Puff Pastry Chicken Pot Pie

This comforting Puff Pastry Chicken Pot Pie comes together in no time flat using frozen puff pastry for the crust. Bake it until it’s golden and bubbly then scoop a heaping helping and enjoy a one dish meal!

Easy Puff Pastry Chicken Pot Pie Recipe

Chicken Pot Pie is a year-round comfort food to make. This easy chicken pot pie recipe uses tender rotisserie chicken and fresh veggies topped with a buttery puff pastry crust. It’s a rustic version of downhome comfort food. How to make simple Chicken Pot Pie with Puff Pastry: (Scroll down for full printable recipe.)

• Sheet Pan – Preheat the oven to 425° F. Line a sheet pan with parchment paper.
• Puff Pastry – Remove the puff pastry from the freezer and allow it to defrost just enough to unfold. Roll roughly into a 12×12 inch square. Cut the puff pastry into 12 one-inch wide long strips. Place strips in a single layer on a parchment paper lined sheet pan. Place into the refrigerator while you make the pot pie filling to keep the pastry cold.
• Vegetables – Melt the butter with the oil over medium high heat in a skillet. To the pan add the carrot, celery and onion. Saute for 3-4 minutes until softened then add the diced potato. Continue to cook over medium heat for an additional 5 minutes or until fork tender. Add the garlic cooking for 1 minute longer.
• Sauce – To the pan whisk in the chicken stock. In a small bowl dissolve cornstarch in cold heavy cream, Whisk into the pan with the poultry seasoning, salt and lemon pepper. Simmer on medium stirring constantly just until thickened like a thin gravy (Tip: If the sauce doesn’t thicken adequately, add additional cornstarch 1 Tbsp at a time to thicken further. Mix it with just enough chicken stock or cream to dissolve.)
• Chicken – To the pan add the chicken and peas. Mix to combine then remove from the heat.
• Weave the Pastry – Remove the puff pastry strips from the refrigerator and arrange on top of the pot pie, weaving them into a lattice design with 6 vertical and 6 horizontal strips. Brush the top of the puff pastry with beaten egg wash.
• Bake – Transfer to the oven. Bake per the recipe until the filling is hot and bubbly, and the pastry is lightly golden brown.
• Let stand for 5 minutes then scoop and serve garnished with parsley.

How to Make the BEST Puff Pastry Chicken Pot Pie Recipe

• Ingredients you’ll need to make homemade Puff Pastry Chicken Pot Pie: One sheet frozen puff pastry (1/2 of a 17.3 oz box), salted or unsalted butter, olive oil or vegetable oil, carrots, celery, onion, garlic, russet potato, chicken stock, heavy cream, cornstarch, poultry seasoning, salt, lemon pepper or black pepper, cubed cooked chicken, frozen petite peas, 1 large egg beaten with 1 teaspoon water for the egg wash and chopped Italian parsley for garnishing.
• Kitchen tools you’ll need: Deep dish 10 inch skillet, sharp knife and cutting board, measuring cups and spoons, whisk, small bowl, parchment paper lined sheet pan.
• The puff pastry should be cold but not frozen, when you put it on top of the pot pie. I cut it into strips and then store the strips in the refrigerator until I’m ready for them.
• I brush the top of my pot pie with an egg wash. You may also opt to use melted butter. This will help the crust turn a nice golden color as it bakes.
• For a lighter gravy, you can use light cream or half and half to make the cornstarch slurry.
• Store-bought puff pastry: Puff pastry usually comes in a box with two puff pastry sheets. This recipe just uses one sheet, so you can pop the other sheet back into the freezer for another meal.
• It’s important to allow the puff pastry to thaw just enough to unfold, roll and cut into strips. It needs to be cold when you put it on top of the pot pie as the skillet and filling will both be warm. Cut it into strips and then store the strips in the refrigerator until you’re ready for them.
• You could substitute prepared pie crust dough if you’d like, but you will need to bake the pot pie at a lower temp for a longer time. I would recommend 375°F for 35-40 minutes, but check the instructions on your pie dough package and watch for doneness.
• You could use chicken broth in place of chicken stock.
• This pot pie is served by cutting through the pastry and scooping the pie into a bowl. It won’t cut like a double crust pie. It’s a rustic version.
• You could also turn this into a turkey pot pie with puff pastry as the perfect use for your leftover Thanksgiving turkey.
• Store Puff Pastry Chicken Pot Pie chilled in the refrigerator for up to 3 days. Please note, the puff pastry will soften once chilled.
• Reheat in single servings in the microwave until heated through. If you transfer to an oven safe dish, you can reheat in a 325°F air fryer for several minutes or a 375°F oven justy until heated through.

More Easy Chicken Recipes to Make

• Make this Smothered Chicken and Gravy in the oven.
• Skip the drive thru and make your own Crispy Chicken Sandwich.
• Serve this Bourbon Chicken over sticky rice for a NOLA experience at home.
• My recipe for Southern Fried Chicken is the only one you’ll ever need. It’s finger licking good!
• You can make this Lemon Rosemary Roast Chicken for supper any night of the week.
• Honey Mustard Chicken Thighs can be made inside on a grill pan or on an outdoor gas grill.
• Creamy Chicken Tetrazzini is a family friendly meal that won’t break the bank.
• Honey Bourbon Chicken Pops from Food Network.

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Helpful Kitchen Items:

• 10 inch Cast Iron Skillet
• Knives and Chopping Board
• Measuring Set
• Mixing Bowls