29 Delicious Chicken Pot Pie Recipes with Flaky Puff Pastry

Hearty, comforting, and endlessly versatile—chicken pot pie with flaky puff pastry is the ultimate cozy meal that never disappoints. Whether you’re craving a quick weeknight dinner or a show-stopping weekend feast, these 29 recipes offer something for every taste and skill level. Get ready to fall in love with this classic comfort food all over again!

Classic Chicken Pot Pie with Buttery Puff Pastry

A comforting classic that never fails to satisfy, this chicken pot pie combines tender chicken and vegetables in a creamy sauce, all encased in a flaky puff pastry crust. As we walk through each step together, you’ll see how simple techniques create this beloved dish. Let’s begin with gathering our ingredients and preparing our workspace.

Ingredients

Chicken breast – 1 lb

Frozen mixed vegetables – 2 cups

Chicken broth – 1 cup

Heavy cream – ½ cup

All-purpose flour – ¼ cup

Butter – 3 tbsp

Puff pastry sheet – 1

Salt – 1 tsp

Black pepper – ½ tsp

Instructions

1. Preheat your oven to 400°F and position the rack in the center.
2. Cut 1 lb chicken breast into ½-inch cubes using a sharp chef’s knife.
3. Melt 3 tbsp butter in a large oven-safe skillet over medium heat.
4. Add chicken cubes and cook for 6-8 minutes until no pink remains, stirring occasionally.
5. Sprinkle ¼ cup all-purpose flour over the chicken and stir constantly for 1 minute to cook the raw flour taste out.
6. Gradually pour in 1 cup chicken broth while whisking continuously to prevent lumps.
7. Add 2 cups frozen mixed vegetables and bring the mixture to a simmer.
8. Stir in ½ cup heavy cream, 1 tsp salt, and ½ tsp black pepper.
9. Cook for 3-4 minutes until the sauce thickens enough to coat the back of a spoon.
10. Remove the skillet from heat and let the filling cool slightly while you prepare the pastry.
11. Unfold 1 puff pastry sheet on a lightly floured surface and roll it out to fit your skillet.
12. Carefully place the pastry over the filling, tucking the edges inside the skillet rim.
13. Cut 3-4 small slits in the pastry top to allow steam to escape during baking.
14. Bake for 25-30 minutes until the pastry is golden brown and puffed.
15. Let the pot pie rest for 10 minutes before serving to allow the filling to set.

Now you have a golden-crusted masterpiece ready for the table. Notice how the flaky pastry shatters with each bite, revealing the creamy interior where tender chicken and vegetables meld perfectly. Nothing quite compares to serving individual portions straight from the skillet, with the steam releasing that comforting aroma as you break through the crust.

Creamy Herb Chicken Pot Pie with Puff Pastry Top

Remember those chilly evenings when only the ultimate comfort food will do? This creamy herb chicken pot pie delivers exactly that—a rich, savory filling topped with flaky golden pastry that transforms simple ingredients into pure coziness. Ready to create this classic with a foolproof, step-by-step approach? Let’s begin.

Ingredients

• Chicken breast – 1 lb
• Butter – 3 tbsp
• Onion – 1 medium
• Carrots – 2 medium
• Frozen peas – 1 cup
• Flour – ¼ cup
• Chicken broth – 1 ½ cups
• Heavy cream – ½ cup
• Fresh thyme – 1 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp
• Puff pastry sheet – 1

Instructions

1. Preheat your oven to 400°F.
2. Dice the chicken breast into ½-inch cubes.
3. Melt the butter in a large oven-safe skillet over medium heat.
4. Add the diced chicken and cook for 6–8 minutes until no pink remains.
5. Remove the chicken from the skillet and set it aside.
6. Chop the onion and carrots into ¼-inch pieces.
7. Sauté the onion and carrots in the same skillet for 5–7 minutes until softened.
8. Sprinkle the flour over the vegetables and stir for 1 minute to cook out the raw taste.
9. Pour in the chicken broth while stirring constantly to prevent lumps.
10. Add the heavy cream, fresh thyme, salt, and black pepper.
11. Simmer the mixture for 3–5 minutes until it thickens to a gravy consistency.
12. Stir in the frozen peas and cooked chicken.
13. Roll out the puff pastry sheet to fit the top of your skillet.
14. Place the pastry over the filling, pressing the edges gently against the skillet rim.
15. Cut three 1-inch slits in the center of the pastry to allow steam to escape.
16. Bake for 25–30 minutes until the pastry is puffed and golden brown.

