This homemade chicken pot pie with puff pastry combines plenty of veggies, chunks of chicken and tart cranberry all bathed in a rich gravy. It requires very little prep, but is oh-so-comforting! Plus, it can be made in individual dishes or a large casserole!
I’ve been holding out on you all. Not intentionally, though; I’d never do that! I’ve been making this puff pastry chicken pot pie recipe forever!
I make it with either leftover chicken or turkey (whatever I happen to have on hand). I started to make it during the holidays after the big ‘turkey day’ feast.
The recipe works well as either a turkey pot pie or chicken pot pie and I’m pretty confident you’re gonna love it as much as we do in our home.
How to Make Chicken Pot Pie with Puff Pastry
This chicken pot pie with puff pastry couldn’t be simpler to whip up. It uses some pantry staples, leftover chicken and store-bought puff pastry (so there’s definitely time savers used in this recipe). So, how do you pull it all together?
- Cook onion, then garlic for a bit.
- Add veggies, salt, pepper and herbs and cook for a few minutes.
- Stir in mustard and flour.
- Pour in chicken broth and cook a little until thickened to make the gravy. Add more broth if you want more gravy.
- Stir in cooked chicken, cranberries and peas.
- Place in serving dishes (or one large dish), top with puff pastry and bake until bubbling and the top is golden brown.
- Allow to cool a little before digging in.
- Easy, right?
Full details are in the recipe card below.
How to Thaw Puff Pastry & Use
Thawing puff pastry is important and a key part of this chicken pot pie recipe that shouldn’t be overlooked. You want that golden delicious, crispy, buttery crust, don’t ya? Yeah, me too. Butter gets me every single time. Freaking story of my life, LOL.
Look for an ‘all butter’ puff pastry for the best taste. The best way to thaw puff pastry is in the refrigerator overnight.
Tip: If you don’t have that kind of time, place on your kitchen counter (wrapped in food plastic wrap) and let thaw until just pliable enough to handle (depending on how warm it is in your home or time of year, it may take 2 to 4 hours).
Don’t let the puff pastry get too soft though. If you thaw on the counter for too long it may start to dry out and the butter will soften/melt. When the pastry softens too much, you’ll lose all those buttery layers and ain’t nobody got time for that!
Tip: If you feel the puff pastry has thawed too much, no worries! Place in the fridge to firm up a little.
The key here is to keep the puff pastry cold (but pliable) until ready to use!
When it’s go time, unwrap, gently unroll puff pastry and remove any paper that’s on there.
Lightly dust your counter to roll out the puff pastry so it will fit your serving dishes or dish. Don’t roll or flatten too much because, again, those buttery layers!
If making individual chicken pot pies, a large cookie cutter works well to cut a circle (alternatively, use a round glass to get the shape) OR you could cut puff pastry into squares.
If making a chicken pot pie casserole, roll out your puff pastry enough to cover the whole pan.
Can I Make a Casserole Instead of Individual Chicken Pot Pies?
Absolutely!
Most times, that’s exactly what I do. Just pour the mixture into one casserole dish (the one I use is roughly 12-inch x 8-inch. Use what you have on hand close to that) and top with a sheet of puff pastry.
Note: You may have to roll the pastry out a little to extend all over the filling. Then, bake per instructions.
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More Tips & Variations
This homemade chicken pot pie recipe uses leftover cooked chicken. Like I mentioned above, I’ve also made with leftover cooked turkey and it works wonderfully! Great for those Thanksgiving, Christmas or Sunday supper leftovers.
Place the individual dishes (or casserole dish, depending on what you’re using) on a sheet pan for easy clean up should there be any spills.
Cut the veggies small enough so they cook through. The carrot and celery should be cut into ¼ inch slices and the sweet potato into small cubes.
Rather use regular potato or baby potato instead of sweet potato? Go for it! Just cut into small chunks so they cook quickly. Also, if using baby potatoes, you can leave the peel on, if you like!
Cranberries are in no way traditional in chicken pot pie. They add a pop of flavour and a little tartness to the recipe. If you rather omit them, that’s okay.
Speaking of cranberries, if you only have dried cranberries you can you those instead.
Like your chicken pot pie a little saucier? Add a little more chicken broth to the mix (about ½ cup or so).
Like mentioned above, keep the puff pastry cold until ready to use. You don’t want a soggy crust!
I cut the puff pastry to fit just over the chicken pot pie mixture. However, if you like, you can simply cut into a square and place over top (it’s a little easier to do that). Slit a couple of times with the tip of a knife to allow some air to escape.
Let the pot pie cool for 10 to 15 minutes before digging in. Careful, it’s hot!
I couldn’t resist snapping a pic while the pot pies were cooking. They look so temping, don’t they? And the smell? Heavenly!
Can I Use Leftover Turkey Instead?
Absolutely! As mentioned earlier, this pot pie recipe works well with either chicken or turkey.
