This Chicken Pot Pie with Puff Pastry is a hearty family favorite recipe. Tender chunks of chicken, sweet peas, carrots, and celery are nestled into a thyme-infused cream sauce topped with crispy buttery golden brown puff pastry.
Chicken pot pie is a classic family favorite dinner. With hearty chunks of chicken, mixed veggies, and a creamy sauce, it’s hard to not find something you like. Top it with store bought flaky buttery puff pastry for an easy satisfying dinner.
Chicken – I like to use chicken breast for my chicken pot pie. However, boneless skinless chicken thighs would also taste great.
Onion, Celery, Carrots, and Peas – The veggie medley in this recipe.
Thyme – Adds flavor and sweetness to the cream sauce.
Flour – Helps to thicken the sauce as the pot pie bakes.
Heavy Cream – Adds creaminess to the filling.
Puff Pastry – Store bought puff pastry is an easy and delicious way to top chicken pot pie.
Step By Step Instructions
Note: The recipe card below contains a full list of ingredients, their amounts, and instructions.
Preheat the oven to 400 degrees F. Set aside a 9×13 baking dish.
Heat a large skillet over medium-high heat. Add the olive oil and 1 tablespoon of butter.
Once the butter is melted, add the diced chicken to the pan and cook, stirring often, until the chicken is cooked through. This should take 5 to 7 minutes.
Transfer the chicken to a plate, leaving behind any juices, and set aside.
Add another 3 tablespoons of butter to the hot pan. Sauté the onions, celery, and carrots for 8 to 10 minutes, stirring occasionally.
Add the garlic and thyme and sauté for another 30 seconds.
Add the flour to the sautéd veggies and cook, stirring often, for 1 minute.
Pour in the chicken broth stirring as you pour. Continue stirring until the flour has dissolved into the liquid. Add heavy cream, salt, and pepper and stir to combine.
Add the cooked chicken and any juices on the plate along with the frozen peas. Mix well.
Transfer the chicken pot pie filling to the 9×13 baking dish.
Unroll the puff pastry from the parchment paper it comes wrapped in and place it on a lightly floured surface.
Fold the puff pastry in half to create a square. Then, using a rolling pin, roll the puff pastry into a 9×13 rectangle.
Place the puff pastry on top of the chicken pot pie, fitting it into the baking dish. Brush the top with an egg beaten together with water.
Cut slits to create a way for steam to escape and then sprinkle the top with flaky salt (optional but highly recommended).
Bake the chicken pot pie for 30 to 35 minutes or until the puff pastry has fully puffed up and turned a golden brown.
Let it rest for about 15 minutes before serving. This will allow the filling to thicken a bit. Don’t worry, it will still be plenty hot!
Tips & Tricks
- Keep the thawed puff pastry in the fridge until you need it. This will make it easier to work with and to cut slices into.
- Prep everything before you start cooking. Having everything chopped, measured, and ready to go makes the cooking process much easier.
- In fact, you could chop the chicken and veggies up to a day ahead and keep them in airtight containers in the fridge so they’re ready to go at dinner time.
Substitutions & Variations
- Unlike peas, I think fresh carrots are superior to frozen carrots and it’s worth the extra effort to chop them by hand. However, you can use frozen carrots and add them along with the peas, if you prefer.
- On that note, feel free to switch up the veggies in your pot pie to whatever you like. Green beans and corn are great options.
- Mushrooms can be added for bulk or even used as a replacement for the chicken to make it vegetarian. Make it your own!
Storage & Reheating
Store the chicken pot pie in an airtight container in the fridge for up to 4 days.
Chicken pot pie is best reheated in the oven.
Preheat the oven to 325 degrees F. Place the chicken pot pie with the puff pastry on top in an oven-safe baking dish. Heat for 8 to 10 minutes or until warmed through.
Allow the filling to cool completely and then freeze it in a freezer-safe container or bag. Keep a frozen puff pastry sheet with the filling for up to 3 months. Allow both to thaw in the fridge and then follow the instructions for topping, egg washing, cutting, and baking.
I don’t recommend freezing the chicken pot pie after it has been baked with the puff pastry topping.
Frequently Asked Questions
If you like to have a top and bottom crust on your chicken pot pie, then you can use puff pastry for both. The bottom puff pastry won’t puff up but it will be similar in texture to using a standard pie crust. Make sure you crimp the bottom and top crusts together before baking so the filling stays inside.
Puff pastry is typically sold either in a single pack with a 13-ounce rectangular sheet or a double pack with 2 square sheets totaling about 17 ounces. You can use either for this recipe.
For the single sheet, fold it in half to create a square and then gently roll it into a 9×13 rectangle. If you have the pack with 2 sheets, place one on top of the other and roll them into a 9×13 rectangle.
There are two reasons for this. The first is that it will be easier to roll the puff pastry out to the right size if you fold it in half first. The second reason is that folding the puff pastry will result in a thicker layer that will be crispier and is less likely to get soggy from the pot pie filling.
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Chicken Pot Pie with Puff Pastry
- 4 tablespoons unsalted butter divided
- 1 tablespoon olive oil
- 1 1/2 pounds chicken breast cut into 1/2 inch cubes
- 2 cups carrots diced
- 1 cup celery diced
- 1/2 cup white onion diced
- 2 cloves garlic minced
- 2 teaspoons fresh thyme removed from stem
- 1/2 cup all-purpose flour
- 2 1/4 cups chicken broth
- 3/4 cup heavy cream
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 1/4 cups frozen sweet peas
- 1 (13-ounce) puff pastry thawed but chilled (see notes)
- 1 large egg
- 1 teaspoon water
- flaky sea salt optional
- Preheat the oven to 400 degrees F. Set aside a 9×13-inch baking dish.
- Heat a large skillet over medium-high heat. Add 1 tablespoon of butter and the olive oil to the hot skillet.
- Add the diced chicken to the pan and sauté, stirring often, for 5 to 7 minutes or until the chicken is cooked through. Transfer the chicken to a plate leaving behind any juices.
- Add the other 3 tablespoons of butter to the hot pan. Once melted, add the carrots, celery, and onion. Sauté for 8 to 10 minutes or until the vegetables have started to soften.
- Add the garlic and thyme and sauté for 30 seconds.
- Sprinkle the flour over the vegetables and cook, stirring often, for 1 minute.
- Pour in the chicken broth stirring as you pour. Continue mixing until the flour fully incorporates into the broth. Add the heavy cream, salt, and pepper.
- Add the peas and chicken, along with any juices, to the pan and stir until well combined.
- Transfer the filling to the 9×13-inch baking dish.
- Unroll the puff pastry from the parchment paper it came wrapped in and place it on a lightly floured surface. Fold the puff pastry in half to create a square. Then, using a rolling pin, roll the puff pastry out into a 9×13-inch rectangle.
- Place the puff pastry on top of the filling. Whisk together the egg and water and then brush the top of the puff pastry with the mixture.
- With a sharp knife, cut a few slits in the top of the puff pastry so that steam can escape as it bakes. Sprinkle the top with flaky sea salt (optional but highly recommended).
- Bake for 30 to 35 minutes or until the puff pastry has fully puffed up and become golden brown. Allow the chicken pot pie to rest for about 15 minutes before serving.