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Chicken Pot Pie is one of those dishes that always sounds like a good idea, until you remember how much work it is to make. That’s exactly why I love to make this Chicken Pot Pie with Puff Pastry instead. It’s got all the comfort and flavor of the classic, but it’s lighter (no bottom crust) and has a shortcut that makes it doable even on a busy weeknight. Instead of fussing with pie crust, you simply top the creamy filling with a sheet of all-butter puff pastry and bake until it’s golden and flaky.

A rectangular dish with a golden-brown, flaky puff pastry top is filled with a creamy chicken pot pie mixture, visible where a portion has been scooped out. A spoon rests in the dish. Surrounding the dish are a striped napkin, salt, and herbs on a wooden board.
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This version is all about versatility. You can make it family-style in a baking dish for a casual dinner, or divide it among smaller dishes for individual servings that feel a bit more special. The filling is rich and satisfying, loaded with tender chicken and vegetables in a savory sauce. And that puff pastry topping? It’s the perfect crisp contrast to the creamy filling beneath. It’s the recipe I turn to when I want all the comfort of pot pie with a flaky, golden crust – any night of the week.

“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

Ingredients for Chicken Pot Pie with Puff Pastry

A flat lay of ingredients for a chicken pot pie, including labeled bowls of puff pastry, olive oil, half & half, chopped onions, butter, salt & pepper, thyme, chopped celery, diced potatoes, diced carrots, flour, chicken breast pieces, and chicken broth.
  • Olive Oil: I use extra-virgin because I always have it on hand, but any olive oil will work here.
  • Onion: Yellow or white onion. I prefer yellow for its slightly sweeter taste.
  • Carrots: Look for firm, deep orange carrots. If the tops are still attached, they should look fresh and green.
  • Celery: I like to use the inner ribs – they’re more tender and have a milder flavor.
  • Potatoes: Yukon Gold are my standard choice for their creamy texture, but red potatoes work well too.
  • Fresh Thyme: It adds such a lovely aroma. If you only have dried, use half the amount.
  • Chicken Broth: Homemade is great if you have it, but a good quality store-bought works just fine.
  • Butter: I use whatever I have on hand – salted or unsalted both work.
  • Flour: Regular all-purpose flour does the job perfectly.
  • Chicken: I prefer boneless, skinless chicken breast, but thighs are a good option if you like darker meat.
  • Half and Half: It makes for a creamy filling without being too rich. For a more indulgent version, heavy cream is delicious too. (If you’re looking for an even lighter option, try my Chicken Pot Pie Soup.)
  • Puff Pastry: All-butter puff pastry gives the best flavor and texture. I always keep a package in the freezer for quick meals like this.
  • Salt and Freshly Ground Black Pepper: Don’t skimp on the pepper – it really brings out all the flavors.
A close-up of a freshly baked chicken pot pie in a rectangular dish. The golden, flaky puff pastry crust is partially cut to reveal a creamy filling with visible chunks of chicken and vegetables. An empty serving spoon rests inside the pie dish.

8 Recipe Tips

  1. Prep ahead: You can assemble this pot pie up to a day in advance. Just cover and refrigerate, then bake when you’re ready to eat. It’s perfect for busy days or when you’re entertaining.
  2. Egg wash option: If you want a glossier, more golden crust, brush the puff pastry with an egg wash before baking. It’s not necessary, but it does give a beautiful finish.
  3. Puff pastry trick: Make sure your puff pastry is cold when it goes into the oven. This ensures maximum puffiness and flakiness.
  4. Filling consistency: If your filling seems too thick, add a splash of broth. Too thin? Let it simmer for a few extra minutes to reduce.
  5. Vegetable prep: Cut your vegetables into similar-sized pieces for even cooking. I aim for about 1/2-inch pieces.
  6. Chicken shortcut: To save time, you can use rotisserie chicken instead of cooking the chicken yourself.
  7. Resting time: Let the pot pie rest for about 10 minutes after baking. This allows the filling to set a bit, making it easier to serve.

Recipe Options

  • 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.
  • Protein swap: Don’t have chicken? Turkey works great too, especially for using up holiday leftovers. Use my Turkey Pot Pie recipe instead.
Two rectangular white baking dishes filled with golden-brown puff pastry-topped pot pies are on a dark cutting board. A spoon is in one dish, revealing a creamy vegetable filling. Nearby are small bowls with seasonings and a striped cloth napkin.

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. 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).

There’s something about pulling a golden, puffy-topped pot pie from the oven that just feels right, especially when the days get shorter. Whether you’re feeding a family on a busy weeknight or entertaining friends on the weekend, this Chicken Pot Pie with Puff Pastry delivers all the warmth and satisfaction of traditional pot pie with a fraction of the effort. Give it a try – I think you’ll find it’s just as comforting to make as it is to eat.

serve with

How to Make Chicken Pot Pie with Puff Pastry

To make these Chicken Pot Pies, start by sautéing the vegetables until just tender.