Zesty herbs and velvety cream meld with tender chicken and vegetables beneath that crisp, buttery crust. For a stunning presentation, serve individual portions in rustic bowls, or pair it with a simple arugula salad to balance the richness.

Cheesy Chicken Pot Pie with Puff Pastry Crust

There’s something deeply comforting about a homemade pot pie, especially when it features a flaky puff pastry crust and a rich, cheesy filling. This cheesy chicken pot pie recipe breaks down the process into simple, manageable steps perfect for beginners. Today we’ll create this cozy classic from start to finish.

Ingredients

Chicken breast – 1 lb

Frozen mixed vegetables – 2 cups

Chicken broth – 1½ cups

Heavy cream – ½ cup

Shredded cheddar cheese – 1 cup

Puff pastry sheet – 1

Butter – 2 tbsp

Flour – ¼ cup

Salt – 1 tsp

Black pepper – ½ tsp

Instructions

1. Preheat your oven to 400°F.
2. Cut the chicken breast into ½-inch cubes.
3. Season the chicken cubes with ½ teaspoon salt and ¼ teaspoon black pepper.
4. Melt the butter in a large oven-safe skillet over medium heat.
5. Cook the seasoned chicken for 5-7 minutes until no longer pink, stirring occasionally.
6. Sprinkle the flour over the cooked chicken and stir for 1 minute to cook out the raw flour taste.
7. Gradually pour in the chicken broth while stirring constantly to prevent lumps.
8. Add the frozen mixed vegetables and bring the mixture to a simmer.
9. Cook for 3 minutes until the sauce thickens slightly.
10. Stir in the heavy cream and remaining salt and pepper.
11. Remove the skillet from heat and fold in the shredded cheddar cheese until melted.
12. Unfold the puff pastry sheet and place it directly over the filling in the skillet.
13. Trim any excess pastry hanging over the edges, leaving about 1 inch overhang.
14. Tuck the overhanging pastry edges inside the skillet rim to create a sealed crust.
15. Cut 3-4 small slits in the center of the pastry to allow steam to escape during baking.
16. Bake for 25-30 minutes until the pastry is golden brown and puffed.
17. Let the pot pie rest for 10 minutes before serving to allow the filling to set.

Every bite delivers the perfect contrast between the buttery, flaky pastry and the creamy, cheesy filling. The vegetables add just the right amount of texture while the chicken provides hearty protein. For a special presentation, serve individual portions in small cast iron skillets or garnish with fresh thyme sprigs before bringing to the table.

Southwestern Style Chicken Pot Pie with Spicy Puff Pastry

Tackling comfort food with a spicy twist makes this Southwestern Style Chicken Pot Pie a standout weeknight dinner. This recipe guides you through creating a flavorful filling topped with spicy puff pastry that bakes to golden perfection. You’ll appreciate how methodical steps ensure even beginners achieve delicious results.

Ingredients

Chicken breast – 1 lb
Onion – 1 medium
Red bell pepper – 1
Frozen corn – 1 cup
Black beans – 15 oz can
Chicken broth – 1 cup
Heavy cream – ½ cup
Flour – 2 tbsp
Chili powder – 1 tbsp
Cumin – 1 tsp
Salt – 1 tsp
Puff pastry – 1 sheet
Egg – 1

