Puff Pastry Chicken Pot Pie
This easy Puff Pastry Chicken Pot Pie is made with a thick and creamy filling that is topped with a store-bought puff pastry to make a delicious top crust!
CHICKEN POT PIE IN A PAN
I adore any and all things chicken pot pie related! It’s just one of my family’s favorite meals so I’m always messing around with different versions. One of my favorites is this Puff Pastry Chicken Pot Pie! With no bottom crust, it is super easy to put together. Made with a homemade sauce mixed with peas, carrots, spices and chicken then topped off with a sheet of puff pastry you have yourself a quick meal! It’s all ready in under an hour. If you want a simple and delicious pot pie that serves up easily, then you need to make this Puff Pastry Chicken Pot Pie recipe.
Oh my gosh – turned out so pretty and it’s so good too! Everyone was so impressed! Thank you!
– Clara
FREQUENTLY ASKED QUESTIONS:
You could but the hard thing about adding a bottom crust is it can easily turn soggy. I have not tried making this particular recipe with a puff pastry bottom crust so this would be an experiment on your part. Puff pastry shrinks up as it is baked. I think the puff pastry bottom would need to be pre-baked slightly to help avoid it becoming too soggy. Then continue with the recipe as written. If you try it out, please let me know how it turns out for you!
Vegetables and crust. Chicken pie is usually just chicken in gravy with a top and bottom crust. Chicken pot pie is chicken in a cream sauce with added vegetables and a top crust.
An 8×8-inch pan is best for this recipe and it is the perfect size to fit the filling and for the puff pastry to fit over. Anything larger and you will need to stretch out the puff pastry more to fit the dish. Obviously doing this will make your crust thinner as well. I wouldnt use anything larger than a 9×9-inch dish.
The egg wash is what helps the puff pastry or any pie crust to crisp and brown up. It also adds a pretty shine to it as well.
This helps steam escape while this is baking. If you do not cut slits in it the steam cannot escape and can create holes or even have it “explode” where the filling will start coming out the sides and top.
Yes, this can be frozen. Let baked pot pie cool and then place in a freezer container or bag and put in the freezer where it will keep for up to 3 months. You can also freeze chicken pot pie before baking as well. Just make sure to wrap it very well to prevent freezer burn. When cooking from frozen, you’ll need to add on to your regular cooking time.
To store leftovers, place in an airtight container in the refrigerator where it will last up to 3-4 days.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
HOW TO MAKE PUFF PASTRY CHICKEN POT PIE
Preheat the oven to 400 degrees F. Add the butter to a medium saucepan over medium heat. Once melted, add the onion and cook for 2 minutes, stirring occasionally. Add the garlic and cook for 30 seconds, stirring constantly. Whisk in the flour and cook for 30 seconds, continuing to whisk. Gradually add the chicken broth and milk to the flour mixture, whisking constantly. Bring to a boil, and then let it boil for 2 minutes, whisking the whole time.
Remove from the heat. Whisk in the garlic powder, onion powder, salt, black pepper, and dried thyme. Stir in the peas and carrots and chicken.
Transfer the chicken mixture to an 8 by 8-inch casserole dish. If necessary, roll out the puff pastry so it fits across the top of the casserole dish with about 1/2-inch extra on all 4 sides. Place the puff pastry on top and cut 4 slits on top for steam to escape. Whisk together the egg with the water. Brush a little of this egg wash on the puff pastry. Bake until the pastry is golden, about 25 to 30 minutes. .
Sprinkle the parsley on top (if using). Serve and enjoy!
WANT MORE DELICIOUS RECIPES?
- Chicken Pot Pie Ramen
- Tater Tot Chicken Pie
- Homemade Individual Chicken Pot Pies
- Crock Pot Chicken Pot Pie Pasta
- Shepherds Pie
- Chicken Cobbler
- Chicken Wellingtons
- Ground Beef Wellingtons
- Mini Chicken Pot Pies
- Crock Pot Chicken Pot Pie
- Turkey Pot Pie Casserole
- Chicken Pot Pie Bubble Up
- 30 Chicken Breast Recipes
Puff Pastry Chicken Pot Pie
Ingredients
- 6 Tablespoons salted butter
- 1 medium onion, diced
- 3 cloves garlic, minced
- 6 Tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon dried thyme
- 15 ounce bag frozen peas and carrots
- 2 cups cooked and shredded chicken
- 1 sheet frozen puff pastry, thawed
- 1 large lightly beaten egg + 1 Tablespoon water
- 1 Tablespoon minced fresh parsley for garnish (optional)
Instructions
- Preheat the oven to 400F degrees. Add 6 Tablespoons salted butter to a medium saucepan over medium heat.
