Chicken Pot Pie with Puff Pastry
Chicken pot pie is a comfort food dish the whole family will love. A delicious filling of chicken and vegetables topped with a flaky golden crust of puff pastry.
Using a puff pastry top instead of a traditional pie crust gives this pot pie a light, flaky, and buttery topping that is both easy and convenient.
There is nothing quite like a simple recipe like pot pie when the weather chills and we crave those old-fashioned recipes our Mom and Grandma’s made. If you love cozy, traditional dishes like this one, you may also enjoy our other comfort food favourites, such as Chicken and Dumplings and Tuna Casserole.
Ingredients for making Homemade Chicken Pot Pie
This dish is popular with families because of its hearty filling, a complete meal in one dish.
- Chicken: Cooked chicken, leftover roasted chicken is a great option, both chicken breast and thighs work well. Rotisserie chicken is a convenient shortcut. Leftover turkey is an excellent substitution.
- Vegetables: I usually include carrots, celery, onions, peas, corn, and potatoes. This is where you can personalize the recipe by using veggies your family likes or what you have on hand.
- Gravy: I use my favourite brand of chicken gravy mix to create the rich, creamy sauce. It is quick and easy , and gives a savory flavor to the filling. If you prefer a saucier filling use 2 packets of prepared gravy mix.
- Seasonings: Salt, pepper and a bit of dried herbs like thyme and poultry seasoning.
- Puff Pastry: Puff pastry creates a golden brown, light and flaky topping. Of course, you can substitute the puff pastry with a traditional pie crust if you prefer.
Helpful Tips
- The filling can be made ahead of time and stored in the refrigerator or freezer until ready to use.
- Do not overfill the dish as it can cause spills during baking. Leave some space at the top as the filling will bubble as it is baking.
- Cool the filling before adding the puff pastry. This prevents the pastry from getting soggy, allowing it to bake up flaky and crisp.
- The puff pastry should be thawed, but chilled before using.
- Use a sharp knife to cut small slits (vents) into the puff pastry. This allows steam to escape during baking, which helps the pastry puff and cook evenly.
- Bake until the crust is golden brown and filling is bubbling. If the pastry browns too quickly, lightly cover the dish with foil.
Comfort food recipes for family dinners
Whether its a hearty casserole or a bowl of savory soup these are recipes my family loves.
Chicken Pot Pie with Puff Pastry
Chicken pot pie with a flaky puff pastry topping. Made with a savory filling, tender chicken and vegetables. Perfect for family dinner.
Ingredients
- 4 cups chicken cooked, cut into bite size pieces
- 3 stalks celery sliced
- 1 medium onion diced
- 1 cup carrots sliced
- 1 1/2 cup potatoes diced
- 1 cup frozen corn
- 1 cup frozen green peas
- 1 cup chicken gravy mix prepared as per packet instructions for saucier filling use 2 prepared packets
- 1/2 teaspoon thyme
- 1/2 teaspoon poultry seasoning
- 1 teaspoon Kosher salt
- 1 teaspoon fresh ground pepper
- 2 tbsp olive oil
Puff Pastry Top
- 1 package puff pastry thawed
- 1 egg for egg wash
- 1 tbsp heavy cream for egg wash
Instructions
- Preheat oven to 375ºF.
Chicken filling instructions
- Cut cooked chicken into bite size pieces, set aside.
- Heat olive oil in a large heavy skillet or dutch oven. Add the potatoes, carrots, onion and celery. Saute until tender, about 8-10 mins.
- Add the green peas, corn and chicken to the skillet of sautéed vegetables.
- Stir in the prepared chicken gravy. Bring to a simmer, then transfer to a 9 x 13 baking dish. Let cool a bit before topping with the puff pastry. Hot filling can melt the butter in the pastry, preventing it from puffing up and can cause a soggy crust.
- Place the chilled puff pastry to cover casserole dish slightly larger than the baking dish. You may need 2 sheets to cover the dish. Press the edges into the rim of the dish to seal it.
Prepare the egg wash
- Using a fork, whisk the egg and cream until well combined.
- Brush the egg wash mixture to coat the puff pastry.
- Use a sharp knife to cut small slits (vents) into the puff pastry. This allows steam to escape during baking, which helps the pastry puff and cook evenly.
Baking
- Pre-heat the oven and bake 375º F for 40-50 minutes. The puff pastry top should be golden brown and the filling bubbly.
- Let the casserole rest for 5-10 minutes before serving.
Nutrition
Calories: 806kcalCarbohydrates: 63gProtein: 25gFat: 51gSaturated Fat: 13gPolyunsaturated Fat: 7gMonounsaturated Fat: 26gTrans Fat: 0.1gCholesterol: 90mgSodium: 866mgPotassium: 719mgFiber: 6gSugar: 5gVitamin A: 4171IUVitamin C: 27mgCalcium: 59mgIron: 4mg
Tried this recipe?Let us know how it was!
I am glad you tried the recipe, you may want to add some of your favourite spices or bit more seasoning to suit your preferences. Many recipes have rosemary, but my husband has decided he doesn’t like rosemary so I don’t add it anymore.