Chicken Pot Pie with Puff Pastry Recipe

Byrami Hayes
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Introduction

Chicken pot pie with puff pastry is a comforting classic that’s perfect for cozy dinners. This recipe features a creamy, savory filling loaded with tender chicken and vegetables, topped with light, flaky puff pastry. It’s easier to make than you might think and delivers warming satisfaction in every bite.

The dish shows a round, white pan filled with a golden-brown puff pastry crust that is divided into square sections on top. The crust has a shiny, slightly glossy surface with a crispy texture and is decorated with sprigs of fresh green thyme. Beneath the crust, a thick, creamy filling with mixed colors of orange, green, and yellow is visible, showing cooked vegetables and possibly pieces of chicken or similar ingredients. A silver spoon is placed inside the pan on the left side, scooping some of the filling from underneath the crust. The pan is set on a white marbled texture surface with scattered sprigs of thyme nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 3 – 3.5 cups shredded chicken breast
  • 4 slices bacon, diced
  • 4 tablespoons unsalted butter
  • 1 1/2 cups sliced carrots
  • 1 1/2 cups sliced celery
  • 1 large yellow onion, diced
  • 1 shallot, finely diced
  • 8-10 cloves garlic, minced finely
  • 1 teaspoon Morton kosher salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon turmeric (optional)
  • 1 tablespoon each fresh chopped thyme, rosemary, and sage
  • 1/2 cup dry white wine
  • 1/2 scant cup all-purpose flour
  • 2 1/4 cups chicken stock or broth
  • 1 cup milk
  • 1 1/2 cups frozen peas
  • 1 package frozen puff pastry (14 ounces), thawed and cut into 2.5-3 inch squares
  • 1 large egg
  • 1 tablespoon water

Instructions

  1. Step 1: Preheat the oven to 400 degrees. In a 3.5-quart shallow Dutch oven or large skillet, sauté the diced bacon over medium-low heat until most of the fat has rendered and the bacon has browned.
  2. Step 2: Add the butter and stir until melted.
  3. Step 3: Add the sliced carrots and celery. Increase heat to medium and sauté for 2-3 minutes.
  4. Step 4: Add the diced onion and sauté for 10 minutes or until translucent.
  5. Step 5: Add the finely diced shallot and minced garlic. Sauté for 2-3 minutes or until fragrant.
  6. Step 6: Stir in the salt, pepper, turmeric (if using), thyme, rosemary, and sage. Sauté for 2 minutes.
  7. Step 7: Deglaze the pan with the white wine, scraping any browned bits from the bottom. Reduce until most of the wine has evaporated.
  8. Step 8: Add the flour and cook for 2-3 minutes, stirring constantly, until it forms a paste. Reduce heat to low.
  9. Step 9: Slowly pour in the chicken broth while stirring continuously until the mixture is smooth and combined.
  10. Step 10: Slowly add the milk while stirring continuously until fully combined.
  11. Step 11: Stir in the frozen peas, then turn off the heat.
  12. Step 12: Fold in the shredded chicken until evenly distributed.
  13. Step 13: Smooth the mixture into an even layer. If your pan is not oven-safe, transfer the filling to a 3.5-quart baking dish. Place the dish on a baking sheet if very full.
  14. Step 14: Arrange the puff pastry squares overlapping on top of the filling to cover it completely.
  15. Step 15: Whisk together the egg and water. Brush the mixture over the puff pastry squares for a golden finish.
  16. Step 16: Bake for 20-25 minutes until the pastry has puffed and turned golden brown.

Tips & Variations

  • For a richer flavor, use homemade chicken stock instead of store-bought.
  • Feel free to swap frozen peas for other frozen vegetables like corn or green beans.
  • Fresh herbs make a big difference—if you only have dried, reduce the amount to a teaspoon each.
  • Use leftover rotisserie chicken to save time without sacrificing taste.
  • For extra crispiness, brush the puff pastry with a little cream instead of egg wash.

Storage

Store leftovers covered in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F oven until heated through, about 15-20 minutes. Avoid microwaving to preserve the puff pastry’s crispness.

How to Serve

A close-up view of a baked chicken pot pie in a white cast iron dish, showing two main layers. The top layer is a golden-brown, flaky puff pastry crust cut into large square sections, with a few small green herb leaves scattered on it. The bottom layer is a creamy mixture filled with visible green peas, chopped orange carrots, celery pieces, and shredded chicken, all lightly coated in a thick yellow sauce. A silver spoon scoops out some filling from the dish, revealing the close textures of the vegetables and chicken beneath the crisp crust, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pot pie ahead of time?

Yes, you can prepare the filling and store it in the refrigerator for up to 24 hours before assembling with the puff pastry and baking.

Can I use a different type of pastry?

