Easy Chicken Pot Pie Recipe with Puff Pastry
This easy chicken pot pie recipe with puff pastry transforms simple ingredients into golden, flaky comfort food. Ready in under an hour—pure cozy deliciousness!
The Perfect Bite of Comfort
This easy chicken pot pie recipe with puff pastry combines tender shredded chicken, sweet peas and carrots, and a velvety garlic-herb cream sauce, all tucked beneath a golden, buttery puff pastry crown that shatters into flaky layers with every forkful—pure comfort food magic in just 45 minutes.
You know those recipes that feel like a warm hug on a chilly evening? This is one of them. I’ve been making variations of chicken pot pie since my college days (when “cooking” meant microwaving frozen dinners), but this puff pastry version changed everything for me.
No rolling out pie dough, no crimping edges—just unfold, top, and bake. It’s basically comfort food with a shortcut, and I’m completely here for it.
Why You’ll Love This Chicken Pot Pie with Puff Pastry Easy Recipe
This puff pastry chicken pot pie is about to become your new weeknight hero, and here’s why:
It’s ridiculously forgiving. Forgot to thaw your puff pastry? Run it under cool water for a few minutes. Chicken a bit dry? The creamy sauce fixes everything. I once made this with leftover Thanksgiving turkey and honestly couldn’t tell the difference.
Ready in under an hour. From fridge to table in about 45 minutes, which is faster than most delivery options and infinitely more satisfying.
One-pan wonder (almost). You’ll dirty a saucepan and a baking dish, but that’s it. On busy Tuesday nights, this minimal cleanup situation is everything.
Picky-eater approved. My nephew, who claims to hate “mixed foods,” devoured two servings. The golden puff pastry works magic on skeptical diners.
Endlessly adaptable. Swap vegetables, use rotisserie chicken, add mushrooms—this recipe bends to whatever’s in your fridge.
According to King Arthur Baking, puff pastry’s butter-layered structure creates natural steam pockets that result in that signature flaky rise, making it the perfect forgiving topping for beginners.
I tested this recipe seven times before getting it exactly right (my family didn’t complain once). The secret? Don’t skip the egg wash—it’s what gives you that glossy, bakery-style finish.
After you’ve tackled this cozy dinner, try our ultimate apple coffee cake for a sweet finish to your comfort food meal.
Table of Contents
Easy Chicken Pot Pie Recipe with Puff Pastry
Equipment
- Medium saucepan
- Whisk
- 8×8-inch casserole dish
- Sharp knife
- Rolling pin (optional)
Ingredients
- 6 Tablespoons salted butter
- 1 medium onion diced
- 3 cloves garlic minced
- 6 Tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon dried thyme
- 15 ounce frozen peas and carrots
- 2 cups cooked and shredded chicken
- 1 sheet frozen puff pastry thawed
- 1 large egg lightly beaten
- 1 Tablespoon water
- 1 Tablespoon fresh parsley minced, optional for garnish
Instructions
- Preheat your oven to 400°F. This is important—a hot oven is what makes that puff pastry actually puff into those gorgeous golden layers.
- Melt 6 tablespoons of salted butter in a medium saucepan over medium heat. Once it’s bubbling gently, add the diced onion and cook for about 2 minutes, stirring occasionally. You want the onion soft and translucent, not browned.
- Toss in your minced garlic and cook for just 30 seconds, stirring constantly. Garlic burns quickly and turns bitter, so don’t walk away during this step.
- Sprinkle in 6 tablespoons of all-purpose flour and whisk it in immediately. Cook for 30 seconds while whisking—this cooks out the raw flour taste and creates what’s called a roux, which is the magical base that’ll thicken your sauce.
- Gradually pour in 2 cups of chicken broth and 1 cup of milk, whisking constantly as you add them. This prevents lumps. Bring the mixture to a boil, then let it bubble away for 2 minutes while you keep whisking. You’ll see it transform from thin and liquidy to thick and velvety.
- Remove the pan from heat. Whisk in 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon salt, ¼ teaspoon black pepper, and ¼ teaspoon dried thyme. The sauce should smell absolutely heavenly right now—deeply savory with those warm herb notes.
- Stir in the entire 15-ounce bag of frozen peas and carrots (straight from frozen is fine) and 2 cups of shredded chicken. Mix everything together until the chicken and vegetables are completely coated in that gorgeous creamy sauce.
- Transfer this chicken mixture into your 8×8-inch casserole dish, spreading it evenly. The filling should come pretty close to the rim but not overflowing.
