There is something special about a warm, bubbly pot pie. It feels like a hug from the inside, right? For years, I thought making one from scratch was a huge undertaking. But let me tell you, this easy Chicken Pot Pie Recipe changes everything. It is one of those fantastic Easy Dinner Recipes you will make again and again.
We are using a simple puff pastry topping that makes it look so impressive with almost no effort. This is all about getting that classic, comforting flavor without spending all day in the kitchen. It is creamy, savory, and just so good.
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Why You’ll Love This Recipe
First off, the flavor is incredible. The creamy sauce is filled with tender chicken, carrots, and peas. It is rich without being too heavy. It is the kind of meal that makes everyone at the table happy and quiet for a few minutes while they eat.
This is also a fantastic One Pot Chicken Pot Pie. Everything for the filling comes together in a single cast iron skillet. Fewer dishes to wash is always a win in my book. The skillet goes straight from the stovetop into the oven.
Plus, it is so adaptable. You can swap in different vegetables based on what you have on hand. It is a great way to use up leftover chicken, making it a wonderful Lazy Chicken Pot Pie for busy weeknights. It is a recipe that feels a little fancy but is truly simple to pull off.
Ingredients
Here is what you will need to gather for this delicious Chicken Pot Pie Recipe. The ingredients are simple and easy to find at any grocery store. No strange or hard to find items here, I promise.
- 1 Tablespoon Olive Oil
- 1 1/2 lbs. Chicken Breast (cut into cubes)
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1/2 Onion (diced)
- 4 Garlic Cloves (minced)
- 2 cups Carrots (about 3 to 4, sliced)
- 1 cup Peas
- 6 Tablespoons Butter
- 1/3 cup Flour
- 1 cup Chicken Broth
- 1 cup Heavy Cream
- 1 teaspoon Thyme
- 1/2 cup Parmesan Cheese
- 1 frozen sheet Puff Pastry
- 1 Egg (beaten)
Step By Step Instructions
Ready to get cooking? Follow these simple steps to create the most amazing homemade Chicken Potpie Recipe. It comes together faster than you might think.
Step 1: Prep and Cook the Chicken
First things first, preheat your oven to 400 degrees. Take the puff pastry sheet out of the freezer so it can start to soften. It just needs about 20 minutes or so to become pliable.
Now, heat the olive oil in a large oven safe skillet, like a cast iron one, over medium high heat. Add your cubed chicken and cook for about 5 to 7 minutes. You want it to be golden brown and cooked through. Once done, take the chicken out and set it aside.
Step 2: Sauté the Veggies
In that same skillet, add the diced onion. Let it cook for about 5 minutes until it gets soft and fragrant. Next, toss in the minced garlic, sliced carrots, and peas. Give everything a good stir.
Add the butter to the skillet and let it melt completely, coating all the vegetables. This is where the flavor base for our Chicken Pot Pie Recipe really starts to build. Your kitchen will smell amazing.
Step 3: Make the Creamy Sauce
Sprinkle the flour over the vegetables and butter. Stir it well for about a minute. This step is important to cook out the raw flour taste and helps to thicken the sauce without lumps.
Slowly pour in the chicken broth and heavy cream while stirring continuously. Add the thyme. Bring the mixture to a boil and then let it simmer. The sauce will thicken up nicely in about 5 minutes. It should be thick enough to coat the back of a spoon.
Step 4: Combine and Top
Now it is time to stir in the Parmesan cheese until it is melted and smooth. Give the sauce a taste and add more salt and pepper if you think it needs it. Add the cooked chicken back into the skillet and stir everything together. Your filling is now complete.
Gently place the puff pastry sheet over the filling. You can lay the whole sheet on top or get creative and cut it into shapes. Trim any excess pastry from the edges of the skillet. Brush the top of the pastry with the beaten egg. This gives it that beautiful shiny, golden finish.
Step 5: Bake to Golden Perfection
Carefully place the skillet in the preheated oven. Bake for 20 to 25 minutes. You will know it is done when the puff pastry is puffed up and a deep golden brown. The sauce should be bubbling happily around the edges. It is a beautiful sight.
Let the One Pot Chicken Pot Pie cool for a few minutes before serving. This allows the sauce to set up a little bit more, making it easier to serve. This is one of those great Easy Dinner Recipes everyone will ask for.
How To Store Leftovers
If you happen to have any leftovers, storing them is easy. Let the pot pie cool down completely first. Then, cover the skillet tightly with plastic wrap or foil. You can also transfer servings to an airtight container.
Store it in the refrigerator for up to 3 days. To reheat, you can use the microwave, but the oven or an air fryer is best for keeping the pastry crisp. A few minutes at 350 degrees should do the trick.
Tips
Want to make this Lazy Chicken Pot Pie even easier? Use a store bought rotisserie chicken. Just shred the meat and skip the chicken cooking step. It is a huge time saver on a busy night.
