by Ari Laing 22 Comments
This easy Chicken Pot Pie with Puff Pastry is a creamy, satisfying dish that the whole family will love. It’s made quickly by using store-bought puff pastry for the crust and rotisserie chicken for the filling! The chicken stays tender and juicy, while the crust gives the pie a buttery, flaky texture — the perfect contrast to the creamy filling!
Not only does this homemade chicken pot pie recipe have amazing flavor, but it’s also loaded with veggies like onion, carrots, celery, and peas. It makes a very hearty meal with the addition of shredded chicken and potatoes. Plus it’s make-ahead and freezer-friendly!
For more easy dinner recipes made with rotisserie chicken, check out our Chicken Pesto Pasta, our Creamy Chicken Gnocchi Soup, and our Buffalo Chicken Stuffed Peppers!
Table of Contents show all
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Ingredient Notes
- Olive oil, unsalted butter, sweet onion, carrots, celery, and garlic will combine to make the mirepoix, the vegetable mixture that is essential to this dish.
- Herbs like sage, rosemary, and thyme will be finely chopped to enhance the filling.
- To season your chicken pot pie, we’ll be using sweet paprika, Kosher salt, black pepper, and curry powder, which is optional, but definitely recommended!
- All-purpose flour: To thicken the sauce.
- Chicken broth: We recommend low-sodium chicken broth.
- Heavy cream: Cream gives the filling a silky texture and is added to the egg wash.
- Rotisserie chicken: Skin discarded, meat shredded (leftover turkey works too!)
- Potatoes: We recommend medium Yukon gold potatoes, which will be diced and parboiled.
- Frozen peas: A staple in chicken pot pie!
- Puff Pastry: This will form the crust of your chicken pot pie.
- Egg: One large egg will be used to create an egg wash over the crust.
- Parmesan cheese: Grated parmesan will be sprinkled over the crust.
![Easy Chicken Pot Pie with Puff Pastry - Well Seasoned Studio (2) Easy Chicken Pot Pie with Puff Pastry - Well Seasoned Studio (2)](https://i0.wp.com/www.wellseasonedstudio.com/wp-content/uploads/2023/09/Sauteed-onions-carrots-and-celery-with-chopped-garlic-in-a-cast-iron.jpg)
![Easy Chicken Pot Pie with Puff Pastry - Well Seasoned Studio (3) Easy Chicken Pot Pie with Puff Pastry - Well Seasoned Studio (3)](https://i0.wp.com/www.wellseasonedstudio.com/wp-content/uploads/2023/09/Sauteed-onions-carrots-and-celery-with-herbs-and-spices-in-cast-iron.jpg)
![Easy Chicken Pot Pie with Puff Pastry - Well Seasoned Studio (4) Easy Chicken Pot Pie with Puff Pastry - Well Seasoned Studio (4)](https://i0.wp.com/www.wellseasonedstudio.com/wp-content/uploads/2023/09/Flour-on-top-of-sauteed-mixture-of-onions-carrots-and-celery-in-a-cast-iron.jpg)
![Easy Chicken Pot Pie with Puff Pastry - Well Seasoned Studio (5) Easy Chicken Pot Pie with Puff Pastry - Well Seasoned Studio (5)](https://i0.wp.com/www.wellseasonedstudio.com/wp-content/uploads/2023/09/cooked-vegetables-in-chicken-broth-with-heavy-cream-in-cast-iron.jpg)
![Easy Chicken Pot Pie with Puff Pastry - Well Seasoned Studio (6) Easy Chicken Pot Pie with Puff Pastry - Well Seasoned Studio (6)](https://i0.wp.com/www.wellseasonedstudio.com/wp-content/uploads/2023/09/Mixture-of-pulled-chicken-and-vegetables-in-creamy-sauce.jpg)
How To Make Homemade Chicken Pot Pie
- Sauté the mirepoix. Sauté onion, carrots, and celery in a little olive oil and butter over medium-high heat. Season with Kosher salt, cook until softened, then add garlic.
