Chicken Pot Pie with Puff Pastry Crust

Few dishes comfort the soul quite like a warm, flaky Chicken Pot Pie fresh out of the oven. This classic recipe combines tender chunks of chicken, hearty vegetables, and a rich, creamy sauce — all nestled under a golden puff pastry crust that’s perfectly buttery and crisp.

It’s the kind of meal that brings people together, filling the kitchen with a cozy aroma that feels like home. Whether it’s a chilly evening, a family dinner, or a comforting weekend treat, this chicken pot pie delivers pure satisfaction in every bite.

While traditional pot pies use a pie crust, the puff pastry version takes it up a notch — lighter, flakier, and irresistibly golden. Every spoonful has the perfect balance of textures: crisp pastry, creamy filling, and tender meat.

Why I Love This Recipe

I love this recipe because it captures the essence of comfort food — warm, creamy, and full of flavor — but with an elegant touch from the puff pastry. It’s the perfect dish to make when you want something cozy yet special.

The combination of buttery pastry and savory filling is a dream come true. The vegetables add color and freshness, the sauce is rich and creamy, and the chicken stays juicy. Plus, it’s a make-ahead-friendly recipe — you can prepare the filling in advance and bake it when ready.

It’s hearty, nostalgic, and satisfying — truly the definition of homemade comfort.

Why It’s a Must-Try Dish

You should absolutely try this recipe because:

• It’s classic comfort food with a gourmet twist.
• The puff pastry crust is crisp, golden, and effortless.
• It’s a crowd-pleaser, perfect for family dinners or gatherings.
• You can easily customize it with your favorite vegetables or proteins.
• It’s freezer-friendly, making it great for meal prep.

If you love cozy, savory dishes that taste like a warm hug — this one’s for you!

Preparation and Cooking Time

• Preparation Time: 25 minutes
• Cooking Time: 35 minutes
• Total Time: 1 hour

Servings and Nutrition

• Servings: 4–6
• Calories: ~480 kcal per serving

Course and Cuisine

• Course: Main Course
• Cuisine: American Comfort Food

Ingredients

For the Filling:

• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 cup frozen peas
• 2 cups cooked chicken, shredded or cubed (rotisserie chicken works great)
• 3 tablespoons all-purpose flour
• 2 cups chicken broth
• ¾ cup milk or heavy cream
• 1 teaspoon salt (or to taste)
• ½ teaspoon black pepper
• ½ teaspoon dried thyme (or fresh thyme leaves)
• ½ teaspoon poultry seasoning (optional)

For the Crust:

• 1 sheet puff pastry, thawed (store-bought or homemade)
• 1 egg (for egg wash)
• 1 tablespoon water

Step-by-Step Preparation Method

Step 1: Prepare the Chicken Filling

1. In a large skillet, heat butter and olive oil over medium heat.
2. Add diced onions, carrots, and celery. Sauté for about 5 minutes, until softened.
3. Stir in minced garlic and cook for another 30 seconds.
4. Sprinkle the flour over the vegetables and stir constantly for 1 minute to remove the raw flour taste.
5. Gradually pour in the chicken broth while stirring to prevent lumps.
6. Add milk (or cream) and continue stirring until the sauce thickens (about 3–5 minutes).
7. Add shredded chicken, peas, thyme, salt, and pepper. Mix well and let simmer for 2–3 minutes.
8. Remove from heat and allow the filling to cool slightly.

Step 2: Assemble the Pot Pie

1. Preheat your oven to 400°F (200°C).
2. Transfer the filling to a baking dish (about 9-inch round or similar).
3. Roll out the puff pastry slightly to fit over your dish.
4. Place the pastry over the filling, pressing gently along the edges to seal.
5. Trim any excess pastry and crimp the edges with a fork for a neat finish.
6. Cut 3–4 small slits in the center to allow steam to escape.
7. Beat the egg with 1 tablespoon water and brush over the pastry for a glossy, golden finish.

Step 3: Bake the Pot Pie

1. Place the dish on a baking tray (to catch any drips).
2. Bake for 30–35 minutes, or until the crust is puffed and golden brown.
3. Let it cool for 5–10 minutes before serving — the filling will thicken slightly as it cools.

How to Serve

Serve Chicken Pot Pie warm, straight from the oven.
It’s a complete meal on its own, but you can also pair it with:

• A crisp green salad
• Roasted vegetables
• Mashed potatoes
• Freshly baked bread

For a cozy dinner, serve it in individual ramekins with a sprinkle of parsley on top for presentation.

Recipe Tips

• Cool the filling before adding the pastry: Hot filling can cause the puff pastry to melt before baking.
• Use leftover chicken: Rotisserie or roasted chicken saves time.
• Don’t skip the egg wash: It gives that beautiful golden color.
• Thicken the sauce well: The filling should be creamy but not runny.
• Vent the pastry: Those slits prevent steam buildup and soggy crust.

