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

1. Preheat the oven to 425º F. 
2. 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. 
3. 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. 
4. 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

This Chicken Pot Pie with Puff Pastry Recipe is a traditional chicken pot pie recipe with rotisserie chicken and individual portion options.

5 from 3 votes

Review Recipe

Print Recipe

Prep Time10 mins

Cook Time45 mins

Total Time55 mins

Servings: 6

Course Main Course

Calories: 276kcal

Cuisine American

Author: Robyn Stone

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. 

 

Nutrition Information

Calories: 276kcal | Carbohydrates: 23g | Protein: 18g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 85mg | Sodium: 715mg | Potassium: 731mg | Fiber: 2g | Sugar: 4g | Vitamin A: 6250IU | Vitamin C: 7.3mg | Calcium: 35mg | Iron: 1.5mg

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Enjoy!
Robyn xo