Lu-Ann Simon October 10, 2025

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Chicken Pot Pie with Puff Pastry

Name: Chicken Pot Pie with Puff Pastry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cups cooked chicken, shredded; 1 cup mixed vegetables (peas, carrots, corn); 1 cup chicken broth; 1/2 cup milk; 1/4 cup onion, chopped; 2 tablespoons butter; 1 tablespoon all-purpose flour; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 sheet puff pastry; 1 egg (for egg wash)

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There’s something truly heartwarming about Chicken Pot Pie with Puff Pastry. Imagine a chilly evening, when the aroma of buttery pastry and comforting chicken fills your kitchen. This dish, with its crispy, flaky crust hiding a warm, rich filling, becomes a delightful centerpiece for family gatherings or a cozy weeknight dinner. The combination of tender chicken, vibrant vegetables, and savory flavors wrapped in pastry makes every bite a moment of bliss. As the steam rises from the dish, the anticipation of digging in only adds to the experience.

Why This Chicken Pot Pie with Puff Pastry Works

This Chicken Pot Pie with Puff Pastry stands out not just for its comfort but also for its simplicity and versatility. It brings together familiar ingredients to create a dish that feels both indulgent and wholesome, making it a beloved favorite for many.

Deliciously flaky pastry crust
Savory chicken and vegetable filling
Easy to prepare and customize
Perfect for any meal occasion
A nostalgic dish that warms the heart

Ingredients and Key Notes

To craft this delicious Chicken Pot Pie with Puff Pastry, having the right ingredients is essential. Most of these items are household staples, and you can easily swap out ingredients based on your preferences. For instance, leftover turkey can replace chicken, or you might want to use fresh vegetables instead of frozen ones. Here’s what you’ll need:

2 cups cooked chicken, shredded
1 cup mixed vegetables (peas, carrots, corn)
1 cup chicken broth
1/2 cup milk
1/4 cup onion, chopped
2 tablespoons butter
1 tablespoon all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1 sheet puff pastry
1 egg (for egg wash)

Bringing It Together

Preheat the oven to 400°F (200°C). This initial step will ensure your pot pie bakes evenly and the pastry crisps to perfection.
In a large skillet, melt butter over medium heat. Once the butter is bubbling, add the chopped onion. Cook it until it becomes softened and fragrant.
Stir in the flour, salt, and black pepper. Gradually add the chicken broth and milk while stirring continuously until the mixture thickens, creating a creamy base for your filling.
Next, add in the shredded chicken and mixed vegetables. Cook this mixture for a few more minutes until everything is heated through, and the vibrant colors of the vegetables pop against the creamy backdrop.
Pour the filling into a baking dish, making sure it’s evenly distributed. The warm filling sits snugly, ready to be topped with the crust.
Roll out the puff pastry and gently place it over the filling. Seal the edges by pressing them down lightly, ensuring no filling escapes during baking.
Brush the top with egg wash to give the crust a beautiful golden shine as it bakes. This simple step enhances the presentation of your dish.
Bake for 25-30 minutes or until the pastry is golden brown and puffed. As it bakes, enjoy the mouthwatering aroma wafting through your kitchen.
Finally, let it cool for a few minutes before serving. This brief wait not only makes it easier to serve but allows the flavors to meld beautifully.

Prep ~15 minutes, Cook ~30 minutes, Total ~45 minutes, Servings ~4, Kcal ~320 (estimation).

Make-Ahead and Prep Tips

This Chicken Pot Pie with Puff Pastry is great for planning ahead. You can prepare the filling a day in advance, storing it in the fridge until you’re ready to bake. Simply follow the recipe until step 5, then cover the filling with the puff pastry just before baking. This allows for quick assembly and a hot, fresh pot pie whenever you crave it. If you want to freeze it, just assemble the pie without baking, wrap it tightly, and store it for up to two months.

