Rotisserie Chicken Pot Pie with Puff Pastry
Transform rotisserie chicken and puff pastry into a French-style chicken pot pie with velouté sauce, vegetables, herbs, crème fraîche, and Gruyère.
or read on for step-by-step instructions with photos
A French Twist on Classic Chicken Pot Pie
This French-style rotisserie chicken pot pie is cozy and rich, with a little gourmet flair. The filling is built around velouté, a classic French mother sauce made with blond roux and chicken stock, which gives the pot pie a smooth, velvety texture.
Rotisserie chicken and store-bought puff pastry keep the recipe manageable, while leeks, mushrooms, white wine, crème fraîche, fresh herbs, and a Gruyère-topped crust make it feel like something you’d happily serve for Sunday dinner.
Why This Chicken Pot Pie Recipe Works
Rotisserie chicken keeps it practical: The chicken is already cooked, tender, and flavorful, so you can focus on building the sauce and prepping the vegetables.
Velouté makes the filling smooth and cohesive: Blond roux and chicken stock create a creamy sauce that coats the chicken and vegetables without feeling heavy.
Puff pastry and Gruyère make it feel special: Store-bought puff pastry keeps the crust easy, while Gruyère, herbs, crème fraîche, and white wine add that French-inspired finish.
What You’ll Need
Rotisserie Chicken Pot Pie Ingredients
For the velouté sauce:
6 tablespoons butter
6 tablespoons all-purpose flour
1 quart chicken stock, warmed
salt, to taste
For the pot pie:
1 rotisserie chicken, meat shredded
1 puff pastry sheet, thawed in the fridge overnight or at room temperature for 2 hours
½ head broccoli, cut into florets
1 pound cremini mushrooms, sliced or quartered
1 large carrot, diced
2 leeks, whites cut into half-moons
2 stalks celery, diced
3 cloves garlic, minced
1 cup dry white wine
1 cup frozen peas
½ cup chopped fine herbs, such as parsley, chives, and thyme
½ cup crème fraîche or sour cream
1 egg, for egg wash
½ cup grated Gruyère, for topping the crust
flaky sea salt, for topping the crust
extra virgin olive oil
salt and pepper, to taste
Equipment to Make Chicken Pot Pie
Knife & cutting board
A tray to hold prepped veggies
Large pot
Saucepan
Wooden spoon, spatula, and whisk
2-quart casserole dish
Rimmed baking sheet
Pastry brush
Oven, preheated to 400°F
Makes: 1 chicken pot pie (4–6 portions)
Prep: 45 min Bake: 30–40 min
How to Make Chicken Pot Pie with Puff Pastry
Step-by-Step with Photos
Step 1: Mise en place
The French term for "everything in its place" is the perfect way to start this recipe. It simply means getting everything prepped before you start cooking, ensuring a smooth process from start to finish.
Thaw the puff pastry: Place it in the fridge overnight or leave it on the counter at room temperature for about 2 hours.
Prep the chicken and vegetables: Pull the meat from the rotisserie chicken into large chunks. Chop the vegetables and gather the remaining ingredients, including the wine, crème fraîche, herbs, Gruyère, and chicken stock.
Warm the stock: Warm 1 quart of chicken stock in a small pot or in the microwave for the velouté. Cover and set aside.
💡 Pro Tip: If you have time, you can make homemade chicken stock with the rotisserie chicken bones and vegetable scraps. See my guide to making stock from kitchen scraps.
Step 2: Cook the vegetables for the pot pie filling
Sauté the leeks: Place a large pot over high heat and add a splash of olive oil to coat the bottom. Add the leeks and cook, stirring often, until they begin to soften and release their moisture, about 10 minutes.
Add garlic: Stir in the garlic and cook for a few minutes until it softens and smells fragrant.
Add carrots, celery, and mushrooms: Toss in the carrots, celery, and mushrooms. Continue cooking, stirring occasionally, until the vegetables shrink and the mushrooms are softened, about 10 minutes.
Deglaze with white wine: Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom. Bring it to a boil and let the wine reduce by about half.
Cook the broccoli briefly: Stir in the broccoli and cook for a couple of minutes. Then, take the pot off the heat so the vegetables can cool slightly.
