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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. Best of all, the casserole comes together easily with help from store-bought puff pastry crust, flavorful rotisserie chicken, and frozen vegetables. Serve the chicken pie with a simple green salad and your meal is complete!

Overhead shot of chicken pot pie with puff pastry crust on a dinner table

Chicken Pot Pie with Puff Pastry Crust

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 homemade chicken pot pie recipe that you will ever need!

Pepperidge Farm Puff Pastry Chicken Pot Pie

This creamy chicken pot pie is a bit different from other traditional recipes, since it takes advantage of frozen Pepperidge Farm puff pastry sheets for the top crust, rather than classic pie crusts. Puff pastry is a flaky, light pastry made from a laminated dough composed of dough and butter (or other solid fat). The butter is put inside the dough, which is repeatedly folded and rolled out before baking.

You don’t need to worry about actually making the puff pastry, though! Instead, just thaw the high-quality store-bought version, roll it out, and place it on top of your creamy chicken pot pie. A quick brush with egg wash yields a buttery, light, flaky crust with very little effort on your part! It looks (and tastes) fancy enough for entertaining, but is also easy enough for your next Sunday supper.

Process shot showing how to make chicken pot pie filling in a skillet

Chicken Pot Pie Filling

Now let’s chat about the filling. It’s 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 for this recipe, and a variety of options will work. Pick the most convenient method for you:

  • Rotisserie Chicken: This is a great shortcut! Purchase a rotisserie chicken from the grocery store, shred the meat, and use in the recipe as instructed. This is my preference, since the rotisserie chicken also adds great flavor to the dish.
  • Boiled and Pulled Chicken: Boil about 1 ½ lbs. of boneless, skinless chicken breast or thighs until cooked through (about 15 minutes). When cool enough to handle, chop or pull the chicken.
  • Leftover Chicken or Turkey: If you have leftover grilled or baked chicken from a previous meal, or leftover turkey from a holiday feast, put those extras to good use in this dish.
Placing puff pastry on top of chicken pot pie

Ingredients

This is an overview of the ingredients that you’ll need for an easy chicken pot pie with puff pastry recipe. As always, specific measurements and complete cooking instructions are included in the printable recipe box at the bottom of the post.

  • Butter: to saute the onion and celery and to create the roux.
  • Onion, celery, and garlic: aromatics that flavor the dish.
  • All-purpose flour: to make the roux and thicken the creamy sauce.
  • Chicken broth and whole milk: the liquid components of the creamy sauce. You can substitute with half-and-half or heavy cream instead of the milk for an even richer taste.
  • Salt and pepper: enhance the other flavors in the dish.
  • Thyme: an earthy herb that pairs really nicely with the chicken.
  • Chicken: you’ll need cooked, shredded or diced chicken for this recipe. Use the meat from a store-bought rotisserie chicken for a shortcut. Leftover turkey from Thanksgiving also works well!
  • Frozen peas, carrots, and corn: thaw them first before adding them to the pie.
  • Frozen puff pastry: I prefer a high-quality store-bought brand, such as Pepperidge Farm.
  • Egg and water: the egg wash helps the crust brown and gives it a nice shine.
Brushing puff pastry with egg wash

How to Make a Chicken Pot Pie with Puff Pastry

One bite of this incredible comfort food is like a giant hug from Grandma!

  1. Make the filling in a 10-inch cast iron skillet.
  2. Top with the puff pastry.
  3. Brush with egg wash, season with salt and pepper, and cut slits in the top to vent.
  4. Bake in a 375°F oven for 30-40 minutes, or until the puff pastry is golden brown and the filling is bubbly.
  5. Let stand for 10-15 minutes before serving.
Square side shot of hands holding a skillet of chicken pot pie with puff pastry

What to Serve with Chicken Pie with Puff Pastry

This satisfying chicken pot pie casserole with puff pastry really doesn’t need too much else on the side. Here are some easy options that go well with the classic comfort food if you’re looking to round out the meal:

Overhead image of a serving of chicken pot pie with puff pastry on a table

Make Ahead Easy Chicken Pot Pie Recipe

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.

Can I freeze uncooked chicken pot pie with puff pastry?

Yes, 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.

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 on the middle rack of the oven 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.

Square overhead shot of chicken pot pie with puff pastry in a skillet

Storage

Leftover baked chicken pot pie will keep in an airtight container in the refrigerator for 3-4 days or in 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 minutes before baking. Place the pie in a 300°F oven for about 30 minutes, or until heated through. If the crust starts to get too brown, you can cover loosely with foil while the rest of the dish warms.

Square overhead shot of a serving of chicken pot pie with puff pastry on a white plate

Tips for the Best Chicken Pot Pie Recipe with Puff Pastry

  • If you don’t have a 10-inch cast iron skillet, you can substitute with 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.
  • Vent the puff pastry by cutting 2-3 slits in the top of the crust with a sharp knife. This will allow steam to escape, keep most of the filling sealed inside, and prevent the crust from getting soggy.
  • You 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!
  • Allow about 10-15 minutes for the pie to rest before serving. This will give the filling a chance to set so that it doesn’t run out too much on the plate.
Hands holding a chicken pot pie with puff pastry
Square overhead shot of chicken pot pie with puff pastry in a skillet

Chicken Pot Pie with Puff Pastry

Prep: 30 minutes
Cook: 35 minutes
Resting Time 15 minutes
Total: 1 hour 20 minutes
Servings 6 – 8 people
Calories 391 kcal
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.

Ingredients
  

For the Filling:

  • cup salted butter
  • cup finely-diced onion
  • cup finely-diced celery
  • ½ teaspoon minced fresh garlic (about 1 small clove)
  • cup all-purpose flour
  • 1 ½ cups chicken broth
  • cup whole milk, at room temperature
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon dried thyme (or about 1 teaspoon fresh thyme leaves)
  • 3 cups shredded cooked 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
  • 1 large egg
  • 2 teaspoons water
  • ¼ teaspoon kosher salt
  • Pinch of ground black pepper

Instructions

  • Preheat oven to 375°F.

Make the Filling:

  • 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 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

  • If you don’t have a 10-inch cast iron skillet, you can substitute with a deep-dish pie plate or a 2-quart casserole dish.
  • Vent the puff pastry by cutting 2-3 slits in the top of the crust. This will allow steam to escape, keep most of the filling sealed inside, and prevent the crust from getting soggy.
  • You 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!
  • Allow about 10-15 minutes for the pie to rest before serving. This will give the filling a chance to set so that it doesn’t run out too much on the plate.

Nutrition

Serving: 1/8 of the recipeCalories: 391kcalCarbohydrates: 27gProtein: 18gFat: 24gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 62mgSodium: 595mgPotassium: 324mgFiber: 2gSugar: 3gVitamin A: 2856IUVitamin C: 8mgCalcium: 50mgIron: 2mg
Keyword: chicken pie with puff pastry, chicken pot pie with puff pastry, creamy chicken pot pie with puff pastry, easy
Course: Dinner
Cuisine: American
Author: Blair Lonergan

This recipe was originally published in September, 2021. The photos were updated in December, 2022.

blair

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

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