- Unroll your thawed puff pastry sheet. If it has seams, gently press them together with your fingers. If needed, give it a light roll so it’s large enough to cover your dish with about ½-inch overhang on all sides.
- Drape the puff pastry over your filling. Using a sharp knife, cut 4 small slits in the top—these let steam escape so your pastry stays crisp instead of getting soggy.
- Whisk together 1 beaten egg and 1 tablespoon of water to make your egg wash. Brush this gently over the entire surface of the puff pastry. This is what creates that gorgeous golden-brown, glossy finish.
- Slide the dish into your preheated 400°F oven and bake for 25-30 minutes. You’re looking for deeply golden pastry with visible puffed layers. If the pastry browns too quickly, tent it loosely with foil for the last few minutes.
- Let it rest for 5 minutes before serving. Sprinkle with fresh minced parsley if you’re feeling fancy, then dig in while it’s still steaming.
Notes
Nutrition
Nutritional Peek
Here’s what you’re getting per serving (this makes 4 generous portions):
| Nutrition | Per Serving |
|---|---|
| Calories | 620 |
| Protein | 32g |
| Carbohydrates | 42g |
| Fat | 35g |
| Fiber | 4g |
| Sodium | 780mg |
Keep in mind these are estimates—your actual nutrition may vary based on specific ingredients and portion sizes.
Ingredients for Easy Recipe for Chicken Pot Pie with Puff Pastry
Everything you need for this chicken pot pie with puff pastry easy version is probably already in your kitchen. I love how this recipe uses everyday staples without requiring a specialty store run.
| Amount | Ingredient |
|---|---|
| 6 Tablespoons | Salted butter |
| 1 medium | Onion, diced |
| 3 cloves | Garlic, minced (fresh is best here!) |
| 6 Tablespoons | All-purpose flour |
| 2 cups | Chicken broth (low-sodium gives you more control) |
| 1 cup | Milk (whole milk makes it extra creamy) |
| 1 teaspoon | Garlic powder |
| 1 teaspoon | Onion powder |
| ½ teaspoon | Salt |
| ¼ teaspoon | Black pepper (freshly ground if you’ve got it) |
| ¼ teaspoon | Dried thyme |
| 15 ounces | Frozen peas and carrots (no need to thaw) |
| 2 cups | Cooked and shredded chicken |
| 1 sheet | Frozen puff pastry, thawed |
| 1 large | Egg, lightly beaten |
| 1 Tablespoon | Water |
| 1 Tablespoon | Fresh parsley, minced (optional but pretty) |
Quick tip: For the chicken, rotisserie chicken from the store is my go-to shortcut. You can also use leftover roasted chicken
Equipment You’ll Need
Nothing fancy required—just these basics:
- Medium saucepan (for making that dreamy sauce)
- Whisk (essential for lump-free gravy)
- 8×8-inch casserole dish (or similar 2-quart baking dish)
- Pastry brush (for the egg wash—or use your fingers in a pinch)
- Sharp knife (for cutting steam vents)
- Rolling pin (optional, only if your pastry needs coaxing)
Step-by-Step Instructions for the Best Easy Chicken Pot Pie Recipe with Puff Pastry
Let’s make this easy chicken pot pie recipe with puff pastry together—I promise it’s way simpler than you think!
1. Preheat your oven to 400°F. This is important—a hot oven is what makes that puff pastry actually puff into those gorgeous golden layers.
2. Melt 6 tablespoons of salted butter in a medium saucepan over medium heat. Once it’s bubbling gently, add the diced onion and cook for about 2 minutes, stirring occasionally. You want the onion soft and translucent, not browned.
3. Toss in your minced garlic and cook for just 30 seconds, stirring constantly. Garlic burns quickly and turns bitter, so don’t walk away during this step (I learned this the hard way).
4. Sprinkle in 6 tablespoons of all-purpose flour and whisk it in immediately. Cook for 30 seconds while whisking—this cooks out the raw flour taste and creates what’s called a roux, which is the magical base that’ll thicken your sauce.
5. Here’s where the magic happens: gradually pour in 2 cups of chicken broth and 1 cup of milk, whisking constantly as you add them. This prevents lumps—trust me, constant whisking is your best friend here.
Bring the mixture to a boil, then let it bubble away for 2 minutes while you keep whisking. You’ll see it transform from thin and liquidy to thick and velvety.
6. Remove the pan from heat. Whisk in 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon salt, ¼ teaspoon black pepper, and ¼ teaspoon dried thyme. The sauce should smell absolutely heavenly right now—deeply savory with those warm herb notes.
