Puff Pastry Chicken Pot Pie is a rich and hearty one-pot meal to share. It features a creamy chicken and vegetable filling tucked under a golden flaky puff pastry crust. Make it for a cozy weeknight or holiday dinner!
We look forward to fall every year because it is chicken pot pie weather! As soon as the temperature drops, we love to make a pot pie to share. Our recipe is easy to follow, requires minimal effort, and is flavor-packed.
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About Puff Pastry Chicken Pot Pie
- Taste - The combination of buttery puff pastry and rich filling create a superb flavor medley.
- Texture - The puff pastry is fluffy and crispy and the inside is creamy with chunks of veggies and chicken.
- Effort - This recipe has a few simple steps. First, you need to cook the chicken. Then you need to cook the filling. Finally, you just need to add the store-bought puff pastry sheet and bake.
- Time - It takes just 15 minutes to prep the pie then 45 minutes to cook the ingredients and bake it.
Ingredients
- Puff pastry - We use Pepperidge Farm sheet frozen puff pastry because it is high quality and richly flavored. It has the best loft and the pastry comes out golden with a tenderflake.
- Chicken Thighs - We use boneless skinless chicken thighs because they are both flavorful and healthy.
- Carrots - Carrots are crunchy and sweet.
- Yellow onion - Yellow onions are pungent and lightly sweet.
- Pearl onions - Pearl onions are a little milder than yellow onions.
- Celery - Celery adds a nice crunch.
- Mushrooms - Mushrooms have a unique earthy flavor.
- Corn and Peas - Corn and Peas add sweetness.
- Freshly cracked black pepper - Black pepper adds a little spice.
- Butter and flour- Butter and flour combine to create a rich roux that thickens the filling.
- Chicken stock - Chicken stock creates a liquid base and adds moisture to the pot pie.
- Thyme - Thyme adds a minty and slightly lemony flavor.
- Dijon mustard - Dijon mustard has a pungent and lightly spicy kick.
- Heavy cream - Heavy cream enriches the filling flavors and is part of the egg wash.
- Egg - The egg is for the egg wash, it adds a golden brown color and shininess to the puff pastry crust.
See recipe card for quantities.
Substitutions
- Homemade puff pastry dough - Make this recipe with your own homemade puff pastry dough.
- Beef - Use precooked shredded chuck roast or tri-tip, or bite-sized pieces of steak. You can also use ground beef.
- Turkey - Use leftover Thanksgiving turkey instead of chicken.
- Chicken breast - You can also use boneless skinless chicken breast. Use our skillet chicken just omit the butter.
- Rotisserie chicken - Cut down the cook time even more by using leftover rotisserie chicken.
- Frozen mixed vegetables - You can also use frozen mixed veggies for this recipe.
- Mustard powder - Use 1 teaspoon of dry mustard powder instead of dijon.
Variations
- Mini pot pies - Make mini pot pies instead of one big shareable pie. Simply divide the filling into ramekins, cut circles in the puff pastry to match the ramekins, and follow the rest of the recipe card instructions.
- Customize - Customize the filling with your favorite veggies and protein.
- Vegetarian - Omit the chicken thighs and replace the chicken stock with vegetable stock to make this recipe vegetarian.
- Garlic Powder - Garlic powder will add the quintessential aroma to the pot pie.
- Curry powder - Curry powder provides a warm and robust flavor.
- Potatoes - Add cooked potatoes for a hearty addition.
- Cheese - Add shredded cheddar cheese or gruyère for a sharp accent.
Instructions
- Heat stock - In a small saucepan, warm chicken stock until hot. Then turn off heat and set aside. (Photo 1)
- Cook chicken - In a large pot or dutch oven, warm olive oil over medium heat. Once the pot is hot and the oil shimmers, add the chicken. Sear chicken on one side until golden, about 5 minutes. Turn the chicken over and cook for an additional 5 minutes or until the chicken is thoroughly cooked and the internal temperature is 155°F (68°C). Transfer the chicken to a cutting board and allow it to rest, then chop into bite sized pieces and set aside. (Photo 2 and 3)
- Heat oven - Preheat the oven to 425°F with the rack positioned in the middle.
