Chicken Pot Pie Recipe with Puff Pastry
Nothing says comfort food like a bowl of warm chicken pot pie for dinner in winter. This chicken pot pie recipe uses fresh chicken and ready to use puff pastry. Chicken with a mix of vegetables, cooked in a creamy delicious soup bubbling under a baked flaky and buttery pastry. Store-bought puff pastry makes this dish easier as well as more comforting.
Most of the year, I never think of chicken soup. But the moment winter sets in, the body just automatically starts yearning for this delicious comfort food. That hot creamy chicken topped with crispy golden baked pastry on the outside makes a perfect chicken pot pie soup.
The last two weeks we’ve had really awful weather, the kids have been sick, which made me and Ziv sick too. I made this soup almost every other day. The kids really have no appetite for food when they are sick but they love hot steamy chicken soup which is why I prefer to make this chicken pot pie – it’s more filling and I’m ok if that’s all they eat for dinner.
About this Chicken Pot Pie
Traditionally Chicken Pot Pie is made by cooking a whole chicken in a pot of boiling water with a whole lot of ingredients then shredding the chicken and use the stock in the soup. Which by the way is really delicious! My grandma used to make it like that but it took her a lot longer than the time I want to spend on a dinner soup. So I never use the whole chicken because I do no use the skin.
So, this soup is made with fresh chicken but you can use any leftover chicken just as well. The broth is white-sauce based made with flour, chicken stock, and milk which as you can see if very rich and creamy but you can use some fresh cream just as well. The vegetables I’ve used are the classic carrots, celery, and peas but I’ve often used diced potatoes in to make it more filling.
I have topped this one with puff pastry but a homemade pie crust would work just as well. And because the pastry is so popular with my kids I usually make extra to go around.
Let’s talk Ingredients and Substitutes (Save/Pin)
- Chicken – If you know me by now you know I prefer to use thighs because breast meat does cook fast and becomes chewy. But in this soup, you can use chicken breast or thighs
- Stock – Chicken stock works great for chicken soup and so does vegetable stock. If you don’t have either then use water.
- Vegetables – Today, I am using onion, celery, and carrots. But, mushrooms, parsnip, turnip, potatoes, work just as well.
- Herbs – I love some bay leaves and thyme in my chicken pot pie soup. If you don’t have fresh you can use 1/2 tsp dried thyme too.
- Milk – I love to use milk in my chicken pot pie because the soup on its own is so creamy there really is no need to overdo with the cream. but you can use 1/2 cup cream for a richer soup.
- Butter – Personally, I don’t think this soup needs to be any richer. It’s packed with flavor and very creamy but I have added one tbsp just for those of you who love butter.
- Parmesan – not usually used in a chicken pot pie soup but that little nutty flavor from this cheese adds a big punch of flavor.
Useful Tips and Tools
- Few soups, especially the ones with vegetable pureed, tend to splatter when blended. So, a deeper soup pot or stockpot will work better. I like to use my saucier pan because it’s wide, giving me enough room to stir, and deep enough to take care of the splatters.
- For the same reason, I prefer a wooden spoon or spatulas with a long handle to protect my hands.
- Also, for hygiene reasons, I always use separate chopping boards for meat and veggies.
- A utility knife works great to chop the veggies, and yet I love my chef’s knife for large veggies.
- And, I always have a colander around to make sure I can drain veggies quickly before I add them to the pot. This prevents excess moisture from being added to the soup.
- I use a hand blender to blend all my soups. It’s the best thing for soup. You can also use regular blenders, but be careful as the hot soup can still splatter due to pressure in the blender. In such cases, it’s safer to wait and let the soup cool for a bit.
How to Make Chicken Pot Pie with Puff Pastry (Save/Pin)
For the chicken soup
- Preheat the oven at 200 C/ 400 F.
- Keep puff pastry chilled in the fridge.
- In a heavy-bottom soup pot or saucepan heat oil
- Saute onions, celery, and carrots for 2 minutes.
- Add the garlic and thyme– saute 1 minute
- Add the raw chicken pieces, season with salt and pepper.
- Saute for 2 to 3 minutes until the chicken is no longer pink
- Now add flour and stir constantly for two minutes on medium-low (this will cook the flour so don’t make haste)
- Next, add in the stock – continue to stir until the flour is absorbed and the sauce thickens.
- Continue to cook on medium for about 8 minutes until the chicken is cooked.
- Add in the parsley and (two sprigs of fresh thyme if you have)
- Lastly, add the milk – continue to cook until the milk is hot and bubbling on medium-low
- Add the butter and Parmesan. let it melt and combine well.
