Chicken Pot Pie With Puff Pastry is a recipe that everyone needs in their comfort food arsenal. It's creamy and wonderful, full of hearty veggies and tender chicken. Topped with a perfectly golden crust, you'll want to make it over and over again.
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Chicken Pot Pie is one of the world's best comfort meals. And, for good reason. It's delicious, a one pot wonder, and it's so easy to make. It's one of my family's favorites and it will soon be a favorite for you and yours!
Veggies are simply cooked until tender and incorporated into a creamy sauce that takes little effort. I fold in rotisserie chicken to keep it super simple. One of the best steps of this recipe is using puff pastry for the topping. Its light and fluffy and too easy. You'll be adding this wonderful recipe to your rotation in no time!
What You'll Need
- Cooked Chicken - This is reason number 56,987 to love a good rotisserie chicken. They're easy, delicious and perfect for this recipe.
- Yellow Onion - I am a fan of yellow onions for cooking, but use your favorite.
- Mushrooms - I love the meaty, umami flavor they have.
- Garlic - Measure this with your heart.
- Green Beans - Love the color and mild taste of green beans for this recipe.
- Corn - A perfect addition for just a touch of sweetness.
- Chicken Broth - Use a good quality one. It will make a difference in the taste.
- Heavy Cream - Adds a touchy of richness to the filling.
- Butter - Butter makes everything better.
- Flour - To thicken the filling just a bit.
- Puff Pastry - The secret weapon to make a super easy, beautiful, and tasty crust.
- Egg - Makes the puff pastry pretty and golden brown.
- Kosher Salt and Fresh Ground Pepper - Basic must-haves for seasoning.
The Importance of Good Cookware
I cannot impress the importance of good cookware to you enough. Using a good quality large cast iron skillet is key. It holds on to the heat and distributes it evenly. Using a thin, cheap baking pan will run the risk of burning an uneven cooking.
How To Do It
Not only is chicken pot pie a comfort food classic, but its also a super easy to make. I go further with the easy part by using a rotisserie chicken, frozen corn and frozen cut green beans, and puff pastry. I don't have time for complicated and I know you don't either!
Here is the general chicken pot pie run down.
The Veggies and Sauce
- Melt butter and sauté onions, mushrooms, and garlic until softened.
- Add thawed corn and green beans.
- Once corn and green beans have warmed through, add flour and stir for 3-4 minutes to cook out raw flour taste.
- Slowly add broth, whisking to prevent lumps.
The Chicken
- Add heavy cream and chicken, cooking until the pot pie filling is warm.
- Check for seasoning. Add salt and pepper if needed or desired.
Puff Pastry
- Once puff pastry is thawed, unwrap onto a lightly floured surface.
- Cut into 1 inch by 1 inch squares.
- Lay pastry squares on top of pie filling until the it is completely covered. I did a concentric circle design starting on the outer rim of the skillet and worked my way in.
Bake
- Brush puff pastry with egg wash.
- Season with salt and pepper.
- Bake until puff pastry is golden brown.
Frequently Asked Questions
Can I use other vegetables for chicken pot pie?
Absolutely! The chicken pot pie vegetable situation is totally customizable to you and your likes. Other vegetables that would be great are:
-Potatoes
-Carrot
-Celery
-Turnips
-Peas
-Asparagus
I could go on and on. You choose what you love.
What can I serve with chicken pot pie?
Because this recipe is a one pot meal, all I would recommend is a nice green salad on the side! Keep it simple!
Do I have to use puff pastry for this recipe?
No worries! If you cannot find puff pastry, you can use pre-made pie dough for your chicken pot pie. Treat it the same way as you would the puff pastry. Cut into strips, brush with egg wash, and bake until golden brown.
Additionally, you can also use canned biscuits. Simply take the biscuits out of the can, arrange on top of the filling, and bake until the biscuits are done.
Tips, Tricks, and Variations
- Place the cast iron skillet onto sheet pan for baking. This is going to save you a lot of headache in case the chicken pot pie filling bubbles out of the skillet. No one wants pot pie burned to the bottom of the oven!
- Use your favorite veggies when making this recipe. The classics tend to be potato, carrot, and celery. This is where this recipe could also be fridge clean out recipe. Use what you have and what you love.
Storage and Reheating Instructions
- Chicken Pot Pie Leftovers will stay good in the fridge for up to 3 days.
- Reheat leftovers in the microwave in small increments until warmed through. Please note, the topping will not be crisp.
- If freezing, I only recommend freezing the filling. The puff pasty will become a big gummy after thawing and is not my favorite. The filling will stay good in the freezer for up to 3 months.
Make Ahead Instructions
Follow the recipe as instructed through the pot pie filling. Store the filling in an airtight container in the refrigerator for up to 1 day. When ready to bake, add filling to a lightly greased large cast iron skillet. Continue with steps by adding the puff pastry and egg wash. Because the filling is cold, you will need to bake a bit longer. If the top becomes too brown, simply place a sheet of foil on top.
Recipe
Chicken Pot Pie With Puff Pastry Recipe
Ingredients
- 1 stick butter
- 1 med yellow onion, diced
- 8 oz mushrooms, sliced thinly
- 5 cloves garlic, minced
- 1 (10 oz) bag frozen cut green beans, thawed
- 1 (10 oz) bag frozen corn, thawed
- 5-6 tablespoon ap flour
- 2 cups chicken broth
- 1 cup heavy cream
- 2 cups cooked chicken, chopped I used a rotisserie chicken
- 2 sheets puff pastry
- 1 egg
- water
- kosher salt and fresh ground pepper, to taste
Instructions
- Sauté onions, mushrooms, and garlic in butter over medium-high heat in a large cast iron skillet until softened.
- Add thawed green beans and corn to onion/mushroom/garlic mixture. Cook until warmed through.
- Add flour, stirring constantly for 3-4 minutes to cook out any raw flour taste.
- Slowly add broth, stirring constantly to eliminate any potential lumps. Stir in heavy cream and cook mixture until everything is warmed through and thickened slightly.
- Add chicken and stir to combine. Remove from heat.
- Place puff pastry sheets onto a lightly floured surface. Cut into 1-inch squares. Starting on the outside rim of the skillet, place the pastry squares on top of the filling, slightly overlapping each square until you reach the center of the skillet.
- Whisk egg with a splash of water. Using a pastry brush, apply egg wash to the puff pastry squares. Sprinkle top with course salt and freshly ground pepper.
- Bake at 400° until puff pastry is beautifully golden brown, approximately 35-45 minutes.
- Enjoy!
Nutrition
If you guys make this Chicken Pot Pie Recipe, be sure to leave a comment and/or give this recipe a rating! I absolutely love to hear from you all and always do my best to respond to each and every one of your comments!
Thank you!
I am so incredibly happy that you are here! I hope you try my Chicken Pot Pie With Puff Pastry recipe and fall in love with it. If you make this recipe, please share and tag me on Instagram, Facebook, or TikTok! And, please leave a comment or review. I absolutely love seeing each and every one of your kitchen masterpieces. And, as always, if you ever have any questions about any of my recipes, please don't hesitate to contact me!
-Rufus
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