Chicken Pot Pie with Puff Pastry has a golden flaky top and a creamy chicken filling that makes cold weather feel a little more bearable. Store-bought puff pastry turns this into something you can actually make on a weeknight.
Growing up, pot pie day meant my grandmother would be in the kitchen for hours, rolling dough and making everything from scratch. While I love that memory, I’ve found that using frozen puff pastry gives you that same buttery, flaky top without all the work. Combined with rotisserie chicken and a filling loaded with vegetables and fresh herbs, you get all that comfort food satisfaction in about an hour. Time to preheat that oven.
Why Chicken Pot Pie with Puff Pastry Belongs in Your Recipe Box
Over the years, I’ve tried many shortcuts for pot pie, and using puff pastry is the one that actually works. You still get impressive results without spending your whole day in the kitchen.
- Easier than traditional pie crust using store-bought frozen puff pastry
- Great way to use leftovers with rotisserie chicken saving time
- Loaded with veggies including carrots, celery, onion, and peas
- Creamy filling made with milk and a proper roux for richness
- Flavorful with bacon, fresh herbs, and white wine adding depth
- Crispy and buttery puff pastry that puffs beautifully
What Goes Into This Pot Pie
Shredded chicken breast forms the protein base of this filling. I always choose rotisserie chicken to keep things simple, though leftover chicken works perfectly.
Bacon adds a smoky depth that elevates the entire dish. In my kitchen, I prefer thick-cut bacon diced small.
Carrots and celery create the classic pot pie vegetable base. Sliced thin, they cook just right and add that familiar flavor.
Yellow onion and shallot build layers of savory flavor. The shallot adds a subtle sweetness that complements the onion.
Fresh thyme, rosemary, and sage bring that herby backbone that pot pie needs. I’ve learned that fresh herbs make a noticeable difference here.
White wine deglazes the pan and adds acidity that balances the cream. A dry sauvignon blanc or pinot grigio works best.
All-purpose flour creates the roux that thickens the filling properly. This step is crucial for getting the right consistency.
Frozen puff pastry forms that golden, flaky top. Thawed and cut into squares, it creates beautiful layers as it bakes.
Betty’s Tested Technique
Step 1. I’ve found that preheating the oven to 400 degrees while you start cooking ensures everything bakes at the right temperature.
Step 2. In a 3.5 quart shallow dutch oven or large skillet, sauté the diced bacon over medium-low heat until most of the fat renders and the bacon browns nicely.
Step 3. Through trial and error, I learned to add the butter and stir until melted, then add the carrots and celery, increasing heat to medium for 2-3 minutes.
Step 4. Add the diced onion and sauté for 10 minutes until translucent—this step builds the flavor foundation.
Step 5. The key I discovered is adding the shallot and garlic for 2-3 minutes until fragrant, then adding all the seasonings and sautéing for another 2 minutes.
Step 6. My family prefers when I deglaze the pan with wine, scraping all those flavorful brown bits off the bottom, then reducing until almost all the wine evaporates.
Step 7. Add the flour and cook for 2-3 minutes until it forms a paste, then reduce heat to low before slowly adding the liquids.
Step 8. While stirring continuously, pour in the chicken broth slowly until completely combined, then do the same with the milk.
Step 9. Stir in the frozen peas and turn off the heat, then fold in the shredded chicken and smooth everything into an even layer.
Step 10. Arrange the puff pastry squares overlapping to cover all the filling, whisk together the egg and water, brush each square, then bake for 20-25 minutes until the pastry puffs up and browns beautifully.
Making the Most of Leftovers
I typically prepare the filling through step 12 and store it in an airtight container in the refrigerator for up to 1 day if making this ahead. When ready to bake, let it come to room temperature slightly, assemble with the puff pastry, and bake as directed. It may take a few extra minutes since the filling is cold.
Leftovers keep well in the refrigerator covered tightly for up to 3 days. The puff pastry will soften a bit, but the flavors deepen overnight.
For the best texture, I reheat leftovers in the oven at 325 degrees until heated through rather than using the microwave. If you want a crispier crust, place it under the broiler for the last minute or two of reheating. The microwave is fine for individual portions in a pinch, though the pastry won’t stay as flaky.
Complete Your Meal
- Easy baked potato soup makes a wonderful starter for a comfort food feast
- Creamy scalloped potatoes adds another layer of richness to the table
- Best crockpot potato soup offers a warming companion dish
- Fresh green salad balances the richness of the pot pie nicely
- Hearty cheddar garlic herb potato soup provides extra comfort
- Crusty bread for soaking up the creamy filling
- Glass of leftover white wine complements the flavors
FAQs
I recommend using rotisserie chicken for convenience, but leftover turkey or freshly cooked chicken breast works equally well.
To prevent this issue, par-bake the puff pastry squares for 5-7 minutes before placing them on the hot filling, which helps them stay crispy.
Many home cooks find success with dividing the filling among ramekins and topping each with puff pastry for individual servings.
Chicken Pot Pie with Puff Pastry
Ingredients
Equipment
Method
- 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
- 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
