Name: Easy Chicken Pot Pie with Puff Pastry Recipe
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Cuisine: American
Ingredients: 1 (17.3 oz) box frozen puff pastry (2 sheets); 1 egg, whisked; 1 tablespoon milk (can substitute water); 2 small boneless skinless chicken breasts (or 3 cups cooked chicken); 4 cups chicken broth; 4 tablespoons butter; 1 small yellow onion, diced; 2 ribs celery, diced; 1 cup carrots, diced; 3 cloves garlic, minced; ½ teaspoon dried thyme; ½ teaspoon dried rosemary; ½ teaspoon mustard powder; ½ teaspoon onion powder; 1 teaspoon soy sauce; ⅓ cup flour; ¾ cup half and half; 1 chicken bouillon cube; 1 lb Yukon gold potatoes, peeled and diced into ½-inch chunks; Salt and pepper, to taste; ¾ cup frozen peas

Jump to Recipe· 4.8 from 10 reviews

If you’ve been on the hunt for a comforting, cozy dinner that feels fancy but comes together pretty quickly, I’ve got you covered with my Easy Chicken Pot Pie with Puff Pastry Recipe. This dish combines flaky, buttery puff pastry with a creamy, flavorful chicken and veggie filling that’s ridiculously satisfying. Trust me, once you try this, it’s going to become a go-to for busy weeknights or when you want to impress without breaking a sweat. Stick with me, and I’ll share all my tips to get it just right every time.

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Why This Recipe Works

Flaky Puff Pastry Crust: The buttery puff pastry top and bottom make the crust crisp and golden, perfectly contrasting the creamy filling.
Rich, Creamy Filling: A blend of chicken broth, half-and-half, herbs, and vegetables creates a savory, comforting mix that’s packed with flavor.
Balanced Texture: Tender chicken, soft potatoes, and sweet peas give every bite a delightful variety.
Practical & Versatile: You can use fresh or leftover chicken, and the filling doubles as a tasty soup base for leftovers!

Easy Chicken Pot Pie with Puff Pastry, chicken pot pie filling, flaky puff pastry dinner, comforting chicken pie, quick chicken pot pie - A round, golden-brown pie with a flaky crust sits on a white marbled surface. The pie has a slightly crimped edge and four small slits in the center for steam to escape. The crust is evenly baked with a smooth, shiny finish showing different shades of golden color. The pie is whole, uncut, and has a simple, homemade appearance. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Easy Chicken Pot Pie with Puff Pastry Recipe is chosen not just for flavor but for how it contributes to the texture and heartiness of the dish. From the rich buttery butter to the tender Yukon gold potatoes, each component plays its part in making this pie a crowd-pleaser.

Easy Chicken Pot Pie with Puff Pastry, chicken pot pie filling, flaky puff pastry dinner, comforting chicken pie, quick chicken pot pie - Flat lay of two small boneless skinless chicken breasts, a small yellow onion diced, two ribs celery diced, a cup of diced carrots, three whole uncracked garlic cloves, a few sprigs of fresh thyme and rosemary, a small white ceramic bowl with dried mustard powder, another small white ceramic bowl with onion powder, a small white ceramic bowl with soy sauce, a small white ceramic bowl with all-purpose flour, a small white ceramic bowl with half and half, a single Yukon gold potato cut into chunks, a small white ceramic bowl with frozen green peas, a whole uncracked brown egg, a small white ceramic bowl with milk, four tablespoons of butter placed as small pats, and a small white ceramic bowl filled with chicken broth, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997

Frozen Puff Pastry: Using puff pastry gives you that flaky, golden crust with minimal effort—just thaw and roll!
Chicken Breasts: Boneless and skinless work best for quick cooking and easy chopping.
Chicken Broth: Provides the base for the filling, packing flavor and moisture.
Butter: Adds richness to both the filling and helps sauté the veggies perfectly.
Yellow Onion: Sweet and mild, it softens beautifully for that classic pot pie flavor.
Celery & Carrots: Essential for that comforting chicken pot pie flavor and subtle sweetness.
Garlic: Just a touch to elevate the flavor without overpowering.
Dried Herbs & Spices: Thyme, rosemary, mustard powder, and onion powder bring the savory depth you crave.
Soy Sauce: A secret umami boost that enhances the savory notes without tasting soy-saucy.
Flour: Used to thicken the filling perfectly without lumps. Cooking it first is key!
Half and Half: Creamy richness that lightens the heaviness compared to heavy cream.
Chicken Bouillon Cube: Concentrates the savory flavor in the filling.
Yukon Gold Potatoes: Hold their shape well and add a buttery texture.
Frozen Peas: Add a pop of color and fresh sweetness.
Egg & Milk: For brushing over the puff pastry to achieve that beautiful golden glaze.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love making this Easy Chicken Pot Pie with Puff Pastry Recipe my own by tweaking the veggies or seasoning depending on what’s in season or what my family’s craving. Don’t be afraid to get creative!

Vegetarian Variation: Swap the chicken broth for vegetable broth and add hearty mushrooms or chickpeas for protein.
Spice it Up: Toss in a pinch of cayenne or smoked paprika if you want a little kick—it adds an unexpected warmth.
Leftover Friendly: Using rotisserie chicken is a total time-saver and keeps the flavor spot-on.

Step-by-Step: How I Make Easy Chicken Pot Pie with Puff Pastry Recipe

Step 1: Prep and Blind Bake the Puff Pastry Bottom

Start by thawing your puff pastry—about 30 minutes at room temperature is perfect so it’s easy to roll without tearing. Roll out one sheet to about 12 inches and gently press it into a lightly greased pie dish, trimming and patching any holes with extra dough. Now, don’t skip the blind baking: line the pastry with parchment and fill it with pie weights or dried beans to hold its shape. Bake at 400°F for 12 minutes, then remove the weights and bake for another 4-5 minutes. This step is a game changer, keeping the bottom crust crisp and not soggy once the filling is in.

