Cheesy Chicken Pot Pie with Puff Pastry

1 week ago 9

Author:Erren HartPublished:1/13/2025Last Updated:4/08/2021

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Creamy, cheesy, and topped with golden puff pastry, this Chicken Pot Pie is comfort food at its best—easy and delicious!

A close-up of a savory Cheesy Chicken & Mushroom Pie in a cast-iron skillet. A piece is being lifted with a serving spatula, revealing a golden, flaky crust and a creamy filling with melted cheese, chicken, mushrooms, and vegetables. Salt and pepper shakers are in the blurred background.

During my years living in England, I fell in love with one of life’s greatest comforts: a hearty, savory pie. There’s just something magical about a warm, golden Chicken Pot Pie packed with tender chicken, flavorful mushrooms, and creamy sauce topped with flaky, buttery puff pastry —it’s pure comfort in every bite! And let me tell you when you add a layer of gooey, melty cheese? Game. Changer.

What I love most about this dish is how easily it fits into a busy schedule! You can prep the filling a day ahead or assemble the pie hours before dinner. Then, just pop it in the oven when you’re ready! The result? A warm, comforting meal that’s perfect for hectic evenings when you still want something homemade and delicious.It truly ranks among the ultimate comfort food classics like Meatloaf, Fettuccine Alfredo, Hamburger Gravy, and Ho memade Lasagna. Simple, satisfying, and totally delicious!

Why This Recipe Works

Cheesy Goodness: A generous layer of melted cheddar adds richness to every bite.
Flaky Puff Pastry: Skip the fuss of traditional pie crust with this light, buttery topping.
Quick and Customizable: Perfect for busy nights, with plenty of options to make it your own.

A golden-brown Cheesy Chicken & Mushroom Pie with a flaky crust sits in a cast iron skillet. A wooden spoon has scooped out a portion, revealing a creamy, cheesy filling with chunks of chicken, mushrooms, and vegetables.

Recipe Shortcuts

Use frozen pre-chopped onions and mushrooms to cut prep time.
Buy pre-cooked rotisserie chicken to skip cooking the meat from scratch.

Ingredient Notes

Top-down view of ingredients for a Cheesy Chicken & Mushroom Pie, featuring chicken, onion, mushrooms, milk, cheddar cheese, garlic, egg, puff pastry, olive oil, parsley, flour, chicken stock and seasonings like salt and pepper. Each ingredient is beautifully labeled for easy cooking.

Chicken:
- Best Choice: Use cooked rotisserie chicken for convenience and flavor.
- Substitutions: Leftover turkey or shredded store-bought roast chicken work just as well.
- Where to Find: Pre-cooked chicken is often in the deli section or refrigerated cases.
Puff Pastry:
- Best Choice: Opt for an all-butter puff pastry for extra flakiness.
- Substitutions: Crescent roll dough can work in a pinch.
- Where to Find: Look in the frozen aisle, near desserts or specialty breads.
Cheddar Cheese:
- Best Choice: A sharp cheddar gives bold flavor.
- Substitutions: Try gruyere, mozzarella, or a blend for a unique twist.
- Where to Find: Look in the dairy section, often near pre-shredded options.

A golden-brown Cheesy Chicken & Mushroom Pie with a flaky crust is shown in a black skillet. A serving spoon reveals the creamy, cheesy filling beneath, dotted with herbs. The pie sits on a marble surface.

JUMP TO RECIPE

Step By Step Instructions

You can find the full, printable recipe at the bottom of this post (click the button above), but you can read a summary with step-by-step instructions and photos for each step below.

Preheat your oven to 400°F (200°C). Grease a pie dish lightly with oil or butter.

Heat the olive oil in a skillet over medium heat. Sauté the onions and mushrooms until golden, about 5 minutes. Add 2 minced garlic cloves and cook for 1 minute.

Left side shows sliced mushrooms and onions sautéing in a cast iron skillet. Right side features added flour on top, prepping for the Cheesy Chicken & Mushroom Pie's savory sauce or gravy.

Sprinkle the flour over the vegetables, stirring constantly. Slowly add the chicken stock and milk, whisking to prevent lumps.

Stir the cooked chicken, 1 handful chopped parsley, salt, and pepper. Simmer for 5 minutes. Taste for seasoning and add more salt if needed.

