Puff Pastry Chicken Pot Pie

Puff Pastry Chicken Pot Pie is the ultimate weeknight comfort food that looks fancy but comes together in just 45 minutes! This recipe uses store-bought puff pastry for a buttery, flaky topping over a creamy chicken and vegetable filling that’ll have everyone coming back for seconds.

Love More Chicken Pot Pie Recipes? Try My Red Lobster Biscuit Chicken Pot Pie or this Homemade Chicken Potpie Recipe next.

Why You’ll Love This Recipe

Flaky, golden puff pastry tops a creamy, savory filling of tender chicken and hearty vegetables for a comforting twist on the classic pot pie. Easy to make and beautifully crisp, it’s the perfect cozy dinner for any night of the week.

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Ingredient List

For the Filling:

• 6 tablespoons butter
• 1 medium onion, diced
• 3 cloves garlic, minced
• 6 tablespoons all-purpose flour
• 2 cups chicken broth
• 1 cup milk (or 1/2 cup half-and-half cream for extra richness)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried thyme
• 15 oz bag frozen peas and carrots
• 2 cups cooked and shredded chicken

For the Topping:

• 1 sheet frozen puff pastry, thawed
• 1 large egg, lightly beaten
• 1 tablespoon water
• 1 tablespoon minced fresh parsley for garnish (optional)

Substitution Notes:

• Chicken: Rotisserie chicken is my go-to shortcut, but leftover turkey works beautifully too!
• Milk: You can use half-and-half for a richer sauce, or stick with whole milk for a lighter version
• Vegetables: Feel free to use any frozen vegetable medley you love—corn, green beans, or even broccoli work great
• Fresh herbs: If you have fresh thyme instead of dried, use 3/4 teaspoon

Why These Ingredients Work

Let me break down the magic happening in this pot pie! The butter and flour create a roux—that’s the foundation that thickens your sauce and gives it that velvety, luxurious texture. The chicken broth and milk combination provides the perfect balance of savory depth and creamy richness without being too heavy.

The aromatics (onion and garlic) build incredible flavor from the ground up, while the seasonings (garlic powder, onion powder, thyme, salt, and pepper) layer in even more complexity. I love using both fresh aromatics AND powdered seasonings because they each bring something different to the party!

The frozen peas and carrots are honestly genius—they add color, nutrition, and sweetness, plus they’re already perfectly diced. No chopping required! And that puff pastry? It’s pure buttery, flaky heaven that transforms this simple filling into something that looks like you spent hours in the kitchen.

Essential Tools and Equipment

• Medium saucepan (for making the filling)
• Whisk (this is crucial for a smooth, lump-free sauce!)
• 8×8-inch casserole dish (or similar 2-quart baking dish)
• Rolling pin (optional, only if your pastry needs slight adjustments)
• Pastry brush (for that beautiful egg wash)
• Sharp knife (for cutting steam vents)

How To Make Puff Pastry Chicken Pot Pie

Step 1: Preheat Oven

Preheat your oven to 400°F. This temperature is perfect for getting that puff pastry golden and beautifully risen!

Step 2: Sauté Aromatics

Add the butter to a medium saucepan over medium heat. Once it’s melted and starting to foam, add the diced onion and cook for 2 minutes, stirring occasionally. You want the onion to soften and become fragrant. Add the minced garlic and cook for just 30 seconds, stirring constantly. (Garlic burns quickly, so watch it closely!)

Step 3: Make Roux

Whisk in the flour and cook for 30 seconds, continuing to whisk. This step cooks out the raw flour taste and creates the base that’ll thicken your sauce. It should look like a thick paste—that’s exactly what you want!

Step 4: Create Sauce

Here’s where the magic happens! Gradually add the chicken broth and milk to the flour mixture, whisking constantly. I like to add about 1/2 cup at a time at first, whisking until smooth before adding more. This prevents lumps! Bring the mixture to a boil, then let it boil for 2 minutes, whisking the whole time. Your arm might get tired, but trust me—it’s worth it for that silky-smooth sauce.