- Add the herbs and spices. Stir in fresh sage, rosemary, thyme, sweet paprika, black pepper, and curry powder, then cook for 1 minute.
- Stir in the flour. Add flour to the skillet, then cook for 1 minute, stirring the whole time.
- Add liquid. Slowly whisk in chicken broth or stock, scraping any browned bits off the bottom, then add heavy cream and whisk well. Bring the mixture to a simmer, then add the pulled rotisserie chicken, potatoes, and frozen peas. Stir and turn off the heat.
- Add the puff pastry. Cut the puff pastry into a circle larger than the pan (to account for shrinkage) or cut 2×2-inch squares and overlap to cover the skillet in a lattice pattern.
- Make the egg wash. In a small bowl, whisk together egg and heavy cream or milk. Brush this on top of all puff pastry. Sprinkle with Parmesan, black pepper, and a generous pinch or two of sea salt.
- Bake the pot pie. Transfer to the oven and bake for 30-35 minutes, or until the puff pastry is golden brown and crispy.
![Easy Chicken Pot Pie with Puff Pastry - Well Seasoned Studio (7) Easy Chicken Pot Pie with Puff Pastry - Well Seasoned Studio (7)](https://i0.wp.com/www.wellseasonedstudio.com/wp-content/uploads/2023/09/Puff-pastry-layered-over-chicken-pot-pie-filling-in-cast-iron.jpg)
![Easy Chicken Pot Pie with Puff Pastry - Well Seasoned Studio (8) Easy Chicken Pot Pie with Puff Pastry - Well Seasoned Studio (8)](https://i0.wp.com/www.wellseasonedstudio.com/wp-content/uploads/2023/09/Uncooked-chicken-pot-pie-puff-pastry-brushed-with-egg-wash-and-grated-parmesan.jpg)
FAQs
What is mirepoix?
This refers to the classic French combination of celery, onions, and carrots that is used as a base for many recipes in French cuisine.
Why should you use an egg wash on pastries?
This is what makes the puff pastry golden brown and slightly shiny! It will make your chicken pot pie a bit crisper as well.
How do you parboil potatoes?
Bring a medium saucepan of water up to a rapid boil. Season generously with Kosher salt, then add diced potatoes. Cook for 6-8 minutes so that the potatoes have softened on the outside, but are still firm in the center. Drain and set aside until needed.
Can I use frozen mixed vegetables?
You can! I prefer fresh (I don’t love the texture of frozen mixed veggies), but use whatever is easiest for your family.
Expert Tips
- While curry power is optional and not traditional, just ¼ tsp adds a wonderful warmth to this easy chicken pot pie recipe.
- Parboil your potatoes for 6-8 minutes before assembling to ensure they are cooked all the way through while your chicken pot pie is baking.
- Puff pastry will shrink a bit while cooking, which is why we recommend using a lattice formation for your crust with 2-inch squares of the puff pastry.
![Easy Chicken Pot Pie with Puff Pastry - Well Seasoned Studio (9) Easy Chicken Pot Pie with Puff Pastry - Well Seasoned Studio (9)](https://i0.wp.com/www.wellseasonedstudio.com/wp-content/uploads/2023/09/Golden-brown-chicken-pot-pie-with-puff-pastry-683x1024.jpg)
Make-Ahead, Leftovers, & Storage
- To make-ahead: You can make the chicken pot pie filling ahead of time and refrigerate it covered for up to 3 days before baking.However, we recommend topping the pie with puff pastry just before baking. Assemble with puff pastry, egg wash, and toppings, then bake.
- Leftovers and storage: Leftovers can be stored covered for up to 3 days. Reheat by covering aluminum foil and baking for 25-30 minutes at 375F, or until filling is hot.
