Made with store-bought puff pastry and rotisserie chicken, my chicken pot pie recipe with puff pastry delivers all the comfort of a classic pot pie with a lot less work. The creamy filling starts with a sautéed mirepoix of onions, carrots, and celery, then gets enriched with chicken broth and a little cream cheese for extra richness. A sheet of flaky puff pastry bakes up golden and crisp on top, making this an easy, oven-baked dinner that’s ready in under an hour and perfect for busy weeknights or cozy family meals.
The Best Chicken Pot Pie You’ll Ever Make
You may be thinking, another pot pie recipe, and the answer is…yes! I just can’t resist this ultimate comfort food, and they’re all a little different anyway. This is the easiest thanks to placing a sheet of puff pastry on top before sliding it into the oven. As much as I love baking, it’s nice to have some delicious shortcuts in your back pocket.
Between the store-bought puff pastry and rotisserie chicken, it’s the perfect chicken casserole for when you’re in a hurry and don’t want to make everything from scratch.
I know that classic pot pie has peas, but I don’t like them except in pea salad or a layered salad. Sorry, mom! I opt to swap in corn instead, but feel free to add in any veggies you like, just make sure to chop them into even-sized pieces.
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For a super creamy sauce, I used a little cream cheese to meld everything together, but you can skip this step if you like.
I started the base of the gravy with a mirepoix of celery, onions, and carrots, it’s a classic for a reason, then tossed in rotisserie chicken.
If you have some extra time on your hands and want to add a bit more flavor, you can cook chicken breasts in a pan for 3-5 minutes or until they reach an internal temperature of 165º. Cook the mirepoix in that same pan to add even more flavor to the base, and don’t forget to scrape up all those brown bits from the bottom of the pan!
Once you’ve tried this puff pastry chicken pot pie recipe, try your hand at a biscuit topped version, or one wrapped in a pie crust.
The Basics
Find all of the ingredients in the recipe card below.
- Cooked Chicken – You’ll need about 3 chicken breasts worth of shredded chicken if you want all white meat. You can also use chicken thighs or any other leftover chicken you have in the fridge or freezer.
- Corn – You can use fresh or frozen here! (You could also throw in frozen peas if you really, really want to.)
- Puff Pastry – You can find pre-made puff pastry in the frozen section of your grocery store. Dufour is my favorite brand.
How To Make Chicken Pot Pie With Puff Pastry
Step One: Prep
Step Two: Sauté Veggies.
Step Three: Make the filling.
Melt butter in the same skillet. Once melted, add flour and whisk for about a minute. Slowly add chicken broth whisking until it has thickened.
Step Four: Assemble the Pie.
Roll pastry dough into a square that will cover the skillet. Place on top of the chicken mixture. Whisk an egg with a tablespoon of water and brush the top of the puff pastry, the bottoms of the corners, and press them against the outside of the skillet.
Cut several 1-inch small slits in top to vent. This will allow excess steam to leave the pie and ensure a flaky crust. Sprinkle with flaky salt and black pepper.
Step Five: Bake.
Place the skillet on top of a baking sheet to catch any drips and bake.
This chicken pot pie recipe with puff pastry keeps all the comfort you expect without the extra work. The creamy filling, flaky topping, and simple prep make it a reliable dinner for busy nights or when you want something cozy without committing to a full afternoon in the kitchen.
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Creamy Chicken Pot Pie Recipe with Puff Pastry
Equipment
Ingredients
- 2 tsp olive oil
- 1 cup onion chopped
- 1 cup celery chopped
- 1 cup carrots chopped
- 3 cloves garlic minced
- 1 tbsp fresh thyme
- 4 tbsp butter
- 4 tbsp flour
- 2 ¼ cups chicken broth
- 2 oz cream cheese
- 3 cups cooked chicken shredded
- 1 cup corn fresh or frozen
- 1 sheet puff pastry
- 1 egg
- flaky salt for finishing
Instructions
- Preheat oven to 375º.
- In a 10 inch iron skillet or oven proof skillet, heat oil and add carrots, onions and celery. Cook until onion is softened, celery and carrots should still have a little crunch, about 5-8 minutes. Add garlic and thyme and cook an additional minute.
- Add butter to the pan and once melted add flour and whisk for about a minute. Slowly add chicken broth whisking until it has thickened. Add cream cheese and stir until melted.
- Add shredded chicken, and corn and mix to combine.
- Roll pastry dough into a square that will cover the skillet. Place on top of the chicken mixture. Whisk an egg with a tablespoon of water and brush the top of the puff pastry, brush the bottoms of the corners, and press them against the outside of the skillet.
- Cut 3-4 1 inch slits in top to vent. Sprinkle with flaky salt and pepper.
- Place the skillet on top of a baking sheet to catch any drips. Bake for 30-40 minutes until the top of the puff pastry is golden brown and the chicken mixture is bubbly. Let cool for 10 minutes before serving.
Barbara’s Tips + Notes
- You can add frozen peas and carrots instead of or in addition to corn.
- Try to avoid opening the oven door as much as possible. Each time you open the oven, the temperature can change which will affect your cook time and final product.
- Taste your chicken filling before layering the puff pastry on top to make sure it’s seasoned to taste. Once that flaky crust is on, it’ll be a lot harder to adjust.
Nutrition
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