Step 5: Season

Remove the saucepan from the heat. Whisk in the garlic powder, onion powder, salt, black pepper, and dried thyme. Give it a taste—this is your moment to adjust the seasoning if needed!

Step 6: Add Chicken and Vegetables

Stir in the frozen peas and carrots (straight from the freezer—no thawing!) and the cooked shredded chicken. The hot sauce will warm everything through perfectly. The filling should be thick, creamy, and absolutely gorgeous.

Step 7: Transfer to Baking Dish

Transfer the chicken mixture to your 8×8-inch casserole dish, spreading it out evenly. Make sure to scrape all that delicious sauce from the pan!

Step 8: Prepare Puff Pastry

If necessary, roll out the puff pastry lightly (just to push together any seams) so it fits across the top of your casserole dish with about 1/2-inch extra on all 4 sides. This overhang will shrink slightly during baking and gives you those beautiful crimped edges. Place the puff pastry on top and cut 4 slits on top for steam to escape. These vents are important—they prevent your pastry from getting soggy!

Step 9: Apply Egg Wash

Whisk together the egg with 1 tablespoon of water until well combined. Using a pastry brush, brush this egg wash all over the puff pastry. This is what gives you that stunning golden-brown finish!

Step 10: Bake

Bake until the pastry is puffed, golden, and absolutely gorgeous—about 25 to 30 minutes. Your kitchen is going to smell AMAZING.

Step 11: Serve

Let the pot pie rest for 5-10 minutes before serving. I know it’s hard to wait, but this resting time allows the filling to thicken up just a bit more so it’s not runny when you scoop it.

You Must Know

Thaw that pastry properly! This is non-negotiable. Follow the package directions for thawing—usually it means moving it from the freezer to the fridge the night before, or leaving it at room temperature for 30-40 minutes. If it’s too cold, it’ll crack. Too warm, and it becomes sticky and difficult to work with.

Don’t skip the constant whisking when making your sauce. I know your arm might protest, but lumpy sauce is nobody’s friend. Keep that whisk moving, especially when you first add the liquids to the roux.

Personal Secret: I always make my roux slightly darker than most recipes call for—letting it cook for a full minute instead of 30 seconds. This adds a subtle nutty flavor that takes the sauce from good to incredible.

Pro Tips & Cooking Hacks

• Use COLD chicken broth and milk to add to your roux. It gives you more control and reduces the chance of lumps
• Save your rotisserie chicken bones! Toss them in a pot with water and simmer for an hour—instant homemade chicken broth for next time
• Double the filling recipe and freeze half for another night. Just thaw, add fresh puff pastry, and bake!
• Test your puff pastry before committing—if one corner tears when unfolding, it might need a few more minutes to thaw
• Common mistake to avoid: Don’t overfill your baking dish! Leave at least 1/2 inch at the top or your filling will bubble over during baking

Flavor Variations / Suggestions

Herby Upgrade: Add 1/2 teaspoon each of dried sage and rosemary for a more traditional pot pie flavor. Fresh herbs are even better if you have them!

Creamy Dream Version: Replace half the milk with heavy cream for an ultra-indulgent sauce

Veggie-Packed: Add mushrooms, celery, or diced potatoes to the filling

Spicy Kick: Stir in 1/2 teaspoon of red pepper flakes or a dash of hot sauce

Cheesy Addition: Fold in 1/2 cup of shredded cheddar or parmesan with the chicken and vegetables

Individual Servings: Divide the filling among 4 ramekins and cut the puff pastry into circles to top each one—perfect for dinner parties!

Make-Ahead Options

This recipe is incredibly freezer-friendly, which makes it perfect for meal prep! You can prepare the filling up to 2 days ahead and store it covered in the refrigerator. When you’re ready to bake, just add the puff pastry and proceed with baking (you might need to add 5 extra minutes if the filling is cold from the fridge).

