Chicken pot pie with puff pastry

Introduction to Chicken Pot Pie with Puff Pastry

Chicken pot pie, a classic staple in American cuisine, has a rich history that dates back to the times when the Greeks first mixed meats with spices and other ingredients in open pastry shells. This concept was later adopted by the Romans, who are credited with spreading the dish across Europe. The traditional chicken pot pie, as we know it in America, evolved from these early European meat pies, becoming a symbol of home-cooked comfort. Initially, these pies were made with a more robust crust, designed to hold the filling during long hours of baking. Over time, the dish has evolved, with variations in fillings and crusts, reflecting regional preferences and ingredients availability. Today, chicken pot pie is celebrated for its hearty filling and comforting qualities, often evoking nostalgic memories of family gatherings and homemade meals.

Why Puff Pastry Makes a Difference

The choice of crust in a chicken pot pie can significantly influence its texture and flavor. Traditional pot pies typically feature a shortcrust or a flaky pastry, which, while delicious, can sometimes be heavy or dense. The introduction of puff pastry as a crust alternative has revolutionized this classic dish. Puff pastry, with its light, flaky layers, offers a delightful contrast to the rich, creamy filling of the pot pie. This pastry rises into delicate, buttery layers during baking, providing an elegant and sophisticated touch to the dish. The use of puff pastry not only enhances the overall eating experience with its airy texture but also adds a level of convenience. Many cooks prefer puff pastry for its ease of use and consistent results, making it a popular choice for both home cooks and professional chefs. The benefits of using puff pastry in a chicken pot pie are evident in every light, crisp bite, elevating this traditional comfort food to a gourmet level.

Ingredients and Preparation

Key Ingredients:

The creation of a chicken pot pie with puff pastry hinges on a selection of essential ingredients that blend together to form its unique flavor and texture. Here’s a list of what you’ll need:

  • Rotisserie Chicken: The star of the dish, rotisserie chicken is preferred for its rich flavor and tender texture. It saves time and effort, making the recipe more accessible.
  • Puff Pastry: A key element that sets this recipe apart. Puff pastry adds a light, flaky top layer, contrasting beautifully with the creamy filling.
  • Vegetables: Commonly used are carrots, peas, and onions, providing a sweet and savory balance to the chicken.
  • Flour and Butter: These are used for making the roux, which thickens the filling.
  • Chicken Broth: It forms the base of the pie filling, infusing it with depth and richness.
  • Heavy Cream: Adds creaminess and smooth texture to the filling.
  • Seasonings: Salt, pepper, and herbs like thyme or parsley enhance the overall flavor.
  • 1 rotisserie chicken, shredded
  • 1 sheet puff pastry, thawed
  • 2 tablespoons butter
  • 1 medium onion, diced
  • 2 carrots, peeled and diced
  • 1/2 cup frozen peas
  • 3 tablespoons all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1/2 cup heavy cream
  • Salt and pepper, to taste
  • 1 teaspoon fresh thyme, chopped
  • 1 egg, beaten (for egg wash)

For substitutes and variations, consider:

  • Vegetarian Options: Replace chicken with mushrooms or a mix of vegetables.
  • Gluten-Free: Use gluten-free flour for the roux and a gluten-free puff pastry.

Step-by-Step Cooking Guide

  1. Prepare the Filling:
    • Start by sautéing diced onions, carrots, and any other vegetables in butter until they’re soft.
    • Sprinkle flour over the vegetables, stirring to form a roux. Cook for a minute to remove the raw flour taste.
    • Gradually add chicken broth, stirring continuously to avoid lumps. Bring the mixture to a simmer until it thickens.
    • Add shredded rotisserie chicken, peas, and heavy cream. Season with salt, pepper, and herbs. Cook until everything is heated through.
  2. Prep the Puff Pastry:
    • Thaw the puff pastry as per the package instructions.
    • Roll out the pastry slightly to even out the thickness.
    • Cut the pastry into desired shapes – squares or strips work well.
  3. Assemble the Pie:
    • Pour the filling into a pie dish or a cast-iron skillet.
    • Arrange the puff pastry pieces on top of the filling. Overlap them slightly for a rustic look.
  4. Bake:
    • Brush the pastry with an egg wash for a golden finish.
    • Bake in a preheated oven at 400°F (200°C) until the pastry is puffed and golden brown, usually about 25-30 minutes.

