If you’re craving a comforting, soul-satisfying dish that brings together flaky, buttery layers with a rich, savory filling, then this Puff Pastry Chicken Pot Pie is your new best friend in the kitchen. Imagine tender shredded chicken mingling with tender veggies and a creamy sauce, all enclosed beneath a golden, perfectly crisp puff pastry crust—this dish takes the classic pot pie to an entirely new level of deliciousness. It’s easy enough for a weeknight dinner yet impressive enough to serve guests. Get ready to fall in love bite after flaky bite.

Puff Pastry Chicken Pot Pie Recipe - Recipe Image

Ingredients You’ll Need

Each ingredient in this recipe plays an essential role, whether adding flavor, creamy texture, or a pop of color. The beauty of this Puff Pastry Chicken Pot Pie lies in its straightforward ingredients that come together to create something truly special.

Unsalted butter (¼ cup): This melts to create a rich base for sautéing the veggies and building flavor.
Yellow onion (1 medium, diced): Adds sweetness and depth when softened.
Carrots (2 medium, peeled and diced): Bring a gentle earthiness and vibrant color.
Celery stalks (2, diced): Offer subtle crunch and a classic pot pie aroma.
Garlic cloves (6, minced): Infuse the filling with a fragrant, savory punch.
Fresh thyme leaves (1 tablespoon) or dried thyme (½ teaspoon): Herbs that brighten and deepen the dish’s flavor profile.
All-purpose flour (¼ cup): Helps thicken the luscious sauce into just the right consistency.
Low sodium chicken broth (2 ½ cups): Forms the savory liquid base that ties it all together.
Whole milk or heavy cream (½ cup): Adds richness and creaminess to the sauce.
Shredded rotisserie chicken (3 cups, skin removed): The star protein providing tender, flavorful chunks.
Frozen peas (1 ¼ cups, do not thaw): A sweet burst of green that keeps its texture when baked.
Salt and pepper: To balance and enhance every element’s flavor.
Frozen puff pastry sheet (1, thawed): The showstopper, creating that irresistible golden crust.
Large egg (1, beaten) + 1 tablespoon water: Mixed for an egg wash to give the puff pastry a shiny, crisp finish.
Fresh thyme and parsley (optional): For garnish and an extra herbaceous touch.

How to Make Puff Pastry Chicken Pot Pie

Step 1: Prepare Your Oven and Veggies

Preheat your oven to 400 degrees Fahrenheit to get it ready for baking that gorgeous puff pastry. In a large cast iron skillet, melt the butter over medium heat, then add diced onion, carrots, and celery. Cook these until the onion softens slightly—about 3 to 4 minutes. This softening process sweetens the veggies and sets the foundation of flavor. Add in the minced garlic and thyme next and cook everything together for another minute, letting those lovely aromas build.

Step 2: Make the Creamy Sauce

Sprinkle the flour evenly over the sautéed vegetables, stirring constantly to coat them. Cooking the flour for about a minute ensures you eliminate any raw taste and thickens the sauce perfectly. Slowly pour in the chicken broth while stirring to avoid lumps, then add the milk or heavy cream. Let the mixture simmer gently for approximately 3 minutes until it starts to thicken to a velvety richness that will hug your chicken and peas beautifully.

Step 3: Add Chicken and Peas

Turn off the heat and stir in the shredded rotisserie chicken and frozen peas. The peas don’t need thawing—they’ll soften perfectly in the hot filling. Taste the mixture and season generously with salt and pepper, adjusting as needed. This step is crucial to make sure your filling bursts with balanced flavors.

Step 4: Prepare and Arrange Puff Pastry

Lightly flour your work surface and gently roll out the thawed puff pastry. Cut it into 16 to 24 squares depending on your skillet size and preference. Lay the puff pastry pieces evenly or overlapping slightly on top of your chicken mixture in the skillet. This clever layering creates pockets of golden, flaky crispness with every bite.

Step 5: Bake to Perfection

Brush the puff pastry squares with the egg wash, which lends that irresistible shiny golden hue once baked. Place your skillet on a parchment-lined baking sheet to catch any drips and bake in the preheated oven for 25 to 30 minutes. When the puff pastry turns deep golden brown and crisp, your pot pie is ready to come out and cool for 5 to 10 minutes before serving.

How to Serve Puff Pastry Chicken Pot Pie

Garnishes

A sprinkle of fresh thyme or parsley right before serving not only adds a lovely color contrast but also a hint of fresh herbal brightness that complements the richness of the pie beautifully. These garnishes make for a pretty presentation and a fresh flavor lift.

Side Dishes

This Puff Pastry Chicken Pot Pie pairs wonderfully with crisp green salads or roasted seasonal vegetables to add some crunch and variety to your meal. A simple arugula salad dressed with a tangy vinaigrette works wonders to cut through the creamy filling, making your dinner balanced and satisfying.

Creative Ways to Present

Serve the pot pie directly from the skillet at the table for that rustic, homey feel everyone loves. Or, if you want to impress guests, try plating individual servings by carefully lifting out puff pastry squares with the filling using a wide spatula. Drizzle a bit of extra herb-infused olive oil or a side ramekin of tangy mustard sauce to add an extra layer of indulgence.

Make Ahead and Storage

Storing Leftovers

Once cooled to room temperature, transfer any leftovers to an airtight container and store in the refrigerator for up to 3 days. The savory filling holds up well, though the puff pastry may soften slightly, which can be revived with careful reheating.

Freezing

You can freeze the filling and puff pastry separately. Store the filling in a freezer-safe container for up to 3 months, and wrap unused puff pastry tightly in plastic wrap and foil. Thaw pastry in the fridge overnight before use. Freezing assembled pies isn’t ideal as puff pastry tends to lose its crispness after freezing.

Reheating

To bring leftovers back to life, reheat covered in the microwave to warm through and then pop under the broiler or in a hot oven (about 375°F) for 5 to 7 minutes to crisp up the puff pastry again. This two-step reheating keeps every layer deliciously satisfying.

FAQs

Can I use homemade puff pastry instead of store-bought?

Absolutely! Homemade puff pastry adds a wonderful freshness and flakiness, but it can be time-consuming. Store-bought puff pastry is a fantastic shortcut that still yields spectacular results.

What can I substitute for rotisserie chicken?

You can use cooked leftover chicken, shredded turkey, or even cooked tofu for a vegetarian twist. Just make sure your protein is shredded and tender to mimic the original texture.

Is it possible to make this dish gluten-free?

Yes, by swapping all-purpose flour with a gluten-free flour blend for thickening and ensuring your puff pastry is gluten-free, you can enjoy a safe and tasty alternative without compromising flavor.

Can I add other vegetables?

Definitely! Mushrooms, corn, or diced potatoes work nicely if you want more variety. Just adjust cooking times to ensure everything is tender.

How do I prevent the puff pastry from getting soggy?

Using a sturdy skillet and letting the filling cool slightly before adding the puff pastry helps. Baking on a parchment-lined sheet also ensures the heat circulates well to keep the crust crisp.

Final Thoughts

This Puff Pastry Chicken Pot Pie is one of those comfort-food gems that feels like a warm hug on a plate. Its buttery crust, hearty filling, and vibrant veggies come together to create a meal that’s both homey and elegant. Whether you’re making it for family dinner or looking to impress friends, I truly hope you enjoy every flaky, flavorful bite as much as I do!