Easy Chicken Pot Pie Recipe (With Puff Pastry Crust!)

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Chicken pot pie is delicious, but can take a while to make. But not anymore! This recipe for quick and easy chicken pot pie (with puff pastry crust!) will be a new favorite recipe at your house! It has a delicious flavor, it’s super easy, and it’s amazingly fast to pull together in under 30 minutes!

A close up picture of the easy chicken pot pie recipe with the puff pastry shells and chicken pot pie filling poured over the shells.

I adore chicken pot pie in any form. But it takes forever to make it all from scratch. And sometimes you need the comfort and warm hug of chicken pot pie, without taking hours and hours to cook it! This quick and easy chicken pot pie with puff pastry and frozen vegetables can be pulled together in less than 30 minutes. How about that for comfort and hug on a plate? The secret is that I use puff pastry or puff pastry shells as the crust, and that bakes WHILE the chicken pot pie creamy filling is cooking on the stovetop. It’s perfect and amazing and I just adore this recipe. 

Puff Pastry

Let’s talk puff pastry as our pot pie crust. I love a good store-bought puff pastry.  It’s quick. And it’s easy. Furthermore, it’s damn delicious. What else needs to be said? Butter puff pastry is just a delight and is such a delicious addition to a pot pie recipe. I actually prefer it over regular pie crust if I’m being honest! And frozen puff pastry is easy puff pastry! I’m telling you, puff pastry pot pie may just be your new favorite thing!

You can use the puff pastry sheets or the puff pastry shells, whichever you prefer, or whichever your store has in stock. You could make your own puff pastry if making pastry dough is your thing! I lean towards the puff pastry shells because I don’t even have to de-thaw them. They can go straight onto the baking sheet and go into the oven. The puff pastry sheet has to de-thaw before you can roll it out onto your sheet without breaking it. 

(Here’s another fantastic puff pastry dinner recipe, Simple Ground Beef Puff Pastry.)

Ingredients for easy chicken pot pie recipe including flour, puff pastry, chicken bouillon, thyme, butter, mixed veggies, heavy cream and diced up chicken breast

Ingredients:

  • 2 boxes of frozen puff pastry shells ( I plan on 2 per person, and each box comes with 6 shells)
  • 1 pound cooked boneless skinless chicken cut into bite-sized pieces (leftover chicken or rotisserie chicken work perfectly here!)
  • 1 bag frozen mixed vegetables (whatever mix you like!)
  • 4 Tbsp butter (1/2 stick)
  • 1/4 cup flour
  • 2 cups chicken broth (or chicken stock). 
  • 1 chicken bouillon cube
  • 1 cup heavy cream (you can use half and half or even 2% milk here if you want to lighten it up!)
  • 1 teaspoon dry thyme
  • Salt and Ground Black Pepper, to taste
Chicken and vegetable filling for the easy chicken pot pie recipe, on the stove in a red pot with a wooden spoon balancing on the pot.

Cooking Instructions

Step 1

Use a lined baking sheet. I like to use a heavy baking sheet lined with parchment paper.

Step 2

Puff pastry shells on a baking sheet already baked and ready to be assembled into easy chicken pot pie.

Preheat oven to 400* for puff shells. Bake according to package directions while you are making the pot pie mixture. If you want to ensure shiny and gorgeous golden brown puff pastry shells, you can always brush the top of the pastry with an egg wash. Honestly, I don’t usually go to the trouble, but it does make the puff pastry look absolutely amazing!

Step 3

In a heavy pot or skillet (or even a small Dutch oven), melt butter over medium heat and mix in chicken breast and frozen veggies, and stir to combine.  

Step 4

Add in flour and stir to combine, cooking flour for 1 minute.

Step 5

Chicken broth has been added to the pot of chicken and vegetables as a step in the easy chicken pot pie recipe.

Stir in chicken broth and chicken bouillon cube and combine completely.

Step 6

Chicken pot pie filling cooking on the stove in a red pot with a wooden spoon for stirring.

The flour will combine with the broth and the mixture will begin to thicken.

Step 7

Creamy pot pie filling mixture in a red pot on the stove with a bunch of spices dumped in on top of the mixture but not yet stirred in. With a wooden spoon balancing on the pot on the side.

Add in the heavy cream and thyme, salt and pepper. This makes for an amazing and creamy sauce. Feel free to substitute in some half-and-half or milk for part of the cream if you’d like!

