Chicken Pot Pie with Puff Pastry (Creamy, Cozy, and Classic)

This chicken pot pie is the kind of meal that instantly makes the house feel warmer. Creamy filling, tender chicken, plenty of vegetables, and a flaky puff pastry crust baked until golden and bubbling — it’s comfort food in the purest form.

Instead of a traditional pie crust, this version uses puff pastry, which keeps things simple while still delivering that buttery, crispy top everyone loves. It’s hearty, cozy, and perfect for slow evenings, family dinners, or anytime you want something nostalgic but elevated.

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Why This Recipe Works

Chicken pot pie is all about balance — rich but not heavy, comforting without being bland.

• Butter and flour create a classic, velvety base
• Fresh herbs add depth and warmth
• A mix of milk and cream keeps the filling rich but smooth
• Puff pastry bakes up flaky without extra work
• Using cooked chicken makes this weeknight-friendly

It’s familiar, but still feels special.

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Ingredient Notes

• Cooked chicken: Rotisserie chicken works great here
• Potatoes, carrots, celery: Classic pot pie vegetables that hold their texture
• Fresh herbs: Sage, rosemary, and thyme give this dish its cozy flavor
• Heavy cream + milk: Adds richness without making the filling too thick
• Puff pastry: Light, flaky, and easier than traditional crust
• Frozen peas: Added at the end so they stay bright and tender

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How to Make Chicken Pot Pie

1. Preheat the Oven

Preheat your oven to 400°F.

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2. Cook the Vegetables

In a large pan, melt the butter over medium heat.
Add the diced potato, carrots, celery, and red onion. Season with 1 tsp of garlic salt, garlic powder, onion powder, salt, and black pepper.

Cook until the vegetables begin to soften.

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3. Build Flavor

Add the fresh sage, rosemary, and thyme. Stir to combine and cook for another minute until fragrant.

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4. Make the Sauce

Sprinkle in the flour and stir well. Cook for about 1 minute to remove the raw flour taste.

Slowly pour in the chicken broth, stirring constantly. The mixture will thicken as it cooks.

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5. Finish the Filling

Add the cooked chicken, milk, heavy cream, and frozen peas. Stir until everything is well combined and creamy. Taste and adjust seasoning if needed ( you can add the other 1 tsp of each seasoning or adjust to your taste)

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6. Assemble

Butter the bottom and sides of a cast iron skillet or pie dish.
Pour in the pot pie filling.

Roll out the puff pastry and cut into squares. Arrange the squares over the filling, slightly overlapping.

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7. Bake

Brush the puff pastry with egg wash.
Bake for 45 minutes to 1 hour, until the filling is bubbling and the pastry is golden brown.

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8. Serve

Let rest for a few minutes, then garnish with fresh thyme and serve hot.

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FAQs

Can I make this ahead of time?
Yes. Assemble the filling ahead and refrigerate. Add puff pastry right before baking.

Can I use leftover turkey instead of chicken?
Absolutely — this works great with turkey.

How do I know it’s done?
The pot pie is ready when the edges are bubbling and the pastry is deeply golden.

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What to Serve with Chicken Pot Pie

• Simple green salad
• Roasted green beans
• Crusty bread (take a look at some of my other bread recipes)
• Just a fork (it’s filling on its own)

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Chicken Pot Pie with Puff Pastry

Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: ~1 hour 15 minutes
Servings: 4

Ingredients

• 2 tbsp unsalted butter
• 1 potato, diced
• 3 carrots, diced
• 4 celery stalks, diced
• ½ red onion, diced
• 1 tbsp garlic, minced
• 2 tsp garlic powder
• 2 tsp onion powder
• salt, and black pepper (to taste)
• 2 tsp fresh sage, chopped
• 2 tsp fresh rosemary, chopped
• 2 tsp fresh thyme, chopped
• ⅓ cup all-purpose flour
• 2½ cups chicken broth
• 1 lb cooked chicken
• ½ cup milk
• 1 cup heavy cream
• 1 cup frozen peas
• 2 boxes puff pastry (4 sheets total, cut into squares)
• 1 egg + 1 tbsp water (for egg wash)

Instructions

1. Preheat oven to 400°F.
2. Melt butter in a large pan over medium heat. Add vegetables and 1 tsp of each seasoning.
3. Cook until softened, then add herbs.
4. Stir in flour and cook 1 minute.
5. Gradually add chicken broth, stirring until thickened.
6. Add chicken, milk, cream, and peas. Add the rest of the seasoning.
7. Transfer filling to a buttered skillet or pie dish. (you can layer puff pastry on the bottom too if you wish)
8. Top with puff pastry squares and brush with egg wash.
9. Bake 45 minutes to 1 hour until bubbling and golden.
10. Garnish with fresh thyme and serve.