Southern Chicken Pot Pie with Puff Pastry

5 from 2 votes

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.

Prep Time15

Cook Time35

Chill Time10

Total Time1

Course: Main Course

Cuisine: American, Southern

Servings:

Calories: 906kcal

Author: Jami Powell

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.

Video

Notes

Storage Store leftover southern chicken pot pie in an airtight container in the refrigerator for up to 3 days.

Freeze Freeze the unbaked pot pie (filling only) for up to 3 months.

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

Substitutions

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.

Adjustments Cooking time may need to be adjusted based on the geography of the area (high vs. low elevation), cookware (stoneware vs traditional bakeware), and outdoor temperature if grilling.

Nutrition information is only an estimate

Nutrition