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    Home » Chicken

    Chicken Pot Pie with Puff Pastry

    Published: Mar 23, 2022 · Modified: Mar 23, 2022 by Nora Rey · This post may contain affiliate links · 4 Comments

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    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!

    Chicken pot pie in a ramekin.
    Jump to:
    • What makes a good chicken pot pie with puff pastry
    • Ingredients you'll need
    • How to make this recipe
    • How to store and reheat
    • Make-ahead
    • Frequently asked questions
    • More about chicken pot pie with puff pastry
    • Watch how I make it here
    • Other chicken recipes you may like
    • 📖 Recipe
    • 💬 Comments

    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

    Assorted ingredients for Chicken Pot Pie with Puff Pastry.
    Salt and pepper are not in the picture.

    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.

    Slicing an entire chicken with a knife and cutting up them up into small pieces on a cutting board.

    (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.

    Dicing the carrot into large pieces. Chopping the onions and parsley. Mincing 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.

    Dissolving the chicken base with water in a measuring cup. Beating an egg with water in a small bowl.

    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.

    Sauteing chopped onions in butter. Mixing the flour into the onion and carrot mixture in the pot.

    (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.

    Pouring chicken stock into the onion and carrot mixture in the pot. Adding the chicken to the mixture.

    (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.

    Mixing the mixture with chicken and peas in the pot. Mixing fresh parsley into the mixture.

    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.

    Rolling out the pastry sheet with a rolling pin. Cutting out a round shape using a ramekin as a guide. Picking up the scraps and re-rolling them.

    (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.

    Brushing the edges of the ramekins with egg wash. Cutting slits on top of the crust with a knife.

    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.

    Individual unbaked chicken pot pies on a baking sheet. Baked chicken pot pies on a baking sheet.

    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.

    Spooning a portion of chicken pot pie in a ramekin.

    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

    How do you know when chicken pot pie is done?

    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.

    Why is my puff pastry too soft?

    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.

    Can you freeze chicken pot pie?

    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

    • Chicken Empanada
    • Sweet and Sour Chicken
    • Creamy Chicken Marsala
    • Lemon Chicken Piccata
    Phone showing how to tag me on Instagram.

    Did you make this recipe? I would love to know! Your feedback helps me make better recipes.  Please rate, review, or comment below. Questions about this recipe are welcome, too!

    Let's connect on Facebook, Instagram, Pinterest, TikTok, Twitter, and Youtube. Be sure to tag me when you try any of my recipes @recipesbynora!

    📖 Recipe

    individual portions of chicken pot pie on a parchment paper-lined board.

    Chicken Pot Pie with Puff Pastry

    Chicken pot pie with puff pastry is the ultimate comfort food. With frozen puff pastry and rotisserie chicken, this one-bowl meal comes together quickly!
    5 from 3 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: American
    Prep Time: 30 minutes
    Cook Time: 30 minutes
    Bake Time: 40 minutes
    Total Time: 1 hour 40 minutes
    Servings: 6 servings
    Calories: 480kcal
    Author: Nora Rey
    Cost: $10-$12

    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
    US Customary - Metric

    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.
    TIPS:
    • 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.

    Nutrition

    Calories: 480kcalCarbohydrates: 15gProtein: 34gFat: 31gSaturated Fat: 16gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 190mgSodium: 353mgPotassium: 502mgFiber: 3gSugar: 4gVitamin A: 3400IUVitamin C: 21mgCalcium: 74mgIron: 3mg
    Tried this Recipe? Pin it for Later!Mention @recipesbynora or tag #RecipesByNora!
    « Frequently Asked Questions About Chocolate Crinkle Cookies
    Frequently Asked Questions About Chicken Pot Pie »
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    Reader Interactions

    Comments

    1. jomelyn

      January 25, 2022 at 7:30 pm

      5 stars
      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.

      Reply
      • Nora

        January 27, 2022 at 9:27 pm

        Thank you for your feedback, Jomelyn. I am so glad you and your son loved it. =)

        Reply
    2. Kendra

      November 18, 2021 at 9:07 am

      Hi
      Your recipe is amazing! This is the first pot pie that I have made that my family loves.

      Thanks again for sharing.

      Reply
      • Nora

        November 26, 2021 at 7:47 pm

        Wow! That makes me so happy. Thanks for trying it out.

        Reply

    Thanks for coming! Let me know what you think: Cancel reply

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