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Puff Pastry Chicken Pot Pie

A comforting and delicious chicken pot pie topped with a golden, flaky puff pastry crust, perfect for family dinners.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb cooked chicken, shredded leftovers work great!
  • 1 cup frozen mixed vegetables use whichever you fancy, peas and carrots are classic
  • 1 can cream of chicken soup for creamy goodness
  • 1/2 cup milk for extra creaminess
  • 1 teaspoon garlic powder to enhance flavor
  • 1 teaspoon onion powder adds depth to the filling
  • Salt and pepper to taste
  • 1 sheet puff pastry store-bought saves time
  • 1 egg beaten for brushing on crust

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, combine the shredded chicken, frozen vegetables, cream of chicken soup, milk, garlic powder, onion powder, and season with salt and pepper. Mix until well combined.
  3. Pour the filling into a pie dish, filling it to the brim.
  4. Roll out the puff pastry on a lightly floured surface to cover the dish and cut slits for ventilation.
  5. Place the puff pastry over the filling, pressing down the edges to secure. Brush the top with beaten egg.
Baking
  1. Bake in the preheated oven for 25-30 minutes or until the crust is golden and flaky.
  2. Let it cool before serving.

Notes

Feel free to substitute chicken with turkey, beef, or mushrooms. Store leftovers tightly covered in plastic wrap for up to 3 days and reheat. You can prepare the filling a night ahead.