Experience the warmth and comfort of a home-cooked meal with our Easy Southern Chicken Pot Pie with Puff Pastry. This dish combines tender chicken, fresh vegetables, and a rich, creamy filling, all topped with a golden, flaky puff pastry. It's the perfect recipe for busy families looking for a satisfying and easy dinner option.
Southern Chicken Pot Pie is a staple of Southern comfort food. Traditionally made with a rich and creamy filling of chicken and vegetables, it’s topped with a delicious pie crust or puff pastry. This dish has been a favorite in Southern homes for generations, known for its flavor that brings comfort and warmth to any meal.
Why We Love This Recipe:
- Ultimate Comfort Food: Rich, creamy, and satisfying, this pot pie is the epitome of comfort food.
- Family-Friendly: Perfect for busy weeknights, it’s a dish the whole family will love.
- Versatile: Easy to customize with your favorite vegetables or leftover chicken.
- Impressive Presentation: The golden, flaky puff pastry makes it a showstopper for any dinner table.
If you like this Southern recipe, you may also love our Chicken Fried Steak with White Gravy or our Old Fashioned Southern Chicken and Rice Casserole.
Jump to:
What Ingredients Will You Need?
- Chicken: Bone-in, skin-on chicken thighs, shredded. Provides a rich and flavorful base for the pot pie.
- Carrots: Diced. Adds sweetness and a vibrant color to the filling.
- Celery: Diced. Contributes a slight crunch and depth of flavor.
- Onion: Diced. A savory base that enhances the overall taste.
- White Wine: Enhances flavor and helps deglaze the pan.
- Butter: Used to sauté the vegetables and create a rich roux.
- Flour: All-purpose flour for thickening the sauce.
- Peas: Optional, adds a nice texture and sweetness.
- Thyme: Dried thyme for an earthy note.
- Cream: Adds richness and creaminess to the filling.
- Herbs de Provence: A blend of herbs that adds a fragrant touch.
- Salt and Pepper: Essential for seasoning.
- Egg Wash: For a shiny, golden crust.
- Puff Pastry: Thawed, creates a flaky, delicious top.
- Chicken Broth: Forms the base of the sauce.
- Olive oil: For cooking the chicken.
Note: Refer to the recipe card below for exact quantities.
Instructions
How to Make an Easy Southern Chicken Pot Pie with Puff Pastry
Step One: Prepare the Chicken and Vegetables
Preheat the oven to 400°F (200°C). Season the chicken thighs with salt and pepper. Heat oil in a large skillet over medium heat. Cook the chicken thighs until browned, about 5-7 minutes per side.
Transfer the skillet with the chicken thighs to the oven and bake for an additional 15-20 minutes, or until the internal temperature of the chicken reaches 165°F (74°C). Remove the chicken and let it cool. Once cooled, remove the skin and bones, and shred the chicken. Set aside.
Step Two: Make the Filling
In the same skillet, melt the butter over medium heat. Add the diced carrots, celery, and onion. Sauté until softened, about 5-7 minutes.
Sprinkle flour over the vegetables and cook, stirring constantly, for 1-2 minutes. Add a splash of white wine to deglaze the pan. Pour in the chicken broth, thyme, Herbs de Provence, salt, and pepper. Simmer for 5-7 minutes until the mixture begins to thicken.
Gradually stir in the cream. Add the shredded chicken and peas (if using). Simmer for an additional 3-4 minutes until the mixture is a good consistency. Taste and adjust seasoning if necessary.
Step Three: Assemble the Pot Pie
Pour the chicken and vegetable filling into an 8x8 inch baking dish. Roll out the puff pastry and place it over the filling. Trim the edges and press them down to seal. Cut small slits in the pastry to allow steam to escape. Brush with egg wash.
Step Four: Bake the Pot Pie
According to puff pastry package directions or until golden brown and puffed, usually about 20-25 minutes. Let the pot pie cool slightly before serving.
What Are Some Good Substitutions?
- Chicken: Substitute with rotisserie chicken for faster prep time or turkey for a different protein.
- Cream: Use half-and-half for a lighter version.
- Puff Pastry: Replace with a traditional pie crust or biscuit dough.
How Can You Change This Recipe Up?
- Diet: Make it gluten-free by using a gluten-free flour blend and pastry.
- Flavor: Add a dash of hot sauce or smoked paprika for a spicy kick.
- Presentation: Create mini pot pies using ramekins for individual servings.
What Kitchen Equipment Is Best?
This post shows some of our kitchen essentials. Please visit our shop if you would like to see more of our favorites. These are Amazon affiliate links and we earn commission from qualifying purchases.
- Large skillet
- 8x8 inch baking dish
- Rolling pin
- Pastry brush
- Mixing bowls
How Should You Store This?
Store leftover pot pie in an airtight container in the refrigerator for up to 3 days.
Freeze the unbaked pot pie filling for up to 3 months.
Note: Refer to Top Tips below for more storage and reheating tips.
