Chicken Pot Pie with Puff Pastry Bites
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Chicken Pot Pie with Puff Pastry (Bites!) – It’s easily one of the best ways to make pot pie! You get a creamy, richly flavored chicken and vegetable base thats topped with bite size pieces of golden brown, super flakey, buttery puff pastry. It’s the ultimate cozy comfort food.
My Favorite Way to Make Puff Pastry Chicken Pot Pie
Most often you’ll see chicken pot pie with puff pastry made two ways. Either prepared and baked as a whole “pie” in a single baking dish, or made in individual ramekins or bowls.
Both work but I created this variation because I wanted something easier, a dish that finished with perfectly flakey and non-soggy puff pastry, an option that didn’t waste puff pastry scraps (precious!), and something that wasn’t so messy.
If you bake in a single dish the puff pastry doesn’t cut cleanly, and if you do individual servings it’s tedious to work with single bowls and get the puff pastry to stick well. You also may likely find the end result of both said options yields a soggy layer on bottom.
This method works beautifully, and it’s so convenient that the filling only needs to cook on the stove top so you can bake the puff pastry and make the filling at the same time.
And honestly who can resist those cute little puff pastry bites? I want to put them on everything and it’s hard not to eat half of them before dinner is served.
All around this creamy chicken pot pie with buttery puff pastry makes for the perfect homestyle dinner!
Chicken Pot Pie with Puff Pastry Recipe Ingredients
- Store-bought frozen puff pastry
- Egg
- Fats: Olive oil, butter
- Vegetables: Yellow onion, celery, carrots, mushrooms, frozen peas
- Seasonings: Fresh thyme, fresh parsley, parmesan cheese, salt and pepper
- Liquid: Chicken broth, whole milk, water
- Thickener: Flour
- Cooked chicken (preferably rotisserie)
How to Make Puff Pastry Bites for Chicken Pot Pie
- Preheat oven to 400 degrees. Unfold puff pastry onto a lightly floured surface, sprinkle top with a little flour then spread evenly over top.
- Cut puff pastry into 1-inch squares. Transfer to a 18 by 13-inch baking sheet lined with parchment paper.
- In a mixing bowl whisk together egg with the 1 Tbsp water until well blended. Brush over top of puff pastry then spread pieces out even.
- Bake in preheated oven until nicely puffed and richly golden brown, about 11 to 15 minutes.
How to Make Chicken Pot Pie Filling
- While puff pastry is baking prepare filling. In a 12-inch skillet heat olive oil over medium-high heat.
- Add onions, celery, carrots, mushrooms and saute tossing only occasionally (every few minutes so mushrooms and veggies brown a little), and cook until veggies soften, about 10 to 12 minutes.
- Add butter and garlic and saute 1 minutes. Sprinkle in flour, then cook tossing constantly 1 minute.
- Reduce heat to medium, while whisking slowly pour in chicken broth then milk. Add thyme and season with salt and pepper to taste. Let cook until thickened, while stirring.
- Reduce heat low stir in chicken. Let heat for a few minutes, stirring occasionally. Stir in peas, parmesan and parsley and warm through.
- Thin mixture with more chicken broth as desired (or milk). Serve warm in bowls and top with puff pastry pieces garnished with a little more parsley.
Storing and Reheating Puff Pastry Pot Pie
- Store leftover chicken pot pie filling in the fridge in an airtight container.
- Store baked puff pastry bites at room temperature in a container separately (note that they won’t be as crisp the next day unfortunately).
- Reheat filling in a skillet on the stove, over low heat, covered, stir frequently. Thin with broth as needed.
- Reheat puff pastry at 250 degrees on a baking sheet to warm through.
Helpful Tips and Variations
- Substitute with other vegetables such as squash, leftover baked potatoes, corn etc.
- Use another cheese that you have on hand. Something sharp will work well like Romano cheese, asiago, Grana Padano, sharp white cheddar, Gruyere, etc.
- Try it with leftover turkey or chicken.
- For extra flavor use homemade chicken stock.
- If you don’t want to cut all the little bites just cut larger squares or circles.
- Make it festive by cutting puff pastry into shapes using mini cookie cutters such as hearts or stars.
More Delicious Ways to Make Pot Pie
Follow Cooking Classy
Chicken Pot Pie with Puff Pastry
Ingredients
- 1 pkg (17 to 18 oz) frozen puff pastry, thawed according to package directions
- 1 large egg
- 1 Tbsp water
- 1 Tbsp olive oil
- 1 1/2 cups (chopped) yellow onion
- 1 1/4 cups thin chopped celery
- 1 1/4 cups peeled and chopped carrots
- 6 oz. mushrooms, sliced
- 5 Tbsp butter, cut into pieces
- 1 Tbsp minced garlic
- 1/2 cup all-purpose flour, plus more for dusting puff pastry
- 1 (15 oz) can low-sodium chicken broth, then more to thin as desired
- 1 3/4 cups whole milk
- 2 tsp minced fresh thyme
- Salt and black pepper, to taste
- 3 1/2 cups cooked shredded chicken (preferably rotisserie or bone-in cooked chicken)
- 1 1/2 cups frozen petite peas
- 1/3 cup grated (1.5 oz) parmesan cheese
- 3 Tbsp chopped fresh parsley, plus more for garnish
Instructions
- Preheat oven to 400 degrees. Unfold puff pastry onto a lightly floured surface, sprinkle top with a little flour then spread evenly over top.
- Cut puff pastry into 1-inch squares. Transfer to a 18 by 13-inch baking sheet lined with parchment paper.
- In a mixing bowl whisk together egg with the 1 Tbsp water until well blended. Light brush some of the egg mixture over top of puff pastry then spread pieces out even.
- Bake in preheated oven until nicely puffed and richly golden brown, about 11 to 15 minutes.
- While puff pastry is baking prepare filling. In a 12-inch skillet heat olive oil over medium-high heat.
- Add onions, celery, carrots, mushrooms and saute tossing only occasionally (about every 2 to 3 minutes so mushrooms and veggies brown a little), cooking until veggies soften, about 10 to 12 minutes.
- Add butter and garlic and saute 1 minutes. Sprinkle in flour, then cook tossing constantly 1 minute.
- Reduce heat to medium, while whisking slowly pour in chicken broth then milk. Add thyme and season with salt and pepper to taste. Let cook until thickened, while stirring.
- Reduce heat low stir in chicken. Let heat for a few minutes, stirring occasionally. Stir in peas, parmesan and parsley and warm through.
- Thin mixture with more chicken broth as desired (or milk). Serve warm in bowls and top with puff pastry pieces garnished with a little more parsley.