Easy Chicken Pot Pie With Puff Pastry

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This easy Chicken Pot Pie with Puff Pastry makes a hearty and comforting main dish. A delicious mixture of vegetables, succulent chunks of tender chicken, and creamy sauce is topped with a flaky, buttery crust. This easy recipe is a family favorite that is ready to eat in about an hour!

A serving of creamy chicken pot pie on a white plate, with a skillet of pie in the background.

Chicken pot pie is classic comfort food, perfect for a cozy night in. This creamy chicken pot pie combines cooked chicken with healthy vegetables and flavorful spices. It is then topped with flaky pastry.

Serve it up piping hot for a delicious meal your family will love.

Be sure to try my White Chicken Chili and Venison Stew too!

And for a quick and delicious 30 minute recipe, try my Sweet and Tangy Pineapple Chicken Stir Fry!

😃 Why You Will Love This Recipe

Easy Recipe: With the addition of frozen pastry, this puff pastry chicken pot pie is ready to eat in about an hour.
Ultimate Comfort Food: This dish is the perfect comfort food, and this recipe is easy to prepare as it uses buttery puff pastry instead of traditional pie crust.
Flaky Puff Pastry: This light and flaky crust pairs perfectly with the creamy chicken filling.
Creamy Filling: The flavorful filling is loaded with chicken and vegetables, and a savory sauce thickened with a roux.
Versatile: You can easily use any vegetables you have on hand. You can also use leftover Smoked Turkey instead of chicken.
Make-Ahead: This is a great make-ahead dish. You can prepare the filling and puff pastry crust ahead of time, and bake the pie just before serving. This makes it a great option for busy weeknights or weekends.
Leftovers: Leftovers are just as delicious. You can easily reheat individual portions for a quick and delicious meal later in the week - making it perfect for meal prep.

🍗 Ingredient Notes and Substitutions

The ingredient list may look long, but combining simple ingredients makes this dish incredibly flavorful.

The ingredients for the chicken pot pie with puff pastry measured out and placed on a wooden table.

Frozen puff pastry. You will use 1 or 2 sheets, depending on the size of your skillet or casserole dish. If you want to do a basket weave, you will need two sheets. If you only use one sheet, put the other one back in the freezer or fridge. If you want to use it up, you could make Cinnamon Sugar Puff Pastry.
Chicken breasts. I used boneless skinless chicken breasts, but you could also use chicken thighs (these Air Fryer Chicken Thighs are fantastic), Instant Pot Chicken Breasts, leftover turkey, leftover Smoked Turkey, or store-bought rotisserie chicken.
Onion and garlic are flavorful aromatics. Use white onion, yellow onion, or red onion.
Carrots and celery. Carrots provide sweetness and texture, while celery adds a subtle flavor that enhances the flavors of the sauce. I have also used buttercup squash instead of carrots, and it tasted equally as delicious.
All-purpose flour and butter. These two ingredients are combined to make a roux to thicken the sauce.
Half-and-half is a light cream that makes the sauce rich and creamy. You could also use whole milk.
Chicken stock. I used store-bought chicken stock, but you could also use homemade chicken stock for even better flavor.
Potatoes, green beans, and frozen peas provide a filling base for the stew, while also adding vitamins and minerals. Feel free to use any kinds of vegetables you have on hand. Mushrooms, broccoli, peppers, and cauliflower would all work well.
Spices: Seasoning salt, black pepper, Italian seasoning, ground thyme, garlic powder, onion powder, and parsley combine together to make this dish absolutely delicious.
Egg yolk and water are mixed together for an egg wash to brown the top of the casserole.

🥘 Step-By-Step Instructions

Preheat your oven to 400 degrees F.

Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the diced chicken, and brown it on all sides, frequently stirring, so it doesn't burn. After 5 minutes, add the onion and garlic. Saute until the onion softens, about five more minutes

Raw diced chicken placed into a hot skillet with olive oil.

Onion and garlic added to the skillet with the cooked chicken.

Add the carrots and celery and saute for three more minutes, stirring frequently.

Push the ingredients to the side of the pan. Melt the butter in the skillet and add the flour. Whisk together to make a roux. Cook and stir for one minute, then mix it into the ingredients in the skillet.

The vegetables pushed to the side and butter and flour added to the skillet.

The ingredients in the skillet cooked and mixed together.

Next, add the chicken broth and half-and-half to the pan. Scrape any brown bits stuck to the bottom of the pan. Next, add potatoes, green beans, and peas. Then, add seasoning salt, black pepper, Italian seasoning, ground thyme, garlic powder, and onion powder. Stir well. Cook and stir until the mixture boils and thickens.

The skillet with the chicken broth and half and half added to it in the skillet.

The spices and seasoning added to the skillet with the chicken mixture.

Turn off the stove and remove the skillet from the heat. 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. 😉

Roll out the puff pastry sheet on a lightly floured surface (cutting board or parchment paper) with a rolling pin. You want it to be just a bit larger than the top of the casserole dish.

