Make the ultimate comfort food at home in less than an hour using delicious puff pastry.
Chicken pot pie is my ultimate comfort food. But I think I could probably say the same for anything with buttery, flaky pastry involved. And while you can never go wrong with the regular pie crust that’s emblematic of traditional chicken pot pie, you can also take things up a notch by swapping regular crust for a gorgeous topping in this puff pastry chicken pot pie recipe.
This dish checks all the boxes for both flavor and convenience. By using puff pastry instead of making a crust from scratch, you’ll be able to achieve delectable flaky layers while saving time and effort. The convenience factor goes up with a bag of frozen mixed veggies, eliminating most of the prep work. What also makes this recipe so great is the dreamy, savory chicken-and-vegetable filling. It all comes together in the rich, creamy embrace of butter, onion, and garlic, assisted by a few seasonings you likely already have in your pantry. Then, every bite delivers a little of that delectably light and flaky pastry.
Plus, this one-pot dish is table-ready in less than an hour! Savor the comforting flavors of this puff pastry chicken pot pie on weeknights and special occasions alike.
What is puff pastry?
Puff pastry as we know it today originated in France in the 17th century. It’s a classic laminated dough made by repeatedly folding and rolling dough with cold butter, creating dozens of delicate, flaky layers. Unlike croissants, pain au chocolat, or Danish pastries—which use a similar technique but include yeast—traditional puff pastry contains no yeast. The process of making puff pastry is labor-intensive and requires careful temperature control to keep the butter from melting and to ensure the layers remain distinct. This meticulous work pays off with a wonderfully light, crisp, and flaky pastry.
Luckily, you don’t need to make puff pastry from scratch to enjoy it at home. Most grocery stores carry premade, ready-to-use sheets of puff pastry that you can pick up for recipes like this one.
How do I store leftovers?
Let leftover pot pie cool to room temp, then store it in an airtight container in the fridge for up to 3 days. You can also freeze leftovers for up to 3 months, but the puff pastry will soften. Thaw overnight in the fridge. For the best crispiness, reheat in a preheated 350°F oven, loosely covered with foil, until the center is piping hot, about 15-20 minutes. You could also reheat leftovers in the microwave in 30–60 second bursts, but the puff pastry will be soft.
Serving suggestions
Since puff pastry chicken pot pie is so rich and savory, I like to serve it with a lovely fresh salad to balance it out. Some of my go-to options are this Spinach Salad Recipe and this Kale Salad. Depending on the time of year, I’ll also go for this Winter Salad Recipe or this Spring Salad.
Ingredients
- 5 tablespoons unsalted butter
- 1 medium onion diced
- 4 cloves garlic minced
- 5 tablespoons all-purpose flour
- 2 cups low-sodium chicken broth
- 3/4 cup milk low-fat, if desired
- 3/4 teaspoon garlic powder
- 1 teaspoon onion powder
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried rosemary
- 1 15-ounce bag frozen peas and carrots
- 2 cups chicken breast cooked and shredded
- 1 sheet frozen puff pastry thawed
- 1 large egg lightly beaten with 1 tablespoon water (for egg wash)
Instructions
- Preheat the oven to 400°F. In a medium saucepan over medium heat, melt the butter. Add the diced onion and minced garlic. Cook until softened, about 2 minutes .
- Whisk in the flour and cook for 30 seconds. Slowly incorporate the chicken broth and milk while continuously whisking. Bring the mixture to a boil, then let it simmer until it thickens, about 2 minutes.
- Take the saucepan off the heat. Add the garlic powder, onion powder, salt, pepper, dried thyme, oregano, and rosemary. Next, add the frozen peas and carrots along with the shredded chicken. Mix until everything is well incorporated.
- Spoon the chicken mixture into an 8-inch square casserole dish. Roll out the puff pastry over the dish, leaving about a 1/2-inch overhang to cover the top. Trim any excess pastry and create 4 slits in the middle of the top for steam to escape. Lightly brush the pastry with the egg wash.
- Bake for 30-35 minutes until the pastry is golden and puffed.
- Let cool for 5 minutes before serving.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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