- Once melted, add 1 medium onion, diced and cook for 2 minutes, stirring occasionally. Add 3 cloves garlic, minced and cook for 30 seconds, stirring constantly.
- Whisk in 6 Tablespoons all-purpose flour and cook for 30 seconds, continuing to whisk.
- Gradually add 2 cups chicken broth and 1 cup milk to the flour mixture, whisking constantly. Bring to a boil, and then let it boil for 2 minutes, whisking the whole time.
- Remove from the heat. Whisk in 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon salt, ¼ teaspoon black pepper and ¼ teaspoon dried thyme.
- Stir in 15 ounce bag frozen peas and carrots and 2 cups cooked and shredded chicken.
- Transfer the chicken mixture to an 8×8-inch casserole dish.
- If necessary, roll out 1 sheet frozen puff pastry, thawed (push together any seams) so it fits across the top of the casserole dish with about 1/2-inch extra on all 4 sides. Place the puff pastry on top and cut 4 slits on top for steam to escape.
- Whisk together 1 large lightly beaten egg + 1 Tablespoon water. Brush a little of this egg wash on the puff pastry.
- Bake until the pastry is golden, about 25 to 30 minutes. Sprinkle 1 Tablespoon minced fresh parsley on top (optional) then serve.
Video
Notes
- See my notes above for freezing tips.
- Use only frozen vegetables for this.
- Do not forget to cut slits in the top of the puff pastry.
- Don’t skip the egg wash, this gives it its nice golden color.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Great recipe! Using a deep dish glass pie plate. I bake dry spice rubbed chicken thighs for 22 minutes let cool and cube before adding to the mix, saute mushrooms and celery seeds. Top and bottom puff pastry without pre baking. Make sure your mixture is cooled before adding or your bottom pastry will disappear! Egg wash gives you a beautiful top pastry. Delicious!
I made this tonight for my hubby and I. This recipe i am definitely saving. I however made a few adjustments..I added potatoes and since I have a hubby thats picky I used Italian spice and …wow this is WORTH IT
So good ! My sister and I loved it ! Definitely saving recipe !
This turned out gorgeous!! It looks just like your photos and tastes so good!
For the folks who have mentioned the puff pastry not getting fully done in the middle, it usually has to do with uneven rolling out of the dough. I’m a baker so this is a common issue. We tend to roll heavier in the edges rather than starting from the middle and pushing out. So you have a much thicker center that just isn’t going to get done. I would suggest if you’re concerned about this, try to make sure the center of your puff pastry is a little thinner than the edges. Hope that helps! This really is a beautiful and flavorful recipe!
Made this tonight in a large cast iron skillet and it was great! To help fill the skillet completely (and have some delicious leftovers) Delicious! Thanks for sharing.
Can you make ahead & freeze?
I haven’t made it yet.
These are the instructions I follow when I do my meal preps for chicken pie.
“To freeze or refrigerate uncooked, cool filling completely. Then top with pastry, egg wash, cut slit. Freeze 3 months or refrigerate up to 2 days. Thaw overnight (if frozen) then bake per recipe. Note: Thawed then refrozen puff pastry as well as thawed then refrigerated puff pastry does not puff up quite as much but the difference isn’t significant.
Cooked Chicken Pot Pies will keep in the fridge for up to 4 days. Best reheated in the oven covered in foil so the pastry can crisp up slightly, 20 minutes at 180C/350F.” From recipetineats
Made this dairy free with coconut heavy whipping cream and it was 10/10!
Super recipe! Looks just as pretty as your picture! Hubby said this is a keeper! I didn’t change anything & it’s perfect the way it is 🙂
My sister made it a couple weeks ago and I loved it. So tonight I’ve made it. Just put it in the oven and can hardly wait.
Very good recipe. I made it tonight and my husband loved it!
I cooked up some thighs and wings and used that chicken.
Thank you!
