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.
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.
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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
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.
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.
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
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.
Step 2: Stir in chicken; reduce heat and simmer 6 minutes.
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.
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!
Chicken Pot Pie with Puff Pastry Recipe Video
Chicken Pot Pie with Puff Pastry
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
- 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.
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.
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!
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?
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!
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.
Wonderful, Cecile! I hope you and your husband will love it.
What if you cooked a piece of puffy pastry first, then used it for a bottom piece?
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!
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!
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!
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.
Glad you enjoyed this, Yvette! Thanks for your thoughts on the puff pastry.
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!
I love to hear this, Kelly! Thank you so much for coming back to let me know!
Can you use the puff pastry on the bottom as well as the top?
Hi Sondra! I recommend just using it for the top. It wouldn’t puff and crisp properly baking under the pot pie filling.
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! 🙂
woohoo! Can't wait for you to try it, David!
This is one of my favorite comfort food dishes Marissa! I love the easy puff pastry top!
Makes it quick, easy and delicious - trifecta of my favorite style of recipe! 😉 Thank you, my friend!
I love the puff pastry on top! Break a little piece off, dip it in the broth...sounds like heaven to me!
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!
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!
I grew up eating those too! And the Marie Calendar pies with a zillion calories. 😉 Thank you, Annie!
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!
So true - puff pastry is so versatile!
These simplified Chicken Pot Pies are the quintessence of delicious and comfort food, Marissa! Looks seriously good. Where's my huge spoon? 🙂
haha, come on over and bring your huge spoon with you! 😉
Even though it is summer here this would go down an absolute treat here Marissa. And yes all butter all the way 😀
Such a difference with all-butter! Thank you, Lorraine!