Puff Pastry Chicken Pot Pie

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This no-hassle Puff Pastry Chicken Pot Pie has a creamy filling topped with store-bought puff pastry for a delicious and easy crust! And it bakes to a golden, bubbly perfection in a cast iron skillet!

A cast-iron skillet filled with chicken pot pie that is topped with a puff pastry crust and garnished with parsley.

Why our Puff Pastry Pot Pie Recipe

Easy Recipe: Unlike a classic chicken pot pie, this recipe uses store-bought pastry and rotisserie chicken (or leftover chicken) to keep things easy.
Cozy Flavors: This easy chicken pot pie recipe is comforting any time of year with its creamy, savory filling and flaky puff pastry crust that just warms you up.
Homemade Touch: Chicken pot pie is one of my favorite recipes, homemade with perfectly tender chicken, loads of veggies, a creamy sauce, and a flaky crust.

What can I say about Chicken Pot Pie? I just can’t get enough of this ultimate comfort food, and each version has its own twist. This one’s easier because it just uses a sheet of puff pastry on top before baking. Truly, I love baking, but it’s great to have some tasty shortcuts up your sleeve.

For more chicken pot pie recipes, try my Easy Chicken Pot Pie with classic crust and semi-homemade filling and this creamy and cozy Chicken Pot Pie Soup!

Ingredient Notes

Label ingredients needed to make a chicken pot pie with puff pastry.

Puff Pastry: 1 ½ sheets of thawed puff pastry, cut into 2-inch pieces for a crispy, flaky crust. You can bake up the leftovers for dipping or dust them in cinnamon sugar for dessert.
Egg Wash: A large egg mixed with water, brushed on top of the crust for a golden brown finish.
Onion and Garlic: Chopped yellow onions and 3 cloves of minced garlic for flavor.
Butter: Unsalted butter to enrich the filling. If you only have salted butter on hand, you can use it too. Adjust the salt in your filling to taste as needed.
Filling: All-purpose flour, chicken broth, milk, and Chicken Better Than Bouillon for a creamy, savory base.
Seasonings: Black pepper, poultry seasoning, dried thyme, garlic powder, onion powder, and coarse kosher salt for added flavor.
Chicken: Cooked shredded rotisserie chicken, leftover chicken breasts, or fresh chicken, seasoned to taste.
Veggies: Frozen mixed vegetables (corn, peas, carrots, green beans, and potatoes) for added texture and flavor.
Parsley: Chopped parsley for a fresh, colorful garnish.

Variations and Substitutions

Mini Chicken Pot Pies: Make individual pies by placing the filling into 4-5 large ramekins. Top each with squares of pastry, letting them hang over the edges if needed.
Get Creative: Make a fun design on top of the dough! One way is to cut the pastry into 6 strips. Weave the strips over the chicken pot pie filling, tucking any extra dough inside the dish or trimming off any overhang.
Gluten-Free Pot Pie: To make a gluten-free chicken pot pie, substitute cornstarch for the flour and use a gluten-free puff pastry.
Extra Creamy: For an extra creamy chicken pot pie, add cream cheese or swap the milk with heavy cream.
This recipe works just as well with fresh vegetables or a drained can of Veg-all.
If you’re up for the challenge, you can use traditional pie crust instead of puff pastry dough and follow the rest of the recipe for the filling.

How to Make Homemade Chicken Pot Pie with Puff Pastry Crust

✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!

Step 1 | Preheat and prep

Start by preheating the oven to 400°F. Then, get the pastry ready by cutting it into squares.

Next, chop onion, parsley, and mince garlic and set aside.

A cutting board with a knife that has chopped onions, parsley, sliced puff pastry, squares, and a greater that minced garlic for the recipe.

Whisk together the egg and water to brush the crust later.

Egg and water attitude, a bowl and whisk with a fork to make an egg wash.

Step 2 | Saute onions and garlic

Now, add the onions and butter to a large skillet over medium heat and stir for 3 minutes or until the onions are translucent.

Then, add the minced garlic, stirring for another minute or so. Don’t forget to ensure the skillet is oven-safe, like a cast iron skillet.

Mitz garlic added to onions and butter, and a cast-iron skillet.

Step 3 | Make the filling

Next, add in the flour and stir it for 2 minutes.

Slowly pour in the chicken broth, stirring for 1 more minute or until the sauce becomes thick. Stir in the milk until all the filling ingredients are fully combined.

Adding milk to to a flour rue and then stirred together to combine.

Finally, add the Better than Bouillon and the seasonings. Mix well and taste what you have so far to see if more salt is needed.

Seasonings added to the gravy rue for a chicken pot pie.

