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This super easy chicken pot pie recipe is made with flaky puff pastry instead of a classic pie crust for ease and a beautiful crispy texture on top. Made with rotisserie chicken and packed with your favorite veggies, this recipe is a crispy, creamy, oven-baked delight that can be on the table in under an hour.
The Best Chicken Pot Pie You’ll Ever Make
You may be thinking, another pot pie recipe, and the answer is…yes! I just can’t resist this ultimate comfort food—and they’re all a little different anyway. This one is easier thanks to placing a sheet of puff pastry on top before sliding it into the oven, as much as I love baking, it’s nice to have some delicious shortcuts in your back pocket.
That’s why I love the ease of this recipe, between the store-bought puff pastry and rotisserie chicken, it’s perfect for when you’re in a hurry and don’t want to make everything from scratch.
I know that classic pot pie has peas, but I don’t like them except in pea salad or a layered salad. Sorry, mom! I opted to swap in corn instead, but feel free to add in any veggies you like, just make sure to chop them into even-sized pieces.
For a super creamy sauce, I used a little cream cheese to meld everything together, but you can skip this step if you like.
I started the base of the gravy with a mirepoix of celery, onions, and carrots—it’s a classic for a reason—then tossed in rotisserie chicken.
If you have some extra time on your hands and want to add a bit more flavor, you can cook chicken breasts in a pan for 3-5 minutes or until they reach an internal temperature of 165º. Cook the mirepoix in that same pan to add even more flavor to the base, and don’t forget to scrape up all those brown bits from the bottom of the pan!
Once you’ve tried this puff pastry chicken pot pie recipe, try your hand at my Southern Style Chicken and Biscuits or Chicken Pot Pie Galette. Pair this with a refreshing side salad like this strawberry spinach salad or spicy peach coleslaw.
Classic Chicken Pot Pie Made With Puff Pastry
- Super Flaky – Thanks to the thin layers of puff pastry, this flaky top crust falls apart beautifully with every bite.
- Time Saver – Pre-cooked chicken and puff pastry crust means you’re saving tons of time on prep and assembly.
- Rich Flavor – This creamy filling is made with a classic mirepoix for delicate, but pervasive flavor. Plus you can add seasonings as you see fit.
- Use Up Leftovers – Who doesn’t love a clean-out-the-fridge recipe? From leftover chicken to need-to-cook-today vegetables, this chicken pot pie is a savory and filling way to trick your family into eating leftovers.
What Can I Add To Puff Pastry Chicken Pot Pie
Pot pie is one of those easily customizable recipes. You can add just about anything to it! Try adding seasonally fresh vegetables, chopped green beans, bite-size potatoes, or even grains like rice or quinoa to the filling mixture.
Ingredients For Creamy Chicken Pot Pie
- Pantry Staples – Olive oil, butter, flour, salt, and black pepper!
- Mirepoix – Finely chopped onion, celery, and carrots.
- Garlic – All good recipes need plenty of garlic!
- Fresh Thyme – This herby, peppery plant adds nuance to the pot pie filling.
- Chicken Broth – Store-bought or homemade chicken stock is what adds tons of flavor to the creamy sauce.
- Cream Cheese – I added this for extra creaminess, but feel free to omit it.
- Cooked Chicken – You’ll need about 3 chicken breasts worth of shredded chicken if you want all white meat. You can also use chicken thigh or any other leftover chicken you have in the fridge or freezer.
- Corn – You can use fresh or frozen here! (You could also throw in frozen peas if you really, really want to.)
- Puff Pastry – You can find pre-made puff pastry in the frozen section of your grocery store.Dufour is my favorite brand.
- Egg – Never skip the egg wash when it comes to baked goods!
- Flaky Salt – For finishing.
How To Make Chicken Pot Pie With Puff Pastry
Step One: Prep.
Chop celery, onion, carrots, and garlic and shred chicken.
Step Two: Sauté Veggies.
In a 10-inch cast iron skillet or oven-proof large skillet, heat oil and add carrots, onions, and celery. Cook until onion is softened, celery, and carrots should still have a little crunch, about 5-8 minutes. Add garlic and thyme and cook an additional minute.
Step Three: Make Filling.
Melt butter in the same skillet. Once melted, add flour and whisk for about a minute. Slowly add chicken broth whisking until it has thickened then add cream cheese and stir until melted. Add shredded chicken and corn, mix to combine.
