Go Back
+ servings
Close up shot of finished dish with a slice removed.

Puff Pastry Chicken Pot Pie

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. 
5 from 2 votes
Print Pin
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 4 servings

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. 

Nutrition Estimate

Calories: 769kcal | Carbohydrates: 63g | Protein: 47g | Fat: 37g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 0.01g | Cholesterol: 162mg | Sodium: 1382mg | Potassium: 754mg | Fiber: 6g | Sugar: 10g | Vitamin A: 5805IU | Vitamin C: 24mg | Calcium: 107mg | Iron: 4mg
Course: Main Course
Cuisine: American
Keyword: Chicken, Puff pastry
Author: Haley