This Puff Pastry Chicken Pot Pie is a wonderfully delicious and hearty recipe. Made with rotisserie chicken, potatoes, mirepoix, and plenty of garlic and herbs, topped with flaky buttery store-bought puff pastry crust. It’s perfect to feed a hungry crowd, and truly the perfect comfort food.
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Ingredients
- Rotisserie chicken: Grocery store rotisserie chicken is a perfect short cut to help simplify this chicken pot pie recipe. Cut it into roughly 1 inch cubes.
- Potato: A single russet potato, peeled and cut into half-inch chunks.
- Mirepoix: A mix of onion, carrots, and celery. Traditionally, the ratio is 2 parts onion to 1 part carrot and 1 part celery. However in this recipe we do equal parts onion and carrot.
- Garlic: Plenty of cloves chopped up. Measure garlic with your heart.
- Peas: Frozen petite peas are my favorite, but frozen sweet peas are also fine.
- Herbs: A mixture of dried thyme for the classic pot pie flavor, and fresh parsley for a little extra something special.
- Flour: All purpose flour. This will help thicken the sauce.
- Milk: Whole milk to make the creamy filling.
- Chicken stock: This combines with the milk to make the sauce of the filling.
- Puff pastry: (Thawed) frozen store bought puff pastry sheets (usually sold as 2 sheets in a package). All-butter puff pastry is the best.
Ingredient substitutions
- Rotisserie chicken: You can use cubed chicken breast instead of rotisserie chicken. If you do this, cook the chicken until no longer pink on the outside as the first step. Then continue with the recipe. You can also use leftover turkey.
- Peas: You can use fresh peas or canned peas (drain and rise if you go the canned route). For either of these options, add them to the dish just before you bake otherwise you run the risk of them getting too mushy.
- Herbs: Adding some fresh rosemary or sage would also be delicious. You can use fresh thyme instead of dried – use about 1 tablespoon fresh.
- Milk: Make it dairy free by using full fat coconut milk. Make it extra creamy by using heavy cream.
- Chicken stock: Use chicken broth or vegetable broth / stock.
- Veggies: You can add more vegetables to the filling mixture such as chopped green beans or mushrooms.
- Puff pastry: I use store bought, but if you want to make your own try this recipe.
Step by step instructions
While there are a few steps required to make this puff pastry chicken pot pie recipe, they’re all relatively straightforward and easy to accomplish! Let’s get to it:
1. Cook the mirepoix. Heat your large skillet and olive oil over medium heat. Add the mirepoix, cubed potatoes, dried thyme, salt, and black pepper. Cook until softened, 5 minutes.
2. Add the flour. Lower the heat to medium-low and sprinkle the flour over the vegetables. Stir it all together until all the flour is no longer dry.
3. Add the milk. Still on medium-low heat, stir in the milk and cook for 2 minutes until it coats everything.
4. Add the stock. Stir in the chicken stock and raise to medium-high heat until it comes to a simmer, then lower to medium-low and simmer until slightly thickened – about 5-8 minutes. You want it to be able to coat the back of a spoon (this is the sauce/gravy).
5. Add the remainder of the ingredients. Once the sauce is thickened, add the cubed cooked chicken, frozen peas, and fresh parsley to the pot pie filling. Stir to combine.
6. Roll out the puff pastry. On a clean surface, roll out the sheet of puff pastry dough using a rolling pin until it is wide enough to cover the circumference of your pan with some extra hang room.
7. Make an egg wash. Crack the egg into a small bowl and whisk until scrambled.
8. Cover the pot pie. Gently place the puff pastry centered over the pot pie, folding the edges on top of themselves.
9. Brush with egg wash. Evenly brush egg wash over the puff pastry and cut a few slits in the center using a sharp knife to allow air to escape.
10. Bake. Bake the puff pastry chicken pot pie in a 400℉ oven for 20 minutes until the puff pastry is golden brown and puffed.
Tips and tricks
- Use a 10-inch oven safe skillet. I find it’s the perfect size for this recipe. A little bigger would be okay (for example, 12-inch skillet), however, any smaller and it won’t all fit.
- If using cast iron, use one that is well seasoned so the food doesn’t stick.
- Bake the chicken pot pie on a large baking sheet that way if there’s any spillage it won’t end up on the bottom of your oven.
