If you’re craving a comforting, homemade dinner that feels classic yet effortless, this easy chicken pot pie with puff pastry delivers everything you love about traditional pot pie without the extra work of a bottom crust. Creamy, hearty, and topped with flaky golden pastry, this skillet-style meal is perfect for busy weeknights, relaxed Sunday dinners, and family gatherings alike.
Unlike old-fashioned pot pies that can feel heavy or time-consuming, this version uses store-bought puff pastry and cooked chicken to keep things simple while still tasting rich and satisfying. One pan, familiar ingredients, and big cozy flavor—this is comfort food done right.
Table of Contents
Why You’ll Love This Chicken Pot Pie With Puff Pastry
This recipe has become a favorite for home cooks because it balances ease with indulgence.
- No soggy crust: Skipping the bottom crust keeps everything light and perfectly textured.
- Time-saving ingredients: Rotisserie or leftover chicken cuts prep time dramatically.
- One-pan dinner: The filling comes together in a single skillet before baking.
- Family-friendly flavors: Mild herbs, creamy sauce, and classic veggies everyone enjoys.
- Beautiful presentation: Puff pastry squares bake into a golden, bakery-style topping.
It’s the kind of meal that feels special without requiring advanced cooking skills.
Ingredients for Chicken Pot Pie With Puff Pastry
For the Creamy Chicken Filling
- Unsalted butter – 4 tablespoons (¼ cup | 57 g)
- Yellow onion, diced – 1 medium (about 1 cup | 150 g)
- Carrots, diced – 2 medium (1 cup | 130 g)
- Celery, diced – 2 stalks (¾ cup | 90 g)
- Garlic, minced – 3 cloves (1 tablespoon | 9 g)
- Fresh thyme (or dried) – 1 teaspoon fresh (⅓ teaspoon dried | ~1 g)
- All-purpose flour – ⅓ cup (40 g)
- Chicken broth – 1½ cups (360 ml)
- Whole milk or light cream – 1 cup (240 ml)
- Cooked chicken, shredded – 3 cups (about 425 g)
- Frozen peas – 1 cup (150 g)
- Salt and black pepper – to taste
For the Puff Pastry Topping
- Puff pastry, thawed – 1 sheet (about 225–250 g)
- Egg – 1 large (for egg wash)
- Water – 1 tablespoon (15 ml)
Ingredient Notes and Substitutions
- Chicken: Rotisserie chicken works beautifully, but leftover roasted or poached chicken is just as good.
- Milk vs. cream: Milk keeps the filling lighter; cream makes it richer. A half-and-half blend also works well.
- Vegetables: Corn, green beans, or diced potatoes can replace or supplement peas.
- Gluten-free option: Use a gluten-free flour blend for the roux and gluten-free puff pastry if available.
- No alcohol needed: The depth of flavor comes entirely from broth, herbs, and sautéed vegetables.
Step-by-Step Instructions
Step 1 – Preheat and Prepare
Preheat your oven to 400°F (200°C).
If using frozen puff pastry, make sure it’s fully thawed but still cold. Place a baking sheet on the lower rack to catch any drips while baking.
Step 2 – Sauté the Vegetables
In a large oven-safe skillet over medium heat, melt the butter.
Add the onion, carrots, and celery. Cook for 6–8 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent. Stir in the garlic and thyme and cook for another 30 seconds until fragrant.
Step 3 – Build the Creamy Sauce
Sprinkle the flour evenly over the vegetables. Stir well to coat and cook for about 1 minute to remove the raw flour taste.
Slowly pour in the chicken broth, stirring constantly to prevent lumps. Add the milk or cream and bring the mixture to a gentle simmer. Let it cook for 3–5 minutes, stirring often, until slightly thickened.
Step 4 – Add Chicken and Peas
Remove the skillet from heat. Stir in the shredded chicken and frozen peas. Season generously with salt and black pepper. Taste and adjust seasoning as needed. The filling should be creamy, savory, and well balanced.
Step 5 – Top With Puff Pastry
Lightly flour a work surface and roll out the puff pastry just enough to smooth seams. Cut it into squares or rectangles.
Arrange the pastry pieces over the chicken filling, slightly overlapping. Whisk the egg with water and brush lightly over the pastry for a golden finish.
Step 6 – Bake Until Golden
Transfer the skillet to the oven. Bake for 25–30 minutes, or until the puff pastry is deeply golden and crisp and the filling is bubbling around the edges.
Let the pot pie rest for 5–10 minutes before serving.
Pro Tips for Success
- Keep puff pastry cold for maximum flakiness.
- Don’t over-thicken the sauce before baking—it will continue to thicken in the oven.
- Use an oven-safe skillet or transfer filling to a baking dish if needed.
- Place a baking sheet under the skillet to catch spills and avoid oven messes.
- Let it rest before serving so the filling sets properly.
Flavor Variations
- Herb-forward: Add rosemary or parsley for a stronger herb profile.
- Vegetable-loaded: Increase veggie content for a lighter, more colorful filling.
