Name: Homemade Chicken Pot Pie with Puff Pastry Recipe
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Cuisine: American
Ingredients: 1 (17.3 oz) box frozen puff pastry (2 sheets); 2 small boneless skinless chicken breasts or 3 cups cooked chicken; 4 cups chicken broth; 1 chicken bouillon cube; 1 small yellow onion, diced; 2 ribs celery, diced; 1 cup carrots, diced; 3 cloves garlic, minced; 1 lb Yukon gold potatoes, peeled and cut into ½-inch chunks; ¾ cup frozen peas; ½ teaspoon dried thyme; ½ teaspoon dried rosemary; ½ teaspoon mustard powder; ½ teaspoon onion powder; 1 teaspoon soy sauce; Salt and pepper to taste; 4 tablespoons butter; ⅓ cup flour; ¾ cup half and half; 1 egg, whisked; 1 tablespoon milk or water

Jump to Recipe· 4.4 from 10 reviews

If you’re craving a cozy, comforting dish that feels like a warm hug on a plate, you absolutely have to try this Homemade Chicken Pot Pie with Puff Pastry Recipe. Trust me, it’s fan-freaking-tastic—a flaky puff pastry crust with savory, creamy chicken and veggies inside that just hits all the right spots. Whether it’s a weeknight dinner or a special Sunday meal, this recipe is one I turn to when I want something classic, satisfying, and homemade from scratch. Let me walk you through everything you need to know to make this pot pie a success in your kitchen.

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Why This Recipe Works

Flaky Puff Pastry Crust: Using puff pastry both as a base and top crust gives you that buttery, crispy bite that pie crust often can’t match.
Rich, Creamy Filling: The combination of homemade chicken broth, half and half, and perfectly cooked veggies creates a luscious, velvety filling that’s bursting with flavor.
Flavor Boosters: Secret ingredients like soy sauce and mustard powder add depth and umami without any overpowering taste.
Blind Baking Technique: Pre-baking the bottom puff pastry sheet prevents sogginess, keeping your crust crisp until the last bite.

Homemade Chicken Pot Pie with Puff Pastry, Chicken Pot Pie with Puff Pastry, homemade chicken pot pie, flaky savory chicken pie, easy chicken pot pie - A round, golden-brown pie with a flaky crust sits on a white marbled surface. The pie has a slightly crimped edge and four small slits in the center for steam to escape. The crust is evenly baked with a smooth, shiny finish showing different shades of golden color. The pie is whole, uncut, and has a simple, homemade appearance. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic of this Homemade Chicken Pot Pie with Puff Pastry Recipe lies in simple, quality ingredients working harmoniously. From tender chicken breasts to Yukon gold potatoes, each component plays a key role in texture and flavor. Using frozen puff pastry keeps things easy and delivers a flaky crust that’s hard to beat.

Frozen Puff Pastry: Opt for a good-quality brand like Pepperidge Farm for ease and crisp layers.
Boneless Skinless Chicken Breasts: Cooking fresh chicken lets you control tenderness; leftover roasted chicken works great too.
Chicken Broth: The base of our sauce—homemade or store-bought will do, but richer broth amps flavor.
Butter: For sautéing veggies, it adds richness to the filling.
Yellow Onion, Celery, Carrots: Classic pot pie veggies that bring sweetness and body.
Garlic & Herbs: Dried thyme and rosemary add that comforting aroma; mustard and onion powders boost depth.
Soy Sauce: A little secret flavor enhancer that rounds out the savory profile.
Flour: Thickens the filling to creamy perfection.
Half and Half: Adds creaminess without being too heavy.
Chicken Bouillon Cube: Intensifies the chicken flavor, helping the filling stay robust.
Yukon Gold Potatoes: Their waxy texture cooks through perfectly and holds shape.
Frozen Peas: Sweet pops of green that brighten the filling.
Egg and Milk: For brushing on top to get that golden, glossy crust.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how flexible this Homemade Chicken Pot Pie with Puff Pastry Recipe is—you can totally put your personal spin on it and still get incredible results. Whether you swap veggies, change up herbs, or go gluten-free, you’ll enjoy making it your own.

Use Rotisserie Chicken: When I’m short on time, leftover rotisserie chicken works wonderfully to speed things up without sacrificing flavor.
Vegetarian Variation: Try swapping chicken for hearty mushrooms and adding tofu or chickpeas for protein; just cook veggies a bit longer.
Herbs & Spices: Feel free to freshen things up with fresh parsley or thyme instead of dried—just adjust cooking times a tad.
Crust Options: If puff pastry isn’t your favorite, a classic pie crust or even biscuit topping can be a tasty alternative.

Step-by-Step: How I Make Homemade Chicken Pot Pie with Puff Pastry Recipe

Step 1: Prep and Blind Bake the Bottom Puff Pastry Crust

First things first, thaw your puff pastry so it’s soft but still cold—about 30 minutes at room temp. Unfold one sheet and roll it into a 12-inch circle that fits nicely into your pie pan. Gently press it into the pan, trimming and patching any edges with the extra dough. Now, here’s a game-changer: crinkle a large piece of parchment paper and fill the pie with pie weights or dried beans. This “blind baking” prevents sogginess and ensures a crisp crust base. Bake at 400°F for 12 minutes, then lift out weights, dock the crust with a fork, and bake 4-5 more minutes. Cool it down while you make the filling.

Step 2: Cook the Chicken Gently

Place chicken breasts in a medium pot with 4 cups of chicken broth and bring just to a gentle bubble—think tiny simmer, not boiling. This keeps the chicken tender and juicy. Cook 15-20 minutes until done, then let it rest before dicing into bite-size cubes. Don’t toss that broth—you’ll use it for the filling!

