Puff Pastry Chicken Pot Pie
This easy Puff Pastry Chicken Pot Pie is made with a thick and creamy filling that is topped with a store-bought puff pastry to make a delicious top crust!
CHICKEN POT PIE IN A PAN
I adore any and all things chicken pot pie related! It’s just one of my family’s favorite meals so I’m always messing around with different versions. One of my favorites is this Puff Pastry Chicken Pot Pie! With no bottom crust, it is super easy to put together. Made with a homemade sauce mixed with peas, carrots, spices and chicken then topped off with a sheet of puff pastry you have yourself a quick meal! It’s all ready in under an hour. If you want a simple and delicious pot pie that serves up easily, then you need to make this Puff Pastry Chicken Pot Pie recipe.
FREQUENTLY ASKED QUESTIONS (FAQ’S)
You could but the hard thing about adding a bottom crust is it can easily turn soggy. I have not tried making this particular recipe with a puff pastry bottom crust so this would be an experiment on your part. Puff pastry shrinks up as it is baked. I think the puff pastry bottom would need to be pre-baked slightly to help avoid it becoming too soggy. Then continue with the recipe as written. If you try it out, please let me know how it turns out for you!
Vegetables and crust. Chicken pie is usually just chicken in gravy with a top and bottom crust. Chicken pot pie is chicken in a cream sauce with added vegetables and a top crust.
An 8×8-inch pan is best for this recipe and it is the perfect size to fit the filling and for the puff pastry to fit over. Anything larger and you will need to stretch out the puff pastry more to fit the dish. Obviously doing this will make your crust thinner as well. I wouldnt use anything larger than a 9×9-inch dish.
The egg wash is what helps the puff pastry or any pie crust to crisp and brown up. It also adds a pretty shine to it as well.
This helps steam escape while this is baking. If you do not cut slits in it the steam cannot escape and can create holes or even have it “explode” where the filling will start coming out the sides and top.
Yes, this can be frozen. Let baked pot pie cool and then place in a freezer container or bag and put in the freezer where it will keep for up to 3 months. You can also freeze chicken pot pie before baking as well. Just make sure to wrap it very well to prevent freezer burn. When cooking from frozen, you’ll need to add on to your regular cooking time.
To store leftovers, place in an airtight container in the refrigerator where it will last up to 3-4 days.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
HOW TO MAKE PUFF PASTRY CHICKEN POT PIE
Preheat the oven to 400 degrees F. Add the butter to a medium saucepan over medium heat. Once melted, add the onion and cook for 2 minutes, stirring occasionally. Add the garlic and cook for 30 seconds, stirring constantly.
Whisk in the flour and cook for 30 seconds, continuing to whisk.
Gradually add the chicken broth and milk to the flour mixture, whisking constantly. Bring to a boil, and then let it boil for 2 minutes, whisking the whole time.
Remove from the heat. Whisk in the garlic powder, onion powder, salt, black pepper, and dried thyme.
Stir in the peas and carrots and chicken.
Transfer the chicken mixture to an 8 by 8-inch casserole dish.
If necessary, roll out the puff pastry so it fits across the top of the casserole dish with about 1/2-inch extra on all 4 sides. Place the puff pastry on top and cut 4 slits on top for steam to escape.
Whisk together the egg with the water. Brush a little of this egg wash on the puff pastry.
Bake until the pastry is golden, about 25 to 30 minutes. Sprinkle the parsley on top.
Serve.
WANT MORE DELICIOUS RECIPES?
- Chicken Pot Pie Ramen
- Tater Tot Chicken Pie
- Homemade Individual Chicken Pot Pies
- Shepherds Pie
- Chicken Cobbler
- Chicken Wellingtons
- Mini Chicken Pot Pies
- Crock Pot Chicken Pot Pie
- Turkey Pot Pie Casserole
- Chicken Pot Pie Bubble Up
- 30 Chicken Breast Recipes
Puff Pastry Chicken Pot Pie (+Video)
Ingredients
- 6 tablespoons salted butter
- 1 medium onion chopped
- 3 cloves garlic, minced
- 6 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon dried thyme
- 15 ounce bag frozen peas and carrots
- 2 cups cooked and shredded chicken
- 1 sheet frozen puff pastry, thawed
- 1 large lightly beaten egg + 1 Tablespoon water
- 1 tablespoon minced fresh parsley for garnish (optional)
Instructions
- Preheat the oven to 400F degrees. Add the butter to a medium saucepan over medium heat.
- Once melted, add the onion and cook for 2 minutes, stirring occasionally. Add the garlic and cook for 30 seconds, stirring constantly.
- Whisk in the flour and cook for 30 seconds, continuing to whisk.
- Gradually add the chicken broth and milk to the flour mixture, whisking constantly. Bring to a boil, and then let it boil for 2 minutes, whisking the whole time.
- Remove from the heat. Whisk in the garlic powder, onion powder, salt, black pepper, and dried thyme.
- Stir in the peas and carrots and chicken.
- Transfer the chicken mixture to an 8×8-inch casserole dish.
- If necessary, roll out the puff pastry (push together any seams) so it fits across the top of the casserole dish with about 1/2-inch extra on all 4 sides. Place the puff pastry on top and cut 4 slits on top for steam to escape.
- Whisk together the egg with the water. Brush a little of this egg wash on the puff pastry.
