There is something truly special about a warm, bubbling Chicken Pot Pie. It’s the kind of meal that feels like a hug in a bowl. The creamy filling, tender chicken, and crisp vegetables all tucked under a flaky, golden brown crust is just pure comfort.
If you thought making a beautiful Homemade Pot Pie was too much work for a weeknight, think again. This recipe uses a few smart shortcuts, like rotisserie chicken and frozen puff pastry, to bring this classic dish to your table with ease. Let’s get cooking!
Jump To:
Why You’ll Love This Recipe
First off, this Pot Pie Recipe is incredibly satisfying. Each bite is a wonderful mix of textures and flavors. You get the rich, savory sauce, the tender pieces of chicken, and the soft vegetables. It is a complete meal all in one bowl.
It’s also surprisingly simple. We use puff pastry for the topping, which saves you the time of making dough from scratch. The result is a light, airy, and buttery crust that puffs up beautifully in the oven. It looks so impressive when you serve it.
This is one of those great Chicken Pie Recipes that’s perfect for using leftovers. Have some leftover roast chicken? Shred it up and it’s ready to go. It makes meal prep feel so much more efficient and less wasteful.
Serving these in individual bowls also adds a lovely personal touch. It makes everyone at the table feel like they are getting their own special meal. Plus, it is just plain fun to crack into that puff pastry topping to get to the delicious filling inside.
Ingredients
Here is what you will need to gather to make this wonderful Chicken Pot Pie. The ingredients are simple and easy to find at any grocery store.
- One to two packages frozen puff pastry, thawed
- Four tablespoons unsalted butter
- One medium yellow onion, diced
- Three cloves garlic, roughly chopped
- Three stalks celery, diced
- One cup frozen pearl onions
- Three carrots, sliced into one quarter inch rounds
- One third cup all purpose flour
- Two and a half cups low sodium chicken broth
- One quarter cup additional low sodium chicken broth
- Three quarters teaspoon salt
- One half teaspoon white pepper
- One half cup heavy cream
- One tablespoon chopped fresh thyme
- Three to four cups shredded cooked chicken
- One cup frozen peas
- One egg
Step By Step Instructions
Ready to create your own delicious Chicken Pot Pie? Just follow these simple steps. It’s easier than you might think!
Step 1: Prepare The Pastry
First, line a baking sheet with aluminum foil. This little step makes cleanup a breeze later on. Nobody likes scrubbing baked on messes!
Next, lightly flour a clean work surface. Place your thawed puff pastry on top and sprinkle it with a bit more flour. Gently roll it out to about one eighth of an inch thick. As you roll, smooth out any creases.
Using a sharp knife or a pizza cutter, cut out four circles that are about two inches larger than your soup bowls. If you are making six smaller portions, cut six circles instead. Place these dough rounds on your foil lined baking sheet and pop them in the refrigerator to chill.
Step 2: Get The Oven Ready
Preheat your oven to 425 degrees Fahrenheit. Make sure an oven rack is placed in the center position. This helps the pies bake evenly so you get that perfect golden brown top.
Step 3: Make The Creamy Filling
Now for the heart of our Homemade Pot Pie. In a large sauté pan, melt the butter over medium heat. Add the diced yellow onion, garlic, celery, pearl onions, and carrots.
Sauté everything, stirring every now and then, for about eight to ten minutes. You want the carrots to be just cooked through but still have a little bite.
Sprinkle the flour over the vegetables and cook for another two minutes, stirring constantly. This cooks out the raw flour taste and helps thicken the sauce. Then, pour in the chicken broth, salt, and white pepper.
Bring the mixture to a boil. Use a wooden spoon to stir and scrape the bottom of the pan. This will make sure all that flavorful flour gets mixed in. Let it simmer for a few minutes until it thickens up nicely.
Remove the pan from the heat. Stir in the heavy cream, fresh thyme, shredded chicken, and frozen peas. Give it a taste and add more salt or pepper if you think it needs it.
Step 4: Assemble The Pies
It is time to assemble your amazing Chicken Pot Pie! Ladle the warm filling into four large or six small oven safe soup bowls. Be careful not to overfill them. The filling should only come about three quarters of the way up the side.
In a small bowl, beat the egg with one tablespoon of water to create an egg wash. This is the key to a shiny, golden crust.
Take your pastry rounds out of the fridge. Brush the outside rim of each soup bowl with the egg wash. This acts like a glue to help the pastry stick.
Carefully place a cold dough round over each bowl. Press down firmly around the edges to seal it. Transfer the bowls to the baking sheet you prepared earlier. Brush the tops of the dough with the rest of the egg wash.
Step 5: Bake To Perfection
Using a sharp knife, make a small slit, about half an inch, in the top of each pie. This lets steam escape so your crust doesn’t get soggy.
Place the baking sheet with the bowls in your preheated oven. Bake for 20 to 25 minutes. You are looking for the pastry to be puffed up and a deep, rich golden brown. That sight is truly something special.
Let the pies cool for about 10 minutes before serving. They will be very hot! Carefully transfer the bowls to serving plates. For a finishing touch, sprinkle a few fresh thyme sprigs on top. Now you are ready to enjoy your homemade Chicken Pot Pie.
How To Store Leftovers
If you have any leftovers, which might be unlikely, storing them is easy. Let the pies cool completely to room temperature first. This is an important step to prevent condensation from making the crust soggy.
Once cooled, cover each bowl tightly with plastic wrap or aluminum foil. You can store them in the refrigerator for up to three days. When you are ready to reheat, the oven is your best friend. A microwave will make the pastry soft.
