Chicken Pot Pie with Puff Pastry
by Sommer Collier — on Sep 8, 2025 This easy skillet recipe elevates classic chicken pot pie with a rich savory gravy, tender leftover chicken, plenty of veggies, and a golden flaky puff pastry topping. Chicken pot pie with puff pastry is a crowd-pleasing one pan dish that has all of the irresistibly cozy flavors you want in a comfort food dinner!
Sommer’s Recipe Notes
Nothing brings the family around the table like something warm and cozy cooked in a cast iron skillet. Check that…Nothing makes the family come running to the table like something warm and cozy cooked in a cast iron skillet!
Today, we are adding a fabulous one-pan recipe for chicken pot pie with a puff pastry topping to our lineup of one pan wonders. It has an incredibly creamy and delicious gravy filling loaded with tender cooked chicken and veggies, all nestled under a golden brown, perfectly flaky crust. This wonderfully easy recipe includes cooked chicken, either from leftovers or rotisserie chicken, and is super simple to throw together in only an hour!
Why You’ll Love Our Easy Puff Pastry Chicken Pot Pie Recipe
- Simple and convenient – This recipe uses ready-cooked chicken, frozen mixed vegetables, and frozen puff pastry sheets. So there’s little actual cooking, and it’s mostly just assembling the ingredients to bake!
- One pan wonder – The rich savory filling cooks in the skillet, then is topped with the raw puff pastry and baked in the same pan. Brilliant!
- Incredible flavor – We include thyme and sage for an ultra cozy taste that always reminds me of Thanksgiving dinner.
Give this chicken pot pie recipe with puff pastry a try, and I guarantee it’s a dish you’ll make often. Your family will insist!
Ingredients and Tips
- Butter – I recommend unsalted butter so you have more control over how much salt goes into the dish.
- Aromatics – We’re using the trifecta of yumminess: Onion, garlic, and celery.
- All-purpose flour – To thicken the pot pie filling.
- Spices – Fresh or dried thyme and sage add those ultra-cozy flavors you crave.
- Chicken broth – Either straight-up broth or bullion and water.
- Mixed vegetables – That classic, handy bag of frozen mixed green beans, carrots, peas, and corn. No need to thaw before using!
- Cooked chopped chicken – This is a great recipe to use up leftover shredded chicken breasts or a store-bought rotisserie chicken.
- Heavy cream – You can sub with whole milk, technically, but real cream truly makes the richest and most luscious filling.
- Puff pastry sheets – These are found in the freezer section, but the pastry needs to be thawed per the package instructions before using.
- Egg and water – To make a simple egg wash for brushing the top of the puff pastry crust.
How to Make Chicken Pot Pie with Puff Pastry
Tip for Success – To make this recipe, we are using a 12 inch cast-iron skillet to cook the filling on the stovetop and place it in the oven. If you don’t have a skillet quite large enough, you can use a regular skillet and transfer the filling to a 9 x 9 inch casserole dish before laying on the puff pastry sheets.
Find the full Easy Chicken Pot Pie recipe with detailed instructions, storage tips, and a video tutorial in the printable form at the bottom of the post.
Storage Notes
- Storing Leftovers – Let leftover pot pie cool completely before transferring to an airtight container. Store in the refrigerator for up to 3 days.
- Freezing – This dish freezes fabulously! If you plan to freeze and enjoy later, assemble the pie in a freezer-safe container that can go straight from the freezer into the oven (like a disposable aluminum pan), but do not bake. Wrap the whole thing tightly in plastic wrap, followed by a layer of foil. Freeze for up to 3 months. When ready to bake, remove the foil and plastic and bake from frozen, adding 15-20 minutes to the recipe cook time.
- Reheating – Reheat leftovers in a microwave in short bursts at 50% power. You can also reheat leftovers in the oven to get the puff pastry crust nice and crispy again. About 15 minutes, at 350 degrees, oughta do it.
Serving Suggestions
This one pan chicken pot pie with puff pastry is loaded with veggies for an entire one pan meal on its own! But if you are feeding a larger crowd and/or just want even more yummy comfy goodness on the table, you can certainly pair the dish with your favorite sides or salads.
