.
Thaw at room temperature for about 2 hours or overnight in the fridge.
More Delicious Main Dishes To Try
- Olive Garden Asiago Tortelloni Alfredo With Grilled Chicken
- Lasagna with Ricotta Cheese
- Venison Stew
- Pineapple Chicken Stir Fry
- Food Court Bourbon Chicken
Did you make this easy chicken pot pie recipe? If you did, can you do me a big favor and leave a rating and review letting me know how you liked it? This helps my website grow so I can continue to publish free recipes. Thank you! 😊
Printable Recipe
Chicken Pot Pie with Puff Pastry
Equipment
- Large casserole dish
- Large skillet or Dutch oven
- Rolling Pin
Ingredients
- 2 tablespoons olive oil
- 2 pounds boneless skinless chicken breasts diced in 1-inch pieces (or rotisserie chicken)
- 1 large yellow onion diced (about 1 cup)
- 4 cloves garlic minced
- 4 large carrots cut in chunks
- 4 celery stalks cut in chunks (about 1 cup)
- 3 tablespoons butter or margarine
- ½ cup all-purpose flour
- 2 cups chicken broth
- 1 cup half-and-half
- 4 large potatoes cut in chunks
- 2 cups green beans cut in 1-inch pieces
- 1 cup frozen peas
- 1 teaspoon seasoning salt
- ½ teaspoon black pepper
- 2 teaspoon Italian seasoning
- 1 teaspoon ground thyme
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 frozen puff pastry sheet thawed
- 1 large egg yolk
- 1 tablespoon water
- fresh parsley for garnish optional
Instructions
- Preheat: Preheat your oven to 400℉.
- Cook Chicken: In a large skillet over medium-high heat, heat the olive oil. Add the diced chicken and brown it on all sides, stirring frequently to avoid burning. After 5 minutes, add the onion and garlic. Sauté until the onion softens, about 5 more minutes.
- Add Vegetables: Stir in the carrots and celery, cooking for another 3 minutes while stirring frequently.
- Make Roux: Push the ingredients to the side of the skillet. Melt the butter in the skillet and whisk in the flour to create a roux. Cook and stir for 1 minute, then mix it into the other ingredients in the skillet.
- Create Sauce: Pour in the chicken broth and half-and-half, scraping any brown bits from the bottom of the pan. Add the potatoes, green beans, peas, seasoning salt, black pepper, Italian seasoning, ground thyme, garlic powder, and onion powder. Stir well and cook until the mixture boils and thickens.
- Prepare Pastry: Turn off the heat and remove the skillet. Roll out the puff pastry sheet on a lightly floured surface to be slightly larger than the top of your casserole dish. You may need one or two sheets, depending on the size of your dish and whether you want to do a basket weave.
- Assemble Pie: Transfer the chicken mixture to a greased large casserole dish. Carefully place the puff pastry over the filling, draping the edges over the sides of the dish. Cut a few slits in the pastry to allow steam to escape.
- Egg Wash: In a small bowl, whisk together the egg yolk and 1 tablespoon of water. Brush this egg wash over the pastry using a basting brush.
- Bake: Place the casserole dish in the preheated oven and bake uncovered for 25-30 minutes, until the pastry is golden brown, the filling is hot and bubbly, and the potatoes are tender when pierced with a fork. If the pastry starts to brown too quickly, cover it loosely with aluminum foil.
- Serve: Let the pot pie stand for a few minutes before serving, and garnish with fresh parsley if desired. Enjoy!
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Notes
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
**This post was originally published in February 2023. It has been recently updated with more information and helpful tips, but the recipe remains the same.
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