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Easy Homemade Puff Pastry Chicken Pot Pie

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This isn’t your grandma’s pot pie—this is the version that makes people close their eyes on the first bite. With a golden, flaky puff pastry top and a rich, creamy filling, it’s the ultimate comfort food that looks like you spent hours in the kitchen but comes together with simple ingredients and clever shortcuts.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 medium carrots, peeled and diced (about 1 ½ cups)
  • 2 celery stalks, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • ½ teaspoon black pepper
  • 1 teaspoon salt
  • ⅓ cup all-purpose flour
  • 2 cups chicken broth, low-sodium
  • 1 cup whole milk
  • ½ cup heavy cream
  • 3 cups cooked chicken, shredded or diced
  • 1 cup frozen peas
  • ½ cup frozen corn kernels (optional)
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons fresh parsley, chopped
  • 1 sheet frozen puff pastry, thawed
  • 1 large egg
  • 1 tablespoon water
  • Flaky sea salt, for sprinkling

Instructions

  1. Prep your ingredients: Dice the onion, carrots, and celery. Mince the garlic. Measure out the spices.
  2. Cook the vegetables: Melt the butter in a Dutch oven over medium heat. Add the onion, carrots, and celery. Cook, stirring occasionally, until the onions are translucent and carrots start to soften, about 6-7 minutes. Add the garlic, thyme, rosemary, salt, and pepper. Cook for 1 more minute until fragrant.
  3. Make the roux: Sprinkle the flour over the cooked vegetables. Stir constantly for 1-2 minutes until the mixture looks dry and pasty.
  4. Build the sauce: Slowly pour in the chicken broth while whisking continuously. Stir until smooth and starting to thicken, about 2-3 minutes. Pour in the milk and heavy cream. Stir and let it come to a gentle simmer. Let it bubble gently for 2 minutes, stirring occasionally.
  5. Add the chicken and peas: Stir in the cooked chicken, frozen peas, and corn (if using). Let everything heat through for about 2 minutes. Squeeze in the lemon juice and stir in the fresh parsley. Taste and adjust salt and pepper if needed.
  6. Cool the filling: Pour the filling into a 9×13-inch baking dish and spread evenly. Let it cool for 15-20 minutes before adding the puff pastry.
  7. Preheat the oven to 400°F (200°C).
  8. Prepare the puff pastry: On a lightly floured surface, gently roll out the thawed puff pastry sheet to about ¼-inch thick. Cut it to fit your baking dish with about ½ inch overhang on all sides.
  9. Assemble and bake: Lay the puff pastry over the cooled filling. Tuck the overhang under itself and press against the edges of the dish. Cut 3-4 small slits in the top for steam to escape. In a small bowl, whisk the egg with 1 tablespoon of water. Brush the egg wash all over the pastry. Sprinkle with flaky sea salt.
  10. Bake at 400°F (200°C) for 25-30 minutes, until the pastry is puffed and deep golden brown and the filling is bubbling around the edges.
  11. Let it rest for 10 minutes before serving.

Notes

Don’t skip cooling the filling—hot filling will make the pastry soggy. Thaw puff pastry in the fridge overnight for best results. Rotisserie chicken is a great time-saver. For a gluten-free version, use a gluten-free flour blend and a biscuit topping instead of puff pastry. For a dairy-free version, use olive oil instead of butter, full-fat coconut milk instead of milk and cream, and a dairy-free puff pastry.

Nutrition

Keywords: chicken pot pie, puff pastry, comfort food, easy dinner, chicken pie, pot pie recipe, homemade pot pie

Find it online: https://oracooks.com/easy-homemade-puff-pastry-chicken-pot-pie/