Easy Chicken Pot Pie with Puff Pastry

This easy Chicken Pot Pie with Puff Pastry is a creamy, satisfying dish that the whole family will love. It’s made quickly by using store-bought puff pastry for the crust and rotisserie chicken for the filling! The chicken stays tender and juicy, while the crust gives the pie a buttery, flaky texture — the perfect contrast to the creamy filling!

Not only does this homemade chicken pot pie recipe have amazing flavor, but it’s also loaded with veggies like onion, carrots, celery, and peas. It makes a very hearty meal with the addition of shredded chicken and potatoes. Plus it’s make-ahead and freezer-friendly!

For more easy dinner recipes made with rotisserie chicken, check out our Chicken Pesto Pasta, our Creamy Chicken Gnocchi Soup, and our Buffalo Chicken Stuffed Peppers!

Ingredient Notes

• Olive oil, unsalted butter, sweet onion, carrots, celery, and garlic will combine to make the mirepoix, the vegetable mixture that is essential to this dish.
• Herbs like sage, rosemary, and thyme will be finely chopped to enhance the filling.
• To season your chicken pot pie, we’ll be using sweet paprika, Kosher salt, black pepper, and curry powder, which is optional, but definitely recommended!
• All-purpose flour: To thicken the sauce.
• Chicken broth: We recommend low-sodium chicken broth.
• Heavy cream: Cream gives the filling a silky texture and is added to the egg wash.
• Rotisserie chicken: Skin discarded, meat shredded (leftover turkey works too!)
• Potatoes: We recommend medium Yukon gold potatoes, which will be diced and parboiled.
• Frozen peas: A staple in chicken pot pie!
• Puff Pastry: This will form the crust of your chicken pot pie. 
• Egg: One large egg will be used to create an egg wash over the crust. 
• Parmesan cheese: Grated parmesan will be sprinkled over the crust.

How To Make Homemade Chicken Pot Pie

1. Sauté the mirepoix. Sauté onion, carrots, and celery in a little olive oil and butter over medium-high heat. Season with Kosher salt, cook until softened, then add garlic.
2. Add the herbs and spices. Stir in fresh sage, rosemary, thyme, sweet paprika, black pepper, and curry powder, then cook for 1 minute. 
3. Stir in the flour. Add flour to the skillet, then cook for 1 minute, stirring the whole time.
4. Add liquid. Slowly whisk in chicken broth or stock, scraping any browned bits off the bottom, then add heavy cream and whisk well. Bring the mixture to a simmer, then add the pulled rotisserie chicken, potatoes, and frozen peas. Stir and turn off the heat.
5. Add the puff pastry. Cut the puff pastry into a circle larger than the pan (to account for shrinkage) or cut 2×2-inch squares and overlap to cover the skillet in a lattice pattern. 
6. Make the egg wash. In a small bowl, whisk together egg and heavy cream or milk. Brush this on top of all puff pastry. Sprinkle with Parmesan, black pepper, and a generous pinch or two of sea salt.
7. Bake the pot pie. Transfer to the oven and bake for 30-35 minutes, or until the puff pastry is golden brown and crispy.

Make-Ahead, Leftovers, & Storage

• To make-ahead: You can make the chicken pot pie filling ahead of time and refrigerate it covered for up to 3 days before baking. However, we recommend topping the pie with puff pastry just before baking. Assemble with puff pastry, egg wash, and toppings, then bake.
• Leftovers and storage: Leftovers can be stored covered for up to 3 days. Reheat by covering aluminum foil and baking for 25-30 minutes at 375F, or until filling is hot. 
• To freeze unbaked: Assemble completely, but do not brush the top with egg wash. Cover tightly with heavy duty aluminum foil, then freeze for up to 3 months. Bake from frozen at 425F for 20 minutes covered with foil, then remove the foil and brush the top with egg wash. Add the toppings to the puff pastry, then return to the oven and cook for an additional 20-25 minutes, until the puff pastry is golden brown and crispy.
• To freeze baked: Allow the pot pie to cool completely, then wrap well with heavy-duty aluminum foil. Freeze for up to 3 months. Bake from frozen at 375F until the filling is warm, about 30-40 minutes.

How To Serve

This is a hearty and filling dinner all on its own. Serve with some crusty bread and a simple green salad to keep things easy. Sometimes pot pies call for a side of mashed potatoes, but because there are potatoes inside the pie, there’s no need.

Substitutions and Variations

• You can easily trade the shredded chicken in this recipe for turkey if you are making this with Thanksgiving leftovers! Or any leftover chicken, for that matter.
• You could also try other vegetables in your easy chicken pot pie like green beans or corn.
• Add a splash of dry white wine or sherry to the filling for added complexity.
• Prefer to use a pie crust? No problem! Use any homemade or store-bought pie dough you like. You can cut into strip to make a lattice crust or simply cut small slits in the top before adding the egg wash and crust toppings.

This easy chicken pot pie is such a classic dish that we just know you’re going to love it! This one has been made even easier than the traditional version with rotisserie chicken and puff pastry, so it’s the perfect weeknight meal. 

If you make this Chicken Pot Pie with Puff Pastry recipe, please let us know by leaving a review and rating below!

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Print Recipe

5 from 6 reviews

Easy Chicken Pot Pie with Puff Pastry

Our easy Chicken Pot Pie with Puff Pastry is a classic comfort food meal that is warm, hearty, and perfect on a cold day. The flaky puff pastry crust and creamy chicken and vegetable filling are sure to please the whole family. We use a rotisserie chicken to keep it simple, but leftover turkey is just as delicious.

