Puff Pastry Chicken Pot Pies is the ultimate comfort food. They are loaded with chunks of white meat and tons of veggies. The light and flaky crust originates from sheets of puff pastry and is both the foundation and topping for the savory filling. This is the perfect time of year to cuddle up in a cozy blanket, put on your favorite Netflix series and nourish your heart with these perfect chicken pot pies.
A Chicken pot pie always reminds me of my childhood – the comforts of home and family. There’s something so enticing when the aroma of chicken, veggies, and garlic fills your kitchen. These individual pot pies are undeniably COMFORT FOOD at their best.
Since Puff Pastry is so flaky, delicious, and such an easy alternative to homemade pie crust, I think you would love my Puff Pastry Apple Galette as well. Also, the pastry works great for these Spinach Puff Pastry Appetizers.
Puff Pastry Chicken Pot Pie
Ingredients
- Chicken Breasts. Choose the bone-in and skin-on breasts. The bone and skin serve as a protective coat on each side helping to keep the chicken from drying out.
- Kosher Salt & Freshly Ground Black Pepper
- Chicken Stock. Choose stock over broth. Chicken stock is made from the bony parts of the chicken and is richer and fuller in flavor because of the gelatin that is released from the long-simmer of the bones.
- Olive Oil
- Vegetables. Sweet onions, celery, garlic, sliced mushrooms, petite whole onions, small red potatoes, carrots, frozen corn, and frozen peas. The flavors from all of these veggies are “yummy” beyond words.
- Dry White Wine. You don’t need to use an expensive bottle of wine but don’t go with the super cheap one either.
- Flour and Water. This is a mixture that will thicken the sauce.
- Fresh Thyme.
- Puff Pastry. You’ll find tips below on how to work with Puff Pastry. It can be a little temperamental if you don’t know how to handle it.
- Egg for the Eggwash.
How to Make Puff Pastry Chicken Pot Pie
Step #1 – Choose Bone-In and Skin-On Chicken Breasts
Make sure and choose bone-in and skin-on when picking out your chicken breasts. The bones add an intense meaty flavor to the chicken broth as it is cooking. The fat in the skin of the chicken releases a rich buttery quality that enhances the filling’s overall taste.
Step #2 – Generously season the Chicken with Salt and Pepper
The skin acts as a barrier for the meat so one of the best ways for the seasonings to penetrate it is to loosen the skin and salt and pepper the meat generously under it. Then, of course, continue to season on top of the skin along with the backside as well.
Step #3 – Cook the Chicken in the Chicken Stock
Pour the chicken stock into a Dutch oven and place the chicken breasts skin side up in the pan. These go into the oven at a preheated temperature of 450°F. Cooking times will depend on how large your chicken breasts are. To give you an idea, I cooked mine for about 50 minutes. The internal temperature of the chicken breasts should be 160° at the thickest part of the meat.
Step #4 – Let the Chicken Cool
When they’re fully cooked, pull them from the stock, place them on a plate, and cover them with foil to cool. Remove the bones and skin when they are cool enough to handle. Cube and set them aside to be added toward the end of the recipe.
Step #5 – Strain the Stock
Strain the rich flavorful stock with a metal sieve and reserve it for the filling.
Step #6 – Sauté the Onions, Celery, and Garlic
These veggies go into the pan before anything else. I chopped good-sized chunks of chopped onion, celery, and whole garlic cloves and sautéed them with olive oil for 8-10 minutes or until they were lightly browned. Stir frequently at this stage so as to not burn the veggies.
- I add seasoning to every layer of the process. So, for each step where I add veggies, I continue to add salt and pepper to taste. Not too much, but enough to enrich the flavor along the way. Bland is just not something that I am willing to settle for.
Step #7 – Add Mushrooms and Petite Whole Onions
One thing I do love about this recipe is that it’s loaded to the brim with a variety of veggies. And we’ve just begun the process. Here you add sliced mushrooms and frozen petite whole onions. Continue to cook for about four minutes.
