Puff Pastry Chicken Pot Pie

5 from 1 vote

Puff Pastry Chicken Pot Pie

Puff Pastry Chicken Pot Pie is a cozy, family friendly comfort food meal with tender chicken, veggies, and a creamy sauce under a golden, flaky crust. Easy to make and perfect for weeknights or easy dinners.

Prep Time20

Cook Time30

Total Time50

Course: Main Course

Cuisine: American

Keyword: Chicken Pot Pie, Easy Chicken Pot Pie, Puff Pastry Chicken Pot Pie

Servings:

Calories: 474kcal

Author: Ryan Allen

Equipment

My Favorite Skillet

Ingredients

1 ½ pound boneless, skinless chicken breasts (cut in half lengthwise)
6 tablecpoons butter (divided 2 tbsp and 4 tbsp)
1 teaspoon ground black pepper (divided ½ tsp & ½ tsp)
1 teaspoon salt (divided ½ tsp & ½ tsp)
½ teaspoon paprika
2 medium Russett potatoes (diced into ½-inch pieces)
1 cup carrots (sliced into buttons)
1 medium onion (diced)
4 ounce brown mushrooms (sliced)
2 cloves garlic (minced)
½ teaspoon Rosemary
¼ teaspoon thyme
⅓ cup flour
1 ½ cup low sodium chicken broth
¾ cup milk
1 ¾ cup frozen peas
1 sheet frozen puff pastry (thawed)
1 large egg
2 tablecpoons water

Instructions

Preheat the oven to 400°
Season both sides of the chicken with ½ tsp black pepper, ½ tsp salt, and paprika.
In an oven-safe large skillet over medium-high heat. Add 2 tbsp of butter and let it melt. Then add chicken and cook on each side for 5-7 minutes or until cooked through. Remove and set aside.
In a large pot of boiling water, cook carrots and potatoes until fork tender. Drain and set aside.
In the same skillet, you cooked the chicken. Add 4 tbsp of butter and mushrooms, onions, and garlic. Saute until soft and tender—about 5 minutes.
Add rosemary, thyme, ½ tsp salt, ½ tsp black pepper, and flour in a small bowl. Whisk and add to vegetables in skillet.
In a medium bowl, add chicken broth and milk. Mix until well combined and pour into skillet. Then mix until well combined. Cook until the sauce begins to thicken. Then add in carrots, potatoes, peas, and chicken. Stir until well combined and remove from heat.
Roll out the puff pastry until it is large enough to cover the skillet with about ½-inch extra on each side. Place it on the chicken pot pie mixture and slice four slits in the center to allow steam to escape.
In a small bowl, add egg and water. Then whisk until well combined. Brush the mixture on the puff pastry.
Bake for 30-35 or until the puff pastry turns golden brown.

Notes

Check the internal temperature: Make sure the chicken reaches 165°F using a kitchen thermometer for safe and juicy results.
Customize your veggies: Swap in favorites like bell peppers, sweet potatoes, or broccoli to use what you have on hand.
Make it ahead: Prep the filling up to 2 days in advance and refrigerate—just reheat before topping with pastry and baking.
Leftovers keep well: Store in an airtight container in the fridge for up to 4 days and reheat in the oven or microwave.

Nutrition