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A creamy mixture of veggies and chicken is topped with a flaky, buttery topping in this Puff Pastry Chicken Pot Pie Recipe. It’s cozy, comforting, and on the table in under an hour – perfect for busy weeknights!
Chicken pot pie has long been one of my family’s favorite comfort foods. I’ve made several variations over the years from classic chicken pot pie to chicken pot pie casserole and even mini chicken pot pies. This puff pastry chicken pot pie is my newest variation. It’s similar to chicken pot pie with biscuits, swapping the biscuits for puff pastry, and quickly became a family favorite. I expect to be making this on repeat over the winter!
Why My Family Loves This Puff Pastry Chicken Pot Pie
- Cozy & comforting. There are few foods more cozy than chicken pot pie and this puff pastry pot pie recipe is no exception. From the veggie-filled and creamy pot pie filling to the flaky pastry on top, this dinner screams “comfort food”.
- The flaky topping. What makes this puff pastry chicken pot pie stand out from my other pot pie recipes is, obviously, the puff pastry topping. It ends up so delightfully buttery and flaky after baking, similar to my favorite store-bought pot pies.
- Easy enough for weeknights. Since there’s no need to make any type of dough for the crust, this chicken pot pie only takes about 20 minutes of prep time. Then into the oven it goes. The low key prep and relatively short bake time make it perfect for busy weeknights.
Recipe Ingredients
Here’s an overview of everything needed to make this puff pastry pot pie recipe. Scroll down to the recipe card below for the exact measurements.
- Unsalted butter – For sauteing the aromatics.
- Aromatics – Finely chopped onion and garlic.
- All-purpose flour
- Chicken broth – Use low sodium if possible to control the saltiness.
- Heavy cream – Adds the creaminess and richness to the gravy.
- Spices – Garlic power, onion powder, salt, black pepper, and dried thyme. You can use a Tablespoon of fresh thyme instead of dried thyme. Rosemary or sage also work.
- Peas and carrots – Frozen works great, no need to thaw them first.
- Shredded chicken – Rotisserie chicken is a great option but any cooked, shredded chicken will work.
- Puff pastry – Thawed in the fridge first.
- Egg – Brushed on the puff pastry to help it turn golden brown in the oven.
How To Make Chicken Pot Pie with Puff Pastry
One thing I love about this recipe is that it’s easy enough to make for busy weeknights. The printable instructions can be found in the recipe card below.
- Prep. Preheat the oven to 400F. Lightly grease the baking dish.
- Cook the aromatics. Melt the butter over medium heat. Cook the onion for 5-7 minutes, until softened, then cook the garlic for another minute.
- Add the flour. Sprinkle the flour on top and stir constantly for a minute.
- Simmer the sauce. Whisk in the chicken broth until smooth then whisk in the heavy cream. Simmer for 5-7 minutes, stirring frequently, until the mixture thickens.
- Combine the ingredients. Stir in the spices then add the frozen veggies and chicken. Stir until combined and heated through. Transfer to the prepared casserole dish.
- Add the puff pastry. Carefully unroll the puff pastry on a lightly floured surface, rolling it out as needed to fit the dimensions of the dish. Lay it over the filling, tucking the edges into the dish. Brush the top with the egg wash and cut a few small slits in the pastry.
- Bake. Bake for 30-35 minutes, until the puff pastry is golden brown and puffed and the filling is bubbly.
- Enjoy. Allow the casserole to cool for a few minutes. Garnish with fresh parsley and enjoy.
Recipe Tips & Tricks
Here are a few simple tips to perfecting this chicken pot pie with puff pastry recipe.
- Keep the puff pastry cold. Make sure your puff pastry is thawed but still cold when you work with it for the best results.
- Add more veggies. Feel free to add other vegetables like corn, green beans, or diced potatoes. If using potatoes, it’s best to cook them first.
- Lighten it up. For a slightly lighter version, you can substitute the heavy cream with half-and-half or whole milk.
- Add slits to the puff pastry. Slicing a few small slits in the center of the puff pastry after the egg wash is key to a golden, flaky top. It lets the moisture and steam escape from the pot pie during baking.
- Cool before serving. Let the puff pastry chicken pot pie cool for 5 to 10 minutes before slicing and serving. This gives the filling time to solidify a bit (and it’ll be way too hot if you serve it immediately).
How To Store & Reheat Leftovers
- Fridge: Store any leftover puff pastry chicken pot pie, covered, in the refrigerator for up to 3 days.
- Reheat: To reheat, bake at 350°F (175°C) for 15-20 minutes, or until the filling is hot and the pastry is crisp.
Puff Pastry Chicken Pot Pie
A creamy mixture of veggies and chicken is topped with a flaky, buttery topping in this Puff Pastry Chicken Pot Pie Recipe. It’s cozy, comforting, and on the table in under an hour – perfect for busy weeknights!
Servings: 6 people
Ingredients
- 4 Tablespoons unsalted butter
- 1 small onion finely chopped
- 2 cloves garlic minced
- ¼ cup all-purpose flour
- 2 cups chicken broth
- ½ cup heavy cream
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- 1 teaspoon dried thyme
- 1 ½ cups frozen peas and carrots
- 3 cups chicken cooked and shredded
- 1 sheet puff pastry thawed
- 1 large egg beaten (for egg wash)
- Fresh parsley chopped, for garnish
Instructions
- Preheat your oven to 400°F (200°C). Lightly grease a 9×13″ casserole dish and set aside.
- Melt the butter in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Sprinkle the flour over the onions and garlic, stirring constantly to cook for about one minute. This will cook out the raw flour taste.
- Gradually whisk in the chicken broth until smooth, then whisk in the heavy cream. Bring the mixture to a simmer, stirring frequently, until it thickens. This should take about 5-7 minutes.
- Stir in the garlic powder, onion powder, salt, pepper, and dried thyme. Add the frozen peas and carrots and the shredded chicken, stirring until everything is well combined and heated through.
- Pour the chicken mixture evenly into the prepared casserole dish.
- Unroll the puff pastry sheet on a lightly floured surface. Roll it out slightly, if needed, to fit the dimensions of the casserole dish. Carefully lay the puff pastry over the filling, tucking the edges slightly into the dish.
- Brush the top of the puff pastry with the egg wash. Cut a few small slits in the pastry to allow steam to escape.
- Bake for 30-35 minutes, or until the puff pastry is golden brown and puffed, and the filling is bubbly.
- Let cool for a few minutes before garnishing with fresh parsley and serving. Enjoy!
Last Step:
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Notes
Leftover puff pastry chicken pot pie can be stored in the fridge for up to 3 days.
Nutrition
Calories: 481kcal | Carbohydrates: 30g | Protein: 12g | Fat: 35g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 0.3g | Cholesterol: 92mg | Sodium: 651mg | Potassium: 233mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3936IU | Vitamin C: 6mg | Calcium: 50mg | Iron: 2mg
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