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Chicken Pot Pie With Puff Pastry

Whether you use rotisserie chicken, pulled chicken, or some leftover chicken from the day before, this chicken pot pie with puff pastry recipe is a must-try!

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Chicken pot pie with puff pastry recipe

Some of the greatest pastry chicken pot pie recipe versions are usually passed down from one generation to the next as well-kept family secrets. Luckily for you, here is one that you can try out at home.

With the right combination of chicken pot pie filling and puff pastry, you can never go wrong with this great recipe! Whether you want to use rotisserie chicken, pulled chicken, or just some leftover turkey/chicken from the day before, this chicken pot pie recipe is a must-try!

Comfort Food as Good As Chicken Broth!

There comes a time once in a while when we all need some comfort food. Whether it’s the weather or we are just feeling down, it seems there is nothing a good chicken broth cannot cure!

However, what if I told you that there is a different, maybe even better, type of comfort food than chicken broth?

With this puff pastry chicken pot pie recipe, those long and cold winter nights will never be a problem again.

Unlike some other types of comfort food out there, chicken pot pie with puff pastry is a healthy choice that can be enjoyed by the whole family any day of the week!

Puff pastry on table

About the Chicken Pot Pie Filling

The secret to this creamy chicken pot pie with a lightly floured surface of golden brown puff pastry is all in the filling!

Let’s face it, whether you use a frozen puff pastry from the store or you prefer homemade to store-bought puff pastry, the taste is more or less the same because there is only so much you can do with dough.

Therefore, what makes one chicken pot pie with puff pastry recipe better than the other is the filling.

In that regard, there are so many things you can mix and add to your chicken pot pie, such as leftover chicken or turkey, frozen peas, chicken stock, skinless chicken breast, shredded chicken, rotisserie chicken, and so many other delicious recipes.

In all cases, I use a simple chicken mixture consisting of a variety of frozen vegetables, such as frozen corn, carrots, or peas, mixed with shredded, diced, or pulled chicken or turkey. About three cups of the chicken will work well for this chicken pot pie with puff pastry recipe.

Here, I will share three of my favorite chicken pot pie filling options that you can also try out, which are:

Rotisserie Chicken

This is my go-to shortcut when I’m running behind schedule and need to whip up something quick for dinner. I simply go to my local grocery for some store-bought rotisserie chicken.

After that, it is only a matter of shredding the meat into the sizes I want and following the recipe as instructed.

The good thing about this option, besides the time saving, is that rotisserie chicken adds some great flavor to the dish that is unique and delicious!

Boiled and Pulled Chicken

This type of filling requires some boneless, skinless chicken breast or thighs. You simply boil the chicken for about 15 minutes, or until you are sure that the meat is cooked through.

Remove from the stove and set aside to cool. When you can handle it without burning your fingers, simply pull apart the chicken. It should be easy if the meat has been well cooked.

Leftover Chicken or Turkey

Making a chicken pot pie with puff pastry recipe with leftovers from the day before is a great way to make sure you do not waste any food.

I love this method on those days when I have a lot of leftovers after a big holiday. The recipe comes out just as good as if I had made the chicken fresh just for the chicken pot pie.

Chicken breast on board

Make Chicken Pot Pie With Puff Pastry Ahead of Time!

You can employ a few tricks to make sure that on the day of the dinner, you are not running around trying to make sure you are not late.

One of the things that I love doing is making my chicken pot pie the day before the event and freezing it. Knowing you can freeze chicken pot pie with puff pastry makes life so much easier!

This works wonders because all I need to do when I am ready to cook is to take the pie with puff pastry out of the fridge and thaw it at room temperature for about 30 minutes.

When ready, I simply brush some egg wash onto the raw puff pastry chicken pot pie and proceed with the recipe as usual.

Potato and carrot in bowl

Try This Chicken Pot Pie With Puff Pastry Recipe

Whether you have some extra cooked chicken that you do not know what to do with, or you want to try something new for dinner tonight, this chicken pot pie recipe could be the answer to your problem.

You will only need the following equipment:

  • Dutch Oven
  • Slotted Spoon
  • Soup Ladle
  • Baking Dish (9×13)
  • Knife

Notes and Substitutions

A great recipe is not complete unless it leaves a little bit of wiggle room in terms of some of the main ingredients. This will allow you to cater for special occasions for picky eaters who might not like one or two of your ingredient choices.

In that regard, here are some important notes and substitutions you should know:


While I am a big fan of store-bought chicken rotisserie, you can use any of the methods we discussed above to prepare your favorite chicken pot pie.

Any type of cooked chicken will work well for this chicken pot pie recipe. In the absence of chicken, feel free to use leftover turkey instead because the results will be just as delicious!


Heavy cream is my preference because I love a thick filling for my chicken pot pies. However, I have made this very same recipe before, using light cream, half and half, and once using milk because that is all I had in the fridge!

In all instances, my creamy chicken pot pie came out just as golden brown, savory, and delicious as I could have wished for.

Puff Pastry

The store-bought frozen puff pastry that I use produces a golden brown crust with a lightly floured surface that is to die for.

