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What makes this the Best Ever Chicken Pot Pie? Let me count the ways! Creamy sauce loaded with vegetables, tender chicken, and crispy bacon, all baked under a golden puff pastry. The ultimate comfort food for chilly nights!! If you have leftover Thanksgiving turkey, swap it in place of chicken for an easy holiday twist.
Tis the season for comfort food!! I love making this dish in November or December because it’s perfect for a lazy Sunday dinner. Warm, comforting, and utterly delicious!! I’ve tried many versions over the years, from my Crustless Chicken Pot Pie in the Instant Pot to my Paleo Turkey Pot Pie with Biscuits, but this one takes the crown.
WINNER, WINNER, CHICKEN DINNER!!!
The crispiness and salty flavor of bacon really elevate this dish. Puff pastry makes it easier than a homemade pie crust and honestly, tastier too. As a nutritionist, I focus on serving nutrient-dense meals my family loves, but I also love letting them indulge in comfort food in a slightly healthier way. This Chicken Pot Pie does exactly that. It is loaded with vegetables and lean protein for a complete meal!!
What You’ll Love
- Creamy, flavorful sauce with tender chicken and crisp bacon
- Loaded with vegetables like sweet potatoes, leeks, and peas
- Easy puff pastry topping that bakes golden and puffy
- Perfect for leftovers or swapping in turkey for holiday meals
How to Make the Best Chicken Pot Pie
- Cook bacon in a skillet, then remove and cook chicken in the same pan.
- Add vegetables like sweet potatoes, leek, celery, and garlic.
- Stir in arrowroot starch, chicken broth, seasonings, and creme fraiche until creamy.
- Pour mixture into a casserole dish and cover with puff pastry.
- Bake for 25 minutes until the pastry is golden and puffy!!
Helpful Tips and Adaptations
- Short cut: Use pre-cooked rotisserie chicken to save time
- Veggie swaps: Butternut squash, carrots, broccoli, or green beans all work beautifully
- Bacon: Optional, but adds amazing flavor
- Turkey: Perfect swap for leftover Thanksgiving meat
- Puff pastry: Let it come to room temperature before baking for best results
Serving and Storing
Serve hot straight from the oven for maximum comfort. This pot pie also stores well in the fridge for up to 5 days. To reheat, cover with foil and bake at 350 degrees for about 20 minutes until warmed through. You can also freeze the filling without puff pastry for later. Just thaw and bake with fresh pastry.
For more cozy comfort food ideas, check out my Sweet Potato Recipes for easy family dinners!!
Chicken Pot Pie with Puff Pastry
Ingredients
- 6 slices bacon or turkey bacon
- 1 lb chicken breasts, cut into small pieces or 2 cups pre-cooked shredded chicken
- 2 medium sized sweet potatoes, peeled and cut into 1/2 inch cubes
- 1 trimmed leek, diced
- 1 clove garlic, crushed
- 1 cup celery, diced
- 1 cup frozen or fresh peas
- 3 tbsp arrowroot powder*
- 1/2 tbsp majoram
- 2 cups chicken broth
- 1/2 tsp sea salt
- 1/2 tsp salt + more to taste
- 3/4 cup creme fraiche + 1 tbsp
- 1 puff pastry sheet, thawed
Instructions
- Preheat the oven to 350 degrees F. Grease a 9×13 casserole dish, set aside. Once oven is hot, bake the chicken breast for 20-25 minutes on a sheet pan. Remove and cut, or shred. Set aside. Boost the temperature to 400 after chicken is cooked.
- Meanwhile, heat a large skillet to medium high heat. Cook bacon for 5-8 minutes, or until desired crispiness. Set bacon aside, let cool, and chop into small pieces. Leave bacon grease in the pan.
- Toss in the leeks, sweet potatoes, and garlic. Cook for 5 minutes, or until leeks are lightly golden. Now add in the celery and peas, cook another 3-5 minutes. Sprinkle vegetables with arrowroot.
- Add in the chicken, chicken broth, and marjoram. Bring the mixture to a boil, then lower to a simmer. Simmer for another 5 minutes or until mixture is thickened.
- Stir in the creme fraiche until “melted”. Toss in the bacon and pour the mixture into the prepared casserole dish.
- Gently unroll the puff pasty, you may have to stretch it out and roll with a rolling pin. Place over the top of the casserole dish carefully rolling at the edges and sealing against the sides of the dish. Brush remaining tbsp of creme fraiche and place inside the oven.
- Bake for 25 minutes, or until puff pasty has puffed and is golden brown. Remove from oven and let cool for 10 minutes before slicing into squares and serving.
