Chicken pot pie with puff pastry is the ultimate comfort food. Under that layer of golden, flaky crust is a filling of warm, delicious chicken and vegetables with a creamy sauce.
With frozen puff pastry and rotisserie chicken, this one-bowl meal comes together quickly!
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What makes a good chicken pot pie with puff pastry
Chicken pot pie with puff pastry should have a crisp, golden top and a hearty filling of chicken and vegetables with a rich gravy.
Ingredients you'll need
Notes and substitutions
- Chicken: Use rotisserie chicken or leftover chicken or turkey. Make it from scratch by poaching 2 large chicken breasts in water and lots of salt. You will need 5 to 6 cups.
- Cream: I used heavy cream, but you can also use light cream, half-and-half, or even milk. Note that the higher the fat content is, the fewer chances of curdling.
- Puff pastry: I used store-bought frozen puff pastry, a laminated dough that puffs into crispy, flaky layers when baked. You can also use a pie crust, phyllo dough, or canned biscuits.
- Vegetables: I used frozen peas and fresh carrots. You can also use celery, potatoes, corn, green beans, or mushrooms.
How to make this recipe
Prep the ingredients
(1)Debone the chicken, remove the skin, and cut them into ¾-inch pieces.
(2)Peel and dice the carrots into ¾-inch pieces, large enough not to turn mushy. (3)Chop the onions. (4)Chop the parsley. (5)Mince the garlic.
(6)Dissolve the chicken base in 2 cups of hot water. (7)Make an egg wash by beating an egg with a tablespoon of water.
Make the filling
Set a 4-quart Dutch oven (or a shallow pot) over medium heat. (8)Sauté the onions in butter until softened for about 5 minutes.
(9)Toss in the garlic and carrots. Stir and cook for 2 minutes. Sprinkle the flour and mix them up.
(10)Pour in the chicken stock (chicken base + water). Stir to dissolve the flour and simmer for about 3 minutes. (11)When it starts to bubble, mix in the chicken.
(12)Add the cream and the peas. Simmer for 6 to 8 minutes until the sauce is slightly thickened.
(13)Season with salt and pepper. Give it a taste. Add the fresh parsley and turn off the heat.
PRO TIP: For more flavor, add herbs like thyme or rosemary. You can also season with a dash of Worcestershire sauce.
Assemble
Preheat the oven to 400° F (200° C).
Thaw frozen puff pastry in the fridge for a few hours or at room temperature for 30 to 60 minutes until pliable but still cold. Use one or two pastry sheets if you like a thicker crust.
(14)Roll it out with a rolling pin on a lightly floured surface. If it tears or cracks, rub with a bit of water and gently squeeze back together.
(15)Using a ramekin as your guide, make 6 cut-outs with ½-inch extra on the sides. (16)Save the scraps. (17)Reroll or freeze for later use.
(18)Divide the filling into 6 (10-ounce) ramekins or oven-safe bowls for individual portions. You can also use a shallow 2-quart baking dish.
PRO TIP: The filling shouldn't be hot, or the butter in the puff pastry will melt. If this happens, it won't hold its shape and won't puff as much as it should.
Brush the outer edges with egg wash. (19)Top with puff pastry and seal the edges by pressing with your fingers. Make slits to release the steam as it cooks.
Bake
(20)Brush with egg wash for shiny, golden-brown tops. Place them on a baking sheet to catch any drippings.
(21)Bake them at 400° F (200° C) for 20 minutes. Lower the heat to 350° F (177° C) and bake for another 10 to 20 minutes until golden brown.
Cool for 10 minutes before serving. The sauce gets thicker as it cools.
How to store and reheat
Leftover chicken pot pie with puff pastry can be kept in the fridge for three to four days. You can freeze to extend their shelf life.
Reheat in the microwave or in the oven, wrapped in aluminum foil.
Make-ahead
Unbaked chicken pot pie with puff pastry can be refrigerated for a day before baking. You can also freeze them, baked or unbaked, for a longer period.
