A chicken pot pie sandwich takes everything you love about classic chicken pot pie and transforms it into a portable, handheld meal that’s easier to make and even more fun to eat. Imagine tender chunks of chicken, mixed vegetables, and creamy gravy nestled between two flaky layers of golden puff pastry or biscuit dough. It’s the ultimate comfort food mashup that delivers all the cozy, homestyle flavors of traditional pot pie without needing a fork and plate. These sandwiches are perfect for busy weeknights when you want something satisfying but don’t have time for a full pie assembly, great for lunchboxes and picnics since they’re easy to transport, and ideal for parties where finger foods reign supreme. Kids and adults alike go crazy for these because they combine familiar flavors in a new, exciting format. Plus, you can make them ahead and reheat them, making them a practical choice for meal prep throughout the week.
Serving Quantity: Makes 6 sandwiches
Cooking Time: 45 minutes (including 15 minutes prep time and 30 minutes cooking time)
1. Ingredients
- Two sheets frozen puff pastry, thawed
- Two cups cooked chicken, diced into small cubes
- One cup frozen mixed vegetables (carrots, peas, corn, green beans)
- Three tablespoons unsalted butter
- Three tablespoons all-purpose flour
- One and one-half cups chicken broth
- Half cup whole milk or heavy cream
- One small onion, finely diced
- Two cloves garlic, minced
- One teaspoon dried thyme
- Half teaspoon dried sage
- Three-quarters teaspoon salt
- Half teaspoon black pepper
- One egg, beaten (for egg wash)
- Optional: one tablespoon fresh parsley, chopped
2. Prepare Your Ingredients
Start by making sure your puff pastry is properly thawed according to package directions, usually about 40 minutes at room temperature. While it’s thawing, dice your cooked chicken into small, bite-sized pieces about half an inch square. You can use rotisserie chicken, leftover roasted chicken, or poached chicken breasts. If using frozen vegetables, there’s no need to thaw them first. Have all your other ingredients measured and ready to go. This preparation makes the cooking process much smoother.
3. Make the Creamy Filling
Heat a large skillet or saucepan over medium heat. Add the butter and let it melt completely. Add the diced onion and cook for 3 to 4 minutes, stirring occasionally, until it becomes soft and translucent. Add the minced garlic and cook for another 30 seconds until fragrant. The onion and garlic create an aromatic base that adds depth to your filling. Make sure not to let the garlic burn or it will taste bitter.
4. Create the Roux
Sprinkle the flour over the butter, onion, and garlic mixture. Stir constantly with a wooden spoon or whisk for about 1 minute, coating everything evenly with the flour. This mixture is called a roux, and it’s what will thicken your gravy. Cook the roux for 1 to 2 minutes, stirring constantly, until it smells slightly nutty and turns a light golden color. This cooking removes the raw flour taste.
5. Add Liquids and Thicken
Slowly pour in the chicken broth while whisking constantly to prevent lumps from forming. The mixture will be very thick at first but will thin out as you add more liquid. Once all the broth is incorporated, add the milk or cream. Continue whisking and bring the mixture to a gentle simmer. Cook for 3 to 5 minutes, stirring frequently, until the gravy thickens to a consistency similar to thick soup. It should coat the back of a spoon and not be watery.
6. Season and Add Chicken
Add the thyme, sage, salt, and pepper to the gravy. Stir well to distribute the seasonings evenly. Add the diced chicken and frozen mixed vegetables to the gravy. Stir everything together until the chicken and vegetables are completely coated with the creamy sauce. Let the mixture simmer gently for 3 to 4 minutes until the vegetables are heated through and tender. Taste and adjust seasoning with more salt and pepper if needed. Remove from heat and let the filling cool for about 10 minutes.
7. Prepare the Puff Pastry
Heat your oven to 400 degrees. Line a large baking sheet with parchment paper. Unfold your thawed puff pastry sheets on a lightly floured surface. Each sheet should be rolled out slightly to smooth any creases, creating a rectangle about 10 by 12 inches. Use a sharp knife or pizza cutter to cut each sheet into 6 equal rectangles, giving you 12 rectangles total. These will become the tops and bottoms of your sandwiches.
