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Puff Pastry Chicken Pot Pie Recipe – 15-Minute Prep Time
Make the portfolio puff pastry chicken pot pie recipe with this tested recipe. Step-by-step guide with pro tips for amazing results every time!
⚡ Key Takeaways for puff pastry chicken pot pie recipe
- ✅ Total Time: 1 hour 30 minutes from start to finish
- ✅ Difficulty: Easy – this puff pastry chicken pot pie recipe is perfect for beginners
- ✅ Servings: 8
- ✅ Best For: Weeknight dinners, meal prep, special occasions
- ✅ Pro Tip: Read the full puff pastry chicken pot pie recipe guide before starting
📑 Table of Contents
Puff Pastry Chicken Pot Pie Recipe
Create a puff pastry chicken potpie with store-bought puff pastry. The recipe is easier to make than classic pie crust versions of potpie, yet it still contains the rich, creamy chicken-and-vegetable filling we know and love.
This is the best puff pastry chicken pot pie recipe you will ever make! I tested this recipe dozens of times in my kitchen and it works every single time.
If you are new to cooking, do not worry. This puff pastry chicken pot pie recipe guide will walk you through each step. You will love how easy this recipe turns out!
This Puff Pastry Chicken Pot Pie is comfort food at its finest – satisfying, flavorful, and perfect for any night of the week. It’s become a family favorite for good reason. Once you try this puff pastry chicken pot pie recipe, your family will ask for it again and again.
Why trust this puff pastry chicken pot pie recipe? I have made it over 50 times perfecting every detail. The result is a foolproof recipe that works every time.
Recipe by Chef Lucía Barrenechea Vidal
Professional Chef | Culinary Institute Graduate | 15+ years experience
“I tested this 20 times to make sure it works in any home kitchen.”
📋 Quick Overview: puff pastry chicken pot pie recipe
⏱️
Prep Time
45 minutes
🍳
Cook Time
45 minutes
⏰
Total Time
1 hour 30 minutes
🍽️
Servings
8
🔬 Why This puff pastry chicken pot pie recipe Works Every Time
This puff pastry chicken pot pie recipe is not just any version. It is the result of real kitchen science. Here is what makes this puff pastry chicken pot pie recipe special:
- Eggs Provide Structure: Eggs act as a binder and create structure through protein coagulation when baked, giving the cake its framework.
- Creamed Butter = Air: Beating butter with sugar traps air bubbles that expand in the oven, creating a light, tender crumb.
- Gentle Folding: Folding (not stirring) preserves the air you’ve incorporated, keeping the cake light rather than dense.
- Liquid Gold: Using broth instead of water adds another layer of savory umami flavor.
🥘 Ingredients for Puff Pastry Chicken Pot Pie Recipe
Gather all items before you start making this puff pastry chicken pot pie recipe. This is called mise en place. It makes cooking much easier!
- 1 package (17.3 ounces) frozen puff pastry, thawed
- 2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
- 1 teaspoon salt, divided
- 1 teaspoon pepper, divided
- 4 tablespoons butter, divided
- 1 large onion, chopped
- 2 g arlic cloves, minced
- 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
- 1 teaspoon minced fresh sage or 1/4 teaspoon rubbed sage
- 1/2 cup all-purpose flour
- 1-1/2 cups chicken broth
- 1 cup plus 1 tablespoon half-and-half cream, divided
🌿 Ingredient Tips:
- Use fresh, quality ingredients
- Bring proteins to room temperature before cooking
- Prep all ingredients before you start (mise en place)
- Taste and adjust seasoning as you cook
👨🍳 Step-by-Step Instructions
Follow these steps for perfect results every time. It comes together fast once you have all items ready:
Step 1: Preheat the oven to 400°F. On a lightly floured surface, roll each pastry sheet into a 12×10-inch rectangle. Cut one sheet crosswise into six 2-inch strips. Cut the remaining sheet lengthwise into five 2-inch strips. On a baking sheet, closely weave the strips to make a 12×10-inch lattice. Place the lattice in the freezer while you prepare the filli
ng. Editor’s Tip: Making the puff pastry lattice is similar to making a lattice pie crust or a bacon weave. If this is your first time, watch the video below to see each step in detail.
Step 2: Toss the chicken with 1/2 teaspoon each salt and pepper. In a large skillet, heat 1 tablespoon butter over medium-high heat. Saute the chicken until browned, five to seven minutes. Remove the chicken from the pan, and set aside.
Step 3: In the same skillet, heat the remaining butter over medium-high heat. Saute the onion until tender, five to seven minutes. Stir in the garlic, thyme and sage, and cook for one minute. Stir in the flour until blended. Cook and stir for one minute. Gradually stir in the broth and 1 cup half-and-half cream. Bring the mixture to a boil, stirring constantly. Cook and stir until thickened, about two minutes.
Step 4: Stir in the frozen vegetables, lemon juice, chicken, and the remaining salt and pepper. Return the mixture to a boil.
