This isn’t your traditional creamy chicken pot pie! This rustic yet elegant version uses light and flaky puff pastry for the crust, giving it a deliciously airy texture without the heaviness of milk or cream. It’s also super versatile—you can easily customize the filling to satisfy even the pickiest eaters.
Serve this chicken pot pie with puff pastry family-style in a cast iron skillet or casserole dish, or make it extra special by baking it in individual oven-safe bowls for charming mini pot pies!
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I’ll admit, I was never a big fan of pot pies! While many consider it the ultimate comfort food, I always found them a bit too heavy for my taste. But about 25 years ago, I started making this version of chicken pot pie, and I’ve been hooked ever since.
In this recipe, I skip the heavy cream and milk, using just chicken broth and a splash of white wine instead. The wine adds amazing flavor and a little gourmet touch, so you won’t miss the dairy at all!
I love using puff pastry sheets for the crust, but canned biscuits or a traditional pie crust work beautifully too. And here’s my secret: don’t skip the thyme and parmesan on top before baking. It adds a fantastic layer of flavor that really makes this pot pie something special!
👩🏻🍳 Tips for Success
- Season to taste. Chicken broth and stock contain different sodium levels, so once you make the gravy, taste it and add more salt as needed.
- Make the filling in advance. To make this in under 30 minutes on a busy weeknight, cook the filling in advance and then top with the puff pastry just before baking. You can also freeze this recipe easily. See the freezing and storage section below.
- Prefer a creamy sauce? Replace half the chicken stock with whole milk.
- Cover the edges with tinfoil halfway through baking. This will help to prevent the edges from burning.
Ingredients/Substitutions
- Chicken. I use cooked chicken breasts cut into half-inch cubes, but you can also use rotisserie chicken. I also included instructions for cooking raw chicken breasts. This is also a great way to use leftover Thanksgiving turkey.
- Puff Pastry. For the top crust of the pot pie. This recipe has no bottom crust, making it an easy chicken pot pie recipe. Use all butter sheets of puff pastry if you can find them. You can also use a homemade pie crust or biscuits as the topping.
- Pancetta or bacon. I like the extra flavor that this adds to the pot pie. You can leave them out if you're not a fan of pork products.
- Onion, Carrot and Celery
- Mushrooms or other fresh vegetables. I use mushrooms in the recipe because it's what I had on hand, but you can use your favorite veggies. Peas and green beans are common in classic pot pie.
- Garlic. Fresh, minced.
- Butter and flour. To make the roux that thickens the gravy.
- Fresh herbs- sage and thyme. I've also included the amounts for using dried herbs.
- White wine. to add complexity and flavor to the gravy. You can skip the wine and add a tablespoon of white wine vinegar or lemon juice for that hint of acidity which also lightens this pot pie.
- Chicken stock or broth. Use store-bought or homemade chicken stock. I recommend using low sodium so that you can better control the salt.
- Crushed red pepper (optional) for a touch of heat.
- Salt and black pepper
- Parmesan cheese (optional) to sprinkle on top of the fluffy puff pastry before baking. This adds extra flavor and looks really pretty too.
- Egg and water to make the egg wash to brush on the top of the puff pastry. Adding the egg wash makes the flaky puff pastry nice and golden brown. You can also use melted butter, olive oil or heavy cream but I find the egg wash gets the best browning results.
Make this a Creamy Pot Pie
Replace half the chicken stock or broth with whole milk. Yup! It's that easy.
How to Make This Chicken Pot Pie
- Saute the pancetta/bacon. In an 10 ¼-inch cast iron skillet or other large skillet, add the chopped bacon or pancetta and cook until crisp over medium heat, about 5 mins. Once crispy, remove the bits set aside. If more than 2 tablespoon of fat remains, remove the fat and leave 2 tablespoon in the pan. Cook chicken. (Skip to the next step if using cooked chicken) If using raw chicken, dice into cubes, add to the pan, and saute until cooked through about 5-7 mins. Remove from the pan and set aside.
- Saute the veggies. Reduce heat to medium-low, and add 1 tablespoon of butter (skip if using cooked chicken; just cook in bacon drippings) and onions. Cook until soft, about 3-5 minutes. Add the carrots and celery and cook another 3-5 minutes. increase the heat to medium, add the mushrooms or other veggies, and saute for 2-3 more minutes.
- Make the roux and gravy. Add the garlic, thyme, sage, crushed red pepper (if using), remaining butter, and flour and mix into the veggies. Continue to stir and cook the roux for 1-2 minutes. Add the wine and stir to combine. Allow to cook for 30 seconds. Stir in the chicken stock and bring to a boil. Once boiling, reduce to low and allow the sauce to thicken for 2-3 minutes.
- Preheat oven to 400F + combine, and adjust seasonings and thickness. Taste the sauce and see if it needs more salt, pepper, or herbs. If it's looking a little thick, add a touch of chicken stock. See note .... if it's still looking a little thin. Once you have the right thickness, add the chicken and bacon/pancetta to the sauce. Stir to combine and remove from heat.