If frozen, leave it out at room temperature for about 30 minutes before baking. Brush with egg wash and bake as directed.
Frequently asked questions
It is recommended to cook chicken and casseroles to a minimum internal temperature of 165° F (73.9° C).
The filling is usually pre-cooked, so there's no need to worry. Once the crust is golden brown, the filling is likely hot and ready.
The butter in the dough melts when left at room temperature for so long, making the dough sticky and difficult to handle. Place it back in the fridge until it is firm and manageable.
You sure can! Whether baked or unbaked, chicken pot pies freeze well. When wrapped properly, they can be frozen for up to three months.
More about chicken pot pie with puff pastry
Here are frequently asked questions about chicken pot pie with puff pastry including extra tips, troubleshooting, and more.
Watch how I make it here
Other chicken recipes you may like
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📖 Recipe
Chicken Pot Pie with Puff Pastry
Equipment
- 4-quart Dutch-oven (or a shallow pot) or a sauté pan (or a high-sided pan)
- 6 (10-ounce) ramekins (or oven-safe bowls) or a 2-quart oven-safe dish
- Rolling pin or glass with smooth sides
Ingredients
- 5 to 6 cups cooked chicken cut into ¾-inch pieces (see note)
- ¼ cup salted or unsalted butter
- 1 large onion about 2 cups chopped
- 4 garlic cloves minced
- 1 large carrot about 2 cups large-diced
- ¼ cup all-purpose flour
- 2 teaspoons chicken base or boullion dissolved in 2 cups of water
- 1 cup cream light or heavy
- 1½ cups fresh or frozen peas
- ¼ cup fresh parsley (optional)
- 1 or 2 frozen puff pastry sheets thawed (see note)
- 1 egg beaten with 1 tablespoon of water
Instructions
Make the filling
- Sauté the onions in butter over medium heat until softened for about 5 minutes.
- Toss in the garlic and carrots. Stir and cook for 2 minutes. Sprinkle the flour and mix them up.
- Pour in the chicken stock (chicken base + water) and stir to dissolve the flour. Simmer for about 3 minutes. When it starts to bubble, mix in the chicken.
- Add the cream and the peas. Simmer for 6 to 8 minutes until the sauce is slightly thickened.
- Season with salt and pepper. For more flavor, add herbs like thyme and rosemary, or spices like garlic and onion powder. You can also season with a dash of Worcestershire sauce. Add the fresh parsley and turn off the heat.
Assemble
- Preheat the oven to 400° F (200° C).
- Roll out the pastry sheet on a lightly floured surface. Using a ramekin as your guide, make 6 cut-outs with ½-inch extra on the sides. Reroll the scraps or freeze for later use.
- Fill the ramekins and brush the outer edges with egg wash. Top with puff pastry and seal the edges by pressing with your fingers. Make slits to release the steam as it cooks.
Bake
- Brush with egg wash and place on a baking sheet to catch any drippings.
- Bake at 400° F (200° C) for 20 minutes. Lower to 350° F (177° C) and bake for another 10 to 20 minutes until golden brown.
Video
Notes
- Chicken: Use rotisserie chicken or leftover chicken or turkey. Make it from scratch by poaching 2 large chicken breasts in water and lots of salt. You will need 5 to 6 cups.
- Puff pastry: You can also use a pie crust, phyllo dough, or canned biscuits.
- Thaw frozen puff pastry in the fridge for a few hours or at room temperature for 30 to 60 minutes until pliable but still cold.
- If your puff pastry tears or cracks, rub with a bit of water and gently squeeze back together.
jomelyn
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
Thank you for your feedback, Jomelyn. I am so glad you and your son loved it. =)
Kendra
Hi
Your recipe is amazing! This is the first pot pie that I have made that my family loves.
Thanks again for sharing.
Nora
Wow! That makes me so happy. Thanks for trying it out.