Easy Chicken Pot Pie with Puff Pastry is the ultimate comfort food! A creamy sauce, tender chicken, frozen veggies & flaky crust come together fast.
Nothing beats the warm, cozy comfort of chicken pot pie—especially when it’s made simple! Tender skinless chicken breast or rotisserie chicken, a creamy sauce, frozen peas, carrots, and celery, all baked under a flaky puff pastry top crust, make this recipe perfect for busy weeknights, cozy weekends, or any time you’re craving a little comfort in a dish.
Why I love this pot pie recipe
- Chicken Pot Pie is the ultimate comfort food. It's creamy, hearty, bursting with flavor. (So much better than the tv dinner version 😉
- Let's just talk about the easy puff pastry crust for a minute...one sheet serves as the top crust (but I’ll show you how to add a bottom crust too!).
- Flexible & customizable. Our families might not be these two things but this recipe is! I'll walk you through how to use leftover rotisserie chicken, swap veggies, or add a touch of other ingredients (hello bacon and sage!) for extra flavor.
Tip: for a similar comfort food classic, be sure to check out my creamy turkey rice soup!
Why Use Puff Pastry for Chicken Pot Pie
Puff pastry is an easy shortcut for homemade chicken pot pie. Instead of making pie crust from scratch, frozen puff pastry bakes into a flaky, buttery topping that turns golden brown in the oven. It creates the same comforting texture as traditional pot pie with a lot less work!
Ingredients for Chicken Pot Pie
Here’s a quick look at what each ingredient brings to the table — plus a few easy swaps if you need them. A lot of these are spices so don't let the long list intimidate.
- Butter: Serves as a flavor builder and creates the base for a dreamy, creamy sauce. You can swap out olive oil if you'd like
- Onion: Adds savory depth and I always have onions in my pantry. Shallots or leeks work if you prefer something milder.
- Celery: Provides texture and classic pot pie flavor. You can swap it out with fennel (so fancy-pants), extra carrots, or leave it out.
- Frozen Mixed Vegetables: I love using these as an easy shortcut (the combo I used was peas, carrots, corn, green beans). Fresh vegetables work too, or just use peas and carrots.
- Garlic: Boosts flavor and aroma. Garlic powder works in a pinch.
- All-Purpose Flour: This thickens the filling. Use a gluten-free blend or cornstarch slurry for GF.
- Salt & Black Pepper: Simple but essential for balance. Adjust to taste.
- Herbs & Spices (thyme, basil, rosemary, smoked paprika): Combined, these make a warm, cozy seasoning blend. Fresh thyme or sage are great swaps.
- Chicken Stock: Forms the sauce base. Veggie broth works.
- Heavy Cream: Makes the filling rich and velvety. Swap with half-and-half or whole milk if you have those in your fridge. Use what you have!
- Cooked Chicken: Rotisserie chicken, diced skinless chicken breast, thighs, or leftover turkey all work here. Tip: make a whole chicken in your instant pot and use the leftovers for this recipe.
- Parmesan Cheese: Adds nutty, salty flavor. Cheddar, Gruyère, or Monterey Jack are tasty substitutes.
- Puff Pastry: This is what we love as the flaky, buttery topping. Swap with pie crust, crescent roll dough, or gluten-free pastry if you'd like
- Egg (for egg wash): Makes the crust shiny and golden. Milk or cream can be used instead.
How to Make Chicken Pot Pie
- Step 1: Sauté the vegetables. Melt butter in a large saucepan over medium heat.
Add onion, celery, and frozen veggies and cook until tender, about 5 minutes.
Reduce heat to medium-low and stir in garlic; cook 1 minute.
- Step 2: Make the creamy sauce. Stir in flour and all spices, cooking 1–2 minutes to remove the raw flour taste.
Slowly add chicken stock and heavy cream, stirring until thickened, about 5–7 minutes.
- Step 3: Add chicken and cheese. Stir in cooked chicken breast and Parmesan.
- Step 4: Spread the chicken mixture evenly into the prepared 9x13-inch casserole dish.
- Step 5: Top with puff pastry. Cut the thawed puff pastry into squares. A pizza cutter works really well for this.
Place over filling, making sure to cover completely as your top crust. It reminds me of one of my mom's patchwork quilts!
Brush beaten egg over the top crust. That's going to give it a nice sheen.
- Step 6: Bake at 400°F for 40–45 minutes, until golden brown and bubbling.
It will be super-duper hot! Let it sit for 10 minutes or so before serving. I like to portion out one piece so the hot air has an escape route.
Tip: If the pastry browns too quickly, cover loosely with aluminum foil for the remainder of baking.
Is This Chicken Pot Pie a Casserole?
Technically, yes! This recipe is baked in a 9×13 casserole dish, which makes it very similar to a chicken pot pie casserole.
Instead of a traditional pie crust, this version uses flaky puff pastry squares on top, giving it the same cozy comfort food flavor with an easy shortcut.
It’s perfect for feeding a hungry family or bringing to a potluck.
Make-Ahead & Freezer Tips
To assemble ahead:
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- Assemble the casserole (don’t bake) and let cool completely in the refrigerator.
- Cover tightly with plastic wrap and aluminum foil.
