Puff Pastry Chicken Pot Pie
Welcome back to Cozy Cravings, aka the series where I make food that feels like a warm hug. This week? We’re diving headfirst into the easiest chicken pot pie EVER—because if there’s one thing I love, it’s a shortcut meal that doesn’t taste like one.
Last week, it felt like winter was never gonna end. And when the weather outside is giving gray and sad, I’m in the kitchen making something creamy, cozy, and impossible to be mad at. Enter: this puff pastry chicken pot pie.
Golden, flaky layers of puff pastry? Check.
Rich, creamy, ultra-flavorful chicken filling? Check.
One-pan ease with minimal dishes? Big. Fat. Check.
Why This Chicken Pot Pie Is That Girl
🔹 Rotisserie Chicken = The Ultimate Hack – No need to cook chicken from scratch. Shred up a store-bought rotisserie chicken, and BOOM—instant meal prep genius.
🔹 Puff Pastry Magic – We’re skipping the fussy pie crust and going straight for buttery, flaky puff pastry. It’s effortless, crispy, and makes you feel like you did a lot when you really didn’t.
🔹 Major Flavor Vibes – No bland pot pie here. This filling is packed with fresh thyme, green onions, sweet carrots, and a luscious cream sauce that actually tastes like something.
Let’s Talk About That Filling
We start with butter (duh), green onions, and carrots, giving us a flavorful base. Then, a little flour thickens things up before we add chicken broth, cream, and all that juicy rotisserie chicken. The peas? Non-negotiable. And don’t forget the thyme—she’s small but mighty.
Then, we top it with puff pastry, pop it in the oven, and in about 25 minutes, you’ve got a dinner that looks fancy but secretly took you no time at all.
The Verdict?
This is the ultimate comfort meal with almost zero effort. Whether you’re meal-prepping, impressing guests, or just trying to survive another chilly day, this puff pastry chicken pot pie is here to save the day.
Puff Pastry Chicken Pot Pie
Ingredients
- 1/2 cup butter
- 3 green onions whites and greens separate
- 1 cup chopped carrots from 3 medium carrots
- 1/2 cup all-purpose flour
- 2 cups chicken broth
- 4 cups shredded rotisserie chicken
- 1 cup frozen mixed veggies
- 1/4 cup heavy cream
- 2 tsp. freeze dried thyme
- 1 1/2 tsp. kosher salt
- 1/2 tsp. black pepper
- 1/2 17.3-oz. pkg. frozen puff pastry sheets, thawed
- 1 large egg
Instructions
- Preheat your oven to 400°F and position the rack in the lower third. In a deep, oven-safe skillet, melt the butter over medium-high heat. Toss in the green onion whites and chopped carrots, stirring occasionally, until they soften—this should take about 6 minutes.
- Sprinkle the flour over the veggies and stir constantly for a minute or two to cook out the raw flour taste. Slowly pour in the chicken broth, stirring as you go, and let the mixture come to a simmer. Keep stirring until it thickens, about 1 to 2 minutes.
- Now, add in the shredded rotisserie chicken, peas, heavy cream, thyme, salt, and pepper. Give everything a good mix, then shut off the heat.
- In a small bowl, whisk together the egg and a tablespoon of water. Roll out the thawed puff pastry into a 12-inch square, then cut it into smaller squares of desired size.
- Lay the pastry squares over the chicken mixture in the skillet, slightly overlapping them to create a cozy, rustic top layer. Brush each square with the egg wash to get that golden, glossy finish. Place the skillet on a rimmed baking sheet to catch any spills.
- Transfer the skillet (on the baking sheet) to the oven and bake for about 30 minutes, until the puff pastry is golden brown and crispy, and the filling is bubbling. Let it sit for 10 minutes before digging in. Enjoy!
