chicken pot pie with puff pastry

The chicken pot pie with puff pastry is equal parts luxury and comfort. We take a classic family favorite and elevate it with a ton of fresh tarragon and lemon, an extra-luscious sauce, a splash of zesty white wine, and a flaky puff pastry top.

I think one of the best kitchen hacks is frozen, pre-made puff pastry. It saves so much time, tastes great, and puffs up into gorgeous layers of crispy perfection. I love to make chicken pot pie with puff pastry on top. It’s an elegant way to finish the pot pie, and cuts out a ton of prep time!

You can make this pot pie in an ovenproof skillet, add an extra layer of puff pastry on the bottom, or keep it crustless. The options are endless-- but it the base of this chicken pot pie that you'll truly remember. I use a ton of fresh herbs (especially tarragon!) and a splash of lemon juice to keep the flavors light, fresh and modern.

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what makes this the best puff pastry chicken pot pie?

Fresh herbs: Tarragon is my favorite herb here-- the fresh anise notes add intrigue to what can otherwise be a very standard dish. I also love to add parsley and chives, but use whatever combination of soft herbs you have on hand.

Spring flavors: Leeks, red potatoes, and lemon zest keep the flavor of this pot pie aligned with Spring. I love to use the combination of fresh herbs and bright citrus to contrast to the richer chicken filling and puff pastry.

Bacon: Smoky, crunchy, meaty bits of bacon take this pot pie to the next level. Substitute pancetta or crisped up prosciutto!

Make-ahead and freezer friendly: You can make this pot pie a day in advance and store it in the fridge until ready to bake. You can also freeze the whole thing, wrapped tightly in plastic wrap, for up to 2 months. It’s the BEST meal to have in your back pocket!

puff pastry chicken pot pie ingredients:

how to make chicken pot pie with puff pastry:

1. Brown the chicken, set aside and chop.
2. Brown the bacon bits; set aside.
3. Sauté leeks, add wine and reduce; combine with bacon
4. Make roux and whisk in chicken stock. Stir in potatoes and carrots and simmer until tender.
5. Return chicken, bacon and leeks to pot along with peas, herbs, lemon zest and lemon juice.
6. Adjust seasoning as needed.
7. Transfer to baking dish or ovenproof skillet.
8. Top with puff pastry lid, brush with egg wash, cut vent slits.
9. Bake until golden brown and bubbly.
10. Enjoy hot!

how to use puff pastry for chicken pot pie:

Thaw the puff pastry at least 30 minutes at room temperature, or even better, overnight in the fridge. 

Roll it out on a lightly floured surface. The more you roll out the puff pastry, the more compressed the layers will become and unfortunately, the less it will puff up.

to make individual chicken pot pies:

If you want really puffed layers, I recommend making this chicken pot pie in 4- 6 small ovenproof ramekins. 

1. Cut out circles of puff pastry (you will need both sheets) about ½-inch larger than the ramekins.
2. Place on top of the pot pies, brush with egg wash, cut vent slits
3. Bake for about 30 minutes, or until golden and bubbly.

Note: Pressing the lids down on the edges to seal them will compress the layers and again, limit the rise.

For the MOST puff, bake the lids separately on a baking sheet. Bake the pot pie ramekins, covered with foil, until bubbly and top with the puffed lids and enjoy.

how to make a double crust puff pastry chicken pot pie

The key to a double crust puff pastry pot pie is the blind bake.

1. For the bottom shell: prick it all over with a fork, line it with foil and dried beans and bake at 375°F for 15- 20 minutes.
2. Remove the foil and beans, fill it with the chicken mixture and cover with puff pastry top.
3. Bake another 35- 40 minutes, until golden brown and bubbly.

how to make double crust puff pastry chicken pot pie to freeze:

1. Blind bake the bottom shell as described above and let cool.
2. Fill with cooled chicken filling and top with another layer of puff pastry.
3. Freeze until firm, then wrap tightly in plastic wrap and return to freezer for up to 2 months.

more fancy dinner recipes:

wine-braised mushroom beef pie

dijon mustard chicken

porcini crusted roasted beef tenderloin with red wine sauce

roast lobster tail

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