There are some meals that just feel like a warm hug, you know? For me, a bubbly, golden brown Chicken Pot Pie is right at the top of that list. It is the kind of dish that fills the whole house with an amazing aroma and brings everyone to the table.

Forget complicated recipes. This version is all about big flavor without the fuss. We use puff pastry for the topping, which gives you a wonderfully flaky crust every single time. It is the perfect weeknight dinner that feels a little special.

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Why You’ll Love This Recipe

So, what makes this the best Chicken Pot Pie to try? First off, it is incredibly straightforward. We are not making pastry from scratch, so a lot of the work is already done for you. It’s a great recipe for beginners.

The filling is rich, creamy, and packed with tender chicken and veggies. It is a true one skillet meal if you have an ovenproof pan, which means fewer dishes to wash. Who doesn’t love that?

This is a fantastic Homemade Pot Pie that you can feel good about serving. It’s wholesome, satisfying, and tastes so much better than anything you could buy at the store. It is a real family pleaser.

Ingredients

½ cup (1 stick) salted butter
2 cups thinly sliced carrots, (about 2 large carrots)
1 cup thinly sliced celery, (about 3 ribs)
1 cup chopped yellow onion
½ cup all purpose flour
1 teaspoon kosher salt
½ teaspoon freshly cracked black pepper
½ teaspoon celery seed
1 teaspoon garlic powder
1 teaspoon minced fresh thyme
1 cup whole milk
2 cups chicken stock
2 cups frozen peas
4 cups cooked shredded chicken
1 (17.3 ounce) package puff pastry, thawed according to package
1 large egg

Step By Step Instructions

Step 1: Prep The Oven And Veggies

First things first, let’s get your oven ready. Preheat it to 425 degrees Fahrenheit and make sure a rack is in the center position. This helps the Chicken Pot Pie cook evenly.

Now for the vegetables. In a large 12 inch cast iron or other ovenproof skillet, melt the butter over medium heat. Add your chopped onion, celery, and carrots. Let them cook, stirring every now and then, for about five minutes. You want the onion to get soft and translucent.

Step 2: Create The Roux

Time to build our sauce base. Sprinkle the flour, salt, pepper, celery seed, garlic powder, and thyme directly over the vegetables in the skillet. Stir everything constantly for about two minutes. It will form a thick paste that coats all the veggies. This step is important for a thick, creamy filling.

Step 3: Make The Creamy Sauce

Here is where the magic happens. Slowly pour in the milk while whisking all the time. This helps prevent any lumps from forming. Once the milk is mixed in and smooth, gradually whisk in the chicken stock.

Bring the mixture to a simmer. Keep stirring it for about five minutes. You will see it thicken up into a beautiful gravy like consistency. This is the heart of our Chicken Potpie Recipe.

Step 4: Add The Chicken And Peas

Now, stir in the frozen peas and the cooked, shredded chicken. Keep stirring until everything is well combined and warmed through. Give it a taste here. Does it need a little more salt? Now is the time to adjust.

At this point, you have a delicious filling ready for its topping. Your kitchen should be smelling pretty amazing. This is a solid Pot Pie Recipe on its own.

Step 5: Top With Pastry

Get your thawed puff pastry ready. On a lightly floured surface, roll one sheet out into a big 16 inch square. Then, cut it into smaller 3 inch squares. You should get about 16 pieces.

Arrange these little pastry squares on top of the chicken mixture in your skillet. Overlap them just a little bit to create a nice, rustic looking top for your Chicken Pot Pie. It doesn’t have to be neat.

In a small bowl, beat the egg with one tablespoon of water to make an egg wash. Gently brush this all over the pastry. This is what gives the crust that beautiful, shiny, golden finish.

Step 6: Bake To Golden Brown

Carefully place the skillet in the preheated oven. Bake for about 25 minutes. You are looking for the pastry to be a deep golden brown and for the filling to be bubbling up around the edges. It’s a glorious sight.

Keep an eye on it. If the pastry starts getting too dark too quickly, you can loosely cover it with a piece of aluminum foil. Let it cool for a few minutes before serving. This Chicken Pot Pie will be very hot.

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How To Store Leftovers

If you happen to have any leftovers, storing them is easy. Let the Chicken Pot Pie cool completely to room temperature. This is important to prevent it from getting soggy.

Cover the skillet or baking dish tightly with plastic wrap or foil. You can also transfer servings to an airtight container. Store it in the refrigerator for up to 3 or 4 days.

To reheat, the oven is your best friend. Place it in a 350 degree oven until warmed through. This will help the puff pastry get crispy again. Using a microwave works too, but the topping will be softer.

Tips

Don’t have a cast iron skillet? No problem at all. You can make the entire filling in a regular large skillet. After step five, just transfer that delicious filling into a 9 by 13 inch baking dish and then proceed with the pastry topping.

To save time, feel free to use a rotisserie chicken from the grocery store. It is already cooked and seasoned, making this Chicken Potpie Recipe even faster for a busy weeknight.

When working with puff pastry, make sure it is thawed but still cold. If it gets too warm, it can become sticky and difficult to handle. Work quickly and you will be fine.

Feel free to customize your veggies. Some chopped potatoes, corn, or green beans would be a wonderful addition to this Homemade Pot Pie. Just add them in with the carrots and celery.

Conclusion

And there you have it. A warm, comforting, and totally delicious Chicken Pot Pie that is simple enough for anyone to make. It’s a classic for a reason, and this version with the flaky puff pastry topping is just so good.

I really hope you give this Pot Pie Recipe a try. It is one of those meals that just makes you feel good. It is perfect for a chilly evening, a family dinner, or anytime you need a little comfort on a plate. Enjoy every bite.

FAQ

Can I Use A Different Crust?

Absolutely. While this Chicken Pot Pie recipe calls for puff pastry, you could also use a traditional pie crust. You can lay a full sheet over the top, just remember to cut a few slits in it to let steam escape.

What Kind Of Chicken Should I Use?

Any cooked, shredded chicken works well. This is a great recipe for using up leftover roasted chicken. A store bought rotisserie chicken is also an excellent time saver for this Chicken Pot Pie.

Can I Make This Ahead Of Time?

Yes, you can. You can prepare the filling up to two days in advance and store it in an airtight container in the refrigerator. When you are ready to bake, just pour it into your skillet, top with the pastry, and bake as directed. You might need to add a few extra minutes to the baking time.

Can I Add Other Vegetables?

Of course. This Homemade Pot Pie is very flexible. Diced potatoes, corn, green beans, or even mushrooms would be great additions. Just cook them along with the carrots, celery, and onion until they are tender.

About the Author

James Carter

December 2, 2025

I learned to cook from two amazing women: my mom and my aunt. My mom, who passed away in 2021, was the heart of our kitchen. I've stayed in the home we shared, continuing the tradition of home-cooked meals that bring comfort and connection.