Hey y'all! If you’re craving the ultimate comfort food with flaky, golden puff pastry and a creamy, savory chicken filling, this Puff Pastry Chicken Pot Pie Recipe is your new weeknight winner. It’s perfect for cozy family dinners, easy entertaining, or anytime you want a stick-to-your-ribs feast. Let’s get cooking!

Why You'll Love This

Golden, buttery puff pastry topping adds delightful flakiness.
Smooth, creamy sauce loaded with tender chicken and vegetables.
Quick assembly with store-bought puff pastry for less fuss and more flavor.
Perfect for using up leftover chicken or rotisserie chicken.
Hearty and filling enough to serve as a complete meal.

Ingredients

2 cups cooked chicken, diced or shredded
1 sheet frozen puff pastry, thawed
1 cup frozen peas and carrots mix
1 small onion, finely diced (about ½ cup)
2 cloves garlic, minced
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 ½ cups low-sodium chicken broth
½ cup whole milk or heavy cream
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon dried thyme
¼ teaspoon paprika
1 egg, beaten (for egg wash)

Directions

Step 1: Prepare Filling

In a large skillet over medium heat, melt the butter. Add the diced onion and cook until soft, about 3–4 minutes. Stir in the minced garlic and cook for 1 more minute, until fragrant.

Step 2: Make the Roux

Sprinkle the flour over the onion mixture and stir constantly for 1–2 minutes until it forms a paste and loses its raw flour taste.

Step 3: Create the Creamy Sauce

Slowly whisk in the chicken broth followed by the milk or cream, stirring well to avoid lumps. Simmer and cook for 3–4 minutes, until thickened.

Step 4: Add Chicken and Veggies

Stir in the cooked chicken, frozen peas and carrots, salt, pepper, thyme, and paprika. Warm through for 2–3 minutes. Remove from heat.

Step 5: Assemble the Pot Pie

Preheat oven to 400°F (200°C). Transfer the chicken mixture to a 9-inch pie dish or oven-safe skillet. Carefully lay the thawed puff pastry over the top, trimming excess and pressing edges to seal. Cut a few small slits to vent.

Step 6: Bake

Brush the puff pastry with beaten egg. Bake for 25–30 minutes, until the pastry is golden and crisp. Let cool for 5–10 minutes before serving.

Notes

Allow puff pastry to thaw in the fridge for 30–40 minutes for best handling.
Ensure filling is not too hot when topping with pastry to prevent sogginess.
Use rotisserie chicken for an even quicker meal.

Variations

Turkey Pot Pie: Swap chicken for leftover turkey.
Veggie Only: Omit chicken and add more vegetables like mushrooms, corn, or potatoes.
Cheddar Twist: Stir ½ cup shredded cheddar cheese into the sauce before baking.

Required Equipment

Large skillet or saucepan
9-inch pie dish or oven-safe skillet
Sharp knife
Basting brush (for egg wash)

Storage Instructions

Let leftovers cool, then cover and refrigerate for up to 3 days.
Reheat individual portions in the microwave or in a 350°F oven until warmed through.
Not recommended for freezing, as puff pastry may lose crispiness.

Suggested Pairings & Serving Recommendations

Serve with a simple green salad, steamed green beans, or garlic bread.
Add a glass of crisp white wine or sparkling apple cider for a cozy touch.
Garnish with freshly chopped parsley for a pop of color.

Pro Tips

Keep puff pastry cold until ready to use for the flakiest results.
Cut slits in the pastry to allow steam to escape and prevent soggy crust.
Let pie rest a few minutes after baking for neater slices and easier serving.

FAQ

Can I make this pot pie ahead of time?
Yes! Prep the filling up to one day ahead, refrigerate, and top with pastry just before baking.
Can I use homemade puff pastry?
Absolutely—homemade pastry is delicious, just keep it cold before baking.
How do I know the pot pie is done?
The puff pastry should be deeply golden and crisp, and the filling bubbling at the edges.

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Serves: 4–6