Ohhh yes—puff pastry pot pie is elite comfort food. Cozy, flaky, no notes 😌
Here’s a simple, reliable version that works great with store-bought puff pastry.
Puff Pastry Chicken Pot Pie
Ingredients
Filling
- 2 tbsp butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 tbsp flour
- 1 cup chicken broth
- ¾ cup milk or cream
- 2 cups cooked chicken (rotisserie = 👑)
- 1 cup frozen peas & carrots
- Salt, pepper
- Thyme or poultry seasoning (optional but nice)
Topping
- 1 sheet puff pastry, thawed
- 1 egg (for egg wash)
How to make it
- Preheat oven to 400°F / 200°C.
- Make the filling
- Melt butter in a pan. Sauté onion until soft, add garlic (30 sec).
- Stir in flour → cook 1 minute.
- Slowly whisk in broth + milk until thick and creamy.
- Add chicken, veggies, seasoning. Taste and adjust.
- Pour into a baking dish or individual ramekins.
- Add puff pastry
- Roll pastry slightly, cut to fit over the dish.
- Lay it on top (don’t tuck it down the sides).
- Brush with egg wash. Cut a small slit for steam.
- Bake
- 25–30 minutes, until puffed and deeply golden.
- Rest 5 minutes (hardest step, I know).
Pro tips
- Put the dish on a baking sheet—bubble-over insurance.
- If the pastry browns too fast, loosely tent with foil.
- Want extra crunch? Sprinkle flaky salt or parmesan on top.
Easy swaps
- Turkey pot pie (leftovers win)
- Veg pot pie: mushrooms + leeks + potatoes
- Beef pot pie with stout instead of milk 👀
If you want:
- mini pot pies
- super fast weeknight version
- or no-cream / dairy-free
tell me the vibe and I’ll tailor it. 🥧✨
