This recipe combines rich, savory filling with crisp, buttery puff pastry for an irresistible texture contrast. It’s easier than traditional pot pie dough, yet delivers impressive results. The filling is hearty, customizable, and perfect for making ahead, while the puff pastry bakes up beautifully every time.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Cooked chicken, diced or shredded Puff pastry sheets, thawed Butter Onion, diced Carrots, sliced Celery, chopped Garlic, minced All-purpose flour Chicken broth Milk or cream Frozen peas Salt Black pepper Dried thyme
Directions
Preheat the oven to 400°F (200°C).
In a large skillet, melt the butter over medium heat. Add the onion, carrots, and celery, cooking until softened. Stir in the garlic and cook briefly.
Sprinkle in the flour and stir well, cooking for about one minute. Gradually whisk in the chicken broth and milk, stirring until the mixture thickens.
Add the cooked chicken, peas, thyme, salt, and pepper. Simmer for a few minutes, then remove from heat.
Transfer the filling to a baking dish or individual ramekins. Lay the puff pastry over the top, trimming excess and pressing lightly around the edges. Cut small slits in the pastry to allow steam to escape.
Bake until the pastry is puffed and golden brown and the filling is bubbling. Allow to cool slightly before serving.
Use turkey instead of chicken for a great leftover option. Add mushrooms or potatoes for extra heartiness. Swap thyme for rosemary or sage for a different herb profile. Make individual pot pies using oven-safe ramekins for easy serving.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at a low temperature to keep the puff pastry crisp. The filling can be frozen separately for up to 2 months, but puff pastry is best baked fresh.
FAQs
Can I use store-bought rotisserie chicken?
Yes, it’s a convenient and flavorful option for this recipe.
Should I bake puff pastry on top or bottom?
Puff pastry works best as a top crust to stay light and flaky.
Can I make this recipe ahead of time?
You can prepare the filling in advance and assemble just before baking.
How do I keep the pastry from getting soggy?
Make sure the filling is thick and hot before topping with pastry.
Can I freeze the assembled pot pie?
It’s better to freeze only the filling and add fresh pastry later.
What vegetables work best in chicken pot pie?
Carrots, peas, celery, and onions are classic choices.
Can I make this dairy-free?
Yes, use plant-based butter and milk alternatives.
Do I need to egg wash the puff pastry?
It’s optional, but it adds shine and deeper color.
Can I use leftover chicken gravy?
Yes, it can enhance flavor, just adjust seasoning and thickness.
Is puff pastry better than pie crust?
Puff pastry offers a lighter, crispier texture compared to traditional crust.
Conclusion
Puff Pastry Chicken Pot Pie delivers all the comfort of a traditional pot pie with a lighter, flakier finish. Easy to prepare and endlessly adaptable, it’s a satisfying meal that brings warmth and homemade flavor to the table.
A comforting chicken pot pie made with a creamy savory filling and topped with a light, flaky puff pastry crust, perfect for cozy family meals or elegant dinners.
Author:Catherine
Prep Time:25 minutes
Cook Time:30 minutes
Total Time:55 minutes
Yield:4 servings
Category:Main Course
Method:Baking
Cuisine:American
Diet:Halal
Ingredients
2 cups cooked chicken, diced or shredded
2 sheets puff pastry, thawed
3 tablespoons butter
1 medium onion, diced
2 carrots, sliced
2 celery stalks, chopped
2 cloves garlic, minced
3 tablespoons all-purpose flour
1 1/2 cups chicken broth
1/2 cup milk or cream
3/4 cup frozen peas
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
Instructions
Preheat the oven to 400°F (200°C).
In a large skillet over medium heat, melt the butter. Add the onion, carrots, and celery and cook until softened.
Stir in the garlic and cook for about 30 seconds until fragrant.
Sprinkle the flour over the vegetables and stir well. Cook for 1 minute.
Gradually whisk in the chicken broth and milk, stirring constantly until the mixture thickens.
Add the cooked chicken, peas, thyme, salt, and black pepper. Simmer for 2–3 minutes, then remove from heat.
Transfer the filling to a baking dish or individual ramekins.
Place the puff pastry over the filling, trimming excess and pressing lightly around the edges. Cut small slits in the pastry to vent steam.
Bake for 25–30 minutes, or until the pastry is puffed and golden brown and the filling is bubbling.
Let cool slightly before serving.
Notes
Use rotisserie chicken to save time.Make sure the filling is thick to prevent soggy pastry.An egg wash can be brushed on the pastry for extra shine.The filling can be prepared a day ahead and refrigerated.
