The Best Chicken Pot Pie {with puff pastry}

Looking for the very Best Chicken Pot Pie? This homemade chicken pot pie recipe 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 guys.  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

This puff pastry chicken pot pie 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 stock 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 peasy, right?

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.  Now, 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 plastic) and let thaw until *just* pliable enough to handle (depending on how warm it is in your home/time of year, it may take 2-4 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/dish.  Don’t roll/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 Chicken Pot Pie Casserole Instead of Individual Chicken Pot Pies?

Yes! Absolutely! 

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.

More Tips & Variations for Making the Best Chicken Pot Pie

• 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 1/4 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 a-ok too.
• Speaking of cranberries, if you only have dried cranberries you can you those instead, if you like.
• Like your chicken pot pie a little more ‘saucy’, add a little more chicken stock to the mix (about 1/2 cup or so).
• Like mentioned above, keep the puff pastry cold until ready to use.  You don’t want a soggy crust! Here are some great tips.
• 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 10-15 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 to Make Turkey Pot Pie Instead?

Absolutely! As mentioned earlier, this pot pie recipe works well with either chicken or turkey.

What Goes with a 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

Like This Easy Recipe Using Leftover Chicken? You May Enjoy These Too

• Homemade Chicken Noodle Soup – This comfort food classic is like a hug in a bowl! It has lots of egg noodles, veggies and chicken. Plus, there’s dill for a lovely punch of freshness!
• Southwest Chicken Salad  – These easy chicken salad comes together in minutes and makes for a hearty lunch or light dinner.
• Chicken and Cheese Quesadillas – These cheesy quesadillas are perfect for a weeknight dinner with a side salad or weekend eats, alike.
• BBQ Chicken Flatbread Pizza – Made in about 15 minutes this easy bbq chicken flatbread pizza recipe is a great way to use leftover chicken to make one delicious meal.

Hope you love this homemade chicken pot pie recipe as much as we do!

Until next time, take care and chit chat again soon 🙂

~Dawn

P.S. If you think this puff pastry chicken pot pie recipe will make your belly happy too, please be sure to Pin for later.  Many thanks, you guys! XO

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5 from 20 votes

The Best Chicken Pot Pie {with puff pastry}

Looking for the very Best Chicken Pot Pie? This homemade chicken pot pie recipe 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!

Course Main Course

Cuisine American, Canadian

Keyword individual chicken pot pie, puff pastry chicken pot pie

Prep Time 20 minutes

Cook Time 45 minutes

Cooling 15 minutes

Total Time 1 hour 20 minutes

Servings 6 small servings

Calories 410kcal

Author Dawn – Girl Heart Food

Ingredients

• 1.5 tbsp olive oil
• 1 onion -diced
• 3 cloves garlic -minced
• 2 stalks celery -cut into 1/4 slices
• 1 carrot -cut into 1/4 slices
• 1 small sweet potato -cut into small cubes
• 1.5 tsp herbes de provence -or mixture of dried thyme and rosemary
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tbsp Dijon mustard
• 3 tbsp all purpose flour
• 1.5 – 2 cups chicken stock – I used ‘unsalted’
• 2.5 cups cooked chicken -cut into bite-sized pieces (or turkey)
• 1 cup fresh cranberries -or frozen
• 3/4 cup frozen peas – I used ‘small’ variety
• 230 g roll butter puff pastry -roughly that size (may vary depending on brand you use)
• 1 egg -whisked with fork

Instructions

• In a dutch oven on medium heat add olive oil.  Add onion and cook until translucent, about 5 minutes. Meanwhile, preheat oven to 375 F.
• 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 stock (start with 1.5 cups and add additional 1/2 cup or so if you want it more saucey),  bring to simmer and cook 3 minutes.  Add chicken (or turkey), cranberries and peas. Stir to combine.
• Pour mixture into individual dishes (mine were a little more than 1 cup size -use what you have) or one casserole dish and top with puff pastry to fit dish (see text above regarding thawing/handling).  Brush puff pastry with egg that has been whisked.  Make a couple of slits in top of the pastry with a knife. 
• Place on baking sheet (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! 

Notes

• 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 1/4 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 a-ok too.
• Speaking of cranberries, if you only have dried cranberries you can you those instead, if you like.
• Like your chicken pot pie a little more ‘saucy’, add a little more chicken stock to the mix (about 1/2 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 10-15 minutes before digging in. Careful, it’s hot!
• See body of post above for more recipe tips.

Tried this recipe? That’s awesome!Mention @dawn.girlheartfood or tag #girlheartfood

Nutrition (estimate only)

Calories: 410kcal | Carbohydrates: 33g | Protein: 20g | Fat: 22g | Saturated Fat: 7g | Cholesterol: 81mg | Sodium: 424mg | Potassium: 432mg | Fiber: 3g | Sugar: 4g | Vitamin A: 5095IU | Vitamin C: 12.8mg | Calcium: 46mg | Iron: 2.3mg

Nutrition Facts

The Best Chicken Pot Pie {with puff pastry}

Amount Per Serving

Calories 410 Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 7g44%

Cholesterol 81mg27%

Sodium 424mg18%

Potassium 432mg12%

Carbohydrates 33g11%

Fiber 3g13%

Sugar 4g4%

Protein 20g40%

Vitamin A 5095IU102%

Vitamin C 12.8mg16%

Calcium 46mg5%

Iron 2.3mg13%

* Nutrition estimate only. Percent Daily Values are based on a 2000 calorie diet.