This easy chicken pot pie is my go-to when I’m craving something hearty, cozy and downright comforting, but still weeknight-friendly. It’s packed with rotisserie chicken, tender veggies, and a rich, creamy sauce under a golden puff pastry top.
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Flaky, Creamy, Cozy Comfort (in One Skillet!)
When it comes to comfort food, chicken pot pie reigns supreme. We’re talking creamy filling, tender chicken and flaky, golden pastry. It’s the kind of hearty meal that warms you from the inside out.
And while I’m all for the labor of love that is homemade pie crust, I’ve kept my chicken pot pie recipe quick and easy by using two of my favorite store-bought shortcuts: frozen puff pastry and rotisserie chicken. Add a bag of frozen veggies, and you’ve got a cozy, one-pan meal you can whip up any ol’ night of the week.
Best of all, it can be prepped ahead and stashed in the fridge or freezer, making it as practical as it is comforting. This is one of my favorite fall dinner recipes, right alongside my slow cooker pot roast, mozzarella stuffed meatballs and broccoli cheddar soup. And don’t forget the apple dumplings for dessert!
- Rotisserie chicken: One of my favorite store-bought shortcuts. It’s juicy, flavorful, and already cooked, just shred and go. You’ll need about 4 cups of cooked, shredded chicken (roughly 1 large chicken). You could also use leftover Thanksgiving turkey, or follow my pan-seared chicken breasts recipe for freshly cooked chicken.
- Frozen peas and carrots: You’ll need 2 cups, thawed and drained so they don’t water down the filling. Frozen mixed vegetables work, too.
- Onion and garlic: The foundation of flavor for the sauce.
- Butter, flour and heavy cream: These three form the roux and creamy filling. Butter and flour thicken, while cream adds richness.
- Chicken broth: Opt for low-sodium broth or stock so you can control the salt level. Vegetable broth/stock works, too.
- Dried sage and thyme: Key herbs for classic pot pie flavor.
- Frozen puff pastry: You’ll find it in the freezer aisle near frozen doughs and pie crusts. Keep it cold while you work so it bakes up flaky and crisp.
- Egg + heavy cream: Whisked together for a quick egg wash that turns the puff pastry golden and glossy.
See the recipe card for full information on ingredients and quantities.
What Pan to Use
I never want a specific pan to prevent someone from being able to make a recipe, so I tested this puff pastry chicken pot pie a few different ways. A 12-inch cast-iron or oven-safe skillet that’s about 2 inches deep works best, but if you don’t have one, use a large Dutch oven instead. You can transfer the filling to a 13×9-inch baking dish before topping it with puff pastry and baking as directed.
The goal is simple: Use a deep enough dish to hold all that creamy chicken filling without bubbling over.
Now, Start with the Chicken Pot Pie Filling
Before you dive in, here’s one important timing tip: the filling needs to cool to room temperature before you top it with puff pastry. This step is key for getting that tall, flaky crust (see my note below!).
To speed things up, you can transfer the skillet to the fridge for about 25 to 30 minutes (or until it’s no longer warm to the touch). Just make sure it’s on a trivet or towel to protect your fridge shelves.
- Build the flavor base. Melt the butter in a large skillet over medium heat. Add the onion, garlic, sage, and thyme, and cook until the onion is translucent. This step is key for building delicious flavor, so don’t rush it.
- Make the roux. Stir in the flour and cook for 2 minutes, stirring constantly. This gets rid of the raw flour taste and sets you up for a thick, velvety filling.
- Add the liquids and simmer. Slowly whisk in the chicken broth and 1 cup of heavy cream, scraping up any bits from the bottom of the skillet. Bring the mixture to a boil, then reduce it to a simmer and cook until it has thickened slightly, about 3 minutes.
- Stir in the chicken and veggies. Add the shredded chicken and thawed peas and carrots, then season to taste with salt and pepper. Take the skillet off the heat and let the filling cool completely before topping it with the puff pastry (see note below).
Kelly’s Note: We tested this recipe so many times, and here’s the key takeaway: If you put puff pastry on a hot filling, the butter in the pastry will melt before it even hits the oven, leading to a super soggy crust that never puffs up properly. For that tall, flaky crust, your filling should be room temperature and your pastry super cold.
Top with Puff Pastry and Bake
Once your filling has cooled, it’s time to top it with buttery puff pastry and bake. You can place a full sheet on top for a classic look, or cut it into squares, circles (like I did), or triangles for extra texture and visual appeal. I like to overlap the pieces slightly for that bakery-style finish.
After brushing the pastry with egg wash, feel free to sprinkle grated Parmesan, cracked black pepper, or flaky sea salt over the top for a little extra pop of flavor.
