Chicken Pot Pie with Puff Pastry is the ultimate comfort food. Under that layer of golden, flaky crust is warm, delicious chicken filling with a creamy sauce. With frozen puff pastry and rotisserie chicken, this one-bowl meal comes together quickly!
If you like savory pies, you may want to try making Chicken Empanada.
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Ingredients you'll need
Notes and substitutions
- Chicken: Rotisserie chicken or any leftover chicken or turkey can be used (5 to 6 cups of cut-up chicken). You can also use 2 pounds of boneless chicken thighs or breasts—brown them before cooking to add more flavor.
- 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
Note: Thaw frozen puff pastry in the fridge for a few hours or at room temperature for 30 minutes to an hour until pliable but still cold. Use 1 or 2 pastry sheets if you prefer a thicker crust.
(1)Cut 5 to 6 cups cooked chicken into small chunks, about ¾-inch.
(2)Dissolve 2 teaspoons of chicken base in 2 cups of hot water to make the stock. (3)Make an egg wash by beating an egg with a tablespoon of water.
Set a 4-quart Dutch oven (or a shallow pot) over medium heat. (4)Sauté 1 onion in ¼ cup butter until softened, about 5 minutes. Add 4 garlic cloves and 1 carrot. Cook for 2 minutes. Sprinkle ¼ cup flour and mix.
(5)Add chicken stock and stir to dissolve the flour. Simmer for about 3 minutes. When it starts to bubble, add the chicken.
(6)Add 1 cup cream and 1½ cups peas. Simmer until the sauce is slightly thickened, for 6 to 8 minutes. Season with salt and pepper. Add ¼ cup fresh parsley and turn off the heat.
PRO TIP: For more flavor, add herbs (thyme or rosemary) or a splash of Worcestershire sauce.
Preheat oven to 400° F (204° C).
(7)Using a rolling pin, roll out the pastry sheet on a lightly floured surface. If it tears or cracks, rub it with a bit of water and gently squeeze it back together. (8)Using a ramekin as your guide, make 6 cut-outs with ½-inch extra on the sides. Save the scraps and reroll or freeze them for later use.
(9)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. Brush the outer edges with egg wash.
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.
(10)Top with puff pastry and seal edges by pressing with your fingers. Make slits to release steam as it cooks. Brush with egg wash and place them on a baking sheet to catch any drippings.
(11)Bake them at 400° F (204° C) for 20 minutes. Lower the heat to 350° F (177° C) and bake for another 10 to 20 minutes until golden brown.
(12)Cool for 10 minutes before serving. The sauce gets thicker as it cools.
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. Thaw at room temperature for about 30 minutes before baking. Brush with egg wash and bake as directed.
Frequently asked questions
As a general rule, chicken and casseroles should be cooked to a minimum internal temperature of 165° F (73.9° C). The filling for chicken pot pie is usually pre-cooked. As soon as the crust turns golden brown, the filling is likely hot and ready.
The butter melts at room temperature, making the dough sticky and difficult to handle. You can put it back in the fridge until it is firm and manageable.
Yes! Chicken pot pies freeze well whether they are baked or unbaked. Adding more liquid to the filling will prevent it from drying out. They can last up to 3 months in the freezer when wrapped well.
To bake frozen pies, thaw them partially while preheating the oven. Brush with egg and cover with foil during the first 20 minutes to ensure they puff up beautifully and prevent over browning. Bake until golden brown on top, adding more time as needed.
More about chicken pot pie with puff pastry
Here are frequently asked questions about Chicken Pot Pie with Puff Pastry with extra tips, troubleshooting, and more.
Watch how I make it here
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📖 Recipe
Chicken Pot Pie with Puff Pastry
Equipment
- 4-quart Dutch-oven (or a shallow pot)
- 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 small chunks (see note)
- ¼ cup salted or unsalted butter
- 1 large onion chopped, about 2 cups
- 4 garlic cloves minced
- 1 large carrot medium-diced, about 2 cups
- 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
- Sauté onion in butter over medium heat until softened, about 5 minutes.
- Add garlic and carrots, then cook for 2 minutes. Sprinkle flour and mix.
- Pour chicken stock and stir to dissolve the flour. Simmer for about 3 minutes. When it starts to bubble, mix in the chicken.
- Add cream and peas. Simmer until the sauce is slightly thickened, for 6 to 8 minutes.
- Season with salt and pepper. For more flavor, add herbs (thyme or rosemary), spices (garlic or onion powder), or Worcestershire sauce. Add fresh parsley and turn off the heat.
- Preheat oven to 400° F (204° 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 them for later use.
- Fill the ramekins and brush the outer edges with egg wash. Top with puff pastry and seal edges by pressing with your fingers. Make slits to release steam as it cooks.
- Brush with egg wash and place on a baking sheet to catch any drippings.
- Bake at 400° F (204° C) for 20 minutes. Lower to 350° F (177° C) and bake for another 10 to 20 minutes until golden brown.
Video
Notes
- Chicken: Rotisserie chicken or any leftover chicken or turkey can be used (5 to 6 cups of cut-up chicken). You can also use 2 pounds of boneless chicken thighs or breasts—brown them before cooking to add more flavor.
- 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 minutes to an hour until pliable but still cold.
- If your puff pastry tears or cracks, rub it with a bit of water and gently squeeze it back together.
Luz
Recipe was easy and delicious. Try to add pictures but I was not able.
Nora Rey
Hi Luz, thanks and I'm happy you liked it. =)
Lori
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
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
Wonderful instructions,I did add a few potatoes chopped and mushrooms. But it was delicious.
Nora Rey
Hello Frances, Thank you so much, and what a great idea! I should try that myself. =)
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.