Tips for Perfect Puff Pastry Topping:

  • Ensure the puff pastry is cold when you work with it. This helps in achieving those beautiful flaky layers.
  • Don’t skip the egg wash, as it gives the pastry a lovely golden sheen.
  • For an extra touch of flavor, sprinkle some coarse salt and herbs on the pastry before baking.

For more insights on perfecting puff pastry, check out King Arthur Baking’s guide.

Nutritional Information and Dietary Considerations

Health and Nutrition:

Chicken Pot Pie with Puff Pastry, while a comforting and delicious meal, is often rich in calories and fat due to its creamy filling and buttery pastry. A typical serving contains approximately 400-500 calories, with significant amounts of protein from the chicken and fats from the cream and pastry. It also provides essential vitamins and minerals from the vegetables, like vitamin A from carrots and dietary fiber from peas.

For those with dietary restrictions, adaptations can be made:

  • Gluten-Free: Substitute all-purpose flour with a gluten-free blend for the roux, and use a gluten-free puff pastry. Many brands offer gluten-free options that work well in this recipe.
  • Vegan: Replace chicken with a mix of hearty vegetables like mushrooms, potatoes, and green beans. Use plant-based butter and cream, and opt for a vegan puff pastry. Vegetable broth can substitute chicken broth.

Serving and Pairing Suggestions

Serving Suggestions:

Chicken Pot Pie with Puff Pastry is a hearty dish that can stand as a meal on its own, but pairing it with the right side dishes can elevate the dining experience. Ideal accompaniments include:

  • Light Green Salad: A simple salad with a vinaigrette dressing balances the richness of the pie.
  • Roasted Vegetables: Try roasted Brussels sprouts or asparagus for a healthy and flavorful addition.
  • Mashed Potatoes: For an extra indulgent meal, serve alongside creamy mashed potatoes.

Presentation Tips:

  • Serve the pot pie in the skillet it was baked in for a rustic, homely presentation.
  • Garnish with fresh herbs like parsley or thyme to add a pop of color.
  • Allow the pie to rest for a few minutes after baking for easier serving.

Wine and Beverage Pairings 

The perfect wine or beverage pairing can complement the flavors of Chicken Pot Pie with Puff Pastry:

  • Chardonnay: A buttery Chardonnay pairs well with the creamy filling and rich flavors.
  • Pinot Noir: For red wine lovers, a light Pinot Noir can balance the dish without overpowering it.

Non-Alcoholic Options:

  • Sparkling Apple Cider: Its crispness contrasts nicely with the richness of the pie.
  • Herbal Tea: A cup of chamomile or peppermint tea can be soothing and refreshing alongside the meal.

When choosing a pairing, consider the richness of the dish and aim for a drink that can provide a refreshing contrast or complement the deep, savory flavors of the chicken pot pie.

Advanced Tips and Tricks

Chef’s Tips for Perfection:

Creating the perfect Chicken Pot Pie with Puff Pastry involves more than just following a recipe; it’s about mastering certain techniques and avoiding common pitfalls:

  1. Roux Consistency: The roux (flour and butter mixture) is crucial for the filling’s texture. Cook it until it’s golden and smells slightly nutty, but be careful not to burn it.
  2. Balancing Flavors: Season your filling adequately. Taste as you go and adjust the seasoning. Remember, the puff pastry is relatively bland, so your filling should be well-seasoned.
  3. Puff Pastry Handling: Keep the puff pastry cold until you’re ready to use it. If it gets too warm, the butter will melt, and you won’t get those lovely flaky layers.
  4. Filling Thickness: Your filling should be thick enough to hold its shape but not too dry. If it’s too thin, the bottom of the pastry can get soggy.
  5. Baking Temperature and Position: Bake at a high temperature to ensure the pastry puffs up nicely. Also, place your baking dish in the lower third of the oven to help the bottom crust cook through.
  6. Resting Time: Let the pie rest for a few minutes after baking. This allows the filling to set and makes serving easier.

Air Fryer Cornish Hens: For readers interested in other poultry dishes, this recipe offers a unique and easy way to prepare Cornish hens.