How to Store Leftovers

For those delightful leftover slices, place them in an airtight container and store them in the fridge. They’ll stay fresh for about 3-4 days. If you’d like to keep them longer, consider freezing portions. Just wrap them tightly in plastic wrap or aluminum foil, and they can last for up to three months. When it’s time to enjoy leftovers, gently reheat them in the oven at a low temperature, preserving the pastry’s crispness. To maintain freshness, try to consume it soon after baking.

What Goes Well with Chicken Pot Pie with Puff Pastry

Enhancing your meal experience is simple with the right pairings. Here are some ideas to consider:

A fresh garden salad provides a delightful contrast with the creamy filling
Roasted Brussels sprouts add a savory bite that complements the pie’s flavors
Garlic bread offers a satisfying crunch and welcomes the delicious gravy-like filling
A side of mashed potatoes for extra comfort and warmth
A crisp white wine, like Chardonnay, pairs nicely with the richness of the pie
Fruit-based desserts, such as apple pie, for a sweet finish

Make It Your Own

One of the fantastic aspects of Chicken Pot Pie with Puff Pastry is the ability to customize it to your liking. Here are some ideas to spark your creativity:

Swap out the chicken for turkey or even diced tofu for a vegetarian version
Experiment with different vegetables like green beans, bell peppers, or sweet potatoes
Use herbs like thyme or rosemary in the filling for an aromatic flair
Try different cheeses mixed into the filling for a rich, creamy texture
Add a splash of white wine or sherry to the mixture for an extra layer of flavor
Opt for whole grain or gluten-free pastry options if you have dietary needs
Serve with a zesty dipping sauce or gravy for a unique twist
Garnish with fresh parsley for color and added freshness

Cook’s Notes and Secrets

To elevate your Chicken Pot Pie with Puff Pastry to new heights, keep these expert tips in mind:

Ensure your butter is melted but not browned when starting your filling
Keep the pastry chilled until you’re ready to use it for better layering
Don’t rush the thickening process; it should coat the back of a spoon
Allow the pie to rest before serving for easier slicing and serving
Look for a golden color and see if the filling is bubbling for doneness
Use a thermometer to check if the internal temperature of the filling reaches 165°F (74°C)

Frequently Asked Questions

Can I use store-bought rotisserie chicken?
Absolutely! Rotisserie chicken is a fantastic shortcut, saving you time while delivering delicious flavor.
Is it possible to freeze the pie before baking?
Yes, you can freeze the assembled pie. Just make sure to cover it well, and when you’re ready to bake, adjust the baking time accordingly.
What vegetables can I substitute?
Feel free to use your favorites or whatever you have on hand, such as bell peppers, green beans, or even spinach.
Can I make this pot pie gluten-free?
Yes, using a gluten-free puff pastry and ensuring your broth and flour are gluten-free will work perfectly.
How can I make the filling dairy-free?
Simply substitute the milk with a non-dairy alternative, like almond or oat milk, and use dairy-free butter.

Final Thoughts

Chicken Pot Pie with Puff Pastry is a cherished classic that brings warmth and joy to the dining table. Its comforting flavors and delightful textures make it a go-to dish for any occasion, whether it’s a simple family dinner or a special gathering with friends. I encourage you to give this recipe a try soon, filling your home with its tantalizing aroma and creating moments to share with those you love. Embrace the cozy experience, and enjoy every bite!

Chicken Pot Pie with Puff Pastry

Author: lu-ann
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: None

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Description

A heartwarming Chicken Pot Pie with Puff Pastry featuring a flaky crust and a savory filling of tender chicken and vibrant vegetables.

Instructions

Preheat the oven to 400°F (200°C).
In a large skillet, melt butter over medium heat and add chopped onion, cooking until softened.
Stir in flour, salt, and black pepper. Gradually add chicken broth and milk, stirring until thickened.
Add shredded chicken and mixed vegetables to the skillet and cook until heated through.
Pour the filling into a baking dish.
Roll out the puff pastry and place it over the filling, sealing the edges.
Brush the top with egg wash.
Bake for 25-30 minutes or until golden brown and puffed.
Let cool for a few minutes before serving.

Notes

You can prepare the filling a day in advance and store it in the fridge until ready to bake. For freezing, assemble without baking and store for up to two months.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: American