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Puff Pastry Chicken Pot Pie

  • Prep Time: 10m
  • Cook Time: 45m
  • Total Time: 1h


  • 1/3 Yellow onion, diced
  • 1 Medium yukon potato, diced into 1/2" pieces
  • 3 Small carrots, chopped
  • 1 Stalk celery, sliced
  • 6 Green beans, sliced into 3/4" pieces
  • 1 tbsp. Olive oil
  • 1 tsp. Fresh thyme
  • 1/2 tsp. Tarragon
  • 2 tbsp. Butter
  • 2 tbsp. Flour
  • 1/2 tsp. Salt
  • Fresh ground black pepper
  • 1/2 lb Chicken, diced into 1/2" pieces (optional)
  • 3 tbsp. Cream
  • 1 1/2 c Chicken broth
  • 1 Sheet puffed pastry (frozen)


  1. Preheat oven to 400°F. Butter 2 16oz casserole or pie dishes and set aside.
  2. In a sauté pan, heat 1 tbsp olive oil. Sweat onions over medium heat with a couple pinches of salt for 2-3 minutes. Continue to stir so the onions don't brown.
  3. Add carrots, celery, green beans, and potato. Cook and stir for another 2-3 minutes.
  4. Add chicken stock, thyme, and tarragon (optional: stir in chicken). Bring to a boil, reduce to a simmer, and cook for 6-8 minutes. The vegetables should be nearly tender.
  5. In the meantime, melt butter in a small sauce pan over medium heat. Add the flour and whisk constantly for 1-2 minutes to cook out the flour taste, until smooth and consistent.
  6. Add the roux to the mixture and stir to combine. Bring to a boil, continuing to stir for 3 minutes. Reduce heat and add cream. Salt and pepper to taste.
  7. Divide mixture between the 2 prepared dishes. Arrange on a cookie sheet to catch any splatter.
  8. Top each dish with a square of puff pastry. Bake until pastry is puffy and golden, 25-30 minutes.
  9. Let rest for 5 minutes before serving. It will be quite hot.