- Prep puff pastry and place on saucy chicken mixture. Using a rolling pin, gently roll the puff pastry out so that it's nice and smooth. Using a sharp knife, cut the puff pastry into 12 even(ish) pieces. Starting with the edge of the skillet, lay the puff pastry on the chicken mixture, allowing some to hang off the edge. Then, lay the rest of the puff pastry over the center. (It's ok if there are a few small cracks!)
- Egg wash, toppings. Mix together the egg and water. Using a pastry brush, brush the egg wash on top of the puff pastry. Then, sprinkle the puff pastry with thyme and Parmesan cheese.
- Bake. Bake for 25 -28 minutes or until the sauce is bubbling and the puff pastry is golden brown.
- Cool and serve. Allow to cool for 5 minutes before serving, then enjoy!
How to Thicken Chicken Pot Pie Gravy
To thicken the gravy for your chicken pot pie, try making a beurre manié (French for "kneaded butter")! Here’s how:
Mix equal parts soft butter and flour until they’re well combined into a smooth paste. Stir a teaspoon of this mixture into your gravy, giving it 3-5 minutes to thicken up. If the gravy isn’t quite as thick as you’d like, just add a little more until it reaches the perfect consistency.
How to Make Individual Chicken Pot Pies
- Preheat the Oven: Set your oven to 400°F (200°C) so it’s ready when the pot pies are assembled.
- Prepare the Filling: Make your pot pie filling as you normally would. Sauté the pancetta or bacon until crispy, cook the chicken (if using raw), and prepare the sauce with broth, white wine, and any veggies you love.
- Fill the Bowls: Divide the prepared filling evenly among individual oven-safe bowls or ramekins, leaving about half an inch at the top to prevent overflow.
- Prepare the Puff Pastry: Roll out your puff pastry to smooth it out, and cut it into pieces slightly larger than the tops of your bowls. Place one piece of puff pastry over each bowl, pressing it gently around the edges. This will give a nice overhang and help the crust bake up flaky.
- Add Finishing Touches: Lightly brush the puff pastry tops with an egg wash (one beaten egg with a splash of water) for a golden, glossy finish. Sprinkle with fresh thyme and a little grated Parmesan for extra flavor if desired.
- Bake: Place the mini pot pies on a baking sheet to catch any drips, then bake for 20-25 minutes, or until the pastry is golden brown and puffed up.
- Serve and Enjoy: Let the mini pot pies cool for a few minutes before serving—they’ll be hot and bubbly inside!
What to serve with chicken pot pie
- Little Gem Salad
- Apple Pecan Salad
- Air Fryer Broccolini
- Caesar Salad
- Kale and Butternut Squash Caesar
Storage and reheating instructions
- TO STORE: Store leftover pot pie in the refrigerator for up to 3 days. Cover the pot pie tightly with plastic wrap, or place it in an airtight container to prevent it from drying out.
TO FREEZE:
- Freezing Before Baking: Assemble the pot pie, but do not add the egg wash, cheese or thyme to the crust and do not bake. Wrap the pot pie tightly in plastic wrap, then in aluminum foil, or place it in an airtight container.
- Freezing After Baking: Allow the pot pie to cool completely after baking. Wrap tightly in plastic wrap, then in aluminum foil, or place in an airtight container.
- Freezes well for up to 3 months.
TO REHEAT:
- Reheating from Frozen:
- Without Thawing: Preheat the oven to 375°F (190°C). Remove any plastic wrap, but keep the aluminum foil on to protect the crust. Bake for 60-90 minutes, removing the foil for the last 15-20 minutes to let the crust brown.
- Thawing First: Thaw in the refrigerator overnight. Bake at 375°F (190°C) for 30-40 minutes or until the filling is hot and the crust is crisp.
- Reheating from Refrigerated:
- Preheat the oven to 375°F (190°C).
- Cover the pot pie with aluminum foil to protect the crust, then bake for 20-25 minutes. Remove the foil for the last 10 minutes to crisp up the crust.
Recipe
Light and Flaky Chicken Pot Pie (Puff Pastry Crust)
Try this rustic yet elegant twist on classic chicken pot pie with puff pastry. No milk or cream, just a flavorful turkey-style gravy with chicken, pancetta, herbs, and veggies.
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Equipment
- Cast Iron Skillet 10¼ inch
- Sharp Knife
- Rolling Pin
Ingredients
- 2½ cups Chicken Breasts cooked, diced ½ inch cubes
- ¾ cup bacon or pancetta, diced, about 4 strips
- 1 ½ cup Onion diced, about ¾ large onion
- 1 cup Carrots diced
- ¾ cup Celery diced
- 2 cups Mushrooms sliced, or other favorite vegetable
- 2-3 cloves Fresh Garlic minced
- 1 ½ tablespoon Fresh Sage minced or ¼ teaspoon dried
- 1 ½ tbsp Fresh Thyme minced or ½ teaspoon of dried, plus more for topping
- ¼ teaspoon Crushed Red Pepper Flakes optional
- 7 tablespoon butter
- 7 tablespoon All-purpose flour
- ½ cup Dry White Wine sub with ½ cup chicken stock + 1 tablespoon white wine vinegar or lemon juice
- 4½ cups Chicken Broth or 2½ cups stock and 2 cups whole milk if you prefer a creamy pot pie.
