Puff Pastry Chicken And Dumplings Recipe

Okay, my friends, get ready to have your entire week MADE. I am about to introduce you to the most glorious, cozy, and downright magical dinner you will ever pull from your oven. I’m talking about Puff Pastry Chicken And Dumplings. Yes, you read that right! If you love easy, impressive puff pastry recipes, you have to try these Flaky Broccoli and Cheese Puff Pastry Pinwheels for your next appetizer.

Forget everything you know about the classic stovetop version. We are taking that dreamy, creamy chicken soup and giving it the most incredible, buttery, flaky crust it has ever known. This is pot pie style comfort food, but we’re calling it by its fancier, more fun name. It’s a baked dinner that feels like a hug.

When that golden top comes out of the oven, all puffed and perfect, you will want to sing. I’m not kidding. The smell alone is worth the price of admission. Come to Mama, you beautiful, delicious masterpiece!

Recipe Overview

Cuisine: American Comfort Food
Category: Main Course
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Servings: 6 happy people

Do You Love This Recipe Too?

I have a serious, lifelong love affair with chicken and dumplings. It’s my ultimate feel-good food. But one night, I was craving it and realized I had a box of frozen pastry in the freezer, just begging to be used.

I had a lightbulb moment. What if I combined the two? The result was pure magic. The way that rich, creamy soup bubbles up around the edges of that pastry? The way the top gets so crisp? I was obsessed from the first bite. Now, it’s my go-to for impressing guests (or just treating myself on a Tuesday).

My Shopping List for This Recipe

This recipe is a beautiful mix of fresh veggies, simple protein, and one superstar shortcut. Here’s what I always grab for my cart to make this dream happen.

Let’s Get Your Ingredients Ready

Gather everything on your counter first. Trust me, it makes the whole process so smooth and fun. You’ll feel like a pro chef!

1 tablespoon olive oil
1 tablespoon butter
1 medium yellow onion, diced
3 medium carrots, peeled and sliced
2 stalks celery, sliced
3 cloves garlic, minced
1/3 cup all-purpose flour
4 cups low-sodium chicken broth
1/2 cup heavy cream or whole milk
1 teaspoon dried thyme
1 bay leaf
4 cups cooked, shredded chicken (rotisserie chicken is PERFECT here!)
1 cup frozen peas
Salt and black pepper to taste
1 (17.3 oz) box frozen puff pastry sheets, thawed (usually 2 sheets)
1 egg, beaten (for that gorgeous egg wash)

Bringing This Recipe to Life (Step-by-Step)

Alright, apron on, music playing! Let’s build some flavor and create that iconic golden top. Follow these steps and you cannot fail.

Preheat your oven to 400°F (200°C). Get a large, oven-safe skillet or a 9×13 inch baking dish ready.
In your large skillet, heat the olive oil and butter over medium heat. Add the onion, carrots, and celery. Cook for about 8 minutes, until they start to soften.
Stir in the garlic and cook for one more minute, until it smells amazing.
Sprinkle the flour over the veggies. Stir constantly for 2 minutes. This cooks the flour and makes your gravy perfect!
Slowly pour in the chicken broth, whisking the whole time to avoid lumps. Bring it to a simmer.
Stir in the cream, dried thyme, bay leaf, shredded chicken, and frozen peas. Let it simmer for 5-10 minutes until it thickens nicely. Season generously with salt and pepper. Remove the bay leaf.
If your skillet isn’t oven-safe, pour the creamy chicken mixture into your baking dish now.
Unfold your thawed puff pastry sheet. You can place it right over the top of the skillet or dish for a rustic look, or cut it into squares or shapes. I love cutting it into circles with a biscuit cutter!
Arrange the pastry on top. Brush it generously with the beaten egg. This is the secret to that deep, golden, flaky crust!
Bake for 20-25 minutes, until the pastry is puffed high and is a beautiful, deep golden brown. Let it cool for 5-10 minutes before serving—it will be molten hot!

Fun Variations to Try Next Time

Once you master the base recipe, the world is your oyster! Here are a few of my favorite twists.

Add some chopped fresh herbs like rosemary or sage to the filling for an earthy kick. Swap the peas for frozen corn or green beans. Feeling fancy? Stir in a big spoonful of Dijon mustard or a handful of grated Parmesan cheese into the creamy sauce right before topping with pastry. It’s incredible! For another fantastic all-in-one meal that’s just as easy, check out my recipe for crockpot chicken potatoes and green beans.

How to Store, Freeze, and Reheat

This makes fantastic leftovers! Let any leftovers cool completely, then cover tightly and store in the fridge for up to 3 days.

To reheat, I find the oven is best to keep the pastry crisp. Warm it at 350°F in an oven-safe dish for 15-20 minutes. You can freeze it before baking! Assemble in a freezer-safe dish, wrap well, and freeze for up to 2 months. Bake from frozen, adding 10-15 extra minutes.

NUTRITION INFORMATION

Calories: ~580 kcal
Carbohydrates: 42g
Protein: 28g
Fat: 33g
Saturated Fat: 11g
Fiber: 3g
Sugar: 5g

*This is an estimate per serving, calculated with heavy cream.

A Quick Q&A on This Recipe

Can I use a different meat?

Absolutely! Leftover Thanksgiving turkey is a dream here. You could also use cooked, shredded pork. Just make sure it’s already cooked and seasoned.

My pastry didn’t puff much. What happened?

The most common culprit is the pastry getting too warm before baking. Make sure it’s thawed but still cold when you put it on the hot filling. Also, that egg wash is non-negotiable for maximum puff!

Do I have to use a skillet?

Not at all! A regular 9×13 casserole dish works perfectly. Just make the filling in a big pot on the stove, then transfer it over. Easy!

There you have it! My absolute favorite way to turn a simple soup into a show-stopping, soul-warming baked dinner. The combination of that creamy, herby filling with the buttery, flaky crust is just… everything. If you’re looking for another decadent puff pastry main course, you must try this elegant Puff Pastry Croque Madame.

I want to see your beautiful creations! Did you make it with peas? Did you cut fun shapes in the pastry? I live for this stuff. I can’t wait to hear how yours turns out! Please leave a comment and a rating below to let me know what you think!

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