Introduction

This Puff Pastry Chicken Pot Pie is a comforting dish perfect for cozy dinners. With tender chicken, hearty vegetables, and a flaky golden crust, it brings classic flavors into a delicious homemade meal.

A round chicken pot pie with a thick, golden-brown flaky crust covering the top, which is slightly shiny and sprinkled with small green herb bits. A section of the crust is removed, showing a creamy filling inside with chunks of white chicken, bright orange carrot pieces, green peas, and small bits of celery and mushroom, all mixed in a light beige sauce. The pot pie is in a white ceramic dish, with a metal spoon resting inside on the right side of the dish. The background has a white marbled texture, scattered pie crust crumbs, some green herbs, a beige cloth napkin on the right, and a wooden cutting board with a white pepper grinder and fresh green herbs at the top. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups chicken or vegetable stock
2 tablespoons olive oil, separated
1 lb boneless skinless chicken thighs
2 medium carrots, diced
2 celery ribs, chopped
1 medium yellow onion, chopped
1 cup fresh or frozen pearl onions, peeled
1 cup mushrooms, quartered (4 oz)
2 teaspoons kosher salt
1 teaspoon freshly cracked black pepper
4 tablespoons butter
4 tablespoons flour
1 tablespoon thyme, chopped
¼ cup heavy cream plus 1 tablespoon, divided
½ cup fresh or frozen corn
½ cup fresh or frozen peas
1 teaspoon Dijon mustard, or more to taste
1 egg
1 sheet puff pastry

Instructions

Step 1: Heat the chicken or vegetable stock in a small saucepan until hot. Once heated, turn off the heat and set aside.
Step 2: In a large pot or Dutch oven, warm 1 tablespoon of olive oil over medium heat. When the oil shimmers, add the chicken thighs. Sear on one side until golden, about 5 minutes. Flip and cook another 5 minutes until the chicken reaches an internal temperature of 155°F (68°C). Remove and let rest before chopping into bite-sized pieces.
Step 3: Preheat your oven to 425°F, positioning the rack in the middle.
Step 4: Lower the heat to medium-low and add more olive oil if needed. Add the carrots, celery, yellow onion, pearl onions, and mushrooms. Cook slowly until vegetables are tender and onions translucent.
Step 5: Season the vegetables with kosher salt, black pepper, and thyme. Stir in the butter and let it melt. Turn heat to medium and add the flour, stirring constantly to form a roux.
Step 6: Gradually pour in the hot broth and Dijon mustard, stirring until thickened. Stir in the ¼ cup heavy cream and continue cooking.
Step 7: Add the chopped chicken, corn, and peas to the mixture. Remove from heat.
Step 8: Transfer the filling to a pie dish. Roll out the puff pastry sheet and cover the dish, trimming edges to leave a ½-inch overhang.
Step 9: To make the egg wash, beat 1 egg with 1 tablespoon heavy cream. Brush it lightly over the puff pastry. Cut 4-5 slits in the crust to allow steam to escape during baking.
Step 10: Bake for 25-30 minutes until the puff pastry is golden brown. Remove from the oven and let cool a few minutes before serving as the filling will be very hot.

Tips & Variations

For extra flavor, try adding fresh herbs like rosemary or parsley to the filling.
Use leftover cooked chicken or turkey if you want to save time.
Substitute cremini or button mushrooms if pearl onions are not available.
Use a store-bought pie dish liner for easier cleanup.

Storage

Store leftovers covered in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through to maintain the puff pastry’s crispness. Avoid microwaving to prevent sogginess.

How to Serve

A white bowl holds a golden brown, flaky pie crust with small green herbs sprinkled on top. A large section of the crust is broken, revealing the creamy filling inside, which contains tender chunks of light brown chicken, bright orange carrot cubes, green peas, celery pieces, and dark brown mushroom slices in a thick sauce. A silver spoon rests in the filling, scooping some of the mixture. The bowl sits on a white marbled surface with some pie crust flakes and green herb pieces scattered around. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pot pie ahead of time?

Yes, you can prepare the filling in advance and refrigerate it for up to 1 day. Assemble and bake just before serving to keep the pastry crisp and fresh.

Can I use frozen vegetables for this recipe?

Absolutely. Frozen pearl onions, corn, and peas work well. Just thaw them slightly before adding to the filling to avoid excess moisture.