Chicken Pot Pie with Puff Pastry Recipe

ByWindy Alvarez
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Introduction

Chicken pot pie with puff pastry is a comforting classic that combines tender chicken, vegetables, and a rich creamy sauce topped with flaky, golden pastry. This easy recipe brings together savory flavors and a crisp, buttery crust perfect for a cozy meal any day of the week.

A white round baking dish holding a golden brown puff pastry pie, with the top layer cut into square shapes showing a slightly puffy texture with shiny, crisp edges. Underneath the pastry layer, there is a creamy, thick stew visible around the edges, made with light brown and yellow tones mixed with bits of green peas and orange vegetables. Small green thyme leaves are scattered on top of the pastry for garnish. The dish is placed on a white marbled surface with a silver spoon resting inside the baking dish near the bottom left edge. 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 Fahrenheit. 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.
  2. Step 2: Add the butter to the pan and stir until melted.
  3. Step 3: Add the sliced carrots and celery. Increase heat to medium and sauté for 2-3 minutes until slightly softened.
  4. Step 4: Stir in the diced onion and cook for about 10 minutes, or until translucent.
  5. Step 5: Add the shallot and minced garlic. Cook for 2-3 minutes until fragrant.
  6. Step 6: Season with salt, pepper, turmeric (if using), thyme, rosemary, and sage. Sauté for 2 minutes to release the flavors.
  7. Step 7: Deglaze the pan with the white wine, scraping up any browned bits from the bottom. Let it reduce until almost all the wine has evaporated.
  8. Step 8: Sprinkle in the flour and cook for 2-3 minutes, stirring to form a paste. Then reduce the heat to low.
  9. Step 9: Slowly pour in the chicken stock while stirring continuously to avoid lumps.
  10. Step 10: Slowly add the milk while stirring until fully combined and the sauce thickens.
  11. Step 11: Stir in the frozen peas. Turn off the heat.
  12. Step 12: Fold in the shredded chicken until evenly incorporated.
  13. Step 13: Spread the mixture into an even layer in the pan. If your pan is not oven-safe, transfer the filling to a 3.5 quart baking dish. Place on a baking sheet if the dish is very full.
  14. Step 14: Arrange the puff pastry squares so they overlap and completely cover the filling.
  15. Step 15: Whisk together the egg and water. Brush the mixture over each puff pastry square to help them brown evenly.
  16. Step 16: Bake for 20-25 minutes until the puff pastry is golden brown and puffed.

Tips & Variations

  • Use rotisserie chicken for a quick shortcut.
  • Substitute fresh herbs with 1 teaspoon each of dried thyme, rosemary, and sage if fresh isn’t available.
  • Add mushrooms or potatoes to the filling for more texture and flavor.
  • If you prefer, cover the filling with one large sheet of puff pastry instead of squares.
  • For a dairy-free alternative, use a plant-based milk and butter substitute.

Storage

Store leftover chicken pot pie in an airtight container in the refrigerator for up to 3 days. Reheat in a 350-degree oven until warmed through to keep the puff pastry crisp. Avoid microwaving to prevent sogginess.

How to Serve

A white casserole dish holds a golden-brown pot pie with a puff pastry crust on top, which is divided into square sections showing a flaky and shiny texture with some browned spots. Beneath the crust, there is a creamy filling with visible layers of cooked shredded chicken, bright green peas, small diced orange carrots, and bits of celery, all mixed in a thick, luscious sauce. A silver spoon scoops some filling from the left side, revealing more of the colorful vegetables and tender chicken under the pastry. The dish rests 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 assemble the filling and cover it with puff pastry, then refrigerate for up to 24 hours before baking. Keep the pie chilled and bake as directed when ready.

What can I use instead of puff pastry?

If you don’t have puff pastry, you can use store-bought pie crust or even biscuit dough for a different but delicious topping.

