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.
Table of Contents
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, 1/2 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 1/2 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 to 400 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 the heat to medium and sauté for 2-3 minutes.
Step 4: Add the onion. Sauté for 10 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 1/2 cup sliced carrots
- 1 1/2 cup sliced celery
- 1 large yellow onion, diced
- 1 shallot, diced finely
- 8-10 cloves garlic, minced finely
- 1 teaspoon Morton kosher salt*
- 1/2 teaspoon pepper
- 1/4 teaspoon turmeric, optional
- 1 Tablespoon of EACH fresh chopped thyme, rosemary, & sage
- 1/2 cup dry white wine*
- 1/2 scant cup all purpose flour
- 2 1/4 cups chicken stock or broth
- 1 cup milk
- 1 1/2 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 to 400 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 the heat to medium and sauté for 2-3 minutes.
- Add the onion. Sauté for 10 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, 1/2 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 1/2 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Really delicious!!! I added cream because I didn’t have milk and I should have thinned it out with more chicken stock but the flavours were amazing! I also liked cutting the puff pastry in pieces because it left you with lots more crispy edges!
Thanks for sharing!
My family loved it, it was so flavorful! I’ve already added it to my meal list.
The only issue was the puff pastry didn’t puff and brown. Based off the comments next time I’ll cut the puff pastry and put it back in the fridge to get cold again.
What’s the correct cooking time ……50 min or 20-25 min? How many sheet’ thickness are cut up into squares for the top of the “pie”?
Holy pot pie! WOW. This recipe is a game changer and will be the only way I make chicken pot pie going forward. It seemed like a lot of ingredients and steps, but it went much faster and simpler than I expected. Your tips and tricks are also incredibly helpful, too. You really hit it out of the park – so glad I stumbled on your site – I will be a regular from now on!
Can I make a day ahead, refrigerate and bake the following evening?
This is not your average chicken pot pie! So good!!!!!! I used half milk and half cream.
Absolutely fantastic!
What kind of milk? Whole? 2% ???
Rarely do I review a recipe and I’ve made countless pot pies in my life. This popped on my FB news feed…so glad it did. This was so good my husband and youngest cleaned that pie pan! Will say this makes ALOT! I split it in half used a 9in pie pan to bake. Other half went in zipper bag to freezer for a dinner next week! Thanks so much!
Hi Judy! How did the freezer leftovers turn out? This is my fave pot pie, and I’m wondering if or how I can freeze it for some postpartum meals!
2 suggestions after making this 2x
After adding the milk,I reccommend making sure that you stir the filling on the stove until it’s thickened. This recipe doesn’t mention that… otherwise, filling will be too watery.
Also, I find that 1.5 cups of peas is too much. I reduce it to 1 cup. I also just use regular paprika bc I think the smokiness from the bacon is sufficient,
It was wonderful! I didn’t have bacon and I added some boiled potatoes for extra veggies. This is a keeper!
Made last night, exceptionally yummy! Substituted leeks for shallots. Def a recipe keeper. Thank you Bri.