Watch out, people! Comfort food just got even better. Flaky puff pastry layered on top of a creamy, flavorful chicken pot pie filling. Chicken Pot Pie with Puff Pastry takes the classic chicken pot pie is a whole new (and way more fun and yummy) level.
Chicken Pot Pie…with Puff Pastry!
With Fall just around the corner, I am so ready to dive into all the cozy and comforting food recipes that gives us all the warm and fuzzies as the weather gets cooler.
I have already started diving into some of my Fall comfort food favorites such as Lemon Chicken and Rice Soup, Beef Stew, Cheesy Tomato Chicken Spaghetti, and Enchilada Chicken Casserole because I simply cannot wait.
And not only is this Puff Pastry Chicken Pot Pie the perfect Fall and winter comfort food, we always get plenty of leftovers and it takes us a few days to completely finish it. Not having to cook every day is a saving grace for me!
Here’s how Chicken Pot Pie with Puff Pastry works: we are making the classic chicken pot pie filling that is creamy, chunky and filled with chicken pieces and vegetables in a flavorful thick gravy, and then topping it with flaky, buttery puff pastry. YUM!
I fell in love with this the first time I had it – it’s a gorgeous, lovely combo and I cannot get enough of it!
Secret to a good Puff Pastry Chicken Pot Pie
To make a legit Puff Pastry Chicken Pot Pie, the filling has to be creamy and filled with great flavors. And oh you betcha we did that.
There are many ways to achieve that. Good sauce is like good gravy or good soups…use a good stock and chances are you will be able to get good quality sauces.
The complicated way to do this is to boil a bone-in chicken and cook it down until we get flavorful stock. Or roast a chicken and get the juices and incorporate it into the sauce.
The short-cut way, however, is what we are doing today. For our Chicken Pot Pie filling, we are using ground sausage, getting some flavor from there, and using a good quality store bought gravy along with good chicken broth to make our Puff Pastry Chicken Pot Pie. This will make the filling super flavorful and delicious.
I find that using store-bought stock alone, which a lot of chicken pot pie recipes call for, will not yield as flavorful of a sauce for your pot pie.
How to make Puff Pastry Chicken Pot Pie
This Chicken Pot Pie with Puff Pastry recipe makes two 9×9 or 8×8 casserole dishes, which always gives us lots of yummy leftovers.
You can also freeze half of the Chicken Pot Pie filling in the freezer and bake it with puff pastry another time (I actually do this often). It’s a great way to have another meal for another day without much extra work.
There are essentially two parts to Puff Pastry Chicken Pot Pie:
- Chicken Pot Pie filling – that requires cooking the mixture in a pot
- Puff Pastry – that requires buying pre-made puff pastry sheets from the store! 😉
Chicken Pot Pie Filling
Chicken pot pie filling is made with:
- cooked chicken – there are a few ways to make this:
- Rotisserie chicken – this is the most convenient option. Grab a ready made rotisserie chicken from the store and shred/cut it up.
- Baked chicken – bake 2-3 chicken breast (with a drizzle of olive oil and some salt) in the oven at 350 degrees F for 30 minutes, then cut it into pieces
- Cut up leftover chicken meat you have at hand!
- sausage – this is ground sausage that typically comes package in a tube
- milk – 2% or higher
- gravy – I use Heinz Homestyle Chicken Gravy, or you can also make your gravy from scratch or leftover gravy that you may have!
- chicken broth
- hashbrown potatoes – comes frozen in a bad and is already diced into small cubes.
- veggies – I use a bag of mixed veggies for ease, but feel free to use vegetables or leftovers you have at hand.
Cook them in a pot and once filling is ready, pour it into two 8″ or 9″ square casserole dishes.
Puff Pastry Sheets
Then gently place the puff pastry sheet on top of the filling, folding the sides and edges.
As mentioned earlier, I use Pepperidge Farm puff pastry sheets and they are easy to use, really delicious and bakes very well. Each box comes in two ~9″ square sheets and works perfectly for this recipe.
Crack and egg in a bowl, whisk it, then brush egg wash onto the top of puff pastry before baking, to create a nice shine to the top.
Bake Chicken Pot Pie in the oven until puff pastry is golden brown on top.
Once it is done, let it sit for a few minutes to cool before serving it.
It’s the ultimate comfort food for a cold day, and makes such a satisfying delicious dinner.
