Chicken Pot Pie with Puff Pastry Recipe
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This Chicken Pot Pie with Puff Pastry is a classic recipe with wholesome, comforting, homemade ingredients. Loaded with tender chicken breast, hearty vegetables, and homemade chicken stock, it’s topped with a flaky puff pastry crust and baked til bubbly and golden. It’s a delicious comfort food favorite!
Delicious, comfort food dishes are favorites any time. And this chicken pot pie is one I especially love to make for a hearty supper. Warm, scrumptious, and satisfying, a big bowl of this chicken pot pie is so tasty and comforting and always brings everyone to the table!
Why You’ll Love This Chicken Pot Pie
Delicious Comfort Food – Tender chicken and vegetables in rich, creamy broth crowned with a flaky, golden pastry crust can’t get any more scrumptious!
Versatile – This makes a perfect comfort food for a family supper or a beautiful dinner for entertaining guests. It’s hearty, and satisfying with such an impressive presentation that it works anytime!
Make-Ahead Simple and Easy Prep Option – This can be made ahead and frozen for meal prepping for another day, yet it is easy to make on a busy weeknight! You can make ahead this juicy chicken breast, use leftovers of it, or use rotisserie chicken if you have it on hand. You can also use leftover chicken or even rotisserie chicken to make this pot pie if you wish.
How to Make Chicken Pot Pie with Puff Pastry
Here’s how I make it.
Ingredients
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
- Olive Oil – I use extra virgin olive oil.
- Chicken – Cut the breast into cubes before cooking as it helps to cook faster. You can also use rotisserie or leftover chicken if you wish.
- Onion, Potato, and Carrots – Cut or diced as instructed in the recipe.
- Butter – I use salted butter, but you can use unsalted if you prefer.
- All-Purpose Flour – It helps the stock and juices to thicken for a creamy sauce.
- Salt and Black Pepper
- Chicken Stock – or chicken broth. Use this delicious homemade recipe or store-bought if you prefer.
- Puff Pastry – Should be thawed to use.
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 two 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. You can leave pot pie filling in the Dutch oven if that’s what you used. 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 and meal prep.
Storage Tips
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?
Yes! You can use a rotisserie chicken in your chicken pot pie if you wish. This will reduce the cooking time substantially! You’ll omit the step of cooking the chicken in step 2 of the instruction and 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!
More Delicious Favorite Chicken Recipes
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 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
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!