Chicken Pot Pie Puff Pastries

Last Updated on July 5, 2025 by DIYbunker Team

If you’re searching for the ultimate comfort food with a gourmet twist, let me introduce you to these Chicken Pot Pie Puff Pastries! Imagine everything you love about classic chicken pot pie—tender shredded chicken, sweet carrots, peas, and a rich, creamy sauce—all tucked inside golden, flaky puff pastry.

Each bite is a perfect balance of buttery crunch and cozy, savory filling, making these hand-held pot pies irresistible for weeknight dinners, cozy gatherings, or even as an impressive appetizer for your next get-together.

Recipe Details

Yield: 8-10 pie pastries

Equipment:

• Large Pot
• Baking Sheet
• Parchment Paper

Prep Time: 20 minutes

Bake Time: 25 minutes

Idle Time: 30 minutes

Ingredients

• 1 refrigerated box of puff pastry sheets, thawed
• 1 egg, for egg wash

Filling

• 2 cups shredded chicken
• 3 tablespoons unsalted butter
• ½ yellow onion, diced
• 1 medium carrot, diced
• 1 garlic clove, minced
• 3 tablespoons all purpose flour
• 1 cup chicken stock
• ¼ cup heavy cream
• 1 teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon thyme
• ½ cup frozen peas

Directions

1. In a large pot over medium heat, melt the butter. Add the diced onions, carrots and garlic. Saute together for about 5 minutes, until the vegetables become tender.
2. Coat the vegetables with the flour and stir constantly for 1 minute
3. Add the chicken stock and heavy cream. Heat until it begins to bubble and thicken into a gravy consistency.
4. Add all the seasonings to the pot and mix in. Be sure to taste after mixing thoroughly to see if you want to add any more salt, pepper or other seasonings to your personal taste.
5. Now add the shredded chicken and peas. Stir and fold these ingredients together until combined. Remove from the heat.
6. Preheat the oven to 375 degrees Fahrenheit. Prepare a baking sheet with parchment paper.
7. Cut out circles with the cookie cutter on the thawed puff pastry sheets.
8. Place 6 halves on the baking sheet. Fill the center with the cooled filling with only a bit of the edge uncovered. 
9. Top with another round of puff pastry and seal the edges with a fork. Use a paring knife to create three slits in the center. Repeat with the rest of the pastry dough and filling.
10. Brush the tops of each handheld pie with the egg wash and sprinkle with some extra salt, pepper and thyme.
11. Place in the oven and bake for 15-20 minutes or until the puff pastries are golden brown on top and puffy.
12. Remove from the oven and let cool for at least 5 minutes.
13. Serve and enjoy while warm!

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