Get ready for a culinary adventure as we present our Golden Delight Puff Pastry Chicken Potpie! Imagine succulent pieces of chicken, vibrant vegetables, and a luscious cream sauce, all encased in a golden-brown lattice of puff pastry. This recipe takes the classic comfort of chicken potpie to new heights, delivering a dish that’s as visually stunning as it is delicious.

Resume of the Recipe:

The Golden Delight Puff Pastry Chicken Potpie is a symphony of flavors and textures. Tender chicken, a medley of vegetables, and a rich, creamy sauce come together beneath a flaky puff pastry lattice to create a dish that’s both comforting and impressive. With a touch of herbs and a hint of lemon, every bite is a culinary masterpiece.


Our Golden Delight Puff Pastry Chicken Potpie is not just a meal; it’s an experience. From the first flaky bite of puff pastry to the last spoonful of creamy goodness, this recipe will become a cherished favorite. Whether you’re hosting a dinner party or simply craving comfort food, this potpie is sure to delight your senses.

Frequently Asked Questions:

Can I use store-bought rotisserie chicken for this recipe?
Absolutely! Using pre-cooked rotisserie chicken is a time-saving option that adds a depth of flavor to the potpie.
Can I substitute fresh vegetables for frozen ones?
Yes, feel free to use fresh vegetables, but make sure to adjust the cooking time as needed to ensure they are tender.

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Puff Pastry Chicken Potpie

  • Author: Olivia
  • Total Time: 1 hour 15 minutes
  • Yield: 6 Servings 1x



1 package (17.3 ounces) frozen puff pastry, thawed
2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
1 teaspoon salt, divided
1 teaspoon pepper, divided
4 tablespoons butter, divided
1 large onion, chopped
2 garlic cloves, minced
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1 teaspoon minced fresh sage or 1/4 teaspoon rubbed sage
1/2 cup all-purpose flour
11/2 cups chicken broth
1 cup plus 1 tablespoon half-and-half cream, divided
2 cups frozen mixed vegetables (about 10 ounces)
1 tablespoon lemon juice
1 large egg yolk


Preheat your oven to 400°F. Roll each puff pastry sheet into a 12×10-inch rectangle. Cut one sheet into six 2-inch strips and the other sheet into five 2-inch strips. Create a lattice pattern on a baking sheet and freeze while preparing the filling.
Toss chicken with 1/2 teaspoon each of salt and pepper. Brown the chicken in 1 tablespoon of butter in a skillet over medium-high heat. Remove from the pan.
In the same skillet, sauté chopped onion in the remaining butter until tender. Add garlic and herbs; cook for an additional minute. Stir in flour until blended; gradually add broth and 1 cup cream. Bring to a boil, stirring constantly until thickened.
Stir in vegetables, lemon juice, browned chicken, and the remaining salt and pepper. Bring to a boil again. Transfer the mixture to a greased 2-1/2-qt. oblong baking dish. Top with the frozen lattice, trimming it to fit.
Whisk together egg yolk and the remaining cream; brush over the pastry lattice. Bake until the filling is bubbly, and the pastry is golden brown, approximately 45-55 minutes. Cover loosely with foil if the pastry gets too dark. Let it stand for 15 minutes before serving.

  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Category: Dinner, Comfort Food, Impressive Dishes

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