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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.

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)

Instructions

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

Notes

  • Use leftover or rotisserie chicken for a quick shortcut.
  • Swap in mushrooms, corn, or green beans as veggie variations.
  • Add a splash of white wine or Dijon mustard for depth of flavor.
  • Make ahead and refrigerate or freeze unbaked for a future meal.
  • Bake uncovered to keep puff pastry crisp and golden.

Nutrition

Find it online: https://recipesbyliza.com/puff-pastry-chicken-pot-pie/