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Best Chicken Pot Pie with Puff Pastry

Easy Chicken Pot Pie

Camila Benitez
A chicken pot pie is a savory pie traditionally made with a pie crust filled with chicken and vegetables in a rich and creamy sauce and baked until the pastry is golden brown and the filling is bubbling hot. This dish can be made in various ways, from single crust to double crust, puff pastry to biscuit toppings. This flavourful chicken pot pie is comfort food at its best!
It's a filling and hearty meal that is delicious and quick to prepare; it's made using store-bought puff pastry and rotisserie-seasoned chicken, making it extremely simple and convenient to prepare. In addition, it has plenty of vegetables that you can customize based on what you have on hand or like best.
5 from 4 votes
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 8

Tools

Ingredients
  

For the Chicken MIxture:

  • 1 Rotisserie chicken , skin discarded, and meat shredded (about 4 cups)
  • 8 tablespoons (1 stick) unsalted butter
  • 1 medium yellow onion , diced
  • 1 poblano pepper or red bell pepper , chopped
  • 5 cloves garlic , finely minced
  • 3 stalks celery , diced
  • 6 fresh sage , finely chopped
  • 6 sprigs thyme , leaves finely chopped
  • 2 sprigs rosemary , leaves finely chopped
  • 1 cup frozen sweet corn or pearl onion (no need to defrost)
  • ½ cup frozen pearl onion (no need to defrost)
  • 10 oz Frozen Peas and Carrots (no need to defrost)
  • ½ cup fresh cilantro or parsley leaves , minced
  • ½ cup all-purpose flour , plus more for rolling the pastry
  • 4 cups warm water combined with 1 tablespoon chicken bullion (recommended: Knorr brand)
  • ¼ cup brandy or white wine , optional
  • kosher salt , to taste
  • 1 teaspoon freshly grated nutmeg
  • ½ teaspoon paprika
  • ½ teaspoon black pepper , to taste
  • ½ cup heavy cream or half and half

For the Puff Pastry & egg wash:

  • 1 egg beaten with 1 tablespoon water , for egg wash
  • Two 17.3-ounce packages of puff pastry (4 sheets), thawed

Instructions
 

For the Chicken Mixture:

  • Shred the meat of the Rostisserri chicken and discard the skin and bones. You will have 4 cups of shredded chicken.
  • In a large pot, melt the butter and saute the onions, celery, and poblano pepper over medium-low heat for about 10 minutes, until the vegetables soften.
  • Add the garlic and cook until fragrant, about 1 minute more. Add the brandy or wine, scrape up all the brown bits of the pan and cook for 2 minutes.
  • Whisk in the flour and cook over low heat, constantly stirring, for 2 minutes and then keep stirring as the hot broth is added to the sauce. Add the corn, carrots/peas, black pepper, nutmeg, thyme, rosemary, sage, and shredded chicken. Simmer over low heat, occasionally stirring for 10 more minutes, stirring, until thick. Add heavy cream and cilantro or parsley and mix well and cook for 5 more minutes, stirring occasionally. Taste and adjust seasoning, if necessary.

To Assemble & Fill:

  • Preheat the oven to 425°F and set an oven rack to the center position. Line a baking sheet with aluminum foil for easy clean-up.
  • Lay the thawed puff pastry sheets on a lightly floured, cool surface. Invert individual ovenproof bowls on the pastry sheet and, using a sharp knife, cut circles around the outside of the bowls, about ½-inch larger than the top of the bowls.
  • Divide the chicken pot pie filling equally among 8 ovenproof bowls about ¾ of the way with the chicken mixture, ensuring each serving has a good amount of chicken mixture. Do not overfill.
  • Beat the egg with 1 tablespoon of water, brush the outside edges of each bowl with the egg wash, and then carefully place the dough on top. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 4 slits in the top. Lightly sprinkle with kosher salt and cracked pepper, if desired.

To Bake:

  • Place the individual bowls on the foil-lined baking sheet. Bake the chicken pot pie for 20 to 25 minutes or until the pastry is golden brown and the filling is bubbling hot. Let pie rest for 15 minutes before serving. Enjoy!

Notes

How to Store & Re-Heat
  • To store: The Chicken pot pie is best on the day it is made, but leftovers can be stored in the fridge, on a plate covered with cling film, or in an airtight container, for up to 2 days.
  • To reheat: Pot pie can be reheated in a preheated oven (this will crisp up the puff pastry again) to 400˚F (200˚C) and baked until piping hot, about 25 to 30. Cool for 15 minutes before serving. Alternately, you can microwave it until heated through; just be aware that the puff pastry may soften and not crisp up.
Make-Ahead
Chicken Pot Pie with Puff Pastry is a great make-ahead dish that can save time on busy weeknights or entertaining guests. To prepare it ahead of time, you can make the filling and store it in an airtight container in the refrigerator for up to 2 days. You can also prepare the puff pastry dough and keep it chilled in the fridge for up to 24 hours or in the freezer for up to a month.
When ready to bake, roll out the puff pastry and place it on top of the filling in an oven-safe dish, then brush with the egg wash and bake according to the recipe instructions. This way, you can have a freshly baked pot pie in no time without having to prep everything from scratch. Remember that the baking time may need to be adjusted if the filling and pastry are chilled, so check on it frequently and add a few extra minutes if needed.
How to Freeze
Wrap the chicken pot pie tightly in a double layer of clingfilm and a layer of foil. Freeze for up to 1 month. To cook from frozen, unwrap the pot pie, place the bowls on the foil-lined baking sheet, and bake in a preheated 425 F oven for 25 to 30 minutes or until the pastry is golden brown and the filling is hot. If the top browns too much, cover it with foil. Ensure the pie is piping hot in the center before removing it from the oven.
Baked chicken pot pie can also be frozen; let it cool completely; this could take about 1 hour; After that, you can chill it further in the fridge. After completely cooling it, tightly wrapped in a double layer of clingfilm, then put into a resealable bag or wrapped in foil for up to 1 month. To reheat, no need to thaw; follow the Re-heat instructions above.
Notes:
  • The Chicken pot pie is best on the day it is made, but leftovers can be stored in the fridge, on a plate covered with cling film, or in an airtight container, for up to 2 days. Chicken Pot Pie can be reheated in a preheated oven (this will crisp up the puff pastry again) to 400˚F (200˚C) and baked until piping hot, about 25 to 30. Cool for 15 minutes before serving. Alternately, you can microwave it until heated through; just be aware that the puff pastry may soften and not crisp up.
  • The chicken pot pie can be assembled and refrigerated a day in advance. Brush the top of the pastry dough with egg wash before baking.
  • If the chicken mixture is too thin, scoop some liquid or pour ¼ cup water into a small bowl and mix in 1 tablespoon of flour. Stir the flour mixture back into the saucepan and heat for a few more minutes to thicken.
Nutrition Facts
Easy Chicken Pot Pie
Amount per Serving
Calories
393
% Daily Value*
Fat
 
24
g
37
%
Saturated Fat
 
13
g
81
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
5
g
Cholesterol
 
139
mg
46
%
Sodium
 
779
mg
34
%
Potassium
 
247
mg
7
%
Carbohydrates
 
19
g
6
%
Fiber
 
3
g
13
%
Sugar
 
4
g
4
%
Protein
 
25
g
50
%
Vitamin A
 
4602
IU
92
%
Vitamin C
 
28
mg
34
%
Calcium
 
51
mg
5
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.

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