Delicious Puff Pastry Chicken Pot Pie

Chicken Pot Pie
Photo by Jessica Kantak Bailey on Unsplash

Nothing says comfort food quite like a chicken pot pie, especially with a golden puff pastry topping. If you’ve steered clear of making it from scratch because it sounds like too much work, we’ve got great news for you. We’re using a simple, store-bought puff pastry hack that will have this dish oven-ready in no time.


  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • Salt and pepper, to taste
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon paprika
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 1/2 cup heavy cream
  • 3 cups cooked chicken, shredded (rotisserie chicken works great)
  • 1 cup frozen peas
  • 1 sheet of store-bought puff pastry, thawed


  1. Preheat your oven to 400°F.
  2. In a large skillet, heat olive oil over medium heat. Add onions, carrots, and celery, sautéing until soft. Stir in garlic, salt, pepper, thyme, and paprika, cooking for one minute. 
  3. Sprinkle flour over the vegetables, stirring until absorbed. 
  4. Gradually add chicken broth, stirring continuously until the mixture simmers and thickens. 
  5. Reduce heat and mix in heavy cream or milk, cooked chicken, and frozen peas; heat thoroughly. 
  6. Roll out puff pastry to fit your pie dish, pour in the chicken mixture, and slit the pastry top. 
  7. Bake for about 25 minutes until golden brown.