Two images of creamy mushroom sauce perfect for a Cheesy Chicken & Mushroom Pie. The left shows a close-up of mushrooms in a creamy white sauce, while the right features a spoon scooping the thicker texture, revealing chunks of mushrooms and herbs ready to enhance your pie.

Transfer the filling to an ovenproof dish, spreading it evenly across the top. Allow it to cool completely, then refrigerate for 30 minutes to set. Sprinkle the grated cheddar cheese over the top. Cover with puff pastry, trimming excess and sealing edges. Then brush with an eggwash.

If you’re using an oven-safe skillet, you can make your pie right in the same pan! Just be sure to cool the filling and the pan before topping with the puff pastry.

Left reveals a Cheesy Chicken & Mushroom Pie topped with shredded cheese; right showcases the same pie baked to golden-brown perfection.

Bake for 25–30 minutes until the pastry is puffed and golden. Let cool for 10 minutes before serving.

A slice of cheesy chicken and mushroom pie with a golden, flaky crust topped with a rosemary sprig sits on a white plate. A gold fork is placed beside the pie, ready to be used.

Erren’s Top Tips

If you’re using an oven-safe skillet, you can make your pie right in the same pan! Just be sure to cool the filling and the pan before topping with the puff pastry.
Always put puff pastry in the oven while it’s still cold. This helps it bake up as puffy and flaky as possible.
Adjusting the filling: If the filling is too thick, add a bit of broth. If it’s too thin, simmer for a few minutes to thicken it.
Save time by using rotisserie chicken instead of cooking it yourself.
Let the pot pie sit for 10 minutes after baking. This helps the filling set, so it’s easier to serve.
For even cooking, rotate the pie halfway through baking.

To prevent soggy pastry, chill the assembled pie for 10 minutes before baking.

Storage & Freezing Instructions ❄

Make ahead: You can assemble this pot pie up to a day in advance. Simply cover it, refrigerate, and bake when ready. It’s great for busy days or hosting guests.

Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for 10–15 minutes.

Freezing: Freeze the fully assembled, unbaked pie. Wrap tightly in foil and plastic wrap for up to 2 months. Bake directly from frozen, adding 10–15 minutes to the cook time.

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A close-up of a slice being lifted from a Cheesy Chicken & Mushroom Pie. The golden-brown, flaky pastry crust reveals a creamy filling with visible mushrooms and melted cheese strings.

Let’s Make Cheesy Chicken Pot Pie with Puff Pastry

This Chicken Pot Pie is the ultimate comfort food! Creamy, cheesy filling topped with flaky puff pastry makes every bite irresistible.

Prep20 minutes

Cook30 minutes

Total50 minutes

Ingredients

▢ 1 tablespoon olive oil
▢ 1 pound cooked chicken meat removed from the bone and chopped
▢ 1 onion chopped
▢ 2 cloves garlic chopped
▢ 8 ounces button mushrooms or pre-sliced baby bella mushrooms
▢ 2 tablespoon flour
▢ 2 cups chicken stock
▢ 2 cups milk
▢ salt and Pepper to taste
▢ 1 handful fresh parsley chopped
▢ 3 ounces cheddar cheese grated
▢ 1 lb puff pastry fresh or frozen and defrosted
▢ 1 egg beaten

Instructions

Heat the oven to 400°F/ 200°C
Heat the oil in a large, non-stick frying pan.
Add the onions and mushrooms, then fry on a high heat for another 3 mins until the onions start to brown.
Add the garlic and cook another minute.
Add the flour into the pan and cook, stirring, for 1 min.
Remove the pan from the heat, gradually stir in the stock, followed by the milk, then add the chicken, salt, pepper, and and parsley. Bring to a boil, lower the heat to low, and simmer for 5 minutes to thicken. Taste for seasoning and add more salt as needed.
Spread the filling in a 10-inch (round or square) ovenproof dish and chill for 30 minutes.
If necessary, roll out your pastry to cover the top of your pan, leaving about an inch of extra dough. Top the filling with cheddar cheese, cover with puff pastry, and press down firmly to seal and crimp the edges. Then, finish by brushing with the beaten egg.
Prick the top of the pastry with a fork (or make slits with a knife), and then bake for 25 to 30 mins or until the pastry is risen and dark golden brown.
Allow to rest for 10 minutes before serving.