What to Serve with Chicken Pot Pie
- Green beans or peas
- Roasted Cauliflower
- Roasted broccoli
- A nice hunk of crusty, buttery bread
- Mixed green salad
- Mashed potatoes
- Riced cauliflower
More Leftover Chicken Recipes
- Homemade Chicken Noodle Soup
- Southwest Chicken Salad
- Chicken and Cheese Quesadillas
- BBQ Chicken Flatbread Pizza
Hope you love this homemade chicken pot pie recipe as much as we do!
If you make puff pastry chicken pot pie recipe, be sure to leave a comment below. Love hearing from you! Thank you!
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Chicken Pot Pie Recipe With Puff Pastry
Ingredients
- 1.5 tablespoon olive oil
- 1 yellow onion , peeled and diced
- 3 cloves garlic , minced
- 2 stalks celery , cut into ¼ slices
- 1 carrot , peeled and cut into ¼ slices
- 1 small sweet potato , peeled and cut into small cubes
- 1.5 teaspoons Herbes de Provence (or mixture of dried thyme and rosemary)
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon Dijon mustard
- 3 tablespoons all-purpose flour
- 1.5 to 2 cups low sodium chicken broth
- 2.5 cups cooked chicken , cut into bite-sized pieces (or turkey)
- 1 cup fresh cranberries (or frozen)
- ¾ cup frozen peas (I used 'small' variety)
- 230 gram roll of butter puff pastry (about 8.8 ounces)
- 1 egg , whisked
Instructions
- Preheat oven to 375 degrees Fahrenheit for later.
- Meanwhile, heat olive oil in a Dutch oven over medium heat. Add onion and cook, stirring often, until softened, about 5 minutes.
- Add garlic, stir, and cook 1 minute.
- Add celery, carrot, sweet potato, Herbes de Provence, salt, and pepper. Stir to combine. Cook veggies 5 minutes, stirring often, until they start to get a little tender.
- Stir in Dijon mustard. Sprinkle flour over top and stir to combine.
- Add chicken broth (start with 1.5 cups and add additional ½ cup or so if you want it saucier), bring to a simmer and cook 3 minutes. Add cooked chicken (or cooked turkey), cranberries and peas. Stir to combine.
- Pour mixture into oven-safe individual dishes (that hold a little more than 1 cup each). Alternatively, use one oven-safe casserole dish.
- Top with puff pastry to fit dish (see text above regarding thawing and handling). Brush puff pastry with a whisked egg. Make a couple of slits in top of the pastry with a knife.
- Place onto a sheet pan (to catch any spills). Bake for 45 minutes. Let cool 15 minutes before serving. Makes 6 small servings (based on roughly one cup dishes) or 4 regular portions. Enjoy!
Notes
- Like mentioned above, keep the puff pastry cold until ready to use. You don’t want a soggy crust!
- I cut the puff pastry to fit just over the chicken pot pie mixture. However, if you like, you can simply cut into a square and place over top (it’s a little easier to do that). Slit a couple of times with the tip of a knife to allow some air to escape.
- Let the pot pie cool for 10 to 15 minutes before digging in. Careful, it’s hot!
- See body of post above for more recipe tips.
Nutrition estimate (if provided) is based on 1 Serving.
Nutrition information (if provided) is provided as a courtesy and should be considered an estimate only. Ingredients can vary and Girl Heart Food makes no guarantees to the accuracy of this information. It should not be considered a substitute for a professional nutritionist’s advice.
A note on times provided: appliances vary, any prep and/or cook times provided are guidelines only.
Kristen
Chicken pot pie is a favorite in this house so we will definitely be trying out your recipe. Thanks so much for sharing Dawn it looks amazing.
Girl Heart Food
Yay! Thanks Kristen 🙂 Enjoy!!
Yvonne Langen
Chicken pot pie has to be the quintessential comfort food and the addition of the puff pastry topper just puts it over the edge. Love this variation!
Girl Heart Food
Totally! Thank you Yvonne 🙂
marilyn @family food around the clock
What an amazing post! I love all the info that went into it! I am for sure going to make a CHICKEN POT PIE CASSEROLE. Thanks for sharing 🙂
Girl Heart Food
Appreciate it! Thank you Marilyn! Enjoy 🙂
SHASHI AT SAVORYSPIN
Chicken pot pie is my daughters fav – Ive got some leftover chicken in the fridge that I might have to use to make this! Thanks for this easy recipe! Love your tips on thawing out puff pastry too, Dawn!
Girl Heart Food
Yay! Hope you guys enjoy! Thanks Shashi 🙂
mimi rippee
Okay, so this is a pot pie. But those cranberries??!!! wow. what a brilliant idea. Cause if I was serving myself this beautiful pot pie with a puff pastry crust, I’d serve it with some cranberry chutney. Now I don’t have to!
Girl Heart Food
So true 😉 Thanks for the kind comment, Mimi!
Marissa
We love pot pie so much and it’s the best to have your own, individual pie to DEVOUR! This looks fantastic, Dawn!