Step 8

Chicken pot pie mixture in a red pot that has now had the cream added to the mixture.

Let simmer until sauce thickens nicely, about 5-10 minutes. The sauce will also thicken a bit more upon standing as well, so don’t let it get too thick on the stovetop heat either. 

Step 9

The finished recipe for easy chicken pot pie on a plate. There are two puff pastries both with creamy chicken pot pie filling drizzled over the puff with the top parts of the puff shells on top of the filling.

Put the puff pastry shell on a plate, fill with pot pie filling, and top with shell top piece. If you are using a sheet of puff pastry, cut the puff pastry into 4-6 sections and place it on the plate, then pour the pie filling over the puff pastry.

Recommended Equipment

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Pots and Pans:

  • Baking Sheets – These Nordic Ware natural aluminum commercial baker’s half sheets are my absolute favorite baking sheets I’ve ever owned in my cooking days! They are super heavy-duty, have a great rim around them, and stay in great shape no matter what you cook on them. And they clean up incredibly easily as well!
  • Braising Pan – This is my favorite kitchen pan. It’s expensive, but I use it all the time and it’s just fantastic. My favorite brand is Le Creuset, but you could get any brand that fits your needs! I love that this transfers from stovetop to oven perfectly!

Miscellaneous Kitchen Equipment:

  • Oven Mitts – This is a heavy and hot dish! Make sure you have good oven mitts to protect your hands!
  • Flat Whisk – I adore this OXO Good Grips Flat Whisk. If I couldn’t have anything else in the kitchen, THIS is the gadget I’d keep. It’s the best whisk I’ve ever had and the flat part of the design is such a game-changer for making things in the pan! I could not recommend this more! This is the only brand I’ve ever had, and I’m a big fan of all the OXO products.
  • Parchment Paper Sheets – This is parchment paper that’s already cut for you! And it is the size of a half-baking sheet pan, which is absolutely perfect!
  • Fish Turner Spatula – This is my favorite kind of spatula. Technically it’s for fish, but I use it all the time for baking! I love it and have several. I rarely reach for a regular spatula anymore!

Substitutions and Additions

The best part of this recipe is being able to swap out meats and vegetables! 

Turkey

The most important and obvious substitution here is turkey! You’ve had Thanksgiving dinner and this is the perfect leftover turkey pot pie! And it’s quick and easy! Leftover Thanksgiving turkey works perfectly in this recipe! Puff pastry turkey pot pie is just as delicious (if not more so!) than a chicken pot pie. Cooked turkey and buttery pastry crust? Yes, PLEASE! You can substitute turkey stock for chicken stock if you have it or if they have it at the store. That would pump up the turkey flavor a little bit if you make that swap.

Put all that together, and you have adorable individual turkey pot pies with all your Thanksgiving leftovers! Who doesn’t love mini turkey pot pies?!

Vegetables

Feel free to play around with the vegetables you use in this dish! I just use a bag of frozen veggies, but you could totally change it up! Throw in some mushrooms, corn, green beans, asparagus, or even sweet potatoes to jazz the mixture up!

Storage

Store leftover filling in an airtight container in the refrigerator for up to 3 days. I store the puff pastry in a zip-lock bag in the refrigerator as well. 

Reheating Leftovers

To reheat the leftovers, I usually reheat the filling on the stove, adding a little milk or chicken broth if the filling is too thick and needs to loosen up. I reheat the puff pastry in the oven with aluminum foil over it. I want the puff to reheat, but not brown anymore. And putting puff pastry in the microwave is just a crime. It makes it rubbery and gross (in my opinion).

Frequently Asked Questions

Can I freeze this recipe?

You can! But only the filling. I freeze it in a large zip lock bag and thaw and reheat it on the stovetop. I do make fresh puff pastry though, I don’t try to freeze the cooked puff pastry. (Plus, the puff pastry is so delicious we seldom have any of that leftover!)

Can I make this recipe ahead of time?

Absolutely! You can prepare the filling ahead of time (like 1-2 days ahead of time if you want!). Then just make your puff pastry when you are ready to serve dinner!

Could you make this a vegetarian dish?

For sure! Just don’t add the meat in and use vegetable stock instead of chicken stock, and you’re on your way!

Can I use chicken thighs in this recipe?

