As an Amazon Associate, I earn from qualifying purchases.
This puff pastry chicken pot pie is cozy, delicious, and homemade comfort food. This tasty dinner has a flavorful, creamy base, made without canned condensed soup. The filling is paired with LOTS of veggies, potatoes, and tender chicken.
This puff pastry chicken pot pie is the kind of dinner you make when you have a slower evening at home, and you are craving something deeply comforting and filling. It’s basically a giant hug in a pie dish.
My childhood distrust of canned cream of “something” soup led me to create a super simple from-scratch cream sauce for this recipe. You won’t need anything fancy – just a skillet or a saucepan, and a whisk.
Pro tips/Recipe Notes
- Celery seed and celery salt are not interchangeable. This recipe calls for celery seed.
- Do not skip the step of warming the milk before adding it to the floured onions. This will prevent the sauce from breaking/curdling.
- If you prefer to use leftover cooked chicken, the baking time remains the same. Add the chicken in step 11 in the printable recipe card below.
Prevent your screen from going dark
-
Follow thawing times on the puff pastry box (anywhere from 20-120 minutes depending on the brand).
1 sheet puff pastry
-
Preheat the oven to 400˚F.
-
In a small bowl, whisk together egg and 1 tbsp of whole milk. Set aside.
1 egg, 1 tbsp whole milk
-
Place carrots, celery, potatoes, and chicken cubes in a medium saucepan and cover with water (~2.5 cups). Bring to a boil for 1 minute and then simmer until vegetables are soft (~10-15 minutes).Pro tip: It will foam a bit for the first few minutes but that is normal.
2 cups carrots, 1 cup celery, 1.5 cup peeled and cubed potatoes, 1 lb chicken breast
-
Drain the vegetables and chicken, add the peas, and set them aside.
3/4 cup frozen peas
-
While the vegetables are cooking, heat a large frying pan over medium-low heat.
-
Melt butter and cook onion until softened (~5 minutes). Add garlic, salt, pepper, celery seed, and parsley. Cook for 2 minutes, stirring often.
1/3 cup unsalted butter, 1/3 cup white onion, 4 cloves garlic, 1 tsp sea salt, 1/2 tsp black pepper, 1/4 tsp celery seed, 1 tsp dried parsley
-
Sprinkle butter mixture with flour, whisking slowly. Cook for 3 minutes, stirring often.
1/4 cup all-purpose flour
-
Slowly whisk in chicken stock, warmed whole milk, whisking constantly to incorporate.
1/2 cup chicken stock, 1 cup whole milk
-
Increase the temperature to medium heat and whisk slowly while it cooks down for 5 minutes.
-
Combine cooked vegetables and chicken in an 8×8 baking dish or 9-inch pie plate.
1 lb chicken breast
-
Pour or spoon the warm sauce over the top of the vegetables and chicken. Gently stir to combine.
-
Cut the puff pastry into 9-12 squares and place them over the top of the filling.
1 sheet puff pastry
-
Poke holes in the puff pastry with the tines of a fork.
-
Bake on the middle rack at 400˚F for 15 minutes.
-
Brush the egg/milk mixture over the top of the puff pastry and bake for an additional 5-15 minutes or until the puff pastry is golden brown. Pro tip: if the pastry is browning too quickly, loosely tent with foil.
-
Remove from the oven and let stand for 10-15 minutes before cutting/serving.
- Check the directions on the box of your puff pastry to confirm the thawing time. Some brands only recommend 20 minutes and others recommend up to 1 hour.
- Celery seed and celery salt are not interchangeable. This recipe calls for celery seed.
- Do not skip the step of warming the milk before adding it to the floured onions. This will prevent the sauce from breaking/curdling.
- You can also lay the puff pastry over the top of the filling. Just make sure to cut a few slits in it to allow steam to escape. Also, work quickly to cut the slits in as the puff pastry gets challenging to work with when it makes contact with the warm liquid.
- Nutrition values are an estimate only.
Serving: 1sliceCalories: 369kcalCarbohydrates: 31gProtein: 12gFat: 22gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.3gCholesterol: 62mgSodium: 469mgPotassium: 463mgFiber: 3gSugar: 5gVitamin A: 5825IUVitamin C: 15mgCalcium: 69mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