Girl Heart Food
I agree! Thanks so much Marissa 🙂
Ben|Havocinthekitchen
Mmmm these Chicken Pot Pies do sound and look delicious; that’s quintessence of comforting winter food. And while I love adding berries and fruit into my meat recipes, I’ve never tried pot pies with cranberries – I can see how it works. Can I ask you for a little favour? Could you please ship me these pies? Don’t worry about making individual – one casserole dish will perfectly work 🙂 Thanks!
Girl Heart Food
Lol – too funny, Ben!! I’d be happy to 😉 Thanks so much!
Kevin
Pot pie is such a nostalgic meal – so warm and hearty! Can’t wait to give this one a try and dig right in!
Girl Heart Food
I agree! Enjoy Kevin! Thanks so much 🙂
Matt @ The Bluenosers
I do love a good chicken pot pie, as does my entire family. This recipe looks great, and the pictures make me want to tuck in. Must say though, I’ve never had cranberries in a pot pie before! I’m intrigued!
Girl Heart Food
Love chicken pot pie too – so comforting! The cranberries really add a nice little somethin’! Thanks Matt 🙂
Chef Sous Chef
Chicken pot pie is a favourite in our house. I love the flavours and simplicity of this version. A beautiful dish Dawn!
Girl Heart Food
Same here! Thanks so much 🙂
Kathy @ Beyond the Chicken Coop
This is perfect for these bitterly cold days. I love that you’ve added cranberries. They would add the perfect amount of tartness and a pop of flavor – plus that color! Looks delish!!!
Girl Heart Food
Thanks Kathy! I just love ’em 🙂
Valentina
I am so happy to see cranberries in the recipe! It seems like everyone drops cranberries after the holidays (including me)! This is a good reminder to keep using them all year. They always add such a pretty punch of color and flavor. I LOVE chicken pot pies. LOVE! And the puff pastry topping is brilliant, along with all of your tips for using it. Pinning this right away. 🙂
Girl Heart Food
Right? Thanks so very much, Valentina! Hope you get a chance to try this one out soon 🙂
Mary Ann | The Beach House Kitchen
Tom and I love chicken pot pie Dawn. It’s such a cozy treat. When I think of comfort food chicken pot pie always comes to ming first. Love that you added cranberries and used puff pastry for the top! Delicious! Pinned!
Girl Heart Food
I agree! Thanks so much, Mary Ann 🙂
Katherine | Love In My Oven
Pot pies are always a hit here, but I’ve never actually tried it with puff pastry! I also love the cranberries – great addition!! This pot pie is exactly what I need on this FREEEEEEZING cold day!!!
Girl Heart Food
You need to do it net time – so good! Stay warm, my friend 🙂 Thanks!
Laura
Dawn – this is my kind of recipe! I love chicken pot pie and it’s one of my favorite things to do with a bunch of leftover chicken and veggies. I’ve never even thought of adding cranberries, but what a festive add! Thanks for the inspiration, as I rarely use puff pastry!
Girl Heart Food
The puff pastry is so buttery and delish (not to mention easy!). Hope you love it as much as we do 🙂 Thanks Laura!
Elaine
Great recipe, Dawn! Chicken Pot Pie is our traditional Christmas Eve dinner, but we love it at any time of the year. I’ve never put cranberries in it, so thanks for that idea!
Girl Heart Food
The cranberries really add a nice little something 🙂 Thanks Elaine!
[email protected]
Chicken pot pie takes me right back to childhood… We were always so excited on ‘pot pie’ nights! Your version is gorgeous! All the comfort accompanied by sweet memories! That’s my kind of meal! Have a great week, my friend! XOXO
Girl Heart Food
So sweet! Thanks Annie! You too 🙂 XOXO
Haylie Abele
I love how they get so golden brown and delicious! You just can’t beat good ol’ comforting chicken pot pie. I love how easy this recipe sounds too!! Perfect for a cold Winter Day <3
Girl Heart Food
I agree, Haylie! Thanks so much 🙂 !
David @ Spiced
Chicken pot pie is hands down one of my all-time favorite comfort food dishes! I love the puff pastry crust here, too, Dawn. The flaky layers combined with that delicious filling…I need that in my life. Heck, I need that for breakfast like right now! 🙂 Looks amazing, my friend!
Leanne | Crumb Top Baking
It feels like the coldest day of the year here today, so you picked the perfect time to share this pot pie recipe Dawn! I’m warming up just by looking at the photos! So cozy and comforting. And I love the addition of tart cranberries. I have some stashed in my freezer, so I can’t wait to have leftover chicken or turkey on hand so I can give this one a try!
Kelly | Foodtasia
It’s been so crazy cold lately! This chicken pot pie is just what I need while I’m hiding out inside trying to stay away from the vortex! You’ve made it look so easy, and the puff pastry looks amazing – especially that rising-in-the-oven shot! Appreciate all the great tips you’ve given for working with puff pastry. I also love how your voice comes through in your writing. 🙂 Lovely recipe, my friend.
Kelsie | the itsy-bitsy kitchen
I love that you added cranberries to this deliciousness–I’ve never seen that before but it totally makes sense! My mom’s chicken pot pie is one of my favorite comfort foods but I’m going to have to try this one :). Have a great week, Dawn!