Chicken pot pie with puff pastry is an easy way to make pot pie without making pie dough.
It has a creamy chicken and vegetable filling topped with golden, flaky puff pastry.
Using rotisserie chicken and frozen puff pastry keeps it simple and doable for a weeknight.
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Ingredients You'll Need
Notes and Substitutions
- Chicken: Rotisserie chicken or any leftover chicken or turkey works well here. You can also use about 2 pounds of boneless chicken thighs or breasts.
- Cream: I used heavy cream, but light cream, half-and-half, or milk can also be used. Higher-fat dairy is less likely to curdle.
- Puff pastry: Store-bought frozen puff pastry makes this easy. You can also use pie crust, phyllo dough, or canned biscuits.
- Vegetables: I used frozen peas and fresh carrots, but celery, potatoes, corn, green beans, or mushrooms also work well.
How to Make Chicken Pot Pie (Step-by-Step)
Note:
- Thaw the puff pastry in the fridge for a few hours, or at room temperature for 30 minutes to 1 hour.
- It should be soft enough to unfold but still cold.
- Use 1 or 2 sheets, depending on how thick you want the crust.
Step 1: Prepare the chicken
Cut 5 to 6 cups of cooked chicken into small chunks.
Step 2: Make the stock
Dissolve 2 teaspoons chicken base in 2 cups hot water. Set aside.
Step 3: Make the egg wash
In a small bowl, beat 1 egg with 1 tablespoon water.
Step 4: Cook the vegetables
In a large pot or deep pan over medium heat, sauté 1 onion (chopped) in ¼ cup butter until softened.
Add 4 garlic cloves (minced) and 1 medium carrot (cut into small pieces). Cook until slightly softened, about 2 minutes.
Sprinkle in ¼ cup flour and mix well.
Step 5: Add the stock and chicken
Add the chicken stock and stir well to dissolve the flour.
Simmer until the sauce starts to thicken, about 3 minutes.
Then, add the chicken and mix well.
Step 6: Add the cream and peas
Add 1 cup cream and 1½ cups peas.
Simmer until the sauce slightly thickens. Season with salt and pepper.
For more flavor, you can add thyme, sage, tarragon, rosemary, or a splash of Worcestershire sauce.
Stir in ¼ cup fresh parsley, then turn off the heat.
Step 7: Roll out the puff pastry
Preheat the oven to 400°F (204°C).
On a lightly floured surface, roll out the puff pastry.
If it tears, dab with a little water and gently press it back together.
Step 8: Cut the pastry
Use a ramekin as a guide and cut 6 rounds, leaving about ½ inch extra around the edges.
Save the scraps to reroll or freeze for later.
Step 9: Fill the ramekins
Divide the filling among 6 oven-safe ramekins or bowls (or use a shallow 2-quart baking dish).
Let the filling cool slightly before adding the puff pastry so it stays cold and puffs better.
Brush the outer edges with egg wash to help the pastry stick.
Step 10: Add the puff pastry
Place the puff pastry over the filling and press the edges to seal.
Make a few small slits on top to let steam escape.
Brush with egg wash for better color, then place them on a baking sheet to catch any drips.
Step 11: Bake
Bake at 400°F (204°C) for 20 minutes.
Lower the heat to 350°F (177°C) and bake for another 10 to 20 minutes, or until golden brown.
Step 12: Cool before serving
Let the chicken pot pies cool for about 10 minutes before serving.
The sauce will thicken as it cools.
Make-Ahead
- Refrigerate: Assemble the pot pies up to 1 day ahead. Keep covered in the fridge, then let sit at room temperature for about 30 minutes before baking.
- Freeze unbaked: Freeze before brushing with egg wash. Thaw slightly, brush with egg wash, then bake as directed.
- Freeze baked: Cool completely, then freeze. Reheat until hot and crisp.
Recipe FAQs
It's done when the puff pastry is golden brown and puffed. You may also see some filling bubbling through the slits on top.
The pastry may have gotten too warm before baking. Keep it cold and let the filling cool slightly before adding the pastry.
Let the filling cool slightly before adding the pastry. Also, cut small slits on top so steam can escape.
The filling may need more time to thicken, or it may still be too hot. Let it cool for about 10 minutes before serving so the sauce can set.
More Filipino Savory Pastries and Pies
- Chicken pastel: Creamy chicken and mushroom baked with a flaky puff pastry topping.
- Chicken empanada: Buttery pastry filled with chicken, vegetables, and raisins.
- Ilocos empanada: Crispy rice-flour pastry filled with papaya, mung bean sprouts, and longganisa.
- Beef empanada: Fried hand pies filled with savory beef and vegetables.
Other Chicken Recipes You May Like
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📖 Recipe
Chicken Pot Pie with Puff Pastry
Equipment
- Large pot or deep pan
- Rolling Pin
- 6 (10-ounce) ramekins (or shallow 2-quart baking dish)
- Baking Sheet
Ingredients
- 5 to 6 cups cooked chicken cut into small chunks
- ¼ cup butter
- 1 medium onion chopped
- 4 garlic cloves minced
- 1 medium carrot cut into small pieces
- ¼ cup all-purpose flour
- 2 teaspoons chicken base or bouillon (dissolved in 2 cups hot water)
- 1 cup cream
- 1½ cups peas
- ¼ cup fresh parsley
- 1 or 2 frozen puff pastry sheets thawed
- 1 egg + 1 tablespoon water for egg wash
- Optional: thyme, sage, tarragon, rosemary, or Worcestershire sauce
Instructions
- Note: Thaw puff pastry until soft enough to unfold but still cold. Use 1 or 2 sheets, depending on how thick you want the crust.
