Chicken Pot Pie with Puff Pastry: A Pioneer Woman Inspired Delight

Chicken Pot Pie is the ultimate comfort food, a hearty and warming dish that brings families together. This recipe elevates the classic with a flaky, golden puff pastry crust, taking inspiration from the beloved Pioneer Woman’s style of home cooking. Forget fussy pie crusts; store-bought puff pastry makes this chicken pot pie incredibly easy to prepare, yet utterly impressive in flavor and presentation. Imagine a rich, creamy filling brimming with tender chicken and vegetables, all nestled under a perfectly crisp and buttery puff pastry top. This is home cooking at its finest – simple ingredients transformed into something truly special. Whether you’re a seasoned home cook or just starting out, this Puff Pastry Chicken Pot Pie recipe will become a new family favorite.

Close up of Puff Pastry Chicken Pot Pie on a white plate, showcasing flaky crust and creamy filling.

Frequently Asked Questions About Puff Pastry Chicken Pot Pie

Before you begin crafting this delightful dish, let’s address some common questions to ensure your pot pie perfection.

Can I make chicken pot pie with a bottom crust?

While this recipe is designed for a single puff pastry top crust for ease and to avoid a soggy bottom, you can certainly experiment with a bottom crust. The challenge with traditional bottom crusts is preventing sogginess. If you decide to add a bottom puff pastry crust, par-baking it lightly before adding the filling is recommended. This pre-baking helps create a barrier against moisture and ensures a flakier bottom. However, for simplicity and guaranteed crispiness, sticking with just a top puff pastry crust as outlined in this recipe is highly recommended, especially for beginner bakers. If you do try a bottom crust, we’d love to hear about your experience!

Chicken Pie vs. Chicken Pot Pie: What’s the Real Difference?

The terms are often used interchangeably, but there are key distinctions. Think of chicken pie as the simpler cousin. Traditionally, chicken pie features chicken in a gravy, often with just a top and bottom crust. Chicken pot pie, on the other hand, takes it a step further. It boasts a creamy sauce, typically a béchamel or cream-based sauce, and is generously loaded with vegetables in addition to the chicken, all crowned with a top crust. Our recipe firmly falls into the ‘chicken pot pie’ category thanks to its rich, creamy, vegetable-packed filling.

What is the ideal pan size for chicken pot pie?

For this recipe, an 8×8 inch square pan is the sweet spot. It’s perfectly sized to hold the filling and allows a standard sheet of puff pastry to comfortably cover the top without excessive stretching. Using a pan larger than 9×9 inches isn’t advisable as you’d need to stretch the puff pastry significantly, resulting in a thinner, potentially less satisfying crust. Sticking to the recommended 8×8 inch size ensures the perfect ratio of filling to crust and optimal cooking.

Why is egg wash essential for puff pastry?

Egg wash is your secret weapon for achieving that beautiful golden-brown, glossy, and crisp puff pastry crust. The proteins in the egg promote browning and create a lovely sheen. It also aids in crisping the pastry as it bakes. Don’t skip this simple step; it makes a significant visual and textural difference!

Why do I need to cut slits in the puff pastry?

Those seemingly simple slits are crucial for steam release. As the chicken pot pie bakes, the filling generates steam. Without vents, this steam can’t escape, leading to pressure build-up that can cause the puff pastry to puff unevenly, develop large air pockets, or even burst, causing filling to bubble out. Slits act as chimneys, allowing steam to vent, ensuring a beautifully even and intact puff pastry crust.

Can I freeze chicken pot pie for later?

Absolutely! Chicken pot pie is freezer-friendly, offering great make-ahead convenience.

Freezing Baked Pot Pie: Let the baked pot pie cool completely. Wrap it tightly in freezer-safe wrap and then in foil, or place it in an airtight freezer container. It can be stored in the freezer for up to 3 months. To reheat, bake from frozen in a preheated oven at 350°F (175°C) until heated through, likely adding 30-45 minutes to the original baking time.
Freezing Unbaked Pot Pie: Assemble the pot pie but do not bake. Wrap it extremely well to prevent freezer burn – several layers of plastic wrap and then foil are recommended. Freeze for up to 3 months. When ready to bake, you can bake it directly from frozen. Preheat your oven to 400°F (200°C) and bake for approximately 60-75 minutes, or until the crust is golden brown and the filling is bubbly and heated through.

For leftover cooked chicken pot pie, store it in an airtight container in the refrigerator for 3-4 days. Reheat in the oven or microwave until warmed through.

Serving spoon lifting a portion of Puff Pastry Chicken Pot Pie, showcasing the creamy texture and vegetable mix.

Ingredients for Puff Pastry Chicken Pot Pie: Your Shopping List

Before you start cooking, gather these simple ingredients. (See the recipe card below for exact measurements).

Ingredient lay flat: butter, diced onion, minced garlic, all-purpose flour, chicken broth, milk, garlic powder, onion powder, salt, black pepper, thyme, frozen peas and carrots, shredded cooked chicken, puff pastry, egg, water, and parsley.

