This is one of my FAVORITE recipes for the cooler weather… Chicken Pot Pie with Puff Pastry! My version has all of the creamy, cozy flavors you love in a classic pot pie, but made even better – because it all comes together in one skillet.
My last contribution to the Fall puff pastry miniseries – because time is flying & Fall is pretty much gone – is Chicken Pot Pie with Puff Pastry. And what a way to conclude the chapter!
Chicken pot pie is one of my FAVORITE recipes, with great reason. It’s creamy, cozy, filled with juicy chicken and seasoned veggies. And the puff pastry crust on top truly takes the dish to the next level. Let’s get into it!
- Frozen Puff Pastry Dough – For our Fall miniseries, we’re going to use frozen puff pastry dough to shave off tons of prep time in the kitchen. I love to use the Pepperidge Farm brand because it’s incredibly easy to cook with. All you do is thaw it out for about 20 minutes before you’re ready to use it.
- Grilled Chicken – To clear up space on the stove, I air fried my chicken breasts. You can also buy and shred a rotisserie if you’re running short on time.
- Veggies – We are going to use the standard chicken pot pie vegetables: carrots, onion, celery, and green peas. You can also add chopped potatoes if you want, but I normally don’t add them since we use a crust.
- Chicken Broth – Chicken broth (or vegetable broth) helps create that super smooth and creamy base for the inside of the pot pie. If you don’t have any broth on hand, you can substitute for the same amount of water and 1 1/2 tablespoons of chicken bouillon.
- Heavy Cream – Just a splash of heavy cream is all we need to elevate the taste and texture of the filling. You can also use a touch of half and half if that’s all you have.
How to Make a Chicken Pot Pie
Making a One-Skillet Chicken Pot Pie with Puff Pastry is super simple and will become a dinnertime staple for your family.
We’re going to start out with the chicken – if you are buying a rotisserie chicken, skip this step. If not, season the chicken and air fry or bake it until perfectly juicy. Let the meat rest for a few minutes, then chop or shred it.
To a large skillet, melt some butter and sauté your hard veggies (everything but the green peas). Add in some flour and the seasonings listed below. Pour in your broth & heavy cream, and keep stirring until you get a beautifully smooth filling. Be sure to taste and adjust any seasonings for your taste preference, then add in the green peas and your cooked chicken.
Finally, top everything with the thawed puff pastry. I love to cut mine into squares and overlap them so you have a pretty pie when the meal is complete. Just brush with a bit of egg wash on top of the pastry, and bake. That’s it!
Let me know – would you guys like to see a seafood pot pie recipe on Coined Cuisine? I’m talking crab, shrimp, a seafood stock maybe… Yeah, I think so too.
- Turkey: Right in time for Thanksgiving leftovers, you can actually substitute the chopped chicken for shredded turkey meat!
You certainly can! I love the frozen kind just for convenience, but if you have an amazing puff pastry dough recipe – feel free to use that.
Feel free to use turkey, salmon, crab, or even omit the meat all together and make it a veggie pot pie. The best thing about this recipe is that you can tweak it towards your tastes!
Not at all! I usually use frozen green peas and carrots, and just chop fresh celery and onion since I normally have it on hand. You can use all frozen, all fresh, or whatever mixture that suits you. Everything will cook down perfectly by the time your dish is done.
Other Recipes from my Puff Pastry Miniseries:
Chicken Pot Pie with Puff Pastry
Air Fryer Chicken (if you aren't buying already cooked chicken)
- 2 ct. chicken breasts thinly cut
- 2 tsp. all-purpose adobo seasoning Goya, etc.
- ½ tsp. smoked paprika
- ½ tsp. black pepper
- 1 sheet puff pastry dough thawed
- 2 tbsp. unsalted butter
- ½ cup chopped carrots
- ⅓ cup chopped onions white, yellow, or red
- ⅓ cup chopped celery
- ½ tsp. garlic powder
- ½ tsp. thyme
- ½ tsp. salt
- 3 tbsp. all-purpose flour
- 2 cups chicken broth or veggie broth
- ½ cup heavy cream
- ½ cup frozen green peas
- 1 ct. egg for an egg wash
If you're cooking your chicken:
- Season your chicken breasts on all sides with the adobo seasoning, paprika, and black pepper.
- Air fry the chicken at 360°F for 12 minutes. Let them rest for a few minutes, then chop or shred into small pieces.
Making the Pot Pie:
- Make sure you set out your puff pastry dough to thaw completely.
- In a cast iron, melt the unsalted butter.
- Sauté the carrots, onions, and celery in the butter on medium heat until softened, about 3 minutes.
- Season the veggies with the garlic powder, thyme, and salt. Add the all-purpose flour and stir until all of the vegetables are covered.
- Pour in the chicken broth and heavy cream. Stir and cook for another few minutes until the sauce thickens up.
- Preheat your oven to 400°F. Add in your chopped chicken and frozen green peas to the pot pie mixture and stir well.
- Remove the skillet from heat and taste the filling. Add any additional seasonings if you prefer.
- Take your thawed puff pastry and cover the top of the pot pie filling. I like to cut my puff pastry dough into squares and overlap them on the top to make a pretty design.
- Whisk the egg with a bit of water. Brush the egg wash onto the puff pastry.
- Bake for 16-18 minutes, until golden brown and bubbly. Enjoy!
The Coined Breakdown
- Total Cost per serving: $1.73
- Total Cost (5 servings): $8.67
- Those Other Guys: $14.99 per serving