Introduction

Chicken pot pie is a comforting classic, combining tender chicken and vegetables in a creamy filling, all wrapped in flaky puff pastry. This recipe uses a blind-baked puff pastry crust to keep the bottom crisp and avoids sogginess. Perfect for a cozy family dinner or special occasion.

A single slice of chicken pot pie is shown on a white plate with small dotted edges, placed on a white marbled surface. The slice has a thick, flaky, golden-brown crust on top with a slightly crimped edge. The filling is visible from the side, showing creamy white sauce mixed with chunky pieces of white chicken, orange carrot pieces, green peas, and pale yellow potato chunks. The texture of the filling looks smooth and rich, contrasting with the crisp looking crust. In the background, blurred white objects and a small bowl with green herbs can be seen. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 (17.3 oz) box frozen puff pastry (2 sheets)
2 small boneless skinless chicken breasts (or 3 cups cooked chicken)

4 cups chicken broth
4 tablespoons butter

1 small yellow onion, diced
2 ribs celery, diced

1 cup carrots, diced
3 cloves garlic, minced
½ teaspoon dried thyme

½ teaspoon dried rosemary
½ teaspoon mustard powder
½ teaspoon onion powder

1 teaspoon soy sauce
⅓ cup flour
¾ cup half and half

1 chicken bouillon cube
1 lb Yukon gold potatoes
Salt and pepper, to taste

¾ cup frozen peas
1 egg, whisked
1 tablespoon milk (or water)

Instructions

Step 1: Preheat the oven to 400°F. Let one sheet of frozen puff pastry sit at room temperature for 30 minutes until pliable. Roll it out to a 12-inch circle and press it into a lightly greased pie pan. Trim corners and fill gaps using excess dough.
Step 2: Crinkle a large piece of parchment paper and place it inside the pastry-lined pan. Fill with pie weights, dried beans, rice, or sugar. Bake for 12 minutes, remove weights and parchment, prick the crust with a fork, then bake for another 4-5 minutes. Set aside.
Step 3: In a medium saucepan, add chicken breasts and chicken broth. Bring to a gentle simmer (avoid boiling) and cook for 15-20 minutes until chicken is cooked through. Rest 5-10 minutes, then cube the chicken. Reserve the broth.

Step 4: Melt butter in a large skillet over medium heat. Add onions, carrots, and celery; cook for 6 minutes until softened, stirring often. Add garlic, thyme, rosemary, mustard powder, onion powder, and soy sauce. Cook for 2 minutes more.
Step 5: Stir in flour and cook for 2 minutes, stirring continuously. Slowly add 2 cups reserved chicken broth in small splashes, stirring constantly. Add half and half the same way, then crumble in the bouillon cube. Reduce heat to medium-low.
Step 6: Peel and cut potatoes into ½-inch chunks. Season lightly with salt and pepper, add to skillet. Bring to a boil, then simmer uncovered for 15-20 minutes, stirring occasionally. Add additional broth gradually as needed to control filling consistency.

Step 7: When potatoes are fork tender, stir in peas and cooked chicken. Simmer 3-5 minutes, then remove from heat. The filling will thicken as it stands.
Step 8: Roll out the second puff pastry sheet to a 12-13 inch square. Spoon the filling into the blind-baked crust. Place rolled pastry over the top, trimming edges. Fold overhanging dough and press to seal, crimp edges with a fork. Cut three slits in top to vent steam.
Step 9: Whisk egg and milk together and brush over the top and edges of the crust.

Step 10: Bake for 30 minutes until golden brown. After 20-25 minutes, cover the crust with foil or a pie shield if it’s browning too fast. Let cool 10 minutes before serving.

Tips & Variations

Use leftover cooked chicken or rotisserie chicken to save time.
Swap half and half for heavy cream for a richer filling.

Add mushrooms or green beans for more vegetable variety.
Blind baking the bottom crust prevents sogginess—don’t skip this step if using pastry for the base.
Brush the crust edges with egg wash to help seal and give a glossy finish.

Storage

Store leftover chicken pot pie covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm in a 350°F oven until heated through, about 15-20 minutes. Avoid freezing as puff pastry may lose its flakiness.

How to Serve

A thick slice of chicken pot pie is placed on a white plate with a beaded edge, sitting on a white marbled surface. The top layer is a shiny, golden-brown puff pastry crust that looks crisp and flaky, with crimped edges. Beneath this crust is a creamy filling that includes chunks of white chicken, green peas, orange carrot pieces, and small white potato chunks mixed in a thick beige sauce. The filling is visible from the side, showing a rich texture with soft vegetables and tender meat. A blurred white bowl with green herbs is in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of crust?

Yes, you can substitute a pie dough crust if preferred, but puff pastry offers a lighter, flakier texture. If using pie dough, blind bake similarly to prevent sogginess.

How can I make this recipe vegetarian?

Omit the chicken and use vegetable broth instead of chicken broth. Add extra vegetables like mushrooms, potatoes, carrots, and peas for a hearty vegetarian filling.