How to Make the Best-Ever Chicken Pot Pie: Chef’s #1 Trick for No More Soggy Crust

Chicken pot pie is one of our favorite dishes that has it all: a tender chicken and vegetable filling, creamy gravy and buttery crust. On top of this, it’s easier than ever to make it from scratch thanks to an easy pie crust swap. The secret? Rather than using standard pie dough, we swap in a puff pastry crust as it creates the flakiest shell on the top and bottom of your pot pie. (Yes, a double puff pastry crust is doable with very little effort!) Worried about it being soggy? We tapped a chef who shares his simple foolproof solution. Keep reading to learn how to make chicken pot pie with a golden puff pastry crust that will be the star of your next weeknight meal!

The basics of chicken pot pie

A traditional chicken pot pie consists of cooked chicken, mixed veggies (often peas, carrots and celery), cream gravy and plain pie crust. This savory pie can either be made in a large dish or individual portions. Plus, simple swaps like using puff pastry instead of standard pie dough provides the dish with an added buttery flavor and crunchy texture.

Why use puff pastry for chicken pot pie

Once baked, puff pastry becomes crispier and flakier than a regular pie crust due to its separate layers of butter and dough. These layers contain water, which turns into steam in the oven. This then causes the pastry to rise and puff up significantly, resulting in a crackling yet tender pot pie crust.

Even better: Puff pastry is readily available in the freezer aisle — so there’s no need to make it yourself. Just let the wrapped puff pastry sheet thaw in the fridge overnight or at room temperature for about 40 minutes before using it in your pot pie.

RELATED: Store-Bought Puff Pastry Is a ‘Lazy’ Dessert Staple — Here’s Why (Plus 3 Recipes)

Chef’s #1 to preventing a soggy crust

Many chicken pot pie recipes shy away from using puff pastry for the bottom of the pie as the filling can easily make it soggy. Luckily, Ivan Beacco, chef and owner of Red Inside, has an easy solution: “Preheat your pie dish as you preheat your oven,” he says. “This little trick crisps up the bottom crust, banishing the dreaded ‘soggy bottom’ syndrome.”

Once the dish is preheated, carefully transfer puff pastry into the pan. For an easy how-to, check out this video from King Arthur Baking Company that shows three methods for moving crust:

How to make chicken pot pie

For homemade chicken pot pie, try our test kitchen’s easy recipe as it delivers on rich, savory and hearty flavors — all while baking in about 30 minutes!

Puff Pastry Chicken Pot Pie

A splash of wine makes this comforting dish extra decadent.

• 1 package puff pastry, both sheets thawed
• ¼ cup butter, melted
• 2 ribs celery, chopped, about 1 cup 
• 1 small onion, chopped, about ¾ cup
• ¼ cup all-purpose flour
• 1 (14.5 oz.) can lower-sodium chicken broth
• ½ cup white wine
• 2 cups (¾-inch pieces) cooked chicken, about 8 oz.
• 1 (14.5 oz.) can diced new potatoes, rinsed, drained
• 1 egg, beaten

Directions:

• Active: 35 mins
• Total time: 1 hr., 15 mins
• Yield: 8 servings

1. Line baking sheet with parchment paper. On lightly floured surface, roll each puff pastry sheet to 11-inch round. Transfer to baking sheet; cover.
2. Place 9-inch deep-dish pie pan and rimmed baking sheet on separate racks in oven; heat to 400°F.
3. In pot, mix butter, celery and onion; over medium heat, cook until tender, 8 minutes. Sprinkle in flour; cook, stirring, until golden, 2 minutes. Add broth and wine; cook, stirring, until thick, 5 minutes. Stir in chicken and potatoes.
4. Once oven is preheated, remove pie pan and transfer 1 rolled crust to dish so it’s fully embedded in surface. Pour filling into crust before topping with remaining puff pastry sheet. Crimp and/or trim any excess puff pastry on edges of pan.
5. Cut slits in top of dough to allow steam to escape. Brush with egg. Transfer to baking sheet; bake until golden and bubbly, about 30 minutes. Cool slightly 5 to 10 minutes before serving.

What to serve with chicken pot pie

Turn that warm and saucy chicken pot pie into a complete meal by serving it with more veggies. Here, you’ll find a simple boiled veggie dish to make as the pot pie cools down!

Lemony Broccoli and Cauliflower

A quick citrus-infused vinaigrette adds zing to this fresh medley.

Ingredients:

• 2 lemons
• 12 oz. fresh broccoli florets
• 12 oz. fresh cauliflower florets
• ¼ Tbs. extra-virgin olive oil 
• 1 Tbs. white wine vinegar 
• ¼ tsp. salt
• ¼ tsp. pepper
• Lemon zest curls (optional)

Directions

• Active: 15 mins
• Total time: 20 mins
• Yield: 6 servings

1. Thinly slice 1 lemon; grate ½ tsp. zest and squeeze 2 tsp. juice from remaining lemon. In large pot of salted boiling water, cook florets until just tender, 2 to 5 minutes; drain.
2. In large bowl, whisk together oil, vinegar, lemon zest, lemon juice, salt and pepper. Add florets; toss until evenly coated. Arrange lemon slices around edge of serving platter. Top with vegetable mixture. Serve warm or cover and chill until ready to serve. If desired, garnish with lemon zest curls.
   
   Easy variation: For balsamic-pomegranate, vegetables, omit lemon. Sub in pomegranate for lemon juice and white balsamic for wine vinegar. Continue with recipe.

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