Chicken Pot Pie With Puff Pastry Recipe
This Puff Pastry Topped Chicken Pot Pie delivers everything you’d expect from comfort food—rich flavors, creamy textures, and golden puff pastry.
Packed with chicken and vegetables, this savory dish is encased in flaky pastry for a perfect balance of cozy and elegant.
Key Ingredients for Puff Pastry Topped Chicken Pot Pie
Shredded chicken – Adds hearty protein and soaks up the creamy sauce beautifully.
Carrots, onion, and red bell pepper – Offer sweetness and color to complement the savory elements.
White button mushrooms – Bring earthy depth and a slight chew to contrast the soft filling.
Fresh thyme and garlic – Enhance the dish with aromatic and herbaceous notes.
Frozen peas – Provide a pop of sweetness and vibrant green color.
Butter and flour – Form the base of a luscious roux for the creamy sauce.
Heavy cream and chicken broth – Combine for a rich, velvety filling.
Dry white wine – Lends a subtle tang and complexity.
Puff pastry sheets – The golden, flaky topping that crowns the pot pies.
Egg wash – Ensures a shiny, perfectly browned pastry finish.
Cooking Up Comfort: Puff Pastry Topped Chicken Pot Pie Steps
Begin by sautéing a mix of carrots, onions, bell pepper, and mushrooms until tender and fragrant. Garlic and thyme deepen the aroma before frozen peas are stirred in off heat.
In a separate pan, a classic roux of butter and flour is whisked with white wine, cream, and broth to form a thick, savory sauce. Vegetables and shredded chicken are folded in to complete the filling.
The mixture is spooned into ramekins, topped with puff pastry lids, and baked until golden brown and bubbling. A brush of egg wash gives the crust its irresistible shine.
Tips to Perfect Your Puff Pastry Topped Chicken Pot Pie
For a richer flavor, roast your chicken beforehand with herbs and lemon. Don’t skip cutting slits in the puff pastry—this prevents soggy crust by allowing steam to escape. If you’re short on ramekins, this recipe can also be baked in a single large baking dish.
How to Store Leftovers of Puff Pastry Topped Chicken Pot Pie
Cool completely before covering ramekins tightly with foil or transferring contents to an airtight container. Refrigerate for up to three days. To reheat, bake at 350°F until warmed through. Puff pastry reheats best in the oven, not the microwave, to retain crispness.
Frequently Asked Questions
Can I make this dish ahead of time?
Yes, prepare the filling a day in advance and refrigerate. Add puff pastry and bake just before serving.
Can I use rotisserie chicken?
Absolutely. It’s a great time-saver and adds extra flavor.
What if I don’t have ramekins?
You can use a large oven-safe baking dish. Just adjust the pastry to fit and extend the baking time slightly.
Can this recipe be frozen?
Yes. Freeze the fully assembled, unbaked pies. When ready to use, bake from frozen at 375°F for 40–50 minutes.
Puff Pastry Topped Chicken Pot Pie
Ingredients
- 2 cups low sodium chicken broth
- 1 cup heavy cream
- ¼ cup dry white wine
- 1 cup frozen peas
- 6 tablespoons unsalted butter
- 4 cups shredded cooked chicken chopped into bite-sized pieces
- 2 teaspoons fresh thyme
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 1 medium yellow onion finely diced
- 1 small red bell pepper seeded and chopped
- ¼ cup all-purpose flour
- 3 carrots peeled and chopped
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 cloves garlic minced
- 2 sheets puff pastry e.g., Pepperidge Farm
- 8 ounces white button mushrooms stems removed, caps sliced and chopped
- 1 large egg whisked with 1 teaspoon water
Instructions
- In a large skillet over medium-high heat, melt 2 tablespoons of butter. Sauté the chopped carrots, onion, and red bell pepper for about 5 minutes, stirring occasionally. Incorporate the mushrooms along with ½ teaspoon of salt and ¼ teaspoon of black pepper. Continue cooking for an additional 5 minutes until the mushrooms are lightly browned. Add minced garlic and thyme; cook for 1–2 minutes until aromatic. Stir in the peas and set the skillet aside.
- In a separate saucepan set over medium-low heat, melt the remaining 4 tablespoons of butter. Whisk in the flour and cook continuously for 1 minute. Pour in the white wine, cooking for another 1–2 minutes until nearly evaporated. Gradually whisk in the heavy cream and chicken broth. Increase the heat to medium-high, bring to a boil, then reduce to low. Let it simmer until thickened, stirring occasionally. Fold in the reserved vegetables and the shredded chicken. Season with the remaining ½ teaspoon of salt, ¼ teaspoon of black pepper, and the chopped parsley. Remove from heat.
- Preheat your oven to 400°F (200°C). Evenly distribute the chicken mixture among six individual ramekins.
- Lightly flour the puff pastry sheets and roll them out to a thickness of ¼ inch. Position a ramekin on the pastry sheet and cut out a square approximately ½ inch larger on all sides. Alternatively, cut pastry rounds matching the ramekin diameter. Drape each ramekin with a pastry square or round, pressing gently around the edges to seal. Use a sharp knife to cut three small slits in the top of each pastry to allow steam to escape. Brush the tops with the egg wash.
- Place the ramekins in the oven and bake for 30 minutes or until the puff pastry is deeply golden and the filling is bubbling. If browning occurs too quickly, loosely tent with foil. Serve hot, directly from the ramekins or transferred to individual plates.