7. Stir in the entire 15-ounce bag of frozen peas and carrots (straight from frozen is fine) and 2 cups of shredded chicken. Mix everything together until the chicken and vegetables are completely coated in that gorgeous creamy sauce.
8. Transfer this chicken mixture into your 8×8-inch casserole dish, spreading it evenly. The filling should come pretty close to the rim but not overflowing.
9. Unroll your thawed puff pastry sheet. If it has seams, gently press them together with your fingers. If needed, give it a light roll so it’s large enough to cover your dish with about ½-inch overhang on all sides (this overhang is important—it gives the pastry somewhere to puff up and look dramatic).
10. Drape the puff pastry over your filling like tucking in a delicious blanket. Using a sharp knife, cut 4 small slits in the top—these let steam escape so your pastry stays crisp instead of getting soggy.
11. Whisk together 1 beaten egg and 1 tablespoon of water to make your egg wash. Brush this gently over the entire surface of the puff pastry. This is what creates that gorgeous golden-brown, glossy finish that looks professionally baked.
12. Slide the dish into your preheated 400°F oven and bake for 25-30 minutes. You’re looking for deeply golden pastry with visible puffed layers. If the pastry browns too quickly, tent it loosely with foil for the last few minutes.
13. Let it rest for 5 minutes before serving (I know, the hardest step). Sprinkle with fresh minced parsley if you’re feeling fancy, then dig in while it’s still steaming.
Pro Tips for Perfect Puff Pastry Chicken Pot Pie
Starting with this easy recipe for chicken pot pie with puff pastry means you’re already ahead, but these tricks will take it from good to extraordinary.
Thaw your puff pastry properly. Leave it in the fridge overnight or on the counter for 30-40 minutes. If it’s too cold, it’ll crack when you unfold it. Too warm, and it becomes sticky and impossible to work with. Room temperature but still cool is the sweet spot.
Don’t skip the roux-cooking step. According to Serious Eats, cooking flour in fat for at least 30 seconds eliminates the raw, pasty taste and activates the flour’s thickening power. Undercooked roux creates a grainy, unpleasant texture instead of silky smoothness.
Use cold filling strategically. If your filling is hot when you add the pastry, the butter in the puff pastry melts before it hits the oven, resulting in greasy, flat pastry instead of flaky layers. Let your filling cool for 10 minutes if you’ve got time.
Brush egg wash gently. Too much pressure deflates those delicate pastry layers you worked so hard to preserve. Think of it as painting, not scrubbing.
Rotate halfway through baking. Most ovens have hot spots. Rotating your dish at the 15-minute mark ensures even browning and prevents one side from burning while the other stays pale.
I once forgot the egg wash entirely and while it still tasted amazing, it looked sad and pale. That golden gloss is 100% worth the extra 30 seconds.
Troubleshooting Guide: Common Pot Pie Problems Solved
Why is my filling too thin and soupy?
You probably didn’t cook the roux long enough or didn’t let it boil for the full 2 minutes. The sauce needs that boiling time to activate the flour’s thickening properties. Next time, let it bubble away while whisking continuously—it’ll thicken as it cools too.
What if my puff pastry isn’t rising?
Your oven temperature might be too low, or the pastry was too warm when it went in. Puff pastry needs high heat (400°F minimum) to create steam quickly, which makes those layers separate and puff. Also check your oven temperature with a thermometer—many ovens run 25°F cooler than the dial indicates.
My pastry bottom is soggy—help!
This usually happens when the filling is too liquidy or too hot. Make sure your sauce is nice and thick before adding it to the dish. You can also partially bake the puff pastry separately for 10 minutes, then add it to the filled dish for final baking—though I rarely bother with this extra step.
Can I fix an over-salted filling?
Add a peeled, quartered potato to the filling and let it simmer for 10 minutes—it’ll absorb excess salt. Remove the potato before baking. Or stir in a splash of cream or a squeeze of lemon juice to balance the saltiness.
What if my pastry is browning too fast but the filling isn’t hot?
Tent the top loosely with aluminum foil and continue baking. The foil shields the pastry from direct heat while the filling continues warming through.
Variations & Delicious Twists
This puff pastry chicken pot pie is endlessly adaptable to whatever you’re craving.
Make it hearty: Swap half the chicken for diced cooked ham or crumbled bacon. The smoky, salty bits play beautifully with the creamy sauce.
Go vegetarian: Skip the chicken entirely and double the vegetables. Mushrooms, broccoli, cauliflower, and diced potatoes all work wonderfully. Use vegetable broth instead of chicken broth.