💡 Pro Tip: The vegetables should stay slightly undercooked to prevent them from getting mushy during baking.
Step 3: Make the velouté and finish the pot pie filling
Preheat your oven to 400°F while you finish the sauce and filling.
Make the blond roux: In a separate pot, melt 6 tablespoons of butter over medium heat. Stir in 6 tablespoons of flour and cook, stirring constantly, until the roux is smooth and lightly golden, about 3–5 minutes.
Whisk in the stock: Gradually add the warm chicken stock, starting with a small splash. It will get very thick at first. Use a spatula to break up any lumps and continue adding stock a little at a time to loosen it and smooth it out. Once the mixture loosens, switch to a whisk and continue adding the stock, whisking well until you’ve incorporated all of the stock.
Simmer the velouté: Bring the sauce to a gentle simmer over medium-high heat and cook until thickened enough to coat the back of a spoon. Stir frequently to prevent sticking, then season with salt to taste. For the full step-by-step technique with photos, see my full velouté sauce recipe.
Combine with the vegetables: Add the velouté sauce to the pot with the cooked vegetables.
Add the finishing touches: Stir in the crème fraîche, frozen peas, fine herbs, and shredded rotisserie chicken until everything is well combined.
Season to taste: Add salt and pepper as needed.
Cool if needed: The filling should be room temperature or cooler before topping with puff pastry so the pastry puffs properly. If the filling is still hot, let it cool before assembling the pie.
Step 4: Assemble the chicken pot pie and top with puff pastry
Fill the casserole dish: Spoon the filling into a 2-quart casserole dish, filling it right up to the top.
Prepare the puff pastry: Unroll the puff pastry sheet and trim it if necessary to fit the shape of your casserole dish. If the dimensions aren’t quite big enough, gently roll it out with a rolling pin to extend the size as needed.
Place the crust: Lay the puff pastry over the filling and press the edges firmly onto the rim of the dish to seal. Cut a small hole or an "X" in the center with a knife to allow steam to escape during baking.
Apply the egg wash: Beat one egg and brush the pastry evenly with the egg wash. Be careful to avoid pooling, as excess egg wash can prevent the crust from rising properly.
Top with cheese and salt: Sprinkle the grated Gruyère cheese evenly over the crust and finish with a little flaky sea salt.
Step 5: Bake the chicken pot pie and rest before serving
Prepare for baking: Place the prepared pot pie on a rimmed baking sheet to catch any drips, then set it on the middle rack of your preheated 400°F oven.
Bake the pie: Bake for 30–40 minutes. The crust should be golden brown, and the filling should be bubbling through the hole in the center. (Mine took closer to 40 minutes.)
Let it rest: Remove the pie from the oven and let it rest for at least 30 minutes. This allows the filling to cool slightly and set, making it easier to serve.
My Tips for the Best Rotisserie Chicken Pot Pie
Keep the puff pastry chilled: Puff pastry puffs best when it’s cold, so keep it in the fridge until you’re ready to use it. If you thaw it on the counter, pop it back in the fridge after about 2 hours so it doesn’t get too soft. Overnight in the fridge is still the easiest, most reliable way to thaw it.
Use all-butter puff pastry: For the best flavor, look for puff pastry made with butter instead of margarine or shortening. Just check the ingredient list if you’re not sure. I used PC brand all-butter puff pastry in Canada, but Dufour and Trader Joe’s also make good all-butter options.
Easy Ingredient Swaps
Rotisserie chicken: Swap it with leftover roasted turkey, especially after the holidays. For a vegetarian version, skip the chicken and use extra mushrooms or a mix of hearty vegetables.
Vegetables: Use your favorite vegetables or whatever you have on hand. Corn, green beans, parsnips, or frozen mixed vegetables all work. Frozen vegetables will be softer in the finished pot pie, but they can save a lot of prep time.
Velouté sauce: Chicken velouté gives this pot pie its smooth, silky filling, but you can use turkey stock instead of chicken stock if you’re making this with leftover turkey.
Crème fraîche: Use sour cream, Greek yogurt, or heavy cream with a splash of lemon juice as substitutes.