Instructions

1. Preheat your oven to 400°F.
2. Dice the chicken breast into ½-inch cubes.
3. Chop the onion into ¼-inch pieces.
4. Cut the red bell pepper into ¼-inch dice.
5. Heat a large oven-safe skillet over medium-high heat for 2 minutes.
6. Add the diced chicken and cook for 5 minutes, stirring occasionally until no pink remains.
7. Transfer the cooked chicken to a clean plate using a slotted spoon.
8. Add the chopped onion and red bell pepper to the same skillet.
9. Cook the vegetables for 4 minutes, stirring every minute until slightly softened.
10. Sprinkle the flour over the vegetables and stir continuously for 1 minute to cook the raw flour taste out.
11. Pour in the chicken broth while whisking constantly to prevent lumps.
12. Add the heavy cream, chili powder, cumin, and salt to the skillet.
13. Stir the mixture continuously for 3 minutes until it thickens enough to coat the back of a spoon.
14. Drain and rinse the black beans.
15. Add the cooked chicken, black beans, and frozen corn to the skillet.
16. Stir everything together until fully combined.
17. Remove the skillet from heat.
18. Roll out the puff pastry sheet on a lightly floured surface to fit your skillet.
19. Whisk the egg with 1 tablespoon of water in a small bowl.
20. Brush the egg wash over the entire surface of the puff pastry.
21. Carefully place the pastry over the filling in the skillet, egg wash side up.
22. Cut three 1-inch slits in the center of the pastry to allow steam to escape.
23. Bake for 25 minutes until the pastry is puffed and golden brown.
24. Remove from oven and let rest for 10 minutes before serving.

Nothing beats breaking through that flaky, spicy crust to reveal the creamy chicken and bean filling underneath. The corn adds pleasant bursts of sweetness that balance the southwestern spices beautifully. For a complete meal, serve generous wedges alongside a crisp green salad dressed with lime vinaigrette.

Savory Mushroom and Chicken Pot Pie with Puff Pastry

Keeping a comforting homemade pot pie in your cooking repertoire means you’ll always have a crowd-pleasing meal ready. Knowing how to layer flavors and textures methodically will ensure a perfect result every time you make this classic dish.

Ingredients

Chicken breast – 1 lb
Mushrooms – 8 oz
Onion – 1 medium
Garlic – 2 cloves
Flour – ¼ cup
Chicken broth – 2 cups
Heavy cream – ½ cup
Frozen peas – 1 cup
Puff pastry – 1 sheet
Butter – 3 tbsp
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. Preheat your oven to 400°F.
2. Dice the chicken breast into ½-inch cubes.
3. Slice the mushrooms into ¼-inch thick pieces.
4. Chop the onion into small pieces.
5. Mince the garlic cloves finely.
6. Melt the butter in a large oven-safe skillet over medium heat.
7. Add the chicken pieces and cook for 5 minutes until lightly browned.
8. Remove the chicken from the skillet and set aside.
9. Add the mushrooms and onion to the same skillet.
10. Cook for 6 minutes until the mushrooms have released their liquid and onions are translucent.
11. Add the minced garlic and cook for 1 minute until fragrant.
12. Sprinkle the flour over the mushroom mixture and stir continuously for 2 minutes to cook out the raw flour taste.
13. Slowly pour in the chicken broth while stirring constantly to prevent lumps.
14. Add the heavy cream and stir until the sauce thickens, about 3-4 minutes.
15. Return the cooked chicken to the skillet.
16. Stir in the frozen peas.
17. Season with salt and black pepper.
18. Roll out the puff pastry sheet to fit your skillet.
19. Carefully place the pastry over the filling, tucking the edges inside the skillet.
20. Cut 3-4 small slits in the pastry to allow steam to escape.
21. Bake for 25 minutes until the pastry is golden brown and puffed.
22. Let the pot pie rest for 10 minutes before serving. Deliciously flaky pastry gives way to a rich, creamy filling where tender chicken and earthy mushrooms create perfect harmony. Consider serving individual portions in ramekins for an elegant presentation, or pair with a simple green salad to balance the richness of this comforting classic.

Hearty Vegetable and Chicken Pot Pie with Puff Pastry

During these crisp autumn evenings, nothing satisfies quite like a warm, comforting pot pie. Developing this recipe required balancing rich chicken flavor with vibrant vegetables, all encased in flaky puff pastry that bakes to golden perfection.

Ingredients

• Chicken breast – 1 lb
• Carrots – 2 cups, diced
• Celery – 1 cup, diced
• Onion – 1 cup, diced
• Frozen peas – 1 cup
• Chicken broth – 2 cups
• Heavy cream – ½ cup
• All-purpose flour – ¼ cup
• Butter – 3 tbsp
• Puff pastry – 1 sheet
• Salt – 1 tsp
• Black pepper – ½ tsp
• Egg – 1

