Puff Pastry Chicken Pot Pie

Big On Flavor, Low On Fuss!

If you love homemade chicken pot pie as much as I do but tend to avoid it because it feels like too much work, puff pastry is the genius, weeknight-friendly shortcut you’ve gotta try. ♡

I absolutely adore pot pie and have made plenty of versions over the years. But once I started using puff pastry as a topping instead of traditional pie dough, I never looked back. It bakes up perfectly flaky and buttery, looks so pretty, and delivers all of those nostalgic pot pie vibes with a fraction of the work. Plus, cutting it into pieces and layering it on top means more golden edges and crispy bits in every scoop — so good!

I also have a bit of a soapbox about bland, boring pot pie filling, and I promise this one is anything but. The creamy sauce is layered with flavor from crispy bacon, plenty of garlic, and fresh herbs, then loaded up with classic veggies and tender chicken. If you’d like to make things even easier, I highly recommend shredding a rotisserie chicken to cut down on prep time. I also love making the filling earlier in the day — or even the day before — then stashing it in the fridge and adding the puff pastry right before baking on busy nights. It’s one of my favorite comfort food recipes that never disappoints!

Recipe Tips

Detailed recipe instructions are included below, but here are a few helpful tips to keep in mind before you get started:

• Let the pot pie rest before serving. A short 5–10 minute rest helps the filling thicken up just enough for perfect scooping.
• Use an oven-safe skillet if you can. A cast-iron skillet or Dutch oven lets you go straight from stovetop to oven with no extra dishes. That said, if you don’t own one, feel free to just cook the filling in a skillet, transfer to a baking dish, add the topping and bake!
• Keep the puff pastry slightly cold. It’s much easier to cut when it’s mostly thawed but still cool, and it puffs better in the oven. I like to cut it using a pizza slicer, but a knife works just fine too.
• Overlap the pastry pieces. This creates those pretty layered edges and ensures everyone gets plenty of flaky topping.
• Watch the browning closely. Puff pastry can brown fast, so loosely tent the topping with foil if needed near the end of baking.

Recipe Variations

This recipe is super flexible, so feel free to make it your own with any of these easy swaps or add-ins if you’d like:

• Finish with a little lemon zest to brighten everything up just before serving.
• Add sliced mushrooms to the filling for extra savory depth.
• Stir in frozen corn alongside the peas for a touch of sweetness.
• Swap milk for half-and-half if you want a richer, more decadent filling.
• Add a splash of white wine after sautéing the vegetables for extra flavor.
• Make it vegetarian by using vegetable broth and swapping the chicken for chickpeas or white beans.

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Puff Pastry Chicken Pot Pie

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• Author: Ali
• Prep Time: 25 mins
• Cook Time: 40 mins
• Total Time: 1 hour 5 mins
• Yield: 6 servings 1x

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Description

This puff pastry chicken pot pie is a cozy, one-skillet dinner made with tender chicken, vegetables, a creamy garlic-herb sauce, and a flaky golden puff pastry topping.

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Ingredients

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• 2 strips of bacon
• 1 medium yellow onion, diced
• 2 medium carrots, diced
• 2 ribs celery, diced
• 4 cloves garlic, minced
• 1 tablespoon finely-chopped fresh rosemary
• 2 teaspoons finely-chopped fresh thyme
• 2 teaspoons Dijon mustard
• 1/3 cup all-purpose flour
• 2 cups low-sodium chicken broth
• 1 cup whole milk
• 3 cups (1.25 pounds) cooked shredded chicken
• 2/3 cup frozen peas
• 1/2 cup grated Parmesan cheese
• fine sea salt and freshly-ground black pepper
• 1 1/2 sheets frozen puff pastry, mostly thawed*
• 1 egg, beaten with 1 teaspoon water (for egg wash)

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Instructions

1. Prep the oven. Heat oven to 400°F.
2. Sauté the vegetables. Meanwhile, heat the butter and olive oil in a large oven-safe skillet or Dutch oven over medium heat. Add the onion, carrots, and celery. Sauté for 5–6 minutes until softened. Stir in the garlic, thyme, and rosemary, and cook for 1 minute until fragrant.
3. Build the sauce. Stir in the Dijon mustard, then sprinkle the flour evenly over the vegetables. Cook, stirring constantly, for 1–2 minutes. Gradually pour in the chicken broth while stirring, scraping up any bits from the pan. Add the milk and bring to a gentle simmer. Cook for 4–5 minutes, stirring often, until the sauce thickens to a creamy, stew-like consistency.
4. Finish the filling. Stir in the shredded chicken, peas, salt, and pepper. If you would like a soup-ier filling, you can add in an extra splash of milk. Taste and add additional salt and pepper if needed. 
5. Add the puff pastry topping. Unfold the mostly thawed puff pastry and cut it into 2-inch squares or rectangles. (It’s easiest to cut if it’s not completely thawed.) Arrange the pieces evenly over the hot filling, slightly overlapping them so you get those pretty, layered edges. Brush lightly with egg wash, then season with a few twists of pepper and salt.
6. Bake. Transfer the entire skillet to the oven and bake for 25–30 minutes, or until the puff pastry is deeply golden and the filling is bubbling around the edges. (If any spots of pastry start to brown too quickly, tent loosely with foil.)
7. Serve. Let the pot pie cool for 5–10 minutes, then sprinkle with extra parsley if you’d like. Scoop into bowls, making sure everyone gets plenty of the flaky pastry on top, and enjoy!

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