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Chicken Pot Pie with Puff Pastry Recipe – A classic chicken pot pie recipe topped with flaky puff pastry and with wholesome, comforting, homemade ingredients.
This cozy chicken pot pie recipe is so simple, yet scrumptious; so easy, yet elegant! It is just as easy to make for serving on a busy weeknight, a snuggly Sunday or even when entertaining friends and family. Oh yes, and it is a definite make-ahead favorite in my house! In other words, this recipe is a sure-fire keeper!
Chicken Pot Pie Recipe with Puff Pastry
As soon as the leaves begin to turn and begin to drop, I start thinking of all the delicious dishes that are so appropriate for what I like to call the snuggly season! 🙂 There are few things as comforting as a deep dish of chicken pot pie.
How to Make Chicken Pot Pie with Puff Pastry Recipe
Chicken Pot Pie Ingredients
To make, you’ll need the following:
- Olive Oil
- Chicken
- Onion
- Potato
- Carrots
- Butter
- All-Purpose Flour
- Salt
- Black Pepper
- Chicken Stock
- Puff Pastry thawed
Step-By-Step Instructions for the Best Chicken Pot Pie
- Preheat the oven to 425º F.
- Drizzle the olive oil into a heavy Dutch oven or pot set over medium heat. Add the chicken and cook until browned. Using a slotted spoon, remove from the Dutch oven to a plate.
- Add the onions, potatoes, and carrots and cook until the onions are translucent and the potatoes and carrots are slightly tender, about 8 minutes. Add the butter and allow to melt. Then, stir in the flour, salt, and pepper and cook until thickened, about 2 more minutes. Pour in the chicken stock and bring to a boil. Add back in the chicken and their juices.
- Ladle the chicken pot pie filling into a 3-quart casserole dish or individual dishes set on a parchment or foil-lined baking sheet. Top with puff pastry. Trim the edges of the puff pastry to about 1/2-inch overhang of the rim of the baking dish. Using a sharp knife, cut a slit in the puff pastry as a vent to allow steam to escape during baking. Bake until golden brown and the pot pie is bubbling, about 30 minutes.
Can You Make Individual Servings?
Yes! You can use one 3-quart baking dish or ladle into individual oven-safe baking dishes.
Make Ahead Chicken Pot Pie
At this point, you can cover each of the chicken pot pies with aluminum by wrapping tightly and storing in the refrigerator for a bit before baking, you can store them in the freezer or you can go ahead and bake as directed.
Can You Use Rotisserie Chicken in Chicken Pot Pie?
To save time, you can also use a rotisserie chicken in your chicken pot pie. This will reduce the cooking time substantially! You’ll omit the step of cooking the chicken in step 2 of the instruction and simply add your shredded, already cooked chicken into the recipe at end of step 3. If you prefer, you can also use other pre-cooked chicken, leftovers, etc. It will be delicious!
Here’s my Chicken Pot Pie with Puff Pastry Recipe. I hope you love it as much as we always do!
Chicken Pot Pie with Puff Pastry Recipe
Ingredients
- 2 tablespoons olive oil divided
- 3 skinless, boneless chicken breasts cut into 1-inch pieces
- 1/2 medium onion diced
- 1 large baking potato peeled and cut into chunks
- 3 large carrots cut into chunks
- 3 tablespoons butter
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cups chicken stock or broth
- puff pastry thawed
Instructions
- Preheat oven to 425º F.
- Drizzle the olive oil into a heavy Dutch oven or pot set over medium heat. Add the chicken and cook until browned. Using a slotted spoon, remove from the Dutch oven to a plate.
- Add the onions, potatoes and carrots and cook until the onions are translucent and the potatoes and carrots are slightly tender, about 8 minutes. Add the butter and allow to melt. Then, stir in the flour, salt and pepper and cook until thickened, about 2 more minutes. Pour in the chicken stock and bring to a boil. Add back in the chicken and their juices.
- Ladle the chicken pot pie filling into a 3-quart casserole dish or individual dishes set on a parchment or foil lined baking sheet. Top with puff pastry. Trim the edges of the puff pastry to about 1/2-inch overhang of the rim of the baking dish. Using a sharp knife, cut a slit in the puff pastry as a vent to allow steam to escape during baking. Bake until golden brown and the pot pie is bubbling, about 30 minutes.
Notes
Rotisserie Chicken:
Substitute rotisserie chicken or leftover chicken for the uncooked chicken called for ingredients. Omit from the instructions in step 2 and simply shred and add into the pot pie at the end of step 3 in the instructions. Cook the chicken pot pie until the puff pastry is golden brown and flaky.Individual Portions:
This can be made into individual servings. Simply ladle the chicken pot pie filling into six individual oven-safe containers.Nutritional Information
Enjoy!
Robyn xo
Where is the recipe for the puff pastry?
She’s using the pre-made ones I presume.
Hi! You can just use store-bought puff pastry or your favorite homemade version. I hope you enjoy it!
Looks delicious and easy !!! Will make this week.
Made it tonight in small casserole pots, added celery and mushrooms, also used Robyn’s Chicken stock recipe. Delicious, everyone loved it, will definitely make again.
Great to hear this, Sue! I’m so glad you enjoyed it! xo
How many servings did this make to reach your nutritional info?
Can we get back to the days of not reading 1500 words before we get the recipe?
Hi Jason,
If you don’t want to read the post, you can always click the button at the top that says “Jump to Recipe”. I try to add some helpful tips in my post that may help in making the recipe. Thanks!
I am going to make it with a Rotassiere chicken breast from Costco.
How many cups of rotisserie chicken do you think? I’m not sure.
Sherry, I used medium sized chicken breasts in this recipe which would equal about 4 cups of chicken. This would equal about the same as one whole rotisserie chicken shredded. I hope this helps and hope you enjoy the pot pie.
Absolutely DELICIOUS! The only thing that I added was frozen peas. *Thank you for sharing. 😃
Thanks, Jill. I’m glad you enjoyed this recipe.
I added some heavy cream to my sauce which made it creamy and delicious!!
Thanks, Janet!
I have been making this recipe at least once a month, and it is one of our absolute favorites. Despite our tendency to let leftovers fester in the fridge, every last scrap of this always gets eaten. Thanks so much!
I generally make it with leftover roasted chicken and I usually throw in a chopped stalk of celery, but otherwise I make it exactly as written, because it is perfect.
Thank you, Clover. I am thrilled that your family loves this recipe so much. It is a favorite around my house, too.
If you doubled would you use a 9×13 pan and how would baking time be adjusted?
A 3 quart casserole dish holds about the same volume as a 9×13-inch pan, Dana, so you would need 2 9×13 pans if you doubled the recipe. The baking time should be about the same. I would start checking the pie after it has been cooking about 25 minutes.
Do you use the entire box of puff pastry as the crust?
I used one sheet of the puff pastry to cover the pan, Cindy, but you may need both sheets if you are using individual baking dishes.