Southern Chicken Pot Pie with Puff Pastry

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 or Chicken Fried Steak with Country Gravy next.

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.

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.

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.

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