Name: Puff Pastry Chicken Pot Pie with Bacon and Leeks
Prep time: 20 min
Cook time: 90 min
Ingredients: 1¾ pounds bone-in, skin-on chicken breast; garlic powder; kosher salt, (Diamond Crystal); black pepper; quality avocado oil; lemon slices, (enough for 4 slices per chicken breast); 1 package frozen puff pastry, (I use Dufour brand); 4 slices thick-cut bacon, (chopped); 6 tablespoons salted butter; 1¾ cups leeks, (thinly sliced); ½ cup shallot, (finely chopped); 1¾ cup russet potato, (cut into ¾-inch cubes, soaked in water); ¾ cup celery, (¼-inch slices); 2 tablespoon garlic, (finely chopped); 2 tablespoon fresh thyme, (roughly chopped); 1½ tablespoon parsley, (finely chopped); ⅓ cup all-purpose flour; 2 teaspoons lemon zest; ½ cup whole milk; ½ cup heavy cream,; 2 cups chicken stock, (low sodium); 1 tablespoon dijon mustard; 1¾ - 2¼ teaspoons kosher salt, or to taste, (Diamond Crystal brand); ¾ teaspoon black pepper; 1 large egg, (for egg wash)

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Puff pastry chicken pot pie is the ultimate winter comfort food, baked to golden brown perfection in a skillet. This recipe, filled with bacon, leeks, and a flaky crust, brings hearty flavors together for a cozy meal.

For more delicious pot pies, try my Classic Chicken Pot Pie recipe next. And for another way to use puff pastry, check out my Cheese Danish recipe.

Close-up of baked chicken pot pie with golden, flaky puff pastry and a peek of the filling underneath.

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This puff pastry chicken pot pie has become a family favorite. There’s something so satisfying about the flaky, golden puff pastry topping that seals in all the goodness of the rich, savory filling.

I love how the bacon and leeks bring a unique twist to this otherwise traditional recipe. The bacon adds a smoky richness, while the leeks offer a subtle, sweet earthiness.

Using just one sheet of puff pastry makes it simple yet still indulgent, with a perfectly flaky, golden topping. And baking it in a cast iron skillet keeps everything warm and homey, just right for those cold winter evenings.

Why This Recipe Works

Convenient – Store-bought puff pastry saves time while ensuring a perfectly flaky crust every time.
Unique Flavor – Adding bacon and leeks gives every bite a more layered taste than most pot pies.
Comfort Food – This hearty dish is just what you need for cold weather, with warmth and satisfaction in every spoonful.
No Soggy Bottom – Since this recipe uses only a top crust, there’s no risk of the dreaded soggy bottom that can happen with traditional double-crust pot pies.

Overhead view of a baked chicken pot pie showcasing the golden, crispy puff pastry crust and pieces of chicken and vegetables in the filling.

Tools You’ll Need

11½ or 12-inch cast-iron skillet
Zester
Pizza Cutter
Pastry brush

Ingredients You Will Need for Pot Pie

Here is a breakdown of what you will need to make this skillet chicken pot pie. For actual measurements, see the recipe card at the end of this post.

Chicken Breast

Chicken Breast – Bone-in, skin-on chicken adds rich flavor and helps keep the meat juicy as it bakes.
Seasoning – Garlic powder, kosher salt, and black pepper creates a well-rounded base flavor with warmth and subtle spice.
Quality Avocado Oil – This oil is perfect for roasting due to its high smoke point. It adds a mild, buttery flavor without burning.
Lemon Slices – The fruit infuses the chicken with bright, citrusy notes. It also balances the richness of the meat and bacon.

Overhead view of individual bowls containing prepped ingredients for chicken pot pie, labeled for clarity.

Pot Pie Filling

Frozen Puff Pastry – I use Dufour brand because it’s rich and buttery, and so easy to mold into shape. Thaw it properly to prevent cracks during baking.
Thick-Cut Bacon – Adds a smoky, savory depth that enhances the flavors of the chicken and leeks. Chop it before cooking for even distribution throughout the filling.
Salted Butter – Brings richness to the filling and pairs well with the bacon for a deeper flavor. Use with caution as other ingredients contribute to the overall saltiness.
Leeks – Thinly sliced leeks provide a sweet, onion-like flavor and should be rinsed thoroughly to remove any trapped dirt.
Shallot – Finely chopped shallot adds a mild aromatic quality that complements the leeks and garlic.
Russet Potato – Cut into cubes and soaked in water to remove excess starch.
Celery – Adds a subtle crunch and helps balance the richer ingredients in the filling.
Garlic – Finely chopped garlic enhances the savory undertones of the dish. Cook it gently to bring out its natural sweetness without bitterness.
Dairy (Whole Milk and Heavy Cream) – Both enrich the filling. Brushing the pastry with a bit of cream before baking ensures a beautiful golden-brown finish.
Chicken Stock – Low sodium is best to control the salt levels while still adding depth to the filling.
Dijon Mustard – Adds a subtle tanginess that cuts through the richness and rounds out the flavors.
Lemon Zest – A small touch of zest brightens the filling with a hint of citrus.
Fresh Herbs – Thyme brings earthy notes when added during cooking, while parsley offers a fresh lift when sprinkled at the end.
All-Purpose Flour – Use this to thicken the filling for a creamy, cohesive texture. Cook it briefly before adding liquid to remove any raw flour taste.
Seasoning – Keep it simple with kosher salt and pepper, adjusting as needed.

