Chicken pot pie with puff pastry is a simple, easy-to-make version of the classic comfort food. With creamy chicken and vegetables filling topped with a flaky puff pastry sheet, it is baked until golden. With no bottom crust, this chicken pot pie is easily made with rotisserie chicken and frozen puff pastry in individual pots or made as one big pie!
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Puff pastry chicken pot pie
This is short cut aka cheat version of the classic comfort food. Can’t beat the traditional chicken pot pie for sure, but honestly when you do have not a lot of time to spend in the kitchen this cheat version is a lifesaver.
This bottomless pot pie is super easy to put together. Using rotisserie chicken or cooked chicken (leftovers works) speeds things up. Make the creamy chicken and vegetable filling, stuff it into individual serving pots or one big pot, cover the pot with puff pastry and bake! That’s it.
It’s so easy to customize these chicken pot pies. Add whatever you like and skip things that you don’t.
Ingredients
- Chicken: rotisserie chicken or any leftover chicken works best. You’ll need 3 to 4 cups of chicken diced into cubes. Chicken can be substituted with turkey.
- Vegetables: carrots, frozen peas, and celery are used in this recipe. You may also use mushrooms, corn, green beans, and potatoes.
- Herbs: fresh herbs like thyme and rosemary add extra flavor to the creamy chicken. Feel free to use dried herbs if you don’t have fresh herbs. Use ½ the measure of dried herbs as of fresh.
- Cream: heavy cream makes rich creamy chicken filling for this chicken pot pie with puff pastry. Using high-fat cream prevents the creamy sauce from curdling or splitting. You can also use light cream, half-and-half, full-fat milk.
- Stock: use low-sodium chicken stock. You can also use other stocks like vegetable stock or beef stock.
- Puff pastry: use good quality store-bought frozen puff pastry. You can also make your pastry from scratch if you prefer. Frozen puff pastry can be substituted with canned biscuits, pie crust, or phyllo sheets.
- Egg: this helps to shine the pastry and make it golden brown with egg wash brushed on top.
Additional ingredients
You can customize and make the filling and use the topping as per your choice. Use this recipe as a guideline and add any extra ingredients that you may like.
- Vegetables: you can also add mushrooms, corn, green beans, and potatoes along with the vegetables mentioned in the recipe.
- Use bay leaf and dill (dried) to flavor the cream sauce along with thyme and rosemary.
- Use Dijon mustard to make it more flavorful.
- Use cognac or brandy for extra flavor and taste.
Step-by-step Instructions
Step 1: Heat olive oil and butter in a large pan. Sauté onion and celery for a minute or two until the onions are softened.
Step 2: Add garlic and carrot. Cook for 3-5 minutes or until carrots are just cooked.
Step 3: Sprinkle flour. Cook stirring constantly for about 2 minutes until the flour is cooked.
Step 4: Add broth and stir well. Bring it to a boil. Note: if the sauce turns too thick adjust by adding a splash of extra broth to thin down the sauce.
Step 5: Add diced chicken and frozen peas.
Step 6: Stir well.
Step 7: Allow chicken to simmer in the broth for 1-2 minutes.
Step 8: Turn the heat to low and add heavy cream, salt, white pepper, thyme, and rosemary. Stir well remove the pan from heat and set aside.
The sauce will thicken as it cools down. Note: if the sauce turns too thick adjust by adding a splash of extra broth to thin down the sauce.
Step 9: Thaw puff pastry (remove it from the freezer and leave it on the counter for 30 to 45 minutes). If puff pastry needs to be rolled, dust clean counter with plain flour and roll puff pastry into ⅛ inch thick. Note: I used pre-rolled and cut puff pastry square sheets.
Step 10: Use the bowl or ramekin which is used as a pot as a guide to cut rounds from puff pastry leaving an extra 1 inch wider than the pots.
Step 11: Arrange oven-proof pots (small individual pots or one bog pot) on a baking tray lined with aluminum foil. Spoon the filling into oven-proof individual pots or a single big pot until it’s ¾ full. Let it cool. Depending on the size of the pots, the number of pots required will vary from 4 to 6.
Step 12: Beat 1 egg with 2 teaspoons of water. Brush the edges of the pot with egg wash.
Step 13: Top with puss pastry, folding down the edges so they adhere to the pot.
Step 14: Brush the top and sides of the puff pastry with egg wash.
Step 15: Using a sharp knife, make a ½-inch slit in the middle of the pie.
Step 16: Bake in a preheated oven at 425F for 20-25 minutes or until the pastry is golden brown.