Butter: Unsalted butter forms the base of our creamy sauce and adds richness.
Onion & Garlic: Aromatics that build flavor in the filling. Diced onion and minced garlic are key for a savory base.
All-Purpose Flour: The thickening agent for our creamy sauce.
Chicken Broth & Milk: Liquid components for the sauce, adding depth and creaminess. Chicken broth enhances the chicken flavor, while milk contributes to the creamy texture.
Garlic Powder & Onion Powder: Enhance the garlic and onion notes, adding another layer of flavor.
Salt & Pepper: Essential seasonings to balance and enhance all the flavors.
Dried Thyme: A classic herb that complements chicken beautifully, adding a subtle earthy and savory note.
Frozen Peas and Carrots: A convenient and colorful vegetable mix for classic pot pie goodness.
Cooked Chicken: Shredded cooked chicken – rotisserie chicken is a fantastic shortcut for convenience and flavor.
Puff Pastry: Store-bought puff pastry – the star of our easy crust! Thaw it according to package directions.
Egg & Water (for Egg Wash): To create the golden, glossy crust.
Fresh Parsley (optional): For a fresh, vibrant garnish.

Step-by-Step Guide: Making Your Puff Pastry Chicken Pot Pie

Let’s walk through the easy steps to create this comforting dish.

Preheat & Butter Base: Preheat your oven to 400°F (200°C). In a medium saucepan, melt butter over medium heat.

Sauté pan with melting butter, diced onion, and minced garlic.
Sauté Aromatics: Add diced onion to the melted butter and cook for about 2 minutes until softened. Then, add minced garlic and cook for another 30 seconds until fragrant. Be careful not to burn the garlic.
Create Roux: Whisk in all-purpose flour into the onion and garlic mixture. Cook for 30 seconds, whisking constantly. This creates a roux, which will thicken our sauce.

Sauté pan with melting butter, diced onion, and minced garlic.
Build Creamy Sauce: Gradually whisk in chicken broth and milk to the roux, whisking continuously to prevent lumps. Bring the mixture to a boil and let it simmer for 2 minutes, still whisking, until the sauce thickens slightly.

Sauté pan with melting butter, diced onion, and minced garlic.
Season & Combine Filling: Remove the saucepan from the heat. Whisk in garlic powder, onion powder, salt, black pepper, and dried thyme. Stir in frozen peas and carrots and shredded cooked chicken.

Vegetables and cooked chicken being stirred into the creamy sauce in the saucepan.
Assemble Pot Pie: Pour the chicken mixture into an 8×8 inch casserole dish. If needed, gently roll out the thawed puff pastry to slightly enlarge it to fit over the dish with about ½ inch overhang on all sides. Place the puff pastry over the filling. Cut 4 slits in the top of the pastry for steam to escape.

Pot pie filling in a baking dish with puff pastry being placed over the top and slits cut into the pastry.
Egg Wash & Bake: In a small bowl, whisk together the egg and water to create the egg wash. Brush the egg wash evenly over the puff pastry. Bake in the preheated oven for 25-30 minutes, or until the puff pastry is puffed, golden brown, and the filling is bubbly.
Garnish & Serve: If desired, sprinkle fresh parsley over the top for garnish. Let it cool slightly before serving. Enjoy your delicious Puff Pastry Chicken Pot Pie!

Slice of Puff Pastry Chicken Pot Pie being served from the baking dish with a serving spoon.

Craving More Comfort Food?

Looking for other heartwarming recipes? Explore these related dishes that are perfect for cozy nights and family dinners!

Puff Pastry Chicken Pot Pie Recipe Card

Jump to Recipe

This easy Puff Pastry Chicken Pot Pie is made with a thick and creamy filling that is topped with a store-bought puff pastry to make a delicious top crust!

Print Recipe

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4
Author: Brandie @ The Country Cook

Ingredients

6 Tablespoons salted butter
1 medium onion, diced
3 cloves garlic, minced
6 Tablespoons all-purpose flour
2 cups chicken broth
1 cup milk
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon dried thyme
15 ounce bag frozen peas and carrots
2 cups cooked and shredded chicken
1 sheet frozen puff pastry, thawed
1 large egg + 1 Tablespoon water
1 Tablespoon minced fresh parsley for garnish (optional)

Instructions

Preheat the oven to 400°F (200°C). Add butter to a medium saucepan over medium heat.
Once melted, add diced onion and cook for 2 minutes, stirring occasionally. Add minced garlic and cook for 30 seconds, stirring constantly.
Whisk in all-purpose flour and cook for 30 seconds, continuing to whisk.
Gradually add chicken broth and milk to the flour mixture, whisking constantly. Bring to a boil, then let it boil for 2 minutes, whisking the whole time.
Remove from heat. Whisk in garlic powder, onion powder, salt, black pepper, and dried thyme.
Stir in frozen peas and carrots and cooked shredded chicken.
Transfer the chicken mixture to an 8×8-inch casserole dish.
If necessary, roll out thawed puff pastry to fit the top of the casserole dish with about 1/2-inch extra on all sides. Place puff pastry on top and cut 4 slits for steam to escape.
Whisk together egg and water. Brush egg wash on puff pastry.
Bake until pastry is golden brown, about 25 to 30 minutes. Sprinkle parsley on top (optional) and serve.

Video

Watch Recipe Video

Recipe Notes

See FAQ section above for freezing tips.
Use frozen vegetables for best results.
Don’t forget to cut slits in the puff pastry.
Egg wash is crucial for golden color and crispness.

Course: Main Course
Cuisine: American

Nutrition

Nutritional Disclaimer: Nutritional information is an estimate. Use an online nutrition calculator for precise values.

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