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Easy Lighter Chicken Pot Pie with Flaky Puff Pastry

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A lighter, quicker version of classic chicken pot pie made with a creamy milk-based sauce, rotisserie chicken, and a flaky puff pastry topping. This comforting dish comes together in under 45 minutes and is perfect for busy weeknights.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 medium carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about 1/2 cup)
  • 3 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1 cup whole milk or 2% milk
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 3 cups cooked chicken, shredded or diced (from a rotisserie chicken)
  • 1 cup frozen peas (no need to thaw)
  • 1/4 cup fresh parsley, chopped (optional)
  • 1 sheet frozen puff pastry, thawed
  • 1 large egg, beaten
  • 1 tablespoon water
  • Flaky sea salt, for sprinkling

Instructions

  1. Preheat your oven to 400°F (200°C). Position a rack in the middle of the oven. Take puff pastry out of the fridge and let it sit at room temperature for about 10 minutes.
  2. Melt the butter in a 10-inch oven-safe skillet over medium heat. Add diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until vegetables have softened and onions are translucent.
  3. Add minced garlic and cook for 30 seconds until fragrant.
  4. Sprinkle flour over the vegetables and stir constantly for 1-2 minutes to create a roux.
  5. Slowly pour in chicken broth while whisking constantly to prevent lumps. Then add milk, whisking until smooth. Bring to a gentle simmer.
  6. Stir in Dijon mustard, thyme, rosemary, salt, and pepper. Let sauce simmer for 2-3 minutes, stirring occasionally, until thickened enough to coat the back of a spoon.
  7. Fold in shredded chicken and frozen peas. Remove from heat and stir in fresh parsley if using. Taste and adjust seasoning.
  8. On a lightly floured surface, roll out puff pastry sheet to about 1/8-inch thickness, slightly larger than your skillet (about an inch overhang).
  9. Carefully drape pastry over the filling in the skillet. Tuck overhanging edges down into the skillet. Cut 4-5 small slits in the top for steam to escape.
  10. Whisk egg with 1 tablespoon water to make an egg wash. Brush generously over the entire pastry surface. Sprinkle with flaky sea salt.
  11. Bake for 20-25 minutes until pastry is puffed and deep golden brown, and filling is bubbling through the slits. Let cool on a wire rack for 10 minutes before serving.

Notes

Don’t skip the Dijon mustard—it adds depth without tasting like mustard. Keep puff pastry cold for best flakiness. Let the pot pie rest for 10 minutes before serving to allow the filling to set. Leftovers keep in the refrigerator for up to 4 days and taste even better the next day.

Nutrition

Keywords: chicken pot pie, lighter chicken pot pie, puff pastry chicken pot pie, easy chicken pot pie, weeknight dinner, comfort food, rotisserie chicken recipe

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