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.
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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
- 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.
How to Make Chicken Pot Pie with Puff Pastry
To make these Chicken Pot Pies, start by sautéing the vegetables until just tender.
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.
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.
8 Recipe Tips
- 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.
- 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.
- Puff pastry trick: Make sure your puff pastry is cold when it goes into the oven. This ensures maximum puffiness and flakiness.
- 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.
- Vegetable prep: Cut your vegetables into similar-sized pieces for even cooking. I aim for about 1/2-inch pieces.
- Chicken shortcut: To save time, you can use rotisserie chicken instead of cooking the chicken yourself.
- 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.
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.
Chicken Pot Pie with Puff Pastry
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. 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!