- In a large pot or deep pan, sauté onion in butter until softened. Add garlic and carrot; cook until slightly softened. Sprinkle in flour and mix well.
- Add the stock and stir until smooth. Simmer until slightly thickened, then add the chicken.
- Add cream and peas. Simmer until the sauce thickens slightly. Season with salt and pepper. Stir in parsley, herbs, or Worcestershire sauce, if using.
- Roll out puff pastry on a lightly floured surface. Cut rounds slightly larger than the ramekins.
- Divide filling among ramekins or a shallow 2-quart baking dish. Let cool slightly, then brush the edges with egg wash.
- Top with puff pastry and press the edges to seal. Cut small slits on top and brush with egg wash.
- Bake at 400°F for 20 minutes. Lower the heat to 350°F and bake for another 10 to 20 minutes, or until golden brown.
- Cool for about 10 minutes before serving.
Video
Notes
- Chicken: Use rotisserie chicken, leftover chicken, or turkey.
- Cream: Heavy cream, light cream, half-and-half, or milk will work. Higher-fat dairy is less likely to curdle.
- Puff pastry: Store-bought frozen puff pastry is easiest. Pie crust, phyllo, or canned biscuits can also be used.
- Vegetables: Use peas and carrots, or add celery, potatoes, corn, green beans, or mushrooms.
- Fridge: Assemble and refrigerate for up to 1 day. Let sit 30 minutes before baking.
- Freeze unbaked: Freeze before egg wash. Thaw slightly, brush with egg wash, then bake.
- Freeze baked: Cool completely and freeze. Reheat until hot and crisp.
Evelyn Kendall says
I made this pot pie it was delicious thank you
Nora Reyes says
Hi Evelyn! Love hearing that, thank you! I’m so glad you enjoyed it. 😊
Ritu Parna says
Hi There,
I find this recipe very tasty. I have made this recipe several times. This recipe can be made with ingredients in the fridge. This is why this recipe seems so easy to me.
Feel free to visit my site …https://eatengood.com/recipe/busy-day-soup-recipe/
Nora Reyes says
That’s awesome to hear! I’m so glad you find the recipe tasty and easy to make. Using what’s already in the fridge really does make things so much simpler. Sounds like you’ve got it down perfectly!
Gayle says
Can I freeze these? Baked or unbaked ? Frozen or thawed ? Thanks!
Nora Reyes says
Hi Gayle, Yes, you can freeze them baked or unbaked. If you decide to freeze them unbaked, just let them sit out for about 30 minutes before you pop them in the oven. This helps everything cook evenly and get nice and flaky. Give them a quick brush with egg wash for that yummy golden top, then bake as usual. If they're already baked and you've frozen them, you can reheat them directly from frozen or let them thaw for a bit first — whichever you prefer. Just remember, if they're thawed, they'll heat up faster.Happy cooking! 😊🥧
Barbara says
Delicious
Nora Reyes says
Hi Barbara, thank you so much!
Nichole says
So delicious!! I added thyme and tarragon. Excellent recipe. My husband ate two! Lol Definitely going into the dinner rotation. Thank you
Nora Rey says
Thank you so much! I am so happy you guys liked it. Thyme and tarragon sound like wonderful additions to enhance the flavors. Thanks!!!
Debbie says
Loved this! Added a parsnip, some fresh and a little dried thyme and some tarragon. Did this in a casserole dish. Putting this in our rotation for sure , absolutely delicious!
Nora Rey says
Hi Debbie,
I'm so glad you loved the recipe and made it your own by adding some extra ingredients! Parsnips, thyme, and tarragon sound like a great combination that would add lovely flavors to the dish. Using a casserole dish is also a great idea to make it easy and convenient. I hope you enjoy it again and again!
Luz says
Recipe was easy and delicious. Try to add pictures but I was not able.
Nora Rey says
Hi Luz, thanks and I'm happy you liked it. =)
Lori says
Wonderful recipe! Just made. I also added small yellow potatoes and some fresh green beans. Only comment would be that there isn’t much instruction on seasoning. I added salt, pepper and also tarragon and thyme which I remembered using from a past recipe. The flavors worked great with the creamy base of this recipe 🙂
Nora Rey says
Hello Lori! Thanks for your comment.. tarragon and thyme sound pretty good. The potatoes and green beans also sound delish! I am happy you liked it. =)
Frances Fawcett says
Wonderful instructions,I did add a few potatoes chopped and mushrooms. But it was delicious.
Nora Rey says
Hello Frances, Thank you so much, and what a great idea! I should try that myself. =)
jomelyn says
I have been looking for a chicken pot pie recipe and yours is the best! your instructions are easy to follow. I love it and my son wants me to make it again.
Nora says
Thank you for your feedback, Jomelyn. I am so glad you and your son loved it. =)
Kendra says
Hi
Your recipe is amazing! This is the first pot pie that I have made that my family loves.
Thanks again for sharing.
Nora says
Wow! That makes me so happy. Thanks for trying it out.