Chicken Pot Pie is the ultimate comfort food! This TESTED and PERFECTED recipe features a flavorful, homemade pot pie filling with a flakey, buttery puff pastry crust. It’s easy to make the filling in just 20 minutes, then let the oven do the rest of the work for you. This pot pie recipe is guaranteed to become a family favorite for years to come!

spoon dipping into baked chicken pot pie with puff pastry crust

Why I love this recipe

This homemade chicken pot pie recipe has been on regular rotation in my house for the last 6 months and I don’t see it coming out of the menu rotation anytime soon! It’s everything you could want in the classic comfort food dish.

  1. A flaky, buttery puff pastry crust! I know that there are a lot of crust options when it comes to pot pie, from a traditional pie crust, to biscuits, to crescent roll dough. But for me, there’s only one way to make a pot pie, and that’s with a puff pastry crust. The crispy crust pairs perfectly with the creamy filling for the ultimate chicken pot pie!
  2. A flavorful, classic, creamy filling! There’s no added spices or ingredients in this filling, just a classic, creamy chicken pot pie filling with tons of flavor and plenty of chicken and veggies to fill you up.
  3. It’s easy to make, and even prep ahead! While the total bake time is almost an hour, the hands-on time for this pot pie recipe is only 20 minutes. And you can prep the filling ahead of time, so that it’s easy to toss the pot pie together quickly for a weeknight meal the whole family will love!
ingredients for chicken pot pie

Key ingredients

Above I show you all of the ingredients for the recipe (because I’m a visual person and I find it helpful, hopefully you do too!), below I tell you about the key ingredients in the recipe. The full list of ingredients with measurements can always be found in the recipe card.

  • Puff pastry dough – you’ll find a box of this dough in the freezer section at the grocery store. Make sure to purchase a package that contains 2 sheets of puff pastry dough. Since the dough is frozen, you’ll want to remove it from the freezer before starting the recipe to let it thaw at room temperature for at least 30 minutes.
  • Cooked, shredded chicken breast meat – this recipe gives you the perfect excuse to purchase a rotisserie chicken at the grocery store. Remove and shred the breast meat from the cooked chicken to add it to the pot pie filling. You can also use this Instant Pot Shredded Chicken recipe, or grill and dice one pound of chicken to add it to the filling. This recipe can also be made with leftover turkey.
puff pastry dough pressed into a square baking dish
a piece of foil pressed into a square baking dish
flour sprinkled over diced vegetables in a large pot
creamy mixture of vegetables in a pot topped with herbs and spices
peas and shredded chicken in a pot
prepared pot pie, unbaked, in a square dish
woven puff pastry crust over a pot pie in a square baking dish
baked chicken pot pie in a square baking dish topped with a woven puff pastry crust

Instructions

I’ve included step by step photos above to make this recipe super easy to follow at home. For the full detailed recipe instructions, scroll to the recipe card at the bottom of this post. 

  1. Prepare the bottom puff pastry crust. Place one sheet of puff pastry dough on a floured surface and use a rolling pin to roll the dough into an approximately 12 inch square. Press the puff pastry into an 8 inch by 8 inch square casserole dish.
  2. Bake the puff pastry crust. Place a piece of aluminum foil over the puff pastry dough in the baking dish and press down so that it covers the dough in the dish. Bake for 25 minutes.
  3. Cook the vegetables. Melt butter in a large skillet. Add diced carrots, onions and celery. Cook for 5-6 minutes. Add minced garlic and continue cooking for an additional minute. Sprinkle flour evenly over the vegetables in the skillet.
  4. Make the roux. Stir the vegetables and flour together until the flour begins to turn golden brown. Slowly stir in chicken broth and turn the heat up on the stove until the broth begins to boil. Cook and stir until the mixture boils and thickens, then season with thyme, salt and pepper.
  5. Add the chicken and peas to the skillet and stir to combine.
  6. Assemble the pot pie. Pour the pot pie filling into the pre-baked bottom crust.
  7. Add the top crust. Unfold the remaining puff pastry sheet on a lightly floured surface. Cut the pastry into 6 equal strips. Weave the strips of puff pastry over the chicken pot pie filling. Combine one egg and one tablespoon water to make an egg wash. Brush the egg wash over the strips of puff pastry dough.
  8. Bake the pot pie. Place the pot pie in the oven and bake for 35-45 minutes.
baked chicken pot pie with puff pastry crust
baked pot pie with weaved puff pastry crust on wood cutting board with fresh thyme
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Chicken Pot Pie

Chicken Pot Pie is the ultimate comfort food! This TESTED and PERFECTED recipe features a flavorful, homemade pot pie filling with a flakey, buttery puff pastry crust.
Servings: 4 people
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Author: Whitney Bond
Course: Main Course
Cuisine: American

Ingredients

  • 17.3 ounce package puff pastry, 2 sheets – thawed
  • ¼ cup unsalted butter
  • 1 cup carrots, peeled & chopped
  • 1 cup onions, diced
  • 1 cup celery, chopped
  • 3 cloves garlic, minced
  • ⅓ cup all-purpose flour
  • 2 cups chicken broth
  • 1 teaspoon dried thyme
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 pound cooked and shredded chicken breasts
  • 1 cup frozen peas
  • 1 egg, whisked
  • 1 tablespoon water

