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Crispy Chicken Pot Pie with Puff Pastry Top

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A quick and easy homemade chicken pot pie featuring a creamy chicken and vegetable filling topped with a flaky, golden puff pastry crust. Perfect for cozy dinners and busy weeknights.

Ingredients

Scale
  • 2 cups cooked chicken, shredded or cubed (rotisserie chicken works perfectly)
  • 1 cup carrots, diced
  • 1 cup frozen peas
  • 1/2 cup celery, diced
  • 1/3 cup unsalted butter
  • 1/3 cup all-purpose flour
  • 2 cups chicken broth (low sodium preferred)
  • 1 cup whole milk (or half-and-half for extra creaminess)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon dried thyme or fresh if available
  • 1 teaspoon Worcestershire sauce (optional)
  • 1 sheet puff pastry, thawed
  • 1 egg, beaten

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Melt 1/3 cup unsalted butter in a medium saucepan over medium heat. Add diced onions, carrots, and celery; cook for about 5 minutes until veggies soften and onions turn translucent.
  3. Add garlic and cook for 1 minute more, stirring to prevent burning.
  4. Sprinkle 1/3 cup flour over the veggies and stir constantly for 2 minutes to cook out the raw flour taste.
  5. Slowly whisk in 2 cups chicken broth and 1 cup milk, stirring constantly to avoid lumps. The mixture will thicken into a creamy sauce in about 5 minutes. If it gets too thick, add a splash more broth or milk.
  6. Season the sauce with salt, pepper, thyme, and Worcestershire sauce. Taste and adjust seasoning.
  7. Stir in the cooked chicken and frozen peas. Cook everything together for 2-3 minutes until heated through. Remove from heat.
  8. Transfer the filling to your pie dish. Spread evenly, leaving a little space at the edges for the puff pastry to seal.
  9. Unfold the puff pastry sheet on a lightly floured surface. If it’s larger than your dish, gently roll it out to fit. Trim excess pastry, leaving about 1/2 inch overhang to crimp.
  10. Place the puff pastry over the filling. Press edges down to seal and trim off excess pastry. Use a fork or your fingers to crimp the edges.
  11. Brush the top with beaten egg.
  12. Cut a few small slits in the pastry top to allow steam to escape.
  13. Bake in the preheated oven for 25-30 minutes, or until the puff pastry is puffed and golden brown.
  14. Let the pot pie rest for 5-10 minutes before serving.

Notes

If puff pastry browns too quickly, tent with foil after 15 minutes. Use rotisserie chicken for convenience and flavor. Cut small slits in pastry to prevent sogginess. For gluten-free, substitute flour and puff pastry accordingly. For dairy-free, use plant-based butter and milk alternatives.

Nutrition

Keywords: chicken pot pie, puff pastry, comfort food, easy dinner, homemade pot pie, creamy chicken filling, flaky crust

Find it online: https://forkifyfun.com/crispy-chicken-pot-pie-with-puff-pastry-top-easy-homemade-recipe/