Chicken Pot Pie with Puff Pastry Crust

This Chicken Pot Pie with Puff Pastry Crust is packed with fresh veggies and a creamy yet lower-fat and lower-calorie sauce that brings it all together.

Course Main Course
Cuisine American
Keyword chicken, pot pie, puff pastry
Prep Time 40 minutes
Cook Time 25 minutes
Total Time 1 hour 5 minutes
Servings 4 servings
Calories 748 kcal


  • 2 tablespoons canola oil
  • cups thinly sliced leeks white parts only
  • 1 1/2 cup sliced brown mushrooms
  • 3 cloves garlic pressed or minced
  • 1 1/2 cups chopped asparagus
  • 1 cup baby red potatoes quartered
  • ½ cup sliced carrots about 2 carrots
  • 1 1/2 teaspoons fresh thyme leaves minced
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 4 cups diced chicken breast
  • 1 cup frozen peas
  • ½ cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup Almond Breeze almondmilk Original
  • 1 package frozen puff pastry thawed
  • 1 egg


  1. Heat the oil in a large skillet or dutch oven over medium heat. Add the leeks and cook for 4-5 minutes, stirring occasionally, until they begin to soften.

  2. Add the sliced mushrooms, season with 1 teaspoon kosher salt and cook for 5 more minutes, stirring occasionally.

  3. Stir in the garlic and cook until fragrant, about 2 minutes then add the asparagus, red potatoes, carrots, and thyme leaves.

  4. Season with the rest of the salt and the black pepper and continue to cook for 7-10 minutes until the potatoes and asparagus become tender.

  5. Add the chicken and the peas and stir to combine. Sprinkle the mixture with the flour, then stir to combine well and cook for another 2-3 minutes.

  6. Stir in the chicken broth and almond milk and bring to a boil, and cook until thickened, about 2-3 minutes, stirring often. Taste, and add more salt and pepper if needed. Turn off the heat and allow to cool slightly.

  7. Preheat the oven to 400 degrees F.
  8. Unwrap the puff pastry and use a rolling pin to lengthen the dough. Cut the puff pastry into 4 squares.
  9. Fill each baking dish or ramekin with 1 1/2 cups of the chicken pot pie filling, then top with a puff pastry square. Repeat with the remaining ramekins.

  10. Whisk the egg with 1 tablespoon of water and lightly brush the puff pastry with the egg.

  11. Place on a baking sheet and bake for 20-25 minutes until the filling is bubbling and the puff pastry is golden. Serve hot.

Recipe Notes

Feel free to mix and match vegetables to suit your cravings. This pot pie is also a great way to use up leftover turkey or keep it wholly vegetarian by doubling up on the amount of veggies instead.

Nutrition Facts
Chicken Pot Pie with Puff Pastry Crust
Amount Per Serving (1 g)
Calories 748 Calories from Fat 333
% Daily Value*
Fat 37g57%
Saturated Fat 8g50%
Cholesterol 137mg46%
Sodium 1461mg64%
Potassium 1235mg35%
Carbohydrates 59g20%
Fiber 6g25%
Sugar 6g7%
Protein 45g90%
Vitamin A 4027IU81%
Vitamin C 36mg44%
Calcium 160mg16%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.