• Puff Pastry Chicken Pot Pie
  • Puff Pastry Chicken Pot Pie
  • Puff Pastry Chicken Pot Pie

Puff Pastry Chicken Pot Pie

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Halloween is over and I am on a roll again apparently with the food making. Enjoy it while it last people because it comes in spurts as you may well know. 😉

So this chicken pot pie. I do love my pot pies and this is actually a remake of an old post. Over the last few years I’ve learned a thing or two about making rues and such and so I’ve improved upon this tasty little pie. And the puff pastry part? That was an inadvertent stroke of genius. Meaning, I had it in the freezer instead of regular pie crusts. Happy accident? Absolutely. Love you Bob Ross.

Can I admit to you all that I love Banquet pot pies? It’s true. I love that they are so tasty and I love that they are about a buck. This brings me to my point which is that I love good, cheap food. This recipe makes two giant pies for about $2.75/each if you can find your chicken on sale like I did, one of which you can absolutely freeze and reheat later on an I-don’t-feel-like-cooking night. I use a whole chicken but you can short cut this recipe and use a rotisserie chicken and ready-made chicken stock if you don’t have all day. Truly though, the Crock-pot does the work so it’s not like I’m talking about slaving away all day long on this because it’s actually quite easy to make. So let’s get on with it, shall we?

P.S. This has been kid approved and in fact they even went so far as to say they liked the way it smelled. OMG. #winning


  • 1. Place carrots, celery, onion and whole chicken in a Crock-pot on low. Fill 2/3 full of water. It's OK if the chicken is not fully covered. Cook for at least 4 hours or until chicken is cooked through.
  • 2. When chicken is cooked through, remove and separate meat from the bone. Shred the meat. Layer shredded chicken into two pie pans.
  • 3. In a large pot or dutch oven, melt stick of butter to start your rue. Once melted, whisk in flour. Cook for 2-3 minutes, stirring frequently. (this cooks the flour to prevent the rue from having an overly floury taste). Whisk in milk until rue thickens then immediately add cups of chicken broth. Whisk until smooth then turn heat off.
  • 4. In a small pot, cook mixed vegetables and 1 tbsp of butter over medium heat for about 5 minutes or until veggies soften. Layer veggies on top of chicken in pie pans.
  • 5. Pour the rue over top of the veggies and chicken. Cut the defrosted puff pastry to fit your pie pan. Note: You can use a square pan or if you have a round pie pan, then you can make a lattice top if you want to get fancy!
  • 6. Bake at 400˚ for 15 minutes or until puff pastry is golden brown. (This make take longer if your puff pastry is not full defrosted)