Remove the chicken pot pie with puff pastry from the oven and let it cool for 10 minutes. Use a wide spatula or oven mittens to transfer the hot pot from the baking tray to the serving plate.
Serve immediately!
Best Tips
- Puff pastry should be thawed, or else it will break when you roll and spread it on the pots.
- Be sure to cut a vent in the middle of the puff pastry before baking to allow steam to escape and provide even cooking.
- Don’t skip egg wash, it serves two purposes. Egg wash makes the puff pastry adhere to the pot and turn it shiny golden brown and crunchy.
- Allow pots to cool for 10 to 15 minutes before transferring it to a serving plate. Handle the pot with care, it will be VERY HOT. Cooling also helps the filling to thicken and set a bit.
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📋Chicken Pot Pie with Puff Pastry
Ingredients
- 1 to 2 packages frozen puff pastry
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium yellow onion diced
- 3 stalks of celery diced
- 3 cloves garlic minced
- 3 carrots diced
- ¼ cup all-purpose flour
- 2 ½ cup chicken stock
- 3-4 cups rotisserie chicken diced
- 1 cup frozen peas
- ½ cup heavy cream
- ¾ teaspoon salt adjust to taste
- ½ teaspoon white pepper adjust to taste
- 2 teaspoons thyme
- 1 teaspoon rosemary
- 1 egg
Instructions
- First, start by making creamy chicken and vegetable filling. Note: I have used rotisserie chicken diced into cubes in this recipe. You can also use leftover cooked chicken. If you want to make it from scratch, poach chicken in stock and milk or bake it in the oven. You’ll need 3 to 4 cups of chicken diced into cubes.
- Heat olive oil and butter in a large pan. Saute onion and celery for a minute or two until the onions are softened. Add garlic and carrot. Cook for 3-5 minutes or until carrots is just cooked.
- Add the flour. Cook stirring constantly for about 2 minutes until flour begins to brown.
- Add broth and stir well. Bring it to a boil. Note: if the sauce turns too thick adjust by adding a splash of extra broth to thin down the sauce.
- Add diced chicken and frozen peas. Stir and let the chicken simmer in the broth for 1-2 minutes.
- Turn heat to low and add heavy cream, salt, white pepper, thyme, and rosemary. Stir well and remove the pan from heat and set aside.
- The sauce will thicken as it cools down. Note: if the sauce turns too thick adjust by adding a splash of extra broth to thin down the sauce.
- Arrange oven-proof pots (small individual pots or one bog pot) on a baking tray lined with aluminum foil. Spoon the filling into oven-proof individual pots or a single big pot until it’s ¾ full. Depending on the size of the pots, several pots required will vary from 4 to 6. Let it cool.
- Thaw puff pastry (remove it from the freezer and leave it on the counter for 30 to 45 minutes). If puff pastry needs to be rolled, dust clean counter with plain flour and roll puff pastry into ⅛ inch thick.
- Note: I used pre-rolled and cut puff pastry square sheets, so skipped rolling.
- Use the bowl or ramekin which is used as a pot as a guide to cut rounds from puff pastry leaving an extra 1 inch wider than the pots.
- Beat 1 egg with 2 teaspoons of water. Brush the edges of the pot with egg wash. Top with puss pastry, folding down the edges so they adhere to the pot.
- Brush the top and sides of the puff pastry with egg wash. Using a sharp knife, make a ½-inch slit in the middle of the pie.
- Bake in preheated oven at 425F for 20-25 minutes or until the pastry is golden brown.
- Remove the chicken pot pie with puff pastry from the oven and let it cool for 10 minutes. Use a wide spatula or use oven mittens to transfer the hot pot from the baking tray to the serving plate.
- Serve immediately!
Video
Notes
- Puff pastry should be thawed, or else it will break when you roll and spread it on the pots.
- Be sure to cut a vent in the middle of the puff pastry before baking to allow steam to escape and provide even cooking.
- Don’t skip egg wash, it serves two purposes. Egg wash makes the puff pastry adhere to the pot and turn it shiny golden brown and crunchy.
- Allow pots to cool for 10 to 15 minutes before transferring them to a serving plate. Handle the pot with care, it will be VERY HOT. Cooling also helps the filling to thicken and set a bit.
Nutrition
Created by Jyothi Rajesh
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Jyothi Rajesh is the founder of the food blog, Curry Trail. She lives in Bangalore, India and is the mom of two beautiful kids. Her passion is creating and sharing delicious and easy recipes for the home cook. She’s been blogging since 2007 and many of her recipes have appeared in both online and print publications over the years. Learn more about Jyothi Rajesh.
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