A farmhouse favorite! This old-fashioned chicken pot pie with puff pastry has a flaky, golden brown crust and a creamy chicken and vegetable filling. It’s the ultimate cozy, cold-weather comfort food dinner!
Table of Contents
If you love chicken pot pie, don’t miss the easiest chicken pot pie, this easy chicken pot pie with biscuits, and a classic, from-scratch, homemade chicken pot pie, too!
We loved this!! My husband said it’s the best chicken pot pie he’s ever had. It’s easy to make and doesn’t take long to cook. I’ve never used a puff pastry before, but it’s easy and delicious. Five stars all the way!
– Robin
Video: How to Make Chicken Pot Pie with Puff Pastry
Chicken Pot Pie and Puff Pastry is a Match Made in Heaven
Chicken pot pie is a classic, old-fashioned savory pie that’s traditionally made with a flaky, buttery pie crust and a creamy chicken and vegetable filling. There are endless ways to prepare this dish — from single crusts to double crusts, puff pastry to biscuit toppings — and everything in between. This chicken pot pie with puff pastry sheets is incredibly delicious, and will convert even non-pot-pie-lovers (like my husband and my kids) into true, raving fans.
You just can’t beat the ease of the chicken pie with puff pastry, which tastes like a made-from-scratch labor of love — but actually takes advantage of a handful of simple shortcuts. When comfort food is calling your name, this is the only recipe you need!
Ingredient Notes and Tips for Success
- The puff pastry pot pie filling is a simple made-from-scratch mixture of diced or shredded chicken, celery, onion, peas, carrots, and corn, all in a creamy white sauce that’s thickened with a roux. I use frozen peas and carrots, as well as frozen corn kernels, but you can substitute with 2 ½ cups of any frozen mixed vegetables that you like.
- You’ll need a total of about 3 cups of cooked, shredded or diced chicken. The meat from a store-bought rotisserie chicken is my preferred shortcut. If you’d like to cook your own meat at home, boil about 1½ lbs. of boneless, skinless chicken breasts or thighs until cooked through, about 10 to 15 minutes. When cool enough to handle, chop or pull the chicken. Leftover Thanksgiving turkey also works well!
- For the crust, I prefer a high-quality store-bought brand of puff pastry, such as Pepperidge Farm.
- If you don’t have a 10-inch cast iron skillet, use a deep-dish pie plate or a 2-quart casserole dish.
- If you’re serving a larger crowd, make two chicken pot pies. The puff pastry comes in a package of two sheets, so you only need one box.
How to Make Puff Pastry Chicken Pot Pie
One bite of this incredible comfort food is like a giant hug from Grandma!
- Make the filling in a 10-inch cast iron skillet.
- Top with the puff pastry.
- Brush with egg wash and season with salt and pepper. The egg wash helps the crust brown and gives it a nice shine.
- Vent the puff pastry by cutting 2-3 slits in the top of the crust with a sharp knife. This allows steam to escape, keeps most of the filling sealed inside, and prevents the crust from getting soggy.
- Bake in a 375°F oven for 30-40 minutes. You’ll know that the pot pie is done when the crust is puffy and golden brown on top. All of the filling ingredients are already cooked through, so if the inside is bubbly and the top is browned, it’s finished!
- Let stand for 10-15 minutes before serving. This gives the filling a chance to set so that it doesn’t run out too much on the plate.
What to Serve with Puff Pastry Chicken Pot Pie
Pair the cozy puff pastry pot pie with a house salad with candied pecans, this spinach winter salad, flaky buttermilk biscuits, moist cornbread muffins, Southern cornbread (shown here), pumpkin bread or pumpkin muffins, 3-ingredient sour cream muffins, or this French baguette recipe.
Preparation and Storage Tips
- Make Ahead: To make the filling in advance, prepare as instructed, transfer to an airtight container, and keep in the refrigerator for up to 3 days. When ready to bake the pot pie, allow the filling to sit on the counter at room temperature for at least 30-60 minutes so that it’s not cold when you add it to the skillet or baking dish. Alternatively, you can freeze the pot pie filling in an airtight container for up to 3 months.