Instructions

1. Preheat your oven to 400°F.
2. Cut the chicken breast into ½-inch cubes.
3. Melt the butter in a large oven-safe skillet over medium heat.
4. Add the diced onion, carrots, and celery to the skillet.
5. Cook the vegetables for 8 minutes, stirring occasionally, until they begin to soften.
6. Add the chicken cubes to the skillet.
7. Cook the chicken for 6 minutes, stirring frequently, until no longer pink.
8. Sprinkle the flour over the chicken and vegetables.
9. Cook the flour mixture for 2 minutes, stirring constantly, to remove the raw flour taste.
10. Pour in the chicken broth while stirring continuously.
11. Add the heavy cream, salt, and black pepper.
12. Bring the mixture to a simmer, then reduce heat to low.
13. Cook the filling for 5 minutes, stirring occasionally, until slightly thickened.
14. Stir in the frozen peas.
15. Remove the skillet from heat.
16. Roll out the puff pastry sheet to fit your skillet.
17. Place the pastry over the filling, tucking the edges inside the skillet.
18. Whisk the egg with 1 tablespoon of water in a small bowl.
19. Brush the egg wash evenly over the puff pastry.
20. Cut 4 small slits in the center of the pastry to allow steam to escape.
21. Bake the pot pie for 25 minutes at 400°F until the pastry is golden brown and puffed.
22. Remove the pot pie from the oven and let it rest for 10 minutes before serving.

Here’s what makes this pot pie special: the flaky, buttery pastry gives way to a creamy interior where tender chicken and sweet peas create perfect textural contrast. Heating individual servings the next day actually improves the flavors as they meld together overnight. Consider serving each portion with a simple green salad to cut through the richness.

Quick and Easy Chicken Pot Pie with Puff Pastry

Let’s create a comforting classic that’s perfect for busy weeknights. Learning to make chicken pot pie with puff pastry simplifies this traditional dish while delivering all the cozy flavors you crave. This methodical approach ensures even beginners achieve flaky, golden results every time.

Ingredients

Chicken breast – 1 lb
Frozen mixed vegetables – 2 cups
Cream of chicken soup – 10.5 oz can
Milk – ½ cup
Puff pastry – 1 sheet
Egg – 1
Water – 1 tbsp

Instructions

1. Preheat your oven to 400°F.
2. Cut the chicken breast into ½-inch cubes.
3. Cook the chicken cubes in a skillet over medium heat for 6-8 minutes until they reach 165°F internally.
4. Combine the cooked chicken, frozen mixed vegetables, cream of chicken soup, and milk in a 9-inch pie dish.
5. Unfold the puff pastry sheet and place it over the filling in the pie dish.
6. Trim any excess pastry hanging more than 1 inch over the dish edge.
7. Whisk the egg with 1 tablespoon of water in a small bowl.
8. Brush the egg wash evenly over the entire surface of the puff pastry.
9. Cut four 1-inch slits in the center of the pastry to allow steam to escape.
10. Bake for 25-30 minutes until the pastry puffs and turns golden brown.
11. Remove from oven and let rest for 10 minutes before serving.

Enjoy the contrast between the flaky, buttery pastry and the creamy, savory filling beneath. Each bite delivers tender chicken and vegetables in a rich sauce that’s perfectly balanced. Try serving individual portions in ramekins for an elegant presentation that maintains the same delicious texture.

Gourmet Chicken Pot Pie with Garlic Puff Pastry

Knowing how to transform simple ingredients into a comforting classic is what makes this gourmet chicken pot pie with garlic puff pastry so rewarding. Keep your workspace organized and follow each step precisely for perfect results every time.

Ingredients

Chicken breast – 1 lb
Butter – 4 tbsp
Flour – ¼ cup
Chicken broth – 2 cups
Heavy cream – ½ cup
Frozen mixed vegetables – 2 cups
Garlic powder – 1 tsp
Salt – 1 tsp
Black pepper – ½ tsp
Puff pastry sheet – 1
Egg – 1