- Bake until the pastry is golden, about 25 to 30 minutes. Sprinkle the parsley on top (optional) then serve.
Video
Notes
- See my notes above for freezing tips.
- Use only frozen vegetables for this.
- Do not forget to cut slits in the top of the puff pastry.
- Don’t skip the egg wash, this gives it its nice golden color.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
I followed the recipe but also added some turmeric for color and flavor.
I made these in mini Le Creuset pots for Easter and they were adorable and equally delicious!!! Definitely adding this to my recipe box!
Thanks so very much Lori! I really appreciate you taking the time to come by and leave a comment – it really does mean so much!
Easy and great recipe. I have made this multiple times and am making it tomorrow
It turned out great. I’m shocked with myself.
LOL! Yay!!! Way to go!! Thank you Michele!
So, so good! If you are on the fence about making this, don’t be! It is delicious. Thank you so much for your easy to follow directions and your tips. I am not the best cook and you are a fabulous teacher and are so good at writing out recipes. I love your FAQ’s because you literally are answering all my questions LOL Are you a teacher outside of this website? You seem like it!
Oh wow Nina – thank you so much! That really means a lot! I hope that’s what sets my site apart from all the other recipe sites and Facebook recipes out there. I try really hard to anticipate every question. I love doing this and I write every recipe as if someone is not familiar with cooking. It can seem excessive to expert cooks but I really want my site to be one of learning and understanding. Not everyone is fortunate enough to have someone teach them. I am not a teacher outside of this but I have done lots of training at work for others so I think it comes naturally. 🙂
Simple and tasty!
This is a easy and relatively quick dinner, even on a school night. The only adjustment I made was using heavy cream. And then adding an additional 1 cup of heavy cream to the filling right before putting it in the baking dish. It was an instant hit and sure to be another dinner that is requested!
If you want a bottom crust, you have to paint it with the egg wash. That should keep it from getting soggy.
I like to add celery to this as well.
Yummy!
I used canned chicken from my “covid pantry” (2 cans was about the same amount), not as much frozen peas and carrots, and I added in some cooked white cap beans which reminds me of potatoes. Absolutely delicious. Hubby is a big fan and felt the gravy was the right consistency and terrific flavor. I missed the the puff pastry needed to be thawed so I followed the directions for thawing in the microwave. It wasn’t great but. Anyway I made it in a shallow 9×13 and just put pieces of the pastry on top and I did do the egg wash. I’ll be making it again and freezing and pulling out smaller portions to make individual pies with the special puff pastry rounds.
This was delicious. My “peas and carrots “ also had string beans. Definitely will make again
This was my first time making a pot pie and this recipe nailed it! It was absolutely delicious!
Wow. This was delicious!! Followed the recipe to the “T.” Will definitely make this again. Thank you for sharing the recipe!
My husband went on and on about how good this was. As much as I enjoy his opinion, I think mine is more important because I am the actual cook and know how things should properly taste, right? LOL I absolutely loved this. It was very easy to make. For those asking, this does not need a bottom crust as the puff pastry topping is more than enough. It would be way too “bready” with a bottom crust and would end up gummy. I’ve been cooking for 50 years so I think I can say this with some expertise and authority. Thank you for this recipe.
This was excellent! I will definitely be making this often. Thank you so much for sharing your recipe ❤️
Thank you we loved this. Did not need a bottom crust for those that asked. We normally like a bottom crust too but I think it’s important to make a recipe the way it is written first before trying to make changes. It’s perfect just the way it is, I wouldn’t change a thing.
I am new at this “Cooking” thing. I can make things I’ve grown up on & all the norms, tacos, spaghetti… However, because of people like you who share these amazing recipes, I’ve actually found a passion for cooking! I made this tonight for Family Dinner and I received the Best compliment from my Grown Daughter… She said it was the Best Chicken Pot Pie she’d ever had! Now That makes a Mom’s Day! Thank you & please keep your recipes coming! Happy Holidays everyone!
Awwww Kelly – how sweet! It truly made my day to read your comment! I hope you can find LOTS more recipes that you will love!
Made this for dinner tonight – my wife and kids absolutely loved it! It was plenty for our family of four with a bit leftover for lunch tomorrow. Thanks so much
I’m never making pot pie any other way again! My family asked that I make it again tonight. Thanks so much for making this Dad look like a super star.
This was SO, so good! Oh my goodness – this is our new favorite. It’s definitely going on regular rotation!
If you give it a try, please let me know how it goes!
Very good. This will be my to go to recipe for chicken pot pie. It was nice and creamy too. Good pastry to filling ratio.
This recipe was very good and easy to make!
Made this for my wife and kids. It was gone so fast – ha! Very, very good thank you
I actually talk about this above in the FAQ’s. It can be tricky because you don’t want the crust to be gooey. Maybe bake it off a bit first? Let me know if you try it!
Can one prepare this in advance, then cook a day or two later?
The filling yes but I would wait to add the puff pastry until right before cooking as it can dry out. Also, I have not cooked it from a cold state so I would imagine you will need to add onto the cooking time. You’ll have to play that by ear 🙂
Everyone who tries this recipe has loved it – even folks who didn’t think they liked chicken pot pies! Super easy and delicious!
Yay! I’m glad you won them over with this one – ha! I love hearing that!!