puff pastry chicken pot pie recipe

Written BySheba G Updated On
puff pastry chicken pot pie recipe
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The Best puff pastry chicken pot pie recipe

This puff pastry chicken pot pie is one of my favorite recipes to make on a busy weeknight. It is so easy to put together and the flaky puff pastry topping makes it feel like a special meal. My kids absolutely love it and always ask for seconds. I love that I can use leftover chicken or a rotisserie chicken to save time. This recipe is packed with vegetables and protein making it a well rounded dinner that I feel good about serving my family. It is perfect for a cozy dinner at home or for a holiday meal when you want something comforting and impressive.

Puff Pastry Chicken Pot Pie

Puff Pastry Chicken Pot Pie

4.6 from 583 votes

A classic chicken pot pie with a flaky puff pastry crust. This recipe is simple to make and uses leftover chicken and frozen vegetables for convenience.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 6Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Filling

2 tablespoons butter
1 small onion, diced
2 carrots, diced
2 stalks celery, diced
3 cloves garlic, minced
1/3 cup all-purpose flour
2 cups chicken broth
1 cup milk
3 cups cooked chicken, shredded
1 cup frozen peas
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper

For the Topping

1 sheet puff pastry, thawed
1 egg, beaten (for egg wash)

👨‍🍳Directions

1Preheat your oven to 400 degrees F.
2Melt the butter in a large skillet over medium heat. Add the onion, carrots, and celery and cook until softened, about 5 minutes.
3Add the garlic and cook for 1 minute more.
4Sprinkle the flour over the vegetables and stir to coat. Cook for 1 minute.
5Slowly pour in the chicken broth and milk, whisking constantly to prevent lumps. Bring to a simmer and cook until the sauce thickens, about 3-4 minutes.
6Stir in the shredded chicken, frozen peas, thyme, salt, and pepper. Remove from heat.
7Pour the chicken mixture into a 9-inch pie dish or baking dish.
8On a lightly floured surface, roll out the puff pastry sheet to fit the top of your dish. Place the pastry over the filling and trim any excess. Cut a few slits in the top to allow steam to escape.
9Brush the pastry with the beaten egg.
10Bake for 25-30 minutes, or until the pastry is golden brown and the filling is bubbly. Let it cool for 10 minutes before serving.

🔧Equipment

Large skillet or Dutch oven
9-inch pie dish or baking dish
Rolling pin
Pastry brush
Knife

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 22g💛Saturated Fat: 8g❤️Cholesterol: 85mg🧂Sodium: 750mg🌾Total Carbs: 35g🥦Dietary Fiber: 4g🍬Sugars: 6g🥩Protein: 28g

📝Notes

You can use a store bought pie crust instead of puff pastry if you prefer. For a gluten free option, use a gluten free flour blend to thicken the sauce and a gluten free pie crust.

Watch Video Of How Puff Pastry Chicken Pot Pie Works

This puff pastry chicken pot pie is a wonderful recipe to have in your rotation. It is comforting, satisfying, and always a hit with my family. Whether it is a weeknight dinner or a special occasion, this dish never disappoints.

❓ Frequently Asked Questions About Puff Pastry Chicken Pot Pie

1. Can I use a store bought pie crust instead of puff pastry?

Yes, you can. A traditional pie crust works well for this recipe. Just blind bake the bottom crust first for about 10 minutes before adding the filling, then top with the second crust.

2. Can I make this chicken pot pie ahead of time?

You can assemble the filling up to 2 days in advance and keep it in the refrigerator. When you are ready to bake, add the puff pastry topping and bake as directed. You may need to add 5-10 minutes to the baking time if the filling is cold.

3. Can I freeze this puff pastry chicken pot pie?

Yes, you can freeze the unbaked pot pie. Assemble the pie completely but do not brush with egg wash. Wrap it tightly in plastic wrap and then foil. Freeze for up to 3 months. When ready to bake, brush with egg wash and bake at 400 degrees F for 45-50 minutes, or until golden and bubbly.

4. What vegetables can I add to this recipe?

This recipe is very flexible. You can add mushrooms, corn, green beans, or potatoes. Just make sure to cook any hard vegetables like potatoes before adding them to the filling.

5. How do I keep the puff pastry from getting soggy?

Make sure your filling is thick and not too watery. Let the filling cool slightly before adding the pastry. Also, cutting slits in the pastry allows steam to escape, which helps keep it crisp.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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