This Chicken Pot Pie recipe is for a traditional chicken pot pie with a puff pastry crust. This is a recipe that I have made for many years but with a fun spin!
Preparing the filling
You can save time making this pot pie but boiling the chicken and veggies while you work on the gravy. Making a pot pie doesn't have to take that long!
The trick is to cook the veggies until they are soft. By then the chicken will be no longer be pink and the vegetables and chicken will also cook once transferred to the gravy sauce.
By adding the spices to the gravy after the addition of the chicken and veggies there are no flavors lost!
Making the Pot Pie
In this picture, I used a regular deep-dish pie crust for the bottom layer because I also made my mini pies at the same time. You can go this route but you can also certainly use a puff pastry for the bottom layer.
You will need to use a rolling pin to stretch the dough to fit inside the pie dish and to cover the sides.
After adding the filling into the dish and spreading it evenly, I sprinkle parsley over the top before adding the puff pastry topping.
Make Individual Mini Chicken Pot Pies
I have adapted this recipe to make individual mini chicken pot pies with a puff pastry as well! If you're only cooking for one or two people, this is perfect.
Personally, my children were so excited to sit down and have their very own personal pies! Making them individually didn't create any additional time for preparing or cooking. I used ramekins to make these mini pies.
They came out beautifully! Anyone can do it! You can get the recipe for my Mini Chicken Pot Pies with Pastry Crust here.
This pot pie comes out creamy and flavorful. It's also a filling dish as it is packed with chicken and veggies!
If there's any left...
Just as any pie, this makes for 8 stuffed with veggie and chicken goodness servings. You can reheat this dish if any leftover by using the oven. To prevent the puff pastry crust from burning, add aluminum foil before reheating.
📖 Recipe
Chicken Pot Pie with Puff Pastry Crust
Ingredients
- 1 box puff pastry crust
- 4 chicken breasts - cubed
- ½ cup carrots - diced
- ½ cup celery - diced
- 1 medium onion - diced
- 2 medium potatoes - cubed
- ½ teaspoon poultry seasoning
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
- ⅛ teaspoon salt
- 1 cup milk
- 4 cups chicken stock
- 4 tablespoon butter
- 3-4 tablespoon flour
- parsley
- egg wash
Instructions
- Preheat oven to 425°F
- Bring a pot of water to boil.
- Boil chicken and vegetables until potatoes are soft. About 20 minutes.
- Meanwhile, in large skillet melt butter and add in flour.
- Slowly stir in chicken stock and milk.
- Using a whisk, stir over medium heat until gravy becomes thickened. Add additional flour to reach your desired consistency.
- Drain chicken and vegetables and add them to chicken gravy.
- Add in spices, adjust to taste if you liked and let simmer over low heat.
- Add in parsley if desired.
- Line pie dish with 1 thawed pastry puff. Use rolling pin to thin out crust to fill bottom.
- Pour in filling and spread evenly.
- Top with 1 more thawed pastry puff. Press down around edges to prevent spills.
- Using a pastry brush, top crust with egg wash.
- Bake for 10 minute.
- Reduce oven temperature to 400°.
- Bake for additional 10 minutes or until puff pastry is golden brown.
- Remove from oven and let rest.
Notes
Nutrition
Nutritional information is an estimate based on third-party calculations. Actual values may vary due to ingredients, measurements, and serving sizes.
© Mama Needs Cake
Dana is an experienced recipe creator who crafts easy and delicious recipes for all levels of home cooks.
Her recipes range from classic comfort foods to healthy and nutritious meals, and she is always on the lookout for new and exciting ways to bring flavor and variety to the table.
Alisha Ross says
A friend of mine buys chicken kotlets from a Persian store in LA area and she says they are amazing. Will share your recipe with her. Although your recipe is with turkey, I’m sure she’ll be thrilled to be able to make it herself. Thanks for the recipe ?
Alisha Ross says
A friend of mine buys chicken kotlets from a Persian store in LA area and she says they are amazing. Will share your recipe with her. Although your recipe is with turkey, I’m sure she’ll be thrilled to be able to make it herself. Thanks for the recipe ?
Rose Martine says
YUMMY!!!!! Thanks for sharing your recipe! I’ve heard about your blog a couple of times and will now spend my afternoon reading 🙂
Rubi Kaur says
Love this recipe! We use it quite often. I double the carrots and celery and add minced onion flakes to it and use Uncle Ben's Wild Rice. After a couple hours check it to see if it needs a little bit more water added.
Carisa says
I found 2 issues with this recipe. First my largest pie plate doesn’t hold 5 cups of liquid plus the meat and vegetables. Way too much liquid in the recipe. Also, using a puff pastry in the bottoms with the limited cooking time and all the liquid gave me a nasty, gluey mess and ruined any use of the pie. I thought maybe I did it wrong but going back over the recipe I used the correct measurements except it took a LOT more flour the thicken in the pot and was still very runny after baking. I am going to try taking the filling and cooking it way down (with all the extra filling that didn’t fit) and buy more pastry and see if I can save my investment. I think overall it will be a good recipe- just with different liquid amounts.
Pam says
This was delicious, but I needed a lot more time to brown the top, baking about 45 minutes, total. I also used precooked chicken and turkey, and added frozen mixed vegetables. I added a cup of freshly grated parmesan to the gravy before adding the veggies and the chicken. Other than that, it was an easy recipe. Next time I think I would pre-set the bottom crust by brushing with egg wash and putting it in the oven for 15 minutes at about 225 degrees F.