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Puff Pastry Topped Chicken Pot Pie
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5 from 2 votes

Puff Pastry Topped Chicken Pot Pie

Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Main Dish
Cuisine: American
Keyword: Chicken, Comfort Food, puff pastry, vegetables
Servings: 6
Calories: 956kcal
Author: Mary Ann Dwyer


  • 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.


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.


Calories: 956kcal | Carbohydrates: 55g | Protein: 37g | Fat: 66g | Saturated Fat: 27g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 28g | Trans Fat: 1g | Cholesterol: 183mg | Sodium: 672mg | Potassium: 764mg | Fiber: 5g | Sugar: 6g | Vitamin A: 7193IU | Vitamin C: 39mg | Calcium: 97mg | Iron: 5mg