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Chicken Pot Pie with Puff Pastry Crust

Rustic Chicken Pot with a flakey puff pastry crust that is filled with a creamy chicken filling with potatoes, carrots, celery and onions.
Print Recipe
Prep Time:20 minutes
Cook Time:45 minutes
Total Time:1 hour 5 minutes


  • 1 package puff pastry
  • 1/4 cup butter
  • 1/2 onion chopped
  • 1 stalk celery chopped
  • 1 tsp minced garlic
  • 3/4 cup diced potatoes I love to use the frozen diced potatoes in the hash brown section of your grocery store
  • 1 carrot diced (or 1 small can of carrots)
  • 1/2 cup flour
  • 1 1/2 cups chicken broth
  • 1/2 cup milk
  • 1 tsp thyme more or less to your liking
  • 1 tsp salt more or less to your liking
  • 1/2 tsp pepper more or less to your liking
  • 2 cups cooked chicken chopped


Chicken Pot Pie Filling

  • Preheat your oven to 400 degrees and remove the puff pastry from freezer or fridge to thaw.
  • In a large frying pan, melt the butter over medium heat. Add the chopped onion and let it saute and soften for a couple of minutes.
  • Add the celery and the minced garlic.  Stir and let saute for a couple of minutes.
  • Add the potatoes and carrots, and stir.  Let it saute for a couple of minutes.
  • Sprinkle the tops of the veggies with the flour.  Continuing stirring the combine the flour with the veggies for 1 minute.
  • Add the chicken broth and stir until combined.  Let the chicken broth start to heat for a couple of minutes. 
  • Add the milk.  Stir to combined.  The mixture with is thickening by now.  Let it simmer for a couple minutes, stirring occasionally.
  • Add the thyme, salt, and pepper and stir it well to combine.  Add the cooked chicken and stir well.  Turn the heat to low and let it simmer about 5 minutes as you prep your crust.

Chicken Pot Pie Crust

  • Open 1 sheet of puff pastry and fold it open onto a lightly floured surface.  With a floured rolling pin gently roll over the sheet of the puff pastry.  You are looking to enlarge the puff pastry just a little, but mainly trying to smooth the seams from the puff pastry being folded.
  • Use a template to cut out the chicken pot pie base.  I was using 2 large soup bowls for mine, so I used a salad/dessert plate as my template.
  • Press the base of the crust into the bottom and sides of the soup bowl.
  • Repeat these steps for the second soup bowl.  If you are using smaller bowls/ramekins then repeat until all your containers are their base crust.
  • Scoop the chicken pot pie filling into the bowls.  Since 1 was making 2 large soup bowls, I put half the filling into each bowl.
  • Create the lattice pie topping by cutting 1 inch strips of the leftover puff pastry.  Place on top of the chicken pot pie filling using an over-under pattern to create the lattice top.
  • Repeat on the remainder of the pie tops.
  • Place into the 400 degree preheated oven on a cookie sheet and bake for 45-50 minutes until the top is golden brown.
  • Serve hot.
Course: Main Course
Cuisine: American
Keyword: chicken
Servings: 4 servings