There’s nothing quite like the cozy embrace of a creamy chicken pot pie with puff pastry. It’s a timeless comfort food that brings warmth to the table, especially during chilly evenings or family get-togethers. This recipe combines tender chicken, colorful vegetables, and a rich, savory sauce topped with golden, flaky puff pastry.
Why You’ll Love This Chicken Pot Pie
- Ultra-creamy filling packed with flavor
- Crispy, golden puff pastry crust
- Easy to make with store-bought puff pastry
- Perfect for weeknight dinners or special occasions
Ingredients You’ll Need
For the Filling:
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1/4 cup all-purpose flour
- 2 cups cooked shredded chicken (rotisserie works great)
- 1 cup frozen peas
- 1/2 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1 teaspoon salt (adjust to taste)
- 2 cups chicken broth
- 1 cup heavy cream or half-and-half
For the Crust:
- 1 sheet puff pastry, thawed
- 1 egg (for egg wash)
- 1 tablespoon water
How to Make Creamy Chicken Pot Pie with Puff Pastry
✅ Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C). Lightly grease a deep 9-inch pie dish or a medium-sized casserole dish.
✅ Step 2: Cook the Vegetables
In a large skillet over medium heat, melt butter and olive oil together. Sauté onion, garlic, carrots, and celery until soft (about 5–7 minutes).
✅ Step 3: Make the Creamy Filling
- Sprinkle flour over the veggies and stir well to coat.
- Gradually pour in chicken broth while stirring to avoid lumps.
- Add heavy cream, shredded chicken, frozen peas, thyme, salt, and pepper.
- Let the mixture simmer for 5 minutes until thickened. Remove from heat.
✅ Step 4: Assemble the Pot Pie
- Pour the creamy chicken mixture into your prepared dish.
- Roll out the puff pastry sheet slightly and place it over the top of the filling.
- Trim edges and crimp with a fork for a classic look.
- Cut 2–3 small slits in the center to allow steam to escape.
- Beat the egg with 1 tbsp water and brush over the pastry.
✅ Step 5: Bake
Bake in the preheated oven for 25–30 minutes, or until the pastry is golden brown and puffy.
✅ Step 6: Cool & Serve
Let the pot pie cool for 10 minutes before serving. This helps the filling thicken and makes slicing easier.
Optional Add-Ins & Substitutions
- Mushrooms: Add 1 cup sliced mushrooms for extra flavor.
- Turkey: Swap chicken with leftover turkey for a post-holiday version.
- Low-fat version: Use milk instead of cream for a lighter dish.
- Spicy twist: Add a dash of cayenne pepper or smoked paprika.
What to Serve with Chicken Pot Pie
Pair your creamy chicken pot pie with:
- A light green salad
- Garlic green beans
- Roasted Brussels sprouts
- A glass of chilled white wine or sparkling water
Storage Tips
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze unbaked pot pies wrapped tightly in foil for up to 2 months.
- Reheating: Warm in a 350°F oven until heated through. Avoid microwaving the puff pastry—it won’t stay crisp.
Expert Tips for Success
- Let the filling cool slightly before adding the puff pastry to avoid sogginess.
- Don’t skip the egg wash—it ensures a beautifully golden crust.
- Use a baking sheet under the dish to catch any overflow during baking.
Frequently Asked Questions (FAQs)
Can I make this pot pie ahead of time?
Yes! Prepare the filling and refrigerate it. Assemble with puff pastry just before baking.
Can I use pie crust instead of puff pastry?
Absolutely. A traditional pie crust works great, but puff pastry adds extra flakiness.
Is this recipe freezer-friendly?
Yes. Assemble the pie (unbaked), wrap tightly, and freeze for up to 2 months. Bake directly from frozen, adding an extra 10–15 minutes.
How do I avoid a soggy bottom crust?
Using puff pastry only on top eliminates the risk of a soggy bottom. If using a bottom crust, blind bake it first.
Final Thoughts
A creamy chicken pot pie with puff pastry is the kind of dish that feeds the soul. Whether it’s a cozy weeknight dinner or part of a holiday spread, this classic recipe never disappoints. The buttery puff pastry, rich filling, and hearty vegetables come together to create a dish that feels like a warm hug on a plate.
