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.
Oh my gosh – turned out so pretty and it’s so good too! Everyone was so impressed! Thank you!
– Clara
FREQUENTLY ASKED QUESTIONS:
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 (if using). Serve and enjoy!
WANT MORE DELICIOUS RECIPES?
- Chicken Pot Pie Ramen
- Tater Tot Chicken Pie
- Homemade Individual Chicken Pot Pies
- Crock Pot Chicken Pot Pie Pasta
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- Chicken Cobbler
- Chicken Wellingtons
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- Mini Chicken Pot Pies
- Crock Pot Chicken Pot Pie
- Turkey Pot Pie Casserole
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- 30 Chicken Breast Recipes
Puff Pastry Chicken Pot Pie
Ingredients
- 6 Tablespoons salted butter
- 1 medium onion, diced
- 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 6 Tablespoons salted butter to a medium saucepan over medium heat.
- Once melted, add 1 medium onion, diced and cook for 2 minutes, stirring occasionally. Add 3 cloves garlic, minced and cook for 30 seconds, stirring constantly.
- Whisk in 6 Tablespoons all-purpose flour and cook for 30 seconds, continuing to whisk.
- Gradually add 2 cups chicken broth and 1 cup 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 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon salt, ¼ teaspoon black pepper and ¼ teaspoon dried thyme.
- Stir in 15 ounce bag frozen peas and carrots and 2 cups cooked and shredded chicken.
- Transfer the chicken mixture to an 8×8-inch casserole dish.
- If necessary, roll out 1 sheet frozen puff pastry, thawed (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 1 large lightly beaten egg + 1 Tablespoon water. Brush a little of this egg wash on the puff pastry.
- Bake until the pastry is golden, about 25 to 30 minutes. Sprinkle 1 Tablespoon minced fresh 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 love this recipe but every time I make it I have trouble with the pastry sinking in the middle therefore not cooking in the centre. I threw out a good chunk of pastry last night! Any ideas on how to prevent this from happening? Otherwise a fantastic recipe.
Hmm…I haven’t had that particular issue. And I haven’t had anyone else mention it before so I can’t say for sure to be honest. It’s hard to guess when I am not there in the kitchen with you doing everything step by step. Maybe make sure your puff pastry isn’t too cold or thick (especially in the center) It could also be an oven temperature issue so the oven isn’t hot enough as it should be and so the puff pastry isn’t puffing up as quick as it should (I would get an oven thermometer and make sure your oven is getting to the proper temperature it says it should be when it beeps that it’s ready, most actually aren’t). You could also consider baking the puff pastry separately, then putting it on towards the end. I haven’t tested that out so that would be an experiment on your part but I think it should work. 🙂
The only other alternative I can offer is maybe making individual pot pies. That way there is less surface area for the puff pastry to droop down into (https://www.thecountrycook.net/homemade-chicken-pot-pie/)
Oh my, the puff pastry turns out so pretty and crispy around the edges. It is so beautiful and the taste is amazing. I also love your individual pot pies (that is a great solution for those looking for a more crispier all around puff pastry) For those that like it even crispier, turn your oven up to a slightly higher temperature and stick on the top rack of the oven. That way it rises really quickly, then you can move it down to a middle rack once it has puffed up. And don’t add butter or topping on it until it comes out of the oven. My husband likes a soft puff pastry so I give him the center but I like crispy so I eat the edges so this is my compromise lol. Best recipe ever!