Chicken Pot Pie with a flaky puff pastry crust is a hearty and comforting dinner your family will love.
Homemade chicken pot pie doesn’t have to be an all-consuming task. My recipe has a from-scratch filling with vegetables and lots of tender chicken, but I take a delicious short-cut with the crust.
Store-bought puff pastry gives you that flaky golden crust you crave without all the work, creating a pot pie that is destined to become a family favorite.
We love our comfort food dishes around here, especially when it’s cold and snowy and there’s nothing better to ward off the chill than a slice of chicken pot pie.
I love to make my chicken pot pie soup, which has all of the classic flavors including one that’s not so traditional: Montreal steak seasoning. It’s most often used for grilling, but I love to add it to other dishes. It adds a note of savoriness you wouldn’t otherwise get.
So, I created this chicken pot pie recipe inspired by the soup and included in the filling my favorite seasoning.
Easy Puff Pastry Pot Pie
If the idea of making a pastry dough from scratch makes you want to run for the hills like it does me, rest assured it’s not required for this recipe. I use a frozen puff pastry sheet to make the flaky, butter crust.
It’s such a simple shortcut and you don’t even have to worry about making a bottom crust either. I just top the filling with the premade dough and into the oven it goes. You won’t miss the double crust, I promise.
To make it even easier, I use shredded rotisserie chicken in the filling. It’s one less cooking step and makes this the easiest pot pie ever.
- Sliced carrots
- Sliced celery
- Diced yellow onion
- Cubed rotisserie chicken
- Chopped garlic
- Montreal Steak Seasoning
- Chicken broth
- Puff pastry sheet
You can also add green peas to the filling – I absolutely love them. Unfortunately, my husband doesn’t, so I omit them, but they work well and can be added if you like.
I like to make pot pie in a 12″ cast iron skillet, but any oven-safe skillet of the same size will work.
Using a skillet is great because you can use it to cook the filling and then top it with the crust before it goes in the oven. As long as your skillet is oven-proof there’s no need to use an extra baking dish.
How to Make the Best Chicken Pot Pie Filling
Melt the butter in the skillet over medium-high heat. Add the onion, celery, carrots, and garlic. Cook the veggies until the onions are translucent, about five to seven minutes.
Lower the heat to medium and add the flour, salt, and Montreal steak seasoning. Stir to create a paste and then cook it for a couple of minutes. This paste is what will thicken the gravy for the filling.
Add the milk and chicken broth and stir until the mixture is smooth. Simmer the gravy for five to seven minutes or until it’s thickened.
Add the shredded chicken to the gravy and stir to combine.
Puff Pastry Crust
Take your dough and roll it into a 12-inch square on a lightly floured surface.
Place the dough on top of the skillet over the filling. Roll the excess dough into itself to create an edge for the crust.
Whisk the egg in a small bowl and then brush it over the puff pastry. I like to sprinkle some coarse sea salt over the top, but this is optional.
Bake the chicken pot pie for 25 to 35 minutes at 425°F or until the pastry is golden brown and the filling is bubbling hot.
For a finishing touch, garnish that golden crust with freshly chopped parsley if you like.
What to Serve with Chicken Pot Pie
This is a meal that can easily stand on its own, but sometimes it’s nice to add a light side dish to balance out the richness of the pot pie.
A green salad is a perfect side – I have a ton of ideas in my best green salad recipes post.
Leftover pot pie will keep in the refrigerator for three to four days. The crust won’t be as flaky when you reheat it, but it will still be delicious
Yes, this is an excellent way to use up roast turkey leftovers from holiday dinners.
This seasoning is made with a variety of spices and dried herbs like salt, pepper, dill, dried onion and garlic, and red pepper flakes. It adds the most wonderful flavor to this pot pie. Look for it in the spice aisle!
Cozy, comforting, and hearty. This chicken pot pie is what to make when you want to warm up! One bite of that delicious crust with the creamy filling will have you and your family hooked. Enjoy! XOXO San
More Dinner Recipes
Be sure to try these other cozy dinner ideas!
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Chicken Pot Pie
- 1/2 cup butter
- 2 1/2 cups sliced carrots
- 1 1/2 cups sliced celery
- 1 cup diced yellow onion
- 3 1/3 cups rotisserie chicken, cubed
- 1 teaspoon salt
- 1 tablespoon freshly minced garlic or 1 teaspoon garlic powder
- 4 teaspoons Montreal Steak Seasoning
- 1 cup milk
- 2 cups chicken broth
- 1/2 cup flour
- 1 puff pastry sheet unthawed
- Heat oven to 425°F.
- Add the butter to a 12” inch cast iron or oven proof skillet, I love my Lodge skillet. Melt the butter over medium-high heat.
- Add chopped yellow onion, sliced celery, and fresh garlic to the skillet. If you are using garlic powder wait to add that with the other seasonings. Cook until onions are translucent, about 5-7 minutes.
- Turn the heat down to medium and add the flour, salt, garlic powder (if you are using this) and Montreal Steak Seasoning, cook for about 2 minutes, until it makes a good paste.
- Add the milk and chicken broth and stir until combined, simmer over medium heat, stirring occasionally until your mixture has thickened about 5-7 minutes.
- Add the chicken to the sauce and stir until incorporated.
- Slight roll out one pastry sheet into a 12-inch square on a lightly floured surface. Place loosely on top of the skillet over the chicken mixture. If there is any extra crust from a corner just simply roll it over. (Like pictured above.)
- In a small bowl whisk the egg and brush the egg wash over the puff pastry & top with coarse sea salt (optional).Place in the preheated oven for 25-35 minutes until the pastry is golden brown and the filling is bubbling.