Puff Pastry Chicken Pot Pie

Puff Pastry Chicken Pot Pie takes the humble comfort food classic and elevates it with a topping of buttery, delicious puff pastry.

Puff Pastry Chicken Pot Pie with a crisp, golden top and hot, creamy filling

Puff pastry makes everything better. And that statement is fact, not opinion. Chicken pot pie is no exception. What could be better than creamy chicken and vegetables topped with a layer of golden brown, flaky, buttery, pastry? Nothing, I tell you. Nothing.

While store bought puff pastry is a great option, you can also (quickly and easily) make a sheet of your own using this Easy Puff Pastry recipe. Because the recipe makes two sheets of rough puff (a nickname for an easier version of full puff pastry), if you double the filling recipe and freeze half you have another dinner in the freezer! Which is a great situation all the way around.

The filling recipe is based on this one from Two Peas and Their Pod, and it’s our family’s favorite. It’s the perfect balance of sauce to chicken and veggies, and all the green and orange things make me at least feel like it’s healthy.

A close up of Puff Pastry Chicken Pot Pie

How to Make Puff Pastry Chicken Pot Pie

  • Preheat the oven to 425° F.
  • Melt the 1/4 cup butter in a large pot over medium-high and saute the onion and carrot in it until tender and the onion is becoming translucent. Push the carrots and onion to the side of the pot, add the minced garlic, fresh thyme, and rosemary to the bottom of the pot and stir and cook until it becomes fragrant, just a minute or two.
  • Stir the all purpose flour into the vegetables, then add the chicken broth slowly, stirring after each addition until there are no lumps. Stir in the heavy cream.
  • Cook for 8-10 minutes, or until the sauce has thickened. Salt and pepper it to taste.
  • Stir in the chopped chicken and frozen peas. Pour the filling into an 8 cup baking dish (like an 8×8″ dish).
  • Beat an egg until it’s smooth. Lay a sheet of puff pastry over the top and use a pastry brush to spread a layer of the egg wash over it. Score a large X in the top.
  • Bake the pot pie for 40-45 minutes, or until the top is puffed and a deep golden brown.
  • Remove from the oven and serve immediately.
Puff Pastry Chicken Pot Pie on a plate

Recipe Notes & Tips

  • If you double the filling recipe, you can freeze half of it for an easy meal later!
  • Also, if you make a batch of Easy Puff Pastry, freeze the second sheet and dinner at a future date just got even easier. Just don’t freeze them together, as the puff pastry dough may become soggy during thawing.
  • After adding the peas, don’t cook the filling very long before putting in the pan. They will become brown and mushy if over cooked.
  • Any kind of cooked chicken will work, but rotisserie is a great, simple choice!
  • Also, this dinner is a great way to use up leftover turkey from your fridge.
  • To reheat any leftover puff pastry chicken pot pie, place it in an oven safe dish. Heat at 375°F until the filling is warm and the pastry is crisp on top.
Puff Pastry Chicken Pot Pie Pin

Other Recipes You May Enjoy:

Glazed Yeast Donuts
Glazed Yeast Donuts
Individual French Onion & Steak Puff Pastry Pies
French Onion & Steak Puff Pastry Pies
Basic Sweet Dough
Basic Sweet Dough Recipe
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A close up of Puff Pastry Chicken Pot Pie

Puff Pastry Chicken Pot Pie


  • Author: Rebecca Neidhart

Description

Puff Pastry Chicken Pot Pie takes the humble comfort food classic and elevates it with a topping of buttery, delicious puff pastry.


Scale

Ingredients

  • 1/4 cup unsalted butter
  • 1/2 cup diced onion
  • 1 cup diced carrots
  • 2 cloves garlic minced
  • 1/3 cup all purpose flour
  • 1 tsp. freshed thyme, minced
  • 2 tsp. fresh rosemary, minced
  • Salt & pepper, to taste
  • 1 3/4 cups chicken broth
  • 1/2 cup heavy whipping cream
  • 3 cups chopped chicken or turkey
  • 1 1/2 cups frozen peas

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