- Cook filling - Lower the heat to medium-low and add a little more olive oil to the pot if necessary. Add carrots, celery, chopped onion, pearl onions, and mushrooms and cook slowly until the vegetables are tender and the onions are translucent. (Photo 4)
- Make roux - Once the mixture is softened, season with kosher salt and thyme, and stir in butter. Once the butter is melted, turn up the heat to medium and stir in the flour to make the roux. (Photo 5 and 6)
- Thicken mixture - Then add the broth and dijon mustard and stir until the mixture is thickened. Stir in heavy cream and continue to cook the mixture. (Photo 7 and 8)
- Add final ingredients - Finally, stir in the chicken, corn, and peas and remove from the heat. (Photo 9 and 10)
- Transfer - Transfer the filling to a pie dish. Make the egg wash by beating 1 egg with 1 tablespoon of heavy cream. (Photo 11 and 12)
- Add puff pastry - Then roll out the puff pastry sheet and cover the pie dish. Trim or shape the puff pastry edges to make a circle and leave a ½-inch overhang of the rim of the dish. (Photo 13)
- Brush puff pastry - Brush the puff pastry so it’s lightly coated. Cut 4-5 slits in the top of the crust to release steam. (Photo 14 and 15)
- Bake - Bake for 25-30 minutes or until the puff pastry is golden brown. Then remove from the oven and serve. Wait a few minutes before serving and be careful because the filling will be very hot. (Photo 16)
Pro tip - Make sure all of the ingredients you have to cut are in bite-sized pieces, including the onions, carrots, celery, and chicken.
Recipe FAQs
What are the benefits of using puff pastry for chicken pot pie?
Puff pastry is great for pot pie because it is easier to make than standard pot pie crust but is still rich and flavorful.
Can I use store bought puff pastry?
Yes, we use store-bought puff pastry because it saves time and is still delicious.
How do I prevent the puff pastry from getting soggy on the bottom?
This recipe has no bottom, just a thick puff pastry top, so you don't have to worry about a soggy bottom!
Can I make the pot pie filling in advance?
Yes, you can prepare the chicken pot pie filling in advance and refrigerate it for up to 3 days. Just let the filling temper before assembling it with the puff pastry.
Storage
This puff pastry pie can be refrigerated in an air-tight container or covered in foil for up to 3 days. In order to reheat the pie, let the pie pan temper, separate the crust from the pie pan, heat up the filling alone for about 15 minutes, then re-add the crust in the last 5 minutes of heating the filling. Heat at 300°F.
Cooking Tips
- Vegetables can range in size. When you make the mirepoix or soffritto, make sure the mixture is roughly 1 part carrot, 1 part celery, and 2 parts onion.
- Be sure to make slits in the pie so the filling will stay inside and crust won't get soggy.
Related Recipes
Did You Like This Recipe?
Love this easy puff pastry chicken pot pie recipe? Please leave a 5-star rating in the recipe card below and leave a comment below. You can also check out these delicious dishes to serve with pot pie.
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📖 Recipe
Puff Pastry Chicken Pot Pie
Puff Pastry Chicken Pot Pie is a rich and hearty one-pot meal to share. It features a creamy chicken and vegetable filling tucked under a golden flaky puff pastry crust. Make it for a cozy weeknight or holiday dinner!