Prep20 minutes mins

Cook35 minutes mins

Total55 minutes mins

Course: American

Cuisine: Dinner

Keyword: bourekas with frozen puff pastry, homemade chicken pot pie, leftovery turkey, rotisserie chicken, savory pie

Servings: 6 servings

Calories: 709kcal

Author: Ari Laing

Equipment

Large cast-iron skillet or braiser with sides at least 2 inches deep (12-14 inches in diameter)

Spatula

Whisk

Small bowl

Pastry brush

Ingredients

For the filling

• 2 Tbsp extra virgin olive oil
• 2 Tbsp unsalted butter
• 1 large sweet onion cut into ½-inch dice, about 1½-2 cups
• 2-3 large carrots peeled and cut into ½-inch dice, about 1½-2 cups
• 2 stalks celery chopped, about 1 cup
• 1 tsp Kosher salt
• 4 cloves garlic finely chopped
• 2 Tbsp fresh sage finely chopped
• 1 Tbsp fresh rosemary finely chopped
• 1 Tbsp fresh thyme leaves finely chopped
• 1 tsp sweet paprika
• ½ tsp freshly ground black pepper
• ¼ tsp curry powder optional, but recommended!
• ⅓ cup all-purpose flour
• 2 cups low-sodium chicken broth
• ½ cup heavy cream
• 1 rotisserie chicken skin discarded, meat shredded, about 3 cups (leftover turkey works too!
• 2-3 medium Yukon gold potatoes diced, parboiled (see note below), about 2 cups
• 1 cup frozen peas

For the puff pastry topping

• Puff pastry thawed completely
• 1 large egg
• 1 tsp heavy cream or milk
• 2-3 Tbsp Parmesan cheese grated
• Freshly ground black pepper
• Flaky sea salt

Instructions

• Sauté the mire poix. Preheat an oven to 425F. Heat 2 Tbsp olive oil and 2 Tbsp butter in a large skillet or braiser over medium-high heat. Add 2 cups diced onion, 2 cups diced carrots, and 1 cup chopped celery. Season with 1 tsp Kosher salt, then cook, stirring occasionally, until softened, about 4-6 minutes. Add 4 chopped garlic cloves, then cook 1 minute more.
• Add the herbs and spices. Add 2 Tbsp chopped sage, 1 Tbsp chopped rosemary, 1 Tbsp chopped thyme, 1 tsp sweet paprika, ½ tsp black pepper, and ¼ tsp curry powder (optional) then stir and cook for 1 minute.
• Stir in the flour. Add ⅓ cup all-purpose flour to the pan, then cook for 1 minute, stirring the whole time. The flour should absorb any liquid in the skillet.
• Add liquid. Slowly whisk in 2 cups chicken broth, being sure to scrape any browned bits off the bottom of the pan. Stir in ½ cup heavy cream, then whisk well. Bring the mixture to a simmer until just barely bubbling, then add the pulled rotisserie chicken, 2 cups parboiled potatoes, and 1 cup frozen peas. Give everything a good stir, then turn off the heat.
• Add the puff pastry.  You can cut the puff pastry into a circle to match the size of the pan, but note that it will shrink up a bit as it cooks. Instead, we like to either make a lattice topping or cut the puff pastry into smaller 2×2-inch squares, then overlap them to cover the entire top of the skillet.
• Make the egg wash. In a small bowl, whisk together 1 large egg and 1 tsp heavy cream or milk. Brush this on top of all exposed puff pastry. Sprinkle 2-3 Tbsp grated Parmesan on top along with a little freshly ground black pepper (as much as you like!), and a generous pinch or two of flaky sea salt.
• Bake the pot pie. Transfer to the oven and bake for 30-35 minutes, or until the puff pastry is golden brown and crispy.

Notes

• If puff pastry is frozen, leave it on a countertop at room temperature for 1 hour before beginning.
• To parboil potatoes: bring a medium saucepan of water up to a rapid boil. Season generously with Kosher salt, then add diced potatoes. Cook for 6-8 minutes, so that the potatoes have softened on the outside, but are still firm in the center. Drain and set aside until needed. This can be done 3-5 days in advance. You can peel or leave the skin on.
• Curry powder: I realize this is not a traditional spice used in pot pie, but we’re using just ¼ tsp and I promise it adds the most amazing warmth without being overpowering. Try it!
• To make-ahead: You can make the filling ahead of time and refrigerate it covered for up to 3 days before baking. However, we recommend topping the pie with puff pastry just before baking. Assemble with puff pastry, egg wash, and toppings, then bake.
• Leftovers and storage: Leftovers can be stored covered for up to 3 days. Reheat by covering aluminum foil and baking for 25-30 minutes at 375F, or until filling is hot. 
• To freeze unbaked: Assemble completely, but do not brush the top with egg wash. Cover tightly with heavy-duty aluminum foil, then freeze for up to 3 months. No need to thaw before baking. Simply bake in a preheated oven at 425F for 20 minutes covered with foil, then remove the foil and brush the top with egg wash. Add any toppings (grated Parm, black pepper, and flaky sea salt) to the puff pastry, then return to the oven and cook for an additional 20-25 minutes, until the puff pastry is golden brown and crispy.

 

Nutrition

Calories: 709kcal | Carbohydrates: 47g | Protein: 38g | Fat: 42g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 0.2g | Cholesterol: 158mg | Sodium: 967mg | Potassium: 632mg | Fiber: 5g | Sugar: 7g | Vitamin A: 4348IU | Vitamin C: 28mg | Calcium: 107mg | Iron: 3mg

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