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.
Updated: This post was first published here in September 2015. I decided it was worthy of a reshare because it is a super popular recipe here at the BHK. I’ve added new photos and notes to the post below.
WHOOSH! Where does the time go?? I can’t believe we’re already a week into 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.
Puff Pastry Topped Chicken Pot Pie Ingredients
- yellow onion
- red pepper
- thyme and parsley
- salt, pepper
- shredded chicken
- all-purpose flour
- white wine
- heavy cream
- chicken broth
- puff pastry
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. Enjoy!
Have a great weekend, and as always, thanks so much for following the BHK.
A Few Cook’s Notes for Puff Pastry Topped Chicken Pot Pie
When I first posted this recipe, I topped each ramekin with a piece of puff pastry that was slightly larger than the ramekin. You can follow those directions or you can opt for a piece of puff pastry that fits just inside the ramekin,
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
- 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
- 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.