Puff Pastry Pot Pie

8 servings
1 hr 45 min

This time of year we love comfort foods. One of our favorites is chicken pot pie. I have never made it homemade before so this was fun to try. We get one from a deli that has the most amazing crust I have been trying to figure it out and finally realized it had to be a puff pastry crust. I bought mine in the freezer section of the store but you can make homemade if you choose. To start out, I roasted some chicken breast in the oven with some seasonings and chicken broth. In a saucepan I added some butter and onion and cooked until translucent. I had cooked some potatoes a head of time and added them along with a half of a bag of peas and carrots and the chicken pieces. I cooked it until softened and then added some chicken broth and half and half. I cooked this on low until slightly thickened. I poured that into a greased baking pan. I placed my thawed sheet of puff pastry on top of the mixture and cut a slit in the tops to vent. I baked until golden brown and crispy.

In the pan before the crust.

Here is the veggies and meat.

The puff pastry.

After baking.

It looks so good.

All the veggies look so good.

Recipe details
  • 8  servings
  • Prep time: 1 Hours Cook time: 45 Minutes Total time: 1 hr 45 min
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For the pie
  • I sheet of puff pastry, thawed
  • 2 large potatoes, cooked and sliced into bite size pieces
  • 1/2 bag peas and carrots
  • 14 large onion chopped
  • 4 T butter
  • salt and pepper
  • 2 cups chicken broth
  • 1 cup half and half
  • 2 Chicken breasts roasted and cut into bite size pieces
For the pie
Preheat oven to 375 degrees
Cook the onion and butter until translucent
Add peas and carrots and potatoes
Add chicken
Add chicken broth and half and half
Cook until slightly thickened
Add to greased pan
Cover with puff pastry sheet.
Cut slits in top of crust to vent.
Bake for approximately 45 minutes
Serve warm.
  • You can use whole milk in place of half and half.