Flaky buttery pastry tops a luscious medley of tender chicken, hearty vegetables, and a creamy, savory sauce in these puff pastry pot pies.
The flaky, butter-kissed puff pastry crowns each pot pie, providing a satisfying crunch that gives way to a symphony of textures and tastes that deliver hearty homemade deliciousness in each bite.
Easy Pot Pie Recipes
Oh, how I love pot pies. They’re a blissful, comforting indulgence whether they’re made completely from scratch or with the help of a quick and easy store-bought pie crust or a sheet of puff pastry.
Topped with biscuits, tucked under a crust, made spicy with green chile, filled with leftover roasted vegetables or a bag of frozen mixed vegetables, there’s no end to the ways you can pull together a pot pie.
Puff Pastry Pot Pie
Pot Pies are a terrific way to use up leftover meats and vegetables. If you have leftover turkey or ham in the house tomorrow, swap that for the chicken in this puff pastry pot pie.
Next time you make a pot roast, you’re going to want to set aside some of the leftovers, just so you tuck them into a pie crust for this roast beef pot pie. For an easy pot pie that requires no leftovers, ground beef works great too.
Puff Pastry Chicken Pot Pie
You’ll need the following ingredients to make this recipe:
- yellow onion
- chicken broth
- salt, pepper, and celery seed
- fresh rosemary and parsley
- mixed vegetables
- puff pastry
Chicken Pot Pie with Puff Pastry
You can assemble your chicken pot pies with puff pastry in a couple of different ways. Pour the filling into a greased 10-inch (or 2.5 quart) baking dish and then top with a sheet of puff pastry. That’s about as easy as it gets.
Alternatively, you can divide the filling into individual ramekins or smaller oven-safe baking dishes. Then cut the puff pastry to fit each dish.
An easy way to trim the pastry to fit is simply to turn the dishes over on the sheet of pastry and use a paring knife to trim around each one. Similar to these miniature biscuit topped pot pies, puff pastry pot pies make for really cute individual presentations too.
Chicken Pot Pie Recipe with Puff Pastry
Preheat oven to 400°F. Grease an 8-inch baking dish with butter. Set one sheet of puff pastry on the counter to thaw.
In a large deep skillet, over medium-high heat, melt the butter. Add the onions and celery and cook until soft, about 3 minutes. Stir in flour. Slowly stir in chicken broth and whisk to combine.
Add the milk along with the salt, pepper, and celery seed. Reduce heat and simmer over medium-low heat until thickened, about 5 minutes.
Add the chicken and vegetables. Then add the rosemary and parsley. Stir to mix throughout. Pour the mixture into the prepared baking dish.
Puff Pastry Pot Pie Recipe
Top with a sheet of puff pastry. Seal the edges and cut away any excess dough. Make a few slits in the top to allow steam to escape while baking. Brush the crust with an egg wash, if desired.
To make an egg wash, whisk together one egg with about a teaspoon of water and brush this mixture over the crust before baking. (The egg helps the crust brown beautifully.)
Bake for 25-30 minutes, or until the filling is bubbling hot and the crust is golden. Cool for 10 minutes before serving.
Want a few more tasty ways to use up leftover chicken? Saucy bites of tangy chicken come together perfectly with roasted potatoes and broccoli in this BBQ Chicken Potato Casserole.
Chicken Parmesan Zucchini Boats are a timeless combination of flavors with savory chicken, gooey mozzarella, and marinara sauce, nestled in tender-crisp squash, and topped with toasted bread crumbs.
Tender chicken and a rainbow of vegetables mingle with noodles in a smoky chipotle sauce to make this Chipotle Chicken Pasta an easy dinner that is out of this world.
Tender chunks of chicken, creamy cannellini beans, and sweet corn all swim in a velvety, spiced broth that’s just begging to be devoured. This White Chicken Chili with Corn has just the right amount of heat.
Chicken Pot Pie with Puff Pastry
- ¼ cup butter
- 1 small yellow onion chopped small, about 1 cup
- 2 cloves garlic minced
- ½ cup celery sliced very thin, about 2 stalks
- ⅓ cup all-purpose flour
- 1½ cups chicken broth
- 1 cup milk
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon celery seed
- 4 cups cooked chicken diced into ½-inch pieces (turkey may be substituted)
- 2 cups frozen mixed vegetables
- 1 tablespoon fresh rosemary minced
- 1 tablespoon fresh Italian parsley minced
- 1 sheet of puff pastry thawed
- Preheat oven to 400°F. Grease a 10-inch baking dish with butter, or several individual ramekins. Set one sheet of puff pastry on the counter to thaw.
- In a large deep skillet, over medium-high heat, melt the butter. Add the onions and celery and cook until soft, about 3 minutes. Stir in flour. Slowly stir in chicken broth and whisk to combine.
- Add the milk along with the salt, pepper, and celery seed. Reduce heat and simmer over medium-low heat until thickened, about 5 minutes.
- Add the chicken and vegetables, along with the rosemary and parsley. Stir to mix throughout. Pour the mixture into the prepared baking dish.
- Top with a sheet of puff pastry. Seal the edges and cut away any excess dough. Make a few slits in the top to allow steam to escape while baking. Brush the crust with an egg wash, if desired. (egg wash note below)
- Bake for 25-30 minutes, or until the filling is bubbling hot and the crust is golden. Cool for 10 minutes before serving.