Instructions

1. Preheat your oven to 400°F. 2. Cut the chicken breast into ½-inch cubes. 3. Melt the butter in a large oven-safe skillet over medium heat. 4. Add the cubed chicken and cook for 6-8 minutes until no longer pink. 5. Sprinkle the flour over the chicken and stir continuously for 1 minute to cook out the raw flour taste. 6. Gradually pour in the chicken broth while whisking to prevent lumps. 7. Stir in the heavy cream until the sauce is smooth. 8. Add the frozen mixed vegetables, garlic powder, salt, and black pepper. 9. Simmer the mixture for 5 minutes until slightly thickened. 10. Remove the skillet from heat. 11. Roll out the puff pastry sheet to fit your skillet. 12. Whisk the egg with 1 tablespoon of water in a small bowl. 13. Brush the egg wash over the edges of the skillet. 14. Carefully place the puff pastry over the filling, pressing the edges to seal. 15. Brush the entire pastry surface with the remaining egg wash. 16. Cut three 1-inch slits in the center of the pastry to allow steam to escape. 17. Bake for 25-30 minutes until the pastry is golden brown and puffed. 18. Let the pot pie rest for 10 minutes before serving. Zesty garlic notes elevate the flaky, buttery crust while the creamy filling bursts with tender chicken and vegetables. Serve individual portions directly from the skillet for a rustic presentation that keeps the bottom crust crisp.

Rustic Chicken Pot Pie with Whole Wheat Puff Pastry

Haven’t we all craved that perfect comfort food that feels like a warm hug? This rustic chicken pot pie simplifies the classic with whole wheat puff pastry, creating a wholesome meal that’s surprisingly approachable for beginners. Let’s walk through each step together to create this cozy masterpiece.

Ingredients

Chicken breast – 1 lb
Carrots – 2 medium
Frozen peas – 1 cup
Onion – 1 medium
Whole wheat puff pastry – 1 sheet
Chicken broth – 2 cups
Flour – ¼ cup
Butter – 3 tbsp
Milk – ½ cup
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. Preheat your oven to 400°F and place a rack in the center position.
2. Dice the chicken breast into ½-inch cubes, ensuring uniform pieces for even cooking.
3. Chop the carrots and onion into ¼-inch pieces for consistent texture throughout the filling.
4. Melt the butter in a large oven-safe skillet over medium heat until it bubbles gently.
5. Add the diced chicken and cook for 5-7 minutes until all pieces turn white with no pink remaining.
6. Stir in the chopped carrots and onion, cooking for another 4 minutes until onions become translucent.
7. Sprinkle the flour evenly over the mixture and stir continuously for 1 minute to cook out the raw flour taste.
8. Gradually pour in the chicken broth while whisking constantly to prevent lumps from forming.
9. Add the milk, salt, and black pepper, then bring the mixture to a simmer.
10. Cook for 3-5 minutes until the sauce thickens enough to coat the back of a spoon.
11. Stir in the frozen peas and immediately remove the skillet from heat.
12. Unfold the whole wheat puff pastry sheet and place it directly over the filling in the skillet.
13. Trim any excess pastry hanging over the edges, leaving about ½ inch overhang to allow for expansion.
14. Cut four 1-inch slits in the center of the pastry to create steam vents for proper air circulation.
15. Bake for 25-30 minutes until the pastry puffs and turns golden brown with flaky layers visible.
16. Remove from the oven and let rest for 10 minutes before serving to allow the filling to set properly.

Keeping this pot pie rustic means embracing its imperfect beauty – the flaky whole wheat crust shatters beautifully against the creamy, vegetable-studded filling. Try serving individual portions in shallow bowls to capture every drop of the rich sauce, or pair with a simple green salad to cut through the richness for a complete meal that satisfies both comfort and nutrition cravings.

Light and Healthy Chicken Pot Pie with Puff Pastry

Diving into comfort food doesn’t have to mean abandoning your health goals. This light and healthy chicken pot pie uses puff pastry for that signature flaky top while keeping the filling nutritious and satisfying. Let’s walk through each step together to create this cozy classic with a wholesome twist.

