If you’re craving a comforting and hearty meal that feels like a warm hug on a plate, this Chicken Pot Pie Recipe is exactly what you need. Imagine tender chunks of chicken nestled in a creamy, flavorful vegetable sauce, topped with a heavenly golden puff pastry crust that crisps up just right. Perfectly balancing savoriness and a rich texture, this dish brings together simple, wholesome ingredients that come alive through a bit of love and patience in the kitchen. Whether served for family dinner or a special occasion, this Chicken Pot Pie Recipe delivers all the classic goodness with an elegant twist.
Ingredients You’ll Need
The beauty of this Chicken Pot Pie Recipe lies in its straightforward ingredient list that creates layers of flavor and textures you’ll adore. Each component plays a vital role—from the melt-in-your-mouth puff pastry to the vibrant medley of vegetables and fragrant herbs that make the filling pop with freshness and heartiness.
- Frozen puff pastry (2 sheets): Using puff pastry on both top and bottom gives you that flaky, buttery crust that everyone dreams about.
- Boneless skinless chicken breasts (2 small or 3 cups cooked): Tender, lean chicken is the protein star, soaking up all the savory broth and spices.
- Chicken broth (4 cups): The backbone of the filling’s rich, comforting flavor.
- Butter (4 tablespoons): Adds creaminess and depth while sautéing the veggies.
- Yellow onion (1 small, diced): Aromatic and slightly sweet to balance the savory flavors.
- Celery (2 ribs, diced): Brings a subtle crunch and earthiness.
- Carrots (1 cup, diced): For a touch of natural sweetness and color.
- Garlic (3 cloves, minced): Elevates the flavor with a warm, pungent kick.
- Dried thyme, rosemary, mustard powder, onion powder (½ teaspoon each): Herb and spice combo that layers in cozy, woodsy notes.
- Soy sauce (1 teaspoon): Adds a subtle umami boost that deepens the overall taste.
- Flour (1/3 cup): Thickens the filling to that perfect luscious consistency.
- Half and half (¾ cup): Creamy richness to keep the sauce silky smooth.
- Chicken bouillon cube (1): Intensifies the broth flavor for that homemade feel.
- Yukon gold potatoes (1 lb.): Tender cubes that bring body and satisfyingly soft bites.
- Salt and pepper: Essential seasonings to enhance every flavor layer.
- Frozen peas (¾ cup): Pops of sweetness and color that brighten the filling.
- Egg (1, whisked) and Milk (1 tablespoon): Combine for an egg wash that seals and glazes your puff pastry with a beautiful golden shine.
How to Make Chicken Pot Pie Recipe
Step 1: Prepare and Blind Bake the Puff Pastry Bottom
Preheat your oven and start by rolling out one sheet of the frozen puff pastry to fit your pie dish. To avoid a soggy bottom, you’ll blind bake this crust—line the pastry with parchment, fill it with pie weights or dried beans, and bake until it’s lightly golden. This step creates a sturdy, flaky foundation that holds up beautifully against the rich filling.
Step 2: Cook the Chicken and Vegetables
While the crust bakes, dice your chicken breasts into bite-sized pieces. In a large skillet, melt butter over medium heat and sauté the diced onion, celery, carrots, and garlic until tender and fragrant. Add the chicken to the skillet and cook until no longer pink. This combination of fresh veggies and chicken creates a joyful base flavor that’s both hearty and bright.
Step 3: Make the Creamy Filling
Sprinkle flour over the cooked chicken and vegetable mixture, stirring constantly to coat everything evenly. Slowly pour in the chicken broth while stirring to avoid lumps. Add the half and half, soy sauce, bouillon cube, and all the dried herbs and spices. Bring everything to a gentle simmer, then add the diced potatoes and peas, cooking until the sauce thickens and the potatoes are tender. You’ll love the rich, creamy texture and how the spices sing in each mouthful.
Step 4: Assemble and Bake Your Chicken Pot Pie
Pour the luscious filling into your pre-baked puff pastry shell. Cover with the second sheet of puff pastry, trimming any excess and crimping the edges to seal. Brush the top generously with the egg wash for that perfect golden finish. Don’t forget to cut small slits on top to let steam escape. Pop it in the oven at 375°F (190°C) and bake for about 40-50 minutes, or until the crust is puffed and beautifully browned.
How to Serve Chicken Pot Pie Recipe
Garnishes
A sprinkle of fresh chopped parsley or thyme on top right before serving adds a fresh, herbaceous note and vibrant color that complements the rich filling wonderfully.
Side Dishes
Keep it cozy and simple with a crisp green salad dressed in a light vinaigrette or some roasted seasonal vegetables. These sides offer a perfect contrast in texture and lightness that balance the hearty pie.
Creative Ways to Present
For a fun twist, try serving your Chicken Pot Pie Recipe in individual ramekins or mini cast iron skillets—perfect for portion control and making each serving feel special. You can even swap out the traditional top crust for puff pastry shapes or lattice designs to impress guests with a rustic, charming look.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover any leftover Chicken Pot Pie with plastic wrap or transfer to an airtight container and refrigerate for up to 3 days. Reheating gently in the oven keeps the crust crisp and the filling creamy without drying out.
