Chicken Pot Pie can be a quick and easy meal with this simple recipe! It’s a great way to use up leftover chicken (or turkey) and a wonderful traditional comfort food for your family. Serve it with a nice salad on the side. 🙂
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How to Make Chicken Pot Pie with Puff PastryPrint
Chicken Pot Pie with Puff Pastry
An easy version of Chicken Pot Pie that doesn’t require making a traditional pie crust.
- Prep Time: about 30 minutes
- Cook Time: 25-30 minutes
- Total Time: about an hour
- Yield: 6-8 servings
- Category: comfort food
1/2 stick of butter
1/2 cup of diced onions
3 ribs of celery, chopped
1/2 cup of all-purpose flour
2 cups of leftover cooked chicken, chopped
1 1/2 cups of frozen peas and carrots
3 cans evaporated milk
1 Tbs. chicken bouillon seasoning
Salt and pepper to taste
1 tsp. dried thyme
1 1/2 sheets of frozen puff pastry
Preheat the oven to 375 degrees. Set the frozen puff pastry on the counter to thaw about 30 minutes before preparing this dish.
Next, melt the butter in a large saucepan on medium heat. Add the celery and onion and saute until tender.
Then add half of the flour and half of a can of evaporated milk and stir quickly until well combined and the mixture starts to thicken.
Continue by adding the rest of the flour and the rest of the one can of evaporated milk and stir until well combined and the mixture starts to thicken.
Finally, add the last 2 cans of evaporated milk, chicken, peas and carrots, bouillon seasoning, thyme, salt, and pepper.
Next, increase the burner temperature to medium-high and cook the pot pie filling until it is thickened to the consistency of gravy, stirring constantly. This can take about 10 minutes. When the filling is thickened, pour it into a 9×13 baking pan.
Carefully unfold the puff pastry. Gently lay it on top of the pot pie filling in the pan.
Beat an egg in a small bowl and brush the top of the puff pastry with the egg. This gives it a pretty golden color and gloss when baking.
If you like, cut out a few leaves or other shapes to decorate the pie. Then place them on top of the pastry and brush with egg as well.
Place the chicken pot pie on the bottom rack of the oven and bake it at 375 degrees for about 25-30 minutes until the filling is bubbly and the top is golden.
I like to use evaporated milk for cooking rather than fresh milk because evaporated milk holds up better in heat and gives a creamy, rich consistency without the fat of half and half or cream. Also, it’s easy to keep evaporated milk on hand in the pantry. I seldom buy half and half or cream or even fresh milk. We just don’t use it. But if you do use it and want to use fresh milk, half and half, or cream for this recipe you can certainly do that. 🙂
Keywords: chicken pot pie
Same Recipe, Different Pans
You probably noticed that in some photos of my chicken pot pie the pan is orange, and then in others, it’s dark blue. Bloggers plan their posts and take photos sometimes weeks in advance. That’s what I did with this post.
Sometime after taking those first photos of the chicken pot pie that I made in the orange pan, I made it again in the blue pan. I liked the look of the finished pie I made in the blue pan better than the pie I made in the orange pan, so I used those photos as well. Same recipe, different pans and different times. 🙂
I wonder if we’re in for a long, cold, snowy winter. Snow is already falling in parts of the great plains and even here in Iowa!! Make Chicken Pot Pie with Puff Pastry on a cold weekend to keep your family fed and warm. 🙂
Thank so much for stopping by! I love having you here!
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