Name: Puff Pastry Chicken Pot Pie
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cups cooked chicken (shredded or diced); 1 sheet puff pastry (thawed); 2 tablespoons butter; 1 small onion, diced; 1 cup carrots, sliced or diced; 1/2 cup celery (optional); 2 cloves garlic, minced; 2 tablespoons all-purpose flour; 1 cup chicken broth; 1/2 cup milk or half-and-half; 1/2 cup frozen peas; 1 teaspoon fresh thyme or 1/2 teaspoon dried herbs; Salt and pepper to taste; 1 egg (for egg wash, optional)

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This puff pastry chicken pot pie is a cozy, comforting classic with a flaky twist. Instead of the usual pie crust, I top the creamy filling with golden, buttery puff pastry that puffs up beautifully in the oven. It’s hearty, satisfying, and full of tender chicken and vegetables in a savory sauce that I can’t get enough of.

Why You’ll Love This Recipe

I love how this recipe combines comfort food vibes with an elegant touch. The puff pastry makes it feel a little fancier without adding any extra effort. The filling is rich, creamy, and loaded with chicken, carrots, peas, and herbs—everything I want in a pot pie. Plus, it’s easy to make with store-bought shortcuts and perfect for both weeknight dinners and special occasions. Puff Pastry Chicken Pot Pie

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cooked chicken (shredded or diced, rotisserie works great)
Puff pastry sheet (thawed)
Butter
Onion (diced)
Carrots (sliced or diced)
Celery (optional)
Garlic (minced)
All-purpose flour
Chicken broth
Milk or half-and-half
Frozen peas
Fresh thyme or dried herbs
Salt and pepper
Egg (for egg wash, optional)

Directions

I preheat the oven to 400°F (200°C).
In a large skillet, I melt butter and sauté onion, carrots, and celery until tender.
I stir in the garlic, then sprinkle the flour over the veggies and cook for about 1–2 minutes to get rid of the raw flour taste.
I slowly pour in the chicken broth while stirring, followed by the milk or half-and-half, and continue stirring until the sauce thickens.
I add the shredded chicken, peas, herbs, salt, and pepper, then simmer for a few minutes until everything is warmed through and well combined.
I pour the filling into a baking dish or individual ramekins.
I roll out the puff pastry slightly to fit over the top, then place it over the filling. I trim the edges, press to seal, and cut a few slits for steam to escape.
I brush the top with beaten egg for a golden finish and bake for 20–25 minutes until the puff pastry is golden and crisp.
I let it cool slightly before serving so the filling can set.

Servings and timing

This recipe makes 4–6 servings depending on portion size. It takes about 15–20 minutes to prep and around 25 minutes to bake. I usually have it ready to serve in about 45 minutes total.

Variations

Sometimes I switch up the vegetables—mushrooms, corn, or green beans all work well. For a richer filling, I use cream instead of milk. When I want more flavor depth, I add a splash of white wine or Dijon mustard to the sauce. If I’m short on time, I use a bag of frozen mixed veggies and leftover rotisserie chicken to speed things up.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use the oven at 350°F (175°C) to crisp the puff pastry back up—about 15 minutes does the trick. The microwave works in a pinch, but the pastry softens. I don’t recommend freezing once it’s baked, but I’ve assembled it ahead of time and frozen it unbaked for an easy future dinner. Puff Pastry Chicken Pot Pie

FAQs

Can I use raw chicken in this recipe?

I stick with cooked chicken to keep things quick and ensure even cooking. Leftover or rotisserie chicken works perfectly.

Can I make it ahead of time?

Yes, I often prep the filling in advance and refrigerate it. Then I just top it with puff pastry and bake when I’m ready to serve.

Do I have to use puff pastry?

Not at all. I love puff pastry for the texture, but regular pie crust or biscuit dough also works well if that’s what I have on hand.

Can I make this in individual portions?

Absolutely. I use ramekins or small oven-safe bowls to create mini pot pies—great for dinner parties or portion control.

How do I keep the puff pastry from getting soggy?

I make sure the filling isn’t too watery and don’t overfill the dish. Also, baking the pastry fully uncovered allows it to crisp up nicely.

Conclusion

This puff pastry chicken pot pie is everything I want in a comforting, homemade meal—creamy, savory, and wrapped in golden, flaky goodness. It’s easy enough for a weeknight but special enough for guests, and I always get compliments when I serve it. With a few simple ingredients and a cozy twist, this recipe has become one of my all-time favorites.

Puff Pastry Chicken Pot Pie

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This puff pastry chicken pot pie is a comforting, creamy dish topped with golden, flaky puff pastry. It’s loaded with tender chicken and vegetables in a savory herb sauce—perfect for cozy dinners or special occasions.

Author: Lizaa
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: 4–6 servings
Category: Main Dish
Method: Baking
Cuisine: American
Diet: Low Lactose

Ingredients

2 cups cooked chicken (shredded or diced)
1 sheet puff pastry (thawed)
2 tablespoons butter
1 small onion, diced
1 cup carrots, sliced or diced
1/2 cup celery (optional)
2 cloves garlic, minced
2 tablespoons all-purpose flour
1 cup chicken broth
1/2 cup milk or half-and-half
1/2 cup frozen peas
1 teaspoon fresh thyme or 1/2 teaspoon dried herbs
Salt and pepper to taste
1 egg (for egg wash, optional)

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Instructions

Preheat oven to 400°F (200°C).
In a large skillet, melt butter and sauté onion, carrots, and celery (if using) until tender.
Add garlic and cook for 1 minute. Sprinkle in flour and cook for 1–2 minutes, stirring constantly.
Gradually pour in chicken broth and milk while stirring until sauce thickens.
Add cooked chicken, peas, herbs, salt, and pepper. Simmer for a few minutes.
Transfer filling to a baking dish or individual ramekins.
Roll out puff pastry slightly and place over the top. Trim, seal edges, and cut slits for steam.
Brush with egg wash, if using, and bake for 20–25 minutes or until golden and puffed.
Let cool slightly before serving.