clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A close up of Puff Pastry Chicken Pot Pie

Puff Pastry Chicken Pot Pie

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Rebecca Neidhart
  • Total Time: 1 hour 10 minutes
  • Yield: 6 servings 1x


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


  • 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


  • 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.
  • Prep Time: 25
  • Cook Time: 45 minutes