- ¼ teaspoon Black Pepper
- Salt to taste
- 1 sheet Puff Pastry thawed, but cold
- 1 Large Eggs
- ¼ cup Parmesan Cheese grated or shredded
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Instructions
- Saute the pancetta/bacon. In a 10¼-inch cast iron skillet or other large oven-proof skillet, add the chopped bacon or pancetta and cook until crisp over medium heat, about 5 mins. Once crispy, remove the bits set aside. If more than 2 tablespoon of fat remains, remove the fat and leave 2 tablespoon in the pan. Cook chicken. (Skip to the next step if using cooked chicken) If using raw chicken, dice into cubes, add to the pan, and saute until cooked through about 5-7 mins. Remove from the pan and set aside.
- Saute the veggies. Reduce heat to medium-low, and add 1 tablespoon of butter (skip if using cooked chicken; just cook in bacon drippings) and onions. Cook until soft, about 3-5 minutes. Add the carrots and celery and cook another 3-5 minutes. increase the heat to medium, add the mushrooms or other veggies, and saute for 2-3 more minutes.
- Make the roux and gravy. Add the garlic, thyme, sage, black pepper, crushed red pepper (if using), remaining butter, and flour and mix into the veggies. Continue to stir and cook the roux for 1-2 minutes. Add the wine and stir to combine. Simmer for 30 seconds. Stir in the chicken stock and bring to a boil. Once boiling, reduce to low and let the sauce thicken for 2-3 minutes.
- Preheat oven to 400F + combine, and adjust seasonings and thickness. Taste the sauce and see if it needs more salt, pepper, or herbs. If it's looking a little thick, add a touch of chicken stock. See note 1 if it's still looking a little thin. The sauce should be on the thicker side. Once you have the right thickness, stir in the chicken and pancetta/bacon and remove from heat.
- Cut and arrange the puff pastry. With a rolling pin, gently roll out the puff pastry until it’s smooth. Then, using a sharp knife, cut it into 12 even rectangles. Starting with the edge of the skillet, layer the puff pastry pieces over the chicken mixture, allowing ½ inch of the pastry to hang over the edge of the skillet. (This helps to prevent the pastry from falling into the sauce.) Place the remaining puff pastry pieces over the center, covering the filling completely. Don’t worry if there are a few small cracks—that just adds to the charm!
- Prep the crust. In a small bowl, whisk together the egg and 1 tablespoon water. Using a pastry brush, brush the egg wash on top of the puff pastry (make sure to get the edges, too!) To finish, sprinkle the puff pastry with thyme and Parmesan cheese.
- Bake. Bake for 25 -28 minutes (cover the edges with aluminum foil after 15 minutes to prevent burning) or until the sauce is bubbling and the puff pastry is golden brown.
Notes
Note 1 - To thicken the gravy, mix equal parts soft butter and flour until they’re well combined into a smooth paste. Stir a teaspoon of this mixture into your gravy, giving it 3-5 minutes to thicken up. If the gravy isn’t quite as thick as you’d like, just add a little more until it reaches the perfect consistency.
For Individual Pot Pies:
- Preheat the Oven: Set your oven to 400°F (200°C) so it’s ready when the pot pies are assembled.
- Prepare the Filling: Make your pot pie filling as you normally would. Sauté the pancetta or bacon until crispy, cook the chicken (if using raw), and prepare the sauce with broth, white wine, and any veggies you love.
- Fill the Bowls: Divide the prepared filling evenly among individual oven-safe bowls or ramekins, leaving about half an inch at the top to prevent overflow.
- Prepare the Puff Pastry: Roll out your puff pastry to smooth it out, and cut it into pieces slightly larger than the tops of your bowls. Place one piece of puff pastry over each bowl, pressing it gently around the edges. This will give a nice overhang and help the crust bake up flaky.
- Add Finishing Touches: Lightly brush the puff pastry tops with an egg wash (one beaten egg with a splash of water) for a golden, glossy finish. Sprinkle with fresh thyme and a little grated Parmesan for extra flavor if desired.
- Bake: Place the mini pot pies on a baking sheet to catch any drips, then bake for 20-25 minutes, or until the pastry is golden brown and puffed up.
- Serve and Enjoy: Let the mini pot pies cool for a few minutes before serving—they’ll be hot and bubbly inside!
Nutrition
Serving: 0.25gCalories: 855kcalCarbohydrates: 51gProtein: 37gFat: 54gSaturated Fat: 21gPolyunsaturated Fat: 6gMonounsaturated Fat: 22gTrans Fat: 1gCholesterol: 165mgSodium: 1982mgPotassium: 960mgFiber: 5gSugar: 7gVitamin A: 6265IUVitamin C: 13mgCalcium: 176mgIron: 4mg
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