Name: Creamy Chicken Pot Pie with Puff Pastry Recipe
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Cuisine: American
Ingredients: 1 (17.3 oz) box frozen puff pastry (2 sheets); 2 small boneless skinless chicken breasts or 3 cups cooked chicken; 4 cups chicken broth; 4 tablespoons butter; 1 small yellow onion, diced; 2 ribs celery, diced; 1 cup carrots, diced; 3 cloves garlic, minced; ½ teaspoon dried thyme; ½ teaspoon dried rosemary; ½ teaspoon mustard powder; ½ teaspoon onion powder; 1 teaspoon soy sauce; 1/3 cup flour; ¾ cup half and half; 1 chicken bouillon cube; 1 lb Yukon gold potatoes, peeled and diced into ½-inch chunks; Salt and pepper to taste; ¾ cup frozen peas; 1 egg, whisked; 1 tablespoon milk (can substitute water)

Jump to Recipe· 4.9 from 4 reviews

If you’re craving the ultimate comfort food that feels like a warm hug on a cool day, you have to try this Creamy Chicken Pot Pie with Puff Pastry Recipe. It’s packed with tender chicken, silky veggies, and a velvety sauce, all wrapped in a flaky, buttery puff pastry crust that gets golden and crispy in the oven. Trust me, once you taste it, you’ll be hooked—and I’ll share every little trick to help you nail it perfectly at home.

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Why This Recipe Works

Flaky Puff Pastry Crust: Using puff pastry on both bottom and top layers creates a light, buttery crunch that perfectly balances the creamy filling.
Blind Baking Technique: Pre-baking the bottom crust keeps it crisp and prevents that dreaded sogginess.
Flavor-Boosting Secrets: Little surprises like soy sauce and mustard powder add depth without overpowering the classic flavors.
Perfectly Creamy Filling: A slow simmer with gradual broth additions lets you control thickness and meld flavors beautifully.

Creamy Chicken Pot Pie with Puff Pastry, Chicken Pot Pie, Puff Pastry Chicken Pie, Comfort Food Recipes, Easy Chicken Pie - A round, golden-brown pie with a flaky crust sits on a white marbled surface. The pie has a slightly crimped edge and four small slits in the center for steam to escape. The crust is evenly baked with a smooth, shiny finish showing different shades of golden color. The pie is whole, uncut, and has a simple, homemade appearance. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient plays a unique role in creating this dreamy pot pie. The fresh veggies add texture and natural sweetness, while the Yukon gold potatoes bring creaminess and substance. And puff pastry? It simply takes it up a notch all around.

Creamy Chicken Pot Pie with Puff Pastry, Chicken Pot Pie, Puff Pastry Chicken Pie, Comfort Food Recipes, Easy Chicken Pie - Flat lay of two small boneless skinless chicken breasts, a small yellow onion diced, two ribs celery diced, a cup of diced carrots, three whole uncracked garlic cloves, a few sprigs of fresh thyme and rosemary, a small white ceramic bowl with dried mustard powder, another small white ceramic bowl with onion powder, a small white ceramic bowl with soy sauce, a small white ceramic bowl with all-purpose flour, a small white ceramic bowl with half and half, a single Yukon gold potato cut into chunks, a small white ceramic bowl with frozen green peas, a whole uncracked brown egg, a small white ceramic bowl with milk, four tablespoons of butter placed as small pats, and a small white ceramic bowl filled with chicken broth, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997