- How to Freeze: You can also assemble the entire pot pie and freeze it before baking. Wrapped tightly, the unbaked pot pie will keep in the freezer for up to 3 months.
- How to Bake from Frozen: To bake from frozen, preheat oven to 375°F. Place pot pie on a baking sheet, cover with foil, and bake for 30 minutes. Remove the cover and continue baking for 30-40 minutes, or until the top is golden brown and the inside is bubbly.
- How to Store: Leftovers will keep in an airtight container in the refrigerator for 3-4 days. Keep themin the freezer for up to 3 months.
- How to Reheat: Allow the pie to sit on the counter at room temperature for at least 30-60 minutes. Place the pie in a 300°F oven for about 30 minutes, or until heated through. If the crust starts to get too brown, cover loosely with foil while the rest of the dish warms.
OMG this recipe was awesome!! I used rotisserie chicken and swapped out corn for a can of diced potatoes. I have been making a Betty Crocker chicken pot pie recipe for years and your recipe took pot pie to another level.
– Laurie
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Watch How to Make It
Puff Pastry Chicken Pot Pie
Ingredients
For the Filling
- ⅓ cup salted butter
- ⅓ cup finely-diced onion
- ⅓ cup finely-diced celery
- ½ teaspoon minced fresh garlic (about 1 small clove)
- ⅓ cup all-purpose flour
- 1 ½ cups chicken broth
- ⅔ cup whole milk, at room temperature
- ½ teaspoon kosher salt, plus more to taste
- ¼ teaspoon black pepper
- ¼ teaspoon dried thyme (or about 1 teaspoon fresh thyme leaves)
- 3 cups shredded cooked chicken (such as the meat from a store-bought rotisserie chicken)
- 1 ½ cups frozen peas and carrots, thawed
- 1 cup frozen corn kernels, thawed
For the Crust
- ½ of a (17.3 ounce) package frozen puff pastry, thawed according to package directions
- 1 large egg
- 2 teaspoons water
- ¼ teaspoon kosher salt
- Pinch of ground black pepper
Instructions
Make the Filling
- Preheat the oven to 375°F. In a 10-inch cast iron skillet, melt butter over medium heat. Add onion and celery; cook until soft (about 5 minutes). Add garlic and cook for 1 more minute, stirring constantly. Whisk in the flour; cook, whisking constantly, for 1 minute. Gradually whisk in the chicken broth and milk until smooth. Add the salt, pepper and thyme. Cook, whisking frequently, until thickened (about 4-5 minutes). Remove from the heat. Stir in the chicken, peas and carrots, and corn.
Prepare the Crust
- On a lightly floured surface, roll the puff pastry into a 10-inch square. Place the puff pastry over the hot chicken mixture, letting the ends extend over the sides of the skillet.
- In a small bowl, whisk together the egg and the water. Brush the egg wash on top of the crust. Sprinkle with salt and pepper. Brush the undersides of the puff pastry corners with the egg wash; press to the skillet. Cut 2-3 slits in the top of the crust to vent.
Bake the Pie
- Place the skillet on a rimmed baking sheet (to catch any filling that may drip over) and bake in the 375°F oven until the puff pastry is golden brown and the filling is bubbly, about 30-40 minutes. Let rest 10-15 minutes before serving.
Notes
Nutrition
More Chicken Pot Pie Recipes to Try
Crockpot Chicken Pot Pie with Biscuits
4 hours hrs 15 minutes mins
Bisquick Chicken Pot Pie
40 minutes mins
This recipe was originally published in September, 2021. It was updated in January, 2025.
Question! My son is allergic to egg and peas. Could peas be substituted for diced potato or…? And can the egg be left off altogether?
Hi, Carolyn! Yes, the egg can absolutely be left off the crust. It won’t have that shiny finish, and you might need to leave it in the oven a little bit longer so that it browns nicely, but you won’t miss it otherwise.