- Check seasoning and consistency.
- Add more salt and pepper or water if needed. Ready to use stocks have extra salt so taste first then adjust seasoning.
- Switch the heat off and keep warm.
- This chicken can be prepared up to 2 days ahead – just warm it up before assembling
- Cut out the puff pastry the same size as your soup bowls/ramekins.
- Fill each ramekin with the chicken soup an inch below the rim
- Place the bowls on a baking tray.
- Place the disc of pastry on top – they should just about sit in each ramekin
- Bake in a preheated oven for about 20 to 25 minutes or until the top is golden and crispy.
- Let it cool for at least 10 minutes before you serve because these are very hot and bubbling inside.
6 Tips for making guilt-free chicken pot pie every single time
- Chicken breast cooks quicker than thighs so if you use chicken breast cook it less long or it will get chewy.
- If possible make your own homemade stock. This makes a huge difference to homemade soups.
- If you use ready to use store-bought stock make sure to under season your soup as commercial stocks have tons of salt added to it.
- You don’t always need butter or cream for every soup. The flour in a chicken pot pie creates a thick rue and white-sauce based soup. Plus the chicken itself is packed with flavor. Which means you can eat them more often if you make it a tad healthier. For me, it means I can have dessert too.
- Often a tab of butter or cream on the top adds that touch of flavor you need in a soup like I have added just a tbsp of butter in this.
- Milk is a great alternative to full-fat cream. Having said that, often milk can split when added to soups. So add them warm and do not boil the soup once you add the milk. Boiling causes the protein in the milk to separate. The flour in this soup prevents the milk from splitting.
Frequently asked questions
The creamy soup will keep in the refrigerator for 3 to 4 days. You can also keep it in the freezer for up to 3 months. Always thaw in the fridge overnight for best results.
With no cream and just 1 tbsp of butter, you bet!!
It’s rich, creamy and deliciously packed with lots of flavors. You won’t even milk the cream or butter. I promise.
Absolutely. Personally, I think the starch added in the soup makes this a rich and creamy chicken pot pie so milk works just as well. But if you prefer you can add 1/2 cup cream instead of the milk.
Yes, I have also used frozen peas in this soup and they work beautifully.
Absolutely, you can use almond or soy milk instead of dairy milk. The butter and Parmesan can be omitted or replaced with dairy-free alternatives.
For our family, a side salad or sauteed veggies with some homemade fresh bread on the side makes a complete meal.
The flour in the recipes is what thickens the soup. Ideally, one tbsp flour for every cup of stock, milk or liquid in the soup is a good guide for thickening.
You can replace the all-purpose flour in the recipe with gluten-free flour and use a gluten-free pastry instead of a classic puff pastry.
Puff pastry makes for a quick semi-homemade chicken pot pie. Personally, I love using pie crust to top this chicken soup.
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Chicken Pot Pie with Puff Pastry
Print Pin RateDescription
Equipment /Tools
- Soup pot
- Soup ladle
- Soup Bowls
- Ramekins 10 z
Ingredients
- 450 grams (3 cups) Chicken breast
- 250 ml (1.06 cups) Chicken stock
- 1/2 cup (1/2 cup) Onion chopped
- 1 tsp (1 tsp) Garlic minced
- 1/2 cup (1/2 cup) Celery diced
- 1/2 cup (1/2 cup) Carrots diced
- 1/2 cup (1/2 cup) Green peas fresh or frozen
- 1 tbsp (1 tbsp) Thyme fresh
- 1/4 cup (1/4 cup) Parsley finely chopped
- 2 tbsp (2 tbsp) Olive oil
- 2 tbsp (2 tbsp) Butter
- 3 tbsp (3 tbsp) All purpose flour
- 1 cup (1 cup) Milk
- 1/4 cup (1/4 cup ) Parmesan cheese
- 1/2 tsp (1/2 tsp) Salt
- 1 tsp (1 tsp) Pepper
- 1 sheet (1 sheet ) Puff pastry 1 sheet
- 1/2 cup (1/2 cup) Eggs 1 egg + 2 tbsp water
Instructions
- Preheat the oven at 200 C/ 400 F.
- Keep puff pastry chilled in the fridge.
- In a heavy-bottom soup pot or saucepan heat oil
- Saute onions, celery, and carrots for 2 minutes.
- Add the garlic and thyme– saute 1 minute
- Add the raw chicken pieces, season with salt and pepper.
- Saute for 2 to 3 minutes until the chicken is no longer pink
- Now add flour and stir constantly for two minutes on medium-low (this will cook the flour so don’t make haste)
- Next, add in the stock – continue to stir until the flour is absorbed and the sauce thickens.
