Chicken pot pie puff pastry transforms a classic comfort dish into something truly special with its buttery, flaky crown. I still remember the first time my grandma taught me to top a pot pie with puff pastry instead of regular crust – the way those golden layers puffed up in her old farmhouse oven felt like pure magic. She’d always say, “Betty, when you want to make Sunday dinner feel extra special without fussing all day, reach for that puff pastry.” The filling bubbles away beneath those crispy, butter-brushed squares, and when you break through that golden top, the steam carries the most incredible aroma of herbs, tender chicken, and vegetables. This recipe holds all those memories while fitting beautifully into busy weeknight schedules. Time to get our hands floury!
What Makes This Chicken Pot Pie Puff Pastry So Special
There’s something about chicken pot pie puff pastry that makes it feel both comforting and a little bit fancy – exactly the kind of dish that works for Tuesday dinners and special gatherings alike. My grandma used to make pot pies with leftover Sunday roast chicken, and I’ve carried that practical wisdom into this version.
- Uses rotisserie chicken for incredible convenience on busy evenings
- Delivers that perfect flaky-meets-creamy contrast with minimal effort
- Comes together in about 65 minutes from start to finish
- Adapts easily to whatever vegetables you have on hand
- Creates amazing leftovers that actually reheat beautifully
- Brings fresh herb flavor that makes store-bought versions pale in comparison
I’ve found that having a reliable chicken pot pie recipe in your back pocket means you’re never more than an hour away from a meal that feels like a warm hug.
Ingredient Spotlight
Rotisserie chicken makes this recipe weeknight-friendly – I always grab one from the store on my way home, and that pre-cooked, seasoned chicken adds depth without any extra work on your part.
Bacon forms the flavorful fat base for our filling, and rendering it low and slow releases those smoky drippings that make every vegetable taste better.
Fresh herbs (thyme, rosemary, and sage) are absolutely key here – in my kitchen, I prefer fresh over dried for pot pie because they release oils that perfume the entire filling with that farmhouse aroma.
Dry white wine deglazes all those browned bits from the pan bottom, adding brightness that cuts through the cream – I’ve learned that sauvignon blanc works beautifully, but you can substitute extra chicken stock if needed.
Puff pastry creates those dramatic golden layers that make this dish special – I always thaw mine in the refrigerator overnight so it’s easy to work with and cuts cleanly into squares. Let it sit at room temperature for about 10 minutes before cutting if it’s too firm.
Frozen peas add pops of sweetness and color, and using frozen means you can make this any time of year without hunting for fresh produce.
Whole milk creates a luxurious but not-too-heavy sauce – Betty always said that whole milk gives you the perfect creamy consistency without feeling overly rich.
How to Make Chicken Pot Pie Puff Pastry
Step 1. I’ve found that starting with diced bacon over medium-low heat is crucial – this gentle rendering for 8-10 minutes releases maximum fat and flavor without burning, creating the foundation for everything that follows.
Step 2. After years of making this, I learned to add carrots and celery right after the butter melts, giving them a 2-3 minute head start to soften before the onions join the party.
Step 3. Betty always emphasized patience when sautéing onions – that full 10 minutes over medium heat transforms them from sharp to sweet and translucent, building deep flavor into your chicken pot pie puff pastry.
Step 4. The shallot and garlic need just 2-3 minutes to release their fragrance – I can always tell they’re ready when that incredible aroma hits me from across the kitchen.
Step 5. Through trial and error, I discovered that cooking the herbs, salt, pepper, and turmeric for 2 minutes before adding liquid allows their flavors to bloom in the fat.
Step 6. Deglazing with white wine and scraping up those brown bits is my favorite step – reduce it until almost completely evaporated so you get the flavor without excess liquid.
Step 7. The key I discovered with the flour is cooking it for 2-3 minutes to form a paste, which eliminates any raw flour taste and creates the perfect thickening base.
Step 8. Betty’s tip for adding liquids: pour the chicken broth slowly while stirring continuously to prevent lumps – this creates that silky, lump-free sauce that makes pot pie irresistible. The mixture should coat the back of a spoon when ready.
Step 9. I’ve learned that folding in the frozen peas and shredded chicken after turning off the heat prevents the chicken from overcooking and the peas from becoming mushy.
Step 10. Arranging the puff pastry squares so they overlap slightly ensures complete coverage – brush them generously with egg wash for that glossy, golden finish that makes this chicken pot pie puff pastry so gorgeous. If you’re serving this for a special occasion, you might also enjoy this chicken pot pie with biscuits variation.
Keeping This Chicken Pot Pie Puff Pastry Fresh
I typically store leftovers in an airtight container in the refrigerator for up to 3 days. The filling stays deliciously creamy, though the puff pastry will soften – I actually don’t mind this texture for quick leftover lunches. For the best results, I recommend separating the pastry from the filling if you have the patience, storing them in separate containers.
Betty’s freezing method works well for the filling only – I never freeze it with the puff pastry attached. Transfer the cooled filling to freezer-safe containers or bags, removing as much air as possible, and it’ll keep beautifully for up to 3 months. When you’re ready to enjoy it, thaw overnight in the refrigerator and top with fresh puff pastry before baking.
For the best texture, I reheat by transferring portions to an oven-safe dish, covering with foil, and warming at 350°F for 15-20 minutes until heated through. If the puff pastry has softened in storage, you can pop it under the broiler for 1-2 minutes to crisp it back up – just watch carefully so it doesn’t burn.
Perfect Partners for Chicken Pot Pie Puff Pastry
- Simple green salad with lemon vinaigrette – the bright acidity cuts through the richness of the creamy filling and provides a fresh, crisp contrast that balances each bite.
- Roasted Brussels sprouts with balsamic glaze – their caramelized edges and slight bitterness complement the savory chicken pot pie puff pastry beautifully, especially during fall and winter months.
- Garlic butter dinner rolls – because in Betty’s kitchen, there was always warm bread on the table to soak up every last bit of that creamy sauce.
- Cranberry sauce or chutney – this sweet-tart element adds a traditional touch that my family loves, especially during holiday meals when pot pie makes an appearance. You might also love this sweet potato cranberry gratin as a festive side.
- Honey-glazed carrots – the natural sweetness enhances the carrots already in the filling and adds a beautiful pop of color to your plate, similar to these honey glazed carrots green beans.
- Steamed green beans with almonds – provides a light, crunchy vegetable side that doesn’t compete with the richness of the main dish.
FAQs
I recommend sticking with puff pastry for that signature flaky texture, but phyllo dough works if you brush each layer with butter – the result will be crispier and more delicate than traditional puff pastry.
Betty’s solution is simple: substitute an additional 1/2 cup of chicken stock – you’ll lose a bit of that bright, acidic note, but the pot pie will still be absolutely delicious.
To prevent this from becoming a last-minute rush, I often prepare the filling a day ahead, store it in the refrigerator, then simply top with puff pastry and bake when ready to serve.
Chicken Pot Pie with Puff Pastry
Ingredients
Equipment
Method
- Preheat the oven to 400°F. In a 3.5 quart shallow Dutch oven or large skillet, sauté the bacon over medium low heat for 8-10 minutes, 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 and 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.
- Add the flour and cook for 2-3 minutes until it forms 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 and 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. Let rest for 5 minutes before serving.