Instructions

  • Preheat the oven to 400°F.
  • Unfold 1 puff pastry sheet on a lightly floured surface.
  • Use a rolling pin to roll the pastry sheet into a 12-inch square.
  • Press the pastry into an 8 inch x 8 inch square casserole dish.
  • Trim any excess pastry that overlaps the outside of the casserole dish.
  • Prick the pastry thoroughly with a fork on the sides and bottom.
  • Place a piece of aluminum foil over the puff pastry dough in the baking dish and press down so that it covers the dough in the dish.
  • Place in the oven and bake for 25 minutes.
  • Remove from the oven and remove the aluminum foil.
  • While the pastry is in the oven, heat the butter in a large skillet, or dutch oven, over medium heat.
  • Once the butter is melted, add the carrots, onions and celery, cook for 5-6 minutes.
  • Add the garlic and cook for an additional minute.
  • Sprinkle the flour over the vegetables and cook while stirring for 1-2 minutes or until the flour is golden brown.
  • Slowly stir in chicken broth and turn the heat up on the stove until the broth begins to boil. 
  • Cook and stir until the mixture boils and thickens.
  • Add the thyme, salt and black pepper.
  • Add the shredded chicken and peas. Stir to combine.
  • Remove the skillet from the heat.
  • Spoon the chicken mixture into the already cooked puff pastry in the casserole dish.
  • Unfold the remaining pastry sheet on a lightly floured surface and use a rolling pin to roll it out a little thinner.
  • Cut the pastry sheet into 6 equal strips.
  • Weave the strips of puff pastry over the chicken pot pie filling, tucking the excess dough inside the baking dish, or trimming any excess pastry dough that overlaps the sides of the baking dish.
  • Whisk the egg and water together in a small bowl to make an egg wash.
  • Brush the egg wash over the strips of puff pastry dough.
  • Place in the oven and bake for 35-45 minutes, or until the puff pastry crust is golden brown.

Notes

  • For the cooked, shredded chicken – you can either purchase a rotisserie chicken from the grocery store, then remove and shred the breast meat. Or you can pressure cook or grill one pound of chicken breasts, then shred or dice the meat to add it to the filling.
  • Always cook the pot pie on the middle rack of the oven. This will ensure even distribution of heat and will guarantee that the filling is warm and bubbly, while the puff pastry crust is brown and crispy.
  • Always watch the pot pie during the last 10 minutes of baking time. You definitely don’t want to burn the puff pastry crust, so after 35 minutes of baking time, I always pop on the light in the oven and watch the puff pastry crust for the last 5-10 minutes of baking time to ensure it does not burn.
  • Do not try to make the pot pie with the puff pastry dough still frozen! The puff pastry will fall apart and will not bake properly. If you forget to thaw your puff pastry dough before starting the recipe, remove the dough from the package, set it on a floured cutting board and place it somewhere warm. If you have the stove or oven on, you can set it near there so that it will thaw quicker.
  • The pot pie filling can be made up to 5 days in advance and stored in an airtight container, in the fridge, until you’re ready to assemble and bake the pot pie. I do not recommend assembling the pot pie ahead of time with the puff pastry dough, as it will affect the texture of the baked puff pastry crust.
  • The filling can be stored in a freezer-safe bag in the freezer for up to 3 months. Before making the pot pie, I recommend defrosting the filling overnight in the refrigerator. You can then make the recipe exactly as instructed. Pre-baking the bottom puff pastry crust, adding the filling, then topping it with the remaining puff pastry crust and baking it for 35- 45 minutes in the oven.
  • This recipe can easily be doubled, or tripled. Simply click the 2X button above. The ingredient amounts will automatically update to reflect the new serving amounts. You can make a double batch of the filling and freeze half of it to make another pot pie later. Or you can bake two pot pies to serve 8 people, or for 4 people, plus delicious leftovers to eat throughout the week!
  • Leftover chicken pot pie will stay good in the refrigerator for 3-5 days.
  • Chicken pot pie can be reheated in the microwave, but I recommend reheating it in the oven for the best texture. When reheating it in the oven, place pieces of pot pie on a baking sheet and cover them loosely with foil. Bake at 400°F for 15-20 minutes, or until the pot pie filling is warm.
  • To make a gluten free pot pie, substitute cornstarch for the flour in the pot pie filling and use gluten-free puff pastry dough to make the crust.
  • To make this recipe vegetarian, follow this recipe for Veggie Pot Pie. It’s the same as this recipe, but uses mushrooms and potatoes, instead of chicken.

Nutrition Facts

Calories 1033kcal (52%)Carbohydrates 78g (26%)Protein 39g (78%)Fat 63g (97%)Saturated Fat 20g (100%)Polyunsaturated Fat 7gMonounsaturated Fat 31gTrans Fat 1gCholesterol 144mg (48%)Sodium 1221mg (51%)Potassium 947mg (27%)Fiber 6g (24%)Sugar 7g (8%)Vitamin A 6200mg (124%)Vitamin C 31mg (38%)Calcium 85mg (9%)Iron 6mg (33%)
Did you make this recipe?Tag @WhitneyBond on Instagram and hashtag it #WBRecipes!

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