To reheat, preheat your oven to 350 degrees Fahrenheit. Remove the plastic wrap and place the bowls on a baking sheet. Bake for about 15 to 20 minutes, or until the filling is hot and bubbly again. The crust should crisp up nicely.
Tips
Want to make this Pot Pie Recipe even better? A good quality puff pastry makes a huge difference. Look for an all butter puff pastry for the best flavor and flakiest layers.
Feel free to get creative with the vegetables. You can add mushrooms, green beans, or corn. It is a great way to use up any vegetables you have in your fridge. Just make sure to cut them into similar sized pieces so they cook evenly.
You can also prepare this dish ahead of time. Assemble the pies completely but do not add the egg wash on top. Cover them and refrigerate for up to one day. When you are ready to bake, just brush on the egg wash, cut the steam vent, and bake as directed.
Conclusion
There you have it, a straightforward and delicious Chicken Pot Pie recipe that brings so much warmth and comfort to the dinner table. It is one of those classic Chicken Pie Recipes that never goes out of style for a reason.
Making a Homemade Pot Pie from scratch is a rewarding experience. It fills your home with an amazing aroma and results in a meal that everyone will love. So next time you are looking for a comforting dinner idea, give this recipe a try. You will be so glad you did.
FAQ
Can I Make This Gluten Free?
Yes, you can adapt this recipe. Look for a gluten free puff pastry in the freezer section of your grocery store. For the filling, you will need to use a gluten free all purpose flour blend to thicken the sauce.
What Can I Use Instead Of Chicken?
This recipe is very versatile. You can easily substitute the chicken with leftover Thanksgiving turkey. Diced ham or even beef stew meat would also be delicious. Just adjust the broth flavor accordingly.
Can I Make One Large Chicken Pot Pie?
Absolutely. Instead of individual bowls, you can use a deep nine inch pie dish. Pour all the filling into the dish. Roll the puff pastry out to cover the top, with about an inch of overhang. Crimp the edges and follow the same baking instructions. You may need to add a few extra minutes to the baking time.
Why Is My Pastry Not Puffy?
The key to a puffy crust is keeping the dough cold. Make sure your puff pastry is well chilled before it goes into the hot oven. This temperature shock is what creates the steam that makes all those flaky layers puff up. Also, ensure your oven is fully preheated.
Homemade Chicken Pot Pie
This comforting Chicken Pot Pie features a creamy filling, tender chicken, and crisp vegetables, all topped with a flaky, golden crust. It’s an easy recipe, perfect for weeknights.
Requirements
Ingredients
Instructions
- Prepare The Pastry: Line a baking sheet with aluminum foil. Lightly flour a clean work surface, place thawed puff pastry on top, and sprinkle with more flour. Gently roll it out to about 1/8 inch thick, smoothing any creases. Using a sharp knife or pizza cutter, cut out four circles that are about two inches larger than your soup bowls (or six smaller circles for smaller portions). Place these dough rounds on your foil-lined baking sheet and pop them in the refrigerator to chill.
- Get The Oven Ready: Preheat your oven to 425 degrees Fahrenheit. Make sure an oven rack is placed in the center position. This helps the pies bake evenly for a golden brown top.
- Make The Creamy Filling: In a large sauté pan, melt the butter over medium heat. Add the diced yellow onion, garlic, celery, pearl onions, and carrots. Sauté everything, stirring every now and then, for about eight to ten minutes. You want the carrots to be just cooked through but still have a little bite.
- Sprinkle the all purpose flour over the vegetables and cook for another two minutes, stirring constantly. This cooks out the raw flour taste and helps thicken the sauce. Then, pour in the chicken broth, salt, and white pepper. Bring the mixture to a boil. Use a wooden spoon to stir and scrape the bottom of the pan to ensure all the flavorful flour gets mixed in. Let it simmer for a few minutes until it thickens up nicely.
- Remove the pan from the heat. Stir in the heavy cream, fresh thyme, shredded chicken, and frozen peas. Give it a taste and add more salt or pepper if you think it needs it.
- Assemble The Pies: Ladle the warm filling into four large or six small oven safe soup bowls. Be careful not to overfill them; the filling should only come about three quarters of the way up the side. In a small bowl, beat the egg with one tablespoon of water to create an egg wash.
- Take your pastry rounds out of the fridge. Brush the outside rim of each soup bowl with the egg wash. This acts like a glue to help the pastry stick. Carefully place a cold dough round over each bowl. Press down firmly around the edges to seal it. Transfer the bowls to the baking sheet you prepared earlier. Brush the tops of the dough with the rest of the egg wash.
- Bake To Perfection: Using a sharp knife, make a small slit, about half an inch, in the top of each pie. This lets steam escape so your crust doesn’t get soggy. Place the baking sheet with the bowls in your preheated oven. Bake for 20 to 25 minutes. You are looking for the pastry to be puffed up and a deep, rich golden brown. Let the pies cool for about 10 minutes before serving. They will be very hot! Carefully transfer the bowls to serving plates. For a finishing touch, sprinkle a few fresh thyme sprigs on top. Now you are ready to enjoy your homemade Chicken Pot Pie.
Notes
For the best flavor and flakiest layers, use a good quality all-butter puff pastry.
Feel free to add other vegetables like mushrooms, green beans, or corn. Cut them into similar sizes for even cooking.
To prepare ahead, assemble the pies without the egg wash, cover, and refrigerate for up to one day. Brush with egg wash and cut the steam vent just before baking.
Store cooled leftovers tightly covered in the refrigerator for up to three days. Reheat in a 350°F oven for 15-20 minutes until hot and bubbly, for a crisp crust.
Nutrition
Calories
Sugar
Fat
Carbs