Gruyère cheese: Swap Gruyère for Emmental, Comté, or aged sharp white cheddar for a similar nutty flavor. You can also leave the cheese off the crust if you prefer; it’s a nice extra, not essential.
Puff pastry: If puff pastry isn’t available, use classic pie crust or top the filling with biscuit dough for a more rustic version.
White wine: Substitute chicken stock or water with a splash of lemon juice or apple cider vinegar for acidity.
How to Store, Freeze, and Make Ahead
Fridge
Leftovers: Cover the cooled pot pie with foil or plastic wrap, or transfer to an airtight container. Store in the fridge for up to 5 days.
To reheat: Preheat the oven to 350°F. Cover the pot pie with foil to prevent the crust from over-browning, and bake for 20–30 minutes until heated through. For a single portion, use a microwave-safe dish and reheat in the microwave in 1-minute intervals, although the crust won’t be as crisp.
Freezer
Leftovers: Cool the pot pie completely and transfer to a freezer-safe container. Freeze for up to 3 months.
To reheat: Thaw overnight in the fridge, then follow the reheating instructions above. For a crispy crust, reheat in the oven rather than the microwave.
Make Ahead
To preassemble and freeze: Prepare the filling and assemble the pot pie in a freezer-safe casserole dish, including the egg wash, Gruyère, and flaky sea salt, but do not bake. Cover tightly with plastic wrap and freeze for up to 3 months.
To bake: Thaw the pot pie in the fridge overnight. Remove the plastic wrap and bake in a preheated 400°F oven for 50–60 minutes, or until the crust is golden brown and the filling is bubbling. If the crust browns fully before the filling is hot and bubbling, cover it with foil and continue baking until the center is thoroughly heated.
What to Serve with Rotisserie Chicken Pot Pie
Simple salads: Serve your pot pie with leafy greens tossed in a light vinaigrette, an easy chopped salad with lemon and olive oil, or an arugula salad with balsamic vinaigrette to balance the richness of the dish.
Seasonal vegetables: Pair with vibrant seasonal vegetables like asparagus, Brussels sprouts, marinated green beans, roasted Italian veggies, or butternut squash for added color and flavor.
Something bright or pickled: A sharp little side like pickled onions, cornichons, or a tangy slaw can cut through the creamy filling and puff pastry.
Chicken Pot Pie FAQs
Can I use leftover turkey instead of rotisserie chicken?
Yes. Leftover turkey works really well in this recipe, especially after the holidays. You can also use turkey stock instead of chicken stock to make the velouté.
Can I use frozen vegetables in chicken pot pie?
Yes. Frozen vegetables can save prep time, but they’ll be softer in the finished pot pie than fresh vegetables.
Do you put puff pastry on hot or cold filling?
Room-temperature or cold filling is best. If the filling is too hot, the butter in the puff pastry can start to melt before it hits the oven, which can keep it from puffing properly.
How do you keep puff pastry from sinking into the pie filling?
Make sure the puff pastry reaches the edges of the casserole dish and press it firmly onto the rim. Cut a vent in the center so steam can escape, and avoid heavy puddles of egg wash, which can weigh down the pastry.
Can I make this chicken pot pie ahead of time?
Yes. Assemble the pot pie in a freezer-safe casserole dish with the puff pastry, egg wash, Gruyère, and flaky salt. Cover tightly and freeze for up to 3 months. Thaw it overnight in the fridge, then bake at 400°F until the crust is golden and the filling is bubbling.
Enjoy Your Cozy Chicken Pot Pie
As a chef, I’ve made a lot of chicken pot pies in restaurant kitchens. At one restaurant, we had a ready-made meal section, and the pot pies were always a customer favorite. We could barely keep up with the demand. I could see why: a good pot pie is cozy, practical, and feels like a real treat when you have one tucked away for a busy day.
This version is also a great way to repurpose leftovers, whether it’s rotisserie chicken, Thanksgiving turkey, roasted vegetables, or odds and ends from the fridge. The rich, silky velouté brings everything together and turns simple ingredients into something special.
Pin This Chicken Pot Pie Recipe for Later
Rotisserie Chicken Pot Pie with Puff Pastry Recipe
A cozy French-style chicken pot pie made with rotisserie chicken, puff pastry, velouté sauce, vegetables, crème fraîche, fresh herbs, and Gruyère.
