Is there anything better than the smell of a freshly baked Chicken Pot Pie filling your kitchen? I don’t think so. It’s the kind of meal that feels like a warm hug on a chilly day. It’s pure comfort food.
We are making a classic today, but with a simple twist that makes it feel extra special. Instead of a traditional crust, we’re using a flaky, golden puff pastry top. This easy pot pie recipe is a keeper, I promise.
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Why You’ll Love This Recipe
First off, the flavor is incredible. We build it from the ground up by cooking a whole chicken. This creates a rich, savory broth that becomes the base for our creamy sauce. It’s what makes this a truly homemade pot pie.
Don’t let cooking a whole chicken scare you. It’s actually very simple, and the results are so worth it. The chicken becomes incredibly tender and flavorful. It’s a game changer for chicken pie recipes.
Plus, this recipe makes two whole pies. That’s right, two! You can bake one for dinner tonight and freeze the other for a busy day when you need a delicious meal ready to go. It’s like a gift to your future self.
The puff pastry topping is the real star here. It bakes up so light, buttery, and golden brown. It’s the perfect crown for our hearty and creamy Chicken Pot Pie filling. Every bite is a wonderful mix of textures.
Ingredients
- 3 lb whole chicken
- 1 tablespoon salt
- 4 cups water
- 2 ribs celery, sliced
- 1/2 large onion, quartered skin on
- 2 large carrots, sliced
- 1 stick butter
- Optional herbs: 1/4 teaspoon of each sage, thyme, garlic
- 1/2 cup flour
- 1/2 cup milk
- 4 cups chicken stock (from cooking the chicken)
- Chicken bullion, to taste
- 1 tablespoon butter
- 1 cup peas and carrots or use mixed vegetables
- 2 pie crusts
- 2 sheets puff pastry dough, defrosted
Step-By-Step Instructions
Step 1: Cook the Chicken and Veggies
Let’s get started on our amazing Chicken Pot Pie. Grab your crockpot or a large pot. Place the carrots, celery, and the quartered onion inside. Then, rub the whole chicken with salt and place it on top of the vegetables.
Pour in the water. You can cook this on low for about 4 hours or on high for 2 hours. You are looking for the chicken to be cooked through. An internal temperature of 165 degrees Fahrenheit is what you want.
Step 2: Shred the Chicken
Once the chicken is fully cooked, carefully remove it from the pot. Let it cool down for a bit so you can handle it. Then, separate all that tasty meat from the bones and shred it into bite sized pieces.
And whatever you do, don’t throw out that liquid in the pot. That is pure gold. We need four cups of that delicious chicken broth for our sauce. Strain it and set it aside.
Step 3: Prepare the Pie Crust
Now for the base of our pies. Take your two pie crusts and press one into the bottom of each pie pan. Once they are fitted nicely, layer the shredded chicken evenly into each pan. This creates a solid foundation for your homemade pot pie.
Step 4: Make the Creamy Sauce
In a large pot or a dutch oven, melt one stick of butter. If you’re using herbs like sage, thyme, or garlic, add them now. Let them sizzle for a moment to release their fragrance. It smells so good.
Next, whisk in the flour. Let this mixture bubble and cook for a few minutes while you stir. This little step is important. It cooks the raw flour taste out, which is key for a smooth sauce.
Now, slowly whisk in the milk. The sauce will start to thicken up. As soon as it does, immediately start adding the four cups of reserved chicken broth. Keep whisking until it’s all smooth.
Bring the sauce to a boil. Once it boils, remove it from the heat. Give it a taste and add some chicken bullion if you think it needs a little more savory flavor. This is one of the best parts of making chicken pie recipes from scratch.
Step 5: Cook the Filling Vegetables
In a separate small pot, melt one tablespoon of butter over medium heat. Add your mixed vegetables, like peas and carrots. Cook them for about five minutes until they soften up a bit.
Layer these softened veggies right on top of the chicken in your pie pans. You are building up all those wonderful layers of flavor for your Chicken Pot Pie.
Step 6: Assemble Your Pies
It’s time to bring it all together. Pour that luscious cream sauce over the top of the vegetables and chicken in each pie pan. Make sure everything is nicely covered. This is looking good.
Next, take your defrosted puff pastry sheets and lay one over each pie. Trim away any excess dough around the edges. Then, cut a few slits in the top to let steam escape while it bakes.
For that beautiful, shiny golden top, brush a beaten egg over each puff pastry crust. This little touch makes a big difference. It’s what makes this easy pot pie recipe look professional.
Step 7: Bake to Golden Perfection
Preheat your oven to 400 degrees Fahrenheit. Bake the pies for 25 to 30 minutes. You’ll know they’re done when the puff pastry is puffy and a deep golden brown. The filling should be bubbling underneath.
Keep an eye on them. If the pastry seems to be browning too quickly, you can loosely cover the top with a piece of foil. Let them cool just a bit before serving. Enjoy your delicious Chicken Pot Pie!
How To Store Leftovers
If you happen to have any leftovers, storing them is simple. Let the Chicken Pot Pie cool completely. Then, cover the pie pan tightly with plastic wrap or foil. You can store it in the refrigerator for up to 3 or 4 days.
To reheat, you can use the microwave for a quick warm up. Or, for a crispier crust, place it back in the oven at 350 degrees Fahrenheit until it’s heated through. The oven method is definitely my favorite.