Step 2: Cook the Chicken and Prepare the Filling

Gently poach chicken breasts in chicken broth—keep it at a low bubble so the meat stays tender and juicy, about 15-20 minutes. While the chicken cooks, melt butter in a large skillet and soften your aromatics: diced onion, celery, and carrots. Add garlic and herbs, plus the secret flavor bombs—soy sauce and mustard powder—to elevate the filling without overpowering it. Stir in flour and cook it out for a couple of minutes, then slowly add broth and half and half, whisking so your filling thickens without lumps.

Step 3: Simmer Potatoes and Finish Filling

Peel and chop your Yukon gold potatoes into small chunks to ensure they cook through. Add them to your skillet and simmer gently for about 15-20 minutes until fork-tender. Add frozen peas and the cubed chicken last, cooking for a few more minutes to warm through. Your filling should be creamy but not soupy—add broth slowly as needed to control the texture.

Step 4: Assemble the Pot Pie and Bake

Roll out the second puff pastry sheet to cover the pie. Spoon your filling into the blind-baked crust, then lay the top pastry sheet over it, tucking and crimping the edges neatly. Don’t forget to cut slits for steam to escape—that golden crust will thank you! Brush the top with an egg wash made from whisked egg and milk for that gorgeous shine. Bake in a 400°F oven for about 30 minutes, keeping an eye out to cover the crust with foil if it browns too quickly.

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Pro Tips for Making Easy Chicken Pot Pie with Puff Pastry Recipe

Blind Bake the Crust: This keeps the bottom crisp, avoiding a soggy mess—a crucial step!
Low and Slow Chicken Poaching: Avoid boiling chicken; gently simmer to keep it juicy and tender.
Add Broth Gradually: This gives you control over the filling’s thickness, so it’s creamy but not runny.
Cover Crust if Needed: If your puff pastry starts browning too fast, tent with foil to prevent burning.

How to Serve Easy Chicken Pot Pie with Puff Pastry Recipe

Easy Chicken Pot Pie with Puff Pastry, chicken pot pie filling, flaky puff pastry dinner, comforting chicken pie, quick chicken pot pie - A golden brown pie with a flaky, slightly cracked crust covers the top. Near one side, there is a round opening showing a creamy filling with white chunks, green peas, small orange pieces, and light yellow cubes, likely vegetables. A wooden spoon rests inside the opening, partly buried in the filling. A small sprig of green thyme is placed on top of the crust. The pie is on a white marbled surface with a white cloth nearby, adding softness to the scene. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually sprinkle freshly chopped parsley on top just before serving for a pop of color and a fresh, grassy note that brightens up the richness of the pie.

Side Dishes

Since the pot pie is hearty, I like light salads—Simple arugula with a lemon vinaigrette or a crisp cucumber salad balances things nicely. Sometimes, roasted green beans with garlic are my favorite side to keep the meal fresh yet filling.

Creative Ways to Present

For holiday dinners, I love making individual pot pies using ramekins. It’s just as easy but feels extra special. You can cut smaller squares of puff pastry and trim the edges for perfect mini pies that are adorable and practical. Plus, everyone gets their own personal serving—no fights over who gets the biggest slice!

Make Ahead and Storage

Storing Leftovers

Once cooled, I transfer leftovers to an airtight container and refrigerate. It usually keeps well for 3-4 days without compromising the filling’s texture or the crust too much.

Freezing

I’ve frozen this pot pie before by wrapping it tightly in foil and then a freezer bag. It freezes beautifully for up to 3 months. When you’re ready, thaw overnight in the fridge before reheating.

Reheating

To reheat, I prefer the oven over the microwave to keep the crust flaky. I cover the pie loosely with foil and warm at 350°F for about 20 minutes or until heated through. This avoids sogginess and gets that golden crust back to its glory.

FAQs

Can I use store-bought rotisserie chicken for this recipe?

Absolutely! Rotisserie chicken is a fantastic shortcut for this Easy Chicken Pot Pie with Puff Pastry Recipe. Just shred or dice about 3 cups and add it directly into the filling in place of cooking chicken breasts. It saves time and still tastes delicious.
Do I have to use both top and bottom puff pastry sheets?

Not necessarily! The bottom puff pastry adds extra flakiness and a nice presentation, but if you’re short on time, you can skip the bottom crust and just bake with a puff pastry top. Just keep in mind the filling might make the bottom of your dish a bit moist without the bottom crust.
How can I avoid a soggy crust in my chicken pot pie?

Blind baking the bottom crust before adding the filling is key to avoiding sogginess. Also, letting the filling simmer longer to thicken before pouring it in helps prevent excess moisture. Finally, baking the pie uncovered ensures moisture can escape through the top slits, keeping the crust crisp.
Can I prepare this pot pie in advance?

Yes! You can make the filling up to two days ahead, refrigerate it, and then assemble and bake the pie when you’re ready. This makes dinner prep easier on busy days.

Final Thoughts

This Easy Chicken Pot Pie with Puff Pastry Recipe holds a special place in my kitchen because it combines comfort food with elegance—especially when life’s busy but you still want a homemade meal. It’s a recipe that’s approachable and forgiving, but rewards you with flaky layers and a creamy, flavorful filling every time. I hope you’ll give it a try; I’m sure it’ll become one of your favorite family meals, just like it is in mine.