Puff pastry chicken pot pie is made with a from-scratch sauce that's filled with fresh veggies and tender chicken topped with golden, flaky puff pastry. It's the perfect comfort food meal for a cold winter night!
If you love my chicken pot pie with biscuits recipe, you've got to try this puff pastry variation next! Warm and hearty chicken pot pie filling is topped with squares of golden, flaky puff pastry that's baked to perfection in the oven.
The best part is that the entire recipe comes together in a single sauté pan. The pot pie filling is prepared on the stovetop then topped with puff pastry and baked in the oven until golden brown and flaky.
Serve puff pastry chicken pot pie as a hearty meal at home any night of the week. It's ready in less than an hour and makes the perfect winter comfort meal.
Ingredients and substitutions
- Butter - Unsalted butter can be substituted with salted butter or olive oil if desired.
- Chicken - Cubed chicken can be substituted with a cooked and shredded rotisserie chicken, leftover Thanksgiving turkey, or canned chicken to save a few minutes of cooking time.
- Aromatics - Onion, celery, and garlic add significant flavor to the chicken pot pie filling. I don't recommend omitting any of these ingredients.
- Flour - We're using butter and all-purpose flour to create a roux that thickens the chicken pot pie filling. I haven't tested this recipe using other thickening agents, so I can't say for sure how the recipe would turn out with alternatives.
- Broth - Chicken broth can be substituted with vegetable broth. Since the broth adds a significant amount of flavor to the filling, I don't recommend using a low sodium variety. If you must use low sodium broth, I recommend adding additional seasoning to the filling and doing a taste test before baking.
- Milk - Whole milk works best in this recipe for a creamy, thick sauce. Whole milk is also less likely to break while cooking due to the higher fat content.
- Seasoning - Salt, pepper, and thyme add a mild, savory flavor to the pot pie filling. Thyme could be substituted with Italian seasoning, sage, or rosemary if desired.
- Frozen veggies - Frozen peas and carrots can be substituted with any small diced frozen vegetables, like mixed vegetables or frozen corn.
- Puff pastry - You'll need one thawed sheet of puff pastry for the topping.
- Egg - We're topping the puff pastry with a simple egg wash, which creates a beautiful golden brown crust when baked in the oven.
Tips and tricks
Pan size - I used a 12" sauté pan for this recipe. A sauté pan has a flat bottom and tall, vertical sides, as shown in the photos. A sauté pan holds a larger quantity of food than a skillet, which has curved, shallow sides.
Using a casserole dish - If you don't have an oven-safe sauté pan, the filling can be transferred to a 2 quart casserole dish and topped with puff pastry before baking.
Cutting puff pastry squares - The top of this chicken pot pie is meant to look rustic with a random patchwork of puff pastry on top. I recommend slicing about 1 to 2 inch squares or rectangles from your puff pastry and placing them randomly across the top, overlapping slightly.
Checking for doneness - The filling is already cooked before going in the oven, so the goal is to bake the puff pastry until golden brown across the top. Once you see these visual cues, your pot pie is done.
Storage
Leftovers will last keep about 3 to 4 days in a tightly sealed container in the refrigerator. I don't recommend freezing pot pie as the dairy-based sauce can break and get watery when frozen and thawed.
Want to reheat leftovers? Preheat your oven to 350 degrees Fahrenheit. Gently cover your leftover pot pie with foil and bake for up to 20 minutes, or until hot and bubbly in the center. Leftovers can also be reheated in the microwave.
Frequently asked questions
Any 2-quart oven safe baking dish can also be used instead, like an 11x7 casserole dish. Cook your filling on the stove top, pour into an oven safe dish, top with puff pastry, and bake as directed.
Yes, puff pastry could be substituted with a regular pie crust if you'd like to make a more traditional chicken pot pie. I've also topped this filling with biscuits. You can find the recipe here: chicken pot pie with biscuits
Yes. Skip the initial step of cooking your chicken and add the cooked chicken, rotisserie chicken, or canned chicken when the recipe directs to add the chicken back to the pan.
Recommended
📖 Recipe
Puff Pastry Chicken Pot Pie
Ingredients
Filling:
- ¼ cup (56 g) unsalted butter, divided
- 16 ounces boneless skinless chicken breasts, cubed
- 1 medium onion, diced
- 2 celery ribs, diced
- 2 garlic cloves, minced
- ¼ cup (30 g) all purpose flour
- 8 ounces milk
- 16 ounces chicken broth
- ½ teaspoon dried thyme
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 2 cups frozen peas and carrots
Crust:
- 1 sheet puff pastry, thawed
- 1 large egg
- 1 tablespoon whole milk
Instructions
- Preheat oven to 425℉.
- In a 12" sauté pan over medium heat, add 2 tablespoons of butter. When hot and melted, add cubed chicken. Cook for about 3-4 minutes, flipping halfway through, or until cooked through. Remove from pan, set aside, and cover to keep warm.
- Add remaining 2 tablespoons of butter, onions, and celery. Cook for about 4-5 minutes, or until vegetables begin to brown around the edges. Add garlic and cook an additional 30 seconds.
- Add flour to pan and stir to coat vegetables. Cook for 1 minute, then add chicken broth and milk. Whisk to incorporate, scraping the bottom of the pan as needed. Add thyme, salt, pepper, and peas & carrots. Stir to combine.
- Bring to a simmer and allow sauce to cook until thickened, about 4 to 6 minutes. Remove from heat, add chicken, and stir to incorporate.
- Unfold puff pastry sheet and slice (or cut with kitchen scissors) into small, 2 inch squares. Place squares randomly and overlapping to cover the pot pie filling.
- Crack egg into a small bowl, add 1 tablespoon of milk, and beat to create an egg wash. Brush egg wash over puff pastry crust.
- Bake for about 23 to 27 minutes, or until puff pastry is golden brown across the top.
- Remove from oven and allow to set for 10 minutes before serving.
Equipment Recommendations
Notes
- Don't have an oven-safe sauté pan?: Any 2-quart oven safe baking dish can also be used instead, like an 11x7 glass dish. Cook your filling on the stove top, then pour into an oven safe dish, top with puff pastry, and bake as directed.
- Leftovers: Leftovers will keep for 3-4 days in a tightly sealed container in the refrigerator. Reheat leftovers in the oven at 350 degrees Fahrenheit, covered, for up to 20 minutes, or in the microwave.
In the oven now. I did cover entire dish with puff pastry and the chicken is bubbling on top of it. So I’m not sure what to do.
Hi Kim, is the filling bubbling up around the edges of the crust? If so, this is normal.