Ingredients

Chicken breast – 1 lb

Olive oil – 2 tbsp

Onion – 1 medium

Carrots – 2 medium

Frozen peas – 1 cup

Chicken broth – 2 cups

Cornstarch – 2 tbsp

Puff pastry – 1 sheet

Instructions

1. Preheat your oven to 400°F.
2. Cut the chicken breast into ½-inch cubes.
3. Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat.
4. Add the chicken cubes and cook for 6-8 minutes until they reach 165°F internally.
5. Remove the chicken from the skillet and set aside.
6. Dice the onion and carrots into ¼-inch pieces.
7. Add the remaining tablespoon of olive oil to the same skillet.
8. Sauté the onion and carrots for 5-7 minutes until the onions become translucent.
9. Tip: Don’t wash the skillet between steps – those browned bits add incredible flavor to your filling.
10. Whisk the cornstarch with ¼ cup of chicken broth until completely smooth.
11. Pour the remaining chicken broth into the skillet with the vegetables.
12. Stir in the cornstarch mixture and bring to a simmer.
13. Cook for 2-3 minutes until the sauce thickens noticeably.
14. Tip: The sauce should coat the back of a spoon when it’s properly thickened.
15. Return the cooked chicken to the skillet.
16. Stir in the frozen peas.
17. Remove the skillet from heat.
18. Unfold the puff pastry sheet and place it directly over the filling in the skillet.
19. Trim any excess pastry hanging over the edges.
20. Cut 3-4 small slits in the center of the pastry to allow steam to escape.
21. Tip: For extra golden pastry, brush the top lightly with beaten egg before baking.
22. Bake for 20-25 minutes until the pastry is puffed and golden brown.
23. Let the pot pie rest for 5 minutes before serving.

Light and flaky pastry gives way to a creamy, vegetable-packed filling that feels indulgent yet remains surprisingly light. The tender chicken and sweet peas create a wonderful texture contrast against the crisp pastry crust. Leftovers reheat beautifully for lunch the next day, or try serving individual portions in ramekins for an elegant dinner party presentation.

Lemon Herb Chicken Pot Pie with Puff Pastry

Pulling a golden, flaky pot pie from the oven is one of life’s simple pleasures, especially when it’s filled with tender lemon herb chicken and vegetables. This recipe walks you through creating that comforting classic with store-bought puff pastry to keep things easy. Follow each step carefully for a perfect result every time.

Ingredients

Chicken breast – 1 lb
Butter – 3 tbsp
Onion – 1 medium
Carrots – 2 medium
Frozen peas – 1 cup
Chicken broth – 2 cups
Flour – ¼ cup
Heavy cream – ½ cup
Lemon juice – 2 tbsp
Fresh thyme – 1 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Puff pastry – 1 sheet
Egg – 1

Instructions

1. Preheat your oven to 400°F.
2. Cut the chicken breast into ½-inch cubes.
3. Melt the butter in a large oven-safe skillet over medium heat.
4. Add the chicken cubes and cook for 6 minutes, stirring occasionally, until no longer pink.
5. Remove the chicken from the skillet and set aside.
6. Dice the onion and carrots into ¼-inch pieces.
7. Add the diced onion and carrots to the same skillet and cook for 5 minutes until slightly softened.
8. Sprinkle the flour over the vegetables and cook for 1 minute while stirring constantly.
9. Gradually pour in the chicken broth while whisking to prevent lumps.
10. Stir in the heavy cream, lemon juice, and fresh thyme.
11. Bring the mixture to a simmer and cook for 3 minutes until thickened.
12. Add the frozen peas, cooked chicken, salt, and black pepper to the skillet.
13. Remove the skillet from heat.
14. Roll out the puff pastry sheet to fit your skillet.
15. Whisk the egg with 1 tablespoon of water in a small bowl.
16. Place the puff pastry over the filling in the skillet.
17. Brush the entire pastry surface with the egg wash using a pastry brush.
18. Cut 4 small slits in the center of the pastry to allow steam to escape.
19. Bake for 25 minutes until the pastry is puffed and golden brown.
20. Let the pot pie rest for 10 minutes before serving.

Deliciously flaky puff pastry gives way to a creamy, lemon-brightened chicken filling that’s both comforting and refreshing. The tender vegetables and herbs create a wonderful texture contrast with the crisp pastry crust. For a special presentation, serve individual portions in ramekins or garnish with extra fresh thyme sprigs.

Classic French Chicken Pot Pie with Puff Pastry

Diving into comfort food classics brings us to this timeless dish that combines tender chicken with vegetables in a rich sauce, all encased in flaky pastry. Following these methodical steps will ensure perfect results every time, even for first-time pie makers. Let’s begin with gathering our simple ingredients and preparing our workspace.

