Chicken Pot Pie with Puff Pastry

Chicken

A classic comfort-food favorite elevated with a flaky puff pastry crust. This Chicken Pot Pie with Puff Pastry combines a creamy, savory filling of tender chicken, vegetables, and herbs with a crisp, golden top for a homey main dish perfect for weeknights or special gatherings. Easy to customize, freezer-friendly, and satisfying for cooks of all levels.

Why This Recipe Works

  • Puff pastry yields a flaky, buttery crust without the fuss of making pie dough.
  • A simple roux-based sauce creates a rich, velvety filling that clings to every bite.
  • Uses cooked chicken for quick assembly; rotisserie or leftover chicken works great.
  • Flexible: bake in a casserole dish, individual ramekins, or make handheld pot pies.

Servings

6 to 8

Total Time

1 hour 5 minutes
(20 minutes active prep · 45 minutes baking & resting)

Ingredients

  • 4 cups cooked chicken, shredded or diced
  • 1 sheet frozen puff pastry, thawed (9×9-inch or rolled from a 10×15-inch sheet)
  • 4 tablespoons unsalted butter
  • 1 medium yellow onion, finely chopped
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 1 cup frozen peas
  • 3 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1 cup whole milk or half-and-half
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
  • 1 bay leaf (optional)
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 tablespoon Dijon mustard (optional)
  • 1 egg beaten with 1 tablespoon water (egg wash)
  • 1 tablespoon olive oil
  • 2 tablespoons chopped fresh parsley (optional, for garnish)

Equipment

  • 9-inch deep-dish pie dish or 9×13-inch casserole
  • Skillet
  • Saucepan
  • Baking sheet
  • Pastry brush
  • Rolling pin (if needed)

Preparation Overview

  1. Preheat oven to 400°F (200°C).
  2. Cook aromatics and vegetables, make a roux, and add broth + milk.
  3. Stir in chicken, peas, and seasonings; thicken to desired consistency.
  4. Fill the baking dish, top with puff pastry, egg wash, and bake until golden.

Step-by-Step Instructions

1. Prepare Oven and Puff Pastry

  • Preheat oven to 400°F (200°C).
  • Roll puff pastry if needed to fit your dish, leaving a 1-inch overhang. Keep chilled.

2. Cook the Vegetables

  • Heat 1 tablespoon olive oil and 2 tablespoons butter in a large skillet.
  • Add onion, carrots, and celery; sauté 6–8 minutes until softened.
  • Add garlic and cook 30 seconds.

3. Make the Roux and Sauce

  • Push vegetables aside and add remaining 2 tablespoons butter.
  • Stir in flour and cook 1–2 minutes to remove raw flour taste.
  • Slowly whisk in chicken broth, then milk or half-and-half.
  • Add thyme, bay leaf (if using), and mustard (optional).
  • Simmer 4–6 minutes until thickened. Remove bay leaf.

4. Combine Filling

  • Stir in cooked chicken and peas.
  • Simmer 2–3 minutes until heated through.
  • Season with salt and pepper. Adjust thickness with extra broth or more simmering.

5. Assemble Pot Pie

  • Transfer filling to your pie or casserole dish.
  • Lay puff pastry over the top, sealing and trimming edges.
  • Cut 2–3 slits for steam release.
  • Brush with egg wash. Add flaky sea salt if desired.

6. Bake

  • Place dish on a baking sheet and bake 30–40 minutes.
  • Pastry should be deep golden and filling bubbling.
  • Tent loosely with foil if browning too quickly.

7. Rest and Serve

  • Allow pot pie to rest 10–15 minutes before serving.
  • Garnish with parsley.

Tips for Success

  • Chicken: Rotisserie chicken adds flavor and saves time.
  • Puff pastry: Keep pastry cold for maximum puff and flakiness.
  • Thickness: Add heavy cream at the end for a richer filling.
  • Make-ahead: Prepare filling up to 2 days ahead.
  • Freezer-friendly: Assemble and freeze before baking; bake from frozen.
  • Individual pies: Use ramekins; bake 20–25 minutes.

Variations and Swaps

  • Gluten-free: Use GF puff pastry and GF flour.
  • Dairy-free: Use oat or almond milk + dairy-free butter.
  • Vegetarian: Replace chicken with mushrooms or tofu; use veggie broth.
  • Flavor upgrades: Add white wine to the sauce; add cheddar or gruyere for richness.

Storage & Reheating

  • Refrigerate: Up to 3 days. Reheat at 350°F for 15–20 minutes.
  • Freeze leftovers: Thaw overnight and reheat at 350°F.

Nutrition Estimate (per serving, approx.)

  • Calories: 520
  • Protein: 30 g
  • Fat: 29 g
  • Carbohydrates: 32 g
  • Fiber: 3 g
    (Actual values vary based on brands and serving sizes.)

Why Home-Cooked Pot Pie Beats Takeout

  • Better ingredients and flavor control
  • Fresher, flakier crust
  • Easy to customize for diet or preferences
  • More economical

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