- Defrost your puff pastry in the fridge at least 5-6 hours prior to using it. If you’re in a pinch you can defrost it at room temp, it’ll take about 30 mins-1 hour. But once defrosted put it back in the fridge if possible to firm back up.
- Preheat your oven before you start cooking the recipe. Puff pastry shouldn’t be at room temperature for long because the butter will melt and it won’t get as puffy, so the quicker you can go from rolling it out to putting it in the oven, the better!
- Don’t skip the egg wash - it makes the puff pastry golden and give it the shiny top.
- Store bought chicken stock is perfectly fine, but if you have homemade chicken stock definitely use that it's so good!!
Storage and reheating
To store this recipe, you can keep it in the skillet or dish you baked it in, and cover and keep in the fridge for up to 2-3 days. Alternatively, you can scoop the filling into an airtight container then cut the remaining puff pastry into smaller pieces and add on top.
To reheat, warm in the oven at 350℉ until warmed through, about 15 minutes.
Make ahead instructions
Make the filling mixture (up to step 5). Allow it to cool to room temperature, then store in the fridge (ideally just overnight) either in the skillet or in a baking dish. When you’re ready to bake, take it out of the fridge to get the chill off while you roll out the puff pastry. Then continue according to directions to finish.
FAQs
Sure! Cook the filling mixture as instructed, then pour into oven safe mini ramekins. Cut the puff pastry into smaller pieces to cover each individual serving, brush each with egg wash, cut a slit, and bake according to instructions.
Use a gluten free flour in place of all purpose flour in the sauce. For the topping, I’d recommend making (or buying) a gluten free pie crust in place of the puff pastry, as puff pastry has gluten.
Yes. You can freeze it either before or after you bake it. With either, wrap tightly and freeze for up to 3 months. If you froze before baking, just take it out of the freezer, brush with egg wash, and bake at 400℉ until golden (roughly 20-30 minutes). If you froze after baking, simply bake again at 350℉until warmed through (roughly 20 minutes).
This recipe does not call for a double crust, because puff pastry wouldn't hold up in the same way as a pie crust and would be soggy.
While generally the same, chicken pie typically has a double crust (top and bottom) and chicken pot pie just has the top crust.
More chicken recipes
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Recipe
Puff Pastry Chicken Pot Pie
INGREDIENTS
- 2 cups cubed rotisserie chicken
- 1 russet potato peeled and cubed
- 1 cup yellow onion diced (1 onion)
- 1 cup carrots chopped (about 3-4 thin stalks)
- ½ cup celery sliced (about 2-3 stalks)
- 1 teaspoon dried thyme
- 4 cloves garlic minced
- ¼ cup flour
- ½ cup whole milk
- 2 cups chicken stock
- 1 cup frozen peas
- 1 sheet puff pastry thawed
- 1 egg beaten (egg wash)
- 1 teaspoon salt
- ½ teaspoon pepper
INSTRUCTIONS
- Preheat your oven to 400℉
- Heat your large skillet and olive oil over medium heat. Add the mirepoix, cubed potatoes, dried thyme, salt, and black pepper. Cook until softened, 5 minutes.
- Lower the heat to medium-low and sprinkle the flour over the vegetables. Stir it all together until all the flour is no longer dry.
- Still on medium-low heat, stir in the milk and cook for 2 minutes until it coats everything.
- Stir in the chicken stock and raise to medium-high heat until it comes to a simmer, then lower to medium-low and simmer until slightly thickened – about 5-8 minutes. You want it to be able to coat the back of a spoon (this is the sauce/gravy).
- Once the sauce is thickened, add the cubed cooked chicken, frozen peas, and fresh parsley to the pot pie filling. Stir to combine.
- On a clean surface, roll out the sheet of puff pastry dough using a rolling pin until it is wide enough to cover the circumference of your pan with some extra hang room.
- Crack the egg into a small bowl and whisk until scrambled.
- Gently place the puff pastry centered over the pot pie, folding the edges on top of themselves.
- Evenly brush egg wash over the puff pastry and cut a few slits in the center using a sharp knife to allow air to escape.
- Bake the puff pastry chicken pot pie for 20 minutes until the puff pastry is golden brown and puffed.
lisa
This pot pie was delicious and very easy to make.
I find the ingredients photos extremely helpful for chopping sizing!
Haley
Thank you!!