Chicken Pot Pie with Puff Pastry just as delicious as traditional chicken pot pie, but lighter and so much simpler. Instead of pie crust, you’ll top classic pot pie filling with a slab of all-butter puff pastry and bake until puffed and golden brown. Make it family style in a baking dish or divide among small baking dishes to make individual pot pies.
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If you love chicken pot pie, but don’t make it often because it’s time consuming, you’ll love this version. It’s a rich and comforting meal that’s easy enough to make even on a busy weeknight.
“Made it for the first time and I’m officially hooked. Love how easy the recipe is and I can’t wait to make it again. Thank you for sharing!”
kelly wicken
Table of Contents
Recipe at a Glance
- Prep Time: 20 minutes
- Total Time: 55 minutes
- Yield: Serves 4
- Skill Level: Easy
Ingredients for Chicken Pot Pie with Puff Pastry
- Olive Oil: Any good quality extra-virgin olive oil works well here.
- Onion: I typically use yellow or sweet onion, but a white onion works too.
- Carrots: Look for firm, deep orange carrots with fresh looking tops.
- Celery: Use the inner celery ribs if possible. They’re less stringy and have a milder flavor than the outer ribs.
- Potatoes: I love to use buttery Yukon Gold potatoes, but red potatoes or Russets work too.
- Fresh Thyme: If you use dried thyme instead of fresh, use half the amount.
- Chicken Broth: Homemade chicken broth is ideal, but a good quality store-bought version is good too.
- Butter: I use whatever I have on hand, salted or unsalted butter both work, just adjust the salt in the filling accordingly.
- Flour: Use standard AP flour.
- Chicken: I like to use boneless, skinless chicken breasts, but boneless skinless chicken thighs work too.
- Half and Half: or use heavy cream for a richer version (If you’re looking for an even lighter option, try my Chicken Pot Pie Soup.)
- Puff Pastry: ideally good quality, all-butter puff pastry
- Salt and Freshly Ground Black Pepper: As always, freshly ground black pepper is best.
How to Make Chicken Pot Pie with Puff Pastry
Soften onion in olive oil in a large saucepan. Add remaining vegetables and thyme; cook and stir until softened. Add chicken broth and bring to a boil. Stir in chicken; reduce heat and simmer for 6 minutes.
Melt butter in a small saucepan and whisk in flour all at once. Continue whisking until smooth and the flour taste has cooked out; stir into broth mixture. Cook and stir until thickened, about 3 minutes. Stir in half and half and season to taste with salt and pepper.
Divide mixture among buttered baking dishes and top each with a puff pastry. Bake at 400˚F until the pastry is puffed and golden brown, 25 to 30 minutes. Let cool 5 minutes and serve!
Pro Tips
- Brush Puff Pastry with an Egg Wash: If you want your pot pie tops to have a glossy sheen, brush with a simple egg wash before baking. Just whisk an egg with 1 tablespoon of water until well combined then brush over the top.
- Cold Puff Pastry is Best: Don’t let puff pastry come to room temperature before baking or it won’t puff properly. Be sure it’s still cold when it goes into the oven.
- Adjust Filling Thickness: If your filling seems too thick, add a splash of broth to thin it out. Or if it’s too thin, let it simmer for a few extra minutes to reduce.
- Evenly Cut Vegetables: Cut your vegetables into similar-sized pieces so they cook at about the same rate. I try to cut them into about 1/2-inch pieces.
- Rotisserie Option: To save time, you can use rotisserie chicken instead of cooking the chicken yourself.
Recipe Variations
- Vegetable variations: While I love the classic carrot, celery, and potato mix, feel free to switch it up. Frozen peas, corn, or green beans make great additions. In the fall, I sometimes add diced butternut squash for a seasonal twist.
- Herb alternatives: Thyme is excellent in pot pie, but rosemary or sage can add a different flavor profile. For a fresher taste, stir in some chopped parsley just before adding the puff pastry.
