Chicken pot pie with puff pastry is a creamy skillet filling of cooked chicken, onion, celery and mixed vegetables in a butter, broth and milk sauce, poured into a baking dish and topped with one sheet of puff pastry. It bakes at 400°F for 25 to 30 minutes, until the filling bubbles and the top is puffed and golden.
How to make chicken pot pie with puff pastry: soften onion, garlic and celery in butter, stir in flour, whisk in broth and milk, simmer until thick, add the chicken and vegetables, pour into a greased dish, cover with puff pastry, cut slits and bake at 400°F for 25 to 30 minutes.
Why You’ll Love It
- No bottom crust to roll: one sheet of puff pastry goes on top.
- Uses cooked chicken, so the filling comes together in one skillet.
- Golden, flaky top with an optional egg wash.
- Feeds 6 from one 10-inch dish, or bake it in ramekins.
Ingredient Notes
Cooked chicken. Four cups, diced into 1/2-inch pieces. Turkey works in its place.
Puff pastry. One sheet, thawed. Set it on the counter to thaw while you make the filling.
The sauce. Butter, flour, chicken broth and milk make the creamy base. Celery seed, salt and pepper season it.
Vegetables and herbs. A small yellow onion, garlic, thinly sliced celery, 2 cups of frozen mixed vegetables, and a tablespoon each of fresh rosemary and Italian parsley.
Egg wash. One large egg beaten with a tablespoon of water. It’s optional, but it helps seal the pastry and gives it a glossy, golden-brown finish.
Ingredients
- 1/4 cup butter, plus extra for greasing the dish
- 1 small yellow onion, chopped small (about 1 cup)
- 2 cloves garlic, minced
- 1/2 cup celery, sliced very thin (about 2 stalks)
- 1/3 cup all-purpose flour
- 1 1/2 cups chicken broth
- 1 cup milk
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon celery seed
- 4 cups cooked chicken, diced into 1/2-inch pieces (turkey may be substituted)
- 2 cups frozen mixed vegetables
- 1 tablespoon fresh rosemary, minced
- 1 tablespoon fresh Italian parsley, minced
- 1 sheet puff pastry, thawed
- 1 large egg beaten with 1 tablespoon water, for the egg wash (optional)
How to Make Chicken Pot Pie with Puff Pastry
1. Heat the oven. Heat the oven to 400°F. Grease a 10-inch baking dish with butter, or several individual ramekins. Set the puff pastry on the counter to thaw.
2. Soften the onion and celery. In a large deep skillet over medium-high heat, melt the butter. Add the onion, garlic and celery and cook until soft, about 3 minutes.
3. Make the sauce. Stir in the flour. Slowly stir in the chicken broth and whisk to combine. Add the milk with the salt, pepper and celery seed. Reduce the heat and simmer over medium-low until thickened, about 5 minutes.
4. Add the chicken and vegetables. Add the chicken, frozen mixed vegetables, rosemary and parsley. Stir to mix, then pour into the prepared dish.
5. Top with the pastry. Lay the puff pastry over the filling. Seal the edges and cut away any extra dough. Make a few slits in the top so steam can escape. Brush with the egg wash if you like.
6. Bake. Bake for 25 to 30 minutes, until the filling is bubbling, the pastry is golden and the center reads 165°F on a food thermometer. If the pastry browns too fast, lay a sheet of foil loosely over it.
7. Cool and serve. Let the pot pie cool for 10 minutes before serving.
How to Get a Crisp, Golden Puff Pastry Top
The pastry goes on top only, as a lid over the hot filling. These steps keep it puffed and golden.
- Size the sheet. Let the pastry cover the dish with about 1/2 inch extra on all 4 sides, then seal it to the rim and trim the rest.
- Let the steam out. Cut a few slits, or a small hole in the middle so the center crisps like the edges.
- Brush on egg wash. One egg and a tablespoon of water give a glossy, golden-brown finish and help seal the edges.
- Bake hot. 400°F for 25 to 30 minutes, until golden.
- Use foil if needed. If the top gets too dark before the filling bubbles, lay foil loosely over it.
- Catch drips. Set the dish on a parchment-lined baking sheet.
- Let it rest. Give it 10 minutes out of the oven before you cut in.
