Whenever I think of comfort food, chicken pot pie always comes to mind — especially when it’s topped with golden, flaky puff pastry. There’s just something about that buttery crust melting into the creamy filling that makes it feel like a warm hug in food form.

Over the years, I’ve made this dish for everything from Sunday dinners to rainy day cravings, and I’ve picked up some useful tips along the way that can really elevate your chicken pot pie recipe with puff pastry.

Let’s dive into the little details that can make a big difference — whether you’re a seasoned home cook or trying it out for the first time.

Why Puff Pastry Works So Well?

First of all, if you’re wondering whether puff pastry is better than traditional pie crust — I say yes, absolutely, especially for weeknight cooking. Puff pastry gives your pot pie that extra lift and crispiness on top while keeping things nice and simple underneath.

It bakes beautifully golden and adds a nice contrast to the creamy chicken filling. You don’t even need to make it from scratch. I always keep a sheet or two in my freezer just for this reason!

Keep That Puff Pastry Cold

One of the biggest tips I can share is: don’t let your puff pastry sit at room temperature too long before using it. It might be tempting to roll it out ahead of time or leave it sitting on the counter while you prep the filling, but puff pastry needs to be cold to bake properly.

If it gets too warm, it turns limp and won’t puff up as nicely in the oven. I usually keep it chilled right up until I’m ready to drape it over the top of the dish.

Egg Wash = Golden Perfection

If you want that glossy, bakery-style finish, don’t skip the egg wash. Just beat an egg with a tablespoon of water or milk and brush it gently over the puff pastry before baking.

It gives the crust that beautiful golden-brown shine and a bit of extra crisp. Trust me, it makes a difference not just in how it looks, but how it feels when you bite into it.

Venting the Pastry

This may sound small, but remember to cut a few slits in the puff pastry before you pop your pie into the oven. This allows steam to escape so your crust doesn’t get soggy underneath. I usually just make a few quick X-shaped slits right in the middle with a knife — nothing fancy, but it does the trick.

Individual Servings or One Big Pie?

This is more of a personal preference, but I’ve found that using small ramekins or mini baking dishes is a fun way to serve chicken pot pie. Everyone gets their own little pot of deliciousness, and it helps with portion control (which is something I definitely need when it comes to this dish!). That said, baking one large pot pie in a deep-dish pie pan or cast iron skillet is just as comforting and great for sharing.

Can You Freeze Chicken Pot Pie with Puff Pastry?

Yes, absolutely. And I do it all the time.

If I know I won’t have time to cook during the week, I’ll prep the filling, assemble the pie with puff pastry, and freeze the whole thing unbaked. When I’m ready to eat it, I bake it straight from frozen — no need to thaw. Just add an extra 15–20 minutes to the bake time and cover it loosely with foil if the pastry starts to brown too fast.

You can also freeze leftovers after baking. I let them cool completely, cut them into slices (if it’s a large pie), and wrap them individually. They reheat well in the oven at 350°F — and that way, lunch is ready in minutes.

How Do I Reheat It Without Making the Pastry Soggy?

Oven is best. I avoid microwaving chicken pot pie unless I’m in a huge rush. Microwaves tend to make the puff pastry rubbery. Instead, I reheat slices or small ramekins in the oven at 350°F for about 15–20 minutes. If I’m reheating a whole pie, I cover the edges with foil so they don’t overbrown, and heat it until it’s warm all the way through.

Making It Ahead of Time

If you’re planning dinner for guests or just getting ahead for the week, you can prep everything except the pastry a day in advance. I usually make the filling, store it in the fridge, and then just top it with puff pastry and bake it fresh when I’m ready. Puff pastry doesn’t love sitting uncooked on wet fillings overnight — it can start to get soggy — so I always add it right before baking.

Easy Add-Ins to Change It Up

Over time, I’ve tried a bunch of different add-ins to keep the chicken pot pie recipe interesting. Here are a few tweaks that work well:

Cheese: A little shredded cheddar or parmesan mixed into the filling gives it a rich, sharp flavor.
Spices: A pinch of thyme, rosemary, or even curry powder can give it a unique twist.
Vegetables: Mushrooms, kale, or even corn add texture and variety.
Leftover turkey: Around the holidays, this is a great way to use up extra turkey instead of chicken.

