This homemade chicken pot pie is filled with tender chicken and vegetables in a creamy, savoury sauce, with a traditional pie crust underneath and flaky golden puff pastry on top.
I love using puff pastry for the topping because it bakes up light, buttery and crisp, while the bottom crust gives you that classic pot pie feel. With chicken, peas, carrots and corn tucked into the creamy filling, this is such a cozy family dinner for colder nights.
Why You’ll Love This Chicken Pot Pie
This is comfort food through and through. The filling is creamy and packed with chicken and vegetables, while using prepared pastry keeps the recipe manageable for a family dinner.
You also get the best of both worlds with the pastry: a classic pie crust underneath and flaky puff pastry on top.
Ingredients:
4 boneless, skinless chicken breasts, cut into bite-sized pieces
1 onion, chopped
4 garlic cloves, finely chopped
1 tablespoon butter
Splash of cooking oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried parsley
2 chicken stock pots
2 heaping tablespoons all-purpose flour
350 mL milk
1 1/2 cups frozen mixed vegetables
100 mL water
1 prepared pie crust, for the bottom
1 roll puff pastry, for the top
1 egg, beaten, for egg wash
Rosemary, for finishing
How to Make Puff Pastry Topped Chicken Pot Pie
1. Prepare the bottom crust
Preheat the oven to 400°F (200°C).
Fit the prepared pie crust into your pie dish, gently pressing it into the bottom and up the sides. Set aside while you prepare the filling.
2. Cook the onion and garlic
Heat a splash of cooking oil and the butter in a large pan over medium heat.
Add the chopped onion and garlic and cook until they begin to soften and become fragrant.
3. Cook the chicken
Cut the chicken breasts into bite-sized pieces.
Add the chicken to the pan along with the chicken stock pots, salt, pepper and dried parsley.
Cook over medium heat, stirring occasionally, until the chicken is cooked through.
4. Make the creamy sauce
Sprinkle the flour over the chicken mixture and stir well so that everything is evenly coated.
Cook for about 5 minutes, stirring regularly.
Gradually pour in the milk while stirring. Continue cooking and stirring until the sauce begins to thicken and becomes creamy.
5. Add the vegetables
Add the frozen mixed vegetables and 100 mL water.
Stir everything together and cook for another 5 minutes or so, until the vegetables are heated through and the sauce has reached a thick, creamy consistency.
Remove the filling from the heat and allow it to cool slightly.
6. Assemble the pot pie
Spoon the chicken and vegetable filling into the prepared bottom pie crust.
Roll out the puff pastry and cut it into squares or rectangles.
Arrange the pieces of puff pastry over the filling, overlapping them slightly as needed until the top is covered.
Brush the puff pastry with the beaten egg.
7. Bake
Bake at 400°F (200°C) for 25–30 minutes, or until the puff pastry is puffed and deeply golden and the filling is hot and bubbling.
Once baked, sprinkle with a little rosemary and additional salt, if desired.
Allow the pot pie to rest for a few minutes before serving, as the filling will be very hot.
Tips for the Best Chicken Pot Pie
Let the filling get nice and thick. You don't want a watery filling going into the pie. Give the flour and milk enough time to create a creamy sauce before assembling.
Let the filling cool slightly before adding the puff pastry. Puff pastry works best when it stays cold until it goes into the oven.
Don't skip the egg wash. Brushing the pastry with beaten egg helps create that beautiful shiny, golden-brown finish.
Cut the puff pastry into pieces. Rather than laying one large sheet over the pie, cutting it into squares makes it easy to arrange and gives the finished pie lots of flaky edges.
Watch the pastry as it bakes. Oven temperatures can vary, so use the 25–30 minute baking time as a guide. The pastry should be puffed and nicely golden.
What Vegetables Are Best for Chicken Pot Pie?
I use 1 1/2 cups frozen mixed vegetables, which keeps this recipe really easy.
A mixture of peas, carrots and corn works especially well with the creamy chicken filling. There's no need to thaw the vegetables first since they'll cook right in the sauce.
Can I Make Chicken Pot Pie Ahead of Time?
The chicken filling can be prepared ahead of time and stored covered in the refrigerator.
When you're ready to make the pie, assemble it with the bottom crust and add the puff pastry topping before baking.
I prefer adding the puff pastry shortly before the pie goes into the oven so it stays cold and bakes up nice and flaky.
How to Store Leftovers
Store leftover chicken pot pie covered in the refrigerator.
For the best texture, reheat it in the oven rather than the microwave. The oven helps the pastry become crisp again, while microwaving tends to make pastry softer.
What to Serve With Chicken Pot Pie
This pot pie is already a pretty complete meal with chicken, vegetables, creamy sauce and pastry, so I like to keep the sides simple.
A green salad, steamed green beans, roasted vegetables or another simple vegetable side would all work well.
