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Store-bought puff pastry just might be the ultimate kitchen hack. No more rolling butter and dough and waiting. Just an easy solution for the flaky, buttery crust we all crave. And, this elegant chicken pot pie with puff pastry puts it to good use, covering a savory filling that is loaded with tender chicken, hearty vegetables, and a creamy sauce.
Chicken Pot Pie with Puff Pastry
Oh, how I love pot pies. They’re a blissful, comforting indulgence. And, that’s true whether they’re made completely from scratch or with the help of a store-bought crust.
Let me be honest. While I love the decadence of an artisanal puff pastry, I rarely have the time (or motivation) to make it at home. So, I’m not above buying it at the store. In fact, my favorite recipe ever that uses store-bought puff pastry is these palmier cookies. I’ve been making them for years now and they never fail to impress our friends.
Depending on how many you’re feeding, you can assemble individual pot pies with puff pastry, or you can use a casserole dish to make one for the whole family. Regardless of how many you want to make, puff pastry is the perfect crown.
The butter-kissed puff pastry provides a satisfying crunch that gives way to all the tender textures and wonderful flavors below. And, since it’s ready to go when you buy it, this pot pie is super easy to throw together. Don’t worry, no one will know. How would they know?
And, since I’m apparently just giving away my cooking secrets, let me just add that pot pies make a welcoming home for leftover meats and vegetables. Obviously, some flavors don’t fit. But, if it has a savory profile, it can be added to a chicken pot pie, no problem.
Puff Pastry Chicken Pot Pie
I do have a few tips I have acquired for making a beautiful puff pastry chicken pot pie. First, it’s easier to trim the puff pastry if you lay it out flat. Then, set the dishes you want to use face down on top of it and trim.
Second, you can make individual pot pies just as easily as you can make a giant casserole. And third, just because you’re making one big casserole-sized pot pie, that doesn’t mean you can’t still have a beautiful crust. Cut the puff pastry into squares or strips and layer them out across the top in a visually distinctive pattern. It only takes a minute, but it makes your puff pastry crust look like it came from a bakery!
What Goes with Chicken Pot Pie
Because this dish is basically a whole meal by itself, it can be hard to know what goes with chicken pot pie. But, I have some suggestions that I use when serving this at my table.
The first is this sweet kale salad. A little sweetness goes a long way in balancing out such a hearty main dish. And, it uses seasonal produce that is at its peak in the cold months. That’s certainly when pot pie most frequently appears on our menu. You could also serve this kale crunch salad for the same reasons, if you like the Chick-fil-A salad it copycats.
Leafy greens, crunchy apple slices, and chewy raisins are fabulous together in this spinach apple salad. It even has a tangy sweet dressing. The salad is a delightful balance for the flavors and textures in pot pie.
And, for the perfect dessert? Don’t wait on the oven. Skip it entirely with these no-bake avalanche cookies. They’ve got creamy peanut butter, chewy marshmallows, indulgent almond bark, Rice Krispies, and chocolate chips. And, they’re ready to eat in just 10 minutes!
Chicken Pot Pie with Puff Pastry
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 11/23/23 – recipe notes and photos updated 2/25/25}
Where did you find the cast iron pots for Chicken Pot Pie?
THEY LOOK SO DELICIOUS IN THE LITTLE POTS! DID YOU GET THESE AT AMAZON?
Hi Betty! I actually found those little pots on clearance at a grocery store years ago, for $4. I tried to find them (or even something similar) online for you, but I’m not finding anything remotely similar for any kind of reasonably price under $20 each. :/
These look sooo good. How long will they hold in the fridge? Do I have to bake them all or can I freeze some of the filling and bake them on an as-needed basis? (It’s only me to cook for). I LOVE your web site.
Yes! The filling will freeze nicely. You can also bake them ahead of time and freeze the individual pies, but the pastry will soften a bit as it thaws.
Do you make the pot pies as any other pie. Do you line the ramekins with pie crust or only put a top on the pie? Thanks
Hi, Kathy! You can make them either way, however I usually just top the pies with pie crust. The ramekins don’t get lined with crust. Enjoy!