This Southern Chicken Pot Pie with Puff Pastry is a comfort food classic, easy to prepare, and family-friendly, featuring creamy chicken, tender vegetables, and a golden, flaky crust. It's the kind of cozy Southern dinner that feels homemade but comes together quickly, using rotisserie or pre-cooked chicken, to bring flavor and comfort to any night of the week.
If you love comforting meals like this, try our Old-Fashioned Southern Chicken and Rice Casserole, Homemade Southern Chicken and Dumplings, or our Chicken Fried Steak with Country Gravy next.
Southern Chicken Pot Pie with Puff Pastry at a Glance 🔎
- 🕒 Prep Time: 15 minutes
- ⏱️ Cook Time: 35 minutes
- 🧊 Chill: 10 minutes
- 👥 Servings: 4-6
- 🔥 Cook Method: Baked
- 🍽️ Cuisine: Southern Recipe
- 👩🍳 Pair With: Roasted Garlic Mashed Potatoes, Brown Sugar Glazed Carrots, or a Simple Garden Salad
- ⭐ Difficulty Level: Easy
This filling bakes up creamy and rich every time without turning the puff pastry soggy. ~Jami
Jump to:
- Southern Chicken Pot Pie with Puff Pastry at a Glance 🔎
- Why We Love This Recipe
- Southern Chicken Pot Pie with Puff Pastry Ingredients
- How to Make an Easy Chicken Pot Pie with Creamy Filling
- Substitutions & Variations
- Expert Tips for Success
- Storage
- Recipe FAQs
- More Southern Recipes You'll Love ♥️
- 📖 Recipe
- 💬 Share Your Thoughts
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. Just like our Cajun Fried Chicken Recipe.
- 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.
Southern Chicken Pot Pie with Puff Pastry Ingredients
- Chicken: We use shredded rotisserie or cooked chicken breast for an easy shortcut that keeps this pot pie comforting without extra cooking time.
- Carrots, Celery, and Onion: Diced and sautéed together to create a classic mirepoix, the flavorful base of this Southern-style filling. The carrots add a touch of sweetness, the celery brings light crunch and depth, and the onion rounds it out.
- White Wine: Enhances flavor and helps deglaze the pan.
- Butter: Used to sauté the vegetables and create a rich roux.
- Peas: Optional, adds a nice texture and sweetness.
- Cream: Adds richness and creaminess to the filling.
- Thyme and Herbs de Provence: A blend of herbs that adds a fragrant touch.
- 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.
A full ingredient list with exact measurements can be found in the recipe card below.
How to Make an Easy Chicken Pot Pie with Creamy Filling
STEP ONE: Make the Filling
Preheat the oven to 400°F (200°C). Melt the butter in a large skillet over medium heat.
Add the diced carrots, celery, and onion, and sauté for 5-7 minutes until softened. Sprinkle the flour evenly over the vegetables and stir for 1-2 minutes to form a roux.
STEP TWO: Build the Sauce
Deglaze the skillet with a splash of white wine, scraping up any bits from the bottom. Slowly pour in the chicken broth while stirring, then add the thyme, Herbs de Provence, salt, and pepper.
Let the mixture simmer for 5-7 minutes until it thickens slightly, then stir in the cream.
STEP THREE: Add the Chicken and Chill
Stir in the shredded chicken and peas, if using. Simmer for another 3-4 minutes until everything is well coated.
Taste and adjust seasoning as needed, then remove from heat. Let the filling cool for 10 minutes before assembling so the pastry stays crisp.
STEP FOUR: Assemble and Bake
Transfer the mixture to an 8x8-inch baking dish. Roll out the puff pastry, lay it over the filling, and trim or press the edges to seal. Cut a few small slits on top to let steam escape, then brush with beaten egg.
Bake for 20-25 minutes, or until the pastry is golden and puffed. Let cool slightly before serving.
Substitutions & Variations
- Chicken: Substitute with 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.
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Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Keep puff pastry cold so that it bakes up flaky and crisp.
✔️ DO Adjust seasonings and taste as you go throughout the cooking process.
✔️ DO Simmer for a few extra minutes before adding cream if the sauce looks too thin.
Storage
Store leftover Southern chicken 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.
Recipe FAQs
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.
Always let the filling cool before adding the pastry, so steam doesn't soften it from underneath. Bake on the middle rack at a high temperature (400°F) until the crust is golden and fully puffed. For better results, brush the top with an egg wash right before baking to lock in that crisp, glossy finish.
Yes, rotisserie chicken works well and saves time without sacrificing flavor. Shred the meat and fold it into the creamy filling before baking.
A runny filling usually means the sauce wasn't thickened long enough. Be sure to simmer the flour and broth mixture for 5-7 minutes until it coats the back of a spoon before adding the cream. Let the filling cool for about 10 minutes before topping to help it set properly as it bakes.
More Southern Recipes You'll Love ♥️
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📖 Recipe
Southern Chicken Pot Pie with Puff Pastry
Equipment
- Large skillet
- 8x8-inch ceramic baking dish
- Rolling Pin
- Pastry brush
- Mixing bowls
Ingredients
- 3 to 4 cups shredded chicken use rotisserie chicken, leftover roasted chicken, or cooked chicken breast
- 3 tablespoons butter
- ½ cup diced carrots
- ½ cup diced celery
- ½ cup diced onion
- ¼ cup flour
- A splash of white wine
- ½ teaspoon dried thyme
- 1 teaspoon Herbs de Provence
- ¼ cup cream
- 2½ cups chicken broth
- ½ cup frozen peas optional
- 1 egg beaten (for egg wash)
- 1 sheet puff pastry, approximately 9.75" X 10.5" thawed
- salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). In a large skillet, melt the butter over medium heat. Add carrots, celery, and onion; sauté for 5-7 minutes until softened. Sprinkle flour over vegetables and stir for another minute.
- Add a splash of white wine to deglaze the pan. Stir in chicken broth, thyme, Herbs de Provence, salt, and pepper. Simmer for 5-7 minutes until slightly thickened, then stir in the cream.
- Turn off the heat and add cooked shredded chicken and peas (if using). Warm for 3-4 minutes until well combined. Taste and adjust seasoning. Remove and transfer the filling to an 8x8-inch baking dish. Let it cool completely before assembling to prevent a soggy pastry.
- Unfold the puff pastry and place it over the top, tucking or sealing the edges. Cut small slits for steam to escape. Brush the top with beaten egg. Bake at 400°F (200°C) for 20-25 minutes or until golden brown and puffed. Cool slightly before serving.
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Video
Notes
- Chicken: Substitute with 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.
- Herbs de Provence: Use Italian seasoning.
Nancy says
It was delicious! I will double the recipe next time to have leftovers!
Jami Powell says
One of our favorite (and easy) comfort foods!