Chicken Pot Pie with Puff Pastry - Bites with Bri (2024)

Published: Dec 8, 2022 · Modified: Jun 25, 2024 by Brianna May · This post may contain affiliate links.

This Chicken Pot Pie with Puff Pastry has a golden flaky top & a creamy chicken filling. The pastry is store-bought and you can use rotisserie chicken to keep this recipe super simple. It is the perfect cold weather comfort food.

If I have leftover shredded chicken, I am making this puff pastry chicken pot pie, my Cheesy Chicken Stuffed Peppers, or Crispy Air Fryer Buffalo Chicken Tacos.

If you prefer beef recipes, try my Beef Pot Pie with Puff Pastry.

Why You’ll Love This Recipe

• Easier than pie crust - This recipe used store-bought frozen puff pastry instead of a pie crust. This is easier and tastes better.
• Great way to use leftovers - You can make this with raw chicken or use leftover cooked chicken or rotisserie you may already have in the fridge.
• Loaded with veggies - This pie has carrots, celery, onion, and peas.
• Creamy - The combination of the milk and roux make the filling super creamy and rich.
• Flavorful - Chicken pot pie can often be bland. This recipe is the opposite. It uses bacon, fresh herbs, and white wine to give it a boost.
• Crispy & buttery puff pastry - This is my favorite part.
• Hearty winter dinner idea - This recipe is super cozy and perfect for the colder weather.

Ingredients & Substitutions

• Chicken Breast: You can use leftover or rotisserie chicken. If using fresh chicken, you will need about 1.25 pounds raw boneless skinless chicken breast (about 3 small). Season with 1 teaspoon Morton kosher salt, 1 teaspoon smoked paprika, ½ teaspoon of EACH granulated garlic, onion powder, & pepper. Bake for 30-35 minutes at 425 degrees. I usually bake these while I cook the filling. Shred using 2 forks. You could even use leftover shredded turkey.
• Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
• White Wine: Use a dry sauvignon blanc or pinot grigio. You can omit this and use an additional ½ cup of stock to deglaze the pan.

Complete list of ingredients and amounts is located on the recipe card below.

How to Make Chicken Pot Pie with Puff Pastry

Quick Overview

• Fry bacon.
• Sauté veggies.
• Season.
• Make roux.
• Add liquids.
• Fold in peas and chicken.
• Top with puff pastry and bake.

Step by Step Instructions

Step 1: Preheat the oven to 400 degrees. In a 3.5 quart shallow dutch oven or large skillet, sauté the bacon over medium low heat, until most of the fat has rendered and the bacon has browned.

Step 2: Add the butter and stir until melted.

Step 3: Add the carrots and celery. Increase the heat to medium and sauté for 2-3 minutes.

Step 4: Add the onion. Sauté for 10 minutes, or until translucent.

Step 5: Add the shallot and garlic. Sauté for 2-3 minutes or until fragrant.

Step 6: Add the salt, pepper, turmeric, thyme, rosemary, and sage. Sauté for 2 minutes.

Step 7: Deglaze the pan with the wine, scraping any brown bits off the bottom of the pan. Reduce until almost all of the wine has evaporated.

Step 8: Add the flour and cook for 2-3 minutes. It should turn into a paste. Reduce the heat to low.

Step 9: While stirring continuously, pour in the chicken broth slowly until completely combined.

Step 10: While stirring continuously, pour in the milk slowly until completely combined.

Step 11: Stir in the frozen peas. Turn the heat off.

Step 12: Fold in the shredded chicken.

Step 13: Smooth the mixture into an even layer. If the pan is not oven safe, transfer to a 3.5 quart baking dish. Place on a baking sheet if the dish is very full.

Step 14: Arrange the puff pastry squares so that they are overlapping and cover all of the filling.

Step 15: Whisk together the egg and water. Brush each square so that they are all coated.

Step 16: Bake for 20-25 minutes, or until the pastry has puffed up and browned.

Recipe Serving Suggestions

I recommend serving this pot pie with a glass of that leftover white wine from the recipe. I find this dish is pretty hearty on its own, but here are some sides that go well:

• Goat Cheese Salad with Arugula
• Kale Crunch Salad
• Panera Greek Salad
• Air Fryer Butternut Squash
• Cornbread without Buttermilk
• Rustic Bread

Expert Tips & Variations

• Season the chicken. If you are using raw chicken, be sure to season it before cooking. I recommend a “house spice blend”. See measurements in the recipe card notes.
• Sauté the veggies. Once the onion is added, the veggies will take about 15 minutes to soften. You do not want hard chunks in the filling.
• Add the liquids over low heat. When adding the broth and milk, stir continuously so they incorporate evenly. The heat should be on low so they do not thicken too much.
• Bake until browned. The filling should be bubbling and the pastry should be deep golden brown. This will ensure the topping is crispy. The egg wash also helps the pastry to develop color and shine.
• Make individual pies. Transfer the filling to 4-5 large ramekins before topping with the pastry. Arrange the squares over each ramekin. It is fine if they hang off the edge.

How To Make Ahead & Reheat

Follow the recipe as instructed through Step 12. Place the filling in an airtight container in the refrigerator for up to 1 day. When ready to bake, assemble the pie starting back at Step 13. Since the filling is cold, it will likely take a little longer to bake. Cover loosely with foil if the top is getting too brown.

If reheated in the microwave, the crust will soften. I personally do not mind it because I do not like to spend much time reheating leftovers. For a crispier crust, reheat in the oven at 325 until heated through. Loosely cover with foil if the pastry starts to brown too quickly.

Recipe FAQs

Shop my Amazon Storefront!

More Main Dish Recipes