Close-up of a package of Dufour Classic Puff Pastry, showcasing its label and branding details.

How To Make Pot Pie

Below is a summary of how to make puff pastry chicken pot pie. For a complete and detailed list of steps, see the recipe card at the end of this post.

Pastry Dough

Thaw pastry dough according to package instructions.

Chicken Breast

Place the oven rack in the middle and preheat oven to 400°F.
Clean and pat dry chicken. Generously season with kosher salt, black pepper, and garlic powder. Stuff the middle with 2 sprigs of thyme, 2 lemon slices, and garlic cloves. Place two slices of lemon on a prepared baking sheet then top with seasoned breast. Place remaining 2 sprigs of thyme under the skin. Pour avocado oil over chicken, ensuring it drapes over the breast then transfers to the oven.
Bake for 35-50 minutes (depending on the thickness of the breast) or until thermometer registers 165°F in the thickest part, basting at the halfway mark.
When cool enough to handle, separate meat from the bone. Discard garlic, lemon slices, thyme, and skin. Cube chicken. Set aside.

Pot Pie

Preheat oven to 375°F.
In a 11½ or 12-inch cast-iron skillet, cook bacon. Drain and discard all but 2 tablespoons of grease. Over medium heat, add 4 tablespoons butter. Once melted, add shallot and leeks and cook for 4 minutes, or until softened. Add celery, potato and garlic and cook for 5 minutes over medium-low heat then add salt, black pepper, thyme, and parsley. Cook another 4 minutes.
Add 2 more tablespoons butter then add flour and cook for two minutes, stirring occasionally. Lower heat to a simmer and slowly add heavy cream, milk, stock, bay leaf, and dijon while stirring the mixture. Cook for 8 minutes, keeping a continuous stir.

4. Add bacon, chicken and lemon zest to the sauce mixture and stir to combine.

Side-by-side images of a skillet showing the process of adding cooked chicken, bacon, and lemon zest to a creamy filling and the mixture fully combined and ready for the puff pastry topping.

5. Roll out the pastry dough into a 16 x 16 square then use a pizza cutter to cut dough into 3 x 3 inch squares.

6. Smooth out the pot pie filling then overlap the pastry dough pieces in a circular motion ending in the middle. Brush with heavy cream then transfer to the oven.

Image showing an uncooked pot pie in a skillet with puff pastry pieces arranged on top, brushed with cream.

7. Bake at 375°F for 35-45 minutes or until the pastry dough is golden brown. Keep a close eye on the pie at the 30-minute mark.

8. Allow to cool for 10 minutes before serving. Enjoy!

Tips and Tricks

Ensure the chicken cools before handling. Let the chicken rest after roasting to cool slightly before cubing. This prevents burns and helps the meat stay intact during cutting.
Overlap the puff pastry for better coverage. When placing the cut pastry pieces on top of the filling, slightly overlap them to create a more uniform and golden-brown crust. This also prevents gaps where the filling could bubble out.
Baste the chicken halfway through roasting. Basting with its own juices ensures the chicken stays moist and develops a richer flavor. This step is essential for a tender, juicy result.
Keep the skillet at medium heat when adding the dairy. When incorporating the milk and heavy cream, maintain medium heat to prevent curdling. Stir constantly to create a smooth, creamy filling.
Watch the pie closely in the last 10 minutes. Ovens can vary, so keep an eye on the pot pie as it nears the end of its baking time. This helps prevent over-browning and ensures the pastry is perfectly golden.

Overhead view of a fully baked pot pie in a skillet, displaying a golden-brown puff pastry crust with crisp edges.

Variations

Pot Pie with Biscuits – Swap one store-bought option for another. Instead of thin, flaky crust you can have a thicker, fluffy biscuit topping. Drop spoonfuls of raw biscuit dough over the filling before baking. Brush the tops with cream for a golden finish. Opt for extra flaky biscuits.
Vegetable Pot Pie – For a hearty vegetarian option, substitute the chicken with mushrooms, chickpeas, or a mix of your favorite root vegetables. Ensure you sauté the vegetables until they’re tender and well-seasoned before combining them with the rest of the filling.

Storage

To store leftovers, place the pot pie in an airtight container or cover the skillet tightly with foil and refrigerate for up to 3 days. When reheating, use the oven to maintain the crispness of the puff pastry. Warm the pot pie at 350°F for about 15-20 minutes, or until heated through. I would avoid microwaving because it can make the pastry soggy and compromise the texture.

Frequently Asked Questions

How do I prevent the puff pastry from becoming soggy?

To prevent sogginess, make sure the filling isn’t too wet and let it cool slightly before adding the puff pastry. This helps the crust stay flaky and crisp during baking.

Can I add puff pastry to the bottom of the pot pie as well?

Yes, but it requires a few adjustments to avoid a soggy bottom. Pre-bake the bottom puff pastry sheet for about 10 minutes before adding the filling, and then layer the top pastry and bake as usual. This helps ensure the bottom crust cooks through and stays flaky.

Can I make this pot pie ahead of time?

Yes, you can prepare the filling in advance and store it in the refrigerator for up to 24 hours. When ready to bake, add the puff pastry and bake as directed.

Close-up of baked puff pastry chicken pot pie with a golden, flaky crust in a skillet.

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