Sometimes, a classic chicken pot pie recipe is all you need to get by. And this one checks all the boxes and then some boos! I make my chicken pot pie with shredded rotisserie chicken, frozen veggies, and a creamy gravy. I then top the pot pie with puff pastry that bakes up golden and flaky. This chicken pot pie is easy to make and WAY better than anything in the freezer aisle.
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“We are making this recipe again because it was so good the first time. ”
How to Make Chicken Pot Pie
Get the Aromatics and Roux Going
Step 1: Melt butter in an oven-safe skillet over medium heat, then cook the diced onions until soft and lightly golden.
Step 2: Stir in the flour and cook until it browns slightly and forms a thick base.
Build the Filling
Step 3: Whisk in the chicken stock and heavy cream until the sauce is smooth and creamy. Season with salt and pepper, then stir in the mixed veggies and shredded chicken.
Step 4: Reduce the heat, letting the filling cook until it’s thick enough to coat the back of a spoon and the veggies and chicken are perfectly tender.
PRO TIP: You can use any shredded poultry for the filling, even leftover baked chicken. I love making this easy chicken pot pie into a turkey pot pie around the Thanksgiving holiday!
Top It Off and Bake!
Step 5: Turn off the heat and place a sheet of puff pastry over the filling. Brush with egg wash to give it that golden, glossy finish.
Step 6: Bake until the puff pastry is golden and the filling is bubbling. Let it cool slightly before serving.
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PRO TIP: If you don’t have puff pastry, you can use homemade pie crust, frozen pie crust, drop biscuit dough, or phyllo dough.
Chicken Pot Pie Recipe
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Equipment
Ingredients
- 1/2 cup salted butter
- 1 medium onion finely diced
- 1/3 cup all-purpose flour
- 2 1/3 cups chicken stock
- 2 tbsp heavy cream
- Salt and pepper to taste
- 10 oz mixed vegetables
- 3/4 lb rotisserie chicken shredded
- 1 package puff pastry
- 1 large egg plus 1 teaspoon water, whisked together
Instructions
- Preheat oven to 375 degrees.
- Over medium heat in an oven safe skillet or cast iron skillet, melt butter then add diced onion and cook for 2-3 minutes until it softens and begins to brown.
- Next stir in flour and continue to cook for 2-3 minutes until the flour browns and a roux begins.
- Whisk in chicken stock and heavy cream.
- Season with salt and pepper to taste.
- Next, add in mixed vegetables and shredded chicken.
- Turn heat down to medium low and cook filling until it has thickened, coating the back of a spoon, and the vegetables and chicken are softened and warmed through.
- Turn off heat and roll out your puff pastry to top your filling. Add a slit or two with a knife if desired to allow the steam to escape while baking.
- Brush the top of the puff pastry with your egg wash of egg and water.
- Bake for 35-40 minutes until puff pastry is golden brown and filling is bubbling beneath then rest before serving. Let set for about 15 minutes then serve.
Notes
- Cook that roux long enough, boos. It needs a minute to get rid of the raw flour taste and thicken the filling so your homemade chicken pot pie ain’t runny.
- Taste your filling before it bakes. Butter and chicken stock bring some flavor, but you still need to season it with salt and pepper to bring it all together.
- Cut a few vents in the puff pastry. That steam needs somewhere to go or your crust might end up soggy.
- Bake it on a sheet pan just in case. Pot pie loves to bubble over, and this will save you from scrubbing the bottom of your oven later.
- Let it rest before you slice into it. Give it about 15 minutes so the filling can set up and won’t spill everywhere when you serve it.
- Fridge: Let your chicken pot pie cool to room temp, then cover the skillet with foil or plastic wrap (or pop individual slices into airtight containers). Stick it in the fridge within two hours, and it’ll stay good for 3 to 5 days.
- Freezer: Wrap the cooled pie in plastic wrap, then foil, and don’t forget to write the date on it! It’ll keep for up to 2 months. When you’re ready, thaw it overnight in the fridge.
- Reheating: Set your oven to 350°F and reheat for about 20 minutes, or until it’s hot and bubbly again.
Nutrition
Serving Suggestions
- Classic Comfort Meal: Serve this along with classics like these sour cream mashed potatoes, honey-glazed carrots, and green beans. And don’t forget a slice of apple pie for good measure.
- Lighten it Up: Enjoy your puff pastry chicken pot pie with a harvest salad and some lemon sorbet for dessert.
- Cozy Fall or Winter Meal: When you need to warm your bones up, serve this next to a cozy spinach gratin, Velvetta mac and cheese, and potato rolls. That’s good eatin!
- Get Southern With it: Y’all gotta have this homemade chicken pot pie with a side of candied yams and Southern cornbread!
Recipe Help
Yep! Make the filling, pour it into an oven-safe dish, and top it with puff pastry. Wrap it up tight and freeze it flat so it doesn’t spill. When you’re ready to bake, thaw it in the fridge overnight and pop it in the oven like usual.
It needed more time to simmer, boo. Let it cook down until it thickens up. If it’s still too loose, mix a little cornstarch with water and stir that in. Give it a few minutes and it should chicken up.
That puff pastry should be puffed up and golden brown. You should also see some nice bubbling of the filling.
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This recipe makes people think I know more than I do about cooking! I add a few cloves of fresh minced garlic in with the onions at the beginning but otherwise I follow this to a T and it’s a total home run. Thank you for giving me something delicious to feed my family with AND impress the scary in-laws!
That’s so wonderful! Thank you so much!
Can I use a pie crust instead of puff pastry
You can, yes!
Young lady, you sure know how to cook!!! Thank you! This pot pie is so much like my Grammy’s I could cry, instead I’ll just have a second helping!!!
What can I substitute heavy cream with?
Half and half or whole milk will work, it just wont be as thick.
Ooh! The recipe was easy to follow and it tasted wonderful.
We are making this recipe again because it was so good the first time. My daughter requested pot pie for her 18th birthday since we couldn’t take her out due to covid and restaurants being closed. Here we are, one year later and I am making it again for her birthday. Thank you for sharing the recipe. It is delicious!
I was looking to make chicken pot pie and found your recipe. I happen to have leftover roasted delicata squash (tossed with olive oil, cinnamon, garlic powder, maple syrup, and salt/pepper) that I threw into the pot pies. My family was trying to guess what was the unexpected ingredient in the pie filling. The pot pies was also delicious, so THANK YOU!
Girl, I’m going to have to stop messing with you and these recipes! I have picked up twenty pounds. Just gut and butt…lol. I cooked the turkey pot pie and that thing was marvelous as all your recipes are delicious. That lattice topping looked horrible when it came out of the oven but the taste….yum-yum! I put the topping together on the cutting board and then flip it on the filling. I know what to do now.
Oooh weee! This was divine. The hardest part was weaving the puff pastry. This will be put into regular rotation! Thank you and keep it coming.