Variations

1. Vegetable Pot Pie: Replace chicken with mushrooms, corn, or potatoes for a vegetarian version.
2. Turkey Pot Pie: Perfect for Thanksgiving leftovers — substitute turkey for chicken.
3. Mini Pot Pies: Use ramekins or muffin tins for individual servings.
4. Cheesy Pot Pie: Stir in ½ cup shredded cheddar or Gruyère cheese into the filling.
5. Herbed Crust: Sprinkle dried rosemary or thyme on top of the puff pastry before baking.
6. Lower-Calorie Version: Use milk instead of cream and skip the butter.

Freezing and Storage

• Refrigeration: Store leftovers in an airtight container for up to 3 days. Reheat at 350°F (175°C) until warm.
• Freezing (Unbaked): Assemble the pot pie without egg wash, cover tightly with foil, and freeze for up to 2 months.
• Freezing (Baked): Let it cool completely, wrap in plastic wrap and foil, and freeze for up to 3 months.
• Reheating: Bake frozen pot pie (unbaked version) at 375°F (190°C) for 45–55 minutes until golden and heated through.

Special Equipment Needed

• Large skillet or saucepan
• Mixing spoon or whisk
• Rolling pin (optional, for pastry)
• Baking dish or pie dish (9-inch)
• Pastry brush
• Baking tray (for catching drips)

Conclusion

Chicken Pot Pie with Puff Pastry Crust is more than just a meal — it’s a comforting, heartwarming experience. The rich, creamy filling and golden, buttery pastry come together to create a dish that feels both homey and indulgent.

Perfect for chilly evenings or family dinners, this pot pie delivers nostalgia and satisfaction in every spoonful. Whether you’re cooking for loved ones or just craving something cozy, this recipe is guaranteed to make your kitchen smell amazing and your heart feel full.

So preheat your oven, roll out that puff pastry, and enjoy this comforting classic that never goes out of style.

Print Recipe

Chicken Pot Pie with Puff Pastry Crust

Author: Laura Bennett Cuisine: American Courses: Dinner

Difficulty: Beginner Prep Time 25 mins Cook Time 35 mins Total Time 1 hr

Servings: 6 Calories: 480 kcal per serving

Description

Few dishes comfort the soul quite like a warm, flaky Chicken Pot Pie fresh out of the oven. This classic recipe combines tender chunks of chicken, hearty vegetables, and a rich, creamy sauce — all nestled under a golden puff pastry crust that’s perfectly buttery and crisp.

Ingredients

Scale

1/2x 1x 2x 3x

For the Filling:

• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 cup frozen peas
• 2 cups cooked chicken, shredded or cubed (rotisserie chicken works great)
• 3 tablespoons all-purpose flour
• 2 cups chicken broth
• ¾ cup milk or heavy cream
• 1 teaspoon salt (or to taste)
• ½ teaspoon black pepper
• ½ teaspoon dried thyme (or fresh thyme leaves)
• ½ teaspoon poultry seasoning (optional)

For the Crust:

• 1 sheet puff pastry, thawed (store-bought or homemade)
• 1 egg (for egg wash)
• 1 tablespoon water

Instructions

1. Step 1: Prepare the Chicken Filling : In a large skillet, heat butter and olive oil over medium heat. Add diced onions, carrots, and celery. Sauté for about 5 minutes, until softened. Stir in minced garlic and cook for another 30 seconds. Sprinkle the flour over the vegetables and stir constantly for 1 minute to remove the raw flour taste. Gradually pour in the chicken broth while stirring to prevent lumps. Add milk (or cream) and continue stirring until the sauce thickens (about 3–5 minutes). Add shredded chicken, peas, thyme, salt, and pepper. Mix well and let simmer for 2–3 minutes. Remove from heat and allow the filling to cool slightly.
2. Step 2: Assemble the Pot Pie : Preheat your oven to 400°F (200°C). Transfer the filling to a baking dish (about 9-inch round or similar). Roll out the puff pastry slightly to fit over your dish. Place the pastry over the filling, pressing gently along the edges to seal. Trim any excess pastry and crimp the edges with a fork for a neat finish. Cut 3–4 small slits in the center to allow steam to escape. Beat the egg with 1 tablespoon water and brush over the pastry for a glossy, golden finish.
3. Step 3: Bake the Pot Pie :Place the dish on a baking tray (to catch any drips). Bake for 30–35 minutes, or until the crust is puffed and golden brown. Let it cool for 5–10 minutes before serving — the filling will thicken slightly as it cools.

Keywords: Chicken Pot Pie with Puff Pastry Crust