Freezing
You can freeze the fully assembled pie before baking or after baking when cooled. Wrap tightly in plastic and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before reheating to maintain the best texture and flavor.
Reheating
Reheat your chicken pot pie in a preheated 350°F (175°C) oven for about 20 minutes, or until warmed through and the crust is crisp again. Avoid using the microwave if possible, as this can make the crust soggy and the filling unevenly heated.
FAQs
Can I use leftover cooked chicken in this Chicken Pot Pie Recipe?
Absolutely! Leftover cooked chicken works perfectly and can save prep time. Just be sure to dice it evenly and add it with the vegetables to allow flavors to meld.
Is there a vegetarian version of this Chicken Pot Pie Recipe?
Yes! Simply omit the chicken and use vegetable broth instead of chicken broth. Load up on hearty vegetables like mushrooms, potatoes, carrots, peas, and even some cooked lentils for protein.
Can I make this Chicken Pot Pie Recipe gluten-free?
To make it gluten-free, use a gluten-free puff pastry and substitute the all-purpose flour with a gluten-free flour blend to thicken the filling. The rest of the ingredients are naturally gluten-free.
How can I make the crust extra flaky?
Keeping the puff pastry cold until you’re ready to bake and avoiding over-handling the dough helps maintain flakiness. Also, blind baking the bottom crust as described keeps it crisp and flaky beneath the filling.
Can I prepare the filling a day ahead?
Yes, you can make the filling a day in advance and refrigerate it. When assembling, make sure the filling is cool before loading it into the crust to prevent sogginess.
Final Thoughts
This Chicken Pot Pie Recipe is one of those classic dishes that never go out of style—comforting, delicious, and always a crowd-pleaser. Once you try it, you’ll understand why it’s a beloved favorite. So roll up your sleeves, gather those simple ingredients, and create a pie that fills your kitchen with warmth and your heart with joy. Happy baking!
Print
Chicken Pot Pie Recipe
- Prep Time: 30 minutes
- Cook Time: 90 minutes
- Total Time: 2 hours
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This classic Chicken Pot Pie recipe features a flaky puff pastry crust filled with tender chicken, root vegetables, and a creamy thyme-seasoned sauce. The pot pie combines a buttery, golden-brown puff pastry both as a bottom and top crust, filled with a savory mixture of chicken, Yukon gold potatoes, carrots, celery, peas, and aromatic herbs. Perfect for a comforting family dinner, this pot pie offers a rich, satisfying flavor and a delightful crisp crust.
Ingredients
Crust
- 1 (17.3 oz.) box frozen puff pastry (2 sheets)
Filling
- 2 small boneless skinless chicken breasts (or 3 cups cooked chicken)
- 4 cups chicken broth
- 4 tablespoons butter
- 1 small yellow onion, diced
- 2 ribs celery, diced
- 1 cup carrots, diced
- 3 cloves garlic, minced
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon mustard powder
- ½ teaspoon onion powder
- 1 teaspoon soy sauce
- â…“ cup all-purpose flour
- ¾ cup half and half
- 1 chicken bouillon cube
- 1 lb. Yukon gold potatoes, peeled and diced
- Salt and pepper, to taste
- ¾ cup frozen peas
Egg Wash
- 1 egg, whisked
- 1 tablespoon milk (or water as a substitute)
Instructions
- Prepare the puff pastry crust: Thaw the puff pastry sheets according to package instructions. Roll out one sheet and fit it into your pie dish. Blind bake the bottom crust by lining it with parchment paper and filling with pie weights or dried beans. Bake at 400°F (200°C) for about 15 minutes or until light golden. This step prevents a soggy bottom.
- Cook the chicken and vegetables: In a large skillet or saucepan, melt butter over medium heat. Add diced onion, celery, carrots, and minced garlic and cook until softened, about 5-7 minutes. Add diced Yukon gold potatoes and cook an additional 5 minutes. Add the chicken broth, bouillon cube, herbs (thyme, rosemary, mustard powder, onion powder), and soy sauce. Bring to a simmer and cook until potatoes are tender, about 10-15 minutes. Meanwhile, cook the chicken breasts in the broth or separately until fully cooked, then shred or dice into bite-size pieces.
- Make the creamy filling: Sprinkle the flour over the vegetables and chicken in the skillet and stir to form a roux, cooking for 2 minutes. Slowly whisk in the half and half until the mixture thickens into a creamy sauce. Adjust seasoning with salt and pepper. Stir in the frozen peas last, cooking for 2 more minutes.
- Assemble and bake the pot pie: Pour the filling into the blind-baked bottom puff pastry crust. Cover with the second sheet of puff pastry, trimming excess dough and sealing the edges. Cut slits in the top crust to allow steam to escape. Brush the top with the egg wash made from the whisked egg and milk. Bake in a preheated 400°F (200°C) oven for 40-50 minutes or until the crust is golden brown and puffed.
Notes
- Using puff pastry for both bottom and top crust ensures a flaky, buttery pie.
- Blind baking the bottom crust prevents sogginess from the filling.
- You can substitute cooked rotisserie chicken for quick preparation.
- Half and half can be substituted with whole milk or heavy cream for a richer or lighter filling.
- Feel free to add other vegetables such as mushrooms or green beans according to preference.
- Let the pie cool for at least 10 minutes before serving for easier slicing.