Step 3: Sauté Veggies and Build the Flavor Base

Melt butter in a large skillet over medium heat and soften onions, carrots, and celery for about 6 minutes, stirring often. Toss in garlic, thyme, rosemary, mustard powder, onion powder, and soy sauce and cook 2 more minutes to unlock those aromas. This step is where your kitchen will start smelling amazing!

Step 4: Make the Creamy Filling

Sprinkle the flour into the veggies and cook for 2 minutes while stirring constantly—this cooks out the raw flour taste. Now, add 2 cups of reserved chicken broth in small splashes, stirring until smooth. Pour in half and half the same way, then crumble in your bouillon cube. Lower heat to medium-low. Add peeled and cubed Yukon gold potatoes, seasoning lightly with salt and pepper. Bring to a boil, then simmer uncovered for 15-20 minutes until potatoes are tender, stirring occasionally and adding broth little by little to control thickness. Finally, stir in peas and chicken, simmering another 3-5 minutes until heated through. Remove from heat and let sit—it will thicken perfectly as it cools.

Step 5: Assemble and Bake Your Pot Pie

Roll out your remaining puff pastry sheet into about a 12 or 13-inch square. Spoon the filling into the pre-baked crust, then carefully drape the puff pastry over the top, letting it hang over the edges. Trim the excess dough and fold it under to seal your pie. Use a fork to press and crimp the rim—this keeps your filling inside and looks cute too! Cut three small slits on top to let steam escape. Whisk egg and milk together and brush all over the crust for that gorgeous golden shine.

Bake at 400°F for about 30 minutes or until the top is deep golden. If it browns too quickly, cover loosely with foil and finish baking. Let it cool at least 10 minutes before slicing—you want that filling to set just right.

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Tips from My Kitchen

Don’t Skip Blind Baking: I learned the hard way—skipping this step leads to a soggy bottom, which is no fun. That little extra time pays off big!
Control Filling Consistency: Add chicken broth gradually while simmering the filling to get it exactly how you like – rich but not soupy.
Use Fresh Herbs If Possible: When I use fresh thyme or rosemary, I add them slightly later in cooking to preserve their bright flavors.
Cool Before Slicing: Let your pot pie rest after baking—this lets the filling thicken and keeps it from running all over the plate.

How to Serve Homemade Chicken Pot Pie with Puff Pastry Recipe

Garnishes

I like to sprinkle some fresh chopped parsley or chives over the top just before serving—it adds a pop of color and freshness that balances the richness. A dollop of tangy sour cream or a dash of hot sauce can also bring a nice kick if you’re feeling adventurous.

Side Dishes

This pot pie shines best when paired with simple sides. A crisp green salad with a light vinaigrette helps cut through the richness. Roasted Brussels sprouts or steamed green beans tossed with a bit of garlic butter are also favorites of mine.

Creative Ways to Present

For special occasions, I’ve served this pot pie in individual ramekins topped with small rounds of puff pastry, which makes it feel a bit fancier and perfect for guests. You can also decorate the top crust with cut-out shapes from leftover dough for a playful touch.

Make Ahead and Storage

Storing Leftovers

I store leftover pot pie in airtight containers in the fridge, and it keeps wonderfully for 3-4 days. When I’m ready to enjoy it again, it feels like a little comfort food gift waiting for me in the fridge.

Freezing

This Homemade Chicken Pot Pie with Puff Pastry Recipe also freezes well. I usually freeze the filling separately or freeze the whole assembled pie before baking. Just wrap tightly in plastic and foil. When you want to enjoy it, thaw overnight in the fridge before baking as instructed.

Reheating

To reheat leftovers, pop slices in a 350°F oven for 15-20 minutes covered with foil to keep moisture, then uncover near the end to crisp up the crust again. Microwaving works in a pinch but risks soggy crust, so I prefer the oven method.

FAQs

Can I use store-bought rotisserie chicken for this recipe?

Absolutely! Using rotisserie chicken is a great shortcut that saves time without sacrificing flavor. Just shred or dice about 3 cups of cooked chicken and add it in at the last step of simmering the filling.
Do I have to use puff pastry for both the top and bottom crust?

Not necessarily. While this recipe calls for puff pastry on both, the blind baking of the bottom crust makes a big difference in preventing sogginess. If you prefer, you can skip the bottom crust and just top the pie with puff pastry for a lighter, quicker option.
How do I keep the filling from being too watery?

Add your chicken broth slowly in small splashes while cooking the filling and simmer uncovered. This method gives you control over the thickness, and the filling will continue to thicken as it cools.
Can I make this vegetarian?

Yes! Replace chicken with hearty veggies like mushrooms or chickpeas, and swap chicken broth for vegetable broth. Adjust seasonings as needed to keep the filling flavorful and satisfying.
What’s the best way to freeze and reheat this pot pie?

Freeze the assembled pie before baking by wrapping tightly in plastic and foil, or freeze leftover filling separately. Thaw overnight in the fridge, then bake or reheat in the oven until hot and crust is crisp.

Final Thoughts

This Homemade Chicken Pot Pie with Puff Pastry Recipe holds a special place in my heart—and my kitchen—because it brings that homemade warmth without being complicated. The flaky crust paired with creamy, flavorful filling never fails to impress family or guests, and it’s the ultimate comfort food when you want to feel nurtured by your dinner. I’m confident once you try this recipe, it’ll become a go-to in your own home too. So grab your ingredients, roll out that puff pastry, and enjoy every delicious bite.