Puff Pastry Chicken Pot Pie

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 to a whole new (and way more fun and yummy) level.

This recipe uses store-bought puff pastry sheets and cooked chicken, and it makes two baking dish! Making it an EASY and delicious way to feed a lot of people!

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 breaking out 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 does this Puff Pastry Chicken Pot Pie recipe make 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 tender chicken pieces and mixed vegetables (carrots, peas and corn) in a flavorful thick gravy. The top crust is a layer of flaky, buttery puff pastry that pairs like a dream with that creamy chicken mixture.

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 them 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.

Ingredients

Here is everything you need to make this puff pastry chicken pot pie recipe:

• Puff pastry sheets – use store-bought puff pastry. I really like the Pepperidge Farm puff pastry sheets as they are easy to use, really delicious, and bake very well. Each box contains two ~9″ square sheets and works perfectly for this recipe.
• Egg – to add egg wash to pastry sheet, creating a nice shine on top.
• Ground sausage – raw, uncooked ground sausage (typically sold in a tube or package). Not breakfast sausage that comes in ‘links’.
• Cooked chicken – there are a few ways to make this:
  • Rotisserie chicken – this is the most convenient option and what I typically use to make this recipe. Grab a ready made rotisserie chicken from the store and shred/cut it up.
  • Baked chicken – bake 2 raw chicken breasts or 3-4 chicken thighs (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 any leftover chicken meat you have on hand! Post-Thanksgiving leftover turkey can be used as well!
• Butter – use unsalted butter if possible, but salted butter can be used as well. If using salted butter be sure to reduce the salt amount or adjust to taste as needed.
• Flour – basic all-purpose flour is used to thicken up the creamy sauce.
• Chicken broth – this ingredient provides base flavor for your chicken pot pie with puff pastry. It also adds a savory dimension that amplifies the richness of the dish.
• Chicken gravy – I use Heinz Homestyle Chicken Gravy, or you can also make your gravy from scratch or leftover gravy that you may have!
• Milk – 2% or higher for best flavor. Milk introduces a creamy and smooth texture to the mix.
• Frozen mixed veggies – I use a bag of frozen mixed veggies for ease (a great way to save time!), but feel free to use vegetables or leftovers you have at hand such as celery, onion, mushrooms, prasnip, broccoli etc. Most frozen vegetable mixes come with peas, carrots, corn and green beans.
• Hashbrown potatoes – comes frozen in a bag and is already diced into small cubes. This frozen option is another time-saver in the kitchen.
• Salt and black pepper – these pantry staples are essential to balance and enhance the mixture of flavors in your puff pastry chicken pot pie at the end. Adjust accordingly to open up the flavors of the filling.

How to make Puff Pastry Chicken Pot Pie

This Chicken Pot Pie with Puff Pastry recipe makes two 9×9 or 8×8 square casserole dish, 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! 😉

Then we put them both together and voila! Deliciousness ensues.

Step 1: Prepare Chicken Pot Pie Filling

To make the filling, brown the ground sausage in a large skillet or pot, and then add butter and flour.

Add all the liquid – chicken broth, gravy, and milk – and bring filling to a boil, stirring continuously. It should start to thicken and become nice and creamy.

Because we are using gravy, we can skip aromatics such as onions and garlic, skip making a roux, and also reduce the use of thickeners such as heavy cream (that’s why we’re jus using milk) and flour.

Yes! We are doing some short cuts here! But I promise you, the flavor is still just as incredible!

Add frozen mixed veggies, chicken, and potatoes, and combine everything together.

Season with salt and black pepper to open up the flavors. Do a taste test and add more as needed to open up the flavors.

Once filling is ready, pour it into two 8″ or 9″ square casserole dishes.

Step 2: Add Puff Pastry

Gently place the puff pastry sheet on top of the filling, folding the sides and edges.

Most likely, the puff pastry sheet will be larger than the top of your dish/skillet, or the filling may be way at the bottom and not up to the rim, so simply tuck excess puff pastry underneath.

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.

Step 3: Bake Puff Pastry Chicken Pot Pie

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’s the ultimate comfort food for a cold day, and makes such a satisfying delicious dinner.

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.

Make Ahead, 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 refrigerator (up to 5 days) freezer (up to 3 months). 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, though that may impact the puff pastry texture when reheated. Make sure it is in an airtight container or is sealed completely to avoid freezer burn, and freeze 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.

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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