- To freeze unbaked: Assemble completely, but do not brush the top with egg wash. Cover tightly with heavy duty aluminum foil, then freeze for up to 3 months. Bake from frozen at 425F for 20 minutes covered with foil, then remove the foil and brush the top with egg wash. Add the toppings to the puff pastry, then return to the oven and cook for an additional 20-25 minutes, until the puff pastry is golden brown and crispy.
- To freeze baked: Allow the pot pie to cool completely, then wrap well with heavy-duty aluminum foil. Freeze for up to 3 months. Bake from frozen at 375F until the filling is warm, about 30-40 minutes.
![Easy Chicken Pot Pie with Puff Pastry - Well Seasoned Studio (10) Easy Chicken Pot Pie with Puff Pastry - Well Seasoned Studio (10)](https://i0.wp.com/www.wellseasonedstudio.com/wp-content/uploads/2023/09/Slice-removed-from-golden-brown-chicken-pot-pie-in-puff-pastry.jpg)
How To Serve
This is a hearty and filling dinner all on its own. Serve with some crusty bread and a simple green salad to keep things easy. Sometimes pot pies call for a side of mashed potatoes, but because there are potatoes inside the pie, there’s no need.
Substitutions and Variations
- You can easily trade the shredded chicken in this recipe for turkey if you are making this with Thanksgiving leftovers!Or any leftover chicken, for that matter.
- You could also try other vegetables in your easy chicken pot pie like green beans or corn.
- Add a splash of dry white wine or sherry to the filling for added complexity.
- Prefer to use apie crust? No problem! Use any homemade or store-bought pie dough you like. You can cut into strip to make a lattice crust or simply cut small slits in the top before adding the egg wash and crust toppings.
![Easy Chicken Pot Pie with Puff Pastry - Well Seasoned Studio (12) Easy Chicken Pot Pie with Puff Pastry - Well Seasoned Studio (12)](https://i0.wp.com/www.wellseasonedstudio.com/wp-content/uploads/2023/09/Piece-removed-from-chicken-pot-pie-in-puff-pastry.jpg)
This easy chicken pot pie is such a classic dish that we just know you’re going to love it! This one has been made even easier than the traditional version with rotisserie chicken and puff pastry, so it’s the perfect weeknight meal.
If you make this Chicken Pot Pie with Puff Pastry recipe, please let us know by leaving a review and rating below!
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Print Recipe
5 from 13 reviews
Easy Chicken Pot Pie with Puff Pastry
Our easy Chicken Pot Pie with Puff Pastry is a classic comfort food meal that is warm, hearty, and perfect on a cold day. The flaky puff pastry crust and creamy chicken and vegetable filling are sure to please the whole family. We use a rotisserie chicken to keep it simple, but leftover turkey is just as delicious.
Prep20 minutes mins
Cook35 minutes mins
Total55 minutes mins
Course: American
Cuisine: Dinner
Keyword: bourekas with frozen puff pastry, homemade chicken pot pie, leftovery turkey, rotisserie chicken, savory pie
Servings: 6 servings
Calories: 709kcal
Author: Ari Laing
Video
Equipment
Large cast-iron skillet or braiser with sides at least 2 inches deep (12-14 inches in diameter)
Pastry brush
Ingredients
For the filling
- 2 Tbsp extra virgin olive oil
- 2 Tbsp unsalted butter
- 1 large sweet onion cut into ½-inch dice, about 1½-2 cups
- 2-3 large carrots peeled and cut into ½-inch dice, about 1½-2 cups
- 2 stalks celery chopped, about 1 cup
- 1 tsp Kosher salt
- 4 cloves garlic finely chopped
- 2 Tbsp fresh sage finely chopped
- 1 Tbsp fresh rosemary finely chopped
- 1 Tbsp fresh thyme leaves finely chopped
- 1 tsp sweet paprika
- ½ tsp freshly ground black pepper
- ¼ tsp curry powder optional, but recommended!
