This easy chicken pot pie recipe uses leftover chicken, frozen peas and carrots, and puff pastry for a simple, satisfying dinner any night of the week. It’s classic comfort food for cozy evenings.

This chicken pot pie features tender chicken in a rich gravy with peas, carrots and potatoes, all topped with a golden, flaky puff pastry crust. It’s an effortless way to turn leftovers into a homey, crowd-pleasing meal.

Using a store-bought rotisserie chicken and frozen vegetables makes this recipe fast without sacrificing flavor. The puff pastry bakes into a delicate, crisp topping with a perfect crunch.

Tips for an Easy Chicken Pot Pie with Puff Pastry

Puff Pastry

Thaw puff pastry overnight in the refrigerator when possible. If you need to thaw it more quickly, leave it on the counter away from heat while you assemble the filling. The pastry should be pliable enough to unfold and roll out without breaking, but not so warm that the butter melts. Check it every 15–20 minutes until it reaches a texture that rolls smoothly into a single layer.

Filling

All filling ingredients should be cooked before you assemble the pot pie so the pastry only needs to bake. The filling keeps well and actually tastes better after a day in the fridge, making it ideal for make-ahead meals.

Leftover rotisserie chicken and frozen peas and carrots are great time-savers. They cut down prep time while still producing a delicious result for busy weeknights.

You can bake the pot pie in individual ramekins or a single casserole dish. Do not fill containers past three quarters full — the gravy will bubble as it heats and can spill over. Place baking dishes on a sheet pan to catch any potential drips.

Roll the puff pastry so the surface is smooth before cutting pieces to cover your bakeware. Puff pastry will shrink slightly as it bakes, so cut pieces with about an inch of overhang on all sides. Brush the sides of your dish with egg wash to help the pastry stick and form a good seal, then brush the top for a shiny, golden finish.

Bake until the puff pastry puffs and turns a deep golden brown with a flaky, crisp texture. Serve hot and enjoy — this recipe often inspires second helpings.

Enjoy this easy chicken pot pie with a puff pastry crust — comfort food made simple.

I hope you enjoy the recipe — please leave a rating or comment below if you try it. Subscribe to recipe newsletters or follow your favorite food accounts to get more ideas and tips.

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Easy Chicken Pot Pie with Puff Pastry

By Jamie

This easy chicken pot pie uses leftover chicken, frozen peas and carrots, and puff pastry for a quick and comforting dinner you can enjoy any night of the week.

Servings: 4 | Prep: 20 mins | Cook: 40 mins | Total: 1 hr

Ingredients

• 1/4 cup butter
• 1/4 cup flour
• 2 1/4 cups chicken stock
• 2 1/2 cups chicken, pre-cooked or uncooked, cut into 1-inch pieces
• 3/4 cup diced potatoes (about 1/2-inch pieces)
• 1/4 cup chopped celery
• 1/4 cup chopped onions
• 1 1/2 cups frozen peas and carrots
• 1/8 teaspoon cayenne pepper (optional)
• 1 teaspoon dried herbs (rosemary, thyme, or sage)
• Salt and pepper to taste
• 1 packet puff pastry, thawed
• 1 egg (for egg wash)

Instructions

1. Thaw the puff pastry overnight in the refrigerator or on the countertop away from heat until pliable but not soft and greasy.
2. Preheat the oven to 400°F (200°C).
3. In a large pot over medium-high heat, melt the butter and whisk in the flour. Cook for 3–4 minutes until the roux turns a light tan color.
4. Add the chicken stock, potatoes, celery, onions, cayenne pepper (if using), and dried herbs. If using uncooked chicken, add it now. Bring to a boil and simmer until the chicken and potatoes are cooked through. If using pre-cooked chicken, add it after the mixture has cooked and is thickened. Season with salt and pepper, then remove from heat.
5. Stir in the frozen peas and carrots. Fill ramekins or a baking dish no more than three quarters full and allow to cool slightly; the frozen vegetables help the filling cool faster.
6. On a lightly floured surface, roll the thawed puff pastry smooth and cut pieces large enough to drape over each dish, leaving about 1 inch of overhang on all sides.
7. Mix the egg with 1 tablespoon of water to make an egg wash. Brush the edges of the baking dish with egg wash, press the pastry to the edges to seal, and brush the tops with egg wash for a shiny, golden finish.
8. Bake for 30–40 minutes, or until the puff pastry is golden brown and crisp. Let rest a few minutes before serving.

Notes

• Puff pastry should be thawed enough to unfold into a single layer and roll smoothly. If it tears, it needs more thawing. If it becomes sticky or greasy, it has thawed too much.
• Thawing overnight in the refrigerator gives the best control. If thawing on the countertop, check every 15–20 minutes and refrigerate once pliable until ready to use.
• The filling can be made ahead and refrigerated for 3–4 days; flavors meld and often improve overnight.

Nutrition

Calories: 297.49 kcal, Carbohydrates: 17.14 g, Protein: 13.23 g, Fat: 19.54 g, Saturated Fat: 9.59 g, Cholesterol: 100.9 mg, Sodium: 344.02 mg, Potassium: 414.63 mg, Fiber: 1.56 g, Sugar: 2.75 g, Vitamin A: 515.75 IU, Vitamin C: 6.04 mg, Calcium: 36.41 mg, Iron: 2.73 mg.

Nutrition information is automatically calculated and should be used as an approximation.

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