The comfort food classic, easy Chicken Pot Pie with Puff Pastry Crust! It’s made simple with a creamy sauce, frozen vegetables and tender, flaky crust.
Why I love this creamy chicken pot pie
It’s the ultimate comfort food -I feel like this alone is a reason to make this pot pie!
The puff pastry crust makes it lighter and easier. We’re just using one crust instead of a double crust which cuts back a little on those sneaky little calories! I’ll include instructions on how you can make this with a double layer if you like!
- Unsalted butter
- Yellow onion
- Frozen mixed vegetables – I used a mix of corn, peas, carrots, and green beans but you can use whatever mix you like.
- Minced garlic
- All-purpose flour – you can use gluten-free all-purpose flour for a gluten-free version (be sure to also use gluten free puff pastry as well)
- salt and black pepper
- Spices – Dried basil, dried thyme, dried rosemary and smoked paprika
- Chicken stock- chicken broth or homemade chicken bone broth work well, too!
- Heavy cream – I love the creaminess that the heavy cream adds to this dish but if you prefer, you can substitute half-and-half or whole milk. Come on now, it’s comfort food!
- Shredded Parmesan cheese- If you can shred your own, I highly recommend it! The freshly shredded Parmesan doesn’t have any additives making it extra smooth.
- Chicken breast– you can also use an equal amount of chicken from a cooked rotisserie chicken or you can easily make a whole chicken in the Instant Pot to use.
- Frozen puff pastry – you can find this in the frozen dessert section or frozen dough section at the grocery store. If you’d like to make this chicken pot pie recipe gluten free, Schar makes a gluten free puff pastry you can substitute. Just make sure to use gluten-free all-purpose flour as well!
- Egg – for the egg wash which adds a gorgeous sheen to the top of the pot pie.
How to make chicken pot pie
At first glance the ingredients list might look daunting, but fear not friends! I’m gonna break it down for you and you’ll see that it’s really quite easy to make!
Start out by preheating your oven and greasing a 9×13 casserole dish. You know the drill!
Step 1: Saute your vegetables:
Melt butter and cook the onion until is translucent and your frozen veggies are thawed. You know it wouldn’t be a farm girl easy recipe without an easy hack like frozen vegetables! Add the garlic and cook for just a minute more. Garlic can be finicky, so don’t overdo it. We don’t want burned garlic.
Step 2: Make the gravy:
This is the part where we add the flour and spices. The flour is going to soak up some of the butter and herbs and cook just a little bit to get that raw flavor cooked out. Maybe I’m the only kid who tried raw flour to see what it tasted like, but I can assure you it is not good eats.
Stir all that together and after a few minutes, add the liquids to make the gravy. Chicken broth and heavy cream go into the pan. Stir and you’ll start to see the mixture thicken. This part of the recipe is actually quite soothing, so it’s really comfort food before we even get started!
Step 3: Fill the casserole pan with your pot pie mixture:
Add in the cooked chicken and parmesan cheese, then pour the whole mixture into your prepared pan.
Step 4: Add the puff pastry crust: it’s already made for you!
Cut the puff pastry into squares – a pizza cutter or a sharp knife both work well. Add them on top of the filling. You can put partial pieces on the sides or anywhere you need more coverage. We’re trying to cover the entire pot pie so the gravy and vegetables don’t poke through.
This reminds me of one of my Mom’s patchwork quilts!
Step 5: Make it pretty:
Beat an egg and then use a pastry brush to go over the top of the puff pastry.
Woo hoo, we did it!
Bake it until the mixture bubbles and watch for the crust to brown!
How to store leftover chicken pot pie
Cover any leftover chicken pot pie with aluminum foil or plastic wrap and store in the refrigerator for up to 4 days.
How do I reheat chicken pot pie with puff pastry?
To reheat, place a portion of chicken pot pie in an oven-safe dish. Cover with aluminum foil and bake at 350° Fahrenheit for 15-20 minutes, or until warmed through.
Can I make this ahead of time and freeze it?
Yes. Assemble the dish but don’t bake it. Let it cool completely, sticking it in the refrigerator to cool as much as possible. Cover the dish tightly with a layer of plastic wrap followed by a layer of aluminum foil.
Freeze for up to 3 months. When you are ready to bake, keep the dish covered and add an additional 20-30 minutes to your bake time.
Uncover for the last 10-15 minutes to let the puff pastry become golden brown.
Can you put a layer of puff pastry on the bottom of this chicken pot pie?
Yep! You can add a layer of puff pastry to the bottom of the dish and poke it all over with a fork.
Place some parchment over it and fill the dish with pie weights or beans to hold the puff pastry down. Bake for about 10 minutes in the pre-heated oven before adding the filling and proceeding with the rest of the recipe.
What to serve with chicken pot pie
Truly, this is an all on one dish, meaning there’s nothing else for you to do!
You can also make this easy chicken pot pie recipe using your leftover turkey from Thanksgiving!
Comfort food main dishes
Here are some more comforting meal ideas!
When you make this homemade chicken pot pie, leave a comment or review below. I’d love to hear from you!
Until next time!!!
- 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
- 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 butter over medium heat. Sauté the diced onion and frozen vegetables until the onion is translucent and vegetables are tender, about 5 minutes. Reduce heat to medium-low and stir in the minced garlic. Cook for 1 minute.
- Add the all-purpose flour, sea salt, black pepper, dried basil, dried thyme, dried rosemary, and smoked paprika and stir to combine.
- Stir in the chicken stock and heavy cream. Continue to cook, stirring occasionally, until the mixture thickens, about 5-7 minutes.
- Stir in the cooked chicken and parmesan cheese. Spread the filling mixture into the prepared pan.
- Cut the thawed sheet of puff pastry 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 the beaten 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.
If your puff pastry is getting too dark but the filling isn’t bubbly yet, you can cover the dish with aluminum foil and continue baking.
To make ahead of time
Assemble the dish but don’t bake it. Let it cool completely, sticking it in the refrigerator to cool as much as possible. Cover the dish tightly with a layer of plastic wrap followed by a layer of aluminum foil. Freeze for up to 3 months. When you are ready to bake, keep the dish covered and add an additional 20-30 minutes to your bake time. Uncover for the last 10-15 minutes to let the puff pastry become golden brown.
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Amount Per Serving: Calories: 520Total Fat: 35gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 183mgSodium: 765mgCarbohydrates: 15gFiber: 1gSugar: 4gProtein: 34g