Puff Pastry Chicken Pot Pie

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.

Square Puff Pastry Sheets Egg | Ground Sausage Shredded Cooked Chicken Butter | Flour Chicken Broth | Chicken Gravy Milk | Frozen Mixed Vegetables Frozen Hashbrown Potatoes


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. Divide the mixture into two square casserole dishes.

Place a puff pastry sheet on each casserole dish. Tuck in the sides and corners of the dough.   Brush egg wash onto the  top of the puff pastry sheet. Bake at 400°F for 25-30 minutes.

Let it cool for  10 minutes.  Serve and enjoy!

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