Puff Pastry Chicken Pot Pie

Why You’ll Love This Recipe

You’ll love this recipe because it delivers the cozy, hearty feel of a classic chicken pot pie but with less fuss—no bottom crust to roll out and fewer layers to assemble. The puff pastry on top gives it an elegant golden crust, the creamy filling is flavorful and easy to prepare, and it comes together in under an hour. It’s ideal for a weeknight dinner when you want something comforting but still manageable.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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 oz bag frozen peas and carrots
2 cups cooked and shredded chicken
1 sheet frozen puff pastry, thawed
1 large egg + 1 tablespoon water (for egg wash)
1 tablespoon minced fresh parsley (optional garnish)

Directions

1. Preheat oven to 400°F (200°C).

2. In a medium saucepan, melt the butter over medium heat. Add the diced onion and cook for about 2 minutes, stirring occasionally. Add the garlic and cook for 30 seconds more.

3. Whisk in the flour and cook for 30 seconds, whisking constantly.

4. Gradually whisk in the chicken broth and milk. Bring to a boil and continue whisking for about 2 minutes until the mixture thickens.

5. Remove from heat and stir in garlic powder, onion powder, salt, black pepper, and dried thyme.

6. Mix in the frozen peas and carrots and shredded chicken.

7. Pour the mixture into an 8×8-inch casserole dish.

8. Roll out the puff pastry as needed to fit over the top of the dish with a slight overhang. Place it on top and cut four slits to allow steam to escape.

9. Whisk together the egg and water to make an egg wash. Brush it over the top of the pastry.

10. Bake for 25–30 minutes, or until the puff pastry is golden brown. Garnish with fresh parsley if desired and serve.

Servings and timing

• Servings: Approximately 4

• Prep time: 10 minutes

• Cook time: 35 minutes

• Total time: 45 minutes

Variations

• Use frozen mixed vegetables instead of just peas and carrots.

• Substitute cooked turkey or rotisserie chicken for a different protein.

• Add sautéed mushrooms or celery for more texture and flavor.

• Make it with a bottom crust for a more traditional pot pie feel.

• Create individual servings in ramekins for a personal touch.

• Add herbs like rosemary or sage for added depth of flavor.

Storage/Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3–4 days.
To reheat, bake at 350°F (175°C) loosely covered with foil until warmed through. You can also microwave individual servings, though the pastry may lose its crispness.
To freeze, wrap the pot pie well (before or after baking) and store for up to 3 months. Bake from frozen or thaw in the refrigerator before reheating.

FAQs

What size dish should I use for this pot pie?

An 8×8-inch casserole dish works best for this recipe, allowing the puff pastry to fit evenly across the top.

Can I use fresh vegetables instead of frozen?

Yes, but fresh vegetables should be lightly cooked first to reduce excess moisture and ensure they’re tender in the finished dish.

Do I need a bottom crust?

No. This version skips the bottom crust, making it easier to prepare and avoiding the risk of a soggy base.

Why do I need to cut slits in the puff pastry?

The slits allow steam to escape while baking, helping the pastry bake evenly and preventing it from puffing too much or tearing.

Can I freeze this before baking?

Yes, you can assemble the pot pie and freeze it before baking. Bake straight from frozen or allow it to thaw first, adjusting the baking time as needed.

What type of chicken works best?

Any cooked and shredded chicken will work—leftover roasted chicken, rotisserie chicken, or even poached chicken breasts are all good options.

How can I make the crust more golden and shiny?

Brush the top of the puff pastry with an egg wash (egg + water) before baking to give it a beautiful golden, glossy finish.

What if my filling is too runny?

Make sure to cook the flour and liquid mixture long enough to thicken. You can also add a bit more flour during the roux step if you prefer a thicker sauce.

Can I make this recipe gluten-free?

To make it gluten-free, use a gluten-free flour blend for the roux and a certified gluten-free puff pastry.

Can I add cheese to the filling?

Yes, shredded cheddar or Parmesan can be stirred into the sauce for a rich, cheesy twist.

Conclusion

This Puff Pastry Chicken Pot Pie is everything you want in a comforting homemade meal—creamy, hearty, and crowned with a flaky golden crust. It’s easy enough for a weeknight yet special enough for a cozy Sunday dinner. With versatile ingredient options and freezer-friendly prep, this recipe is one you’ll return to again and again.