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 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). Full details are in the recipe card below, but here are the basics:
- 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.
The Puff Pastry
Thawing puff pastry is important and a key part of this chicken pot pie recipe that shouldn’t be overlooked. You want that golden brown, delicious, crispy and 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.
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 drinking 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?
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.
Tips and 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.
- 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.
- If you only have dried cranberries you can you those instead of fresh cranberries.
- Like your chicken pot pie a little saucier? Add a little more chicken broth to the mix (about ½ cup or so).
- 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.
I couldn’t resist snapping a pic while the pot pies were cooking. They look so temping, don’t they? And the smell? Heavenly!
What To Serve With Chicken Pot Pie
It probably goes without saying that chicken pot pie is hearty enough on its own. However, if you’re feeling extra hungry and want to serve it with sides, go for it! Some delicious options are:
- Green beans or peas
- Roasted cauliflower
- Roasted broccoli
- A nice hunk of crusty, buttery bread
- Mixed green salad
- Mashed potatoes
More Leftover Chicken Recipes
- Homemade Chicken Soup With Spinach and Dill
- Southwest Chicken Salad With Chipotle Lime Dressing
- Cheesy Chicken Quesadillas
- BBQ Chicken Flatbread Pizza
If you make puff pastry chicken pot pie recipe, be sure to leave a comment below!
Chicken Pot Pie With Puff Pastry
- 1.5 tablespoon olive oil
- 1 yellow onion, peeled and diced
- 3 cloves garlic, minced
- 2 ribs celery, cut into ¼-inch slices
- 1 carrot, peeled and cut into ¼-inch 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 freshly ground 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 or cooked turkey, cut into bite-sized pieces
- 1 cup fresh cranberries, or frozen cranberries
- ¾ cup frozen peas
- 1 roll butter puff pastry, thawed (about 230 grams or 8.8 ounces)
- 1 egg, whisked
- 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.
- Stir in garlic and cook for about 1 minute.
- Add celery, carrot, sweet potato, Herbes de Provence, salt, and black pepper. Stir to combine. Cook veggies for 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 for 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. Brush puff pastry with a whisked egg. Make a couple of slits in top of the pastry with a knife. Note: 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.
- Place onto a sheet pan (to catch any spills). Bake for 45 minutes. Let cool for 15 minutes before serving. Makes 6 small servings (based on roughly one cup dishes) or 4 regular portions. Enjoy!
A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Tried this recipe?
If you do make this recipe, thank you!! It would mean so much if you could leave a comment below. Love to know how you enjoyed it, and it helps other readers too!