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 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?
Most times, that’s exactly what I do. Just pour the mixture into one casserole dish (the one I use is roughly 12″ x 8″. 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!
Chicken Pot Pie Recipe With Puff Pastry
- 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 unsalted 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 butter puff pastry (about 8.8 ounces)
- 1 egg , whisked
- Heat olive oil in a Dutch oven over medium heat. Add onion and cook until translucent, about 5 minutes. Meanwhile, preheat oven to 375 degrees Fahrenheit for later.
- Add garlic and cook 1 minute.
- Add celery, carrot, sweet potato, Herbes de Provence, salt, and pepper. Stir to combine. Cook veggies 5 minutes until they start to get a little tender, stirring often.
- Stir in Dijon mustard. Sprinkle flour over top and stir to combine. 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 simmer and cook 3 minutes. Add chicken (or 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 on a sheet pan (to catch any spills). Bake for 45 minutes. Let cool 15 minutes before cutting into. Makes 6 small servings (based on roughly one cup dishes) or 4 regular portions. Enjoy!
- Try leftover cooked turkey instead, if you like.
- 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.
- 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!
- See body of post above for more recipe tips.
- Nutrition information (estimate only) is based on yielding 6 servings.
Nutrition (ESTIMATE ONLY)
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.