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    Recipes » Main Course Recipes

    Chicken Pot Pie with Puff Pastry

    Published: Feb 15, 2023 by Marissa Stevens · 34 Comments

    This post may contain affiliate links.

    Jump to Recipe Jump to Video

    Chicken Pot Pie Pie with Puff Pastry is just as delicious as classic chicken pot pie, but 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.

    Chicken Pot Pie with Puff Pastry in white bowls.

    If you love chicken pot pie, but don't make it often because it's time consuming, you absolutely need to try this Chicken Pot Pie with Puff Pastry recipe. It's a rich and comforting meal that's easy enough to make on a weeknight (as is this Chicken Pot Pie Soup). And if you're feeling ambitious, make your own puff pastry with my recipe for Quick Whole Wheat Puff Pastry.

    Jump to:
    • Ingredients for Chicken Pot Pie with Puff Pastry
    • FAQ
    • Storage Tips
    • Serve With
    • How to Make Chicken Pot Pie with Puff Pastry
    • Chicken Pot Pie with Puff Pastry Recipe Video
    • Chicken Pot Pie with Puff Pastry
    • 💬 Comments

    Ingredients for Chicken Pot Pie with Puff Pastry

    • Olive Oil: extra-virgin olive oil
    • Onion: yellow or white onion
    • Carrots: look for firm, deep orange carrots - look for those with fresh looking tops if possible
    • Celery: use inner celery ribs for the best texture
    • Potatoes: ideally Yukon Gold potatoes for their creamy texture
    • Fresh Thyme: or ½ the quantity of dried thyme
    • Chicken broth: or chicken stock
    • Butter: salted butter or unsalted butter (whatever you have on hand)
    • Flour: unbleached all-purpose flour
    • Chicken: boneless skinless chicken breast
    • Half and Half: or heavy cream for a richer filling
    • Puff Pastry: ideally good quality, all butter puff pastry
    • Salt and Freshly Ground Black Pepper:

    FAQ

    What's the difference between pie crust and puff pastry?

    Pie crust is a type of pastry dough made with flour, fat (usually butter, lard or shortening), and water. It's used as a base for pies, tarts, and quiches. Puff pastry is a type of light, flaky pastry dough made with flour, fat (usually butter), salt and water. 

    Should you put egg wash on puff pastry?

    Egg wash is often used to help seal filled puff pastry baked goods like turnovers. It can also be brushed over the whole surface of the puff pastry before baking to enhance browning and create a glossy sheen. As a topping for pot pie, this step is completely optional. 

    Can I make pot pie ahead of time?

    Yes, you can assemble these pot pies, covered and refrigerated, up to one day in advance of baking. 

    Storage Tips

    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.

    Serve With

    • Garlic Butter Green Beans
    • Kale Caesar Salad
    • Arugula Salad
    • Spinach Strawberry Walnut Salad

    How to Make Chicken Pot Pie with Puff Pastry

    Step 1: Butter 4 1-½ cup baking dishes and set aside. Cook and stir onion in a large saucepan until softened. Stir in remaining vegetables and thyme. Add chicken broth and bring to boil.

    Cooking Onion in Olive Oil
    Stirring in Remaining Vegetables
    Adding Stock to Vegetables and Seasonings

    Step 2: Stir in chicken; reduce heat and simmer 6 minutes.

    adding raw chicken cubes

    Step 3: 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 in to broth mixture. Cook and stir until thickened, about 3 minutes. Stir in half and half and season to taste with salt and pepper.

    Simmering Until Thickened
    adding cream or half and half

    Step 4: Divide mixture among baking dishes and top each with a puff pastry. Bake at 400°F until pastry is puffed and golden brown, 25 to 30 minutes. Let cool 5 minutes and serve!

    Ladeling into individual baking dishes
    Topping Chicken Pot Pie with Puff Pastry
    Baking Chicken Pot Pie until Pastry is Puffed and Golden Brown

    Chicken Pot Pie with Puff Pastry Recipe Video

    SUBSCRIBE TO VIDEOS

    Chicken Pot Pie with Puff Pastry in white bowls.