As far as the peas go, no problem! Just sub with any other veggies that your family enjoys. Frozen corn would work well, but so would frozen cut green beans (thawed) or cooked, diced potatoes as you mentioned. Hope you enjoy!
Thank you so much for answering my questions! Excited to try this. 🙂
We loved this!! My husband said it’s the best chicken pot pie he’s ever had. It’s easy to make and doesn’t take long to cook. I’ve never used a puff pastry before, but it’s easy and delicious. Five stars all the way!
Thank you so much, Robin!
I browsed a few pot pie with ready made puffed pastry before settling on this one. I loved that it was made and baked in one pan. I did not have quite enough cooked chicken so I added roughly 1/2 cup chopped cooked ham. I also used fresh carrots. The next time I make it would use all fresh vegetables but the frozen were handy. I also used 1/2 n 1/2 instead of milk.
This is a very easy recipe that turned out very well. My husband loved it and we’re having leftovers for dinner tonight. A win for me! The flavor was excellent and with a salad, it was an easy and delicious meal.
Thank you so much for your feedback and kind words, Nora! We really appreciate it and are so glad you enjoyed the recipe!
Wonderful recipe! It’s easy to make. My whole family loves it!
Yay! Thank you, Robin!
I’ve made this recipe several times and we love it. I don’t have a cast iron skillet, so I put it in a casserole dish. Works out great.
We’re so happy to hear this, Robin!
Making this tonight for company. I love this kind of old fashion comfort food, which also looks very easy to make, and looks tasty..! Can’t wait to try. ty.!
We hope you enjoy it!
This is a delicious chicken pot pie recipe. Requires a little prep time but very easy to make. I have a hard time finding a recipe for comfort food or a good casserole because my husband is terrible at eating vegetables. He hates peas and corn and usually picks out most of the carrots, celery, and onion. After that what’s left! I felt I needed to go easy on him so I left out the corn but added the carrots, celery, onion, and peas. I think he was as surprised as I was when he ate everything and liked it. In fact, he said “you can make that one anytime”! Thanks Seasoned Mom. This is definitely a 5star recipe, even for the finicky eater.
Thank you so much, Sandy! We’re so glad you found the recipe easy and that it was such a hit!
You should take part in a contest for one of the greatest sites on the internet. I will highly recommend this blog!
Thank you so much, Marisa! You’re too kind.
My family dearly loves this recipe! I’m making it again right now. I’m keeping my fingers crossed that there’s enough left that I can freeze it.
Wonderful! I’m so glad to know that it’s a hit in your house, Robin. Thank you!
OMG this recipe was awesome!! I used rotisserie chicken and swapped out corn for a can of diced potatoes. I have been making a Betty Crocker chicken pot pie recipe for years and your recipe took pot pie to another level.
Thank you, Laurie! We’re so glad you enjoyed it.
New Orleans Barbecue Shrimp
I doubled the recipe for my family of 4 in the hopes of having leftovers…. There were none!
Question- Can I freeze this after baking, as in freezer prep meal? How should I warm it up from frozen?
Thank you!
We’re so happy to hear this, Allie! You can freeze the baked pot pie for up to 3 months. To serve, allow the pie to sit on the counter at room temperature for at least 30-60 minutes. Place the pie in a 300°F oven for about 30 minutes, or until heated through. If the crust starts to get too brown, cover loosely with foil while the rest of the dish warms. Hope this helps!
THE BEST chicken pot pie I ever made! I inadvertently used the two sheets of puff pastry on one pie and it came out so high but delicious too if you like more crust.
This is a five star recipe – easy and delicious
Loved that I could make it in my cast iron skillet.
Wonderful! There’s no such thing as too much puff pastry, right?! So glad you enjoyed it, Linda. Thanks for your note!
I am not a big fan of chicken pot pie, but this is the absolute best and has turned me around! This will be a staple in my kitchen
We’re so happy to hear this, Patti! Thank you for trying it out and taking the time to leave a review.