Puff pastry gives this dish its signature flaky crust, but you can substitute with refrigerated pie crust in a pinch. The texture will be different but still delicious.

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Chicken Pot Pie with Puff Pastry Recipe

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★★★★★

4.7 from 80 reviews

This classic Chicken Pot Pie with Puff Pastry is a comforting, hearty dish featuring shredded chicken, savory vegetables, and aromatic herbs in a creamy sauce, all topped with flaky golden puff pastry. Perfect for a cozy dinner, it combines rich flavors from bacon and fresh herbs with a crisp pastry crust baked to perfection.

  • Author: rami
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 6 servings 1x
  • Category: Main Course
  • Method: Stovetop and Baking
  • Cuisine: American

Ingredients

Scale

Meat and Protein

  • 3 – 3.5 cups shredded chicken breast
  • 4 slices bacon, diced

Vegetables and Aromatics

  • 1 1/2 cup sliced carrots
  • 1 1/2 cup sliced celery
  • 1 large yellow onion, diced
  • 1 shallot, diced finely
  • 8–10 cloves garlic, minced finely

Herbs and Seasonings

  • 1 teaspoon Morton kosher salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon turmeric (optional)
  • 1 Tablespoon fresh chopped thyme
  • 1 Tablespoon fresh chopped rosemary
  • 1 Tablespoon fresh chopped sage

Liquids and Thickener

  • 1/2 cup dry white wine
  • 1/2 scant cup all-purpose flour
  • 2 1/4 cups chicken stock or broth
  • 1 cup milk

Vegetables

  • 1 1/2 cups frozen peas

Pastry and Finishing

  • 1 package frozen puff pastry (14 ounces), thawed & cut into 2.5-3 inch squares
  • 1 large egg
  • 1 Tablespoon water
  • 4 Tablespoons unsalted butter

Instructions

  1. Preheat and Cook Bacon: Preheat the oven to 400°F (200°C). In a 3.5 quart shallow Dutch oven or large skillet, sauté the diced bacon over medium-low heat until most of the fat has rendered and the bacon is browned and crisp.
  2. Add Butter and Vegetables: Add the unsalted butter to the pan and stir until melted. Then add the sliced carrots and celery. Increase heat to medium and sauté for 2-3 minutes until slightly softened.
  3. Sauté Onions: Add the diced yellow onion to the pan and cook for about 10 minutes, stirring occasionally, until the onions become translucent and tender.
  4. Add Shallot and Garlic: Incorporate the finely diced shallot and minced garlic into the pan. Sauté for 2-3 minutes until fragrant, being careful not to burn the garlic.
  5. Season and Cook Herbs: Stir in the Morton kosher salt, pepper, optional turmeric, and the fresh chopped thyme, rosemary, and sage. Sauté for an additional 2 minutes to release the flavors.
  6. Deglaze with White Wine: Pour the dry white wine into the pan, scraping any browned bits off the bottom to incorporate that depth of flavor. Let the wine reduce until almost fully evaporated.
  7. Add Flour: Sprinkle in the all-purpose flour and cook for 2-3 minutes, stirring constantly, until the mixture turns into a thick paste, which helps thicken the sauce. Reduce the heat to low.
  8. Add Broth and Milk: While stirring continuously, slowly pour in the chicken stock or broth until fully combined. Then similarly add the milk, stirring to create a smooth, creamy sauce without lumps.
  9. Stir in Peas and Chicken: Mix in the frozen peas until evenly distributed, then fold in the shredded chicken breast. Turn off the heat once everything is thoroughly combined.
  10. Prepare for Baking: Smooth the filling into an even layer in the pan. If your cooking vessel is not oven safe, transfer the filling to a 3.5 quart baking dish. Place the dish on a baking sheet if it is very full to catch any spills.
  11. Top with Puff Pastry: Arrange the thawed puff pastry squares on top so they overlap and fully cover the filling, creating a nice seal.
  12. Egg Wash: Whisk together the egg and water, then brush this mixture over the surface of the puff pastry to promote a golden, shiny crust.
  13. Bake: Bake in the preheated oven for 20-25 minutes, or until the puff pastry has puffed up and turned a deep golden brown. Remove from oven and allow to rest briefly before serving.

Notes

  • Make sure to shred the chicken breast finely for the best texture and distribution in the pot pie filling.
  • If you do not have fresh herbs, dried herbs can be used but reduce the quantity by half due to their potency.
  • Use an oven-safe pan or transfer to a baking dish to prevent spills and ensure even baking of the puff pastry.
  • Let the pot pie cool for a few minutes after baking to allow the filling to set slightly before serving.
  • Optional turmeric adds a subtle earthy flavor and vibrant color but can be omitted if preferred.

Keywords: Chicken pot pie, Puff pastry, Comfort food, Chicken recipe, Hearty dinner, Homemade pot pie

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