Feel free to get creative with the vegetables. Sliced mushrooms, corn, or green beans are all wonderful additions. This is a great recipe for using up whatever veggies you have in your refrigerator. Just be sure to cook any harder vegetables until tender.
Do not skip the egg wash. It seems like a small step, but it is what gives the puff pastry its gorgeous, shiny, and golden brown crust. It really makes a difference in the final look of your Chicken Potpie Recipe.
For a thicker filling, let the sauce simmer for an extra minute or two before adding the chicken back in. Also, letting the finished pie rest for about 10 minutes after it comes out of the oven helps the filling set beautifully.
Conclusion
And there you have it. A truly comforting and delicious Chicken Pot Pie Recipe that is simple enough for any night of the week. It is a wholesome meal that brings warmth and happiness to the dinner table. It is a classic for a reason.
I hope your family enjoys this recipe as much as mine does. It is proof that you do not need a lot of fuss to make something wonderful. Give this One Pot Chicken Pot Pie a try and let me know how it turns out. Happy cooking.
FAQ
Can I Use Something Other Than Puff Pastry?
Absolutely. If you do not have puff pastry, you can use a regular pie crust. You could also top the filling with canned biscuits or even mashed potatoes for a shepherd’s pie style dish. Each option is delicious.
Can I Make This Dairy Free?
Yes, you can. To make this dairy free, use a plant based butter and a full fat, unsweetened plant based milk like oat milk or cashew milk in place of the heavy cream. Omit the Parmesan cheese or use a dairy free alternative.
Do I Have to Use a Cast Iron Skillet?
A cast iron skillet is great because it can go from the stovetop to the oven. If you do not have one, you can make the filling in any large pot or skillet and then transfer it to an oven safe baking dish before topping with the pastry.
What Should I Serve With This Chicken Pot Pie?
This Chicken Pot Pie Recipe is a complete meal on its own. If you want to add a side, something simple is best. A fresh green salad with a light vinaigrette or some steamed green beans would be a wonderful complement.
Easy Chicken Pot Pie Recipe
This easy Chicken Pot Pie Recipe is a comforting meal you’ll make again and again. With a simple puff pastry topping, it looks impressive yet requires minimal effort. Enjoy classic, creamy, and savory flavors without spending all day in the kitchen.
Requirements
Ingredients
Instructions
- Preheat oven to 400 degrees F (200 C). Remove puff pastry from freezer to soften for about 20 minutes.
- Heat olive oil in a large oven-safe skillet, like a cast iron skillet, over medium-high heat. Add cubed chicken and cook for 5-7 minutes until golden brown and cooked through. Remove chicken and set aside.
- In the same skillet, add diced onion and cook for 5 minutes until soft. Stir in minced garlic cloves, sliced carrots, and peas.
- Add butter to the skillet and melt completely, coating all vegetables. This is where the flavor base for our Chicken Pot Pie Recipe really starts to build. Your kitchen will smell amazing.
- Sprinkle flour over the vegetables and butter. Stir it well for about 1 minute. This step is important to cook out the raw flour taste and helps to thicken the sauce without lumps.
- Slowly pour in chicken broth and heavy cream while stirring continuously. Add thyme. Bring the mixture to a boil and then let it simmer. The sauce will thicken up nicely in about 5 minutes. It should be thick enough to coat the back of a spoon.
- Now it is time to stir in the Parmesan cheese until it is melted and smooth. Give the sauce a taste and add more salt and pepper if you think it needs it. Add the cooked chicken back into the skillet and stir everything together. Your filling is now complete.
- Gently place the puff pastry sheet over the filling. You can lay the whole sheet on top or get creative and cut it into shapes. Trim any excess pastry from the edges of the skillet. Brush the top of the pastry with the beaten egg. This gives it that beautiful shiny, golden finish.
- Carefully place the skillet in the preheated oven. Bake for 20 to 25 minutes. You will know it is done when the puff pastry is puffed up and a deep golden brown. The sauce should be bubbling happily around the edges. It is a beautiful sight.
- Let the One Pot Chicken Pot Pie cool for a few minutes before serving. This allows the sauce to set up a little bit more, making it easier to serve. This is one of those great Easy Dinner Recipes everyone will ask for.
Notes
Use a store-bought rotisserie chicken to save time; just shred the meat and skip the chicken cooking step.
Feel free to use different vegetables like mushrooms, corn, or green beans. Cook any harder vegetables until tender.
Don’t skip the egg wash for a gorgeous, shiny, and golden brown crust on the puff pastry.
For a thicker filling, let the sauce simmer for an extra minute or two before adding the chicken back in.
Let the finished pie rest for about 10 minutes after it comes out of the oven to help the filling set beautifully.
Store leftovers, cooled completely, in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or an air fryer to keep the pastry crisp.
To make dairy-free, use a plant-based butter and a full-fat, unsweetened plant-based milk (like oat or cashew milk) in place of heavy cream. Omit Parmesan or use a dairy-free alternative.
If you don’t have a cast iron skillet, make the filling in any large pot and then transfer it to an oven-safe baking dish before topping with pastry.
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