Step #8 – Add Chicken Stock, Wine, potatoes, and carrots
. Pour the reserved stock back along with white wine into the pan and bring all of this to a boil. Scrape the bottom of the pan to remove the browned bits. This is called deglazing which adds even more flavor to the filling. Don’t “glaze” over this step. (No pun intended, well maybe a little.)
Cut the potatoes and carrots into 1-inch cubes and add to the boiling stock. Reduce the heat to a simmer and cook until the potatoes and carrots are tender approximately 20-25 minutes.
Step #9 – Thicken the Chicken Stock
Starches will thicken a broth and give it extra body. Add 1/2 cup of flour to 3/4 cup of water and whisk quickly in a small bowl until the mixture becomes smooth. Pour about half the flour mixture into the broth and veggies and stir quickly. This process prevents clumping and helps it dissolve into the broth. Continue adding the flour mixture until you have the desired thickness.
Step #10 – Add Cubes of Tender Chicken Breast
Add the cooked chicken and fresh thyme into the thickened stock and stir gently. Don’t be aggressive at this stage. Since the chicken is tender, it can break apart with too much action. Nice chunks of chicken are what you’re looking for when you take a bite of those yummy Puff Pastry Pot Pies.
One thing I would suggest here is to make sure that the filling has plenty of sauce in relation to the chicken and the veggies. As it bakes in the crusts, the liquid will cook down and become less juicy.
Step #11 – Use Puff Pastry for the Crust
While the chicken filling is cooking, you can begin preparing the Puf Pastry sheets. For this particular recipe, you will need four sheets from two packages. Work with one sheet at a time and cover the other sheets with plastic wrap and place them in the fridge until ready to use.
- For the bottom crust: You will need two sheets. Roll out each to 9×17 inches. Using a two-cup capacity ramekin (5 inches in diameter), place the rim face-down and cut four circles from the puff pastry that are three inches larger than the rim.
- Gently press the bottom crusts into the bottom and the sides of the ramekins leaving one inch to hang over the outside. Lightly crimp the dough around the top of the rim. Hanging the dough over the rim will prevent the dough from sagging in the ramekin.
- Prick with a fork all around the sides and the bottom (see photo below). This is an important step for the crust because it allows the steam to escape. And in this way, the crust will not puff up too much during the baking process.
- For the top crust: Again you will need two sheets of puff pastry. This time roll out each sheet of the dough to 9×15 inches and cut circles that are 1 inch larger than the rim. Cover with plastic wrap and store in the fridge until ready to top the pot pies.
Step #12 – Bake the bottom Puff Pastry Layer in a 400°F oven
Before you ever add the filling, you need to “blind-bake” the bottom crust. That means partially baking the crust so that it will not become soggy from the filling. Blind baking gives the bottom crust a firm texture and foundation for the finished pot pies.
Reduce the oven temperature to 400°F. Place the ramekins on a cookie sheet and bake these bottom crusts for 13-14 minutes or until lightly golden. Pull them out of the oven and let them sit until ready to fill.
Step #13 – Fill the Ramekins for These Puff Pastry Chicken Pot Pies
I measure one and a half cups of filling into the bottom of the ramekins. This amount will heap a little above the rim but ends up being the perfect amount after it is baked.
Step #14 – Add the Top Puff Pastry Crust
Remove the top crust circles from the fridge and add each of them on top of the filled ramekins. Gently crimp the dough around the edge of the bottom baked crust so it’s securely fastened. Cut a few slits in the top crust.
Step #15 – Brush Egg Wash on the tops of the Pastry Crust
An egg wash is a simple way to add a golden hue and a glossy sheen to baked crusts. And it is so easy to do. Just whisk 1 egg with a teaspoon of water. Gently brush on the top of the crusts with a pastry brush.
Step #16 – Bake the Puff Pastry Chicken Pot Pies
Stay with me. We’re just about to the finish line here. Place the ramekins on a foil-lined baking sheet. You’ll be so happy about the foil once clean-up comes around. With the oven temperature still at 400°F, place the ramekins in the oven and bake for 22-25 minutes or until they come out golden brown.