    Chicken Pot Pie with Puff Pastry

    Marissa Stevens
    When you fill the individual casserole dishes, try to have vegetable and meat chunks higher than the pot pie liquid. If the puff pastry cooks in liquid, the bottom won’t crisp up (it will still be good, just soft).
    4.67 from 3 votes
    Save Recipe Saved! Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 35 mins
    Total Time 55 mins
    Course Main Course
    Cuisine American
    Servings 4 people
    Calories 587 kcal

    Ingredients
      

    • 1 tablespoon olive oil
    • ½ 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
    • ¾ pound skinless boneless chicken breast cut into 1-inch cubes (or ~2 ½ cups cooked chicken, see recipe notes)
    • ⅓ 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.
    • Butter 4, 1 ½-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

    1. Use your favorite all-butter puff pastry or make your own Quick Whole Wheat Puff Pastry.
    2. If you use cooked chicken (like rotisserie chicken), stir it in just before dividing mixture among baking dishes.

    Nutrition

    Calories: 587kcalCarbohydrates: 35gProtein: 24gFat: 38gSaturated Fat: 14gCholesterol: 91mgSodium: 1018mgPotassium: 700mgFiber: 2gSugar: 2gVitamin A: 5930IUVitamin C: 17.8mgCalcium: 68mgIron: 2.5mg
    Keyword comfort food, cravings
    Tried this recipe?I'd love to see it! Tag me on Instagram at @pinchandswirl or leave me a comment and rating below.

    More Main Course Recipes

    • Mushroom Carbonara
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    • Birria Ramen
    • Slow Cooker Birria de Res

    Reader Interactions

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      Recipe Rating




    1. David @ Spiced says

      February 21, 2023 at 4:52 am

      5 stars
      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!

      Reply
      • Marissa Stevens says

        February 21, 2023 at 7:53 am

        Gladly! Thanks David.

        Reply
    2. Valentina says

      February 17, 2023 at 7:51 pm

      Marissa, to call these pot pies dreamy would be an understatement. I love them in the mugs -- such a cute, cozy individual serving. 🙂 ~Valentina

      Reply
      • Marissa Stevens says

        February 20, 2023 at 5:45 pm

        Thanks so much, Valentina! One of my favorite comfort foods.

        Reply
    3. chef mimi says

      February 17, 2023 at 6:57 am

      This is beautiful. I just never think about pot pies, but I know my husband would absolutely love this. thanks!

      Reply
      • Marissa Stevens says

        February 19, 2023 at 10:11 am

        My pleasure, Mimi!

        Reply
    4. glenna kline says

      December 21, 2020 at 6:02 pm

      Hi. I am taking some chicken pot pies in baking dishes to 4 friends for Christmas. Should I bake it with the puff pastry till it's golden and they just have to re-heat? Or should I put the cooked mixture in the baking pans put the raw puff pastry on it with egg wash and let them bake with fresh crust?

      Reply
      • Marissa Stevens says

        December 21, 2020 at 8:35 pm

        What a great gift, Glenna! I don’t recommend cooking completely beforehand. A couple of options: if they’ll be baking it within a day, I’d let the filling cool completely in the containers then cover with the raw puff pastry; if it will be longer than a day (up to 3 days), I’d gift the pre-cut portions of puff pastry separately, with parchment paper between and have them top with the pastry just before baking. I hope that helps!

        Reply
    5. Cecile says

      November 06, 2020 at 5:07 am

      Where I currently live they don’t have chicken pot pie. My hisband accidentally bought the wrong chicken broth and the first thing I said was ‘ I’m glad you did, now i have a reason to try and make chicken pot pie’. He’s never had it so he didn’t have a clue what I was referring to. I know what I’m making tonight.

      Reply
      • Marissa Stevens says

        November 06, 2020 at 8:45 am

        Wonderful, Cecile! I hope you and your husband will love it.

        Reply
    6. Judith Lee says

      September 27, 2020 at 5:56 am

      What if you cooked a piece of puffy pastry first, then used it for a bottom piece?

      Reply
      • Marissa Stevens says

        September 27, 2020 at 10:43 am

        Hi there, Judith. I haven't tested that, but I did some research online and it looks like people have success doing it. So, I say, go for it!

        Reply
    7. Athena says

      February 15, 2020 at 3:37 pm

      Hi, I’m going to make this tonight. I don’t have individual dishes to make it into 4 separate dishes. What size casserole dish would you suggest to make one large pot pie instead of 4 1 1/2 cup dishes? Do you think there would be a different bake time? Thank you for all your fabulous recipes!