Excellent recipe! Thank you for sharing. I reused pie tins from KFC chicken pot pies and made this into 6 individual pot pies. Each pie tin holds 1 cup of the chicken mixture. Five pies had just the top crust. One had a bottom crust and a top crust. Both ways were good, but the double crust is too much crust for my taste.
Love hearing that Janet!! Thanks so much! I appreciate you taking the time to come back and comment!
This tastes delicious!
My pie ended up being runny, but I think it’s because I added mushrooms and also fresh carrots and celery.
Next time I’ll be sure to ore cook the mushrooms and also use frozen oeas and carrots! Can’t wait to make it again :).
So happy you loved it! Yeah, those fresh veggies (especially mushrooms) can release a lot of water so good thinking about cooking them up a bit first. Thanks for taking the time to come back and comment!
This is one of my favorite week night recipes, it’s so easy to make, so comforting and delicious!
Fabulous recipe! First time I followed recipe exactly. So good
I’ve made this three times now and it’s so wonderful. It’s great for using up cooked chicken. I can make it smaller for me and my husband, or the full recipe and freeze the rest. I knew it was a keeper recipe when I served it the first time & hubby said “Wow! I like this.” Four thumbs and eight paws up.
Really good. My husband and kids all loved this and it will be on our regular rotation for the few autumn/winter days I am not doing soup, lol.
Hahaha! I love it (and same!)
Turns out perfect every time!
I came up on this recipe about 6 months ago!!! well written and followed it exactly but cubed the chicken! I make this and then make my mom her own “personal size” she absolutely loves it! I am going to use same method for beef and turkey pot pies. I have passed this recipe on to others and their families “devoured it!” great recipe I highly recommend it! ♥️♥️♥️
Thanks so very much Dawn! Love hearing that and I appreciate you taking the time to come back and comment!
I’ve been making your recipe for a couple of years now and it’s perfect.
I cubed my chicken instead of shredding. Great recipe!
Delicious! I wouldn’t change a thing. I know people like a bottom crust but I think that makes the crust too overwhelming. My husband and I like it just like this. Thank you!
Absolutely perfect as written – no changes needed!
I made this a few weeks ago. We like a bottom crust. I used a refrigerated pie crust with egg wash. I also added diced celery. My husband loved it. I’m making it again tomorrow. Yum! Good cold weather food. Thank you!
Was the celery frozen or fresh?
Make sure you follow the recipe 🙂 we had no frozen carrots and used fresh instead and it ended up soupy. This was the second time making it. The first time was perfect. I just wanted people to know that you really need to use frozen veggies and not fresh.
I cooked the bottom pastry until it was almost done then I added the filling, the top crust and it turned out wonderful.
I want to make individual pot pies and freeze before baking. If I defrost the puff pastry to assemble, can the pot pie be frozen?
You should be able to, I can’t think of a reason why it wouldn’t. But I’ll be honest, I haven’t attempted it myself so I can’t tell you definitively how well it works. I never like to tell anyone to do something if I haven’t personally tested it myself because I would never want anyone to waste ingredients so you’d be doing it as an experiment. I’d love to know how it turns out for you if you try it!
Did you freeze it?? I plan on doing several. I actually doubled the recipe, but need to buy containers tomorrow to put them in. It’s all ready to go, though. We kinda snacked on the filling, so YUMMY!
Oh my gosh – turned out so pretty and it’s so good too! Everyone was so impressed! Thank you!
I have made this several times for guests and family to rave reviews and plate-licking ecstasy. I added some slightly cooked mushrooms (to decrease the liquid from the mushrooms). This recipe is so, so good and asked for again and again!!
Made exactly to your recipe, didn’t change a thing. My kids helped make it and all of your wonderful instructional photos and your detailed explanations were so helpful to them learning how to make a meal. We absolutely love your website and all of your recipes always turn out perfect for us. Thank you!
i made this! I cut recipe and baked in 2 2cup corningware french white baking dishes. baked for 20 min. making individual pot pies. so good!!
Great recipe my daughter LOVES it! However, the edges of the pie puffed and browned but not the middle. I kept the pie in the oven an additional 5 minutes to brown in the middle which it did!
Came out great! I used home made chicken broth and added extra garlic cause we love garlic lol The puff pastry looks gorgeous, thank you for sharing this recipe!