Honestly, chicken pot pie is super forgiving — you can tailor it to whatever you have on hand.

What to Serve with Chicken Pot Pie?

This dish is already pretty hearty, so I usually keep the sides light. A simple green salad or some roasted vegetables pair nicely. Sometimes I just serve it with a glass of white wine and call it a day — that buttery puff pastry feels like a treat on its own.

Can I Use Puff Pastry for the Bottom Crust Too?

Technically, yes — but I personally don’t. Puff pastry on the bottom doesn’t really have the space or air circulation it needs to rise properly, and it ends up soggy more often than not. I stick to using it just on top. If I want a bottom crust, I’d use a traditional pie crust or biscuit dough instead.

Why Does My Puff Pastry Burn Before the Filling Is Hot?

This has happened to me more than once! If your puff pastry is browning too fast but the filling isn’t bubbling yet, try covering the top loosely with aluminum foil midway through baking.

That shields the pastry from the direct heat and gives the inside time to catch up. Also, make sure your oven rack is in the middle of the oven — too close to the top, and the pastry will burn faster.

Ash Tyrrell

Chicken Pot Pie Recipe Puff Pastry

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Prep Time 10

Cook Time 35

Servings: 4

Ingredients Method

Ingredients

6 tablespoons salted butter — brings richness and helps thicken the sauce; salted is fine but reduce added salt accordingly.
1 medium onion diced — adds sweetness and texture; fresh yields best flavor.
3 cloves garlic minced — fresh garlic gives a brighter flavor than jarred.
6 tablespoons all‑purpose flour — this is your thickener; for a gluten‑free version use a 1:1 gluten‑free flour blend.
2 cups chicken broth — use low‑sodium if you want full control over seasoning.
1 cup milk — whole milk enriches the sauce but 2% works too; non‑dairy milks can be substituted, though sauce texture changes slightly.
1 teaspoon garlic powder — enhances garlic flavor; you can skip if not needed.
1 teaspoon onion powder — boosts onion depth.
½ teaspoon salt — adjust if using salted broth/butter.
¼ teaspoon black pepper — freshly ground makes a noticeable difference.
¼ teaspoon dried thyme — adds gentle herbal notes; fresh thyme sprigs can be used too.
15  oz bag frozen peas and carrots — frozen is ideal because they retain color and texture; don’t use canned.
2 cups cooked shredded chicken — rotisserie is an easy shortcut; homemade leftover chicken works beautifully.
1 sheet frozen puff pastry thawed — keep it cold until ready to use so it puffs properly.
1 large egg + 1 tablespoon water — for the egg wash; whisk well for even shine.
1 tablespoon minced fresh parsley optional — adds a fresh pop of color at the end.

Method

Begin by melting butter over medium heat in your saucepan. Once it’s foaming, add your diced onion and cook until it starts to soften, about 2 minutes. Stir in minced garlic and cook for another 30 seconds—watch carefully so it doesn’t burn. This aromatic base forms the backbone of your filling.
Next, whisk in your flour. Keep whisking for about 30 seconds to form a light roux; this removes the raw flour taste. Slowly pour in the chicken broth and milk, whisking constantly until the mixture thickens and begins to bubble, which takes around 2 minutes.
Remove from heat and stir in garlic powder, onion powder, salt, pepper, and thyme. Then fold in the frozen peas and carrots along with the shredded chicken, stirring until well coated. This is where the dish comes together visually and flavorfully.
Preheat your oven to 400 °F. Transfer the savory filling into your casserole dish. Roll out your puff pastry just enough to cover the dish with a half‑inch overhang; keep it chilled until assembly to preserve puff.
Drape the pastry gently over the filling. Use a sharp knife to cut 3–4 slits on top—this vents steam so the layers puff beautifully and crust stays crisp.
In a small bowl, whisk together the egg and water. Brush a thin layer over the pastry’s surface—this is what gives it that irresistible golden sheen.
Place your dish on the middle rack and bake for 25–30 minutes, until the pastry is golden brown and the filling bubbles up through the vents. If the pastry browns too quickly, loosely tent with foil after about 15 minutes.
Once baked, let the pie rest for about 5 minutes—this helps set the sauce so it’s easier to slice. Sprinkle minced fresh parsley on top for a fresh finish and serve right from the dish, letting everyone scoop out their own comforting portion.