- ⅓ cup all-purpose flour
- 2 cups low-sodium chicken broth
- ½ cup heavy cream
- 1 rotisserie chicken skin discarded, meat shredded, about 3 cups (leftover turkey works too!
- 2-3 medium Yukon gold potatoes diced, parboiled (see note below), about 2 cups
- 1 cup frozen peas
For the puff pastry topping
- Puff pastry thawed completely
- 1 large egg
- 1 tsp heavy cream or milk
- 2-3 Tbsp Parmesan cheese grated
- Freshly ground black pepper
- Flaky sea salt
Instructions
Sauté the mire poix. Preheat an oven to 425F. Heat 2 Tbsp olive oil and 2 Tbsp butter in a large skillet or braiser over medium-high heat. Add 2 cups diced onion, 2 cups diced carrots, and 1 cup chopped celery. Season with 1 tsp Kosher salt, then cook, stirring occasionally, until softened, about 4-6 minutes. Add 4 chopped garlic cloves, then cook 1 minute more.
Add the herbs and spices. Add 2 Tbsp chopped sage, 1 Tbsp chopped rosemary, 1 Tbsp chopped thyme, 1 tsp sweet paprika, ½ tsp black pepper, and ¼ tsp curry powder (optional) then stir and cook for 1 minute.
Stir in the flour. Add ⅓ cup all-purpose flour to the pan, then cook for 1 minute, stirring the whole time. The flour should absorb any liquid in the skillet.
Add liquid. Slowly whisk in 2 cups chicken broth, being sure to scrape any browned bits off the bottom of the pan. Stir in ½ cup heavy cream, then whisk well. Bring the mixture to a simmer until just barely bubbling, then add the pulled rotisserie chicken, 2 cups parboiled potatoes, and 1 cup frozen peas. Give everything a good stir, then turn off the heat.
Add the puff pastry. You can cut the puff pastry into a circle to match the size of the pan, but note that it will shrink up a bit as it cooks. Instead, we like to either make a lattice topping or cut the puff pastry into smaller 2×2-inch squares, then overlap them to cover the entire top of the skillet.
Make the egg wash. In a small bowl, whisk together 1 large egg and 1 tsp heavy cream or milk. Brush this on top of all exposed puff pastry. Sprinkle 2-3 Tbsp grated Parmesan on top along with a little freshly ground black pepper (as much as you like!), and a generous pinch or two of flaky sea salt.
Bake the pot pie. Transfer to the oven and bake for 30-35 minutes, or until the puff pastry is golden brown and crispy.
Notes
- If puff pastry is frozen, leave it on a countertop at room temperature for 1 hour before beginning.
- To parboil potatoes: bring a medium saucepan of water up to a rapid boil. Season generously with Kosher salt, then add diced potatoes. Cook for 6-8 minutes, so that the potatoes have softened on the outside, but are still firm in the center. Drain and set aside until needed. This can be done 3-5 days in advance. You can peel or leave the skin on.
- Curry powder: I realize this is not a traditional spice used in pot pie, but we’re using just ¼ tsp and I promise it adds the most amazing warmth without being overpowering. Try it!
- To make-ahead: You can make the filling ahead of time and refrigerate it covered for up to 3 days before baking.However, we recommend topping the pie with puff pastry just before baking. Assemble with puff pastry, egg wash, and toppings, then bake.
- To freeze unbaked: Assemble completely, but do not brush the top with egg wash. Cover tightly with heavy-duty aluminum foil, then freeze for up to 3 months. No need to thaw before baking. Simply bake in a preheated oven at 425F for 20 minutes covered with foil, then remove the foil and brush the top with egg wash. Add any toppings (grated Parm, black pepper, and flaky sea salt) to the puff pastry, then return to the oven and cook for an additional 20-25 minutes, until the puff pastry is golden brown and crispy.