Step 4 | Add chicken and frozen veggies

Toss in the cooked chicken and vegetables, stir everything together until it’s all well combined, then turn off the heat.

Add frozen vegetables and shredded chicken to the pot pie gravy.

Step 5 | Lay pastry on top and bake

Just before slipping it in the oven, top the pot pie with the squares of puff pastry, overlapping them a little to ensure coverage.

Adding puff pie pastry squares to the top of a chicken and vegetable mixture.

Then, use a pastry brush to brush the egg wash on the puff pastry squares.

Brushing an egg wash over the puff pastry squares in a cast-iron skillet.

Step 6 | Bake the Pie

Lastly, bake the pot pie for 25-30 minutes or until the pastry is golden brown.

A puff pastry chicken pot pie cooked in a cast iron skillet fresh out of the oven.

Tips

I used a 10 X 2-inch cast iron skillet. You can use any oven-safe skillet. If you use a larger skillet, you may need to use more puff pastry, and cooking time could be slightly less.
Leave some open space or make slits in the pastry to allow the steam to escape when cooking. Otherwise, the filling may pop through the top of the crust. Cutting the dough into squares helps with this.
Even Baking: Always bake the pot pie on the middle rack to ensure even heat so the filling gets hot and bubbly and the crust turns golden and crispy.
Watch closely: To avoid burning the crust, keep an eye on it for the last 10 minutes. Turn on the oven light and watch closely for the final 5-10 minutes.
Thaw the Pastry Dough: Don’t use puff pastry if it’s still frozen; it won’t bake right and will fall apart. If you forget to thaw it, just set it on a lightly floured surface in a warm spot, like near a stove or oven, to speed up the process.

For more tips, see our Variations and Substitutions and Recipe FAQs.

Chicken pot pie, scooped onto a serving plate with the pot pie in the cast-iron skillet in the background.

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Recipe FAQs

Can you use a solid pastry sheet on the top?

Yes, I like cutting into squares, as it makes for such a beautiful top. And with a round skillet, it’s easier to work with. If you want to transfer into a rectangular baking dish or don’t want to bother with cutting the dough, you can use a solid sheet. Just be sure to cut a few slits in the top to allow the steam to release when cooking. This will help prevent the filling from pushing through the top of the dough.

Can you put puff pastry on the bottom of a pie?

I wouldn’t recommend using puff pastry as the bottom pie crust. The filling can make it soggy and prevent it from puffing up. I have to say I haven’t tested adding a bottom pastry crust. If you want to experiment, let me know how it works out. I would start with partially baking it, though. My solution if you want a bottom crust is to buy another package of pastry and bake squares or even cut out shapes of the dish you plan to serve them in. Then bake the pastry dough and scoop your cooked pot pie over a warm and crispy baked puff pastry slice.

Can you put puff pastry on top of hot filling?

You can put puff pastry on top of hot filling, but it shouldn’t be boiling—just slightly cooled. The side touching the filling won’t brown, but the top will puff up and cook nicely.

What’s the difference between chicken pie and chicken pot pie?

Chicken pie usually has chicken in gravy with a top and bottom crust. Classic pot pie is chicken in a creamy sauce with veggies and just a top crust.

Storage & Freezing Instructions

Refrigerate: Keep leftovers in an airtight container in the fridge for 3-4 days.

Freeze for Later: After baking, let it cool, then store it in a freezer container or bag for up to 3 months. You can also freeze it before baking—just wrap it tightly to avoid freezer burn. When cooking from frozen, you’ll need to extend the baking time.

Reheat Leftovers: Microwaving will soften the crust, but it’s the quickest way to reheat it if you don’t mind the change in texture. For a crispier crust, reheat in the oven at 325°F until hot. Cover with foil if the crust starts to brown too fast.

Make Ahead Instructions:

Follow the recipe up to Step 4. Then, transfer the filling to an airtight container and store it in the refrigerator for up to 1 day.

When ready to bake, assemble the pie by adding the pastry crust. Since the filling is cold, it may take a bit longer to bake. And if the top starts to brown too quickly, cover it loosely with foil.

A wooden spoon scooping out a serving of chicken pot pie.

What to Serve with the Skillet Pot Pie Recipe

This skillet pot pie recipe is deliciously comforting on its own, but if you want to add some extra greens, serve it with my Oven-Roasted Broccoli Recipe with Parmesan, this mouth-watering Blue Cheese Cole Slaw Recipe, or a fresh salad that contrasts the creaminess of the puff pastry pot pie, like Caesar Salad with Homemade Caesar Dressing—Yum!

More Cozy Chicken Recipes

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