Ingredients

Chicken breast – 1 lb
Butter – 4 tbsp
Flour – ¼ cup
Chicken broth – 2 cups
Carrots – 2, diced
Peas – 1 cup
Puff pastry – 1 sheet
Egg – 1
Salt – 1 tsp

Instructions

1. Preheat your oven to 400°F. 2. Cut the chicken breast into 1-inch cubes. 3. Melt the butter in a large oven-safe skillet over medium heat. 4. Add the chicken cubes and cook for 6-8 minutes until no longer pink. 5. Remove the chicken from the skillet and set aside. 6. Add the diced carrots to the same skillet and cook for 5 minutes until slightly softened. 7. Sprinkle the flour over the carrots and butter, stirring constantly for 1 minute to cook the raw flour taste out. 8. Gradually pour in the chicken broth while whisking to prevent lumps. 9. Bring the mixture to a simmer and cook for 3-4 minutes until thickened. 10. Stir in the peas and cooked chicken. 11. Season the filling with 1 teaspoon of salt. 12. Roll out the puff pastry sheet to fit your skillet. 13. Beat the egg with 1 tablespoon of water to create an egg wash. 14. Brush the edges of the skillet with the egg wash. 15. Carefully place the puff pastry over the filling, pressing the edges to seal. 16. Brush the entire pastry surface with the remaining egg wash. 17. Cut 3-4 small slits in the pastry top to allow steam to escape. 18. Bake for 25-30 minutes until the pastry is golden brown and puffed. 19. Remove from oven and let rest for 10 minutes before serving. Soaring golden pastry gives way to a creamy, savory filling that’s both comforting and elegant. The flaky crust provides wonderful textural contrast to the tender chicken and vegetables. For a special presentation, serve individual portions in ramekins or garnish with fresh thyme sprigs.

Mediterranean Chicken Pot Pie with Olive Puff Pastry

Creating a Mediterranean chicken pot pie with olive puff pastry transforms a classic comfort dish into something uniquely flavorful. Carefully layer seasoned chicken with Mediterranean vegetables beneath a flaky, olive-studded crust for a satisfying meal that’s both familiar and exciting. This methodical approach ensures even beginners can achieve a golden, bubbling masterpiece.

Ingredients

Chicken thighs – 1 lb
Olive oil – 2 tbsp
Onion – 1 medium, diced
Garlic – 2 cloves, minced
Bell pepper – 1, diced
Zucchini – 1 medium, diced
Tomatoes – 2, chopped
Chicken broth – 1 cup
Puff pastry – 1 sheet
Kalamata olives – ½ cup, pitted and chopped
Egg – 1, beaten

Instructions

1. Preheat your oven to 400°F to ensure it’s ready for baking.
2. Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat.
3. Add 1 lb chicken thighs and cook for 6 minutes per side until browned.
4. Remove chicken from the skillet and let it rest on a cutting board.
5. Add the diced onion to the skillet and cook for 4 minutes until softened.
6. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
7. Add the diced bell pepper, zucchini, and chopped tomatoes to the skillet.
8. Pour in 1 cup chicken broth and bring the mixture to a simmer.
9. Shred the rested chicken thighs using two forks and return them to the skillet.
10. Roll out 1 sheet of puff pastry on a lightly floured surface to fit your skillet.
11. Stir ½ cup chopped Kalamata olives into the chicken and vegetable mixture.
12. Carefully place the puff pastry over the skillet, trimming any excess edges.
13. Brush the entire pastry surface with 1 beaten egg for a golden finish.
14. Cut 3 small slits in the center of the pastry to allow steam to escape.
15. Bake at 400°F for 25 minutes until the pastry is puffed and golden brown.
16. Remove from the oven and let it rest for 10 minutes before serving.

Perfectly flaky pastry gives way to a savory filling where tender chicken mingles with briny olives and sweet roasted vegetables. Present this pie directly from the skillet for a rustic tableside centerpiece, or pair individual servings with a simple arugula salad dressed in lemon vinaigrette to balance the rich flavors.

Smoky Bacon Chicken Pot Pie with Puff Pastry

Diving into comfort food perfection, this smoky bacon chicken pot pie combines familiar flavors with an elegant puff pastry crust that transforms weeknight cooking into something special. Follow these precise steps to create a dish that’s both hearty and impressively flaky, perfect for cozy dinners or sharing with friends.

