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! This dish is creamy, cozy, filled with juicy chicken and seasoned veggies. And the flaky puff pastry crust on top truly takes it to the next level. Let's get into it!
The Coined Breakdown
- Total Cost per serving: $1.45
- Total Cost (6 servings): $8.67
- Those Other Guys: $16.99 per serving
Ingredients
- 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 - Chicken breasts or thighs work well here. 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. Some people add chopped potatoes, but I normally don't since we have a crust on top.
- 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 ½ 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 as a substitute.
Variations and Substitutions
Turkey Pot Pie: Instead of chicken, shred some turkey off of the bone and use in this recipe! This is great for transforming Thanksgiving leftovers.
Seafood Pot Pie: Made with a tasty seafood stock, crab, and shrimp - these flavors are mind blowing!
Cream of Chicken Base: If you're not feeling making a roux/cream sauce for this pot pie, feel free to use cream of chicken soup! I have a homemade version on my site that's freezer-friendly, so you can make a bunch ahead of time and pull it out when needed.
Pie Crust: Not into puff pastry? A classic pie crust will work just fine on top.
Chicken Pot Pie Soup: My non-dairy pot pie soup recipe takes all of the flavors you love, but in soup form. You can serve with homemade cheddar biscuits, cornbread, or crackers on the side.
How to Make a Chicken Pot Pie
Step 1: If you're cooking your chicken from raw, start out by cooking to about 90% doneness in a large skillet. (It will cook the rest of the way in the oven.)
If you're using previously cooked chicken like a rotisserie, you can skip this step!
Step 2: Sauté the chopped carrots, celery, and onions in butter for a few minutes.
Season with our spice blend to begin to build the flavor of the dish.
Step 3: Sprinkle in some all-purpose flour and stir well until all the vegetables are coated.
This is a roux, which will help thicken up our cream sauce.
Step 4: Pour in the chicken broth and heavy cream, stirring well until fully combined.
Step 5: As the sauce is cooking and continues to thicken slightly, add in the chopped chicken and frozen green peas.
Step 6: Once everything is stirred together, it should look something like this.
Turn the heat off, and remove the pan from the hot stove so the filling can slightly cool.
Step 7: Slice up cold puff pastry dough into squares and layer them on top of the cooled filling.
Step 8: Finally, brush the puff pastry with egg wash.
Bake at 400°F for 16 - 20 minutes, until the puff pastry crust is golden brown and the filling is bubbling around the edges.
Recipe Pro Tip
- Avoid your pastry sinking into the filling! Letting the filling cool slightly before adding the puff pastry squares on top helps avoid the pastries sinking into the filling. Another tip to help with that? Keeping your puff pastry nice and cold!
Recipe FAQs
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, braised beef, 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!
If you tried this Chicken Pot Pie with Puff Pastry Recipe, or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. I love hearing from you! Thanks for visiting!
Chicken Pot Pie with Puff Pastry
Equipment
- Chef's Knife
- Large Skillet
- Wooden Spoon
- Pastry Brush
Ingredients
Chicken (if you aren't buying already cooked chicken)
- 1 pound chicken breasts or boneless chicken thighs
- 2 teaspoons all-purpose seasoning
- ½ teaspoon smoked paprika
- ½ teaspoon black pepper
Pot Pie + Filling
- 1 sheet puff pastry dough
- 2 tablespoons unsalted butter
- ½ cup chopped carrots
- ⅓ cup chopped onions
- ⅓ cup chopped celery
- ½ teaspoon garlic powder
- ½ teaspoon thyme
- ½ teaspoon salt
- 3 tablespoons all-purpose flour
- 2 ½ cups chicken broth or veggie broth
- ½ cup heavy cream
- ½ cup frozen green peas
- 1 count egg for an egg wash
Instructions
If you're cooking your chicken:
- Season your chicken on all sides with the adobo seasoning, paprika, and black pepper.
- Spray a large skillet with nonstick cooking spray, then cook for about 10 minutes, flipping halfway through.
- Remove the chicken (this will cook the rest of the way in the oven), and set aside to rest. Once cooled, chop into bite-sized pieces.
Making the pot pie:
- In that same skillet, 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 while it's cooling. Add any additional seasonings if you prefer.
- Take your 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 in a small with a bit of water. Brush the egg wash onto the puff pastry topping.
- Bake for 16-18 minutes, until the pastry is golden brown and the filling is bubbling on the edges. Enjoy!
Jeb says
My wife found this on Tiktok and I had to make it for her! The puff pastry worried me at first...but it tasted so good in place of pie crust! It was still crispy and flaky. The filling was seasoned well. I used raw chicken and cooked per your instructions.
Shani W. says
Thanks for the review Jeb! My family prefers the puff pastry to pie crust now, it's that good 🙂
Lillian Brooks says
What if you don’t have heavy cream? I can wait and go to the store if no replacement.
Shani W. says
You can use a bit of half and half or whole milk as well! It may be a bit runnier since you're not using heavy cream, so I would maybe cook it for a few more minutes or add a cornstarch slurry to thicken it 🙂