Other Ways to Top It
| Topping | How to do it |
|---|---|
| One sheet (this recipe) | Cover the dish, seal the edges, trim, cut slits |
| Squares | Cut the pastry into 16 to 24 squares and lay them over the filling, overlapping slightly |
| Lattice | Cut 2-inch strips from a 12×10-inch sheet, chill them in the freezer while you make the filling, and weave them over the top; no slits needed |
| 13×9 dish | Roll the 9×9 sheet out to 13 inches wide so it covers the larger dish |
Variations
- Turkey pot pie: use 4 cups of cooked turkey in place of the chicken.
- Individual pies: divide the filling between greased ramekins and top each with a piece of pastry.
- Skillet pot pie: keep the filling in an oven-safe skillet, top it with the pastry, and set it on a parchment-lined baking sheet to catch drips.
Storage & Reheating
Refrigerate leftovers within 2 hours in shallow, covered containers and eat them within 3 to 4 days. They can be frozen for 3 to 4 months, though USDA FSIS notes that cream sauces don’t freeze well, so the filling’s texture may change. Thaw in the refrigerator, in cold water or in the microwave, never on the counter. Reheat covered in the oven, on the stove or in the microwave until it reaches 165°F; a frozen casserole takes about one and a half times as long to reheat. Don’t reheat leftovers in a slow cooker.
What to Serve With It
Pot pie is a full meal on its own; a green salad or steamed green beans on the side is plenty. For more chicken pot pie ideas, try slow cooker 5-ingredient chicken pot pie, chicken pot pie noodle skillet, slow cooker 4-ingredient Amish chicken pot pie or slow cooker Amish chicken pot pie noodles. For another cozy chicken bake, there’s Ritz cracker chicken casserole and chicken and dumplings with biscuits.
Frequently Asked Questions
How do you make a creamy chicken pie with puff pastry?
Make the sauce in the skillet: butter and flour, then chicken broth and milk, simmered over medium-low for about 5 minutes until thick. Stir in the chicken and vegetables, pour it into the dish and top with the pastry.
Do I need to cut slits in the puff pastry?
Yes, a few slits or a small hole in the middle let steam escape. A lattice top doesn’t need them.
Can I use raw chicken?
This recipe uses cooked chicken. The filling still needs to reach 165°F in the center before you take it out of the oven.
What if my puff pastry gets too dark?
Lay a sheet of foil loosely over the top for the rest of the bake, until the filling is bubbling and reads 165°F.
Final Notes
A skillet of creamy filling and one sheet of puff pastry is all it takes for a golden pot pie on a weeknight. Tell me in the comments which topping you went with.
Chicken Pot Pie with Puff Pastry
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Ingredients
- 1/4 cup butter plus extra for greasing the dish
- 1 small yellow onion chopped small, about 1 cup
- 2 cloves garlic minced
- 1/2 cup celery sliced very thin, about 2 stalks
- 1/3 cup all-purpose flour
- 1 1/2 cups chicken broth
- 1 cup milk
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon celery seed
- 4 cups cooked chicken diced into 1/2-inch pieces; turkey may be substituted
- 2 cups frozen mixed vegetables
- 1 tablespoon fresh rosemary minced
- 1 tablespoon fresh Italian parsley minced
- 1 sheet puff pastry thawed
- 1 large egg beaten with 1 tablespoon water for the egg wash; optional
Instructions
- Heat the oven to 400F. Grease a 10-inch baking dish with butter, or several individual ramekins. Set the puff pastry on the counter to thaw.
- In a large deep skillet over medium-high heat, melt the butter. Add the onion, garlic and celery and cook until soft, about 3 minutes.
- Stir in the flour. Slowly stir in the chicken broth and whisk to combine. Add the milk with the salt, pepper and celery seed. Reduce the heat and simmer over medium-low until thickened, about 5 minutes.
- Add the chicken, frozen mixed vegetables, rosemary and parsley. Stir to mix, then pour into the prepared dish.
- Lay the puff pastry over the filling. Seal the edges and cut away any extra dough. Make a few slits in the top so steam can escape. Brush with the egg wash if you like.
- Bake for 25 to 30 minutes, until the filling is bubbling, the pastry is golden and the center reads 165F on a food thermometer. If the pastry browns too fast, lay a sheet of foil loosely over it.
- Let the pot pie cool for 10 minutes before serving.
Notes
Nutrition
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