8. Assemble the Sandwiches
Place 6 of the pastry rectangles on your prepared baking sheet, spacing them about 2 inches apart. These are your bottom layers. Spoon about one-third cup of the cooled chicken filling onto the center of each rectangle, leaving about a half-inch border around all the edges. Don’t overfill or the filling will leak out during baking. The filling should be mounded in the center but not touching the edges.
9. Seal the Edges
In a small bowl, beat the egg with a teaspoon of water to create an egg wash. Use a pastry brush or your finger to brush the egg wash around the edges of each filled pastry rectangle. This acts as glue to seal the sandwiches. Place one of the remaining pastry rectangles on top of each filled bottom, pressing down gently. Use a fork to crimp and seal the edges all the way around each sandwich, pressing firmly to ensure a tight seal. This prevents the filling from leaking during baking.
10. Vent and Glaze
Use a sharp knife to cut 2 or 3 small slits in the top of each sandwich. These vents allow steam to escape during baking and prevent the sandwiches from getting soggy or exploding. Brush the tops of all the sandwiches generously with the remaining egg wash. The egg wash creates a beautiful golden-brown, glossy finish. Make sure to coat the entire top surface for even browning.
11. Bake the Sandwiches
Place the baking sheet in your preheated 400-degree oven. Bake for 20 to 25 minutes, or until the puff pastry is deeply golden brown, puffed up dramatically, and crispy. The pastry should look flaky with visible layers. If some sandwiches are browning faster than others, rotate the baking sheet halfway through cooking. The filling should be bubbling slightly through the vents. Don’t underbake or the pastry will be doughy instead of crispy.
12. Cool Slightly Before Serving
Remove the baking sheet from the oven and let the sandwiches cool on the pan for about 5 minutes before serving. They’ll be extremely hot inside right out of the oven, and this brief cooling period makes them safer to eat while still keeping them nice and warm. The filling will also thicken slightly as it cools, making the sandwiches less messy to eat. Transfer to individual plates using a spatula.
13. Serve and Enjoy
Serve the chicken pot pie sandwiches while they’re still warm and the pastry is at its crispiest. They’re delicious on their own as a complete meal, but you can also serve them with a simple side salad, tomato soup for dipping, or roasted vegetables. The contrast between the flaky, buttery pastry and the creamy, savory filling is absolutely delicious. Garnish with fresh chopped parsley for a pop of color and fresh flavor if desired.
14. Storage and Reheating
If you have leftovers, let them cool completely, then store in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet in a 350-degree oven for 10 to 12 minutes until warmed through and the pastry crisps up again. Don’t microwave them or the pastry will become soggy and chewy instead of crispy. You can also freeze unbaked assembled sandwiches for up to 2 months, then bake from frozen, adding 5 to 10 extra minutes to the baking time.
15. Nutrition Information Per Sandwich
- Calories: 425
- Total fat: 24 grams
- Saturated fat: 9 grams
- Cholesterol: 85 milligrams
- Sodium: 680 milligrams
- Total carbohydrates: 34 grams
- Dietary fiber: 2 grams
- Sugars: 3 grams
- Protein: 18 grams
16. Helpful Tips for Perfect Chicken Pot Pie Sandwiches
- Make sure the filling is completely cooled before assembling or it will melt the butter in the puff pastry.
- Don’t overfill the sandwiches or the filling will leak out and make a mess during baking.
- Seal the edges very well with a fork to prevent any gaps where filling could escape.
- Use cold puff pastry that’s just thawed, not warm, for the flakiest, most dramatic puff.
- Cut vents in the top to allow steam to escape and prevent soggy pastry from trapped moisture.
- Brush egg wash generously for the most beautiful golden color and professional bakery appearance.
- Use store-bought rotisserie chicken to save time and add extra flavor from the seasoned meat.
- Make the filling ahead and refrigerate it, then assemble and bake when ready to serve.
- Try different vegetables like mushrooms, celery, or potatoes for variety in the filling.
- Use crescent roll dough or biscuit dough instead of puff pastry for a different texture and easier handling.