Servings: 6
Calories: 514kcal
Equipment
Ingredients
- 2 cups chicken or vegetable stock
- 2 tablespoon olive oil separated
- 1 lb boneless skinless chicken thighs
- 2 medium carrots diced
- 2 celery ribs chopped
- 1 medium yellow onion chopped
- 1 cup fresh or frozen pearl onions peeled
- 1 cup mushrooms quartered (4 oz)
- 2 teaspoon kosher salt
- 1 teaspoon freshly cracked black pepper
- 4 tablespoon butter
- 4 tablespoon flour
- 1 tablespoon thyme chopped
- ¼ cup heavy cream plus 1 tbsp, divided
- ½ cup fresh or frozen corn
- ½ cup fresh or frozen peas
- 1 teaspoon dijon mustard or more to taste
- 1 egg
- 1 sheet puff pastry
Instructions
- Heat stock - In a small saucepan, warm chicken stock until hot. Turn off heat and set aside.2 cups chicken or vegetable stock
- Cook chicken - In a large pot or dutch oven, warm olive oil over medium heat. Once the pot is hot and the oil shimmers, add the chicken. Sear chicken on one side until golden, about 5 minutes. Turn the chicken over and cook for an additional 5 minutes or until the chicken is thoroughly cooked and the internal temperature is 155°F (68°C). Transfer the chicken to a cutting board and allow it to rest, then chop into bite sized pieces and set aside.2 tablespoon olive oil, 1 lb boneless skinless chicken thighs
- Heat oven - Preheat the oven to 425°F with the rack positioned in the middle.
- Cook filling - Lower the heat to medium-low and add a little more olive oil to the pot if necessary. Add carrots, celery, chopped onion, pearl onions, and mushrooms and cook slowly until the vegetables are tender and the onions are translucent. Once the mixture is softened, season with kosher salt, pepper, and thyme, and stir in butter. Once the butter is melted, turn up the heat to medium and stir in the flour to make the roux. Add the broth and dijon mustard and stir until the mixture is thickened. Stir in heavy cream and continue to cook the mixture. Finally, stir in the chicken, corn, and peas and remove from the heat.2 medium carrots, 2 celery ribs, 1 medium yellow onion, 1 cup fresh or frozen pearl onions, 1 cup mushrooms, 2 teaspoon kosher salt, 4 tablespoon butter, 4 tablespoon flour, 1 tablespoon thyme, ¼ cup heavy cream, ½ cup fresh or frozen corn, ½ cup fresh or frozen peas, 1 teaspoon dijon mustard, 1 teaspoon freshly cracked black pepper
- Transfer - Transfer the filling to a pie dish. Roll out the puff pastry sheet and cover the pie dish. Trim or shape the puff pastry edges to make a circle and leave a ½-inch overhang of the rim of the dish. Make the egg wash by beating 1 egg with 1 tablespoon of heavy cream. Brush the puff pastry so it’s lightly coated. Cut 4-5 slits in the top of the crust to release steam.1 egg, 1 sheet puff pastry, ¼ cup heavy cream
- Bake - Bake for 25-30 minutes or until the puff pastry is golden brown. Remove from the oven and serve. Wait a few minutes before serving and be careful because the filling will be very hot.
Video
Notes
Storage
- Refrigerate the pot pie in an air-tight container or cover it in foil for up to 3 days. In order to reheat, let the pie pan temper then separate the crust from the pie pan. Then heat up the filling alone for about 15 minutes and re-add the crust in the last 5 minutes of heating the filling. Heat at 300°F.
- Make sure all of the veggies are cut into bite-sized pieces, including the onions, carrots, celery, and chicken.
- Vegetables can range in size. When you make the mirepoix or soffritto, make sure the mixture is roughly 1 part carrot, 1 part celery, and 2 parts onion.
- Be sure to make slits so the filling will stay inside the pie and the crust won't get soggy.
- Make mini pot pies instead of one big shareable pie. Simply divide the filling into ramekins, cut circles in the puff pastry to match the ramekins, and follow the "Transfer" and "Bake" steps of the recipe card instructions.
Nutrition
Calories: 514kcal | Carbohydrates: 39g | Protein: 24g | Fat: 29g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 0.02g | Cholesterol: 114mg | Sodium: 1111mg | Potassium: 612mg | Fiber: 4g | Sugar: 7g | Vitamin A: 3813IU | Vitamin C: 13mg | Calcium: 70mg | Iron: 3mg
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Paula
Love the puff pastry top. New favorite!