Why You’ll Love Puff Pastry Chicken Pot Pie Recipe

The flaky puff pastry top adds a satisfying crunch and golden finish.
The creamy sauce is thick enough to hold everything together—no soggy mess.
Uses mostly pantry and freezer staple ingredients for a quick and easy weeknight meal.
A one‑dish dinner: you cook the filling in one pan, transfer to a casserole, top with pastry, bake, and serve.
Versatile: you can swap in different veggies or use leftover chicken to make it your own.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

salted butter
a medium onion, diced
garlic cloves, minced
all‑purpose flour
chicken broth
milk
garlic powder
onion powder
salt
black pepper
dried thyme
frozen peas and carrots
cooked and shredded chicken
frozen puff pastry sheet (thawed)
large egg + water (for egg wash)
minced fresh parsley (optional garnish)

Directions

Preheat the oven to 400 °F (about 200 °C).
In a medium saucepan over medium heat, melt the butter. Add the diced onion and cook for about 2 minutes, stirring occasionally. Add the minced garlic and cook for about 30 seconds, stirring constantly.
Whisk in the flour and cook for about 30 seconds, continuing to whisk.
Gradually whisk in the chicken broth and milk. Bring the mixture to a boil, then let it boil for about 2 minutes while whisking constantly until thickened.
Remove from the heat, then whisk in the garlic powder, onion powder, salt, black pepper, and dried thyme.
Stir in the frozen peas and carrots and the cooked shredded chicken.
Transfer the chicken‑vegetable mixture into an 8×8‑inch (approximately 20×20 cm) casserole dish. If necessary, roll the thawed puff pastry to fit across the top of the dish with about ½‑inch (1 cm) of overhang on all sides.
Place the puff pastry sheet over the top of the casserole dish and cut 4 slits in the pastry top to allow steam to escape.
Whisk together the lightly beaten egg and water, then brush the egg wash over the puff pastry top.
Bake in the preheated oven for about 25 to 30 minutes, until the puff pastry is golden brown and cooked through.
Sprinkle the minced fresh parsley on top, if using. Serve hot and enjoy!

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: 35 minutes
Total time: 45 minutes

Variations

Swap the frozen peas and carrots for a mixed vegetable medley or add in corn, green beans or diced potatoes if you prefer.
Use diced cooked turkey instead of chicken for a Thanksgiving‑style twist.
Add mushrooms or celery for extra flavor and texture—just sauté them first to remove excess moisture.
Make individual pot pies by dividing the filling into smaller oven‑proof dishes or ramekins and topping each with a puff pastry square.
For a bottom crust as well as a top, roll out a sheet of crust in the dish first and prebake slightly to avoid sogginess, then proceed with the filling and top crust.

Storage/Reheating

To store leftovers: place any cooled leftover pot pie in an airtight container and refrigerate. It will last for up to 3‑4 days in the fridge.
To freeze: after baking, allow the pot pie to cool completely, wrap it well (or transfer to a freezer‑safe container) and freeze for up to 3 months. You can also freeze it before baking, just wrap tightly and when ready, bake with additional time as needed.
To reheat: If refrigerated, simply cover lightly and warm in a preheated oven at around 350 °F (175 °C) for ~15‑20 minutes or until heated through and pastry is crisp again. If frozen, thaw overnight in the fridge then bake at 350 °F (175 °C) for ~25‑30 minutes (or longer if still partially frozen) until warmed through.

FAQs

How do I know when the puff pastry is done?

The puff pastry is done when it’s nicely golden brown on top, puffed up slightly, and you can see the crust has set (not doughy or soft in the center). The filling should be bubbling lightly around the edges.

Can I use fresh peas and carrots instead of frozen?

Yes, you can, but using fresh vegetables may add extra moisture and could make the filling looser. Many cooks prefer frozen peas and carrots because they hold their shape well and don’t release as much liquid.

What size dish should I use?

An 8×8‑inch (about 20×20 cm) casserole dish is recommended for this recipe so the puff pastry will fit properly and the filling depth is balanced. Using a significantly larger dish may result in a thinner filling and pastry layer.

Can I make this ahead of time?

Yes, you can prepare the filling ahead of time, transfer to the casserole dish, cover and refrigerate. When ready to bake, top with the puff pastry, apply egg wash, cut slits, then bake as directed. If baking from cold, you might need to add a few additional minutes.

Can I make this vegetarian?

Yes—skip the chicken, and substitute with roasted or sautéed vegetables (such as mushrooms, zucchini, squash) and use vegetable broth instead of chicken broth. You’ll still get a delicious creamy vegetable pot pie with puff pastry top.

Can I use homemade puff pastry or pie crust?

Absolutely—you can use homemade puff pastry for an even flakier crust, or use a store‑bought pie crust if you prefer. The instructions might need slight adjustments depending on thickness and baking time of your crust choice.

What if the filling seems too thin?

If the filling is too thin (runny), it may be due to using fresh vegetables that release water or not thickening the roux enough. To prevent this, make sure to cook the roux (butter + flour) adequately, boil until thickened, and use frozen vegetables. If filling is still loose, stir in a little extra flour or cook down some of the liquid before baking.

Can I add more spices or herbs?

Yes—feel free to tailor the seasoning to your taste. You might add a pinch of paprika, a small amount of dried sage or rosemary, or fresh herbs like chopped thyme or parsley stirred into the filling before baking.

Is there a gluten‑free option?

To make this gluten‑free, you could use a gluten‑free flour blend for the roux and a gluten‑free puff pastry crust (available in some specialty stores). Ensure all other ingredients (broth, seasonings) are also gluten‑free certified. Baking time may vary slightly.

What is the best way to serve this?

This pot pie is delicious served hot straight from the casserole dish. Pair it with a simple green salad or steamed veggies to round out the meal. And don’t forget to capture the satisfying crunch of the puff pastry top as you serve it!

Conclusion

This Puff Pastry Chicken Pot Pie is a cozy, easy‑to‑make dinner that brings together rich creamy filling and flaky golden crust without the fuss of a full bottom crust. Whether you’re cooking for a weeknight meal or hosting guests, it delivers home‑style comfort with minimal effort. Customize it to your taste, enjoy the warmth and crunch, and make it one of your go‑to recipes for satisfying dinners.

Best Puff Pastry Chicken Pot Pie