Step Four: Assemble the Pie.
Roll pastry dough into a square that will cover the skillet. Place on top of the chicken mixture.Whisk an egg with a tablespoon of water and brush the top of the puff pastry, the bottoms of the corners, and press them against the outside of the skillet.
Cut several 1-inch small slits in top to vent. This will allow excess steam to leave the pie and ensure a flaky crust. Sprinkle with flaky salt and black pepper.
Step Five: Bake.
Place the skillet on top of a baking sheet to catch any drips. Bake for 30-40 minutes until the top of the puff pastry is golden brown and the chicken mixture is bubbly. Let cool for 10 minutes before serving.
Tips For The Perfect Chicken Pie With Puff Pastry
- Try to avoid opening the oven door as much as possible. Each time you open the oven, the temperature can change which will affect your cook time and final product.
- Taste your chicken filling before layering the puff pastry on top to make sure it’s seasoned to taste. Once that flaky crust is on, it’ll be a lot harder to adjust.
How to Store Leftovers
In The Fridge: Let the pie cool completely then place it in an airtight container and store in the fridge for up to three days.You don’t want to store it in an iron skillet – it will ruin your finish.
In The Freezer: Let the pie cool completely then transfer to an airtight container and freeze for up to three months.
To Reheat: For best results, reheat leftover chicken pot pie in a casserole dish in the oven at 375º until heated through.
More Chicken Recipes to Try
- Cheesy Chicken and Wild Rice Casserole Topped with Toasted Almonds
- Easy Chicken Orzo Soup with Lemon
- Ground Chicken Meatballs Recipe with Marsala
- Baked Chicken Tamale Pie Casserole with A Cornbread Crust
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Homemade Chicken Pot Pie With Puff Pastry
Author: Barbara Curry
This super easy chicken pot pie recipe is made with flaky puff pastry instead of a classic pie crust for ease and a beautiful crispy texture on top. Made with rotisserie chicken and packed with your favorite veggies, this recipe is a crispy, creamy, oven-baked delight that can be on the table in under an hour.
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PREP: 20 minutes minutes
COOK: 30 minutes minutes
Servings: 6
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Ingredients
- 2 tsp olive oil
- 1 cup onion chopped
- 1 cup celery chopped
- 1 cup carrots chopped
- 3 cloves garlic minced
- 1 tbsp fresh thyme
- 4 tbsp butter
- 4 tbsp flour
- 2 ¼ cups chicken broth
- 2 oz cream cheese
- 3 cups cooked chicken shredded
- 1 cup corn fresh or frozen
- 1 sheet puff pastry
- 1 egg
- flaky salt for finishing
Instructions
Preheat oven to 375º.
In a 10 inch iron skillet or oven proof skillet, heat oil and add carrots, onions and celery. Cook until onion is softened, celery and carrots should still have a little crunch, about 5-8 minutes.. Add garlic and thyme and cook an additional minute.
Add butter to the pan and once melted add flour and whisk for about a minute. Slowly add chicken broth whisking until it has thickened. Add cream cheese and stir until melted.
Add shredded chicken, and corn and mix to combine.
Roll pastry dough into a square that will cover the skillet. Place on top of the chicken mixture. Whisk an egg with a tablespoon of water and brush the top of the puff pastry, brush the bottoms of the corners, and press them against the outside of the skillet.
Cut 3-4 1 inch slits in top to vent. Sprinkle with flaky salt and pepper.
Place the skillet on top of a baking sheet to catch any drips. Bake for 30-40 minutes until the top of the puff pastry is golden brown and the chicken mixture is bubbly. Let cool for 10 minutes before serving.
Barbara’s Tips + Notes
- You can add frozen peas and carrots instead of or in addition to corn.
- Try to avoid opening the oven door as much as possible. Each time you open the oven, the temperature can change which will affect your cook time and final product.
- Taste your chicken filling before layering the puff pastry on top to make sure it’s seasoned to taste. Once that flaky crust is on, it’ll be a lot harder to adjust.
Nutrition
Calories: 537kcal | Carbohydrates: 34g | Protein: 25g | Fat: 34g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 0.3g | Cholesterol: 111mg | Sodium: 611mg | Potassium: 451mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4194IU | Vitamin C: 8mg | Calcium: 60mg | Iron: 3mg
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