Why do you cut slits in the Puff Pastry Crust?
Cutting several slits in the dough of the top crust provides a vent that allows the steam to escape while the pot pies are baking.
Can You Make Chicken Pot Pie with Puff Pastry Ahead of Time?
Cook the chicken ahead of time.
The chicken can be cooked and cubed days before you are ready to make the pot pies. Make sure you let it cool to room temperature. Store it in an airtight container in the refrigerator for three to four days. You can freeze it for up to four months.
Prep the vegetables ahead of time.
Prepping is sometimes the most tedious portion of a recipe. Therefore if you want to save some time and energy, cube all the veggies (except the garlic of course) several days ahead of time and store them in individual plastic bags.
Make the entire filling ahead of time.
You can make the filling with the chicken a couple of days ahead of time as well. Prepare the chicken and filling as directed and store it in an airtight container in the refrigerator until the day you’re ready to make and serve the individual pot pies. You can store it in the refrigerator for three to four days. The filling will last in the freezer for up to four months.
Can You Use Rotisserie Chicken instead?
Since the chicken in the filling is already cooked, it is perfectly fine to use rotisserie chicken. You’ll need about three cups of cubed rotisserie chicken.
Variations to this Easy Puff Pastry Chicken Pot Pie.
Meats: If you have recently made beef or pork roasts, these are perfect in a pot pie. Also, leftover turkey from Thanksgiving or Christmas is a great way to use up that extra meat.
Vegetables: You literally could throw any type of vegetable that you love into these pies. It’s a great way to clean out your refrigerator at the end of the week.
Tips for Working with the Puff Pastry:
- The best way to unthaw the pastry is to remove it from the freezer and let it sit in your refrigerator overnight.
- If you’re pressed for time, you can take it directly from the freezer and let it thaw sitting on the countertop but not for more than 40 minutes. Don’t leave the pastry sheets at room temperature for very long.
- Also, keep the puff pastry frozen until you are ready to use it. Once you thaw the sheets, don’t leave them in the refrigerator for more than 2-3 days.
- Make sure the puff pastry is completely thawed before unfolding the sheets or they will crack and tear at the seams.
- Puff Pastry works best at a cool-to-cold temperature otherwise it can lose its texture and become difficult to work with.
- Although the dough needs to be rolled out, you don’t want to handle it too much. It can become tough instead of light and crisp.
- Dust with flour on the surface where you will be rolling out the dough. Also lightly dust the top of the puff pastry before rolling.
More Comfort Food Recipes
Baked Chicken Cordon Bleu with Creamy Mustard Sauce
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PrintPuff Pastry Chicken Pot Pie
This Puff Pastry Chicken Pot Pie is especially scrumptious with a depth of flavors and texture. It is loaded with chunks of white chicken breast and tons of veggies. White wine and thyme are somewhat secret ingredients that bring it all together.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 2 hours
- Yield: 4 large pot pies 1x
- Category: Main Dish
- Method: Baked
- Cuisine: American
Ingredients
- 2 large Chicken Breasts, bone-in and skin on
- Kosher Salt, to taste
- Freshly ground Black Pepper, to taste
- 1 – 32 oz Chicken Stock
- 1 tablespoon Olive Oil
- 1 medium Sweet Onion, chopped
- 2 stalks celery, cut into 1/2 inch chunks
- 6 Cloves Garlic, whole and peeled
- 1 heaping cup of sliced Baby Bella Mushrooms
- 1/2 cup Frozen Petite Whole Onions
- 3/4 cup Dry White Wine
- 3/4 lb Red Potatoes, cut into 1-inch cubes
- 2 large Carrots, peeled and cut into 1-inch cubes
- 1/2 cup Frozen Corn
- 1/2 cup Frozen Peas
- 1/2 cup flour to 3/4 cup water
- 1 tablespoon Fresh Thyme, chopped
- 2 packages (4 Sheets) Frozen Puff Pastry, thawed
- Eggwash – 1 Egg plus 1 teaspoon of water
Instructions
For the Filling:
- Preheat oven to 450° F.
