Southern Chicken Pot Pie with Puff Pastry

Experience the warmth and comfort of a home-cooked meal with our Southern Chicken Pot Pie with Puff Pastry recipe. 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.

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.

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.

Chicken Pot Pie with Puff Pastry Ingredients

• 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. Love working with this ingredient? Try our Blueberry Turnovers with Puff Pastry for a sweet treat!
• Chicken Broth: Forms the base of the sauce.
• Olive oil: For cooking the chicken.

A full ingredient list with exact measurements can be found in the recipe card below.

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.

Substitutions & Variations

• 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.
• Presentation: Create mini pot pies using ramekins for individual servings.

Storage

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. To reheat, cover with foil and bake at 350°F until warmed through, about 20-25 minutes.

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