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Puff Pastry Chicken Potpie

When my wife is craving comfort food, I whip up this chicken pot pie with puff pastry. It's easy to make, sticks to your ribs and delivers soul-satisfying flavor. —Nick Iverson, Denver, Colorado
  • Total Time
    Prep: 45 min. Bake: 45 min. + standing
  • Makes
    8 servings


  • 1 package (17.3 ounces) frozen puff pastry, thawed
  • 2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
  • 1 teaspoon salt, divided
  • 1 teaspoon pepper, divided
  • 4 tablespoons butter, divided
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
  • 1 teaspoon minced fresh sage or 1/4 teaspoon rubbed sage
  • 1/2 cup all-purpose flour
  • 1-1/2 cups chicken broth
  • 1 cup plus 1 tablespoon half-and-half cream, divided
  • 2 cups frozen mixed vegetables (about 10 ounces)
  • 1 tablespoon lemon juice
  • 1 large egg yolk


  • Preheat oven to 400°. On a lightly floured surface, roll each pastry sheet into a 12x10-in. rectangle. Cut 1 sheet crosswise into six 2-in. strips; cut remaining sheet lengthwise into five 2-in. strips. On a baking sheet, closely weave strips to make a 12x10-in. lattice. Freeze while making filling.
  • Toss chicken with 1/2 teaspoon each salt and pepper. In a large skillet, heat 1 tablespoon butter over medium-high heat; saute chicken until browned, 5-7 minutes. Remove from pan.
  • In same skillet, heat remaining butter over medium-high heat; saute onion until tender, 5-7 minutes. Stir in garlic and herbs; cook 1 minute. Stir in flour until blended; cook and stir 1 minute. Gradually stir in broth and 1 cup cream. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes.
  • Stir in vegetables, lemon juice, chicken and the remaining salt and pepper; return to a boil. Transfer to a greased 2-1/2-qt. oblong baking dish. Top with lattice, trimming to fit.
  • Whisk together egg yolk and remaining cream; brush over pastry. Bake, uncovered, until bubbly and golden brown, 45-55 minutes. Cover loosely with foil if it starts getting too dark. Let stand 15 minutes before serving.

Chicken Potpie Tips

What's the difference between pie crust and puff pastry?

Puff pastry is made from many layers of stacked dough and butter and bakes light and airy. Whereas pie crust usually has a single layer of dough and bakes more solid with a slight crunch. Puff pastry is made with flour, water and butter and no leavening agents. Butter is dolloped in between layers to create steam during baking and allows the layers to rise and puff. Pie crust contains the same ingredients but usually contains egg and salt, too. Butter is cut in and mixed into the dough for pie crust. (Try out of one of these other puff pastry dishes.)

Should you put egg wash on puff pastry?

You can put egg wash on if you'd like! Egg wash can be used to help seal puff pastry and gives it a golden-brown shine when baked.

Are there any other shortcuts for this easy chicken pot pie?

Instead of raw chicken, use pre-cooked rotisserie chicken and shred it. It's a quick and flavorful alternative. Skip step 2 in this chicken pot pie recipe if you choose to use rotisserie chicken. Psst—follow along as we show you how to make chicken pot pie (this guide includes tips, too!).

How do I get a crispy crust?

For a crisper crust, bake on a rimmed baking sheet. Trim the lattice to fit the baking dish, then place on a parchment-lined baking sheet. Bake at 400 for 20-25 minutes. Then, place on top of your hot filling before serving.
Nutrition Facts
1 serving: 523 calories, 25g fat (10g saturated fat), 118mg cholesterol, 768mg sodium, 42g carbohydrate (4g sugars, 6g fiber), 30g protein.
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  • Harleen
    Jan 12, 2021

    My family has always loved chicken potpies. This one got rave reviews last night at dinner time. They want to know when I will make it again. Definitely a keeper in my meal rotation.

  • Linda
    Dec 10, 2020

    The puff pastry is marvelous. This went over very well with hubby and daughter, though I do live at 3500 ft so the original bake time seemed appropriate. I tried the 350 for 35 minutes suggested in the comments, and the pastry was still raw on the bottom. I baked it an additional 15-20 minutes, though I did cover it with foil so it didn't get to brown, and it came out perfect. The filling is 100% spot on, absolutely no changes needed. Even if I use a different crust in the future, this is the filling I'll go to!

  • Rochelle
    Dec 1, 2020

    Oh, my goodness! I've been married over 40 years and have never used puff pastry! What joy I've deprived my family from is nearly unforgivable. This is THE best pot pie recipe I've ever had (or made)--and I've made many. Definitely a keeper and on my daughter-in-law's radar, too. I did adjust the temp to 350°. In all fairness to the author, Mr. Iverson's bio says he's from Denver and mountainous areas require higher temps for longer periods--ergo the need to adjust temps. Mr. Iverson, you made me look (& cook) like a Culinary Rockstar!!! Puff pastry is my new friend.

  • Kellie
    Nov 18, 2020

    Taste = fantastic... Puff pastry= ugg??!!

  • Chris
    Nov 1, 2020

    This is the best chicken potpie, hands down. But the baking temp is TOO HIGH and the baking time is TOO LONG. When I make this recipe again (and I definitely will for Thanksgiving), I will go with what others suggest: 350 degrees for 30 mins or a little longer if crust needs more browning. As for it being too watery, let it rests first, at east 30 mins. As it cools it thickens up nicely.

  • CMAlex
    Aug 30, 2020

    I followed the recipe as written but used rotisserie chicken. Delicious!!! My husband gave his seal of approval. Now on my make again dish list. The gravy will be really thick at first but keep stirring, it will be perfect after a few minutes. It was the first I had used puff pastry. I need more practice. LOL

  • Vicki
    Aug 27, 2020

    I used all fresh veg (peas, carrots, broccoli, cauliflower, sweet peppers, mushrooms, about three times the garlic) and Pillsbury pizza dough for the crust and rotisserie chicken. It was AWESOME!!!! Biggest problem.....I have no idea how to figure calories per serving. I was going to just use what they had but i don't know how they figured a serving either!

  • Mae
    Jul 1, 2020

    Delicious! My gravy came out thick and rich. My husband loved it too, so I've added it to my favourite recipes folder. Be sure to gradually add the liquid, a little at a time, thoroughly stirring it into the flour as you go. It will initially look like a paste, then thin out as you add the liquid, and then transform into a thick sauce after you've boiled it for a few minutes.

  • Alicha
    Apr 1, 2020

    For the gravy being so thin, I’d take about 1 1/2 Tbsp. of Argo Cornstarch put in an 8oz. cup, fill with about 1/2 c. of cold water, stir,

  • Julie
    Mar 30, 2020

    As in the video, the sauce did not thicken very well and was very watery. Anyone have any suggestions for improvements? Perhaps use less liquid stock/broth? I made adjustments to the cooking time as per some of your other suggestions.