- Loosen the skin on two large chicken breasts and generously salt and pepper under the skin and all over each breast.
- Pour 32 ounces of chicken stock into a Dutch oven and add the chicken breasts.
- Cook in the oven for 50-60 minutes or until an instant-read thermometer registers 160°F in the thickest part of the chicken. Times may vary depending on the size of the breasts.
- Remove the chicken to a plate and cover it with foil. When cooled, remove the bone and cut it into cubes.
- Strain the broth and reserve it for the filling.
- Reduce the oven temperature to 400°F.
- Heat 1 tablespoon of olive oil over medium heat. Add 1 medium sweet onion chopped, 2 celery stalks cut into 1/2 inch chunks, and six whole garlic cloves peeled to the Dutch oven.
- Season with salt and pepper to taste.
- Stir frequently and cook until the veggies are lightly brown and tender about 8-10 minutes.
- Add 1 heaping cup of sliced baby Bella mushrooms and 1/2 cup of frozen petite whole onions. Cook for about 4 minutes.
- Add the reserved broth and 3/4 cup of dry white wine. Bring to a boil and scrape the browned bits from the bottom of the pan.
- Add 3/4 lb of small red potatoes cut into 1-inch cubes, 2 large carrots cut into 1-inch cubes, 1/2 cup frozen corn, and 1/2 cup frozen peas.
- Bring to a boil then reduce heat and simmer for about 25 minutes or until potatoes and carrots are tender. You may need to add a little bit more chicken stock if it is low.
- Bring to a boil again. Whisk together the 1/2 cup flour and 3/4 cup water. And stir 1/2 of the flour/water mixture into the boiling broth. Continue to add more until it becomes a thick sauce.
- Add cubed chicken and 1 tablespoon of chopped thyme.
For the Puff Pastry Crust:
- For the bottom crust: dust a surface with flour, unfold 2 sheets of Puff Pastry and roll out to 9×17 each. Place one sheet in the refrigerator covered with plastic wrap until ready to roll out.
- Use 2-cup capacity ramekins that are 5 inches in diameter, and cut 4 circles from the puff pastry that are 3 inches larger than the rim of your ramekins.
- Gently press the circles into the bottom and sides of the ramekins. Gently crimp the edge down over the outside of the rim. It should hang down about 1 inch from the top.
- Prick the dough with a fork along both the bottom and the sides. Place ramekins on a rimmed cookie sheet and bake until they are lightly browned – approximately 13-15 minutes.
- For the top crust: Use 2 more sheets of puff pastry. Unfold each sheet and roll it out to 9×15 inches. Cut 4 circles that are 1 inch larger than the rim of your ramekins. Cover these circles with plastic wrap and store them in the fridge until ready to add them to the top of the ramekins.
For the Pot Pies:
- Spoon in about 1 1/2 cups of the chicken filling into the ramekins with the baked bottom crusts.
- Lay the smaller Puff Pastry circle over the filling and gently crimp down onto the bottom crust.
- Cut 4 or 5 slits in the crust to let the steam out as it cooks.
- Brush the crust with egg wash and bake in the 400°F oven for 22-25 minutes until golden brown.
- ENJOY!
Notes
- Choose bone-in and skin-on when picking out your chicken breasts.
- The skin of the chicken acts as a barrier for the meat. One of the best ways for the seasonings to penetrate is to loosen the skin and salt and pepper the meat generously under it.
- Tips for the Puff Pastry:
- The best way to unthaw the pastry is to remove it from the freezer and let it sit in your refrigerator overnight.
- If you’re pressed for time, you can take it directly from the freezer and let it thaw sitting on the countertop but not for more than 40 minutes. Don’t leave the pastry sheets at room temperature for too long.
- Also, keep the puff pastry frozen until you are ready to use it. Once you unthaw the sheets, don’t leave them in the refrigerator for more than 2-3 days.