Makes: 1 chicken pot pie (4–6 portions)
Prep: 45 min Bake: 30–40 min
Ingredients
For the velouté sauce:
6 tablespoons butter
6 tablespoons all-purpose flour
1 quart chicken stock, warmed
salt, to taste
For the pot pie:
1 rotisserie chicken, meat shredded
1 puff pastry sheet, thawed in the fridge overnight or at room temperature for 2 hours
½ head broccoli, cut into florets
1 pound cremini mushrooms, sliced or quartered
1 large carrot, diced
2 leeks, whites cut into half-moons
2 stalks celery, diced
3 cloves garlic, minced
1 cup dry white wine
1 cup frozen peas
½ cup chopped fine herbs, such as parsley, chives, and thyme
½ cup crème fraîche or sour cream
1 egg, for egg wash
½ cup grated Gruyère, for topping the crust
flaky sea salt, for topping the crust
extra virgin olive oil
salt and pepper, to taste
Quick Instructions for Rotisserie Chicken Pot Pie
Prep the ingredients. Thaw the puff pastry in the fridge overnight or at room temperature for about 2 hours. Pull the rotisserie chicken into large chunks, chop the vegetables, gather the remaining ingredients, and warm 1 quart of chicken stock for the velouté. Cover the stock and set aside.
Cook the vegetables. Heat a splash of olive oil in a large pot over high heat. Add the leeks and cook, stirring often, until they soften and release their moisture, about 10 minutes. Stir in the garlic and cook until fragrant, then add the carrots, celery, and mushrooms. Cook for about 10 minutes more, until the vegetables shrink and the mushrooms are softened. Deglaze with white wine, scraping up the browned bits, and boil until the wine reduces by about half. Stir in the broccoli for a couple of minutes, then remove the pot from the heat. The vegetables should still be slightly undercooked.
Make the velouté and finish the filling. Preheat the oven to 400°F. In a separate pot, melt the butter over medium heat. Stir in the flour and cook, stirring constantly, until the roux is smooth and lightly golden, about 3–5 minutes. Gradually add the warm chicken stock, starting with a small splash. The mixture will get very thick at first, so use a spatula to break up any lumps, then switch to a whisk as it loosens. Continue adding the stock a little at a time until fully incorporated. Simmer over medium-high heat until the sauce is smooth, velvety, and thick enough to coat the back of a spoon. Season with salt. Add the velouté to the cooked vegetables, then stir in the crème fraîche, frozen peas, fine herbs, and shredded rotisserie chicken. Season with salt and pepper, then let the filling cool to room temperature.
Assemble the pot pie. Spoon the filling into a 2-quart casserole dish, filling it right up to the top. Unroll the puff pastry and trim or gently roll it out as needed to fit the dish. Lay the pastry over the filling, press the edges firmly onto the rim to seal, and cut a small hole or “X” in the center for steam to escape. Beat the egg and brush it evenly over the pastry, avoiding heavy puddles. Sprinkle the crust with Gruyère and flaky sea salt.
Bake and rest. Place the pot pie on a rimmed baking sheet to catch drips, then bake on the middle rack at 400°F for 30–40 minutes, until the crust is golden brown and the filling is bubbling through the center vent. Let the pot pie rest for at least 30 minutes before serving so the filling can cool slightly and set.
Top Tips for the Best Chicken Pot Pie
Keep the puff pastry chilled: Puff pastry puffs best when it’s cold. Thaw it overnight in the fridge, or chill it again after thawing at room temperature before assembling and baking.
Use all-butter puff pastry: For the best flavor, choose puff pastry made with butter instead of margarine or shortening. Check the ingredient list if you’re not sure.
Make ahead: Assemble the pot pie in a freezer-safe dish, including the egg wash, Gruyère, and flaky salt, but do not bake. Cover tightly and freeze for up to 3 months. Thaw overnight in the fridge, then bake at 400°F for 50–60 minutes, until golden and bubbling.
Did you try this cozy rotisserie chicken pot pie?
I’d love to hear how it went. Leave a comment below if you tried it, made a swap, or have a question—I’m always happy to help.
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