This is my easy Chicken Pot Pie using Puff Pastry. It's flaky, creamy, and super delicious. Simply combine onion, garlic, chicken breast, with a load of frozen vegetables, cream, chicken stock, and some seasonings, top with puff pastry, and you've got yourself a low effort mid-week dinner!
The wonderful thing about chicken pot pie using puff pastry is that you can season it with whatever you have in your pantry. I've chosen to season mine with 'nduja paste, but you can use paprika, Thai curry paste, chipotle paste to add that extra flavour.
Plus, although I've topped my chicken pot pie with puff pastry, I also love using shortcrust pastry, or phyllo pastry for a crispier topping!
If you're craving pie at the moment, then why not check out my prawn chorizo chickpea pie with a crispy filo topping, simple boursin pie which is super cheesy and absolutely delicious, or my marry me chicken pie based on the viral marry me chicken recipe!
For a festive side, why not try my brussels sprouts and bacon stir fry recipe!
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Why you'll love this recipe
Simple: you only need a handful of ingredients for this chicken pot pie including your puff pastry for the topping.
Make in advance: if you're having friends or family over, this puff pastry pie is the perfect thing to make. Prepare the pie in advance, then place it into the oven just before your guests arrive!
Customisable: I've used 'nduja as the seasoning for this pie which is a southern-italian spicy sausage paste, but the wonderful thing about this recipe, is that you can season it with whatever flavour you fancy, from paprika, to red Thai curry paste.
Ingredients and Substitutions
Onion: I'm using a whole large white onion, finely sliced. You could also use shallots or red onion.
Garlic: fresh garlic cloves are best for this recipe. You can also use garlic granules if that's all you've got!
Chicken breast: we're using 2 large chicken breasts for this chicken pot pie recipe. You can also use boneless and skinless chicken thighs. If you don't want to make this pie with chicken, feel free to use pork loin or for a veggie version, portobello mushrooms or extra firm tofu (sliced into cubes) would be great!
Frozen vegetables: I've used a pack of frozen veggies that includes carrots, corn, beans, and broccoli. Frozen vegetables are often as nutritious (sometimes more nutritious!) as fresh, more convenient, longer-lasting, and cost-effective, making them a great option for reducing waste and ensuring year-round availability.
Herbs & seasonings: dried oregano is a lovely herb for this recipe, you could also use parsley! For seasonings, this is where you can choose what you fancy/what you have in your pantry. I've chosen to use 'nduja which is a southern-italian Calabrian sausage paste. But if you don't have this available, I'd use ½ tablespoon smoked paprika, or 1 tablespoon tomato paste, or 1 tablespoon harissa paste, or 1 tablespoon Thai red curry paste, or 1 tablespoon chipotle paste for a bit of a kick.
Chicken stock: to add flavour to our pie, chicken stock or broth is a great option. You can also use beef or veggie broth.
Cream: low fat or single cream is good for this dish. You can use a plant-based alternative.
Puff pastry: this, in my opinion is the best pastry for pie. But, if you fancy something a bit different, I also love using phyllo pastry.
Check out the recipe card further down this blog for full measurements and quantities!
Step by step instructions with photos
Step 1: Place a pan on medium heat and drizzle in 1 tablespoon of olive oil. Add in your slice onion, garlic, and chopped chicken breast. Fry for 5 minutes until the onions have softened and the chicken breast turns opaque.
Step 2: Pour in your frozen vegetables followed by salt, pepper, and your seasonings of choice. I've used 'nduja paste, but you can use smoked paprika, tomato paste, chipotle paste, harissa paste, anything you fancy! Give everything a good mix.
Step 3: Next up, pour in the chicken stock followed by your cream. Sprinkle in your flour and combine. Simmer on medium-low heat for 10 minutes until the sauce has reduced and it's creamy and slightly thicker.
Step 4: Preheat the oven according to your puff pastry packet instructions. Taste your chicken pot pie gravy and season according to your preferences. Transfer the sauce into a 9x7 inch oven-proof dish.
Step 5: Lay your pre-made puff pastry over the top of your pie, sealing around the edges. Using any leftover pieces of your pastry, cut out the letters P, I, and E (this is optional), to write the word PIE on the top of your pastry. Place in the oven for 20 minutes or according to packet instructions until golden and crispy.
Step 6: Once your chicken pot pie with puff pastry is flaky, puffy, golden and bubbling, take it out the oven and then serve up, top with optional chives, and enjoy!
What to do with leftovers
Storage: Leave the chicken pot pie to cool and then place into airtight containers. Place into the fridge for up to 3 days.
Freezing: Once again, eave the pie to cool and then place into airtight containers. Place into the freezer for up to 3 months. Leave to defrost / thaw in the fridge overnight, then follow the reheating instructions below.
Reheating: If you'd like to keep the puff pastry crispy and flaky, gently transfer your pie into an oven-proof dish. Preheat the oven to 180C/350F and then place the leftovers into the oven for 15-20 minutes until piping hot. Otherwise, you can place the airtight container into the microwave (leaving the lid ajar) until piping hot.
FAQs
No, there's enough fat in the puff pastry so that it won't burn. However, brushing egg over puff pastry before baking does create a golden, shiny, and appetising finish. So it's up to you!
For sure! Swap out the chicken for portobello mushrooms or extra firm tofu. Use veggie stock instead of chicken stock! For the seasoning, I'd choose to go for chipotle or harissa. Or just smoked paprika would be great!
Yes, I also love using phyllo pastry for my chicken pot pie, or shortcrust for a crunchier finish!
More recipes you might enjoy!
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Easy Chicken Pot Pie using Puff Pastry
Ingredients
- 1 onion finely sliced
- 3 garlic cloves minced
- 2 chicken breasts sliced into cubes
- 200 g frozen vegetables
- 1 tablespoon dried oregano
- 1 tablespoon nduja paste or chipotle paste, harissa paste, or ½ tablespoon smoked paprika. Scroll further up this blog post to find a variety of substitutes!
- Salt & pepper
- 500 ml chicken broth
- 150ml cream single or low fat
- 1 tablespoon plain flour to thicken the sauce
- 320 g puff pastry sheet
Instructions
- Place a pan on medium heat and drizzle in 1 tablespoon of olive oil. Add in your slice onion, garlic, and chopped chicken breast. Fry for 5 minutes until the onions have softened and the chicken breast turns opaque.
- Pour in your frozen vegetables followed by salt, pepper, dried oregano, and your seasonings of choice. I've used 'nduja paste, but you can use smoked paprika, tomato paste, chipotle paste, harissa paste, anything you fancy! Give everything a good mix.
- Next up, pour in the chicken stock followed by your cream. Sprinkle in your flour to help thicken the sauce. Simmer on medium-low heat for 10 minutes until the sauce has reduced and it's creamy and slightly thicker.
- Preheat the oven according to your puff pastry packet instructions. Taste your chicken pot pie and season according to your preferences. Transfer the sauce into a 9x7 inch oven-proof dish.
- Lay your pre-made puff pastry over the top of your pie, sealing around the edges. Using any leftover pieces of your pastry, cut out the letters P, I, and E (this is optional), to write the word PIE on the top of your pastry. Place in the oven for 20 minutes or according to packet instructions until golden and crispy.
- Once your chicken pot pie with puff pastry is flaky, puffy, golden and bubbling, take it out the oven and then serve up, top with optional chives, and enjoy!
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