Chicken pie is classic comfort food that brings back memories of my late grandmother. She made it for family dinners, when a neighbor needed a lift, or anytime someone was under the weather. Her version used a homemade crust and homemade chicken stock, but this faster version captures the same warm, comforting flavors using puff pastry and a simple shredded chicken option like rotisserie chicken. It’s a reliable dish for weeknights, guest meals, or when you want something hearty with minimal fuss.
Begin by taking the puff pastry out of the freezer to thaw while you prepare the filling. In a deep skillet, melt one stick of butter over medium heat to create a rich base for the vegetables and sauce.
Add the vegetables: diced onion, carrots, celery, plus peas and corn for color and sweetness. Season with salt and pepper and sauté until the vegetables are tender, about 8–10 minutes, stirring occasionally.
Whisk in 1/2 cup of flour to coat the vegetables and cook for a few minutes. This creates the roux that will thicken the filling.
Slowly pour in 3 cups of chicken broth, stirring to combine and dissolve any lumps. Let the mixture heat through before adding cream.
Stir in 3 cups of heavy cream for a rich, silky sauce. If you prefer a lighter filling, you can use half-and-half or whole milk, but the sauce will be thinner.
Season with garlic powder, onion powder, salt, pepper, and a tablespoon of Herbs de Provence. Stir frequently and bring the mixture to a gentle boil so it thickens evenly.
Once thickened, the sauce should coat the back of a spoon. Taste and adjust seasoning as needed before adding the chicken.
Stir in 3 cups of cooked, shredded chicken. Rotisserie chicken is a convenient option that adds great flavor and saves time.
When the filling is evenly combined and heated through, pour it into a greased 9×13-inch baking dish. Spread it into an even layer so the puff pastry will sit flat on top.
Place one and a half sheets of puff pastry over the filling, overlapping as needed to cover the dish. Trim excess pastry for neat edges.
Brush the pastry with an egg wash made from one beaten egg and one tablespoon of water. This gives the crust a glossy, golden finish when baked.
One package of puff pastry will usually be enough; save any leftover pastry for a sweet breakfast pastry or another small treat.
Bake in a preheated 400°F oven for 15–20 minutes, or until the puff pastry is puffed and golden brown. Remove from the oven and let the pie rest for 5–10 minutes before slicing so the filling sets nicely.
The finished pie is creamy, flavorful, and comforting—perfect for sharing with family. Serve with a simple green salad or steamed vegetables for a complete meal.
Chicken Pie with Puff Pastry — Recipe
Ingredients:
- 1 stick (8 tbsp) butter
- 1 medium onion, diced
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup corn
- 1 cup peas
- Salt and freshly ground black pepper, to taste
- 1/2 cup all-purpose flour
- 3 cups chicken broth
- 3 cups heavy cream (or half-and-half for a lighter version)
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp Herbs de Provence
- 3 cups cooked, shredded chicken (rotisserie chicken works well)
- 1 package puff pastry sheets (thawed)
- 1 egg
- 1 tbsp water
Directions:
- Preheat oven to 400°F (200°C).
- In a deep skillet, melt the butter over medium heat.
- Add diced onion, carrots, celery, corn, and peas. Season with salt and pepper and cook about 8–10 minutes until softened.
- Whisk in the flour and cook 2–3 minutes to remove the raw flour taste.
- Gradually add the chicken broth while stirring to smooth the sauce, then stir in the heavy cream.
- Add garlic powder, onion powder, Herbs de Provence, and adjust seasoning with salt and pepper.
- Bring the mixture to a gentle boil, stirring frequently until it thickens.
- Stir in the shredded chicken and heat through.
- Transfer the filling to a greased 9×13-inch baking dish and smooth the top.
- Cover with one and a half puff pastry sheets, trimming and tucking edges as needed.
- Whisk the egg with the water and brush the pastry evenly for a golden crust.
- Bake 15–20 minutes, or until the puff pastry is puffed and golden brown.
- Let the pie rest 5–10 minutes before serving so the filling sets and is easier to slice.