Puff Pastry Chicken Pot Pie (2024)

Craving a pot pie, but don’t want to fuss with rolling out pastry? This easy chicken pot pie with puff pastry is the answer. It’s a savory chicken stew tucked into a cast iron skillet or casserole dish and topped with a buttery, pre-made crust. You’ll love this cheater’s method for puff pastry chicken pot pie.

When I think of homey comfort food, pot pie recipes go to the top of my list. There’s something about a cozy stew filling paired with a flaky crust that takes me back.

But sometimes I’m a lazy cook and making a homemade pastry dough just seems like too much effort. Enter the store-bought pastry.

Puff pastry (not pie crust). A rich, dough, layered and laminated with lots of butter. Rich? Yes. Delicious? You bet. And puff pastry makes an ideal crust for a flavorful chicken pot pie recipe.

Why you’ll love this chicken pot pie with puff pastry

• This recipe uses a combination of fresh and convenience items.
• You can make it with uncooked chicken breasts (poach them first) or use the breast meat from a rotisserie cooked bird.
• The chicken pot pie filling can be assembled in about 30 minutes.
• It’s customizable. Use your favorite veggies (fresh or frozen) in the puff pastry pot pie.
• You can make the pot pie filling in advance.
• Kids love chicken pot pie with a puff pastry crust, and it’s an easy way to get them to eat their veggies.
• Any leftovers won’t get pushed to the back of the fridge… they’re going to get eaten!

Best veggies for pot pie

You can use whatever veggies you like for the puff pastry pot pie, but for this recipe, I went with the classic mix of carrots, onions and celery, diced potato, mushrooms and frozen peas.

The tender vegetables round out the delicious filling with cooked chicken in a creamy, savory sauce.

When using fresh vegetables, the key is sauteing them before adding them to the sauce because if you add them raw, they won’t cook through thoroughly when baking the chicken pot pie. The puff pastry would be done, but the vegetables would be hard and crunchy. That is not what we’re going for.

Additionally, I like to cook vegetables in two stages, starting with mushrooms. Browning the mushrooms in a pan alone allows them to give up their liquid and achieve their meaty, umami best.

How to make puff pastry chicken pot pie

1. Roll out the puff pastry into a rectangle or square large enough to cover the skillet or casserole dish you’re baking the chicken pot pie in. Transfer the puff pastry to a pan lined with parchment (so the dough is lying flat) and put in the freezer while you make the chicken filling.
2. Saute the mushrooms in olive oil over medium-high heat with ¼ teaspoon of salt until they give up their liquid and start to brown. Transfer the mushrooms to a small bowl
3. Melt the butter in the same skillet and saute the onions, celery, carrots, potatoes and thyme until tender.
4. Sprinkle the vegetables with flour and stir until the vegetables are coated and pasty with no dry bits of flour.
5. Add the vermouth and cook and stir for one minute.
6. Stir in the chicken stock a little at a time, until it’s evenly blended with the vegetables. Heat to a boil, stirring constantly until the gravy thickens.
7. Add the diced chicken, mushrooms and peas to the skillet and stir to combine.
8. If your skillet is ovenproof, you can add the puff pastry and bake the chicken pot pie. If not, transfer the chicken mixture to another oven-proof skillet, cast iron pan or 2-quart casserole dish.
9. Lay the puff pastry over the chicken pot pie mixture and use a sharp knife to slice a few vent holes in the top. Trim excess crust from the sides of the puff pastry.
10. Brush the egg wash over the crust’s surface (to help it brown).
11. Bake the chicken pot pie for 30-40 minutes at 400° or until the puff pastry is browned and puffed and the pot pie mixture is bubbly.

Pro Tips for flakier puff pastry on the chicken pot pie

You might wonder why I roll out the dough and freeze it.

It’s to make sure the pastry is very cold. Why? Puff pastry is a laminated dough with layers of butter between them. When heated, the butter between the layers expands and puffs.

If the dough gets too warm, the butter melts prematurely and doesn’t puff as much. Work quickly when topping your chicken pie with puff pastry, trimming the edges, and brushing with egg wash.

You can see that my dough started to get soft as I was prepping it (that’s because I was also taking pictures of the process while I was assembling). The key is to work quickly — and don’t stop to photograph your dish.

It’s easy to customize this chicken pot pie recipe to suit your tastes or use up what you’ve got in the fridge.

Substitutions and Variations

• Substitute white wine or sherry for the vermouth, or keep it alcohol-free and skip it.
• Add frozen mixed vegetables (the one with corn, carrots, peas and green beans) instead of the frozen peas.
• Other veggies you can use are: pearl onions, broccoli, butternut squash, and green beans. Avoid tomatoes, zucchini, summer squash or other vegetables that contain a lot of water.
• Bake the chicken pie filling separately from the puff pastry for a flaky crust. Cut the puff pastry into six pieces and bake separately on parchment paper according to the package directions. Serve the chicken pot pies by filling individual bowls and topping each with a square of golden puff pastry.
• You can substitute a half cup of chicken stock with heavy cream for a richer sauce.
• You can also substitute leftover turkey or ham for the chicken.

FAQ’s

If you’re looking for a surefire way to get the whole family to the dinner table without complaints, this is it. No one can resist the lush, savory chicken and vegetable filling with gravy; that flaky lid is so inviting. This puff pastry chicken pot pie recipe is always a winner.

More pot pie and stew recipes:

• Beef Carbonnade (Carbonnade à la Flamande)
• Cheesy Baked Chicken Rigatoni
• The Dutch Oven Beef Stew With Red Wine You’ll Crave
• Turkey and Pepper-Biscuit Pot Pie
• One Pot Rustic German Goulash Recipe
• Meltingly Tender Wine Braised Lamb Shanks
• Homestyle Pot Roast In A Dutch Oven

Tried this recipe? Leave a rating andreview.

Your comments and shares are invaluable to me and the thousands of readers who use this site daily. If you've made the recipe, leave a star rating and review. We want to hear how you liked it.

We'd love it if you shared the recipe with your friends onsocialmedia!

“Pin It For Later!”