Bake the chicken pot pie at 425°F for about 25 minutes, until the crust is puffed and golden brown. As tempting as it is to dive right in, let it rest for about 15 minutes before serving. This gives the filling time to set, so every scoop stays creamy instead of runny.
Chicken Pot Pie Variations
- Drop biscuits: I love using puff pastry for this chicken pot pie, but when I’m short on time and don’t want to wait for the filling to cool, I swap in the cheddar biscuits from my turkey pot pie recipe. I also share a similar version in my cookbook.
- Make it vegetarian: Skip the chicken and add an extra cup of veggies—think mushrooms, diced potatoes, corn or broccoli florets. Swap the chicken broth for vegetable broth, and you’ve got a cozy, meat-free dinner that’s still creamy and satisfying.
- Turkey swap: This puff pastry pot pie recipe works perfectly with leftover roasted turkey. It’s one of my favorite ways to put Thanksgiving leftovers to work!
Make-Ahead, Storage & Freezing Tips
- Make ahead: The filling can be made up to 2 days in advance. Store it covered in the fridge and bring it to room temperature before topping with puff pastry.
- To refrigerate assembled: You can assemble the pot pie (through the egg wash step), cover it tightly, and refrigerate it up to 5 days before baking.
- To freeze: Freeze unbaked pot pie until solid, then wrap tightly. When ready to bake, place it on a baking sheet, cover loosely with foil, and bake at 350°F until bubbling. Remove the foil and continue baking until the pastry is golden.
- Leftovers: Store baked pot pie covered in the fridge for up to 3 days.
Ingredients
- 1 cup diced yellow onion
- 1 Tablespoon minced garlic
- 3/4 teaspoon dried sage
- ¾ teaspoon dried thyme
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 2 1/2 cups chicken broth
- 1 cup plus 1 Tablespoon heavy cream, divided
- 4 cups cooked, shredded rotisserie chicken (approximately 1 large chicken)
- 2 cups frozen peas and carrots, thawed and drained
- 1 (17.3-oz.) package frozen puff pastry (2 sheets), thawed but still very cold
- 1 large egg
Instructions
- In a 12-inch cast-iron (or oven-safe) skillet set over medium-low heat, add the onion, garlic, sage, thyme butter and ½ teaspoon kosher salt. Cook, stirring occasionally, until the onions are translucent, about 5 minutes.
- Sprinkle the flour over the onion mixture and cook, stirring constantly, for 2 minutes.
- Stir in the chicken broth and 1 cup heavy cream, scraping up any brown bits from the bottom of the pot. Bring the mixture to a boil then reduce it to a simmer and cook until the mixture has thickened slightly, about 3 minutes.
- Stir in the chicken, and peas and carrots, then taste and season the mixture with salt and pepper. Remove the mixture from the heat and let it cool completely before covering it with plastic wrap and storing it in the fridge.
- When ready to bake, preheat the oven to 425°F.
- Unfold the puff pastry on your work surface and cut it into 2-inch squares, rectangles, triangles or circles. Arrange the puff pastry pieces on the top of the pot pie mixture so that they are overlapping slightly.
- In a small bowl, whisk the egg with the remaining 1 tablespoon heavy cream. Brush it generously atop the puff pastry, then bake the pot pie until the pastry is golden brown and puffed, about 25 minutes.
- Remove the pot pie from the oven and let it cool for 15 minutes before serving.
Kelly’s Notes
- IMPORTANT NOTE (because I never want a specific pan to prevent someone from being able to make a recipe!): A 12-inch cast-iron or oven-safe skillet that’s 2 inches deep is best, however if you don’t have a skillet with those dimensions, you can make this recipe in a large Dutch oven then transfer it into a 13×9-inch baking pan and continue as directed.
- Rather than place the whole sheet of puff pastry on top, cut it into any shapes imaginable then overlap them; it adds texture and visual appeal.
- Puff pastry can be topped with grated Parmesan cheese, cracked black pepper or simply large-flake sea salt.
- Make ahead: The filling can be made up to 2 days in advance. Store it covered in the fridge and bring it to room temperature before topping with puff pastry.
- To refrigerate assembled: You can assemble the pot pie (through the egg wash step), cover it tightly, and refrigerate it up to 5 days before baking.
- To freeze: Freeze unbaked pot pie until solid, then wrap tightly. When ready to bake, place it on a baking sheet, cover loosely with foil, and bake at 350°F until bubbling. Remove the foil and continue baking until the pastry is golden.
- Leftovers: Store baked pot pie covered in the fridge for up to 3 days.
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