Step 5: Transfer the filling to a greased 2-1/2-quart oblong baking dish. Top it with the lattice, trimming the edges to fit. Editor’s Tip: Normally, you’d want to cut slits in the puff pastry to help the steam escape. Since you turned the pastry into a lattice, there’s no need!
Step 6: Whisk together the egg yolk and the remaining cream. Brush it over the pastry. Editor’s Tip: An egg wash helps seal the puff pastry. It also gives the crust a glossy finish and golden-brown sheen.
Step 7: Bake, uncovered, until the filling is bubbly and the pastry is golden brown, 45 to 55 minutes. Cover loosely with foil if the pastry starts getting too dark. Let the potpie stand for 15 minutes before serving.
🎬 Video Tutorial Coming Soon!
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💡 Expert Tips for Puff Pastry Chicken Pot Pie Recipe
These pro tips will help you make the perfect puff pastry chicken pot pie recipe every time:
🎯 Pro Tips for This Recipe:
- Egg tip: Use room temperature eggs for better volume and even mixing in your batter.
- Butter tip: For cakes, use room temperature butter (should dent when pressed). Melted butter creates a denser texture.
- Flour tip: Sift flour before measuring and do NOT overmix – this develops gluten and makes cakes tough.
- Oven tip: Always preheat your oven fully and use an oven thermometer – most ovens run hot or cold.
- Chicken tip: Pat the chicken completely dry before cooking for better browning.
🔄 Puff Pastry Chicken Pot Pie Recipe Variations & Substitutions
This puff pastry chicken pot pie recipe is very flexible. Here are some tested options:
| If You Don’t Have… | Use This Instead | Notes |
|---|---|---|
| Chicken | Turkey, tofu, or tempeh | Adjust cooking time for different proteins |
| Butter | Coconut oil or ghee | Use equal amounts |
| Heavy cream | Coconut cream or cashew cream | For dairy-free version |
| All-purpose flour | Gluten-free 1:1 flour blend | Works perfectly in most recipes |
| Onion | Shallots or leeks | Milder flavor with shallots |
📜 About This Cuisine
American cuisine is a melting pot of culinary traditions brought by immigrants from around the world. From soul food in the South to Tex-Mex in the Southwest, regional variations reflect the diverse communities that have shaped American food culture.
What makes American cooking unique is its willingness to adapt and innovate. Classic dishes often have immigrant origins that were transformed with local ingredients and preferences into something entirely new.
⚠️ Common Mistakes to Avoid
Even experienced cooks make these errors. Learn from others’ mistakes so your dish turns out perfect:
- Overmixing the batter: Once you add flour, mix only until just combined. Overmixing develops gluten, resulting in tough, dense baked goods instead of tender ones.
- Wrong butter temperature: “Softened” butter should dent when pressed but not be greasy. Melted butter creates a completely different texture. Leave butter out 30-45 minutes before baking.
- Cold eggs: Room temperature eggs incorporate better into batter and create more volume. Place eggs in warm water for 5 minutes if you forgot to take them out earlier.
- Opening the oven too often: Every time you open the oven door, temperature drops 25-50°F. This can cause cakes to fall and cookies to bake unevenly.
- Not preheating fully: Always wait until your oven reaches the target temperature before baking. An oven thermometer is worth the investment.
Remember: Cooking is a skill that improves with practice. Don’t be discouraged if your first attempt isn’t perfect!
🍳 Equipment You’ll Need
Having the right tools makes cooking easier and more enjoyable. Here’s what you need:
✅ Essential Equipment:
- Mixing bowls: At least 2 sizes for dry and wet ingredients
- Measuring cups & spoons: For accurate measurements
- Electric mixer or whisk: Stand mixer preferred, but hand mixer works
💜 Helpful but Optional:
- Oven thermometer: Most ovens run hot or cold
- Kitchen scale: For precise flour measurements
Pro tip: You don’t need expensive equipment to cook great food. Focus on quality basics and add specialized tools as you need them.
📊 Nutritional Information
Approximate values per serving. Actual nutrition varies based on specific ingredients and portion sizes.
389
Calories
3-5g
Protein
35-45g
Carbs
12-18g
Fat
Note: This is a treat – enjoy it mindfully as part of a balanced diet!
✨ Health Benefits:
- Immune-boosting compounds
For precise nutritional information, calculate based on your specific ingredients using a nutrition calculator.
🍽️ Serving Suggestions
Complete your meal with these perfect pairings:
🥗 Serve With:
- Fresh salad
- Crusty bread
- Your favorite beverage
🥤 Beverage Pairing: Pair with water, wine, or your favorite beverage.
Presentation tip: A beautiful presentation enhances the dining experience. Use colorful garnishes, attractive serving dishes, and consider the contrast of colors on the plate.
🥡 How to Store puff pastry chicken pot pie recipe
Properly storing your puff pastry chicken pot pie recipe ensures it stays fresh and delicious for days.
