This chicken pot pie with puff pastry features seasoned, tender chicken folded into a creamy vegetable filling, all baked inside a flaky puff pastry crust and topped with a golden, buttery lid. It’s comforting, flavorful, and surprisingly simple to prepare.
I like to serve it with a crisp green salad and crusty Italian bread for a complete, satisfying dinner.
Table of Contents
- Ingredient Notes
- Top Tips For a Fail-Proof Chicken Pot Pie
- Storage
- More Delicious Chicken Recipes…
- Chicken Pot Pie with Puff Pastry Recipe
Ingredient Notes
See the recipe card below for exact ingredient amounts and full instructions.
Chicken – Boneless chicken thighs are used here for their flavor and juiciness. If you prefer, rotisserie chicken works well and saves time.
Vegetables – A mix of onion, carrots, and celery combined with frozen peas and corn creates a classic pot pie filling with good texture and flavor.
Puff Pastry – Store-bought puff pastry is convenient and yields a flaky crust. Thaw it according to package directions and keep it cold so it puffs nicely. If needed, a standard pie crust can be used instead.
Top Tips For a Fail-Proof Chicken Pot Pie
- Season the chicken well before adding it to the filling; underseasoned chicken will make the whole pie taste flat.
- The filling should be thick—much thicker than a soup—because it will loosen slightly during baking.
- Keep puff pastry cold until baking; chilled pastry puffs higher and becomes flakier. If it softens, chill briefly before baking.
- Cut a few small slits in the top crust for steam to escape. This keeps the pastry crisp and prevents spills.
- Let the pie rest for at least 10 minutes after baking so the filling sets and slices hold together.
Storage
Cool the pot pie completely, then store in an airtight container in the refrigerator for up to 3 days. Reheat portions in the oven or microwave until heated through.
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More Delicious Chicken Recipes…
- Marry Me Chicken Noodle Soup
- Chicken and Dumplings
- Southern Fried Chicken and Waffles
Chicken Pot Pie with Puff Pastry
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Equipment
-
9-inch pie dish
Ingredients
- 1 lb chicken thighs, boneless, skinless
- 2 teaspoons paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons Italian seasoning
- 2 celery stalks, finely sliced
- 1 cup carrots, finely sliced or diced
- 1 large onion, finely diced
- 3 garlic cloves, minced
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon fresh thyme
- 6 tablespoons butter
- ⅓ cup all-purpose flour
- 2 cups chicken stock
- ½ cup heavy cream
- ¼ cup freshly grated Parmesan cheese
- 2 teaspoons Worcestershire sauce
- ½ cup frozen peas
- ½ cup frozen corn
- 2 sheets puff pastry, thawed but cold
- 1 egg, beaten (for egg wash)
- Salt and pepper, to taste
- Olive oil, for sautéing and cooking
Instructions
- Preheat the oven to 400°F (200°C).
- Season chicken thighs with salt, pepper, and the spices. In a hot skillet with a little oil, cook the thighs 5–6 minutes per side. After flipping, cover and reduce heat to medium-low to keep the meat juicy. Cook until done.
- Remove the chicken and shred it with two forks or an electric mixer. Set aside.
- In the same skillet, add more oil if needed and sauté the onion, celery, and carrots over medium-low heat for 6–7 minutes until softened.
- Add garlic, rosemary, and thyme and cook 30 seconds until fragrant.
- Add butter and scrape the pan, then whisk in the flour and cook for a few minutes to remove the raw flour taste.
- Gradually stir in the chicken stock and heavy cream. Simmer 10–15 minutes until the sauce thickens. Stir in Parmesan, Worcestershire, shredded chicken, peas, and corn. Simmer a few minutes more and season generously with salt and pepper.
- Press one sheet of puff pastry into a 9-inch pie dish. Pour in the filling and cover with the second sheet of puff pastry (or arrange a lattice if preferred).
- Trim the edges and seal. Cut small slits in the top to vent steam and brush the pastry with the beaten egg.
- Bake 30–35 minutes until the pastry is puffed and golden. Sprinkle with coarse salt and let rest at least 10 minutes before slicing. Serve warm.
Notes
- Flavor the chicken well whether you cook it fresh or use rotisserie; underseasoned chicken results in a bland filling.
- Start with a thick filling because it will thin slightly while baking.
- Keep puff pastry cold until baking for the best rise and flakiness.
- Vent the top crust with small slits to prevent steam buildup and soggy pastry.
- Allow the pie to rest 10 minutes after baking so the filling sets for cleaner slices.
Nutrition
Nutrition information is an approximation and should be used as a guideline.
Additional Info
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