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Puff Pastry Chicken Pot Pie

Puff Pastry Chicken Pot Pie

Puff pastry chicken pot pie features a creamy chicken and vegetable filling topped with flaky, golden puff pastry instead of traditional pie crust. It’s an easy, comforting dinner that feels elevated but comes together with simple ingredients.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4
Course: Dinner, Main Course
Cuisine: American
Calories: 460
Ingredients Method Notes

Ingredients
  

  • 2 cups cooked chicken diced or shredded
  • 2 tablespoons butter
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 cup carrots diced
  • 1 cup frozen peas
  • 2 tablespoons all-purpose flour
  • 1½ cups chicken broth
  • ½ cup milk or cream
  • Salt to taste
  • Black pepper to taste
  • ½ teaspoon dried thyme or poultry seasoning
  • 1 sheet puff pastry thawed
  • 1 egg beaten (for egg wash)

Method
 

  1. Preheat oven to 400°F (200°C).
  2. Melt butter in a skillet over medium heat. Add onion and cook until softened. Stir in garlic and cook until fragrant.
  3. Add carrots and cook for 2–3 minutes. Sprinkle flour over the vegetables and stir well.
  4. Slowly pour in chicken broth and milk, stirring constantly until a smooth, creamy sauce forms.
  5. Stir in chicken, peas, salt, pepper, and thyme. Remove from heat.
  6. Transfer the filling to a baking dish. Place puff pastry over the top, trimming excess and cutting small slits for steam.
  7. Brush the pastry with egg wash.
  8. Bake for 30–35 minutes, or until the pastry is golden brown and the filling is bubbling.
  9. Let rest for 5 minutes before serving.

Notes

  • Use cold puff pastry for the best rise and flakiness.
  • Do not over-thicken the filling; it will thicken more while baking.
  • For make-ahead meals, prepare the filling in advance and add puff pastry just before baking.
  • Reheat leftovers in the oven to keep the pastry crisp.