Puff Pastry Chicken Pot Pie is one of my favorite comfort meals when I want something warm, cozy, and deeply satisfying. The creamy chicken and vegetable filling topped with buttery, flaky puff pastry feels both nostalgic and a little elevated. I love how it delivers all the comfort of a classic pot pie with a lighter, crispier topping.
Why You’ll Love This Recipe
I like this recipe because it’s comforting without being heavy and feels special without being complicated. The puff pastry bakes up golden and crisp, while the creamy filling underneath stays rich and flavorful. It’s perfect for family dinners, chilly evenings, or anytime I want a meal that feels like a hug in a bowl.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Cooked chicken, diced or shredded
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Puff pastry sheets, thawed
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Butter
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Olive oil
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Onion, diced
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Carrots, diced
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Celery, diced
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Garlic, minced
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All-purpose flour
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Chicken broth
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Milk or heavy cream
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Frozen peas
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Salt
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Black pepper
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Dried thyme
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Dried parsley
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Egg, beaten (for egg wash)
Directions
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I preheat the oven to 400°F (200°C).
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In a large skillet, I heat butter and olive oil over medium heat.
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I sauté the onion, carrots, and celery until softened, then add the garlic and cook briefly.
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I sprinkle flour over the vegetables and stir until evenly coated.
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I slowly pour in the chicken broth and milk or cream, stirring constantly until the sauce thickens.
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I add the cooked chicken, peas, thyme, parsley, salt, and pepper, then simmer for a few minutes.
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I transfer the filling to a baking dish or individual ramekins.
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I place the puff pastry over the filling, trimming excess and pressing gently around the edges.
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I brush the pastry with beaten egg and cut small slits in the top to release steam.
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I bake for 25–30 minutes, until the pastry is golden brown and puffed.
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I let the pot pie rest for a few minutes before serving.
Servings and timing
This recipe serves about 4–6 people. Prep takes around 20 minutes, and baking takes about 30 minutes, making the total time roughly 50 minutes.
Variations
Sometimes I add mushrooms for extra depth or swap peas for green beans or corn. I’ve also used rotisserie chicken to save time. For a richer filling, I add a splash more cream. When I want individual portions, I bake the pies in ramekins instead of one large dish.
Storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it in the oven at 350°F (175°C) until heated through so the pastry stays crisp. I avoid microwaving when possible since it softens the puff pastry.
FAQs
Can I use leftover chicken?
Yes, I often use leftover roasted or rotisserie chicken, which works perfectly and saves time.
Can I make this ahead of time?
I prepare the filling ahead and refrigerate it. I add the puff pastry and bake just before serving for the best texture.
Can I freeze puff pastry chicken pot pie?
I freeze the filling separately. I don’t recommend freezing it fully assembled because puff pastry bakes best fresh.
What vegetables work best in the filling?
I like carrots, peas, celery, and onions, but almost any vegetable I enjoy works well.
How do I keep the puff pastry from getting soggy?
I make sure the filling isn’t too watery and bake the pie uncovered so the pastry stays crisp.
Conclusion
Puff Pastry Chicken Pot Pie is one of those comforting dishes I turn to again and again. I love the contrast between the creamy filling and the flaky, golden pastry on top. Whether I’m making it for family or just enjoying leftovers the next day, this recipe always delivers warmth, comfort, and classic homemade flavor.
Print
Puff Pastry Chicken Pot Pie
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves 4–6
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Halal
Description
A comforting chicken pot pie with a creamy, savory filling of chicken and vegetables topped with golden, flaky puff pastry for a lighter yet classic twist.
Ingredients
- 2 1/2 cups cooked chicken, diced or shredded
- 1 sheet puff pastry, thawed
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 1 3/4 cups chicken broth
- 3/4 cup milk or heavy cream
- 1 cup frozen peas
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 1 egg, beaten (for egg wash)
Instructions
- Preheat the oven to 400°F (200°C).
- Heat butter and olive oil in a large skillet over medium heat.
- Sauté the onion, carrots, and celery until softened, about 5–6 minutes.
- Add the garlic and cook for 30 seconds until fragrant.
- Sprinkle the flour over the vegetables and stir to coat evenly.
- Slowly pour in the chicken broth and milk or cream, stirring constantly until the sauce thickens.
- Add the cooked chicken, peas, thyme, parsley, salt, and pepper, and simmer for 3–5 minutes.
- Transfer the filling to a baking dish or individual ramekins.
- Place the puff pastry over the filling, trimming excess and pressing lightly around the edges.
- Brush the pastry with beaten egg and cut small slits in the top to vent steam.
- Bake for 25–30 minutes until the pastry is puffed and golden brown.
- Let rest for a few minutes before serving.
Notes
- Rotisserie or leftover chicken works perfectly in this recipe.
- Bake uncovered to keep the puff pastry crisp.
- The filling can be made ahead and refrigerated.
- Best reheated in the oven to maintain pastry texture.
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 6g
- Sodium: 720mg
- Fat: 26g
- Saturated Fat: 11g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 110mg
