Flaky Chicken Pot Pie with Puff Pastry

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A serving of creamy chicken pot pie with puff pastry, featuring a golden, woven crust sits on an orange plate atop a blue and white cloth napkin, with a fork placed beside the pie.

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5 from 1 vote

Flaky Chicken Pot Pie with Puff Pastry

This Chicken Pot Pie with Puff Pastry turns the classic comfort dish 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!

Prep Time30

Cook Time30

Total Time1

Servings: -12 servings

Calories: 308kcal

Author: Melissa Griffiths

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 9x13 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

Potato Prep: Cook potatoes until just fork-tender but not falling apart. Yukon Gold or red potatoes work best as they hold their shape well during baking.

Puff Pastry Handling: Thaw puff pastry in the refrigerator overnight for best results. If it becomes too soft while working, return it to the refrigerator for 10-15 minutes.

Variation Ideas:

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.

Storage and Reheating: Leftover filling can be stored in an airtight container in the fridge for up to 3 days and reheated gently on the stovetop.

Nutrition