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A deep-dish chicken pot pie with a golden puff pastry lid, one slice served on a green plate
Working with Puff Pastry

Deep-dish chicken pot pie with puff pastry lid

Prep 30 min Cook 45 min Total 1 hr 15 min Servings 6

By Lukasz Jagiello

Published Oct 11, 2026 · Updated Oct 11, 2026

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About this recipe

I only post recipes that I have tried and verified and are good to my taste — all taste may vary.

Keep puff pastry cold until the moment it goes on, and let the filling cool slightly first; hot filling melts the butter layers and you lose the rise.

Techniques in this recipe

Ingredients

Method

  1. 01

    Heat oven to 400°F. Melt butter in a large skillet over medium; cook onion, carrot, celery and mushrooms 8–10 minutes until softened and the mushroom liquid is gone.

  2. 02

    Sprinkle in flour and stir 2 minutes. Slowly add broth, then milk, stirring until thick and bubbling, about 4 minutes.

  3. 03

    Season with thyme, salt and pepper, then fold in chicken and peas. Spoon into a 2-quart deep pie or baking dish.

  4. 04

    Roll pastry slightly to overhang the dish by 1 inch, lay it over and press to the rim. Cut 3 vents and brush with egg wash.

  5. 05

    Set on a baking sheet and bake 30–35 minutes until the pastry is deep golden and filling bubbles through the vents.

  6. 06

    Rest 10 minutes before serving so the filling sets.

Notes & swaps

  • Keep puff pastry cold until the moment it goes on, and let the filling cool slightly first; hot filling melts the butter layers and you lose the rise.

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