This Chicken Pot Pie with Puff Pastry has a golden flaky top & a creamy chicken filling. The pastry is store-bought and you can use rotisserie chicken to keep this recipe super simple. It is the perfect cold weather comfort food.
If I have leftover shredded chicken, I am making this puff pastry chicken pot pie, my Cheesy Chicken Stuffed Peppers, or Crispy Air Fryer Buffalo Chicken Tacos.
If you prefer beef recipes, try my Beef Pot Pie with Puff Pastry.
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Why You’ll Love This Recipe
- Easier than pie crust - This recipe used store-bought frozen puff pastry instead of a pie crust. This is easier and tastes better.
- Great way to use leftovers - You can make this with raw chicken or use leftover cooked chicken or rotisserie you may already have in the fridge.
- Loaded with veggies - This pie has carrots, celery, onion, and peas.
- Creamy - The combination of the milk and roux make the filling super creamy and rich.
- Flavorful - Chicken pot pie can often be bland. This recipe is the opposite. It uses bacon, fresh herbs, and white wine to give it a boost.
- Crispy & buttery puff pastry - This is my favorite part.
- Hearty winter dinner idea - This recipe is super cozy and perfect for the colder weather.
Ingredients & Substitutions
- Chicken Breast: You can use leftover or rotisserie chicken. If using fresh chicken, you will need about 1.25 pounds raw boneless skinless chicken breast (about 3 small). Season with 1 teaspoon Morton kosher salt, 1 teaspoon smoked paprika, ½ teaspoon of EACH granulated garlic, onion powder, & pepper. Bake for 30-35 minutes at 425 degrees. I usually bake these while I cook the filling. Shred using 2 forks. You could even use leftover shredded turkey.
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- White Wine: Use a dry sauvignon blanc or pinot grigio. You can omit this and use an additional ½ cup of stock to deglaze the pan.
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Chicken Pot Pie with Puff Pastry
Quick Overview
- Fry bacon.
- Sauté veggies.
- Season.
- Make roux.
- Add liquids.
- Fold in peas and chicken.
- Top with puff pastry and bake.
Step by Step Instructions
The veggies should be soft and reduced in volume.
Step 1: Preheat the oven 425 degrees. In a 3.5 quart shallow dutch oven or large skillet, sauté the bacon over medium low heat, until most of the fat has rendered and the bacon has browned.
Step 2: Add the butter and stir until melted.
Step 3: Add the carrots and celery. Increase to medium heat and sauté for 2-3 minutes.
Step 4: Add the onion. Sauté for 15 minutes, or until translucent.
Step 5: Add the shallot and garlic. Sauté for 2-3 minutes or until fragrant.
Step 6: Add the salt, pepper, turmeric, thyme, rosemary, and sage. Sauté for 2 minutes.
Turn the heat to low so the sauce does not thicken up too much.
Step 7: Deglaze the pan with the wine, scraping any brown bits off the bottom of the pan. Reduce until almost all of the wine has evaporated.
Step 8: Add the flour and cook for 2-3 minutes. It should turn into a paste. Reduce the heat to low.
Step 9: While stirring continuously, pour in the chicken broth slowly until completely combined.
Step 10: While stirring continuously, pour in the milk slowly until completely combined.
Step 11: Stir in the frozen peas. Turn the heat off.
Step 12: Fold in the shredded chicken.
The pastry should be golden brown.
Step 13: Smooth the mixture into an even layer. If the pan is not oven safe, transfer to a 3.5 quart baking dish. Place on a baking sheet if the dish is very full.
Step 14: Arrange the puff pastry squares so that they are overlapping and cover all of the filling.
Step 15: Whisk together the egg and water. Brush each square so that they are all coated.
Step 16: Bake for 20-25 minutes, or until the pastry has puffed up and browned.
