Sometimes a classic Chicken Pot Pie is all you need to get by. And this one checks all the boxes and then some boos. It packs shredded rotisserie chicken (making your life easier) into a heavenly cream based sauce that’s filled with flavor, richness and veggies galore before its topped off with a flaky pastry crust. The result is something beyond special. So when you are tempted to grab a frozen chicken pot pie box off the grocery store shelf, throw a little extra effort into prepping this homemade masterpiece instead.
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They’re Lovin’ It! Here’s what They’re Sayin’:
“We are making this recipe again because it was so good the first time. ”
Nothing comforts me more in the colder months than chicken pot pie. When I was young, there were special Sundays when my mom would pull out all the stops and make her homemade chicken pot pie recipe. I could legit taste the love in each and every spoonful. The chicken was hearty and filling, the sauce was rich yet nuanced, and the crust was buttery and flaky. My recipe gives you all the feels and flavor of my mama’s original version. Get ready to get your whole life after you make this.
The Lowdown of This Chicken Pot Pie Recipe
Cuisine Inspiration: Classic Comfort with Homestyle Flavor
Primary Cooking Method: Stovetop and Baking
Dietary Info: Hearty and Satisfying and not too Diet-Friendly (I ain’t gonna lie y’all)
Key Flavor: Rich, Creamy and Savory
Skill Level: Easy (No Sweat Fams!)
Shortcuts Galore
I use both rotisserie chicken and store-bought puff pastry to lighten the work load without sacrificing flavor in this homemade chicken pot pie recipe.
One Pan
I believe in keeping clean up minimal so I throw everything into one skillet for the entire recipe.
Super Versatile
The filling is super adaptable. Add in whatever veggies you like. Do you boo!
Prep Ahead
It’s great for whether you want to make it for Sunday supper or serve up during the week with ease.
Ingredients You’ll Need to Make Homemade Chicken Pot Pie
- Butter: The fatty richness of the sauce comes from this necessary ingredient. I don’t want a homemade chicken pot pie without it.
- Onion: Chopped up with wonderful aromatic essence, this caramelizes in the butter adding such wonderful flavor.
- Flour: This is gonna thicken up our sauce making it the perfect creamy texture.
- Chicken Stock: This is gonna add intense savory flavor to the sauce.
- Heavy Cream: Nothing creates the perfect luxurious filling like some heavy whipping cream.
- Salt and Pepper: Gotta season it to taste and get that flavor popping.
- Mixed Vegetables: I like to grab a bag of my fave frozen variety with peas and carrots and toss them in giving some texture and nutrition too.
- Shredded Chicken: Using rotisserie is the move to cut down the work making this the easiest chicken pot pie ever! Plus it’s pre-seasoned and cooked saving you even more time.
- Puff Pastry: I love me an all butter puff pastry. It bakes up like a dream creating the ultimate flaky, golden brown crown on this easy chicken pot pie recipe.
- Egg Wash: A little brush of egg and water over the top of the crust creates the glossy golden finish we all know and love.
How to Make Chicken Pot Pie
Step 1: Get the Aromatics and Roux Going
- Start by getting your oven ready, setting it to 375 degrees, ensuring it’s hot enough to give your pot pie that golden finish.
- In an oven-safe skillet, perhaps your trusty cast iron, melt your butter over medium heat. Toss in those diced onions, cooking them until they’re soft and just starting to get some color, about 2-3 minutes.
- Stir in your flour and keep things moving for another 2-3 minutes. You’re looking for the flour to brown a bit and form a nice, thick base for your filling.
Step 2: Build the Filling
- Gradually whisk in your chicken stock and heavy cream, turning the mixture into a rich, velvety sauce.
- Sprinkle in some salt and pepper to get that taste just right. Now, add in your mixed veggies and shredded chicken.
- Reduce the heat to medium-low, letting the filling cook until it’s thick enough to coat the back of a spoon, and the veggies and chicken are perfectly tender.
Step 3: Top it Off and Bake
- Turn off the heat and lay a sheet of puff pastry right on top of the filling.
- Mix up an egg wash (that’s egg and water) and brush it over the puff pastry to get that irresistible golden finish.
- Pop the skillet into the oven for 35-40 minutes, until the puff pastry is perfectly browned and the filling is bubbling up in anticipation.
- Give your pot pie a moment to chill out just a tad before diving in.
How to Serve Easy Chicken Pot Pie
- 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: If you don’t want to load your meal down too much, serve this chicken pot pie recipe 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 along with a cozy spinach gratin, Velvetta mac and cheese and potato rolls. That’s good eatin.