Frozen puff pastry: Gives you that flaky, buttery crust without fuss; just thaw and roll.
Chicken breasts: I prefer fresh for juiciness, but leftover rotisserie chicken works wonders to save time.
Chicken broth: The soul of the filling, adds flavor and moisture; homemade or low-sodium store-bought both do the trick.
Butter: For sautéing veggies and building richness in the sauce.
Yellow onion, celery, carrots: Classic trio for that cozy savory base; diced small for even cooking.
Garlic: Adds a subtle aromatic punch.
Dried herbs & spices (thyme, rosemary, mustard powder, onion powder): These boost the flavor profile without needing fresh herbs every time.
Soy sauce: Secret flavor enhancer that deepens savory notes—I promise you won’t taste soy overtly!
Flour: Thickens the creamy sauce to just the right consistency.
Half and half: Keeps the filling creamy and smooth, not heavy.
Chicken bouillon cube: Adds concentrated chicken flavor—even if you use homemade broth, it’s a nice bonus.
Yukon gold potatoes: Waxy and creamy, cook evenly to tender without falling apart.
Frozen peas: Add a pop of color and sweetness right at the end of cooking.
Egg and milk (for egg wash): Creates a beautiful golden sheen on the crust.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love that this recipe lends itself to customization, so don’t be shy about playing with it to make it yours. Whether you have a favorite veggie to toss in or you want to make it dairy-free, I’ve got some ideas that worked for me and my friends.

Vegetable swaps: I’ve swapped carrots for parsnips or even added mushrooms for a deeper earthy flavor—delicious!
Protein swaps: Using shredded rotisserie chicken was a lifesaver on busy nights, and it still tasted homemade.
Dairy-free option: Half and half can usually be substituted with coconut cream or a creamy plant-based milk to keep the filling rich.
Easy shortcut: Omit the bottom crust and just top with puff pastry to save a little time and avoid the extra step of blind baking.

Step-by-Step: How I Make Creamy Chicken Pot Pie with Puff Pastry Recipe

Step 1: Prep and Blind Bake the Bottom Puff Pastry Crust

The very first thing I do is thaw my puff pastry for about 30 minutes at room temp so it’s easy to handle—no tears, promise! Then I roll one sheet into a 12-inch circle and gently press it into a lightly greased pie pan. I use kitchen shears to trim the corners and patch any spots with extra dough, making sure it fits snugly against the sides.

Next, I crinkle parchment paper, place it over the crust, and fill the pie with pie weights or dried beans. Blind baking at 400°F for 12 minutes sets the crust so it stays crisp and not soggy once the filling goes in. A quick 4-5 more minutes baking without the weights finishes it off nicely.

Step 2: Poach and Cube Your Chicken

I like poaching chicken gently in chicken broth on the stove—just a barely bubbling simmer for 15 to 20 minutes until cooked through. This keeps it juicy and tender. Let it rest for a bit to lock in moisture, then dice it into bite-size cubes.

Step 3: Cook the Veggies & Build the Filling

In a wide skillet, I melt butter and soften onions, celery, and carrots for about 6 minutes—stir often so nothing browns too fast. Toss in the garlic and dried herbs along with soy sauce, cooking for another couple of minutes to deepen flavors. I sprinkle in flour next and cook it slightly so the raw taste disappears, which helps thicken the sauce.

Pour in the chicken broth gradually, stirring continuously to avoid lumps, then add half and half and bouillon cube. I cube my peeled Yukon gold potatoes into small chunks (around ½ inch) so they cook evenly—season lightly with salt and pepper and add them right into the sauce.

Once it comes to a simmer, I let it cook uncovered for 15-20 minutes, stirring occasionally to keep things from sticking. I add chicken broth little by little as needed to get the filling thick but still saucy. Last for me is stirring in frozen peas and chicken to warm through.

Step 4: Assemble and Bake Your Creamy Chicken Pot Pie with Puff Pastry Recipe

Roll out the second puff pastry sheet into a 12 or 13-inch square. Pour your luscious filling into the blind-baked crust, then gently layer the pastry sheet on top. Trim, fold, and crimp edges tightly using a fork—the sealing step is key to hold in all those delicious juices.

Before baking, I brush the crust with a simple egg wash made of whisked egg and milk to get that gorgeous golden-brown finish. Then it goes into the oven at 400°F for about 30 minutes. If after 20-25 minutes it starts browning too much, I shield with foil to avoid burning while it finishes cooking.

Once done, let it cool about 10 minutes before digging in—this helps the filling settle and makes serving easier.