Tips and Tricks
A few things to note when making this recipe to ensure success!
- Taste your Chicken Pot Pie filling after you have combined everything in the pot and add salt and pepper to taste. Salt will help open up the flavors, not just add saltiness to the dish. So if the pot pie filling is a bit flat, a pinch of salt or two can really bump up its flavor profile.
- Stir every know and then when cooking the filling in the pot so that the bottoms of the pot won’t brown.
- Avoid overcooking the filling on stovetop – overcooking the filling will cause chicken to be tough, and filling will also thicken more than it should. So remove from heat promptly once you are done cooking the filling.
- Egg wash helps give your puff pastry a nice shine and gives it a beautiful golden brown top. It can be omitted if necessary, you just won’t give that even shine to your Puff Pastry Chicken Pot Pie.
Storage and Reheating
This recipe makes a lot of chicken pot pie. It makes two 9″ square casserole worth of Chicken Pot Pie with Puff Pastry, which makes it the perfect recipe to make ahead or if you want lots of leftovers.
For storage, I typically bake one casserole dish with half of the filling and store the other half of the filling in a container in the freezer. This gives me another set of fresh pie whenever I need it. Fully baked Chicken Pot Pie with puff pastry on top can be frozen as well. Make sure it is in an airtight container or is sealed completely, and they can be frozen for up to three months. You can also refrigerate it for up to a week.
To reheat, make sure everything is defrosted completely before reheating. You can microwave the puff pastry chicken pot pie, or cover with an aluminum foil over puff pastry and bake it to heat it up. It will take longer to reheat, but you will have a crustier, flakier puff pastry dough. If you store just the filling, bring it to a complete defrost and assemble the casserole with puff pastry on top, and bake according to recipe instructions.
What to serve with it
This delicious chicken pie can be served by itself as a satisfying meal, or with some of these delicious sides:
- Vegetable side dishes: Kale and Brussels Sprouts Salad, Winter Fruit Salad, Garlic Parmesan Asparagus, Caramelized Onions Sautéed Green Beans, Bruschetta Pasta Salad.
- Bread: Honey Butter Rolls, Cheesy Garlic Rolls, No-Knead Cranberry Bread.
We love this Chicken Pot Pie with Puff Pastry recipe. So convenient. So yum. Simply irresistible.
Now excuse me while I go stuff my face.
DID YOU ENJOY THIS RECIPE? Please comment below and give us a 5-star rating! This will help others find this recipe on Google and Pinterest! We very much your help! 🤍
More Chicken Recipes
- Hawaiian Chicken with Coconut Rice
- Panko Baked Chicken
- Spicy Baked Chicken Tenders
- Spinach Artichoke Stuffed Chicken
- Teriyaki Chicken Stir Fry
More Hearty Comfort Food
- Mexican Chicken Casserole
- Cheesy Bacon Potato Casserole
- Stovetop Beef Stew
- Turkey Stew
- Potato and Ham Au Gratin
- Instant Pot Creamy Chicken Noodle Soup
- Pineapple Baked Ham
Puff Pastry Chicken Pot Pie
- 2 square puff pastry sheets
- 1 egg
Chicken Pot Pie Filling
- 1 lbs ground sausage
- 4 cups diced/shredded cooked chicken
- 1/2 cup butter
- 1/2 cup flour
- 2 cups chicken broth
- 12 oz chicken gravy
- 1 1/2 cups 2% milk
- 16 oz frozen mixed vegetable
- 2 cups frozen diced hashbrown potatoes
- salt to taste
- black pepper to taste
- Pre heat oven to 400 degrees.
- Heat up a large pot and brown ground sausage until done.
- Add butter and flour. Stir constantly to mix well. Once the mixture bubbles/comes to a boil, add milk, gravy and chicken broth. Stir and bring to a boil.
- Add cooked chicken, frozen veggies and hash browns. Stir to combine and bring to boil again. Add salt and pepper to taste. Remove from heat.
- Bring half of mixture to a square casserole dish, and the other half to another square casserole dish.
- Place a puff pastry sheet (refrdigerated, not frozen) on each casserole dish. Tuck in the sides and corners of the dough.
- Crack an egg and beat egg to create egg wash. Brush egg wash onto the top of the puff pastry sheet.
- Bake for 25-30 minutes, or until the top of the puff pastry is brown and puff pastry is completely cooked.
- Let it cool for 10 minutes. Serve and enjoy!