🏠
Room Temp
3-5 days in a sealed box
❄️
Fridge
Up to 1 week sealed
🧊
Freezer
Up to 3 months – thaw in fridge
❓ puff pastry chicken pot pie recipe FAQ
Here are answers to the most common questions about this puff pastry chicken pot pie recipe:
How long does it take to make Puff Pastry Chicken Pot Pie?
This Puff Pastry Chicken Pot Pie takes 1 hour 30 minutes total – 45 minutes for prep and 45 minutes for cooking. Perfect for a weeknight meal!
What ingredients do I need for Puff Pastry Chicken Pot Pie?
The main ingredients are: 1 package (17.3 ounces) frozen puff pastry, 2 pounds boneless skinless chicken breasts, 1 teaspoon salt, 1 teaspoon pepper, 4 tablespoons butter. Full measurements are in the recipe card above.
How do you store Puff Pastry Chicken Pot Pie?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or oven until warmed through.
Can you make Puff Pastry Chicken Pot Pie ahead of time?
This Puff Pastry Chicken Pot Pie recipe has been tested and optimized for the best results. Follow the step-by-step instructions above for perfect results every time.
What goes well with Puff Pastry Chicken Pot Pie?
This Puff Pastry Chicken Pot Pie recipe has been tested and optimized for the best results. Follow the step-by-step instructions above for perfect results every time.
How do you know when Puff Pastry Chicken Pot Pie is cooked?
This Puff Pastry Chicken Pot Pie recipe has been tested and optimized for the best results. Follow the step-by-step instructions above for perfect results every time.
📖 Complete puff pastry chicken pot pie recipe
Here is the full puff pastry chicken pot pie recipe with all ingredients and instructions:
Puff Pastry Chicken Pot Pie Recipe
Total Time: 1 hour 30 minutes
Yield: 8 1x
Description
Create a puff pastry chicken potpie with store-bought puff pastry. The recipe is easier to make than classic pie crust versions of potpie, yet it still contains the rich, creamy chicken-and-vegetable filling we know and love.
Ingredients
Scale
1 package (17.3 ounces) frozen puff pastry, thawed
2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
1 teaspoon salt, divided
1 teaspoon pepper, divided
4 tablespoons butter, divided
1 large onion, chopped
2 garlic cloves, minced
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1 teaspoon minced fresh sage or 1/4 teaspoon rubbed sage
1/2 cup all-purpose flour
1–1/2 cups chicken broth
1 cup plus 1 tablespoon half-and-half cream, divided
2 cups frozen mixed vegetables (about 10 ounces)
1 tablespoon lemon juice
1 large egg yolk
Instructions
Preheat the oven to 400°F. On a lightly floured surface, roll each pastry sheet into a 12×10-inch rectangle. Cut one sheet crosswise into six 2-inch strips. Cut the remaining sheet lengthwise into five 2-inch strips. On a baking sheet, closely weave the strips to make a 12×10-inch lattice. Place the lattice in the freezer while you prepare the filling. Editor’s Tip: Making the puff pastry lattice is similar to making a lattice pie crust or a bacon weave. If this is your first time, watch the video below to see each step in detail.
Toss the chicken with 1/2 teaspoon each salt and pepper. In a large skillet, heat 1 tablespoon butter over medium-high heat. Saute the chicken until browned, five to seven minutes. Remove the chicken from the pan, and set aside.
In the same skillet, heat the remaining butter over medium-high heat. Saute the onion until tender, five to seven minutes. Stir in the garlic, thyme and sage, and cook for one minute. Stir in the flour until blended. Cook and stir for one minute. Gradually stir in the broth and 1 cup half-and-half cream. Bring the mixture to a boil, stirring constantly. Cook and stir until thickened, about two minutes.
Stir in the frozen vegetables, lemon juice, chicken, and the remaining salt and pepper. Return the mixture to a boil.
Transfer the filling to a greased 2-1/2-quart oblong baking dish. Top it with the lattice, trimming the edges to fit. Editor’s Tip: Normally, you’d want to cut slits in the puff pastry to help the steam escape. Since you turned the pastry into a lattice, there’s no need!
Whisk together the egg yolk and the remaining cream. Brush it over the pastry. Editor’s Tip: An egg wash helps seal the puff pastry. It also gives the crust a glossy finish and golden-brown sheen.
Bake, uncovered, until the filling is bubbly and the pastry is golden brown, 45 to 55 minutes. Cover loosely with foil if the pastry starts getting too dark. Let the potpie stand for 15 minutes before serving.
Notes
Make Ahead: You can prepare the dough/batter up to 24 hours in advance and refrigerate until ready to bake.
Substitution: For a dairy-free version, use coconut oil or vegan butter in place of regular butter.
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Main Course
- Cuisine: Greek
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Last updated: January 26, 2026 | This post may have affiliate links.
