This Puff Pastry Topped Chicken Pot Pie is the ultimate in fall comfort food! It’s loaded with chicken and vegetables, has a decadent creamy sauce and it’s topped with flaky puff pastry.
WHOOSH! Where does the time go?? I can’t believe we’re already a few weeks into September! We’re just a few short days until the first day of fall.
Fall means changing leaves, sweaters, jeans, football games, cozy blankets, and most important of all, drum roll please…..COMFORT FOOD! Ah, comfort food. I’ll admit it, I have a love affair with comfort food. Nourishing, soul-satisfying, delicious food, what’s not to love?
There are lots of special dishes on my list of comfort foods, but none rank higher than this Puff Pastry Topped Chicken Pot Pie. It’s a classic dish that’s guaranteed to make you feel good and warm you to the bone on those chilly fall days that lie ahead.
This recipe has it all. It’s loaded with fresh, good for you vegetables, it has a decadent, creamy sauce, and it’s topped with golden brown, flaky puff pastry, and if you are a follower of the blog, you know how I feel about puff pastry! I’m drooling already.
Ingredients You’ll Need
- butter
- carrots
- yellow onion
- red pepper
- mushrooms
- garlic
- thyme and parsley
- salt, pepper
- peas
- shredded chicken
- all-purpose flour
- white wine
- heavy cream
- chicken broth
- puff pastry
- egg
Step-By-Step Instructions
The first step is to sauté your filling ingredients. Add carrots, onions and red pepper followed by your mushrooms, garlic and and thyme and continue to cook for 1-2 minutes until fragrant. Remove from the heat and stir in the peas and then you’ll set aside.
The second step is to melt your butter, then add the flour. You’ll whisk in the white wine and continue to cook for 1 -2 minutes until almost evaporated and then gradually add the cream and the stock. Raise the heat to medium-high, and bring to a boil. Reduce heat to low and simmer until thickened, stirring occasionally. Stir in the vegetables and the chicken, season to taste with salt and pepper and remove from the heat.
For the third step, you’ll spoon the chicken mixture into your ramekins and then dust puff pastry sheets with flour and roll out to 1/4 inch thickness. Place ramekin on top of sheet and cut a square about 1/2 inch larger than the circle all around to make six squares. You can also opt to top each ramekin with a circle of puff pastry the same size as the top of the ramekin.
The last step is to cover each bowl with the puff pastry pressing a little at the edges, cut 3 small slits in the middle of the puff pastry with a sharp knife to let steam escape, then brush the tops with the egg wash. You’ll bake at 400 degrees for 30 minutes, until bubbly and golden brown.
This is the perfect dish for a crisp fall evening, and I think you’ll be surprised at how easy it is to put together. There’s no need for sides, just serve it with a delicious glass of wine and you’re set.
So get ready friends! Fall is here and now you’ve got a soothing and satisfying comfort food dish to add to your repertoire.
Please let me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!
A Few Cook’s Notes for Puff Pastry Topped Chicken Pot Pie
When baking, place your ramekins on a baking sheet lined with parchment paper just in case the pot pies bubble and overflow a smidge.
More Delicious Comfort Food Recipes to Enjoy
Creamy Garlic Broccoli Mushroom Pasta
Puff Pastry Topped Chicken Pot Pie
Print Recipe Pin RecipeIngredients
- 6 Tbsp. unsalted butter
- 3 carrots, peeled and chopped
- 1 medium yellow onion, finely chopped
- 1 small red bell pepper, seeded and chopped
- 8 oz. white button mushrooms, stems removed, caps sliced and roughly chopped
- 1 tsp. kosher salt
- 1/2 tsp. ground black pepper
- 2 cloves garlic minced
- 2 tsp. fresh thyme
- 1 cup frozen peas
- 4 cups shredded chicken, cut into bite-size pieces
- 1/4 cup all-purpose flour
- 1/4 cup dry white wine
- 1 cup heavy cream
- 2 cups low sodium chicken broth
- 2 Tbsp. fresh flat-leaf parsley finely chopped
- 2 sheets puff pastry, I use Pepperidge Farm
- 1 large egg whisked with 1 tsp. water
Instructions
- For the filling, in a large skillet, melt 2 Tbsp. butter over medium high heat. Add carrots, onions and red pepper. Cook for 5 minutes, stirring occasionally.
- Add the mushrooms and season with 1/2 tsp. salt and 1/4 tsp. pepper and cook for 5 minutes until lightly browned. Add the garlic and and thyme and continue to cook for 1-2 minutes until fragrant. Remove from the heat and stir in the peas. Set aside.
- In a large saucepan, melt the remaining 4 Tbsp. butter over medium-low heat. Add the flour and whisk constantly for 1 minute. Whisk in the white wine and continue to cook for 1 -2 minutes until almost evaporated. Gradually add the cream and the stock. Raise the heat to medium-high, and bring to a boil. Reduce heat to low and simmer until thickened, stirring occasionally. Stir in the vegetables and the chicken and season with remaining 1/2 tsp. salt and 1/4 tsp. pepper and parsley. Remove from heat.
