Published: · Modified: · By: Brendan Cunningham
This puff pastry chicken pot pie is so warm and comforting that you'll forget all about the chill in the air. The buttery and fluffy crust has the most delicious rich and creamy chicken filling. Everything about this recipe is perfect!
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My Spin On a Classic Chicken Pot Pie
This recipe puts a convenient spin on a nostalgic comfort food meal, and it's awesome. It's super simple to make, thanks to the puff pastry, and results in what I think is the best chicken pot pie ever!
It mixes fresh herbs and veggies, diced potatoes, and chicken cooked in heavy cream for the filling between the crust. It creates a stunning, hearty dish that's easy to make for a weeknight dinner yet elegant enough for dinner parties.
I've found this chicken pot pie with puff pastry to be much easier to make than traditional pot pies, and that's why I love making it for multiple occasions. This dish has something for everyone, and I find that we hardly have any leftovers. That's a win in my book!
Why You'll Love This Recipe
- It uses simple ingredients. A quick trip to the grocery store for some basic ingredients is all that's standing in the way of you and this delicious meal.
- It's filling. If you need a hearty meal that'll satisfy even the biggest eaters, this recipe is perfect. It has a balance of veggies, protein, and carbs that always leaves everyone satisfied.
- It's quick and easy. Another thing that's great is this recipe isn't too involved. Even if you've never made pot pies before, you'll find this version to be really simple.
Ingredients
- Butter- to cook the veggies in for more flavor and so they don't stick to the bottom of the pan.
- Onion, carrot, celery- dice all of them up for the filling.
- Russet potatoes- washed and scrubbed, then peeled and chopped. They add some extra heartiness to this recipe.
- Heavy cream- adds a rich creaminess to the filling.
- Shredded chicken- for the lean protein. I like to use precooked shredded chicken or rotisserie chicken.
- Frozen peas- because more veggies!
- Fresh herbs- parsley, thyme, and rosemary are all excellent herbs that will add tons of flavor.
- Salt and pepper- to enhance the flavor of this dish.
- Puff pastry sheets- for the flaky and delicious crust.
How To Make Puff Pastry Chicken Pot Pie
1. Prep work. Preheat the oven to 350°F (180ºC). In a skillet, add two tablespoons of butter and add the onion, carrot, celery, and potatoes. Cook everything for 12-15 minutes or until the veggies are soft.
2. Add the cream and chicken. Add the heavy cream, shredded chicken, peas, and fresh herbs to the skillet. Cook for a couple more minutes and mix so everything gets well combined.
3. Assemble. Cut each puff pastry sheet in half so you have four equal parts. Place one of them in the bottom of four ramekins, add an even amount of the chicken mixture to each, and top with the other puff pastry squares.
4. Bake and serve. Brush the tops with the rest of the butter and bake for 15 minutes. Serve warm right out of the oven and enjoy!
Can I Make This Recipe Without Ramekins?
Yes! You can easily make this recipe in a baking dish or casserole dish. Roll out the puff pastry and place it in the bottom of the dish, then add the filling and top with the other pastry sheet. Then brush with butter and bake as directed.
My Pro Tips To Make The Best Recipe
- Experiment with the herbs. I recommend parsley, thyme, and rosemary, but you could add oregano, sage, or basil as well.
- Use cream of chicken soup instead of heavy cream if you don't want to use the cream.
- Definitely don't skip brushing the puff pastries with melted butter. The melted butter is what gives it that beautiful golden brown color. It looks stunning and makes it taste even better!
- I'll chop the veggies and potatoes the night before making this recipe to make the process even quicker.
- Double the recipe for a large crowd and assemble everything in two baking dishes.
How I Recommend Storing and Reheating Leftovers
In the fridge: Wrap each ramekin tightly in plastic wrap and store it in the fridge for up to 5 days.
In the freezer: Take the pies out of the ramekins, transfer them to a freezer-safe airtight container or bag, and freeze for 4 months.
Reheating: I'll just put the chicken pot pie back in the oven at 350°F for about 10 minutes. You can also microwave the leftovers for about a minute for a quicker method. I just don't love the texture it gives them.
More Recipes I Think You'll Love
- Chicken broccoli stuffing casserole
- Turkey pot pie with biscuits
- Crescent roll chicken casserole
- Thin pork chop recipe
- Meatloaf with stuffing
- Chicken cobbler
Yield: 4 servings
Chicken Pot Pie with Puff Pastry
This puff pastry chicken pot pie is so warm and comforting that you'll forget all about the chill in the air. The buttery and fluffy crust has the most delicious rich and creamy chicken filling. Everything about this recipe is perfect!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Ingredients
- 4 tbsp. butter, melted
- ½ onion, chopped
- 1 carrot, chopped
- 1 celery stalk, chopped
- 2 cups Russet potatoes, peeled and chopped
- 1 ½ cup heavy cream
- 2 cups shredded chicken
- 1 ½ cup frozen peas
- 2 tbsp. fresh herbs
- salt and pepper
- 2 puff pastry sheets
Instructions
- Preheat the oven to 350°F (180ºC).
- In a skillet, add 2 tbsp. of butter and add the onion, carrot, celery and potatoes. Cook for 12-15 minutes or until veggies are soft.
- Add the heavy cream, shredded chicken, peas, and fresh herbs. Cook for a couple more minutes and mix so everything gets well combined.
- Cut each puff pastry sheet in half so you have 4 parts. Place them in the bottom of each ramekin, fill with the chicken mixture, and top with the other puff pastry squares.
- Brush the tops with rest of the butter and bake for 15 minutes.
Nutrition Information:
Serving Size:
1 pot pie
Amount Per Serving:Calories: 530Total Fat: 34.3gSaturated Fat: 20.6gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 155mgSodium: 310mgCarbohydrates: 299gFiber: 6.3gSugar: 5.4gProtein: 26.8g