Try our perfectly simple recipes for steamed potatoes with garlic herb butter, steamed broccoli or boiled broccoli, or romaine hearts steakhouse salad with parmesan cheese.
Frequently Asked Questions
Nope! It needs to be thawed, but the “raw” puff pastry is added before baking.
We like a bit of soupiness as a gravy – the puff pastry soaks it up while still staying beautiful crisp. However, if the filling is too watery, it’s likely because you didn’t thicken the filling with enough flour, or you didn’t cook it down quite enough before topping with the pastry and baking.
No, since we’re cooking the filling and baking it in the same skillet, there’s no need for any pie crust on the bottom.
Chicken Pot Pie Recipe with Puff Pastry
Ingredients
- ½ cup butter
- 1 cup chopped onion
- 1 cup chopped celery
- 3-4 cloves garlic minced
- ½ cup all-purpose flour
- 1 teaspoon dried thyme or 1 tb fresh thyme leaves
- ½ teaspoon dried sage
- 2 ½ cups chicken broth
- 14-16 ounces frozen mixed vegetables
- 3 ½ – 4 cups cooked chopped chicken
- ½ cup heavy cream
- 1 box frozen puff pastry sheets thawed (2 sheets)
- 1 egg + 1 tablespoon water
Instructions
- Preheat the oven to 400°F. Set out a 12-inch cast-iron skillet to use on the stovetop and place in the oven. If you don't have one, you can use a regular skillet and transfer the filling to a 9 x 9-inch baking dish.
- Place the skillet on the stovetop. Add the butter, onions, celery, and garlic. Sauté the veggies over medium heat for 3-4 minutes. Add the flour, dried thyme, and dried sage to the vegetables. Season liberally with salt and pepper. Cook for another 2-3 minutes, stirring regularly.
- Add the chicken broth, and stir well to create a gravy. Add in the frozen mixed vegetables, chopped chicken, and heavy cream. Stir until well combined. Then turn off the heat. Taste, and salt and pepper again if needed.
- Lay the thawed puff pastry sheets on a clean work surface. If you plan to bake the pot pie in the cast-iron skillet, overlap the two puff pastry sheets in a star shape with eight points. Then roll the two sheets together making sure the center of the sheets is wide enough to cover the whole 12 inches of the skillet. *If transferring the chicken pot pie filling to a 9 x 9 inch baking dish, layer the two puff pastry sheets together in a perfect square and roll them together.
- Carefully move the puff pastry sheet to the top of the skillet. Make sure the edges hang over a little bit, this helps keep the puff pastry sheet from sinking into the filling as it bakes.
- In a small bowl, whisk together the egg and 1 tablespoon of water. Brush the egg wash over the surface of the puff pastry. Then use a small knife to cut steam vents in the top of the puff pastry.
- Carefully place the skillet in the oven and bake for 30-35 minutes, until the puff pastry is fully puffed up and golden-brown, and the edges are bubbly. If the puff pastry starts to get too dark around any of the edges, loosely tent the top with foil and continue baking.
- Allow the pot pie to rest for 5 minutes then cut and serve.
Notes
-
- Storing Leftovers – Let leftover pot pie cool completely before transferring to an airtight container. Store in the refrigerator for up to 3 days.
-
- Freezing – This dish freezes fabulously! If you plan to freeze and enjoy later, assemble the pie in a freezer-safe container that can go straight from the freezer into the oven (like a disposable aluminum pan), but do not bake. Wrap the whole thing tightly in plastic wrap, followed by a layer of foil. Freeze for up to 3 months. When ready to bake, remove the foil and plastic and bake from frozen, adding 15-20 minutes to the recipe cook time.
-
- Reheating – Reheat leftovers in a microwave in short bursts at 50% power. You can also reheat leftovers in the oven to get the puff pastry crust nice and crispy again. About 15 minutes at 350 degrees should do it.
Absolutely delicious! It came together quickly but tasted like I spent all day making it. Definitely going into my regular dinner rotation!
Best pot pie I’ve ever had! It was creamy, hearty, and the puff pastry crust was perfectly golden. My whole family loved it.
This Chicken Pot Pie was incredible! The puff pastry topping made it so easy and flaky, and the filling was rich and comforting.