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–+ servings
A cast-iron skillet filled with chicken pot pie that is topped with a puff pastry crust and garnished with parsley.
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Puff Pastry Chicken Pot Pie

This no-hassel Puff Pastry Chicken Pot Pie has a creamy filling topped with store-bought puff pastry for a delicious and easy crust!
Author: Nikki Lee
Servings: 6 servings
Prep Time 10 minutes
Cook Time 32 minutes
Total Time 42 minutes

Equipment

Ingredients

  • 1 ½ sheets puff pastry thawed and cut into 2-inch pieces
  • 1 large egg
  • 1 tablespoon water
  • ½ cup chopped yellow onions
  • ½ cup unsalted butter
  • 3 cloves garlic minced
  • ½ cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup milk
  • 2 teaspoons Chicken Better Than Bouillon
  • ½ teaspoon black pepper
  • ¼ teaspoon poultry seasoning
  • ¼ teaspoon dried thyme
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ⅛ teaspoon coarse kosher salt or to taste
  • 3 cups cooked shredded rotisserie chicken
  • 3 cups frozen vegetables for soup (includes corn, peas, carrots, green beans, and potatoes)
  • 2 tablespoons chopped parsley

Instructions

  • Preheat the oven to 400°F.
  • Cut the pastry into squares. Chop onion, parsley, and mince garlic. Set aside.
  • Whisk together the egg and water. Set aside.
  • To a large (oven-safe) skillet, add the onions and butter over medium heat. Stir for 3 minutes or until the onions are translucent.
  • Add the minced garlic. Stir for 1 minute.
  • Then, add in the flour. Stir for 2 minutes.
  • Slowly pour in the chicken broth. Stir for 1 minute or until thick.
  • Next, add the milk. Stir until fully combined.
  • Add the Better than Bouillon and the seasonings. Mix until combined. Taste to see if more salt is needed.
  • Add the chicken and vegetables. Stir until everything is combined. Turn off the heat.
  • Top the pot pie with the squares of puff pastry. Use a pastry brush to brush the egg wash on the puff pastry squares.
  • Bake for 25-30 minutes or until the pastry is golden brown.

Notes

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.

Storage & Freezing Instructions

Refrigerate: For leftovers, keep them 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.

Nutrition

Serving: 1serving | Calories: 839kcal | Carbohydrates: 52g | Protein: 45g | Fat: 51g | Saturated Fat: 19g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 192mg | Sodium: 1135mg | Potassium: 366mg | Fiber: 5g | Sugar: 4g | Vitamin A: 5212IU | Vitamin C: 11mg | Calcium: 103mg | Iron: 3mg

Find it online:

www.soulfullymade.com/puff-pastry-chicken-pot-pie/