Puff Pastry Chicken Pot Pie

Puff Pastry Chicken Pot Pie is the ultimate weeknight comfort food with a creamy filling and golden, flaky puff pastry topping. Made with simple shortcuts like frozen vegetables and store-bought puff pastry, it delivers classic homemade pot pie flavor with flaky pastry in every single bite!

Prep Time15

Cook Time30

Total Time45

Course: Main Course

Cuisine: American

Servings: servings

Calories: 510kcal

Author: Kelsey Byrnes

Equipment

1 Large Skillet
1 deep dish pie plate or square baking dish

Ingredients

1 sheet puff pastry
1/3 cup butter
1/2 cup diced onion
1/2 cup flour
1 1/2 cups chicken broth
1/4 cup dry white wine or additional chicken broth
1/2 cup milk
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1/2 teaspoon salt
2 cups frozen peas and carrots or mixed vegetables
2 cups diced or shredded chicken
1 egg yolk
1 tablespoon water

Instructions

Preheat oven to 400℉.
Remove the puff pastry from the freezer and let it thaw on the counter a bit while you prepare the filling.
1 sheet puff pastry
In a skillet, melt the butter over medium heat.
1/3 cup butter
Add the onion and sauté for 2-3 minutes.
1/2 cup diced onion
Sprinkle the flour on top and stir. Let the mixture cook for 30-60 seconds.
1/2 cup flour
Stirring constantly, slowly pour in the chicken broth. It'll thicken right away and thin out as you add more chicken broth.
1 1/2 cups chicken broth
Add the white wine (or additional broth) and milk and bring the mixture to a boil.
1/4 cup dry white wine, 1/2 cup milk
Remove from the heat and stir in the garlic, pepper, salt, vegetables, and chicken.
1/4 teaspoon garlic powder, 1/4 teaspoon black pepper, 1/2 teaspoon salt, 2 cups frozen peas and carrots, 2 cups diced or shredded chicken
Pour the filling into the pie plate.
In a small bowl, whisk together the egg yolk and water to create an egg wash; set aside.
1 egg yolk, 1 tablespoon water
Unroll the sheet of puff pastry and lay it over top of the filling; trim the excess puff pastry and crimp the edges, if desired.
Use a sharp knife to cut some vent holes into the puff pastry.
Brush the egg wash over the puff pastry.
Transfer the pie to the hot oven. I recommend putting a rimmed sheet pan below the pie plate in case it bubbles over, just to keep your oven clean!
Bake for 25-30 minutes, or until the puff pastry and golden brown and the filling is bubbly. (I like to check on the pot pie after about 20 minutes; if it's nice and golden brown on top, gently place a piece of foil over the pie so it doesn't get too dark on top.)
Let set for 5 minutes before serving.

Notes

Make it A Freezer Meal! Let the filling cool then pour it into the pan. Cover with the puff pastry and brush with the egg wash. Cover tightly with aluminum foil and store in a sealed freezer bag.

To Bake from Frozen: Don't thaw the pot pie; simply remove the foil, pop it into a preheated oven, and bake! You will need to cover the pie with foil after about 20-25 minutes (once it's golden brown and puffy) and let it continue to bake until the filling is hot and bubbly. Because you're starting from frozen, it'll take at least 10 extra minutes in the oven.

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