Recipe Serving Suggestions
I recommend serving this pot pie with a glass of that leftover white wine from the recipe. I find this dish is pretty hearty on its own, but here are some sides that go well:
- Goat Cheese Salad with Arugula
- Kale Crunch Salad
- Panera Greek Salad
- Air Fryer Butternut Squash
- Cornbread without Buttermilk
- Rustic Bread
Expert Tips & Variations
- Season the chicken. If you are using raw chicken, be sure to season it before cooking. I recommend a “house spice blend”. See measurements in the recipe card notes.
- Sauté the veggies. Once the onion is added, the veggies will take about 15 minutes to soften. You do not want hard chunks in the filling.
- Add the liquids over low heat. When adding the broth and milk, stir continuously so they incorporate evenly. The heat should be on low so they do not thicken too much.
- Bake until browned. The filling should be bubbling and the pastry should be deep golden brown. This will ensure the topping is crispy. The egg wash also helps the pastry to develop color and shine.
- Make individual pies. Transfer the filling to 4-5 large ramekins before topping with the pastry. Arrange the squares over each ramekin. It is fine if they hang off the edge.
How To Make Ahead & Reheat
Follow the recipe as instructed through Step 12. Place the filling in an airtight container in the refrigerator for up to 1 day. When ready to bake, assemble the pie starting back at Step 13. Since the filling is cold, it will likely take a little longer to bake. Cover loosely with foil if the top is getting too brown.
If reheated in the microwave, the crust will soften. I personally do not mind it because I do not like to spend much time reheating leftovers. For a crispier crust, reheat in the oven at 325 until heated through. Loosely cover with foil if the pastry starts to brown too quickly.
Recipe FAQs
I have not tried this with this recipe, but I do not recommend it. The filling will wet the pastry making it gummy and not allowing it to puff up.
No. It does not need to be cooked at all before. Just arrange the raw dough on top of the filling.
I like to because it gives it that beautiful color and sheen.
Sort of. The filling does not need to be cold, but it should not be boiling. It should be slightly cooled. The side touching the filling will not develop color, but the top will. The squares will puff up and cook through.
Yes. I prefer it! It is buttery and flaky.
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Chicken Pot Pie with Puff Pastry
Ingredients:
- 3 - 3.5 cups shredded chicken breast, see notes*
Filling
- 4 slices bacon, diced
- 4 Tablespoon unsalted butter
- 1 ½ cup sliced carrots
- 1 ½ cup sliced celery
- 1 large yellow onion, diced
- 1 shallot, diced finely
- 8-10 cloves garlic, minced finely
- 1 teaspoon Morton kosher salt*
- ½ teaspoon pepper
- ¼ teaspoon turmeric, optional
- 1 Tablespoon of EACH fresh chopped thyme, rosemary, & sage
- ½ cup dry white wine*
- ½ scant cup all purpose flour
- 2 ¼ cups chicken stock or broth
- 1 cup milk
- 1 ½ cups frozen peas
Puff Pastry Topping
- 1 package frozen puff pastry (14 ounces), thawed & cut into 2.5-3 inch squares
- 1 large egg
- 1 Tablespoon water
Instructions:
- Preheat the oven 425 degrees. In a 3.5 quart shallow dutch oven or large skillet, sauté the bacon over medium low heat, until most of the fat has rendered and the bacon has browned.
- Add the butter and stir until melted.
- Add the carrots and celery. Increase to medium heat and sauté for 2-3 minutes.
- Add the onion. Sauté for 15 minutes, or until translucent.
- Add the shallot and garlic. Sauté for 2-3 minutes or until fragrant.
- Add the salt, pepper, turmeric, thyme, rosemary, and sage. Sauté for 2 minutes.
- Deglaze the pan with the wine, scraping any brown bits off the bottom of the pan. Reduce until almost all of the wine has evaporated.
- Add the flour and cook for 2-3 minutes. It should turn into a paste. Reduce the heat to low.
- While stirring continuously, pour in the chicken broth slowly until completely combined.
- While stirring continuously, pour in the milk slowly until completely combined.
- Stir in the frozen peas. Turn the heat off.
- Fold in the shredded chicken.
- Smooth the mixture into an even layer. If the pan is not oven safe, transfer to a 3.5 quart baking dish. Place on a baking sheet if the dish is very full.