HINT: You may only need one pastry sheet, depending on the size of your dish. If you use a large casserole dish or want to do a basket weave with your pastry, you will need two pastry sheets.

A rolling pin rolling out the puff pastry dough so it is big enough to cover the skillet.

Transfer the chicken mixture to a greased casserole dish. Carefully slide the pastry over the filling, draping the edges of the pastry down around the edges of the dish. Let the pastry overhang the edges of the casserole dish. Cut a few slits in the middle of the pastry sheet to prevent the chicken mixture from bubbling up over the pastry.

The chicken mixture in the large skillet.

The puff pastry placed on top of the skillet, with four long slits cut in the middle.

Whisk together the egg yolk and one tablespoon of water in a small bowl to make an egg wash. Brush the egg wash over the pastry sheet with a basting brush.

Bake uncovered in a 400-degree F oven until the pastry is golden brown, the chicken mixture is hot and bubbly, and the potatoes are tender when pierced with a fork, about 25-30 minutes. If the pastry starts to get too dark, cover it loosely with aluminum foil.

The chicken pot pie baked, with a golden brown pastry top.

Let stand for a few minutes before serving.

Enjoy!

The cooked chicken pot pie in a skillet, topped with chopped fresh parsley.

🥦 Variations

Add more vegetables to the filling for extra nutrition.
Sprinkle your favorite cheese - cheddar, mozzarella, Parmesan, etc. - on top of the filling before placing the puff pastry to add an extra layer of flavor.
Top with sour cream or plain Greek Yogurt.
Spice it up with hot sauce or red chili flakes.
Make individual servings by cutting puff pastry into small circles that fit over individual ramekins or oven-safe bowls. Fill each ramekin about ¾ full with filling, then top with puff pastry. Crimp around the edges to seal in the filling, and make a slit in the top with a sharp knife. Place on a baking sheet lined with aluminum foil to bake.

💭 Expert Tips

Use vegetables in your refrigerator, such as spinach, mushrooms, or broccoli; they add flavor and nutrition.
Cut the vegetables all the same size, so they cook evenly.
To make the pot pie a little healthier, you can use whole wheat flour or low-sodium broth.
Ensure you give enough time for the frozen puff pastry to thaw before using.
You will use 1 or 2 sheets of puff pastry, depending on the size of your skillet or casserole dish. If you want to do a basket weave, you will need two sheets. If you only use one sheet, put the other one back in the freezer or fridge. If you want to use it up, you could make Cinnamon Sugar Puff Pastry.
Lightly flour the surface before rolling out the pastry - too much flour can make the pastry dense and heavy.
Cut small slits in the top of the pie to allow steam to escape while baking. This will prevent the mixture from bubbling up over the pastry.
Let it sit for a few minutes before serving...it is hot!

🥗 What To Serve With Chicken Pot Pie

This dish is quite filling on its own, but you can also serve a green salad on the side. You can also serve it with vegetables like Air Fryer Brussel Sprouts, Roasted Buttercup Squash, or Crispy Squash in the Air Fryer.

You can even serve it on top of Twice-Baked Mashed Potatoes for a cozy dish.

I also like to serve it with a loaf of Soft Whole Wheat Bread or Homemade Air Buns to soak up the creamy sauce.

🌡️ Storage

Fridge: To store leftover chicken pot pie, let it cool to room temperature. Transfer to an airtight container and place it in the refrigerator for up to 3 days.

Freezer: Wrap tightly with plastic wrap and foil, and freeze for up to 3 months. When ready to reheat, place it directly into a baking dish and reheat in the oven at 375 degrees F for 30-40 covered with foil, or until hot and bubbly.

📖 Make Ahead Instructions

To make ahead, fill your desired dish(es) or ramekins with the prepared filling. Top with puff pastry, and cut small slits in the top for steam to escape during baking. Cover with plastic wrap or aluminum foil, and place in the fridge until ready to bake. When ready to bake, remove from the refrigerator and bake according to the recipe. You will have to add about 10 extra minutes of cooking time as the casserole will be cold.

❓ Recipe FAQs

Do you roll out puff pastry before using it?

Yes, you should roll out the puff pastry before using it. This is important because rolling out the dough helps to create an even thickness so that the pastry will cook evenly and puff up nicely in the oven. Also, rolling out the dough allows you to shape it into whatever size or shape you need to cover your casserole dish.

How do you keep puff pastry from getting soggy on top of pie?

To prevent the puff pastry from becoming soggy on top, it’s important to use an egg wash and bake it until the top is golden brown. Also, make sure the pastry isn't too thick.

How do you defrost puff pastry?

You can defrost the puff pastry by letting it thaw at room temperature for about 2 hours until it is soft enough to handle and is easy to unroll. You can also place it in the refrigerator overnight, which ensures that the pastry will remain cold and not become too soft or sticky.

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