This Chicken Pot Pie with Puff Pastry delivers all the comfort you crave with half the effort. Store-bought puff pastry makes it easy, while the creamy filling packed with tender chicken and vegetables makes it absolutely delicious.
There’s something magical about pulling a bubbling pot pie from the oven on a cold evening. The golden pastry, the savory aroma filling your kitchen, and knowing that dinner is both impressive and surprisingly simple. I started making this version when I realized traditional pie crust was keeping me from enjoying pot pie more often. Swapping in puff pastry changed everything. Now I can have this comforting classic on the table in about an hour, using rotisserie chicken to make it even easier. The flaky, buttery layers on top paired with that rich, herb-infused filling create the perfect cold weather dinner.
Table of Contents
Ingredients for Chicken Pot Pie with Puff Pastry
I always start with quality ingredients because they make a real difference in the final dish. For the chicken, rotisserie works beautifully and saves time, though I sometimes poach my own when I have extra. My go-to for puff pastry is Pepperidge Farm – it’s reliable and creates those gorgeous flaky layers every time. Make sure to thaw it in the fridge overnight if you’re planning this for dinner.
- 3 cups shredded chicken breast (about 1 rotisserie chicken or see notes for cooking fresh)
- 4 slices bacon, diced
- 4 tablespoons unsalted butter
- 1½ cups sliced carrots – I recommend cutting them about ¼-inch thick for even cooking
- 1½ cups sliced celery
- 1 large yellow onion, diced
- 1 shallot, diced finely
- 8-10 cloves garlic, minced finely – In my experience, fresh garlic makes a huge difference here
- 1 teaspoon Morton kosher salt
- ½ teaspoon pepper
- ¼ teaspoon turmeric (optional)
- 1 tablespoon fresh chopped thyme
- 1 tablespoon fresh chopped rosemary – I usually use fresh herbs when possible for the best flavor
- 1 tablespoon fresh chopped sage
- ½ cup dry white wine (sauvignon blanc or pinot grigio)
- Scant ½ cup all-purpose flour
- 2¼ cups chicken stock or broth
- 1 cup milk
- 1½ cups frozen peas
- 1 package frozen puff pastry (14 ounces), thawed and cut into 2.5-3 inch squares – My preference is to thaw it in the fridge overnight
- 1 large egg
- 1 tablespoon water
Step-by-Step Instructions
I recommend using an oven-safe shallow dutch oven for this recipe because it distributes heat evenly and can go straight from stovetop to oven without transferring.
Step 1: Preheat your oven to 400°F. In a 3.5-quart shallow dutch oven or large oven-safe skillet, cook the diced bacon over medium-low heat for 6-8 minutes until most of the fat renders and the bacon turns crispy and golden. Add the butter and stir until completely melted.
Step 2: Add the carrots and celery, increase heat to medium, and sauté for 2-3 minutes until they begin to soften. Add the diced onion and continue cooking for 10 minutes, stirring occasionally, until the onion becomes translucent and fragrant.
Step 3: Stir in the shallot and garlic, cooking for 2-3 minutes until aromatic. Add the salt, pepper, turmeric, thyme, rosemary, and sage. Cook for 2 minutes to release the herb oils. Pour in the white wine to deglaze, scraping up any browned bits from the bottom. Let it reduce until almost completely evaporated, about 3-4 minutes.
Step 4: Sprinkle the flour over the vegetables and stir to create a thick paste. Cook for 2-3 minutes to remove the raw flour taste, then reduce heat to low. Slowly pour in the chicken broth while stirring constantly to prevent lumps. If your sauce seems too thin, let it simmer an extra 2-3 minutes before proceeding. Once smooth, gradually add the milk while continuing to stir.
Step 5: Stir in the frozen peas and fold in the shredded chicken until evenly distributed. Turn off the heat and smooth the mixture into an even layer. If your pan isn’t oven-safe, transfer to a 3.5-quart baking dish and place it on a baking sheet.
Step 6: Arrange the puff pastry squares in overlapping rows to completely cover the filling. Whisk together the egg and water, then brush generously over each pastry square. Bake for 20-25 minutes until the pastry puffs up and turns deep golden brown with visible flaky layers.
Perfect Side Dishes for Chicken Pot Pie
A simple side adds the perfect balance to this rich, creamy main dish.
Mixed Green Salad: Crisp lettuce with a tangy vinaigrette cuts through the creamy filling and adds a fresh element to your plate.
Roasted Brussels Sprouts: Caramelized edges and a slightly bitter flavor provide excellent contrast to the buttery pastry and creamy sauce.
Garlic Bread Rolls: Perfect for soaking up any extra filling that escapes from the crust, plus they add a satisfying crunch to the meal.
Cranberry Sauce: A spoonful of tart cranberry sauce on the side adds brightness and makes this feel like a holiday meal any night of the week.
Green Bean Casserole: This classic side dish adds color and a crisp-tender texture that complements the soft, creamy filling beautifully.
Hearty Cheddar Garlic Herb Potato Soup: For an extra comforting meal, serve a cup of this creamy soup alongside your pot pie.
How to Store and Reheat
Store leftover pot pie in an airtight container in the refrigerator for up to 3 days. The pastry will soften as it sits, but the filling maintains its delicious flavor.
For reheating, I recommend placing individual portions in a 375°F oven for 15-20 minutes until heated through and the pastry crisps up again. You can also microwave portions for 2-3 minutes, though the pastry won’t be as crispy.
This dish also freezes well for up to 2 months. Let it cool completely, wrap tightly in plastic wrap and foil, then freeze. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I make this pot pie ahead of time?
Yes, you can assemble the entire dish up to 24 hours in advance. Keep it covered in the refrigerator and add 5-10 minutes to the baking time since it will be cold.
What if I don’t have white wine?
Simply replace the wine with an additional ½ cup of chicken broth. The wine adds depth, but the dish will still be delicious without it.
Can I use a different type of pastry?
While puff pastry creates those signature flaky layers, you can use pie crust or even biscuit dough on top. Each will give you a different but equally comforting result.
Chicken Pot Pie with Puff Pastry
Ingredients
Equipment
Method
- Preheat the oven to 400°F. In a 3.5-quart shallow dutch oven or large oven-safe skillet, sauté the diced bacon over medium-low heat for 6-8 minutes until most of the fat has rendered and the bacon has browned. Add the butter and stir until melted.
- Add the carrots and celery. Increase the heat to medium and sauté for 2-3 minutes until they begin to soften. Add the onion and sauté for 10 minutes, or until translucent.
- Add the shallot and garlic. Sauté for 2-3 minutes or until fragrant. Add the salt, pepper, turmeric, thyme, rosemary, and sage. Sauté for 2 minutes to release the herb oils.
- Deglaze the pan with the wine, scraping any brown bits off the bottom of the pan. Reduce until almost all of the wine has evaporated, about 3-4 minutes.
- Add the flour and cook for 2-3 minutes until it forms a thick paste. Reduce the heat to low. While stirring continuously, pour in the chicken broth slowly until completely combined.
- While stirring continuously, pour in the milk slowly until completely combined. Stir in the frozen peas. Turn the heat off.
- Fold in the shredded chicken and smooth the mixture into an even layer. If the pan is not oven-safe, transfer to a 3.5-quart baking dish. Place on a baking sheet if the dish is very full.
- Arrange the puff pastry squares so that they are overlapping and cover all of the filling. Whisk together the egg and water. Brush each square so that they are all coated.
- Bake for 20-25 minutes, or until the pastry has puffed up and turned deep golden brown with visible flaky layers.
