This extra delicious and super cozy puff pastry chicken pot pie is so easy to make, incredibly flavorful, and makes for the perfect meal. Such a warming and hearty dish filled to the brim with all the classics!
I once visited this little hole in the wall joint that had the very best chicken pot pie. Also, tell me why those same type of mom and pop places always serve up the goodness?! Questions that need answers but we’ll save that for another day, ha! Seriously speaking, it was so good that I ended up asking the waiter if they knew what all went into this masterpiece. When they shared the recipe with me I was shocked you guys.
It’s like I just assumed there was some magical type of ingredients or something but nah. Just simple, ordinary, and the usual suspects that go into chicken pot pie. I promise you that it tasted just like a tight and warm hug feels. Maybe it was the ambience of the place or perhaps it was the love that went into the dish. I’ve had many variations of chicken pot pie in my years on earth and so excited to share my own with you!
Disclosure: This post is sponsored by Sur La Table who I’m so excited to partner with on this puff pastry chicken pot pie. All thoughts and opinions expressed here are my own. I’m using Le Creuset cookware to bring this dish to life. My favorite pieces include this dutch oven and these adorable mini cocottes. And in case you missed it, I also developed this braised short rib tagliatelle with them that you cannot miss!
Ingredients To Make Puff Pastry Chicken Pot Pie
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
- Chicken: I used about a pound of chicken breasts that I cooked in the oven (at 350°F for about an hour) and then shredded. You can also buy a store bought rotisserie chicken and shred all the white meat into pieces (pro tip= don’t forget to save the chicken carcass to make homemade stock!)
- Puff pastry: This is one of the things that make this recipe truly so easy and almost effortless. You can find frozen puff pastry in just about every grocery store. When ready to make this puff pastry chicken pot pie, just be sure to thaw it out. I like cutting out little holes in the center too for a cute aesthetic vibe!
- Butter: What even is chicken pot pie without butter?! Salted or unsalted, it’s all good!
- Veggies: Commonly found ingredients such as carrots, celery, and peas. I’m also using leeks in this recipe to give it extra oomph but you can also replace the leeks with chopped onions if you like.
- Potatoes: I love using baby dutch yellow potatoes for extra heartiness and bite in this recipe. Yellow potatoes have a beautiful rich, buttery, and moist flesh. However, you can also substitute for red skinned or russet potatoes. I love to keep the skin on but you can surely peel them too.
- Chicken stock: One of the liquid components in this pot pie and adds more flavor.
- Half and half: Is comprised of half whole milk and half heavy cream. This adds some extra creaminess! You can substitute for whole milk or coconut milk if you’d like (using coconut milk may change the overall flavor slightly). I do not recommend using heavy whipping cream entirely because of its thickness.
- Garlic: Everything is better with loads of garlic if you ask me! You’ll need five cloves.
- Spices: We’re using salt, pepper, garlic powder, smoked paprika, fresh thyme, and bay leaves.
- All purpose flour: Used to help thicken and bring all the ingredients together.
- Egg wash: Helps give the puff pastry a golden shine: 1 egg and 1 tablespoon water.
I just love how simple, easy, and straightforward this puff pastry chicken pot pie is y’all. Additionally, the filling is packed with hearty little bits of goodness throughout. It is the most perfect, cozy, and comforting meal to whip up during this season (and any other season too- don’t get it twisted!). There are so many variations of chicken pot pie crust that one could use but my love for using puff pastry runs deep.
Listen, chicken pot pie can be made using homemade pie crust, a biscuit topping, a crumbled biscuit topping, and probably more. Puff pastry is so incredibly delicate with buttery and flakey layers, mmmm. Furthermore, using puff pastry is quick and allows you to get to eating your pie that much sooner, ha!
More Cozy + Delicious Recipes To Make
- Jamaican Stewed Oxtails
- Homemade Chicken and Waffles
- Easy Skillet Lasagna
- Creamy Salmon Piccata
- Red Wine Braised Short Ribs
- Chicken and Dumplings
- Salmon Cakes with Quick Aioli
- One-Pot Creamy Beef Pasta
How To Make Puff Pastry Chicken Pot Pie
- Before you begin, take frozen puff pastry out of the freezer to thaw.
- In a large vessel on the stove, melt the butter.
- Once the butter starts sizzling, add in the celery, carrots, leeks, and spices.
- Let the veggies sauté together until they break down and become golden in color.
- Add in the potatoes, garlic, and thyme. Continue cooking together until potatoes soften.
- Dump in the flour and stir around, flour should coat all of the veggies and potatoes.
- Pour in the stock to help loosen the flour and then add in the half and half.
- Add in bay leaves and continue cooking to simmer.
- Lastly, add in the shredded chicken and frozen peas. Taste and add more seasoning, to taste.
- Empty the filling into desired vessel(s), top with puff pastry (brush with egg wash), and bake.
Ways To Serve This Chicken Pot Pie
So, as you can see in the images, I love serving this puff pastry chicken pot pie in mini ramekins/cocottes. To me, they make the servings feel personalized and super cute since everyone has their own little vessel. However, you can also empty the filling into a large pie plate or any other large enough baking vessel and still have a good time serving up this recipe. And then watch as everyone devours each and every bite!
Can I Use Other Protein?
Yes! Another thing I love about this puff pastry chicken pot pie recipe is how versatile it is. Have leftover turkey? Sweet, go ahead and make this a turkey pot pie situation! What about ham? Yup, you can use cubed ham pieces as well. Seafood fans? Y’all can make a crab, salmon, shrimp, or scallops pot pie!
