Puff Pastry Chicken Pot Pie

31 March 2025Saffron

Puff Pastry Chicken Pot Pie

Prep time: 10 minutes

Cook time: 1 hour

Serves: 4 large portions

Chicken Pot Pie – The Ultimate Comfort Food (Born from Procrastination). Over the past few months, I’ve been saving chicken bones and vegetable scraps in freezer bags, waiting for the perfect moment to make homemade chicken stock. And when the freezer drawers were overflowing, I knew it was time. But, of course, I started way too late—classic procrastination.

With the stock bubbling away in a big soup pot, I figured I might as well cook something alongside it. And then it hit me: chicken pot pie. And wow, I’m so glad I did! The more it came together, the more I realised—yes, this is exactly what I was craving. A rich, hearty filling, packed with flavour and topped with a golden, crispy puff pastry layer. Yuhum!

I pulled together a filling with whatever I had lying around—half a carrot, a celery stalk, some leftover kale, a splash of cream, and (questionably) two-day-overdue puff pastry (still totally fine). The freezer got a little rummage too, revealing a single chicken thigh, some pancetta, snow peas, and a can of butter beans from the pantry. And as it turned out, these are pretty much the ingredients for a classic chicken pot pie—it was meant to be!

A little tip to speed up the vegetable cooking process I learned from Test Kitchen, read the recipe for more information.

Puff Pastry Chicken Pot Pie

Why You’ll Love This Recipe

✔️ Rich & Comforting – A creamy, savoury filling with a buttery pastry top.
✔️ Great for Using Leftovers – A fridge & freezer clean-out meal at its best.
✔️ Crispy, Flaky Puff Pastry – The perfect golden crunch.
✔️ Deep, Savoury Flavour – Especially if made with homemade stock!

Sometimes, the best meals come from spontaneity, and this Chicken Pot Pie is proof of that.

Puff Pastry Chicken Pot Pie

Did you know, miso is also great in a chicken pie? For example in my Creamy Miso Chicken, Leek & Mushroom Puff Pastry Pie. Or what about using chickpeas instead of butter beans in this One Pot Moroccan Chicken & Chickpea Pot Pie?

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Puff Pastry Chicken Pot Pie

31 March 2025Saffron

Prep time: 10 minutes
Cook time: 1 hour
Total time: 1 hour 7 minutes

Serves: 4 large portions

Transform chicken and vegetables into a delicious Puff Pastry Chicken Pot Pie. Comfort food that satisfies every craving!

Ingredients

1 tbsp olive oil
2 chicken thighs, bitesize pieces
1 onion, finely chopped
2-3 garlic cloves, grated or minced
1 celery stalk, finely chopped
1 fennel bulb, finely chopped
1 carrot, finely chopped
1 leek, thinly sliced
2 tsp thyme leaves
1 heaped tbsp all purpose flour
300 ml hot chicken stock, start with less
50 ml (cooking) cream, crème fraîche will work too
1 can butter beans
pepper & salt to taste
1 large sheet puff pastry, or 8 small squares, defrosted
1 egg, beaten

Optional ingredients

125 g pancetta, cubed
50 g freshly grated parmesan cheese
1 knob butter, or garlic butter
2 tsp fennel seeds
± 200 g kale
2 tsp sesame seeds

Instructions

1)
Preheat the oven to 200°C.
2)
If using pancetta (otherwise skip to step 2): In a large heavy based saucepan heat 1 tbsp of olive oil. Add the pancetta and fry until crispy on medium heat, ± 5 minutes. Remove from the pan with a slotted spoon and set aside.
3)
To the leftover pancetta oil, or just to some hot olive oil, add the chicken and season all sides with pepper and salt. Sauté until nice and browned on all sides, ± 5 minutes (it will continue to cook on the sauce). Remove from the pan with a slotted spoon and set aside.
4)
Add some olive oil to the pan if needed and add the onions with a pinch of salt, sauté until translucent and fragrant, ± 3 minutes. Then add the garlic, celery, thyme and fennel seeds (if using). Mix well to coat and sauté for another 2 minutes.
5)
Add the carrots, leeks, kale (if using) and fennel and pour in 1/3 cup of water. Put the lid on the pan and turn the heat down. Let the vegetables steam for 5 minutes to soften. This step will quicken the softening process (I learned this from Test Kitchen)
6)
Remove the lid form the pan and continue to sauté until all the moisture is gone and it’s starting to caramelise.
7)
Add the pancetta and chicken back to the pan and also the drained butter beans. Mix well
8)
Sprinkle in the flour and mix well to coat. Let it fry for 2 minutes to cook the flour. One ladle at a time, pour in the chicken stock, stirring after each time. It will start to thicken into a creamy sauce. I used about 3 ladles, but see what which consistency you prefer. If you like, add a knob of butter or garlic butter for an extra glossy sauce.
9)
Bring to a light simmer and add the cream, parmesan cheese and season with pepper and salt. Taste and adjust the seasoning where needed.
10)
Once happy with the flavour and consistency pour the thick ragout into an oven proof baking dish. Lay the puff pastry sheet over the top and slice off any excess pastry so it fits perfectly. Chop the leftover puff pastry strips into squares. Brush the egg wash onto the puff pastry and then divide the little squares all over the top. Brush with some more egg was and sprinkle the sesame seeds on top.
11)
Bake in the oven for 20 minutes until bubbling and golden brown.

Notes

This is a great dish to make ahead of time. Make the ragout when you have the time, you can store it in the fridge for upto 2-3 days. When ready to cook just pour it into a baking dish and roll out the puff pastry on top as mentioned above.

chicken oven pie

Saffron

Hi! My name is Saffron. I’m from Amsterdam, a freelance photographer, recipe developer, food stylist, culinary photographer and beekeeper on the weekends. I’m a passionate cook and lover of all things food. With this site I’d like to share my passion and knowledge and maybe even inspire you to go on an adventurous food journey as well.

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