Puff Pastry Chicken Pot Pie

Puff Pastry Chicken Pot Pie is the ultimate comfort food when craving a hearty, classic chicken dinner with minimal effort. This satisfying recipe wraps up tender chicken and vegetables in a creamy sauce, all tucked under a golden, flaky puff pastry crust. It’s warm, filling, and ready in under an hour!

This puff pastry chicken pie recipe is on regular rotation at our house because it’s just that good. It’s made with wholesome ingredients, kid-approved, and simple enough to whip up on a weeknight. Whether you're feeding the family or reheating leftovers for lunch, this is one of those go-to dishes that never disappoints. 

If you enjoyed this easy chicken pot pie with puff pastry, you’ll love these other chicken recipes like our Creamy Chicken and Gnocchi, Chicken and Gravy, and Pot Pie Chicken Casserole.

Ingredients

• Chicken Breast: A lean, hearty protein that cooks quickly and absorbs the rich flavors of the sauce and vegetables. Slice in half lengthwise for more even cooking.
• Butter: Adds depth and richness while sauteing the vegetables and forming the base of the creamy sauce.
• Seasonings: A blend of salt, black pepper, paprika, thyme, and rosemary brings warmth and balanced flavor throughout the dish.
• Vegetables: A classic mix of carrots, onions, garlic, mushrooms, potatoes, and peas adds color, texture, and a variety of nutrients. Dice everything evenly for consistent cooking.
• Flour: Helps thicken the sauce so the pot pie filling holds together without being runny.
• Low-Sodium Chicken Broth: Provides savory depth while keeping the filling light and flavorful. Low-sodium broth allows for better control over the final saltiness.
• Milk: Combines with the broth and flour to create a creamy, smooth texture without needing heavy cream.
• Puff Pastry: This creates a light, crisp, golden crust that adds the perfect contrast to the creamy filling underneath.
• Egg and Water: Brushed on top as an egg wash, it gives the puff pastry a shiny, golden finish and helps it crisp up in the oven.

See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.

Variations

• Vegetarian Version: Swap the chicken for canned chickpeas or sauteed mushrooms for a hearty, meat-free option. Use vegetable broth in place of chicken broth.
• Gluten-Free Option: Use a gluten-free puff pastry (available in many freezer sections) and substitute the flour with a gluten-free all-purpose blend.
• Beef Variation: Replace the chicken with 2 cups of cubed beef and use beef broth instead of chicken for a richer, heartier take on this classic dish.
• Flexible Veggies: Use whatever vegetables you have on hand, like broccoli, cauliflower, sweet potato, or bell peppers; they all make great additions or swaps.
• Biscuit Topping: Instead of puff pastry, make a biscuit topping by mixing 1 cup of all-purpose flour, 2 teaspoons of baking powder, ¼ teaspoon of salt, and 4 tablespoons of cold butter until small crumbs form. Add a ½ cup of milk, mix until combined, and drop spoonfuls over the pot pie filling before baking.

How to Make Puff Pastry Chicken Pot Pie

Start by preheating the oven to 400°, and follow these easy steps to create a comforting, delicious puff pastry pot pie in no time.

1. Step 1: Cook the Chicken. Season the chicken breasts with salt, pepper, and paprika. Cook the chicken in a skillet with butter for 5-7 minutes on each side or until fully cooked. Set aside to rest.

2. Step 2: Cook the Vegetables. In the same skillet, melt the remaining butter and sauté the onions, garlic, mushrooms, and carrots for about 5 minutes, until softened. Add in potatoes, peas, rosemary, thyme, salt, and pepper, and cook for another minute.

3. Step 3: Make the Creamy Filling. Whisk together the flour, chicken broth, and milk in a bowl, then pour it into the skillet with the veggies. Stir to combine, cooking until the sauce thickens, and becomes creamy. Add the cooked chicken and remove from the heat.

4. Step 4: Add the Puff Pastry. Roll out the puff pastry to fit over the skillet with about a ½-inch extra on the sides. Place the pastry on top, then cut a few slits in the center to allow steam to escape.
5. Step 5: Bake and Serve. Brush the top of the pastry with a mixture of beaten egg and water and bake the pot pie for 30-35 minutes, or until the pastry is golden and crispy. Let it cool for a few minutes before serving.

Storage Directions 

• Reheating: For best results, reheat in the oven at 350°F for 10-15 minutes to keep the puff pastry crispy. You can also reheat in the microwave on medium heat in 30-60 second intervals, stirring in between, until heated through
• Storing: Leftover puff pastry pot pie can be stored in an airtight container in the refrigerator for up to 4 days.
• Freezing: If you'd like to freeze it, let the dish cool completely before placing it in a freezer-safe container. It will keep for up to 3 months.

Serving Suggestions

Whether you're serving it for a weeknight dinner or a holiday gathering, these ideas help round out the chicken pot pie using puff pastry with ease.

• Need a simple and delicious dessert to finish off this meal? Try our lemon cheesecake bars or cherry bars.
• Serve alongside a fresh, crunchy salad like this creamy cucumber salad or cucumber and tomato salad for a well-balanced meal. 
• This dish is a great addition to a holiday meal or a potluck. Serve it alongside slow cooker little smokies and garlicky mashed potatoes for the ultimate spread.

More Delicious Easy Dinner Recipes

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