- Continue to cook on medium for about 8 minutes until the chicken is cooked.
- Add in the parsley and (two sprigs of fresh thyme if you have)
- Add the milk – continue to cook until the milk is hot and bubbling on medium-low
- Lastly, add the butter and parmesan. Let it melt and combine well
- Check seasoning and consistency.
- Add more salt and pepper or water if needed. Ready to use stocks have extra salt so taste first then adjust seasoning.
- Switch the heat off and keep warm.
- This chicken can be prepared up to 2 days ahead – just warm it up before assembling
- Cut out the puff pastry the same size as your soup bowls/ramekins.
- Fill each ramekin with the chicken soup an inch below the rim
- Place the bowls on a baking tray.
- Place the disc of pastry on top – they should just about sit in each ramekin
- Bake in a preheated oven for about 20 to 25 minutes or until the top is golden and crispy.
- Let it cool for at least 10 minutes before you serve because these are very hot and bubbling inside.
Recipe Video
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Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Çitra's Home Diary
This is absolutely perfect for these chill and breeze days. I make this with various protein and vegetable.. also with short bread topping is wonderful. I should try yours soon! it’s looking so goooooddd !
Veena Azmanov
Thanks, Citra. Yes, this is perfect for weather we have now.
Megan Ellam
The perfect comfort food that everyone enjoys. This is a cracker of recipe. Thanks so much Veena.
Veena Azmanov
Absolutely, Megan. Everyone loves a good Chicken pot pie.
Sapana
I’ve never made a pot pie but your recipe made it so easy and delicious!
Veena Azmanov
Thanks, Sapana
Anita
This is delicious and easy. I love the puff pastry that covers each ramekin. They look just like the fancy stuff served in cafes. 🙂
Veena Azmanov
Thank you, Anita.
Anne Lawton
Chicken pot pie is one of our winter time favorites. I love the idea of turning it into a soup.
Veena Azmanov
Thanks, Anne
Sues
This is my idea of the perfect comfort food! Packed full of protein, veggies, and deliciousness and I love your step-by-step photos!
Veena Azmanov
Thank you, Sues
Beth
We love making these! They always come out so good! It’s the perfect way to use up leftovers too!
Veena Azmanov
Thank you, Beth. yes, a great way to use up leftovers
Emily Leary
Individual Chicken Pot Pies – what a great idea! This is a super recipe and perfect comfort food now that the cooler nights are with us.
Veena Azmanov
Absolutely, Emily. Thanks
Jacque Hastert
This is the ULTIMATE comfort food!
Veena Azmanov
Thank you, Jacque
Tammy
Nothing tops chicken pot pie- homemade that is! Yours look perfect, Veena! I’m so hungry now xD
Veena Azmanov
Absolutely, Tammy. Nothing beats chicken pot pie.
Lorie
One of my favorite comfort foods of all time. And love making them in the individual servings—such a great idea!!!
Veena Azmanov
Thanks, Lorie. My favorite too.
Sri Mallya
My favorite comfort food. Your recipe looks so flavorful and delicious. Can’t wait to try this out.
Veena Azmanov
Thanks, Mallya. I hope you try it.
Les
Chicken pot pie is one of my go to meals during the winter – I can’t wait for the weather to stay cool again so that I can make this ALL THE TIME!
Veena Azmanov
Thanks, Les. Mine too. Love chicken pot pie.
Nicolas Hortense
You certainly can’t go wrong with a delicious chicken pot pie. This is comfort food at it’s finest (:
Veena Azmanov
Thanks, Nicolas. yes, chicken pot pie is comfort food for us too.
Marisa Franca
I’ve always wanted to make chicken pot pies but Hubby wants MEAT!! He wants to see it and I want it in pot pies. It sounds like a fun way to make a dinner. Putting your favorite veggies in a small casserole with whatever meat you want — YUM!! In fact I’ve got two adorable casseroles that would be perfect. Pot pies here I come.
Veena Azmanov
We love chicken pot pie. This is so simple and easy. You can replace the chicken with meat as well.
prasanna hede
My favorite comfort food- Chicken Pot Pie! Never thought of making at home and now it looks so simple plus yum!
Veena Azmanov
Oh it is so simple and easy.
Veronika's Kitchen
I never made Chicken Pot Pie before, becuase it looked too compicated… I love your recipe and it’s actually not that hard to make it) Saving it for later!)
Veena Azmanov
Nah, it’s actually so easy. You must try Veronika.