Nutrition
Calories: 709kcal | Carbohydrates: 47g | Protein: 38g | Fat: 42g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 0.2g | Cholesterol: 158mg | Sodium: 967mg | Potassium: 632mg | Fiber: 5g | Sugar: 7g | Vitamin A: 4348IU | Vitamin C: 28mg | Calcium: 107mg | Iron: 3mg
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!
Photography byAlana of Your Home Made Healthy.
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Reader Interactions
Comments
gws says
The recipe Step 4 is identical to Step 3 and there is no mention of adding the chicken potatoes and peas.
Reply
Ari Laing says
A serious oversight from our team — updated with the proper step. Thank you so much for pointing this out. -Ari
Reply
Pat Philipps says
Is there any easy way to print this recipe for my records? It’s 22 pages of ads and repeats!
By the way, it’s delicious!Reply
Ari Laing says
Hi Pat! Yes, there is a ‘print recipe’ button on the recipe card. I’m so glad you enjoyed it (and thanks for continuing to support my website, despite the necessary evil of ads). Appreciate it! xo, Ari
Reply
Marie Demasi says
This recipe made chicken pot pie feel easy to make! It was delicious, I omitted the cream and was worried it would change texture but it didn’t change flavor or texture at all.
Reply
Ari Laing says
Thank you for sharing that you made this dairy-free and letting us know how it worked out! So glad you loved it, Marie! xo, Ari
Reply
Elizabeth VandenBroek says
Thank you for the supremely delicious recipe. Comfort food, extra ordinary.Reply
Ari Laing says
So glad you loved it, Elizabeth! xo, Ari
Reply
Paige says
Hello! Love your recipes and I’m planning on making this tonight. I just realized peas aren’t on the ingredient list so they also missed my grocery list 😂 I’m sure it’ll still be great though!
Reply
Ari Laing says
Thanks, Paige, for calling my attention to this! Updated! (I appreciate you. Hope you love the pot pie!) xo, Ari
Reply
Ashley says
This was so good!! I doubled the recipe to make one for a friend. I won’t use any other pot pie recipe. This will be on repeat this fall. Thank you!Reply
Ari Laing says
Um, I LOVE the idea of doubling a recipe and making for a friend. I might steal it myself. Thanks, Ashley! xo, Ari
Reply
Nancy V says
Made this with leftover Turkey and pie crust instead of puff pastry. It’s fabulous. The flavors and the creamy texture are so, so good. This will be my go-to for after thanksgiving dinner for sure.Reply
Ari Laing says
Love to hear this, Nancy! It’s a great way to use up those leftovers! xo, Ari
Reply
Dawn says
Made this with leftover Thanksgiving turkey and it was quite the hit! I added sweet potatoes in order to make it a bit heartier. It was requested I switch to puff pastry every time I make a pot pie and I agree. Definitely use Ariel’s tip and cut up the pastry before topping your pot pie. Enjoy!Reply
Ari Laing says
Love the nutrient-dense addition of sweet potatoes! Yum! And yes, cut up puff pastry is *key* here! xo, Ari
Reply
Erin says
Made this tonight and my family loved it!! Such a great comfort dish with excellent flavor! I also really love how easy it is to follow the recipes. Measurements are added in the instructions so I didn’t have to keep scrolling back and forth 👌🏼Reply
Ari Laing says
Thank you, Erin! YES — measurements included in recipes is legit my favorite thing ever. Who has time to be scrolling back and forth?! xo, Ari
Reply
Sue says
This is the best pot pie we ever had. So so good, Going on repeat in this house.Reply
Ari Laing says
Thank you, Sue! It’s such a winner! xo, Ari
Reply
DL Wingrove says
Absolutely delicious. I keep coming back to this recipe time and time again. Comforting food and yet impressive enough to serve to guests. Would 100% recommend.Reply
Ari Laing says
Thank you so much!! It’s a favorite here too. xo, Ari
Reply