And remember that second pie? You can freeze it before baking. Just assemble it completely, but don’t do the egg wash. Wrap it tightly in a couple of layers of plastic wrap and then foil. It will keep in the freezer for up to 3 months. When you’re ready to bake, you can bake it from frozen, just add some extra cooking time.
Tips
- For extra flavor, you can brine the chicken the night before. Just rub it with the salt and let it sit in the fridge. This helps make the meat even more moist and seasoned.
- No pastry brush? No problem. You can use a folded piece of paper towel to gently apply the egg wash onto the puff pastry. It works just as well in a pinch.
- Want a shortcut? You can use a store bought rotisserie chicken instead of cooking one from scratch. Just shred the meat and use store bought chicken broth for the sauce. It’s a great way to make this easy pot pie recipe even faster.
- Feel free to mix up the vegetables. Corn, green beans, or even potatoes would be delicious additions. Use what you have on hand or what your family loves.
- Puff pastry works best when it’s cold but pliable. Make sure it’s fully defrosted in the refrigerator, but don’t let it get warm and floppy on the counter.
Conclusion
There you have it. A comforting, delicious, and totally doable homemade pot pie. This recipe proves that you don’t need to be a chef to create a meal that tastes amazing and warms the soul. It’s one of those classic chicken pie recipes that never gets old.
Making a Chicken Pot Pie from scratch is such a rewarding process. From the rich, creamy filling to that perfect, flaky puff pastry crust, every part of it is just so satisfying. I hope you and your family love this recipe as much as I do.
FAQ
Can I Use Store Bought Rotisserie Chicken?
Absolutely. Using a rotisserie chicken is a fantastic time saver for this easy pot pie recipe. You will need about 3 to 4 cups of shredded chicken. You will also need to use store bought chicken broth for the sauce.
What’s the Best Way to Defrost Puff Pastry?
The best way is to let it thaw in the refrigerator overnight. This ensures it stays cold but becomes flexible enough to work with. Avoid thawing it on the counter, as it can get too warm and sticky.
Can I Make This Dairy Free?
Yes, you can. For the butter, you can use a dairy free butter substitute or oil. For the milk, an unsweetened plain plant based milk like almond or soy milk would work well in the sauce for your Chicken Pot Pie.
Do I Have to Use a Bottom Pie Crust?
No, you don’t. If you prefer, you can make this a top crust only Chicken Pot Pie. Simply pour the filling into an oven safe dish or individual ramekins and top with the puff pastry. It’s just as delicious.
Can I Freeze the Second Pie Before Baking?
Yes, this is one of the best parts of this recipe. Assemble the second pie completely but do not add the egg wash. Wrap it very well in plastic wrap and then a layer of foil. It can be frozen for up to 3 months. Bake it from frozen, adding about 20 to 30 extra minutes to the baking time.
Homemade Chicken Pot Pie with Puff Pastry
A comforting, classic chicken pot pie recipe featuring tender chicken and vegetables in a creamy, savory sauce, topped with a golden, flaky puff pastry crust. This recipe makes two pies, perfect for dinner tonight and freezing one for later.
Requirements
Ingredients
Instructions
- Place carrots, celery, and quartered onion in a crockpot or large pot. Rub whole chicken with salt and place on top. Pour in water. Cook on low for about 4 hours or on high for 2 hours, until chicken reaches 165 degrees Fahrenheit.
- Remove cooked chicken from the pot, let cool, then separate meat from bones and shred into bite-sized pieces. Reserve four cups of the strained chicken broth from the pot for the sauce.
- Press two pie crusts into the bottom of each pie pan. Layer shredded chicken evenly into each pan.
- In a large pot or dutch oven, melt one stick of butter. If using sage, thyme, or garlic, add them now and sizzle for a moment. Whisk in the flour and cook for a few minutes, stirring, to cook out the raw taste. Slowly whisk in the milk until thickened, then immediately add the four cups of reserved chicken broth. Keep whisking until smooth. Bring to a boil, then remove from heat. Taste and add chicken bullion if needed.
- In a separate small pot, melt one tablespoon of butter over medium heat. Add mixed vegetables (like peas and carrots) and cook for about five minutes until softened. Layer these softened veggies on top of the chicken in your pie pans.
- Pour the cream sauce over the vegetables and chicken in each pie pan. Lay a defrosted puff pastry sheet over each pie, trimming excess dough. Cut a few slits in the top for steam to escape. Brush a beaten egg over each puff pastry crust for a golden top.
- Preheat oven to 400 degrees Fahrenheit. Bake pies for 25 to 30 minutes until puff pastry is puffy, deep golden brown, and filling is bubbling. If browning too quickly, loosely cover with foil. Let cool slightly before serving.
Notes
For extra flavor, you can brine the chicken the night before. Just rub it with the salt and let it sit in the fridge. This helps make the meat even more moist and seasoned.
No pastry brush? No problem. You can use a folded piece of paper towel to gently apply the egg wash onto the puff pastry. It works just as well in a pinch.
Want a shortcut? You can use a store bought rotisserie chicken instead of cooking one from scratch. Just shred the meat and use store bought chicken broth for the sauce. It’s a great way to make this easy pot pie recipe even faster.
Feel free to mix up the vegetables. Corn, green beans, or even potatoes would be delicious additions. Use what you have on hand or what your family loves.
Puff pastry works best when it’s cold but pliable. Make sure it’s fully defrosted in the refrigerator, but don’t let it get warm and floppy on the counter.
Nutrition
Calories
Sugar
Fat
Carbs