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Pro Tips for Making Creamy Chicken Pot Pie with Puff Pastry Recipe

Don’t Rush Puff Pastry Thawing: If pastry is too cold, it cracks and tears; if too warm, it gets sticky. Patience pays off.
Simmer, Don’t Boil the Chicken: A gentle simmer keeps chicken tender, avoiding dryness that random boiling can cause.
Add Broth Gradually: Stirring broth in little by little prevents lumps and lets you control the ideal creamy thickness of the filling.
Seal Those Edges Well: Crimping the edges with a fork prevents leaks and helps your pie stay beautiful during baking.

How to Serve Creamy Chicken Pot Pie with Puff Pastry Recipe

Creamy Chicken Pot Pie with Puff Pastry, Chicken Pot Pie, Puff Pastry Chicken Pie, Comfort Food Recipes, Easy Chicken Pie - A golden brown pie with a flaky, slightly cracked crust covers the top. Near one side, there is a round opening showing a creamy filling with white chunks, green peas, small orange pieces, and light yellow cubes, likely vegetables. A wooden spoon rests inside the opening, partly buried in the filling. A small sprig of green thyme is placed on top of the crust. The pie is on a white marbled surface with a white cloth nearby, adding softness to the scene. photo taken with an iphone --ar 2:3 --v 7

Garnishes

Right before serving, I like to sprinkle a little fresh parsley or thyme over the top—it adds a hint of brightness and a pop of color. Sometimes a small drizzle of good olive oil or even a couple of crisp fried shallots on top add texture and extra flavor if I’m feeling fancy.

Side Dishes

I usually keep sides simple since this pot pie fills you right up. A crisp green salad with a light vinaigrette balances the richness, or some steamed green beans with a squeeze of lemon make a refreshing contrast. If you want more carbs (because who doesn’t?), buttery dinner rolls are dreamy for sopping up any extra sauce.

Creative Ways to Present

For special occasions, I’ve baked this pot pie in individual ramekins topped with small puff pastry circles – it’s so cute and perfect for portion control. You could also use mini muffin tins and make bite-size pot pies for a fun party appetizer twist. Fancy touch: brush the crust with a little parmesan cheese before baking for extra flavor and a golden sparkle.

Make Ahead and Storage

Storing Leftovers

I store any leftovers in airtight containers in the fridge and they’ve stayed great for about 3-4 days. To keep the crust from getting soggy, I try to cool the pie completely before covering it tightly. Reheating is easy and still delicious.

Freezing

This Creamy Chicken Pot Pie with Puff Pastry Recipe freezes really well—just wrap the whole pie tightly in plastic wrap and aluminum foil. When I’m ready to enjoy it, thaw it overnight in the fridge and bake to refresh the crust. I’ve even frozen the filling separately for easy midweek dinners!

Reheating

The best way I’ve found to reheat leftovers is in a 350°F oven, covered loosely with foil for about 20 minutes, then uncovered for 10 minutes to crisp the puff pastry again. Microwaving makes the crust lose its magic, so I avoid that if possible.

FAQs

Can I use store-bought rotisserie chicken instead of cooking chicken breasts?

Absolutely! Rotisserie chicken is a time-saver and adds great flavor. Just shred about 3 cups and stir it into the filling at the end to warm through—super convenient without sacrificing taste.
Is it necessary to blind bake the bottom puff pastry crust?

Blind baking helps prevent a soggy bottom by setting the crust before the filling goes in. If you prefer, you can skip the bottom crust altogether and just top the pie with puff pastry for a quicker prep, though the texture won’t be quite the same.
Can I make this recipe ahead of time?

Yes! Prepare the filling a day or two ahead and store it in the fridge. When ready, heat it gently before assembling and baking the pie. This really cuts down active cooking time on the day you want to serve it.
How can I make the filling thicker or thinner?

The key is simmering the filling slowly and adding chicken broth a little at a time. If it’s too thick, splash in some broth or half and half; if too thin, let it simmer longer uncovered to reduce and thicken naturally.

Final Thoughts

This Creamy Chicken Pot Pie with Puff Pastry Recipe has become my go-to for cozy family dinners and weekend gatherings alike. There’s just something so satisfying about that flaky crust paired with a rich, flavorful filling that comforts the soul. I hope when you make it yourself, it becomes a treasured kitchen classic for you too—enjoy every bite, friend!