Chicken Pot Pie With Puff Pastry Patchwork Crust

This post may contain affiliate links. See our Privacy Policy.

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!

No ratings yet

Servings 6 servings

Print Pin It Start Cooking Save Recipe Saved

Prep Time 20 minutes mins

Cook Time 1 hour hr

Ingredients

  

1x2x3x

For the Chicken

• 1 pound chicken breasts, boneless, or use leftover chicken or a rotisserie chicken
• 2 ½ cups chicken broth, preferably low-sodium
• 1 bay leaf
• 3 cloves garlic, halved
• A few sprigs of fresh herbs (optional), such as thyme, rosemary, and sage

For the Chicken Pot Pie

• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 1 cup diced onion
• 1 cup diced celery
• 12 to 16 ounces potatoes, cut into 1/2-inch dice
• 1 ½ cups frozen peas and carrots
• ⅔ cup heavy cream
• 2 tbsp cornstarch
• Kosher salt and freshly ground black pepper, to taste
• 1 sheet puff pastry, (about 7 to 8 ounces)
• 1 large egg
• 1 tbsp water
• Fresh chopped parsley

Recommended Equipment

• Medium saucepan and large skillet
• 2-quart glass baking dish
• Rolling Pin

Instructions

Cook ModePrevent your screen from going dark

For the Poached Chicken

• Place the chicken in a medium saucepan and cover with 2 1/2 cups of chicken broth. Add a bay leaf, garlic, and a few sprigs of fresh herbs, if desired. Bring to a boil; cover and reduce the heat to low. Simmer for 15 minutes until the chicken breasts reach at least 165°F. Strain the broth and set it aside. Shred or chop the chicken breasts and set aside.
  1 pound chicken breasts | 2 1/2 cups chicken broth | 1 bay leaf | 3 cloves garlic | A few sprigs of fresh herbs (optional)
  

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.
  1 tbsp olive oil | 1 tbsp unsalted butter | 1 cup diced onion | 1 cup diced celery
• Add the potatoes and 1 3/4 cups of the reserved chicken broth to the skillet and bring to a boil. Reduce the heat to low and simmer for about 15 minutes, or until the potatoes are tender.
  12 to 16 ounces potatoes
• Add the chicken, peas, and carrots to the skillet and simmer for 2 minutes.
  1 1/2 cups frozen peas and carrots
• Combine the heavy cream and cornstarch in a cup or small bowl and whisk to make a smooth slurry. Add to the skillet and cook, stirring, until thickened, adding more of the reserved broth as needed.
  2/3 cup heavy cream | 2 tbsp cornstarch
  
• Taste and season with kosher salt and freshly ground black pepper, as needed.
  Kosher salt and freshly ground black pepper
• Transfer the filling to a 1 1/2- to 2-quart baking dish, oven-safe skillet, or large pie plate and let it cool slightly.
  
Let the filling cool slightly before topping with the pastry so the puff pastry stays cold and bakes up crisp and flaky.
• Position a rack in the lower third of the oven and heat the oven to 400°F.
• 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.
  1 sheet puff pastry
  
• Whisk the egg in a small bowl with 1 tablespoon of water. Brush lightly over the patches.
  1 large egg | 1 tbsp water
• Bake the pie for 25 to 30 minutes or until the topping is golden brown and the filling is bubbling. If the topping is getting too dark, tent it with a sheet of foil.
  
• Serve with a garnish of fresh chopped parsley if desired.
  Fresh chopped parsley
  

Keyword chicken pot pie, puff pastry

Tried this recipe?Let us know how it was!