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.
teresa
i want to tear into that gorgeous puff pastry topping! what a delicious dinner!
Asiya @ Chocolate and Chillies
This looks so pretty….Love the weaving pattern! Definitely must give this a try soon!
Kitchen Belleicious
I love maureen’s memories- I used to make the pot holders with the loop things too! Never good at it- always better in the kitchen than making things for the kitchen! LOL! Your chicken pot pie sounds amazing and the puff pastry looks so delicate and gorgeous. I love the detail in the weaving!
Maureen | Orgasmic Chef
Remember when we were kids and made potholders with the loopy things? Yeah, I skipped a few spots too. I tried a weaved crust once and got interrupted and I had a big skip right in the middle. I was so irritated with myself but it still tasted pretty good.
Your pie is beautiful.
Erin
That might be the most gorgeous pot pie crust I’ve ever seen
Tracey
This is gorgeous, what a phenomenal idea! I love chicken pot pie, definitely adding this to our menu this fall.
carrian
That crust looks gorgeous! I haven’t had a pot pie in too long. I love all of the foods that make their way onto our tables again.
Alison @ Ingredients, Inc
looks amazing Barbara! what a great start to the week
Jane
Barbara, this looks just fantastic. I have never thought to weave strips of puff pastry like this, and especially not over something like chicken pie filling! It’s a wonderful idea and I am going to try it soon. I am also unfamiliar with the concept of “dry poaching” so I am going to hop on over to that link you have in your post to check it out. This is a lovely, lovely dish. I have no doubt it would be a huge hit in my household.
Susan
What a beautiful chicken pot pie! I love the braided pastry crust. I have to look into this dry poaching method!
Deborah
Barbara – this has to be the prettiest pot pie I have ever seen!!
Cassie
I love this crust! Makes for such a pretty dish. And I have been craving chicken pot pie. I love this!
Rosa
Pretty and scrumptious! A great idea.
Cheers,
Rosa
Sandy @Southwestgirl
What a beautiful way to dress up a favorite comfort food. How did you know I was looking for a great pot pie recipe?
Stephanie
Totally going to try the woven puff pastry crust. Thanks!
Rocky Mountain Woman
My grandkids would go absolutely gaga over this one…
I’ll have to make it for them..
Bonnie
How beautiful is that? And so easy too. It looks delicious and it’s just about cool enough for chicken pot pie.
Annie @ Annie's Noms
I love this woven crust, it looks amazing. Chicken pot pie is also one of my favourite dishes in the world 🙂
The Mom Chef ~ Taking on Magazines One Recipe at a Time
As the temps head down, pot pies are definitely going to be on the menu again. I love the idea of the woven crust using the puff pastry. It’s gorgeous.
Christina @ Sweet Pea's Kitchen
Chicken pot pie is one of my favorite fall comfort foods….I love the woven crust. Just beautiful! 🙂