What makes this the Best Ever Chicken Pot Pie? Let me count the ways! Delicious creamy sauce loaded with vegetables, chicken, and bacon and baked to perfection with a golden puff pastry. The ultimate comfort food dinner for the cold months!! If you have any leftover Thanksgiving turkey, replace the chicken in this recipe and use turkey instead.
Tis the season for some comfort food!! I love to cook up this casserole in November or December during the holidays because it’s perfect for a lazy Sunday dinner. Warm, comforting, and delicious!! I’ve always loved chicken pot pie, ever since I discovered that the homemade stuff is so ridiculously good compared to the frozen pie of my childhood. I have made many versions over the years, to include this really delicious Crustless Chicken Pot Pie in the Instant Pot, and this Paleo Turkey Pot Pie with Biscuits, but this one………
WINNER, WINNER, CHICKEN DINNER!!!
That was a little nerdy, I know. But this is my favorite. The crispiness and salty taste of bacon really add a nice flavor to the dish. I used to do a great homemade pie crust with this dish, until one day it occurred to me that a puff pastry would be a lot easier. And guess what? I think it tastes better too.
As a nutritionist, I focus on giving my family nutrient-dense dinners that everyone can get excited about. But I also love to let them enjoy pure comfort food, still in a healthy-ish way. That is what we are doing here with this Chicken Pot Pie! Pure comfort, but still loaded with vegetables and lean protein for a complete meal.
How to make the BEST Chicken Pot Pie
Here is what you’ll need for the chicken pot pie:
- Chicken breast
- Sweet potatoes or butternut squash (cubed)
- Diced leek
- Frozen peas
- Chicken broth
- Arrowroot starch or corn starch
- Creme fraiche
- Puff pastry sheet
To create the best ever chicken pot pie, you only need one skillet to cook everything. Start with the bacon, remove from pan, and continue with the chicken. Then add in your veggies, arrowroot starch, broth, seasonings, and creme fraiche.
Pour into a casserole dish, and cover with puff pastry. Bake for 25 minutes until lightly golden and puffy!
Tips and adaptations
- Short cut: use pre-cooked rotisserie chicken in place of the chicken breast to cut down on cook time
- Puff pastry: is kind of the star of this dish. I do not recommend swapping it out, but you can use a GF brand. Make sure you let it sit at room temperature before spreading it over the casserole dish.
- Veggie swaps: you can absolutely swap out the veggies for your personal favorites! I often use butternut squash, but carrots are also great here. Even consider adding broccoli or fresh green beans. I will often just play around with what I have available.
- Chicken: swap in Thanksgiving turkey for a perfect leftover meal!
- Bacon: you can also omit if you don’t have any on hand.
Storing and Re-heating
You can make this recipe ahead, and even freeze, without adding the puff pastry. When ready to bake, bring your chicken dish and puff pastry to room temperature then cover and bake.
This will store in the fridge for up to 5 days. Re-heating leftovers is also simple. You can bake whatever is left by covering the dish with foil, and bake for about 20 minutes at 350 until hot and cooked through.
Other Casserole dishes you will love!
Chicken Pot Pie with Puff Pastry
This Chicken Pot Pie has a creamy vegetable filling with a golden puff pastry crust! You'll love the added bacon for extra flavor.
- 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
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.
In place of arrowroot powder, you can use 1/4 cup all-purpose flour