- Preheat oven to 400 degrees.
- Spoon chicken mixture into 6 individual ramekin dishes.
- Dust puff pastry sheets with flour and roll out to 1/4 inch thickness. Place ramekin on top of sheet and cut a square about 1/2 inch larger than the circle all around to make six squares. You can also opt to top each ramekin with a circle of puff pastry the same size as the top of the ramekin (as pictured).
- Cover each bowl with the puff pastry pressing a little at the edges, cut 3 small slits in the middle of the puff pastry with a sharp knife to let steam escape, then brush the tops with the egg wash. Bake at 400 degrees for 30 minutes, until bubbly and golden brown. If puff pastry starts to get too brown, tent loosely with a piece of foil. Transfer to individual plates and serve.
- Transfer to individual plates and serve.
Why wait till Fall. I am ready NOW! Incredible!!!
I know, right?! Time to dig in! Thanks!
It is already feeling like fall here in NC and it is making me all sorts of giddy for delicious cozy dishes like this one! Chicken pot pie is always a winner, but topped with puff pastry versus the traditional pie crust? YES all day long! This looks absolutely perfect, Mary Ann! Pinned! Cheers to a fabulous day!
Thanks so much Cheyanne. The nights are getting cooler here too and as much as I LOVE summer, I am loving the beginning of fall. This Chicken Pot Pie was a must for me as a welcome to fall dinner! Hope you have a great day and as usual thanks so much for commenting! XO
I want to eat this all Winter long, nothing better!
Thanks Matt! It is my all time favorite comfort food dish! Chicken Pot Pie and a glass of wine and I’m set to take on fall and winter! Enjoy your weekend!
This pot pie looks incredible! I’m so excited for comfort foods and the changing fall leaves.
Thanks so much Nicole! It’s my favorite, and it goes perfectly with a nice glass, (or two) of wine!! I can’t wait for changing leaves too! Enjoy your weekend!
Still hot and sunny here in California , I do love chicken pot pie and yours looks gorgeous.
Thanks Gerlinde! You may need to turn on the AC, and give these pot pies a try! I think you’ll love them!
This recipe looks so good for a nice cool fall night and with a glass wine in hand, can’t wait to try it!
Thanks so much Donna! Hope you enjoy it!
Wow this recipe looks amazing! I can’t wait to try it. I love that they are made in individual ramekin dishes. What could be better than chicken pot pie and a glass of wine??????
Thanks so much Lisa! I know, right?! Comfort food and wine! The perfect combo! Have a great weekend and thanks for commenting!
Chicken pot pie!! Yum – one of my favorites!! :)
Mine too Linda! You should try this recipe! Perfect with a glass of Chardonnay on a fall night! Enjoy and thanks so much for commenting!
This Pot Pie looks seriously amazing!! I could dive into that pot of creamy chicken and veggies- but then you topped it with puff pastry!?! YUM!! This is the perfect comfort food! Pinned :)
It’s a favorite at our house! Thanks for the pin Jessica!
I am ready for comfort food as well and one of my favorite parts of fall!! This is THE definition of comfort here. Love it!!
Thanks so much Zainab. I love my fall/winter comfort food! Your Enchilada Bake is on my list!
Lovely pie!!! I love how you used puff pastry -it makes it look so impressive! ;)
Thanks Ann! Yes, it looks impressive, but it’s so easy. I sometimes also top it with biscuit dough, but the puff pastry is my favorite! Enjoy the day!
No doubt Fall is a beautiful time of year and I am ready for those shorter days, cozy blankets, sweaters and socks. And this little pot pie? Pure comfort food Mary Ann! And those cute little dishes? Oh my goodness! Love your presentation here with the little square pastry effortlessly laying over the top. Just gorgeous!
Thanks so much Traci! I hope you are enjoying some cooler days already, I know I am! Comfort food is a wonderful part of fall for me, along with more trips to the gym! Your onion and fig galette will be next on my list!
I made this chicken pot pie for dinner tonight and it was fabulous! I modified the recipe to make it gluten free by using a g free pastry dough, and g free flour. Thank you for the recipe!
Yay! I’m so glad you liked it Stacie! So glad you could make it gluten free too. Thanks so much for commenting!
Chicken Pot Pie really is the ultimate comfort food and making it with puff pastry is such a great idea! And how gorgeous are these!? Wow, Mary Ann.
Thanks Marissa! Tom absolutely loves these. I make them with puff pastry and sometimes with a biscuit topping. Both ways are delish!
Do you think one could substitute whole milk with some whisked in flour for the heavy cream? Thanks
Hi Julie. Yes, instead of adding the 1/4 cup flour add maybe 1/3 cup and add milk instead of the heavy cream. Enjoy!
I definitely remember this deliciousness!! It’s starting to get chilly and I can’t think of a better reason to make these flaky puff pastry topped chicken pot pies!! Such a winning recipe!!
Thanks Chey! Tom’s fave!