To freeze: Assemble the entire pot pie (without the egg wash), wrap it tightly in plastic wrap and then aluminum foil, and freeze for up to 3 months. When ready to bake, don’t thaw it—just add the egg wash and bake at 400°F for 45-50 minutes, covering with foil if the pastry browns too quickly.

You can also freeze just the filling in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator, then transfer to a baking dish, top with puff pastry, and bake as directed.

Recipe Notes & Baker’s Tips

About the puff pastry: I typically use Pepperidge Farm puff pastry sheets, and one sheet fits an 8×8 dish perfectly. Different brands may vary slightly in size, so be prepared to trim or stretch as needed.

Texture troubleshooting: If your sauce seems too thick, whisk in a splash more milk. Too thin? Let it simmer for an extra minute or two—it’ll thicken as it cools anyway.

The resting time is crucial! I know I mentioned this in the steps, but it bears repeating. That 5-10 minute rest allows the filling to set up so you get perfect, scoopable servings instead of soup.

Altitude adjustment: If you’re baking at high altitude, you may need to add a few extra minutes to the baking time.

Serving Suggestions

This pot pie is honestly a complete meal in one dish, but I love serving it with a simple side salad dressed with a bright vinaigrette—the acidity cuts through the richness beautifully. Roasted green beans or garlic bread are also fantastic accompaniments.

For a cozy dinner party, serve individual pot pies in ramekins with a glass of Chardonnay or Pinot Grigio. The presentation is absolutely stunning!

Optional garnishes: Beyond the fresh parsley, try a sprinkle of grated Parmesan, a drizzle of truffle oil for something fancy, or even a few fresh thyme leaves.

How to Store Your Puff Pastry Chicken Pot Pie

Room Temperature: This pot pie should not be left at room temperature for more than 2 hours.

Refrigerator: Cover leftovers tightly with plastic wrap or transfer to an airtight container. Store in the refrigerator for up to 3 days.

Freezer: Freeze in individual portions or as a whole in a freezer-safe container for up to 3 months.

Reheating Instructions:

• Oven method (best for maintaining texture): Reheat individual portions at 350°F for 15-20 minutes until heated through
• Microwave method (quickest): Heat on 50% power in 1-minute intervals until warm. The pastry won’t be as crispy, but it’ll still be delicious!
• From frozen: Thaw overnight in the refrigerator, then reheat using either method above

Allergy Information

Contains: Dairy (butter, milk), Gluten (flour, puff pastry), Eggs (egg wash)

Substitution suggestions:

• Dairy-free: Use plant-based butter and unsweetened almond or oat milk. The texture will be slightly different but still delicious!
• Gluten-free: Use gluten-free flour blend for the roux and gluten-free puff pastry (harder to find, but some specialty stores carry it). Alternatively, top with gluten-free biscuit dough instead
• Egg-free (for egg wash): Brush the pastry with melted butter or a mixture of milk and maple syrup for browning

Questions I Get Asked A Lot

My sauce turned out lumpy—what did I do wrong?

This usually happens when the liquids are added too quickly to the roux, or the whisking wasn’t constant. Next time, add the broth and milk gradually (about 1/2 cup at a time) and whisk vigorously! If you do end up with lumps, you can pour the sauce through a fine-mesh strainer before adding the chicken and vegetables.

The bottom of my puff pastry got soggy. How do I prevent this?

Make sure your filling is hot when you top it with the pastry—this helps start cooking the bottom right away. Also, don’t overbake, and definitely cut those steam vents! If you’re making it ahead, wait to add the puff pastry until right before baking.

Can I add other vegetables to this recipe?

Definitely! I’ve added mushrooms, diced potatoes, celery, corn, and green beans with great success. Just make sure any vegetables you add are either pre-cooked or will cook through in the 25-30 minute baking time. Frozen vegetables work best since they’re already blanched.

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