Chicken Pot Pie with Puff Pastry

This Chicken Pot Pie with Puff Pastry is the ultimate comfort food—creamy, savory chicken and vegetables wrapped under a golden, buttery pastry crust. It’s cozy and satisfying, yet elegant enough to serve for family dinners or special gatherings. Using puff pastry makes this classic dish both easy and impressive.

Why You’ll Love This Recipe

Chicken pot pie is a timeless favorite, but this puff pastry version takes it to the next level with a crisp, flaky topping.

• Easy to make with store-bought puff pastry

• Golden, buttery crust with rich, creamy filling

• Great way to use leftover chicken or rotisserie chicken

• Comforting, hearty, and kid-friendly

• Customizable with your favorite vegetables

• Can be baked in a skillet, casserole, or pie dish

• Perfect make-ahead dinner

• Freezer-friendly for busy nights

• Elegant presentation with simple steps

• A cozy one-dish meal that everyone will love

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 4 tablespoons unsalted butter

• 2 stalks celery, diced

• 2 carrots, peeled and diced

• 1 yellow onion, diced

• ⅓ cup all-purpose flour

• 3 cups unsalted chicken broth

• 1 teaspoon kosher salt

• ½ teaspoon black pepper

• ½ cup fresh or frozen peas

• 2 cups cooked white meat chicken, diced

• 1 sheet puff pastry, thawed

• 1 large egg, lightly beaten

• 1 tablespoon water

Directions

1. Preheat oven to 400°F (200°C).

2. In a large skillet or saucepan, melt butter over medium heat.

3. Add celery, carrots, and onion; sauté until softened, about 8 minutes.

4. Sprinkle flour over vegetables, stir to coat, then slowly whisk in chicken broth.

5. Add salt and pepper; simmer 5 minutes until slightly thickened.

6. Stir in peas and diced chicken. Remove from heat and let cool slightly.

7. Transfer filling into a casserole, pie dish, or leave in skillet if oven-safe.

8. On a lightly floured surface, roll puff pastry to fit your dish with slight overhang.

9. Place pastry over filling, tucking in edges. Brush with egg wash (egg + water).

10. Cut small slits in pastry to vent steam. Place dish on a baking sheet if very full.

11. Bake 25–30 minutes, until golden and puffed.

12. Cool 15–20 minutes before slicing and serving.

Servings and timing

This recipe makes 6 servings.
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes

Variations

• Turkey pot pie: Substitute turkey for chicken—perfect for leftovers.

• Vegetable medley: Add mushrooms, green beans, or corn for variety.

• Herbed version: Mix fresh thyme, rosemary, or parsley into the filling.

• Cheesy pot pie: Stir in ½ cup shredded cheddar or Gruyère.

• Spicy kick: Add a pinch of cayenne or red pepper flakes.

• Gluten-free: Use gluten-free flour and puff pastry.

• Mini pot pies: Bake in ramekins for individual servings.

• Double crust: Use puff pastry on the bottom and top for extra indulgence.

• Lighter version: Replace butter with olive oil and use light puff pastry.

• Seafood twist: Swap chicken for shrimp or salmon with dill.

Storage/Reheating

• Refrigerate: Store leftovers in an airtight container for up to 3 days.

• Freeze: Assemble (unbaked) and freeze up to 2 months. Bake directly from frozen at 375°F, adding 10–15 minutes.

• Reheat: Warm in a 350°F oven until heated through. Avoid microwaving to keep crust crispy.

FAQs

Can I use rotisserie chicken?

Yes, it’s a great shortcut that saves time.

Do I need to pre-bake the puff pastry?

No, it bakes beautifully over the filling without pre-baking.

Can I make this ahead of time?

Yes, assemble up to 24 hours in advance, cover, and refrigerate. Bake before serving.

Can I use frozen vegetables?

Yes, frozen peas, carrots, or mixed vegetables work well.

How do I keep the pastry from getting soggy?

Cool the filling slightly before topping with puff pastry.

Can I make it dairy-free?

Yes, use dairy-free butter and puff pastry.

What type of dish should I use?

A cast iron skillet, casserole dish, or deep pie dish all work.

Can I add cream to the filling?

Yes, ½ cup heavy cream or milk makes it even creamier.

How do I know when it’s done?

The pastry should be puffed, golden, and crisp.

Can I freeze baked pot pie?

Yes, cool completely, wrap tightly, and freeze up to 2 months. Reheat in the oven.

Conclusion

This Chicken Pot Pie with Puff Pastry is cozy, creamy, and satisfying—everything you want in a comfort food classic. With its golden flaky crust and savory chicken filling, it’s perfect for family dinners, holidays, or simply warming up a chilly night. Easy, elegant, and endlessly customizable, this dish is sure to become a go-to favorite.