- Freeze for up to 3 months in an airtight container.
To bake from frozen:
- Keep covered with foil and add 20–30 minutes to bake time.
- Uncover for the last 10–15 minutes to let the top crust get golden brown.
Extra tip: You can add a bottom crust. Poke holes with a fork, add parchment and pie weights, bake 10 minutes, then fill and top as usual.
How to Store & Reheat
- Store: Cover leftovers in the refrigerator up to 4 days in an airtight container.
- Reheat: Bake in an oven-safe dish at 350°F for 15–20 minutes until warmed through.
Can This Chicken Pot Pie Be Made Gluten Free?
To make this chicken pot pie gluten free, swap the flour with a gluten-free thickener such as cornstarch or a 1:1 gluten-free flour blend. You’ll also need to use a gluten-free puff pastry. Several brands now offer gluten-free puff pastry in the freezer section.
Serving Suggestions
This chicken pot pie is an all-in-one meal, but for a little extra:
- Fresh green salad
- Crusty bread
- Serve individual chicken pot pies in ramekins for a fun presentation. Our kids love anything in a portion they don't have to share!
Variations
- Cheese: Swap Parmesan for Cheddar, Gruyère, or Monterey Jack.
- Herbs & Flavor: Add fresh sage, thyme, or parsley for extra flavor.
- Leftover turkey: Perfect for post-Thanksgiving comfort food.
- Bacon (optional): A smoky add-in and I love to find an excuse to use bacon whenever possible.
- Fresh Parsley (optional): Brightens the dish at the end. Sage or green onions also work.
FAQs
Absolutely! Use a bottom crust as mentioned above.
Yes! Adjust cooking time slightly if using fresh vegetables.
Tried this recipe
If you try this Chicken Pot Pie with Puff Pastry, be sure to leave a comment and ⭐ rating below — I love hearing how these recipes turn out in your kitchens.
Don’t forget to snap a photo and tag me @thisfarmgirlcooks on Instagram or Facebook so I can see your creations, too!
More comfort food recipes
Recipe
Easy Chicken Pot Pie with Puff Pastry
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Equipment
Ingredients
- 4 Tablespoons unsalted butter
- 1 small yellow onion finely diced
- 1 12 ounce bag frozen mixed vegetables
- 3 teaspoons minced garlic
- ⅓ cup all-purpose flour
- 1 teaspoon fine sea salt
- 1 teaspoon ground black pepper
- ½ teaspoon dried basil
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ¼ teaspoon smoked paprika
- 1 ½ cups chicken stock
- 1 ¼ cups heavy cream
- 1 pound boneless skinless chicken breast cooked and diced
- 1 cup parmesan cheese shredded
- 1 frozen puff pastry sheet thawed
- 1 egg lightly beaten
Instructions
- Preheat the oven to 400° Fahrenheit. Prepare a 9x13 inch baking dish by lightly spraying with non-stick cooking spray. Set aside.
- In a 3 quart saucepan, melt the 4 Tablespoons unsalted butter over medium heat. Sauté 1 small yellow onion and 1 12 ounce bag frozen mixed vegetables until the onion is translucent and vegetables are tender, about 5 minutes. Reduce heat to medium-low and stir in the 3 teaspoons minced garlic. Cook for 1 minute.
- Add the ⅓ cup all-purpose flour, 1 teaspoon fine sea salt, 1 teaspoon ground black pepper, ½ teaspoon dried basil, ½ teaspoon dried thyme, ½ teaspoon dried rosemary, and ¼ teaspoon smoked paprika and stir to combine.
- Stir in the 1 ½ cups chicken stock and 1 ¼ cups heavy cream. Continue to cook, stirring occasionally, until the mixture thickens, about 5-7 minutes.
- Stir in the 1 pound boneless skinless chicken breastand 1 cup parmesan cheese. Spread the filling mixture into the prepared pan.
- Cut the thawed sheet of 1 frozen puff pastry sheet into squares and place them on top of the filling mixture, making sure to cover the filling entirely.
- Use a silicone brush or pastry brush to brush 1 egg over the top of the puff pastry. Bake for 40-45 minutes or until the puff pastry is golden brown and the filling is hot and bubbly.Let sit for 10-15 minutes before serving.
Notes
Make-Ahead & Freezer Tips
- Assemble, don’t bake, and cool completely in refrigerator.
- Cover tightly with plastic wrap + aluminum foil.
- Freeze up to 3 months in an airtight container.
- When baking from frozen: add 20–30 minutes; uncover last 10–15 min for golden top crust.
Storage & Reheating
- Refrigerator: 4 days in airtight container
- Reheat: Oven 350°F for 15–20 minutes until heated through
Nutrition
This Farm Girl Cooks is not a dietician or nutritionist, and any nutritional information shared is an estimate. Calories and other nutritional values vary depending on which brands were used.
Rachel says
So good and easy! I made half the recipe in an 8x8" for my little family. No leftovers!
Jessica says
Perfect family meal! I am obsessed with this recipe! It is so delicious! I was not sure about the Parmesan cheese but that definitely made it extra creamy! The whole family loved it! I am making it for the second time tonight!
Jessica says
I’m obsessed with this recipe!
Deanne Frieders says
It's so good, right??