You’ll love this chicken pot pie with puff pastry because it’s the kind of comforting meal that feels homemade but doesn’t demand a full day in the kitchen. There’s no need to fuss with pie dough — store-bought puff pastry gives you that buttery, flaky top in a fraction of the time. The filling is rich and creamy, with tender chunks of chicken simmered in a velvety sauce alongside carrots, celery, and a touch of smoky bacon for extra depth. As it bakes, the puff pastry squares rise into golden, crispy layers that shatter gently with every bite, contrasting beautifully with the creamy filling underneath. And best of all, it’s make-ahead friendly — you can prepare the filling up to two days ahead, then assemble and bake when you’re ready for cozy, comfort-in-a-dish bliss.
If you love this chicken pot pie with puff pastry, try my Skillet Cornbread or Loaded Mashed Potato Casserole next — both are cozy, oven-baked dishes that complete your comfort-food lineup.
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Ingredients
for the filling:
- 4 Tbsp (56g) unsalted butter, divided
- 60g bacon (about 2 slices), roughly chopped
- 1 lb (454g) skinless boneless chicken breast/ thighs, cut into small cubes
- 1 medium onion, finely diced (about 1 cup / 115g)
- 2 medium celery stalks, finely diced (about 1 cup / 115g)
- 2 medium carrots, finely diced (about 1 cup / 115g)
- Salt and black pepper, to taste
- 1½ Tbsp (12g) all-purpose flour
- ½ tsp fine salt
- ¾ cup (180ml) chicken stock
- ½ cup (125ml) heavy cream/ double cream
- 1½ tsp dried thyme
for assembly:
- 1 sheet puff pastry, thawed but still cold
- 1 egg, beaten (for egg wash) + 1 tablespoon water
Instructions
Step 1.
Preheat to 400°F (200°C). Prep your chicken and vegetables. Lightly butter a 6-cup or 8-cup baking dish (medium casserole size or similar).
TIP: Not sure about your dish size? Fill it with water, 1 cup at a time, then pour it out — if it holds about 6 cups of water, it’s the perfect size for this recipe.
Step 2.
Cook the chicken and bacon. In a large skillet, melt 2 Tbsp (28g) butter over medium heat. Add the bacon and cook for about 2 minutes to render the fat. Add the chicken, season with salt and pepper, and cook until lightly golden and cooked through, about 6–8 minutes. Transfer to a bowl and set aside.
- 4 Tbsp (56g) unsalted butter, divided
- 2 slices (about 60g) bacon, roughly chopped
- 450g (1 pound) skinless, boneless chicken breast or thigh, cut into small cubes
- salt and black pepper to taste
Step 3.
Sauté the vegetables. In the same pan, melt the remaining 2 Tbsp (28g) butter. Add the onion, celery, and carrots. Cook over medium heat, stirring often, until the vegetables are softened but still hold some texture, about 10 minutes. Season with salt and pepper.
- 4 Tbsp (56g) unsalted butter, divided
- 1 cup (115g) onion, finely diced (about 1 medium onion)
- 1 cup (115g) celery stalks, finely diced (about 3 medium celery stalks)
- 1 cup (115g) carrots, finely diced (about 2 medium carrots)
- salt and black pepper to taste
Step 4.
Sprinkle flour (14g) and ½ tsp salt over the vegetables; stir well to coat. Gradually pour in 180ml (¾ cup) chicken stock, stirring constantly until smooth. Stir in the cream (125ml) and cook for 2–3 minutes, until the sauce thickens slightly and coats the back of a spoon. Add the thyme and stir to combine.
- 1½ Tbsp (12g) all-purpose flour
- ½ tsp salt
- ¾ cup (180ml) chicken stock
- ½ cup (125ml) heavy cream
- 1½ tsp dried thyme
Step 5.
Combine the filling. Return the chicken and bacon to the skillet and stir until everything is evenly coated. Taste and adjust seasoning as needed. Remove from the heat and transfer to your prepared baking dish.
Step 6.
Top with puff pastry squares. Cut the puff pastry sheet into 3-inch squares. Arrange them over the filling, slightly overlapping but leaving small gaps for steam to escape. Brush lightly with egg wash.
NOTE: You can also cut the puff pastry into strips (if you’re feeling fancy) or keep it as one whole sheet for a more traditional “lid.” If covering the entire dish, don’t forget to cut a few small vents in the center to let steam escape while baking.
- 1 sheet puff pastry, thawed but still cold
- 1 pc egg (any size), beaten and mix with 1 Tbsp water
Step 7.
Bake uncovered at 400°F (200°C) for 25 minutes, or until the puff pastry is puffed and deep golden brown and the filling is bubbling around the edges. Let the pot pie rest for 10 minutes before serving so the filling can thicken slightly.
Cook’s Notes
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