- Extra creamy: Stir in ¼ cup (60 ml) extra cream before topping with pastry.
- Mushroom chicken pot pie: Add sautéed mushrooms for deeper savory flavor.
- Mini versions: Divide filling into ramekins and top each with puff pastry.
Serving Suggestions
Serve this chicken pot pie with puff pastry on its own or alongside simple sides like:
- Green salad with a light vinaigrette
- Steamed green beans or asparagus
- Crusty bread for scooping up the creamy sauce
It’s hearty enough to stand alone but pairs well with fresh, crisp sides.
Storage and Freezing Instructions
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Reheating: Warm in the oven at 350°F (175°C) to keep the pastry crisp.
- Freezing: Freeze the filling (without pastry) for up to 2 months. Add fresh puff pastry before baking.
Easy Chicken Pot Pie With Puff Pastry – Cozy Skillet Meal
- Total Time: 50 minutes
- Yield: 6 servings
Description
If you’re craving a comforting, homemade dinner that feels classic yet effortless, this easy chicken pot pie with puff pastry delivers everything you love about traditional pot pie without the extra work of a bottom crust. Creamy, hearty, and topped with flaky golden pastry, this skillet-style meal is perfect for busy weeknights and family gatherings alike.
Ingredients
- 4 tablespoons unsalted butter (¼ cup | 57 g)
- 1 medium yellow onion, diced (about 1 cup | 150 g)
- 2 medium carrots, diced (about 1 cup | 130 g)
- 2 celery stalks, diced (¾ cup | 90 g)
- 3 garlic cloves, minced (1 tbsp | 9 g)
- 1 teaspoon fresh thyme (or ⅓ tsp dried)
- ⅓ cup all-purpose flour (40 g)
- 1½ cups chicken broth (360 ml)
- 1 cup whole milk or light cream (240 ml)
- 3 cups cooked shredded chicken (about 425 g)
- 1 cup frozen peas (150 g)
- Salt and black pepper, to taste
- 1 sheet puff pastry, thawed (225–250 g)
- 1 large egg (for egg wash) + 1 tbsp water
Instructions
- Preheat oven to 400°F (200°C). If using frozen puff pastry, thaw while keeping it cold. Place a baking sheet on the lower rack to catch any drips.
- In a large oven-safe skillet over medium heat, melt the butter. Add diced onion, carrots, and celery and cook 6–8 minutes until softened and the onion is translucent.
- Stir in minced garlic and thyme and cook 30 seconds until fragrant. Sprinkle the flour over the vegetables, stir to coat, and cook 1 minute to remove the raw flour taste.
- Slowly pour in the chicken broth while stirring to prevent lumps. Add the milk or cream and bring to a gentle simmer, cooking 3–5 minutes until slightly thickened.
- Remove from heat and stir in shredded chicken and frozen peas. Season with salt and black pepper to taste; the filling should be creamy and well seasoned.
- Lightly flour a work surface, smooth the puff pastry seams, and cut into squares or shapes as desired. Arrange pastry pieces over the filling, slightly overlapping. Whisk the egg with water and brush the pastry lightly for a golden finish.
- Transfer skillet to the oven and bake 25–30 minutes until the puff pastry is deeply golden and the filling is bubbling around the edges. Let rest 5–10 minutes before serving to allow the filling to set.
Notes
Keep puff pastry cold until baking for maximum flakiness. Don’t over-thicken the sauce—the filling will continue to thicken while baking. If you don’t have an oven-safe skillet, transfer the filling to a baking dish before topping. To freeze, store filling (without pastry) for up to 2 months and add fresh puff pastry before baking.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Oven
- Cuisine: Comfort
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~450 kcal |
| Protein | 27 g |
| Carbohydrates | 34 g |
| Fat | 25 g |
| Fiber | 4 g |
| Sodium | ~780 mg |
FAQ About Chicken Pot Pie With Puff Pastry
Can I make chicken pot pie with puff pastry ahead of time?
Yes, you can prepare the filling up to 24 hours in advance and refrigerate it. Add the puff pastry just before baking to keep it crisp and flaky.
Why is my puff pastry soggy?
Soggy pastry usually happens if it sits on the filling too long before baking or if the filling is too thin. Assemble and bake immediately, and make sure the sauce is slightly thick before topping.
Can I use leftover turkey instead of chicken?
Absolutely. Leftover turkey works perfectly and makes this recipe ideal for post-holiday meals.
Do I need a bottom crust for pot pie?
No. This recipe skips the bottom crust intentionally, resulting in a lighter dish with better texture and less prep.
Is chicken pot pie with puff pastry good for kids?
Yes. The flavors are mild, creamy, and familiar, making it very kid-friendly while still satisfying for adults.
Final Thoughts
This easy chicken pot pie with puff pastry proves that comfort food doesn’t need to be complicated. With a creamy, flavorful filling and crisp, golden topping, it’s the kind of meal you’ll come back to again and again—whether for weeknight dinners or cozy weekends at home.