A black saucepan with metal handles contains chopped onions sautéing in oil. A wooden spoon rests inside the saucepan, stirring the onions, which are beginning to soften and turn translucent. The saucepan sits on a light-colored countertop.
A black pot with two handles contains chopped vegetables: green celery, orange carrots, and yellow potatoes. A wooden spoon rests in the pot, which is set on a light-colored surface.
A large pot filled with a colorful mix of diced vegetables, including carrots, potatoes, and celery, all on a pale, slightly textured surface. The vegetables are sautéing.
A black pot filled with vegetables and broth, featuring chopped celery, carrots, and other vegetables in a clear broth. A wooden spoon rests inside the pot, which is placed on a light-colored surface.
A black pot filled with a mixture of diced green vegetables and broth, with a wooden spoon resting on the side. The pot is placed on a light-colored countertop.

While they cook, prepare a quick roux – it’s the key to a perfectly creamy filling. Combine the vegetables with chicken, broth, and half and half, letting everything simmer until the flavors meld.

A small metal saucepan with a long handle contains a few pieces of butter beginning to melt. The saucepan is sitting on a cork mat on a light-colored countertop.
A metal pan sits on a cork mat, containing a mixture of melted butter and piled flour. The background is a plain, light-colored surface.
A small pot filled with roux, sitting on a cork trivet. A whisk rests inside the pot, coated with the sauce. The background is a light, neutral-toned surface.
A metal whisk rests inside a saucepan filled with a thick, yellow-flour and butter roux. The saucepan sits on a wooden trivet on a light-colored countertop. The mixture appears smooth and glossy, with the whisk partially submerged.
A pot of brothy filling in the making with diced vegetables, herbs, and roux on top. A wooden spoon is stirring the mixture, and the pot has metal handles on either side. The pot is placed on a light-colored surface.
A pot filled with a brothy vegetable mixture, featuring diced carrots, celery, and onions, sits on a light-colored surface. A wooden spoon rests inside the pot. The broth is clear, seasoned with herbs, and small bubbles are visible, indicating it's being heated.
A pot filled with hearty mixture containing chunks of vegetables like celery, carrots, and potatoes is shown. The mixture has a creamy texture with a dollop of cream and a sprinkle of black pepper. A wooden spoon rests inside the pot on the right side.
A pot of creamy vegetable mixture sits on a light-colored surface. The filling is filled with chopped carrots, celery, and herbs. A wooden spoon rests inside the pot, ready for filling the baking dishes.

Divide this rich mixture among individual dishes, top each with a square of puff pastry, and bake until golden brown. In about 30 minutes, you’ll have pot pies with a flaky crust and a savory, bubbling filling. A brief 5-minute rest allows the filling to set slightly, making that first bite even more satisfying.

Two white rectangular baking dishes filled with a creamy, thick vegetable soup. The soup contains visible chunks of carrots, potatoes, celery, and chicken pieces, all mixed in a light-colored creamy broth with herbs. The dishes sit on a light countertop.
Two rectangular baking dishes filled with unbaked pies, each covered with a raw puff pastry crust. Each crust has decorative slits cut into it, the dishes sit side by side on a light-colored surface.
Two rectangular baking dishes filled with golden-brown pie, placed on a wooden serving board. The pies have a flaky crust with four decorative slits on top, likely to release steam, and the edges are slightly crisped from baking. They sit on a light-colored countertop.

Chicken Pot Pie with Puff Pastry

4.67 from 3 votes
By: Marissa Stevens
Prep: 20 minutes
Cook: 35 minutes
Total: 55 minutes
Course: Main Course
Cuisine: American
Calories: 587
Servings: 4 people
A rectangular baking dish with a golden-brown puff pastry crust, partially removed to reveal a creamy vegetable and chicken filling inside. A spoon rests inside the dish. Surrounding items include a bowl of coarse salt, a small dish with herbs, and a striped cloth napkin.
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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).

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

  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: 587kcal | Carbohydrates: 35g | Protein: 24g | Fat: 38g | Saturated Fat: 14g | Cholesterol: 91mg | Sodium: 1018mg | Potassium: 700mg | Fiber: 2g | Sugar: 2g | Vitamin A: 5930IU | Vitamin C: 17.8mg | Calcium: 68mg | Iron: 2.5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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37 Comments

  1. Julie Watrous says:

    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

    Reply
    1. Marissa Stevens says:

      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.

      Reply
  2. David @ Spiced says:

    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
    1. Marissa Stevens says:

      Gladly! Thanks David.

      Reply
    2. Linda Rudyk says:

      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.

      Reply
  3. Valentina says:

    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
    1. Marissa Stevens says:

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

      Reply
  4. chef mimi says:

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

    Reply
    1. Marissa Stevens says:

      My pleasure, Mimi!

      Reply