Make Ahead Puff Pastry Chicken Pot Pie
If you want to make this recipe ahead of time, it’s totally possible. Prepare the chicken pot pie filling as directed and refrigerate it in an airtight container. Be sure to refrigerate the filling for no more than 24 hours for freshness. When ready to make the pot pie, heat the filling up in the microwave and then use the puff pastry crust as directed. I do not recommend refrigerating the cooked puff pastry as it will get soggy.
Can This Chicken Pot Pie Be Frozen?
Partially, yes. You see, the cooked filling can be frozen for up to two months but I do not recommend freezing the cooked puff pastry. Again, refrigerating/freezing the cooked puff pastry will not turn out as good. Puff pastry is typically only good when frozen then thawed in its raw form prior to baking.
Other Variations For This Puff Pastry Chicken Pot Pie
- Use other veggies like cauliflower, spinach, or kale.
- Sprinkle in some cheese such as parmesan, mozzarella, or parmigiano reggiano!
- Instead of puff pastry, make homemade buttermilk biscuits, mmm.
- Try using gnocchi in place of potatoes, still adds a nice bite + texture.
- You can also use store bought refrigerated pie dough/crusts too!
Have a craving for something classic and nostalgic? Then you most definitely need this puff pastry chicken pot pie in your life, peeps! I cannot recommend a more comforting recipe for you to make. It checks off all the boxes one would want: flavor-filled, easy, and satisfying! This year has been one for the books and we could always use some more love in the form of food haha. I hope you all enjoy this recipe just the same!
REMEMBER TO LEAVE A ⭐️STAR RATING⭐️AND TAG ME ON THE ‘GRAM IF YOU MAKE ANY OF MY RECIPES! I ALWAYS LOVE TO SEE IT WHEN YOU DO!
UNTIL NEXT TIME…LOVE AND BUTTER,
This extra delicious and super cozy puff pastry chicken pot pie is so easy to make, incredibly flavorful, and makes for the perfect comforting meal. Filled to the brim and so hearty!
- 1 lb boneless/skinless chicken breasts, cooked and shredded
- 1/2 cup (1 stick) butter
- 1 cup celery hearts, chopped
- 1 1/2 cups carrots, chopped
- 1 cup leeks, sliced thinly
- 2 teaspoons kosher salt, plus more to taste
- 1 teaspoon freshly ground black pepper, plus more to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1 1/2 cups baby dutch yellow potatoes, chopped into quarters
- 5 garlic cloves, chopped
- 4 sprigs fresh thyme, de-stemmed
- 1/2 cup all purpose flour
- 2 cups chicken stock, plus more to preference
- 2 cups half and half
- 2 bay leaves
- 1 cup frozen peas
- 1 (17.3 ounce) store bought frozen puff pastry, thawed
- 1 large egg + 1 tablespoon water, mixed together for egg wash
- Before you begin, take the puff pastry out of the freezer to thaw according to package directions.
- Preheat the oven to 400°F and prepare your baking vessel(s) – oven safe mini ramekins, pie plate, baking dish, etcetera and place vessels onto a large baking sheet for good measure.
- In a large dutch oven or pot over medium heat, melt the butter. Once the butter is sizzling, add in the celery, carrots, and leeks. Season the vegetables with salt, pepper, garlic powder, and smoked paprika. Stir everything together and allow the vegetables to sauté until lightly they become softened and turn golden brown, about 6-7 minutes.
- Add in the potatoes, garlic, and fresh thyme, and continue stirring the mixture together to fully incorporate. Allow the potatoes to cook until they are fork tender, about 7-10 minutes.
- Add in the flour and stir to combine with all ingredients. The flour should fully coat all of the vegetables/potato mixture, continue cooking together for another 2 minutes.
- Pour in the stock and stir mixture to combine. At this stage, you should see the stock absorb the flour and fully dissolve. Then pour in the half and half along with the bay leaves. Stir the mixture together again and allow everything to come up to a nice simmer, about 4-5 minutes.
- Lastly, add in the shredded chicken and frozen peas. Stir everything together to fully combine. Allow everything to cook together for another 2-3 minutes. The overall filling should be somewhat thick. If you prefer your filling to be more loose/runny, add in more stock, 1/2 cup at a time until desired consistency is reached. Then remove the filling from the heat.
- Cut the puff pastry according to the size of your vessel of choice. If using mini ramekins, you can turn them upside down on the puff pastry to measure out the size (with extra hang room) and cut using a sharp knife. Use a knife to cut a slit/hole in the center and set the puff pastry aside.
- Empty the filling into your desired vessels, leaving about 1/2 inch of room at the top as this will help when the pie filling bubbles and boils up. Wipe/clean the rim, if necessary.
- Gently place the thawed puff pastry over the vessel(s). Then use egg wash and gently brush all over the top of the puff pastry. Bake chicken pot pie for 20-25 minutes or until the puff pastry is golden brown in color. Allow pot pie to cool for 10 minutes and then serve warm. Enjoy!
- If made ahead, the filling can be stored in an airtight container in the refrigerator for no more than 24 hours for freshness.
- The filling can be stored in the freezer for up to two months.
- I do not recommend refrigerating/freezing the cooked puff pastry as taste/texture will change.
- Please read the blog post in its entirety for more tips + tricks.
- Category: Main courses
- Method: Baking
- Cuisine: American, Southern
Keywords: chicken, pot pie, puff pastry, one pot, cozy