- Make sure the puff pastry is completely thawed before unfolding the sheets or they will crack and tear at the seams.
- Puff Pastry works best at a cool-to-cold temperature otherwise it can lose its texture and become difficult to work with.
- Although the dough needs to be rolled out, you don’t want to handle the dough too much. It can become tough instead of light and crisp.
- Dust the surface with flour where you will be rolling out the dough. Also lightly dust the top of the puff pastry before rolling.
- “Blind bake” the bottom crust, which means to partially bake the crust so that it will not become soggy after adding the filling.
- Make sure the filling has plenty of broth in relation to the chicken and the veggies. The liquid will cook down as it bakes and become less juicy. Therefore, you want plenty to begin with.
- Gently crimp the top dough circles around the edge of the bottom baked crust so it is securely fastened. Then cut slits in the dough so that steam can be released while they’re baking.
- An egg wash is a simple way to add a golden hue and a glossy sheen to baked crusts. Whisk 1 egg with a teaspoon of water. Gently brush on the top of the crusts with a pastry brush.
Nutrition
- Serving Size: 1 pot pie
- Calories: 1007
- Sugar: 8 g
- Sodium: 697 mg
- Fat: 53 g
- Saturated Fat: 9 g
- Unsaturated Fat: 40 g
- Trans Fat: 0 g
- Carbohydrates: 81 g
- Fiber: 7 g
- Protein: 44 g
- Cholesterol: 93 mg
Keywords: chicken pot pie with puff pastry, puff pastry chicken pot pies, chicken pot pie with puff pastry recipe, puff pastry chicken pot pie recipe
Love your photos! The Puff Pastry is a great idea for these pot pies – easy. The veggies and chicken in the wine sauce sounds amazing.
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Omg this looks frickin amazing!!!!!
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Thanks so much for commenting on this recipe. It is pretty dang good!
Definitely one of my faves and The love that you put into your recipe makes this even more irresistible! Can’t wait to try this!!😍
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Oh thank you Carrie for your sweet comment! You are so kind.
These are fabulous and I love the individual servings. This gives me an idea for something similar but vegetarian that I was going to make in puff pastry. Instead, I will make them in ramekins, so thanks! I don’t think my vegetarian daughter would care, but I do!
You’re so kind to stop by and comment on these Puff Pastry Chicken Pot Pies. I do love my little cast iron ramekins. They are great for so many things. And puff pastry is wonderful for all kinds of ideas. I would love to know how yours turn out.
This sounds so delicious. I love pot pie. I love that you started with bone-in chicken – it’s so much more flavorful. I also love that you didn’t skimp on the crust, and took the time to add both a bottom and top crust. The chicken-stew-soaked crust is the best part!
Thanks so much Jeff for stopping by! I do agree that bone-in chicken adds much more flavor. You mentioning the chicken-stew-soaked crust is making hungry now. I appreciate your comments. Hope you have a wonderful New Year!
A perfectly beautiful pot pie. I wanted to reach in and grab one.
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Beautiful! I don’t think mine would look nearly this pretty!
Oh! Of course, yours would look beautiful. I love your recipe blog!
Kristy, I love that you took the short cut with puff pastry but then really made the chicken and sauce from scratch. Talk about the perfect Fall comfort food. Delicious! Thank you!
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Thanks so much Carrie for your kind comment. Hope you enjoy!
Wonderful recipe, beautiful pot pie, Question about bottom crust do I prick before I blind bake? And do I apply egg wash to bottom crust before blind bake? I used pie weights to weigh bottom crust down, I read in a Taste of Home recipe to blind bake bottom crust, then apply egg wash to bottom, then put in oven agin at 400 for 4 minutes to set egg white glaze? What do you think? I am confused about bottom crust when to prick, when to apply egg wash
Hi Mary. Sorry for the delay in responding. You do prick the bottom crust before you blind bake but I’ve not applied egg wash at that point. I don’t see why you could not though. Pie weights are great as well to weigh the bottom crust down. I apply the egg wash to the top crust before I bake it. I hope that helps.