This easy Puff Pastry Chicken Pot Pie is the perfect comfort food! Packed with tender chicken, crispy bacon, and a creamy, flavorful filling, it’s topped with flaky, golden puff pastry for a delicious crunch. You can use leftover chicken or turkey, and it’s a great way to enjoy a cozy homemade meal with simple ingredients!

Ingredients Needed

• 3–3.5 cups (425–500g) shredded chicken breast

Filling:

• 4 slices bacon, diced
• 4 tbsp (56g) unsalted butter
• 1 ½ cups (180g) sliced carrots
• 1 ½ cups (180g) sliced celery
• 1 large yellow onion, diced
• 1 shallot, finely diced
• 8–10 cloves garlic, finely minced
• 1 tsp kosher salt (Morton) or ¾ tsp fine salt
• ½ tsp black pepper
• ¼ tsp turmeric (optional)
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh sage, chopped
• ½ cup (120ml) dry white wine
• ½ scant cup (55g) all-purpose flour (plain flour)
• 2 ¼ cups (530ml) chicken stock or broth
• 1 cup (240ml) milk
• 1 ½ cups (225g) frozen peas

Puff Pastry Topping:

• 1 package (14oz/400g) frozen puff pastry, thawed & cut into 2.5–3 inch (6–7.5cm) squares
• 1 large egg
• 1 tbsp water

How To Make Puff Pastry Chicken Pot Pie

1. Preheat the oven: Preheat the oven to 400°F (200°C).
2. Cook the bacon: In a 3.5-quart (3.3L) shallow Dutch oven or large skillet, cook the diced bacon over medium-low heat until browned and most of the fat has rendered.
3. Melt the butter: Add the butter and stir until melted.
4. Sauté the vegetables: Add the carrots and celery. Increase heat to medium and sauté for 2–3 minutes. Add the onion and continue sautéing for 10 minutes until translucent.
5. Add shallot and garlic: Stir in the shallot and garlic. Sauté for 2–3 minutes until fragrant.
6. Season the mixture: Add the salt, black pepper, turmeric (if using), thyme, rosemary, and sage. Stir and cook for 2 minutes.
7. Deglaze with wine: Pour in the wine and scrape up any browned bits from the pan. Cook until almost all the wine has evaporated.
8. Add the flour: Sprinkle the flour over the mixture and stir well. Cook for 2–3 minutes, forming a paste. Reduce heat to low.
9. Add the liquids: While stirring continuously, slowly pour in the chicken broth, ensuring it blends smoothly. Then, slowly add the milk while stirring until fully combined.
10. Stir in the peas & chicken: Mix in the frozen peas, then fold in the shredded chicken. Turn off the heat.
11. Transfer & prepare for baking: Spread the mixture evenly in the pan. If using a non-oven-safe pan, transfer to a 3.5-quart (3.3L) baking dish and place it on a baking sheet if very full.
12. Add the puff pastry: Arrange the puff pastry squares so they slightly overlap, covering the entire filling.
13. Egg wash: Whisk together the egg and water, then brush it over the pastry.
14. Bake: Bake for 20–25 minutes, or until the pastry is puffed up and golden brown.
15. Serve & enjoy: Let cool slightly before serving.

Recipe Tips

• Use cold puff pastry: Keep the puff pastry chilled until ready to use. Warm pastry won’t puff up as well and may turn soggy.
• Cook the flour properly: When adding flour to the filling, cook it for at least 2 minutes to remove the raw taste and ensure a thick, creamy sauce.
• Let the filling cool slightly: If the filling is too hot when you add the pastry, it can melt the butter in the dough, making it less flaky.
• Don’t skip the egg wash: Brushing the puff pastry with egg and water gives it a beautiful golden color and crispy texture.
• Bake on a tray if needed: If your dish is very full, place it on a baking sheet to catch any spills and keep your oven clean.

How To Store And Reheat Leftovers?

• Refrigerate: First, let the leftover Puff Pastry Chicken Pot Pie cool to room temperature. Then, cover it tightly with plastic wrap or transfer it to an airtight container. Store in the fridge for up to 3 days.
• Freeze: This recipe is not ideal for freezing because the puff pastry can become soggy when thawed. If you still want to freeze it, store the filling separately in an airtight container for up to 2 months, then add fresh puff pastry before baking.
• Reheat: Preheat the oven to 180°C (350°F). Cover the pie loosely with foil to prevent the pastry from burning. Bake for 15–20 minutes until heated through and the pastry is crisp.

Nutrition Facts

Serving Size: 1 slice (1/8 of pie)

• Calories: 532
• Total Fat: 29g
• Saturated Fat: 10g
• Trans Fat: 0.2g
• Cholesterol: 133mg
• Sodium: 692mg
• Total Carbohydrate: 27g
• Dietary Fiber: 3g
• Sugars: 5g
• Protein: 37g

Try More Puff Pastry Dinners:

• Puff Pastry Chicken And Leek Pie
• Puff Pastry Chicken Pie
• Gluten Free Puff Pastry Pizza