However, if you are feeling a bit adventurous, you can try using canned biscuits, phyllo dough, or a pie crust and see how it goes!


Frozen peas and carrots are my staples when it comes to fortifying my chicken pot pie filling.

However, any frozen veggies will do great, so feel free to add some mushrooms, green beans, corn, potatoes, or even celery.

Working With the Puff Pastry

You have to be very careful when working with the puff pastry, whether it is store-bought or homemade. Any mistakes here could be the undoing of your entire chicken pot pie recipe.

Consider the following tips:

  • Rather than rapidly thawing your frozen puff pastry at room temperature, let it thaw slowly in the refrigerator overnight
  • If you must thaw your puff pastry at room temperature, 40 minutes is the recommended time, and never go beyond that
  • Only remove the puff pastry from the freezer when you are ready to use it because you cannot leave it in the fridge for more than two days
  • If you try to unfold the puff pastry sheets before they have thawed completely, they will crack
  • The puff pastry works best when it is cold to the touch, otherwise letting it reach room temperature will make it difficult to work with
  • Try not to handle the dough too much, otherwise, it will become tough
  • Always lightly dust the dough of the puff pastry with flour when you are working with it to prevent sticking

Tips You Need To Know

The following tips have been life savers for me in the past and I am sure you will find them useful too:

  • A cast iron skillet or deep pie dish will work well for this recipe in the absence of a casserole dish
  • Store-bought frozen puff pastry comes in boxes of two pastry sheets. Since you only need one pastry sheet for this recipe, you can make two separate pies for large crowds by doubling up on the ingredients
  • Never forget to vent your puff pastry sheets before baking otherwise the soggy crust will ruin all your hard work
  • Baking times may vary slightly depending on several factors, so to be safe, keep a lookout for that lovely golden brown color that will tell you that the pie is done
  • Give your pie at least 10 minutes to rest before you cut it into single servings

Storing Your Puff Pastry Pot Pie

Always allow the cooked chicken pot pies to cool down to room temperature before transferring them to an airtight container and placing them in the fridge.

Normally, cooked chicken pot pies will last about four days in the refrigerator before you need to throw them out, so make sure you consume everything before then.

Longer storage can be achieved by placing the pies in a freezer-friendly container and freezing them for up to three months.

When you are ready to consume, thaw in the refrigerator overnight, remove any foils or wraps, and then heat or microwave until hot throughout.

Pot pie in dish

This Chicken Pot Pie With Puff Pastry Recipe Is Easier Than You Think!

If you were looking for the ultimate comfort food, you have found it! This chicken pot pie with puff pastry recipe will be a blessing for your family during winter or on any other day you feel like enjoying a hearty meal!

Chicken pot pie on plate


How Do You Know When the Chicken Pot Pie Is Done?

You can rely on the baking times listed in this recipe but I much prefer relying on my sight, so I always wait for the golden brown crust to make its appearance!

Can I Freeze Uncooked Chicken Pot Pie With Puff Pastry?

Yes, you certainly can and I recommend this method as a way to save some time when the time to cook finally comes.

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Yield: 6 servings

Chicken Pot Pie With Puff Pastry

Chicken Pot Pie With Puff Pastry

Whether you use rotisserie chicken, pulled chicken, or some leftover chicken from the day before, this chicken pot pie with puff pastry recipe is a must-try!

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes


  • 2 tbsp. olive oil
  • thawed frozen puff pastry
  • 3 boneless, skinless chicken breasts
  • 3 cups chicken broth or stock
  • 1/2 medium onion diced
  • 1/2 tsp. black pepper
  • 1 large peeled baking potato cut into chunks
  • 1 tsp. salt
  • 3 large carrots cut into chunks
  • 1/4 c. all-purpose flour
  • 3 tbsp. butter


  1. The first step is to preheat the oven to 400º F.
  2. Into a heavy pot set on a stovetop on medium heat, drizzle some olive oil. Add the chicken and cook until it turns a medium brown color.
  3. Carefully remove the chicken pieces from the pot and place them on a plate and set aside.
  4. Into the same pot with olive oil, add the carrots, potatoes, and onions and cook for about eight minutes or until they become slightly tender.
  5. Add in your butter and let it melt completely before stirring in your salt and pepper. Add in the flour.
  6. Allow it all to thicken for about four minutes. When it looks thick enough, add chicken stock and bring it to a boil.
  7. Add your chicken pieces to the flour mixture, stirring constantly.
  8. Pour your newly made chicken pot pie filling into a casserole dish and top it with the thawed puff pastry.
  9. If the pastry is too wide, trim the edges until only about half an inch is left overhanging the sides of the casserole dish.
  10. Grab a sharp knife and carefully slit a few vents in your puff pastry to let out the water vapor that will be formed during the baking process.
  11. Place the casserole dish into the preheated 400º F oven and allow it to bake for about 30 minutes.
  12. Take a peak after half an hour and only remove the chicken pot pie with puff pastry if the crust has turned a delicious golden brown.
  13. Remove the chicken pot pie from the oven and serve it with your favorite side dishes.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 317Total Fat: 15gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 70mgSodium: 1029mgCarbohydrates: 22gFiber: 2gSugar: 3gProtein: 23g

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