- Arrange the puff pastry squares so that they are overlapping and cover all of the filling.
- Whisk together the egg and water. Brush each square so that they are all coated.
- Bake for 20-25 minutes, or until the pastry has puffed up and browned.
Notes:
- Chicken Breast: You can use leftover or rotisserie chicken. If using fresh chicken, you will need about 1.25 pounds raw boneless skinless chicken breast (about 3 small). Season with 1 teaspoon Morton kosher salt, 1 teaspoon smoked paprika, ½ teaspoon of EACH granulated garlic, onion powder, & pepper. Bake for 30-35 minutes at 425 degrees. I usually bake these while I cook the filling. Shred using 2 forks. You could even use leftover shredded turkey.
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- White Wine: Use a dry sauvignon blanc or pinot grigio. You can omit this and use an additional ½ cup of stock to deglaze the pan.
- Season the chicken. If you are using raw chicken, be sure to season it before cooking. I recommend a “house spice blend”. See measurements in the recipe card notes.
- Sauté the veggies. Once the onion is added, the veggies will take about 15 minutes to soften. You do not want hard chunks in the filling.
- Add the liquids over low heat. When adding the broth and milk, stir continuously so they incorporate evenly. The heat should be on low so they do not thicken too much.
- Bake until browned. The filling should be bubbling and the pastry should be deep golden brown. This will ensure the topping is crispy. The egg wash also helps the pastry to develop color and shine.
- Make individual pies. Transfer the filling to 4-5 large ramekins before topping with the pastry. Arrange the squares over each ramekin. It is fine if they hang off the edge.
My puff pastry fell below the filling. What a mess! The filling had a wonderful flavor. What did I do wrong. I made it in my 5qt Dutch oven
I am sorry. Unfortunately, a 5 qt. dutch oven is too deep and not wide enough. This causes the pastry to sink. I recommend a shallow 3.5 qt. dutch oven.
Just made tonight. It was amazing!!! Thanks for bringing this recipe into my family’s life. It will forsure become a classic for us ?
Made the recipe as written. I found the puff pastry did bot puff and get golden, but I chalk that up to not great pastry. That said, the filling is AMAZING! I will definitely give it a try again.
Thank you! Sorry about that. If the filling is too wet, it can sometimes prevent the pastry from puffing up.
Please can you correct the times given. This is not a 40minute recipe. The prep is easily 41mins just adding up the cook times given and then it has to cook for 20-25mins after the puff pastry is added. Other than that the recipe was great. Dinner ended up being very late but my fault for trusting the times given rather than reading the recipe and checking for myself. Thank you for sharing the recipe. Oh btw, next time I will add mushrooms 🙂
Sorry for that! It was a mistake. I will fix it now. Thanks!
If using a shredded rotisserie chicken, should I add in the seasonings to the mixture I would’ve used on the raw chicken?
No. Usually it is already seasoned.
I can’t ever eat a pot pie from the freezer again. This is certainly delightful and the bacon is the perfect touch
Thank you!
I can’t wait to try this puff pastry. I just got all of the ingredients.
I had some leftover chicken, and your recipe came in handy as I had no idea what to do with it.
Deliciously savory, and all was gone.
I am making it again. Thank you for the recipe.
This chicken pot pie is so comforting and delicious! My new favorite comfort food!
I used to make my mom's Southern pot pie, with bottom crust. I prefer this. So good!
Thanks!!
Yummmm... chicken pot pie and flaky puff pastry is a family favorite. Your version of the recipe looks amazing. Will definitely try it!
The ultimate comfort food. I always have puff pastry in the freezer. This will be a hit with the family.
This recipe sounds flavorful and easy to make with puff pastry.
My puff pastry sank into the mixture once it started cooking. Any tips on how to prevent that?
Oh no! You need to be sure are using a shallow pan and your filling is thick enough to support the pastry. Hope this helps!
I have not made this. Only clicked on the reviews in order to read what was there, but it showed up as if I gave this 4 stars. Strange.
Sorry!