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Puff Pastry Chicken Pot Pie

Rated as 4.4 out of 5 Stars

"What's better than a chicken pot pie? A chicken pot pie topped with a flaky puff pastry!"
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1 h 30 m servings 620
Original recipe yields 8 servings


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  1. Preheat the oven to 400 degrees F (200 degrees C).
  2. Roll out 1 sheet of puff pastry into an 11-inch square. Press into a 9-inch pie dish, cut off extra pastry, and prick thoroughly with a fork. Press a sheet of aluminum foil right onto pastry.
  3. Bake in the preheated oven until pastry is puffed up and golden browned, about 25 minutes. Remove from oven, remove foil, and set aside.
  4. Meanwhile, melt better in a skillet over medium-low heat and cook onions and celery until soft and translucent, about 5 minutes. Add flour, salt, pepper, and celery seed. Cook and stir until mixture is paste-like.
  5. Slowly add milk to the skillet while stirring constantly, about 5 minutes. Continue stirring and slowly add broth a little at a time. Cook until thickened, 7 to 10 minutes, constantly stirring. Add chicken and frozen vegetables. Cook until vegetables are thawed, 3 to 5 minutes.
  6. Pour chicken mixture into pre-baked puff pastry shell. Roll out a second sheet of pastry into an 11-inch square and place on top of chicken mixture. Cut off extra pastry and crimp edges.
  7. Bake in the preheated oven until pastry is lightly browned, 45 to 50 minutes.

Nutrition Facts

Per Serving: 620 calories; 45.1 40 14.5 51 846 Full nutrition

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Read all reviews 4
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I may not make this again. I found the puff pastry difficult to manipulate. If I do try again i will probably use regular lie crust.

Made as directed, but only had 9 oz of chicken and frozen peas & carrots, so used an 8x8 pan, cooked for 35 minutes. Next time, I'll omit the bottom crust. Great comfort food for a blizzard day.

It was awesome.

This was delicious! I had some leftover chicken and only one pastry sheet, so I made a half portion in a smaller casserole dish. I added mushrooms and a splash of cooking wine, and exchanged the...