Most definitely! Use whatever kind of chicken you’d like! Chicken thighs are dark meat and they do have wonderful flavor!

Wrap-Up – Quick and Easy Chicken Pot Pie (With Puff Pastry Crust!)

Pot pies are just amazing and they are such comfort food to me. And not all pot pie is a good pot pie. The filling of the pot pie is pretty basic, but it’s the crust that makes a huge difference for me! I was on a mission to get a delicious pot pie dish without all the cooking time, that still had a flaky crust. And I think I’ve accomplished that goal rather nicely! This easy chicken pie with puff pastry recipe is delicious and it’s quick and you can make it however you like it so very easily. Who doesn’t love a flaky puff pastry crust? I can’t wait to hear what you think about it! Let me know in the recipe ratings and reviews when you make it! Until then… Just Keep Shuffling!

Easy Chicken Pot Pie recipe completed and on a white plate. The pot pie filling is poured into pastry puff shells with the lids of the puff pastry on top.

Easy Chicken Pot Pie Recipe (With Puff Pastry Crust!)

Print Recipe
Chicken pot pie is delicious, but can take a while to make. But not anymore! This recipe for quick and easy chicken pot pie (with puff pastry crust!) will be a new favorite recipe at your house! It has a delicious flavor, it's super easy, and it's amazingly fast to pull together in under 30 minutes!
Prep Time:10 minutes
Cook Time:30 minutes
Total Time:40 minutes

Equipment

  • 1 Heavy Pot
  • 1 baking sheet Lined with parchment paper

Ingredients

  • 2 boxes Puff Pasty Shells 6 pastry shells per box
  • 1 pound Cooked boneless skinless chicken breast Rotisserie chicken works great!
  • 24 ounce Bag of frozen vegetables I used peas, carrots and corn
  • 4 TBSP Unsalted Butter
  • ¼ cup All-purpose flour
  • 2 cups Chicken Broth
  • 1 cube Chicken Bouillon
  • 1 cup Heavy Cream Whole milk is fine too
  • 1 teaspoon Dried thyme (if using fresh use 1 Tablespoon)
  • 1 teaspoon Salt
  • 1 teaspoon Ground black pepper

Instructions

  • Line a baking sheet. I like to use a heavy baking sheet lined with parchment paper.
  • Preheat oven to 400* for puff shells. Bake according to package directions while you are making the pot pie mixture. If you want to ensure shiny and gorgeous golden brown puff pastry shells, you can always brush the top of the pastry with an egg wash.
  • In a heavy pot or skillet (or even a small dutch oven), melt butter over medium heat and mix in chicken breast and frozen veggies and stir to combine.  
  • Add in flour and stir to combine, cooking flour for 1 minute.
  • Stir in chicken broth and chicken bouillon cube and combine completely.
  • The flour will combine with the broth and the mixture will begin to thicken.
  • Add in the heavy cream and thyme, salt and pepper. This makes for an amazing and creamy sauce. Feel free to substitute in some half and half or milk for part of the cream if you'd like!
  • Let simmer until sauce thickens nicely, about 5-10 minutes. The sauce will also thicken a bit more upon standing as well, so don't let it get too thick on the stovetop heat either. 
  • Put the puff pastry shell on a plate, fill with pot pie filling and top with shell top piece. If you are using a sheet of puff pastry, cut the puff pastry into 4-6 sections and place it on the plate, then pour the pie filling over the puff pastry.

Nutrition

Serving: 2shells | Calories: 1286kcal | Carbohydrates: 95g | Protein: 34g | Fat: 87g | Saturated Fat: 30g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 41g | Trans Fat: 0.3g | Cholesterol: 115mg | Sodium: 1278mg | Potassium: 686mg | Fiber: 7g | Sugar: 3g | Vitamin A: 6609IU | Vitamin C: 13mg | Calcium: 86mg | Iron: 6mg
Course: Main Course
Cuisine: American
Keyword: Beef and Puff Pastry, chicken, Chicken Dinner, Chicken pot pie, Hearty Dinner, Pot pie, Pot pie with puff pastry, Quick Chicken Pot Pie, Quick dinner, Quick Pot Pie
Servings: 6
Calories: 1286kcal
Cost: 15

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A close up picture of easy chicken pot pie with text overlay that says "Fast & Easy Chicken Pot Pie with Puff Pastry Shells"

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