Easy Chicken Pot Pie Recipe With Puff Pastry (So Fast, So Good)

Chicken pot pie is the ultimate cozy dinner… but the classic version can be kind of a project. This easy chicken pot pie recipe with puff pastry gives you all the creamy, savory comfort with way less effort (and way more flaky crunch).

It’s weeknight-friendly, freezer-friendly, and totally flexible—aka the kind of recipe you’ll keep on repeat when you want something that tastes like you tried harder than you did.

Why You’ll Love This

Puff pastry makes this pot pie feel bakery-level fancy, but it’s secretly fast: one skillet filling, one sheet of pastry, and a quick bake. The result is a creamy chicken-and-veg filling with a golden, flaky top that everyone fights over.

Ingredients

2 tablespoons unsalted butter
1 tablespoon olive oil
1 small yellow onion, diced
2 medium carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1/3 cup all-purpose flour
2 cups chicken broth (low sodium if possible)
1 cup milk (whole milk is best, but 2% works)
2 cups cooked chicken, shredded or chopped (rotisserie is perfect)
1 cup frozen peas
1/2 teaspoon dried thyme
1/2 teaspoon dried parsley
1/2 teaspoon salt, plus more to taste
1/4 teaspoon black pepper
1 sheet puff pastry, thawed (from a 17.3 oz/490g package)
1 egg, beaten (for egg wash)

How to Make It

Preheat the oven to 400°F. Lightly grease a 9-inch pie dish or an 8×8-inch baking dish. (Either works—use what you have.)
In a large skillet over medium heat, melt the butter with the olive oil. Add onion, carrots, and celery and cook for 6–8 minutes, until softened.
Add the garlic and cook for 30 seconds, just until fragrant.
Sprinkle the flour over the vegetables and stir constantly for 1 minute. This cooks out the raw flour taste and sets you up for a thick, creamy filling.
Slowly pour in the chicken broth while stirring, scraping up any bits on the bottom of the pan. Then stir in the milk. Let it simmer 3–5 minutes, stirring often, until thick enough to coat a spoon.
Stir in the cooked chicken, frozen peas, thyme, parsley, salt, and pepper. Taste and adjust seasoning—this is your moment.
Pour the filling into your prepared dish. Lay the puff pastry sheet on top (trim if needed), then tuck the edges slightly into the dish.
Brush the puff pastry with beaten egg. Cut 3–4 small slits in the top for steam to escape (so it stays crisp instead of soggy).
Bake for 20–25 minutes, or until the pastry is puffed and deeply golden. Rest for 10 minutes before serving so the filling sets up.

Tips for the Best Results

Keep the puff pastry cold. If it gets warm and floppy, pop it back in the fridge for 10 minutes. Cold pastry = max puff.
Thicken the filling on the stove. It should look like a creamy stew before it goes in the oven. If it’s thin, it’ll stay thin.
Use a sheet pan under your dish. Puff pastry can drip butter as it bakes, and you’ll be glad you caught it.
Cut steam vents. A few small slits keep the top crisp and prevent filling from bubbling out everywhere.
Don’t skip the rest time. Ten minutes makes the difference between “soupy” and “sliceable.”

Variations

Extra fast: Use a frozen mixed veggie blend instead of chopping carrots/celery (still sauté the onion and garlic for flavor).
Turkey pot pie: Swap in leftover turkey—this is elite after holiday meals.
Herby upgrade: Add 1 tablespoon chopped fresh parsley or dill at the end for a brighter finish.
Make it mushroom-y: Sauté 8 oz sliced mushrooms with the onions for deeper, cozy flavor.
Individual servings: Bake in ramekins and cut puff pastry squares for the tops (reduce bake time a little and keep an eye on the browning).

Storage & Reheating

Store leftovers covered in the fridge for up to 3–4 days. Reheat in a 350°F oven until warmed through to help the puff pastry stay crisp (microwave works for speed, but the topping will soften). For best texture, store the pastry and filling together, but reheat in the oven whenever you can.

FAQ

Can I use two sheets of puff pastry?

Yes—one sheet on top is the easiest and fastest, but you can do a “top and bottom” situation if you want. If adding a bottom crust, pre-bake (dock it with a fork and bake 8–10 minutes) so it doesn’t turn gummy, then add filling and the top sheet.

How do I keep puff pastry from getting soggy on chicken pot pie?

Make sure the filling is thick before baking, cut steam vents, and bake hot (400°F) until the top is truly golden. Also, let it cool for 10 minutes before serving—steam needs a second to chill.

What chicken works best for this easy recipe?

Rotisserie chicken is the fastest, but any cooked chicken works: leftover roasted chicken, baked chicken breasts, or even poached chicken. Just aim for about 2 cups and season the filling to taste since different chicken has different salt levels.

Can I make chicken pot pie with puff pastry ahead of time?

You can make the filling up to 2 days ahead and refrigerate it. When you’re ready, warm the filling slightly (so it’s not ice-cold), add it to the dish, top with puff pastry, and bake. For the flakiest top, don’t add the pastry until right before baking.

Can I freeze it?

For best results, freeze the cooked filling by itself for up to 2 months. Thaw in the fridge overnight, warm on the stove until thick and hot, then top with fresh puff pastry and bake. Freezing unbaked puff pastry on top can work, but it’s more likely to bake unevenly.