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Herb-Crusted Chicken Pot Pie with Puff Pastry

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This easy herb-crusted chicken pot pie features a creamy chicken and vegetable filling topped with a golden, flaky puff pastry crust infused with fresh herbs. It’s a comforting, crowd-pleasing dinner perfect for busy weeknights or special occasions.

Ingredients

Scale
  • 2 cups cooked chicken, diced or shredded (rotisserie or leftover roast chicken, white and dark meat both work)
  • 1 cup frozen peas and carrots mix, thawed
  • 1 cup potatoes, diced small (Yukon gold or russet)
  • 1/2 cup celery, diced
  • 1/2 cup onion, diced (yellow or sweet)
  • 1/2 cup mushrooms, sliced (optional, cremini or button)
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour (or 1:1 gluten-free blend)
  • 2 cups low-sodium chicken broth
  • 3/4 cup whole milk or heavy cream (or half-and-half)
  • Salt and black pepper, to taste
  • 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
  • 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
  • 1 tablespoon chopped fresh parsley (optional, for garnish)
  • 1 sheet frozen puff pastry, thawed
  • 1 egg, beaten with 1 tablespoon water (for egg wash)
  • 1 teaspoon mixed dried herbs (Italian seasoning, Herbes de Provence, or blend, for topping)
  • Optional: leftover turkey instead of chicken
  • Optional: almond milk for dairy-free version
  • Optional: extra frozen corn, green beans, or spinach
  • Optional: cooked, cubed sweet potatoes instead of regular potatoes

Instructions

  1. Prep the ingredients: Dice or shred cooked chicken, peel and dice potatoes, thaw frozen vegetables, dice onions, celery, and mushrooms (if using), and chop fresh herbs.
  2. Preheat oven to 400°F (200°C). Place pie dish or casserole on a baking sheet to catch drips.
  3. Boil diced potatoes in lightly salted water until just fork-tender, about 5-7 minutes. Drain and set aside.
  4. Melt butter in a large skillet over medium heat. Add onion, celery, and mushrooms (if using); sauté 3-4 minutes until soft.
  5. Sprinkle in flour, stirring constantly, and cook for 1-2 minutes until toasty.
  6. Slowly whisk in chicken broth, scraping up any bits from the pan.
  7. Add milk or cream and bring to a gentle simmer, stirring until thickened (about 3-4 minutes). Season with salt, pepper, rosemary, and thyme.
  8. Stir in cooked chicken, drained potatoes, peas and carrots, and any extra veggies. Taste and adjust seasoning.
  9. Spoon the creamy filling into the prepared pie or casserole dish and spread evenly.
  10. Unfold thawed puff pastry and lay it over the filling, tucking or trimming edges to fit. Cut a few small slits to vent steam.
  11. Brush pastry with egg wash and sprinkle with mixed dried herbs.
  12. Bake on the center rack at 400°F (200°C) for 25-30 minutes until pastry is puffed and golden and filling bubbles at the edges. Tent with foil if browning too quickly.
  13. Let rest for 5-10 minutes before serving. Sprinkle with fresh parsley if desired.

Notes

For best results, keep puff pastry cold until ready to use. Mix herbs into the egg wash or sprinkle directly on the pastry for extra flavor. Don’t overfill the dish to avoid bubbling over. Let the pie rest before serving for easier slicing. For gluten-free or dairy-free adaptations, see ingredient notes.

Nutrition

Keywords: chicken pot pie, puff pastry, herb crust, comfort food, easy dinner, family meal, weeknight dinner, creamy chicken, savory pie, potluck recipe

Find it online: https://atomicbite.com/herb-crusted-chicken-pot-pie-recipe-easy-puff-pastry-dinner/