- Use Turkey Instead: If you have leftover turkey during the holiday season, use my Turkey Pot Pie recipe or Turkey Pot Pie Soup recipe instead.
Make Ahead and Storage
You can assemble these pot pies and store them covered in the refrigerator up to one day in advance of baking.
Store cooked and cooled pot pies tightly covered with plastic wrap for up to 4 days or freeze for up to 3 months. You can also freeze uncooked pot pies; thaw in the refrigerator overnight before baking. Or bake from frozen, increasing baking time until it reaches an internal temperature of 165˚F (cover top with foil if it’s getting too brown).
Video
Ingredients
- 1 tablespoon olive oil
- 1/2 onion finely chopped
- 1 cup diced carrots
- 1 cup diced celery
- 2 medium Yukon Gold potatoes diced
- 1 teaspoon fresh thyme
- 3 cups chicken broth or chicken stock
- 4 Tablespoons butter
- 4 Tablespoons all-purpost flour
- 3/4 pound skinless boneless chicken breast cut into 1-inch cubes (or ~2 1/2 cups cooked chicken, see recipe notes)
- 1/3 cup half and half
- salt and freshly ground black pepper
- 7 ounces all-butter puff pastry divided into 4 equal rectangles or squares sized to fit your baking dishes, also (see recipe notes)
Instructions
- Preheat oven to 400 °F (204 °C).
- Butter 4, 1 1/2-cup individual casserole or pie dishes and set aside.
- Heat olive oil over medium heat in a medium saucepan. Add onion, lightly sprinkle with salt to sweat liquid and keep from browning; cook and stir 2 to 3 minutes until softened. Add carrots, celery, and potato; cook and stir 2 minutes more. Add thyme and broth; bring to boil. Stir in cubed chicken; reduce heat and simmer 6 minutes or until chicken and vegetables are nearly tender.
- Meanwhile, heat a small saucepan over medium heat. Add butter. Once butter melts, add flour all at once. Whisk constantly for a minute or two, just to cook out the raw flour taste. Add to broth mixture and stir to combine. Cook and stir boiling mixture until it thickens, about 3 minutes. At this point, the potatoes and chicken should be tender. Stir in half and half and season to taste with salt and freshly ground black pepper.
- Divide mixture evenly between 4 prepared dishes. Arrange dishes on baking sheet to catch any splatter. Top each dish with a puff pastry square and transfer to oven.
- Bake 25 to 30 minutes, or until puff pastry crust is puffy and golden brown. Remove from oven and let cool for 5 minutes before serving. Enjoy!
Notes
- Use your favorite all-butter puff pastry or make your own Quick Whole Wheat Puff Pastry.
- If you use cooked chicken (like rotisserie chicken), stir it in just before dividing mixture among baking dishes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi Marissa.
When I make a huge chicken pot pie and place the puff pastry over the top and seal the edges, the pastry never cooks in the center. What am I doing wrong!?! , We’re a big family so need big pies! 😬
Thank you,
Julie
Hi Julie! For a large pot pie, try baking the puff pastry separately in a preheated oven on a parchment lined baking sheet so that it cooks evenly. Top the hot, baked pot pie with it just before cutting and serving.
Chicken pot pie has to be one of the all-time best comfort foods! I love the idea of using puff pastry here, too. The flakiness would go so well with the creamy pot pie. Pass me a fork!
Gladly! Thanks David.
Hi,
I made these individual 5” ramekin’s yesterday. Today, I covered with puff pastry and egg wash. I had enough pastry leftover for raspberry tarts. My personal fav. It is snowing here tonight and this comfort food will be perfect. A little side salad if you wish.
Marissa, to call these pot pies dreamy would be an understatement. I love them in the mugs — such a cute, cozy individual serving. 🙂 ~Valentina
Thanks so much, Valentina! One of my favorite comfort foods.
This is beautiful. I just never think about pot pies, but I know my husband would absolutely love this. thanks!
My pleasure, Mimi!