Chicken Pot Pie
I’m all about the cozy recipes lately, and this puff pastry chicken pot pie will be on repeat all season. The base is made from a blend of frozen vegetables, sweet potatoes, and shredded chicken with a creamy seasoned sauce. It’s topped with flakey puff pastry and baked until golden for a crispy crust.
Traditionally, pot pie is made with a layer of pie crust as a topping, but I love this puff pastry variation. It’s an all-in-one dish to serve for weeknight dinner, and a delicious way to serve more veggies this holiday season.
Puff pastry pot pie is a simple dish to impress your guests and a nourishing way to pack in extra fiber at dinner time. I love that it’s made all in one pan and can be served directly out of the oven. I used my new braiser pan for this recipe which was the perfect stove top to oven to table cookware.
The dish is packed with savory flavor and can easily be customized. It has a creamy and hearty filling that can be made with any blend of vegetables you like.
Ingredients in puff pastry chicken pot pie
- Puff pastry sheet– you’ll need one sheet of puff pastry for this recipe, thawed and cut into smaller rectangles
- Frozen mixed veggies: These packs normally come in a variety of of peas, carrots, corn and green beans.
- Fresh veggies: I used diced sweet potatoes and onions, but you can add chopped mushrooms and celery for even more flavor
- Shredded chicken: I boiled chicken drumsticks then shredded them. You can use chicken breast or store-bought rotisserie chicken.
- Milk– milk adds a delicious creaminess to this dish. I used almond milk as a dairy alternative
- Low-sodium vegetable or chicken broth– this will help create a saucy base for the vegetable filling
- Flour– the flour is crucial in this recipe to thicken the veggie base
- Spices: salt, pepper, garlic, turmeric and thyme
- Boil the chicken for 25 minutes, then shred it off of the bone, discarding the skin
- Heat a large skillet with olive oil and saute the onion until browned. Add the frozen mixed vegetables to the pan with the diced sweet potato, spices, herbs and flour. Toss together
- Pour the milk and broth into the pan and mix in the shredded chicken. Cover the pan and bring it to a boil. Once boiling, reduce the pan to simmer for 10 minutes.
- Roll out your sheet of puff pastry so that its thin enough to cover the pan. Cover the filling with the puff pastry, and poke a few holes throughout using a fork.
- Brush the pastry with a whisked egg. Bake on 400 F for about 25 minutes until crisp and browned.
Make it your own
Use your favorite blend of veggies
I used a bag of frozen mixed vegetables and fresh sweet potatoes and onions. You can add in chopped mushrooms, celery, potatoes or even broccoli
Make it gluten-free
You can swap your favorite gluten-free pie crust or puff pastry sheet for this recipe, and use a 1:1 GF flour blend to make the filling gluten-free
Storing & reheating
- The filling can be prepared a day in advance and refrigerated, then layered with the puff pastry right before baking
- This recipe tastes best the day it’s made, but leftovers can be refrigerated for up to 4 days
- For best results, reheat leftovers in the oven at 350 degrees F until warm, for about 10-15 minutes. The oven will keep the crust crisp, but reheating in the microwave is also an option
This dish is the perfect weeknight dinner or holiday dish to serve to a crowd. I love that it’s made all in one pan and can be served directly out of the oven for an easy family meal.
Seasonal dishes that are perfect for fall:
Roasted Beet Kale Salad
Wild Rice Harvest Salad
Fall Quinoa Salad with Apricot Vinaigrette
Chicken Pot Pie
Ingredients
- 1 sheet of puff pastry
- 6-8 chicken drumsticks, or 2 large chicken breast. If using pre-cooked chicken, you'll need about 2 cups shredded chicken
- 10 oz frozen mixed vegetables corn, peas, carrots
- 1 yellow onion diced
- 1 sweet potato diced
- 1 cup milk of choice I used unsweetened almond milk
- 1 1/2 cups vegetable or chicken broth
- 1/3 cup flour
- 1 tbsp fresh thyme
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp black pepper
- 1/4 tsp turmeric
- 1 egg whisked
Directions
- Bring a large pot of water to a boil. Once boiling, add the chicken drumsticks and boil for 25 minutes until cooked through. Drain the water. Remove the skin and shred the chicken off of the bone.
- Preheat the oven to 400 F
- Add the olive to a large braiser pan or skillet, one that’s at least 10-12″ wide and holds about 3 quarts. Add in the diced onion and saute for about 5-6 minutes.
- Add the bag of frozen mixed vegetables, diced sweet potato, spices, fresh thyme and flour. Toss together.
- Pour in the broth, milk and the shredded chicken and mix well.
- Cover the pan and bring it to a boil. Once boiling, reduce the heat to low and simmer for 10 minutes until the sauce thickens. Remove the pan from the heat. Adjust salt if needed.
- Roll out the puff pastry to thin it out so its large enough to fit over the filling. Cover the filling with the rolled out pastry sheet, overlapping the edges into the pan.
- Whisk an egg in a small bowl and brush the top of the puff pastry with the egg. Poke a few holes with a fork throughout the pastry sheet.
- Bake for 25-30 minutes, until browned. Let stand for 10 minutes before cutting into it.
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