What Are Some Expert Tips?
Keep puff pastry cold so that it bakes up flaky and crisp.
Adjust seasonings and taste as you go throughout the cooking process.
If the filling is not thick enough to your liking, you can add a cornstarch slurry. Mix 1 teaspoon of cornstarch with 2 teaspoons of water and stir it into the filling until it reaches the desired thickness.
To reheat, cover with foil and bake at 350°F until warmed through, about 20-25 minutes.
More Recipes You'll Love ♥️
Have Leftover Ingredients?
- Use leftover puff pastry to make Blueberry Turnovers with Puff Pastry.
- Add leftover cooked chicken to a salad for a quick lunch.
- Use leftover veggies to Avgolemono Soup Instant Pot Recipe.
Need Something To Pair This With?
- Serve with a fresh green salad for a light contrast.
- Pair with a glass of crisp white wine.
- Complement with a side of Green Beans with Almonds.
In The Mood For a Similar Dish?
- Chicken and Dumplings
- Southern Biscuits and Gravy with A Perfect Southern White Sausage Gravy
- Classic Beef Pot Pie
- Easy Instant Pot Mississippi Pot Roast
Related
More Southern recipes you will love:
FAQ
Yes, store-bought pie crust can be used as a substitute for puff pastry. Simply follow the package baking instructions and cut small slits in the crust to allow steam to escape.
Yes, you can freeze the unbaked pot pie filling for up to 3 months. When ready to bake, thaw overnight in the refrigerator.
Chicken pot pie pairs well with a fresh green salad, roasted vegetables, steamed broccoli, creamy mashed potatoes, or a light and refreshing fruit salad.
📖 Recipe
Southern Chicken Pot Pie with Puff Pastry
Equipment
- Large skillet
- 8x8 inch baking dish
- Rolling Pin
- Pastry brush
Ingredients
- 4-5 bone-in skin-on chicken thighs (about 3-4 cups shredded chicken)
- salt and pepper to taste
- 2 tablespoons oil
- 4 tablespoons butter
- ½ cup diced carrots
- ½ cup diced celery
- ½ cup diced onion
- 4 tablespoons flour
- A splash of white wine
- ½ teaspoon dried thyme
- 1 teaspoon Herbs de Provence
- ¼ cup cream
- 3 cups chicken broth
- ½ cup frozen peas optional
- 1 egg beaten (for egg wash)
- 1 sheet puff pastry thawed
Instructions
- Preheat the oven to 400°F (200°C).
- Season the chicken thighs with salt and pepper. Heat a large skillet over medium heat and add the oil. Cook the chicken thighs in the skillet until browned, about 5-7 minutes per side.
- Transfer the skillet with the chicken thighs to the preheated oven and bake for an additional 15-20 minutes at 375°F (190°C), or until the internal temperature of the chicken reaches 165°F (74°C). Remove the chicken and let it cool. Once cooled, remove the skin and bones, and shred the chicken. Set aside.
- Add the butter to the skillet. Add the diced carrots, celery, and onion. Sauté until softened, about 5-7 minutes.
- Sprinkle the flour over the vegetables and cook for 1-2 minutes, stirring constantly.
- Add a splash of white wine, stirring to deglaze the pan. Pour in the chicken broth, thyme, Herbs de Provence, salt, and pepper. Simmer for 5-7 minutes until the mixture begins to thicken.
- Gradually stir in the cream. Add the shredded chicken and peas (if using). Simmer for an additional 3-4 minutes until the mixture is a good consistency. Taste and adjust seasoning if necessary.
- Transfer the mixture to an 8x8 inch baking dish.
- Roll out the puff pastry and place it over the filling. Trim the edges and press them down to seal. Cut small slits in the puff pastry to allow steam to escape.
- Brush the top with the beaten egg. Bake according to the package directions for the puff pastry, or until it is golden brown and puffed.
- Remove from the oven and let it cool slightly before serving.
Notes
- Chicken: Substitute with rotisserie chicken for faster prep time or turkey for a different protein.
- Cream: Use half-and-half for a lighter version.
- Puff Pastry: Replace with a traditional pie crust or biscuit dough.
Nutrition
Try our Southern Chicken Pot Pie with Puff Pastry for a hearty, comforting meal that’s perfect for family dinners or entertaining guests.
Don’t forget to share your results and explore our related posts for more delicious Southern recipes!
Important Food Safety Tips
Always cook chicken to an internal temperature of 165°F (74°C). Wash hands, utensils, and surfaces thoroughly after handling raw chicken to prevent cross-contamination. Store leftovers in an airtight container and refrigerate promptly.
- Create a clean work area.
- Wash hands after touching raw meat or seafood.
- Rinse fresh produce thoroughly.
- Do not use the same cutting board or utensils on cooked food or produce, that previously touched raw meat or seafood.
- Do not leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with a high smoking point to avoid harmful compounds.
- Always have good ventilation when using a gas stove.
See more guidelines at USDA.gov.
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