Storage and Leftovers

Storing and Reheating Tips

Proper storage and reheating are key to enjoying Chicken Pot Pie with Puff Pastry even after the initial meal. Here are the best practices:

  • Cooling Down: Allow the pie to cool to room temperature before storing. This prevents condensation inside the container, which can make the pastry soggy.
  • Refrigeration: Store the pie in an airtight container in the refrigerator. It should last for up to 3-4 days.
  • Freezing: For longer storage, wrap the pie tightly in plastic wrap and then aluminum foil. Freeze for up to 2 months. Thaw in the refrigerator before reheating.
  • Reheating in the Oven: To reheat, preheat your oven to 350°F (175°C). Place the pie on a baking sheet and cover loosely with foil to prevent the pastry from burning. Heat for about 20-25 minutes or until warmed through.
  • Microwave Reheating: If using a microwave, cover the pie and heat on a medium setting to avoid drying out the filling. The pastry might not be as crisp as when oven-reheated.


In conclusion, Chicken Pot Pie with Puff Pastry is more than just a dish; it’s a delightful experience that combines comfort with culinary elegance. This recipe, with its flaky puff pastry and rich, savory filling, is sure to impress both family and guests alike. Whether you’re a seasoned cook or a beginner in the kitchen, this dish is surprisingly straightforward to prepare, yet the results are undeniably gourmet. I encourage you to try this recipe, experiment with your own twists, and share the warmth and joy of a homemade chicken pot pie. Happy cooking, and enjoy the delicious rewards of your efforts!


  1. Can I use puff pastry for the base of my pie?
    • Yes, you can use puff pastry for the base of a pie, but it’s less common. Puff pastry tends to work best as a top crust because it needs space to expand and puff up. If used as a base, it might not puff as well and could become soggy from the filling.
  2. Do you cook puff pastry before filling pie?
    • Generally, you do not need to pre-cook puff pastry before adding the filling for a chicken pot pie. The pastry cooks along with the filling in the oven. However, if you’re concerned about the pastry becoming soggy, a brief pre-bake (blind baking) can help.
  3. Do you put puff pastry on hot or cold filling?
    • It’s best to put puff pastry on a filling that is either cold or at room temperature. If the filling is too hot, it can start to melt the butter in the puff pastry, preventing it from puffing up properly in the oven.
  4. How do you keep the bottom crust of a chicken pot pie from getting soggy?
    • To prevent a soggy bottom crust, you can blind bake (pre-bake) the crust for a few minutes before adding the filling. Also, make sure your filling is thick and not too watery.
  5. Should you Prebake bottom pie crust?
    • Yes, prebaking the bottom crust of a pie, especially for wet fillings like in a chicken pot pie, can help to avoid a soggy bottom. This process is known as blind baking.
  6. How do you stop puff pastry going soggy on the bottom of a pie?
    • To prevent puff pastry from going soggy on the bottom of a pie, consider blind baking the base for a few minutes, ensuring your filling isn’t too liquidy, and using an egg wash on the bottom crust. Additionally, baking the pie at the right temperature and placing it in the lower part of the oven can help the bottom crust cook more effectively.
  7. how many calories in chicken pot pie? 
    • To prevent puff pastry from going soggy on the bottom of a pie, consider blind baking the base for a few minutes, ensuring your filling isn’t too liquidy, and using an egg wash on the bottom crust. Additionally, baking the pie at the right temperature and placing it in the lower part of the oven can help the bottom crust cook more effectively.
  8. what to serve with mini chicken pot pies

    Mini chicken pot pies can be served with a variety of side dishes to create a well-rounded meal. Here are some popular options to serve with mini chicken pot pies:

    1. Vegetable Medley: Steamed or roasted vegetables like carrots, broccoli, and green beans make a healthy and colorful side dish.
    2. Mashed Potatoes: Creamy mashed potatoes complement the savory flavors of chicken pot pies.
    3. Salad: A fresh garden salad with a light vinaigrette dressing adds a refreshing contrast to the richness of the pot pies.
    4. Coleslaw: Coleslaw provides a crunchy and tangy side that pairs well with the creamy filling of the pot pies.
    5. Rice: White or brown rice is a simple and versatile side dish that can soak up the delicious sauce from the pot pies.
    6. Cornbread: Homemade or store-bought cornbread is a classic choice that adds a touch of sweetness to the meal.
    7. Fruit Salad: A fruit salad with a mix of seasonal fruits adds a sweet and refreshing element to the plate.
    8. Garlic Bread: Garlic bread or dinner rolls are excellent for sopping up any remaining sauce and adding a warm, buttery component to the meal.
    9. Soup: A light soup, such as tomato soup or a vegetable broth-based soup, can be a comforting accompaniment.
    10. Roasted Potatoes: Crispy roasted potatoes seasoned with herbs and spices make a hearty side dish.

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