In this delicious Easy Chicken Pot Pie recipe, shredded rosemary chicken is combined with a heavenly sauce filled with richness and flavor, vegetables galore and an unforgettable flaky pastry topping making the most comforting and delicious dish to try.
Nothing comforts me more in the winter 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. This was considered special because it does take time to create this masterpiece though there are several versions that save time with cream of chicken soups and pre-made crusts.
Perks and Highlights of the Best Chicken Pot Pie Recipe
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Ingredients
The sauce for the filling is truly where the magic for this recipe comes in. This sauce is thick but smooth, rich but nuanced and filled with unbelievable flavor.
The few key ingredients that make a true difference in making the best filling for Easy Pot Pie are the following:
- Butter
- Onion
- Flour
- Chicken Stock
- Heavy Cream
The butter is already salted in this case which is different from my sweets baking philosophy. The butter adds incredible richness and fat to the sauce.
The aromatic of onion adds wonderful flavor as well. Flour serves as our thickener but the flour taste will be gone by the time the sauce is developed I promise.
For the liquids, I use a combination of chicken stock (if you have your own that’s premade, USE IT!) and heavy cream.
Tip: To lower the calories on this recipe, you can replace the chicken stock with chicken broth.
The heavy cream also helps to thicken the sauce but provides additional creaminess and richness that tastes unbelievable.
How to Make Easy Chicken Pot Pie
- Prep and Preheat: Start by getting your oven ready, setting it to 375 degrees, ensuring it’s hot enough to give your pot pie that golden finish.
- Sauté Onions: In an oven-safe skillet, perhaps a 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.
- Roux Time: Stir in your flour and keep things moving for another 2-3 minutes. You’re looking for the flour to brown and form a nice, thick base for your filling.
- Liquids: Gradually whisk in your chicken stock and heavy cream, turning the mixture into a rich, velvety sauce.
- Season and Simmer: Sprinkle in salt and pepper to get the taste just right. Now, add in your mixed veggies and shredded chicken.
- Thicken Up: Reduce the heat to medium-low, letting the filling cook until it’s thick enough to coat a spoon, and the veggies and chicken are perfectly tender.
- Top it Off: Turn off the heat and lay a sheet of puff pastry right on top of the filling.
- Egg Wash: Mix up an egg wash (that’s egg and water) and brush it over the puff pastry to get that irresistible golden finish.
- Bake it 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.
- Rest: Give your pot pie a moment to cool down just a tad before diving in.
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.
If you love Easy Pot Pie Recipes, you will love these other comfort foods!
If you like this chicken pot pie recipe, you’ll love these other winter comfort food recipe below:
- Slow Cooker Chicken Noodle Soup
- Creole Pot Pie
- Easy Potato Soup
- Slow Cooker White Chicken Chili
- Vegetarian Tortilla Soup
Easy Chicken Pot Pie Recipe
Ingredients
- 1/2 cup salted butter
- 1 medium onion finely diced
- 1/3 cup all-purpose flour
- 2 1/3 cups chicken stock
- 2 tablespoons heavy cream
- Salt and pepper to taste
- 10 ounces mixed vegetables
- 3/4 pound shredded chicken seasoned and baked
- 1 package puff pastry
- 1 large egg plus 1 teaspoon water
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 top the filling with full box of puff pastry.
- Brush the top of the puff pastry with 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.
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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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.