Flaky, golden pastry. A filling that tastes like it simmered all day. This chicken pot pie with puff pastry is the cozy dinner you can actually pull off on a weeknight. This chicken pot pie using puff pastry starts with chicken breast cooked right in the skillet with onion, carrots and celery, simmered in a white wine cream sauce, then topped with overlapping squares of store-bought puff pastry and baked at 425°F for 25 to 30 minutes until golden and bubbly. No rotisserie chicken, no pie crust, no stress.
This puff pastry chicken pot pie uses store bought puff pastry which I cut the puff pastry into squares instead of laying down one big sheet. Every square gets its own crispy edges, steam escapes between them, and you never get that raw, doughy middle. Better Than Bouillon gives the sauce that slow-simmered flavor in minutes. This recipe is so good and it takes about an hour to make. It is a show stopper, you'll love it.
Nothing says comfort like chicken pot pie. This puff pastry version is the best and the only way I will make pot pies from now on. It is just so easy and my family loves it.
This is my classic version: no leeks, no precooked chicken, just the basics done right. If you want something a little sweeter and softer, try my skillet chicken pot pie with leeks.
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How to make (VIDEO)
Ingredients
How to make (PICTURES)
- Step 1: Cook the bite-size chicken in oil for 2 minutes. Add the onion, carrot and celery with a pinch of salt, then the garlic for 3 more minutes.
- Step 2: Add the remaining 4 tablespoons butter and the flour and stir for 1 to 2 minutes to make a roux.Pour in the white wine, then the bouillon, water and cream. Simmer until thick and the chicken is cooked through.
- Step 3: Stir in the peas.
- Step 4: Cut the puff pastry into squares.
- Step 5: Overlap squares of cold puff pastry over the filling and brush with egg wash.
- Step 6: Bake at 425°F for 25 to 30 minutes until deep golden and bubbling. Rest 5 minutes.
What to serve
- A crisp green salad with lemon vinaigrette
- Air Fryer Green Beans
- Air Fryer Honey Roasted Carrots
- Garlic Cheese Bread in the Air Fryer
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Chicken Pot Pie with Puff Pastry
Ingredients
Method
- Heat the oven to 425°F.
- Heat the oil and 2 tablespoons of the butter in a large oven-safe skillet over medium-high heat. Add the chicken and cook for 2 minutes.2 tablespoons neutral oil, 3 boneless skinless chicken breasts
- Add the onion, carrot and celery with a pinch of salt. Cook for about 5 minutes to sweat the vegetables.1 cup onion, 1 cup carrots, 1 cup celery, 1 pinch salt
- Add the garlic and sauté for 3 more minutes, until the onion is translucent.4 cloves garlic
- Add the butter. Sprinkle in the flour and stir for 1 to 2 minutes to make a roux.4 tablespoons butter, 4 tablespoons all-purpose flour
- Pour in the white wine and stir for 30 seconds. Add the bouillon paste, water and cream, and stir until smooth.½ cup dry white wine, 2 teaspoons chicken bouillon paste, ½ cup water, ½ cup heavy cream
- Simmer on low, stirring often, until the sauce thickens and the chicken is cooked through, 5 to 8 minutes.
- Stir in the frozen peas at the very end and turn off the heat.1 cup frozen peas
- Cut the puff pastry into small squares. Arrange them over the filling, overlapping each other. Brush the egg wash over the pastry.1 sheet puff pastry, 1 egg
- Bake at 425°F for 25 to 30 minutes, until the pastry is puffed and deep golden and the filling is bubbling. Let it rest for 5 minutes before serving.
Notes
- Use a 12 inch oven-safe skillet.
- Keep the puff pastry cold until you cut it.
- Rotisserie swap: skip cooking the raw chicken and stir in 3 cups shredded rotisserie chicken after the sauce comes together.
Nutrition
Tried this recipe?
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Hi, I'm Carmen!
I'm the creator of Eat With Carmen, where I share Filipino and other Asian recipes I love and grew up eating, made simple for everyday cooking.
Thank you for being here xoxo.
Frequently Asked Questions for Chicken Pot Pie with Puff Pastry
Bake it at 425°F for 25 to 30 minutes, until the pastry is deep golden and the filling bubbles. Rest it 5 minutes before serving.
Yes, cut raw chicken breast into bite-size pieces and cook it in the skillet first. It finishes cooking in the sauce and the oven, and should reach 165°F.
No, puff pastry only goes on top here. A bottom layer stays soggy under the creamy filling.
Yes, make the filling up to 2 days ahead. Add the cold puff pastry right before baking so it puffs.
The pastry was too warm or the filling was too thin. Use cold pastry, simmer the sauce until it coats a spoon, and overlap the squares so steam escapes.
Yes, use about 3 cups shredded rotisserie chicken and add it after the sauce comes together.
Steph Ray says
I usually don't comment, but I already made this recipe twice and I can't get enough of it. Such a great chicken pot pie. Thanks Carmen 😋😋😋