Add mushrooms: Sauté 8 ounces of sliced mushrooms with the onions for an earthy, umami boost. This is my husband’s favorite version.
Spice it up: Stir in a tablespoon of Dijon mustard or a pinch of cayenne pepper to the sauce for subtle heat and complexity.
Individual servings: Divide the filling among 4 ramekins and top each with a puff pastry square. They bake in about 20 minutes and look incredibly impressive.
Gluten-free option: Use a gluten-free flour blend for the roux and gluten-free puff pastry (though I’ll be honest, gluten-free puff pastry can be tricky to find and doesn’t puff quite as dramatically).
Serving, Storage & Reheating Tips
Serving: This chicken pot pie with puff pastry easy recipe is a complete meal on its own, but a simple green salad with vinaigrette or roasted green beans makes it feel extra special.
I also love serving it with cranberry sauce on the side—the tart sweetness cuts through the richness beautifully.
Storage: Let any leftovers cool completely, then cover tightly with foil or transfer to an airtight container. It’ll keep in the fridge for up to 3 days. Fair warning: the puff pastry won’t stay crispy once refrigerated, but the flavors actually deepen overnight.
Reheating: For best results, reheat individual portions in a 350°F oven for 15-20 minutes until warmed through. Microwaving works in a pinch (2-3 minutes on medium power), but the pastry will get soggy rather than crispy.
If you want to revive that flakiness, pop it under the broiler for 1-2 minutes after microwaving—just watch it closely!
Freezing: You can freeze the assembled, unbaked pot pie for up to 2 months. Wrap it tightly in plastic wrap, then foil. Bake from frozen at 375°F for 50-60 minutes, covering with foil if the top browns too quickly.
Pair this savory pie with our lemon blueberry Bundt cake for a complete dinner-to-dessert experience.
No-Waste Kitchen Magic
Don’t toss those scraps—here’s how to use every bit:
Leftover puff pastry scraps: Roll them out, sprinkle with cinnamon sugar, twist into spirals, and bake at 400°F for 10 minutes. Instant sweet treats for snacking while dinner bakes.
Extra cooked chicken: Toss it into tomorrow’s salad, quesadillas, or soup. It’ll stay fresh in the fridge for 3-4 days.
Vegetable odds and ends: That half an onion or lonely carrot in your crisper drawer? Chop and freeze them in a bag for your next batch of homemade chicken stock.
Stale bread: Cube it, toast it, and sprinkle over the top of your pot pie before the pastry goes on for added texture. Not traditional, but absolutely delicious.
Frequently Asked Questions
Can you use puff pastry for pot pie?
Absolutely! Puff pastry makes an incredible pot pie topping. Its buttery, flaky layers create a dramatic golden crown that’s easier than traditional pie crust and tastes just as good (some would say better).
How to make a chicken pie with puff pastry?
Make a creamy chicken and vegetable filling, transfer it to a baking dish, top with thawed puff pastry, brush with egg wash, cut steam vents, and bake at 400°F for 25-30 minutes until golden.
What are some common mistakes to avoid when making chicken pot pie?
The biggest mistakes are: using filling that’s too thin (cook that roux properly!), adding puff pastry to hot filling (melts the butter), skipping the egg wash (dull, pale pastry), and cutting the pastry too small (it shrinks slightly as it bakes).
Can I use puff pastry as pie crust?
Yes, but it works better as a top crust rather than a bottom crust. Puff pastry needs direct heat to puff properly, so it’s ideal for toppings. For double-crust pies, traditional pie dough holds up better under wet fillings. That said, puff pastry turnovers and hand pies are absolutely delicious!
Should I bake puff pastry before filling it?
For pot pie specifically, no—you bake them together. The filling stays hot and bubbly while the pastry puffs and browns on top. However, for tarts or pastries with cold fillings, you’d blind-bake the pastry first. This recipe is designed as a one-step bake for maximum weeknight convenience.
A Cozy Ending
There’s something truly special about pulling a golden easy chicken pot pie recipe with puff pastry out of the oven, watching steam escape from those little vents you cut, and hearing everyone gather around the table.
This recipe has saved countless weeknight dinners at my house, impressed more than a few guests, and created the kind of comfort that only home cooking can deliver.
I’d love to hear how yours turns out! Drop a comment below with your favorite variation, share a photo if you’re feeling proud (you should be!), and let me know what you served alongside it.
Baked with love by Rebeccah Ellene.
