Chicken Pot Pie with Puff Pastry Recipe
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Chicken Pot Pie with Puff Pastry Recipe – A classic chicken pot pie recipe made with wholesome, comforting ingredients and topped with flaky puff pastry.
This Chicken Pot Pie is full of tender chicken breast, hearty vegetables and homemade chicken stock. You can even make ahead this juicy chicken breast or use leftovers of it, or use rotisserie chicken if you have it on hand. Just like chicken noodle soup, white chicken chili and chicken enchiladas, to name a few, this is a favorite comfort meal (loaded with chicken) to enjoy on weeknights or for Sunday suppers.
This cozy chicken pot pie recipe is so simple, yet scrumptious. It is just as easy to make for serving on a busy weeknight or a Sunday supper and impressive enough to make for guests. And it is a definite make-ahead favorite in my house! In other words, this recipe is a favorite and a keeper.
Chicken Pot Pie Recipe with Puff Pastry
Before the leaves begin to turn here in the south, I start thinking of all the delicious, comfort food dishes that are so appropriate for fall and winter – or what I like to call the snuggly season! Warm, scrumptious, and satisfying, a deep dish of this chicken pot pie is so comforting!
How to Make Chicken Pot Pie with Puff Pastry Recipe
To make it, you’ll need the following:
Ingredients
- Olive Oil
- Chicken – cut the breast into cubes before cooking as it helps to cook faster. Can also use rotisserie or leftover chicken if you wish
- Onion
- Potato – one large baking potato, peeled preferably, and cut into chunks
- Carrots – three large ones cut into chunks
- Butter – I use salted butter, but you can use unsalted if you prefer
- All-Purpose Flour – this will help the stock and juices to thicken
- Salt
- Black Pepper
- Chicken Stock – or chicken broth. Use this delicious homemade recipe or store bought if you prefer.
- Puff Pastry – thawed
Step-By-Step Instructions
Prep the oven. Preheat the oven to 425º F.
Cook the Chicken. 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.
Include Other Ingredients and Cook. 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.
Top with Puff Pastry and Bake. Ladle the chicken pot pie filling into a 3-quart casserole dish or individual dishes set on a parchment or foil-lined baking sheet. Can leave pot pie filling in the Dutch oven if use one. 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. Serve once the pot pie is done.
Can You Make Individual Servings?
Yes! You can use the Dutch oven, one 3-quart baking dish, or ladle into individual oven-safe baking dishes. These individual baking dishes are especially great for entertaining, as well as meal prep.
How to Make Ahead and Freeze Chicken Pot Pie
To store leftovers. Cool the baked pie and store it in an airtight container in the refrigerator for up to 3 days.
To make ahead. Prepare as directed and store in the refrigerator for up to 48 hours before baking.
To freeze. Store in a freezer-safe, airtight container for up to 3 months. Thaw in the refrigerator overnight before reheating to serve. Additional baking time may be needed when baking from the refrigerator. Cover the pie if it is becoming too brown while baking.
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 the 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!
More Delicious Chicken Recipes
Crispy Baked Buffalo Chicken Wings
Chicken Pot Pie with Biscuit Topping
Chicken Pot Pie with Puff Pastry Recipe
Ingredients
- 2 tablespoons olive oil, divided
- 3 boneless skinless chicken breasts, cut into 1-inch pieces
- 1/2 medium onion, diced
- 1 large Russet or Yukon Gold potatoes, peeled and cut into chunks
- 3 large carrots, cut into chunks
- 3 tablespoons butter
- 1/4 cup all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 3 cups chicken stock or broth, or broth
- puff pastry, thawed
Instructions
- Prep. Preheat oven to 425º F.
- Cook Chicken. 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.
- Cook Remaining Ingredients. 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.
- Bake. 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.Make Ahead Chicken Pot Pie
Cover the chicken pot pie with aluminum by wrapping tightly and storing in the refrigerator before baking, you can store them in the freezer or you can go ahead and bake as directed.How to Store
Allow cooked pot pie to cool to room temperature. Store in an airtight container or covered well with aluminum foil in the refrigerator for up to 3 to 4 days. To serve, remove foil if used and simply reheat in the oven in oven safe dish or in the microwave until heated throughout.Freezing Instructions
Allow the chicken pot pie to cool completely. Transfer to a freezer-friendly container or if individual serving dishes, wrap the individual serving containers well with freezer safe wrap and aluminum foil. Freeze for up to 3 months. To serve, thaw in the refrigerator overnight. Remove any wraps or foil if used and then reheat in the oven or in the microwave until heated throughout.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
Delicious. I have made this many times.
I’m so glad you enjoy this recipe, Sandra. Thanks!
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.
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.
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.
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.
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!
How many servings did this make to reach your nutritional info?
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
Looks delicious and easy !!! Will make this week.
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!