      Reply
      • Marissa Stevens says

        February 15, 2020 at 6:39 pm

        Hi there, Athena! Any 6 or 7 cup baking dish should work just fine with the same, or close to the same, baking time (see this post for common dimensions). You want your puff pastry to be nicely browned and puffed and your filling to be bubbly. Please let me know how it goes!

        Reply
    8. Yvette says

      December 01, 2019 at 9:11 pm

      4 stars
      The filling is delicious. The only thing I’d change is that I’d bake the puff pastry before for about 10 minutes or so then I’d add it to the top. It was just a bit under cooked for my taste.

      Reply
      • Marissa says

        December 03, 2019 at 4:10 pm

        Glad you enjoyed this, Yvette! Thanks for your thoughts on the puff pastry.

        Reply
    9. Kelly Wicken says

      November 07, 2019 at 7:11 pm

      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!

      Reply
      • Marissa says

        November 10, 2019 at 5:29 pm

        I love to hear this, Kelly! Thank you so much for coming back to let me know!

        Reply
    10. Sondra says

      August 21, 2019 at 4:50 pm

      Can you use the puff pastry on the bottom as well as the top?

      Reply
      • Marissa says

        August 21, 2019 at 8:04 pm

        Hi Sondra! I recommend just using it for the top. It wouldn’t puff and crisp properly baking under the pot pie filling.

        Reply
    11. David @ Spiced says

      March 01, 2018 at 4:53 am

      Chicken pot pie is an all-time favorite in the winter! Or if I'm sick. (Fortunately, that hasn't happen too much this year...) But mixing it up and using puff pastry as the topping? Now that's just pure genius! The flaky topping would go so well with the creamy pot pie filling. I need this to happen...ASAP! 🙂

      Reply
      • Marissa says

        August 09, 2018 at 3:26 pm

        woohoo! Can't wait for you to try it, David!

        Reply
    12. Mary Ann | The Beach House Kitchen says

      February 25, 2018 at 11:23 am

      5 stars
      This is one of my favorite comfort food dishes Marissa! I love the easy puff pastry top!

      Reply
      • Marissa says

        February 25, 2018 at 11:35 am

        Makes it quick, easy and delicious - trifecta of my favorite style of recipe! 😉 Thank you, my friend!

        Reply
    13. Kevin O'Leary says

      February 21, 2018 at 11:47 am

      I love the puff pastry on top! Break a little piece off, dip it in the broth...sounds like heaven to me!

      Reply
    14. Katherine | Love In My Oven says

      February 20, 2018 at 7:48 pm

      We love chicken pot pie! I think it's a great idea to top it with puff pastry - I've got a box in the freezer right now that is just begging to be used for this 😉 Yum!

      Reply
    15. annie@ciaochowbambina says

      February 19, 2018 at 6:52 am

      I grew up eating those tiny frozen chicken pot pies...so they hold a special place in my heart. This takes that flavor memory to a whole new level! Love this recipe, my friend!

      Reply
      • Marissa says

        February 19, 2018 at 11:43 am

        I grew up eating those too! And the Marie Calendar pies with a zillion calories. 😉 Thank you, Annie!

        Reply
    16. Kelsie | the itsy-bitsy kitchen says

      February 19, 2018 at 6:00 am

      Is there anything puff pastry can't do? Chicken pot pie was one of my favorite dinners growing up and I can only imagine how much more I'd have loved it if it was topped with puff pastry!

      Reply
      • Marissa says

        February 19, 2018 at 11:44 am

        So true - puff pastry is so versatile!

        Reply
    17. Ben|Havocinthekitchen says

      February 18, 2018 at 10:13 am

      These simplified Chicken Pot Pies are the quintessence of delicious and comfort food, Marissa! Looks seriously good. Where's my huge spoon? 🙂

      Reply
      • Marissa says

        February 19, 2018 at 11:45 am

        haha, come on over and bring your huge spoon with you! 😉

        Reply
    18. Lorraine @ Not Quite Nigella says

      February 17, 2018 at 10:18 pm

      Even though it is summer here this would go down an absolute treat here Marissa. And yes all butter all the way 😀

      Reply
      • Marissa says

        February 19, 2018 at 11:45 am

        Such a difference with all-butter! Thank you, Lorraine!

        Reply

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