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Puff Pastry Chicken Pot Pie

Puff pastry chicken pot pie with a silky cream filling and a golden, shatter-crisp crust. Filled with shredded chicken, peas, and vegetables, then baked until puffed and deeply browned.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 2 puff pastry
  • 1 egg, beaten
Filling
  • 3 tbsp butter
  • 1 yellow onion, diced
  • 2 carrots, diced
  • 0.3333333333 cup flour
  • 1.5 cup chicken broth
  • 0.75 cup cream
  • 3 cup shredded chicken
  • 1 cup frozen peas

Equipment

  • 1 cast iron skillet

Method
 

Make the filling
  1. Line a pie dish with one puff pastry sheet, pressing it into the dish edges so it holds shape. Set aside while you cook the filling.
  2. Sauté the butter, yellow onion, and carrots in a cast iron skillet over medium heat until the vegetables soften, about 5 minutes. Stir occasionally so nothing browns too fast.
  3. Whisk in the flour and cook for 1 minute to remove the raw taste. Keep stirring until the mixture looks slightly paste-like.
  4. Whisk in the chicken broth and then whisk in the cream until smooth, simmering just until thickened, 3 to 5 minutes. The sauce should coat the back of a spoon.
  5. Stir in the shredded chicken and frozen peas, heating through until hot, about 2 minutes. Turn off the heat and let the filling cool before assembling.
Assemble and bake
  1. Spoon the cooled chicken filling into the pastry-lined pie dish and spread it into an even layer. Leave a small border so the top crust can seal.
  2. Top with the second puff pastry sheet, trimming any overhang if needed. Press the edges to seal firmly.
  3. Brush the top pastry with the beaten egg to help it brown. Aim for full coverage for a deep golden color.
  4. Bake at 400°F for 35 minutes, until the crust is puffed and deeply golden. Let it rest for 5 minutes before slicing so the filling sets.

Notes

Pro tip: cool the filling to warm-room temperature before adding it—this keeps the puff pastry layers flaky instead of steaming into softness. Refrigerate leftovers in an airtight container for up to 3 days; reheat in a 350°F oven until hot and crisp. Freezing is not recommended because the puff pastry crust texture can soften after thawing. For a dietary swap, use unsalted butter and replace the cream with lactose-free cream for a similar silky filling.