Claire
This sounds so delicious and perfect for the cooler weather we’ve been having lately. Love that you made them in individual serving sizes!
Veena Azmanov
Yes, I love individual chicken pot pie servings.
Kelly Anthony
Homemade chicken pot pie is the best! I love that pastry on top. Looks so yummy!
Veena Azmanov
Thanks Kelly, me too.
Elaine Benoit
These chicken pot pies look outstanding! Chicken pot pies are such a comfort food for me. I had them a lot growing up and was weaned off of them as an adult since hubby isn’t a big fan. But I love how small and cute these are and I can make myself a few and he can have leftovers. 😉
Veena Azmanov
Same here Elaine. I grew up with this but hubby was not so into it so got off for a while but the kids love it so much. So now with this hubby too has started enjoying it.
Ashley - Forking Up
The little frozen chicken pot pies were always my favorite comfort food growing up. Now that I cook, I make my own from scratch! I love these little personal sized ones.
Veena Azmanov
Mine too!! I love small individual servings !!
Karyl | Karyl's Kulinary Krusade
I love chicken pot pie, but I’ve never tried to make it at home. I think I always thought it was hard, but this recipe looks pretty simple. I like that you cook the chicken first and use that, rather than the stuff in the can. And that you made individual pies
Veena Azmanov
Oh yea.. many think it’s really difficult and time consuming Karyl. In truth this is easier than the traditional method of boiling the whole chicken then shredding it and all that extra work.
Marisa Franca @ All Our Way
Would you believe I’ve never made a pot pie! Having an individual serving is such a great idea. We do like to use a whole chicken but try to find one that isn’t the size of a turkey. That could be the reason the breasts have a tendency to be tough and stringy. This recipe is actually a springboard for adding whatever veggie captures your fancy. I’m thinking root veggies for Fall! You’ve inspired me to give a pot pie a go.
Veena Azmanov
I always make individual servings Marisa. You know why? Because both my monkeys will eat all the puff pastry no matter how big the pie!! Then I have a big pie with no crust on top. The individual works great for us. We love soup lol so this is always a great winter dinner with aside of salad. I do use a lot of variety in the veggies every time i make this soup. It’s so versatile.
Christine - Jar Of Lemons
Soooo….I’ve never made chicken pot pie. But I REALLY want to! And this looks so perfect for the cooler weather ahead!
Veena Azmanov
Absolutely Christine. This is an absolute treat for winter days.
Priya srinivasan
We love pot pies! A filling and healthy meal, without much sweat and work! ?
Veena Azmanov
Absolutely Priya. It’s so easy !!
Kiki
I have never made chicken pot pie before but it sure looks like the perfect comfort food for the upcoming cold season. The recipe sounds great and I am very tempted to give it a try soon.
Cheers, Kiki
Veena Azmanov
It’s perfect for the winter month Kiki. You will love it.
Helene D'Souza
We make chicken pot pie with leftover chicken meat. So for example we bake a whole chicken with thyme, rosemary parsley mushrooms etc and then we use the left over meat pieces, which are mostly the thighs =), and just create a lovely pie such as yours. we call it a tourte in french.
Veena Azmanov
Left over chicken meat works great too Helen. Yeah back in the day my mom would also do the same. Boil the whole chicken then shred it. Add veggies and voila.. chicken pot pie.
Kylee from Kylee Cooks
Oh, these look like the ultimate in comfort food. Now the weather is (hopefully) ready to cool off here – I can look forward to making things like these for my family!! Yum, Veena!!
Veena Azmanov
Absolutely Kylee. The weather is getting cooler so this is perfect.
Amy
Delicious Miss Veena! Who doesn’t love a good chicken pot pie?! Total comfort food right here!
Veena Azmanov
Thanks Amy !!Absolutely who doesnt’ love chicken pot pie!!
Pam
I love chicken pot pie. It’s such a great comfort food. This post is making me hungry just looking at it.
Veena Azmanov
Thanks Pam. You will enjoy it.
Marlynn | UrbanBlissLife
This looks great! I am always looking for fast and delicious recipes to make for those busy weeknights!
Veena Azmanov
You will love this Marlynn.. Thanks.
Joanna @ Everyday Made Fresh
Hmm, chicken pot pie is one of my favorite cool weather dishes. I love that you made these individual! I am gonna use that idea the next time I make them.
Veena Azmanov
Absolutely Joanna. I love chicken pot pie in winter too!
shalu
I have never made chicken Pot Pie.But will someday give it a try!!The easiest, tastiest, greatest recipe on this site.I highly recommend this to anyone,even the children will love them.