This Chicken Pot Pie with Puff Pastry turns the classic comfort food into a masterpiece that’s surprisingly simple to make. With its stunning lattice crust and rich, creamy filling packed with tender chicken and vegetables, you’ll create something truly impressive!
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🥧The combination of creamy sauce, tender vegetables, and succulent chicken creates the ideal balance of flavors and textures in every bite!
My 2 Best Tips For Making Chicken Pot Pie with Puff Pastry
Pastry Prep: Keep your puff pastry as cold as possible while working with it and freeze the woven lattice while preparing the filling to prevent it from becoming soggy or losing its shape during baking.
Sauce Consistency: Cook your roux (butter and flour mixture) for the full 2-3 minutes to eliminate any raw flour taste, and add liquids gradually while whisking constantly to prevent lumps from forming.
Brush the underside of your puff pastry lattice with beaten egg white before placing it on the pie. This creates an invisible barrier that keeps the bottom from getting soggy while maintaining the flaky top.
I always steam my carrots until just tender but still slightly firm, as they’ll continue cooking in the oven, and I don’t want them to become mushy in the final dish.
I think pot pie is a complete dinner centerpiece that needs nothing more! But I will sometimes serve it with a simple side salad if I need to add more veggies to the meal. I also love pairing it with roasted Brussels sprouts to balance the rich, creamy filling.
🩷 Melissa
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Flaky Chicken Pot Pie with Puff Pastry
Ingredients
- 2 frozen puff pastry sheets, thawed (1 package)
- ½ cup 1 stick butter
- ½ cup all-purpose flour
- ½ cup chopped yellow onion
- ½ teaspoon salt
- ½ teaspoon freshly ground pepper
- 1 can 14.5 oz chicken broth
- 1 cup half and half I used fat free
- 2 cups diced, cooked chicken (I like both chicken breast and thighs.)
- 2 large potatoes cooked and diced
- 2 large carrots diced and steamed until tender
- 1 cup frozen peas
Instructions
- Roll each pastry sheet into a 9 x 13 rectangle on a floured board or parchment. Cut one sheet in to 9 horizontal 1 inch wide strips. Cut the other sheet in to 13 vertical 1 inch wide strips. (I used a pizza cutter to cut the strips.) On a parchment or Silpat line baking sheet, weave strips into a 9 x 13 lattice pattern.
- Put the crust on the baking sheet in the freezer while preparing the filling.
- Preheat oven to 425ºF. Spray a 9×13 pan with nonstick cooking spray.
- In large saucepan, heat butter over medium heat until melted. Add onion and cook until tender, 3 – 5 minutes. Whisk in flour, salt and pepper. Cook, stirring constantly, for 2 to 3 minutes until smooth and bubbly.
- Slowly add chicken broth and half and half, stirring constantly until the sauce is thick and smooth, about 2 minutes. Add more or less half and half as needed.
- Stir in chicken, potatoes, carrots and frozen peas. Pour into prepared casserole dish.
- Remove puff pastry crust from the freezer. Put the baking sheet in the oven on the top rack and the casserole on the bottom rack and bake uncovered 25 to 30 minutes until the crust is golden brown and filling is bubbly.
- Put puff pastry crust on top of pie right before serving.
Notes
- Feel free to customize with your favorite vegetables like green beans, corn, celery, or mushrooms.
- You can also add fresh herbs like thyme or rosemary to enhance the flavor profile.
- If you’re in a rush to get dinner on the table, just use an equivalent amount of frozen mixed vegetables in place of the other veggies.
- Onion powder can be substituted for the onion. Start with ½ teaspoon and more to taste.
Nutrition
How To Make Chicken Pot Pie with Puff Pastry
Step 1: Roll each thawed puff pastry sheet into a 9×13 rectangle on a floured surface. Cut one sheet into 9 horizontal strips and the other into 13 vertical strips, then weave them into a lattice pattern on a parchment-lined baking sheet. Place in the freezer while preparing the filling.
Step 2: Preheat your oven to 425°F and spray a 9×13 pan with cooking spray. In a large saucepan, melt butter over medium heat, add chopped onion, and cook until tender (3-5 minutes).
Step 3: Whisk flour, salt, and pepper into the butter and onions in a large skillet. Cook while stirring constantly for 2-3 minutes until the mixture is smooth and bubbly.
Step 4: Slowly add chicken broth and half-and-half while stirring constantly until the sauce becomes thick and smooth, about 2 minutes. Adjust consistency with additional half-and-half if needed.
Step 5: Stir in the diced chicken and veggies until well combined. Pour the vegetable and chicken mixture into your prepared 9×13 baking dish.
Step 6: Remove the lattice crust from the freezer and place both the baking sheet (top rack) and casserole (bottom rack) in the oven. Bake for 25-30 minutes until the crust is golden brown and filling is bubbly, then place the lattice crust on top of the pie before serving.
Recipe FAQs
You can substitute with whole milk, heavy cream, or even make your own by mixing equal parts whole milk and heavy cream. Adjust the amount based on your desired richness.
Baking the lattice crust separately ensures it stays crispy and flaky. If baked directly on the filling, it can become soggy from the moisture in the sauce.
Yes, rotisserie chicken is a great time-saver. You’ll need about 2 cups of diced meat, and it adds extra flavor to the dish.
More Delicious Chicken Recipes to Consider
Did you try this recipe? Leave a ⭐️ rating below and share it on Instagram.
kristy
Oh wow, such a wonderful idea by braiding the pastry this way. Kudos!
Kristy
cindy
Sometimes I just want to eat dinner at your house Barbara. What time should I be there? Beautiful dish.
Barbara
Hi Cindy – dinner’s at 6:00 will you bring your caramel apples for dessert!
Michelle
I’ve never seen anything like this, it turned out perfect!
Cooking on a Dime
This looks perfect! Nice flakey yummy crust.
Chung-Ah | Damn Delicious
That crust is just too pretty to eat!
Angie@Angie's Recipes
Gorgeous woven crust, Barbara. The pie must taste scrumptious.
JG
The woven top crust is definitely eye catching!
~Judy
Becky
Wow! This looks amazing. You and Annalise have this pie crust art down. I’m taking tips from you guys the next time I need to make something beautiful with pie crust!
Rachel @ Baked by Rachel
That is so pretty! And great idea to make it in a casserole dish like that.
karen
I have never used a puff pastry, but now can’t wait to try one. Pot pie is a favorite of mine. Your pictures are always so inviting.
Barbara
Thanks sis!
angela@spinachtiger
I noticed you use fat free half and half. That got my attention, because I always ee chicken pie as heavy. Love your criss cross crust too.
Jamie
How cool is this, Barbara? I love it! And that chicken pot pie looks like comfort food heaven! I have to make this. Love it!
DebDeb
What a delectable and comforting autumn dinner! The woven top is just a delight! Frozen puff pastry is such a great timesaver and makes such an elegant crust! A sumptuous recipe!
Asmita
That is one beautiful pot pie!
Lorraine @ Not Quite Nigella
Mum, I was just thinking of pastry too and baked something with pastry yesterday. Great minds think alike huh?;) I love that woven pastry crust! xxx
Ala
For a moment there, I swore I saw sprinkles in your pot pie–it took me quite a while to register that those were carrots and peas. It looks just as good as a dessert, though–thank you so much for sharing this beautiful basket-weave entree!
Kathy - Panini Happy
This is SO pretty, Barbara! What a lovely presentation for an already delicious dish.