- Get Southern With it: I definitely love having this homemade chicken pot pie with a side of candied yams and Southern cornbread.
Recipe Substitutions
- Butter: I use salted here but unsalted is fine to grab Just adjust the salt up a bit. Olive oil is a good substitution to use here as well.
- Onions: Grab shallots if onions aren’t around.
- Chicken Stock: Broth always works in a pinch or even a chicken bouillon cube along with water.
- Heavy Cream: Half-and-half or whole milk are the best options here. The sauce may be a little thinner however.
- Shredded Chicken: I love making this into a turkey pot pie around the Thanksgiving holiday. Even left over baked chicken works as well.
- Puff Pastry: Homemade pie crust, frozen pie crust, drop biscuit dough or even phyllo dough can be used here.
- Egg Wash: If you ran out of eggs, just brush a little milk on top of the puff pastry to give a bit more browning action.
Recipe Variations and Additions
- Dairy-Free: Replace that heavy cream with coconut milk and grab vegan butter. Don’t forget to use a butter free puff pastry as well. There are plenty of shortening options on the market boos. You can also make the entire thing vegan by replacing the chicken with more veggies and adding in tofu or meaty mushrooms.
- Gluten-Free: Replace the flour with a gluten-free blend to thicken the sauce and add either a gluten-free puff pastry or pie crust as the topping.
- Herb it up: You can easily add a bit of freshness to this easy chicken pot pie by throwing in some rosemary or thyme. It will add some sophistication boos.
- Cajun it Up: Sprinkling a little cajun seasoning, okra and andouille sausage into this will give you some bomb flavor.
Expert Tips and Tricks for the Easiest Chicken Pot Pie Ever
- Build that Roux: Make sure you cook the roux long enough so it gets rid of the flour taste and thickens the filling so it ain’t runny.
- Season It Up: There are plenty of flavor components like butter and chicken stock but don’t forget the salt and pepper. Taste that filling before you finish baking it up.
- Cut Some Vents: Cut slits into the top of your crust before you bake your pot pie so you can let steam escape to prevent the crust from getting soggy.
- Bake on a Baking Sheet: As homemade chicken pot pie bakes, sometimes filling can spill out just a bit. This will catch some spills and keep the cleaning down boos.
- Let it Rest: After your pot pie bakes, let it chill a little so that filling can thicken back up and set up properly.
How to Store and Reheat Puff Pastry Chicken Pot Pie
- Fridge: Allow the puff pastry chicken pot pie to cool down to room temp then cover the skillet with plastic wrap or aluminum foil. Alternatively, you can transfer individual servings to airtight containers. Place it in the fridge within two hours of cooking to ensure food safety. It should last about 3-5 days in the fridge.
- Freezer: Wrap the cooled pot pie with a few layers of plastic wrap then finish with a layer of foil. Label with the date. It should last for up to 2 months. Thaw in the fridge overnight before reheating.
- Reheating: Preheat your oven to 350°F. If refrigerated, reheat for about 20 minutes, or until good and warmed through.
Frequently Asked Questions
Yep! Make the filling in your skillet and then transfer to an oven safe baking dish. Top with puff pastry but do not bake! Wrap with plastic wrap and freeze on a sheet pan to keep it from spilling during the freezing process. Add a cover or pop the whole thing into a gallon freezer bag. You can keep it frozen for up to 3 months. Refrigerate the night before you plan to heat it up and bake as normal once thawed.
More than likely you need to simmer the filling a bit more boos. This will help reduce the liquid. If it still isn’t thickening like you want, create a slurry of cornstarch and water and add a little to the filling and continue cooking until it gets to the thickness you prefer.
That puff pastry should be puffed up and golden brown. You should also see some nice bubbling of the filling. Once that happens, it’s good to go boos.
Other Comfort Food Recipes
- Slow Cooker Chicken Noodle Soup
- Creole Pot Pie
- Easy Potato Soup
- Slow Cooker White Chicken Chili
- Vegetarian Tortilla Soup
- Steak and Ale Pot Pie
Chicken Pot Pie
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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
How to Store and Reheat
- Allow the chicken pot pie to cool down to room temperature after baking. This helps to prevent condensation inside the storage container, which could make the crust soggy.
- Once cooled, cover the chicken pot pie with plastic wrap or aluminum foil. If you’ve baked it in a skillet or dish, you can leave it in there for storage. Alternatively, you can transfer individual servings to airtight containers. Place it in the refrigerator within two hours of cooking to maintain freshness and ensure food safety.
- For best quality, enjoy your leftover chicken pot pie within 3-4 days. Keep in mind that the crust may soften over time.
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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.