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Chicken Pot Pie with Puff Pastry Recipe

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★★★★★

4.8 from 91 reviews

This Chicken Pot Pie with Puff Pastry is a comforting, savory dish featuring tender shredded chicken, fresh vegetables, and a creamy herb-infused sauce, all topped with golden, flaky puff pastry. Perfect as a hearty meal for any occasion, this recipe combines the richness of bacon and butter with the freshness of thyme, rosemary, and sage in a classic, oven-baked pot pie.

  • Author: Windy
  • Prep Time: 25 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour
  • Yield: 6 servings 1x
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Ingredients

Scale

Filling

  • 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 black pepper
  • 1/4 teaspoon turmeric (optional)
  • 1 Tablespoon fresh chopped thyme
  • 1 Tablespoon fresh chopped rosemary
  • 1 Tablespoon fresh chopped 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

Topping

  • 1 package frozen puff pastry (14 ounces), thawed and cut into 2.5-3 inch squares
  • 1 large egg
  • 1 Tablespoon water

Instructions

  1. Preheat and cook bacon: Preheat your 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: Add the unsalted butter to the bacon and stir until melted completely into the pan.
  3. Cook carrots and celery: Add the sliced carrots and celery to the pan. Increase the heat to medium and sauté the vegetables for 2-3 minutes until they begin to soften.
  4. Sauté onions: Add the diced yellow onion. Continue sautéing for about 10 minutes until the onions become translucent and tender.
  5. Add shallot and garlic: Incorporate the finely diced shallot and minced garlic into the pan. Sauté for an additional 2-3 minutes until fragrant and aromatic.
  6. Season with herbs and spices: Stir in the kosher salt, black pepper, optional turmeric, and fresh chopped thyme, rosemary, and sage. Cook the mixture for about 2 minutes to release the flavors.
  7. Deglaze with wine: Pour in the dry white wine, scraping the bottom of the pan with a wooden spoon to loosen any browned bits. Allow the wine to reduce until nearly all the liquid has evaporated.
  8. Add flour: Sprinkle the all-purpose flour over the mixture and cook for 2-3 minutes, stirring, until it forms a roux-like paste.
  9. Incorporate chicken broth: Lower the heat to low. While stirring continuously, slowly add the chicken stock or broth, allowing the sauce to thicken and become smooth.
  10. Add milk: Gradually pour in the milk while continuing to stir to maintain a smooth consistency and creamy filling.
  11. Mix in peas: Stir in the frozen peas. Turn off the heat at this point.
  12. Add shredded chicken: Fold the shredded chicken breast into the filling mixture evenly.
  13. Prepare baking vessel: Smooth the filling into an even layer in the Dutch oven or transfer to a 3.5-quart oven-safe baking dish if your pan is not oven safe. Place the baking dish on a baking sheet if it is very full to catch any drips.
  14. Arrange puff pastry: Layer the thawed puff pastry squares on top of the filling, overlapping them to completely cover the surface.
  15. Egg wash: In a small bowl, whisk together the large egg and tablespoon of water. Brush this egg wash over the puff pastry squares to aid browning and give a glossy finish.
  16. Bake: Bake the pot pie in the preheated oven for 20-25 minutes, or until the puff pastry has puffed up beautifully and turned a deep golden brown.

Notes

  • Shredded chicken breast can be prepared by boiling or roasting chicken breasts until fully cooked, then shredding with forks.
  • Morton kosher salt is preferred for its coarse texture and mild saltiness, but any kosher salt will work.
  • The white wine is used for deglazing and flavor; a dry variety like Sauvignon Blanc or Chardonnay is recommended.
  • For a thicker filling, use full-fat milk or substitute some milk with cream.
  • Ensure the puff pastry is fully thawed before using to prevent cracking and to allow proper puffing.
  • Use a baking sheet under your baking dish to catch any bubbling filling and simplify cleanup.
  • Vegetables can be finely chopped or sliced uniformly for even cooking.

Keywords: Chicken pot pie, puff pastry recipe, comfort food, chicken dinner, savory pie, homemade pot pie

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