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:
- chicken breasts
- red potatoes
- fresh herbs (tarragon, parsley, dill, chives)
- puff pastry
- white wine
- chicken stock
- olive oil
- kosher salt and black pepper
how to make chicken pot pie with puff pastry:
- Brown the chicken, set aside and chop.
- Brown the bacon bits; set aside.
- Sauté leeks, add wine and reduce; combine with bacon
- Make roux and whisk in chicken stock. Stir in potatoes and carrots and simmer until tender.
- Return chicken, bacon and leeks to pot along with peas, herbs, lemon zest and lemon juice.
- Adjust seasoning as needed.
- Transfer to baking dish or ovenproof skillet.
- Top with puff pastry lid, brush with egg wash, cut vent slits.
- Bake until golden brown and bubbly.
- 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.
- Cut out circles of puff pastry (you will need both sheets) about ½-inch larger than the ramekins.
- Place on top of the pot pies, brush with egg wash, cut vent slits
- 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.
- 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.
- Remove the foil and beans, fill it with the chicken mixture and cover with puff pastry top.
- Bake another 35- 40 minutes, until golden brown and bubbly.
how to make double crust puff pastry chicken pot pie to freeze:
- Blind bake the bottom shell as described above and let cool.
- Fill with cooled chicken filling and top with another layer of puff pastry.
- Freeze until firm, then wrap tightly in plastic wrap and return to freezer for up to 2 months.
more fancy dinner recipes:Print
chicken pot pie with puff pastry
The chicken pot pie with puff pastry is equal parts luxury and comfort. We elevate it with tarragon, lemon, and a flaky puff pastry top!
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6
- Category: Dinner
- Method: Oven
- Cuisine: American
- 2 tbsp olive oil
- 3 small chicken breasts (about 1 ½ lbs)
- kosher salt
- freshly ground black pepper
- 4 slices raw bacon, chopped
- 2 leeks, white and pale green parts only, halved, rinsed well and sliced
- ¼ cup white wine
- 6 tbsp unsalted butter
- ⅔ cup all-purpose flour
- 5 cups unsalted chicken stock
- 1 lb red potatoes, cut into ½-inch dice
- 3 carrots, peeled and diced
- 1 cup frozen peas
- 1 bunch tarragon, finely chopped
- ½ bunch parsley, finely chopped
- Zest of 1 lemon
- 2 tsp lemon juice
- 1(8-ounce) sheet frozen puff pastry, thawed
- 1 egg, beaten, for brushing
- Preheat oven to 375°F and line a rimmed baking sheet with foil.
- Season chicken with salt and pepper. Heat the oil in a heavy-bottom pot over medium heat and fry the chicken for 5- 7 minutes per side, or until a deep golden crust forms. Transfer to a plate.
- Add the bacon and cook for 5 minutes, until golden and crisp. Transfer to a paper-towel lined plate to drain. Pour of all but 2 tablespoons grease and stir in leeks. Cook until softened, another 3- 5 minutes. Pour in wine and cook, scraping up brown bits, until mostly dry. Transfer to plate with bacon.
- Melt butter in the same pot. Whisk in flour and cook, stirring, until pale golden, about 1 minute. Slowly add chicken stock, whisking until smooth, and cook until thickened. Add potatoes and carrots; season with salt and pepper. Bring to a boil and reduce to a gentle simmer. Cook, stirring often to prevent scorching, until vegetables are just tender, 10- 15 minutes.
- Chop the chicken (it won’t be fully cooked yet, that’s okay) and stir into the pot, along with bacon, leeks, peas, tarragon, and parsley. Stir in lemon zest, lemon juice, and season with salt and pepper if needed. Transfer mixture to a 4- 5 quart baking dish or 10-inch cast iron skillet. Set aside to cool slightly.
- Carefully unfold thawed puff pastry dough on a lightly floured surface. Trim it to be 1-inch wider than the baking dish or skillet, rolling it out if needed until the dough is large enough. Brush the edge of the baking dish or skillet with beaten egg, then carefully drape the puff pastry on top and press down on the edges to secure.
- Brush the top of the pastry with more beaten egg, then use a sharp knife to cut a few vent slits. Bake for 35- 40 minutes, or until the top is golden brown and the filling is bubbling. Serve hot.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- Serving Size: 1
- Calories: 560
- Sugar: 4.1g
- Sodium: 274mg
- Fat: 35g
- Saturated Fat: 10g
- Unsaturated Fat: 13.1g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 4.2g
- Protein: 43g
- Cholesterol: 135mg
Keywords: chicken pot pie with puff pastry