Chicken Pot Pie with Puff Pastry

Chicken Pot Pie with Puff Pastry is pure comfort in a dish. There’s something magical about a golden, flaky puff pastry covering a creamy chicken filling that makes even the coldest nights feel cozy. I love how this version skips the fuss of homemade pie crust and uses store-bought puff pastry instead.

The first time I made this recipe, I was looking for a way to use up leftover rotisserie chicken without making the same old soup. I wanted something hearty and satisfying, and this chicken pot pie delivered exactly that. The combination of tender chicken, colorful vegetables, and a rich, creamy sauce topped with buttery puff pastry squares creates the ultimate comfort food. Whether you’re feeding your family on a busy weeknight or hosting friends for dinner, this easy chicken pot pie recipe brings everyone to the table with smiles.

What Goes Into This Flaky Chicken Pot Pie

Let me walk you through everything you’ll need to create this creamy, satisfying dish. I always recommend using quality ingredients since they really shine through in simple, comforting recipes like this one.

For the Filling:

• 3 to 3.5 cups shredded chicken breast (rotisserie works perfectly here)
• 4 slices bacon, diced
• 4 tablespoons unsalted butter
• 1½ cups sliced carrots
• 1½ cups sliced celery
• 1 large yellow onion, diced
• 1 shallot, diced finely
• 8 to 10 cloves garlic, minced finely
• 1 teaspoon Morton kosher salt
• 1/2 teaspoon pepper
• 1/4 teaspoon turmeric (optional, adds beautiful color)
• 1 tablespoon each of fresh chopped thyme, rosemary, and sage
• 1/2 cup dry white wine (sauvignon blanc or pinot grigio)
• 1/2 scant cup all purpose flour (scant means just under 1/2 cup)
• 2¼ cups chicken stock or broth
• 1 cup milk
• 1½ cups frozen peas

For the Puff Pastry Topping:

• 1 package frozen puff pastry (14 ounces), thawed according to package directions (usually 30 to 40 minutes at room temperature) and cut into 2.5 to 3 inch squares
• 1 large egg
• 1 tablespoon water

Pro tip: I prefer using rotisserie chicken for this recipe because it saves so much time, but if you’re cooking chicken from scratch, season it well with smoked paprika and garlic powder for extra flavor.

How to Make Your Best Chicken Pot Pie

I recommend gathering all your ingredients before you start cooking. This makes the process so much smoother, especially when you’re working with multiple components.

Step 1: Preheat your oven to 400°F. In a 3.5 quart shallow dutch oven or large skillet, cook the diced bacon over medium low heat until most of the fat has rendered and the bacon turns crispy and brown, about 6 to 8 minutes.

Step 2: Add the butter to the bacon and drippings, stirring until it melts completely into the pan.

Step 3: Toss in the sliced carrots and celery. Increase the heat to medium and sauté for 2 to 3 minutes until they begin to soften slightly.

Step 4: Add the diced onion and continue cooking for about 10 minutes, stirring occasionally, until the onion becomes translucent and tender. This step builds the flavor foundation for your chicken pot pie with puff pastry.

Step 5: Stir in the finely diced shallot and minced garlic. Cook for 2 to 3 minutes until fragrant. The garlic and herbs will fill your kitchen with a savory, restaurant-quality aroma.

Step 6: Add the salt, pepper, turmeric, fresh thyme, rosemary, and sage. Sauté for 2 minutes to release the oils from the herbs.

Step 7: Pour in the white wine to deglaze the pan, using a wooden spoon to scrape up any brown bits from the bottom. Let it reduce until almost all of the wine has evaporated, about 3 to 4 minutes.

Step 8: Sprinkle the flour over the vegetables and stir constantly for 2 to 3 minutes. The mixture will turn into a thick paste that looks like wet sand. Reduce the heat to low to prevent burning.

Step 9: While stirring continuously, slowly pour in the chicken broth until it’s completely combined with the flour mixture. This prevents lumps from forming.

Step 10: Still stirring, slowly add the milk until fully incorporated. The sauce will thicken beautifully as you stir and should coat the back of a spoon. If your sauce seems too thick, whisk in additional milk 2 tablespoons at a time.

Step 11: Stir in the frozen peas and turn off the heat. The residual warmth will thaw them perfectly.

Step 12: Fold in the shredded chicken until evenly distributed throughout the creamy filling.

Step 13: Smooth the mixture into an even layer in your pan. If your pan isn’t oven safe, transfer everything to a 3.5 quart baking dish. Place the dish on a baking sheet if it’s very full to catch any drips.

Step 14: Arrange the puff pastry squares over the filling so they overlap slightly and cover the entire surface. This creates that signature flaky top.

Step 15: Whisk together the egg and water to create an egg wash. Brush each puff pastry square generously so they’re all coated. This gives you that gorgeous golden color.

Step 16: Bake for 20 to 25 minutes, or until the puff pastry has puffed up dramatically and turned deep golden brown. Let it cool for about 5 minutes before serving to allow the filling to set slightly.

Perfect Pairings for This Cozy Dish

This rich and creamy pot pie pairs beautifully with light, fresh sides that balance the richness.

Simple Green Salad: A crisp salad with vinaigrette cuts through the creamy filling and adds freshness to every bite. I always include this when serving chicken pot pie with puff pastry.

Roasted Green Beans: The slight char and tender-crisp texture of roasted green beans complements the soft vegetables in the filling perfectly.

Cranberry Sauce: A small spoonful of tart cranberry sauce alongside your pot pie adds a sweet-tart contrast that’s especially nice during fall and winter.

Garlic Bread: While the pot pie itself is carb-heavy, sometimes a piece of crusty garlic bread is exactly what you need to soak up every bit of that creamy sauce.

Steamed Broccoli: Light, nutritious, and quick to prepare, steamed broccoli is one of the best sides for chicken pot pie when you want to keep things simple.

More Hearty Chicken Dinners to Try

This Chicken Pot Pie with Puff Pastry is the kind of comforting meal that pairs wonderfully with other cozy chicken dishes. When you’re craving more creamy chicken comfort food, try the rich and satisfying Creamy Rotisserie Chicken Mushroom Soup, which also uses rotisserie chicken for an easy weeknight dinner. The Crispy Parmesan Chicken with Rich Garlic Sauce offers that same golden, crispy topping with a creamy garlic sauce that pot pie lovers will appreciate.

For more one-dish chicken meals, the Chicken Cordon Bleu Casserole delivers creamy, cheesy comfort similar to pot pie but with ham and Swiss cheese. The Dump and Bake Chicken Alfredo Rice Casserole is another easy option when you want that same cozy, all-in-one meal simplicity. These recipes all share that comforting quality that makes chicken pot pie such a family favorite.

Keeping Your Pot Pie Fresh

Store leftover chicken pot pie with puff pastry in an airtight container in the refrigerator for up to 3 to 4 days. I recommend letting it cool completely before covering to prevent the pastry from getting too soggy.

To reheat, place portions in a 350°F oven for about 15 to 20 minutes until warmed through. The microwave works in a pinch, but the oven helps restore some of the pastry’s crispness. If the top starts browning too quickly, cover it loosely with foil.

Pro tip: You can freeze the filling before adding the puff pastry for up to 3 months. When you’re ready to serve, thaw it overnight, top with fresh puff pastry squares, and bake as directed. This makes it perfect for meal prep or unexpected guests.

Your Pot Pie Questions Answered

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