Ingredients

Chicken breast – 1 lb
Bacon – 6 slices
Onion – 1 medium
Frozen mixed vegetables – 2 cups
Chicken broth – 1 ½ cups
Heavy cream – ½ cup
Flour – ¼ cup
Puff pastry – 1 sheet
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. Preheat your oven to 400°F.
2. Dice the chicken breast into ½-inch cubes.
3. Chop the bacon into ¼-inch pieces.
4. Cook the bacon in a large oven-safe skillet over medium heat for 8-10 minutes until crispy.
5. Remove the bacon with a slotted spoon, leaving 2 tablespoons of bacon fat in the skillet.
6. Add the diced chicken to the skillet and cook for 6-8 minutes until no longer pink.
7. Transfer the cooked chicken to the plate with the bacon.
8. Dice the onion into ¼-inch pieces.
9. Sauté the onion in the same skillet for 5 minutes until translucent.
10. Sprinkle the flour over the onions and cook for 1 minute while stirring constantly.
11. Gradually pour in the chicken broth while whisking to prevent lumps.
12. Stir in the heavy cream until fully incorporated.
13. Add the frozen mixed vegetables to the skillet.
14. Return the cooked chicken and bacon to the skillet.
15. Season the mixture with salt and black pepper.
16. Simmer the filling for 5 minutes until slightly thickened.
17. Unfold the puff pastry sheet and place it over the skillet filling.
18. Trim any excess pastry hanging more than 1 inch over the skillet edge.
19. Cut three 1-inch slits in the center of the pastry for steam to escape.
20. Bake for 25-30 minutes until the pastry is golden brown and puffed.

My final result delivers a satisfying contrast between the flaky, buttery crust and the creamy interior packed with smoky bacon and tender chicken. The vegetables maintain just enough bite to complement the rich sauce, making this pot pie substantial enough to stand alone or pair with a simple green salad for balance.

Spiced Curry Chicken Pot Pie with Layered Puff Pastry

Unquestionably comforting and perfect for chilly evenings, this spiced curry chicken pot pie brings warmth to your table with minimal effort. Using store-bought puff pastry makes assembly quick while delivering that impressive flaky crust everyone loves. Follow these simple steps to create a satisfying meal that feels both familiar and excitingly new.

Ingredients

Chicken thighs – 1 lb
Puff pastry – 1 sheet
Onion – 1 medium
Carrots – 2 medium
Frozen peas – 1 cup
Curry powder – 2 tbsp
Chicken broth – 1 cup
Heavy cream – ½ cup
Flour – 2 tbsp
Butter – 2 tbsp
Salt – 1 tsp

Instructions

1. Preheat your oven to 400°F.
2. Dice chicken thighs into 1-inch cubes.
3. Chop onion into ¼-inch pieces.
4. Slice carrots into ¼-inch thick rounds.
5. Melt butter in a large oven-safe skillet over medium heat.
6. Add chicken pieces and cook for 6 minutes until lightly browned.
7. Transfer chicken to a clean plate using a slotted spoon.
8. Add onion and carrots to the same skillet.
9. Sauté vegetables for 5 minutes until onions turn translucent.
10. Sprinkle flour over vegetables and stir continuously for 1 minute.
11. Whisk in chicken broth slowly until no lumps remain.
12. Stir in heavy cream until fully incorporated.
13. Add curry powder and salt, mixing thoroughly.
14. Return chicken to the skillet along with frozen peas.
15. Simmer the filling for 3 minutes until slightly thickened.
16. Remove skillet from heat and let cool for 5 minutes.
17. Unfold puff pastry sheet and place it over the filling.
18. Tuck pastry edges inside the skillet rim to secure.
19. Cut 3 small slits in the pastry center for steam ventilation.
20. Bake for 25 minutes until pastry puffs and turns golden brown.

Perfectly flaky pastry gives way to a creamy, aromatic filling where tender chicken and vegetables meld with warm curry spices. The golden crust provides delightful textural contrast to the rich interior, making each bite satisfyingly complex. For an elegant presentation, serve individual portions in small ramekins or accompany with a crisp green salad to balance the hearty flavors.

Conclusion

These twenty-nine chicken pot pie recipes showcase how versatile and comforting this classic dish can be. Whether you’re craving traditional flavors or something with a creative twist, there’s a perfect pot pie waiting for you. We hope you find a new family favorite! Don’t forget to leave a comment telling us which recipe you loved most and share this roundup on Pinterest.