This easy chicken pot pie recipe uses leftover chicken, frozen peas and carrots, and puff pastry for an easy but delicious dinner you can enjoy any night of the week! The perfect comfort food for cozy nights.
This easy chicken pot pie with puff pastry is filled with tender chicken, a rich gravy, peas, carrots, and potatoes. It’s the ultimate comfort food!
This recipe is perfect for using leftover rotisserie chicken and frozen peas and carrots. The puff pastry bakes into a wonderful golden brown crust that’s delicate, crispy, and has the perfect crunch!
Tips for Easy Chicken Pot Pie with Puff Pastry:
Allow your puff pastry to thaw overnight in the fridge. If you don’t have time for this, set it out on your counter away from the heat while you’re preparing the other ingredients. You want it to be soft enough to be able to unroll/unfold from the package without it breaking apart. But not too soft where the butter starts to melt. You’ll want to check on it periodically until it reaches the consistency where you can unfold it into a single layer and roll out smooth with a rolling pin.
Make sure everything in the filling is already cooked so all you have to do is cook off the puff pastry crust in the oven. The filling is perfect for make ahead! It keeps in the fridge for 3 – 4 days and tastes even better the next day.
To save time, I used leftover rotisserie chicken and frozen peas and carrots. It still tastes fantastic and saves a lot of time for busy weeknights.
Bake these off in individual coquettes or a casserole dish. Make sure not to fill past 3/4 of the way as it will bubble up and the gravy may ooze out. I also recommend placing them on a baking pan instead of directly on the rack in case you do get some spill over.
Follow the instructions on your puff pastry and roll out it out so that you get a smooth surface.
Puff pastry shrinks as it cooks so ensure you cut a large enough piece of puff pastry to cover your bakeware – about an inch or more over the sides.
Be sure to brush the sides of your bakeware with egg wash before placing the puff pastry on top. This acts as a glue and ensures that the puff pastry sticks to the sides and not separate from the baking dish.
Next, brush the surface of the puff pastry with egg wash to get a wonderful, shiny, golden brown crust.
Bake off your chicken pot pie until the puff pastry puffs up and gets crunchy and golden brown. Look at that texture!
Enjoy this easy chicken pot pie with puff pastry crust! This recipe will have you coming back for seconds!
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Easy Chicken Pot Pie with Puff Pastry
- ¼ cup butter
- ¼ cup flour
- 2 ¼ cup chicken stock
- 2 ½ cups chicken pre-cooked or uncooked, cut into 1 inch pieces
- ¾ cup cube potatoes ½ inch thick
- ¼ cup chopped celery
- ¼ cup chopped onions
- 1 ½ cup frozen peas and carrots
- ⅛ teaspoon cayenne pepper
- 1 teaspoon dried herbs rosemary, thyme, or sage
- salt & pepper to taste
- 1 packet puff pastry thawed
- 1 egg
- Allow the puff pastry to thaw overnight in the fridge or set out on the countertop away from the heat to thaw. See my notes for tips on thawing puff pastry on the countertop.
- Preheat oven to 400 degrees F.
- Heat a large pot over medium high heat. Add the flour and butter and stir for 3 - 4 minutes until it becomes a light tan color. Next add the chicken stock, potatoes, celery, onions, cayenne pepper, and dried herbs. If using uncooked chicken, add it at this time. Bring to a boil and cook until the chicken and potatoes are cooked through. If using pre-cooked chicken, add it at this time. Taste for salt & pepper. Remove from the heat.
- Stir in the frozen peas and carrots. Fill your baking dish or ramekins no more than 3/4 full and allow it to cool. The frozen peas and carrots should help speed this up.
- Meanwhile, unroll your frozen puff pastry and dust it with flour. Roll it out with a rolling pin until smooth and cut out pieces large enough to drape the baking dishes leaving 1 inch extra on the sides.
- Crack the egg into a bowl and mix in 1 Tablespoon of water to create an egg wash. Brush the edges and sides of the baking dish with the egg wash and drape the puff pastry on top while pressing on the sides to create a seal. Next brush the tops of the puff pastry with the egg wash to create a shiny, golden brown crust.
- Bake it in the oven for 30 - 40 minutes until the puff pastry is golden brown and becomes flakey and crispy.
- When thawing puff pastry, it should be thawed enough to be pliable to unfold into a single layer and roll out smooth with a rolling pin. If it starts to break apart, it needs to thaw more as the butter is still frozen solid.
- Thawing too much will cause the butter to start to melt which will make your puff pastry too soft and sticky to work with.
- Thawing in the fridge overnight is the best way to thaw it but you can also keep it on the counter top away from any heat and check every 15 - 20 minutes for the right consistency. Once it's thawed enough, place it in the fridge until you're ready to work with it. It's best to use it the same day if you've thawed it on the counter top.