Chicken Pot Pie With Puff Pastry Patchwork Crust

My family loves homemade chicken pot pie, and this recipe is extra easy because the crust is made with store-bought puff pastry. Fresh chicken breasts, vegetables, and a savory, creamy sauce make this chicken pot pie a satisfying, comforting one-pot meal your family will keep asking for. And there’s no crust to fuss with—squares of puff pastry make up the patchwork top crust.

I usually have chicken breasts on hand, so I included directions for poaching them, but you are welcome to use a rotisserie chicken or leftover chicken, which would make preparation even easier.

Ingredient Notes

• Chicken breasts: Poached gently for tender shreds, but rotisserie works just as well.
• Chicken stock: Used for poaching and for building the sauce; low-sodium is ideal.
• Bay leaf, garlic, herbs: Infuse flavor into the poaching broth.
• Onion and celery: Classic aromatics for pot pie.
• Potatoes: Add heartiness and help bulk up the filling.
• Frozen peas and carrots: Convenient and quick; no need to thaw.
• Heavy cream + cornstarch: Create a thick, velvety sauce.
• Puff pastry: Cut into small squares for the patchwork topping.
• Egg wash: Helps the pastry turn crisp and golden.

Steps to Make Chicken Pot Pie With Puff Pastry Patchwork Crust

1. Poach the chicken with stock, garlic, herbs, and bay leaf; shred and reserve the broth.
2. Sauté onion and celery in butter and oil until softened.
3. Add potatoes and broth; simmer until tender.
4. Stir in chicken and peas and carrots; simmer briefly.
5. Combine cream and cornstarch and stir into the pot to thicken.
6. Season to taste and transfer the filling to a baking dish; cool to room temperature.
7. Roll the puff pastry into a square and cut into patches.
8. Arrange the pastry squares on top, overlapping with small vents.
9. Brush with egg wash and bake until the pastry is golden and the filling is bubbling.

Recipe Variations

• Herb pot pie. Add thyme, rosemary, or parsley directly to the filling.
• Mushroom version. Sauté sliced mushrooms with the onions and celery.
• Turkey pot pie. Substitute leftover turkey for the chicken.
• Cheesy twist. Stir in 1/2 cup shredded cheddar or Gruyère before baking.
• Vegetable-heavy option. Add corn, green beans, or sautéed leeks.

Serving Suggestions

• Serve with a green salad, coleslaw, or roasted vegetables.
• Pair with steamed green beans or fresh sliced tomatoes and cucumbers.
• Add a sprinkle of fresh herbs just before serving for color and aroma.
• Choose a crisp white wine or light Chardonnay.

Chicken Pot Pie With Puff Pastry Patchwork Crust

Diana Rattray

Puff pastry makes an easy and unique patchwork topping for this comforting chicken pot pie. Every bite delivers a forkful of flavor!

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Servings 6 servings

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Course Chicken, Puff Pastry, Savory Pies

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Ingredients

  

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For the Chicken

• 1 pound chicken breasts, boneless, or use leftover chicken or a rotisserie chicken
• 2 cups chicken stock, preferably low-sodium
• 1 bay leaf
• 3 cloves garlic, halved
• A few sprigs of fresh herbs, such as thyme, rosemary, and sage

For the Chicken Pot Pie

• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 cup diced onion
• 1 cup diced celery
• 12 to 16 ounces potatoes, cut into 1/2-inch chunks
• 1 1/2 cups peas and carrots, frozen
• 2/3 cup heavy cream
• 2 tablespoons cornstarch
• Kosher salt and freshly ground black pepper, to taste
• 8 ounces sheet puff pastry, 1 sheet, about 7 to 8 ounces
• 1 large egg
• Fresh chopped parsley, chives, or thyme leaves, for garnish, optional

Instructions

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For the Poached Chicken

• Place the chicken in a medium saucepan and cover with 2 cups of chicken stock. Add a bay leaf, garlic, and some fresh herbs. Bring to a boil; cover and reduce the heat to low. Simmer for 15 minutes until the chicken breasts reach at least 155 F. Strain the broth and set it aside. Shred or chop the chicken breasts and set aside.
  

For the Chicken Pot Pie

• Heat the olive oil and butter in a large skillet over medium heat. When the butter begins to sizzle, add the onion and celery; cook for 4 to 6 minutes, until softened.
• Add the potatoes and 1 3/4 cups of the reserved chicken cooking broth to the pot and bring to a boil. Reduce the heat to low and simmer for 15 minutes, until the potatoes are tender.
• Add the chicken and peas and carrots to the pot and simmer for 2 minutes.
• Combine the heavy cream and cornstarch in a cup or small bowl and whisk to make a smooth slurry. Add to the pot and cook, stirring, until thickened, adding more of the reserved broth, if necessary.
  
• Taste and season with kosher salt and freshly ground black pepper, as needed.
• Transfer the filling to a 1 1/2 to 2-quart baking dish, oven-safe skillet, or large pie plate—let it cool to room temperature.
  
• Position a rack in the lower third of the oven and heat the to 425.
• Roll out the puff pastry into a 12-inch square and cut into 2 1/2 to 3-inch squares (about 16 squares). Arrange the squares on the filling, overlapping, leaving a few small bare spots for venting.
  
• Whisk the egg in a small bowl with 1 tablespoon of water. Brush lightly over the patches.
• Bake the pie until the topping is golden brown and the filling is bubbling.
  
• Serve with a garnish of fresh chopped parsley, thyme leaves, or chives, if desired.
  

Keyword chicken pot pie, puff pastry

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