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.
Katherine says
I would like to try the lattice (which is beautiful), but it looks difficult. If not lattice, how should the pastry be applied to the warm filling? Just crimped at the edges and a couple air vents added?
Thanks much.
Sherry Porter says
I would like to know what size cast iron skillet did you use? I have a 10 inch. Would that be deep enough?
Sherryn Frigon says
Your pot pie looks wonderful! Though I am not a fan of chicken, especially the white meat, whenever I make a turkey or a duck, the leftovers go into a pot pie. So rich and comforting. Love your blog and the pictures of your beautiful baby girl. She looks so happy and sweet.
Lisa Rodgers says
Where is the actual recipe? I want to make this but the recipe isn’t showing up with the article. Thanks!
Jocelyn (Grandbaby Cakes) says
Hi Lisa, check again. It was deleted from the post but has been restored now. Thanks for letting me know.
Jayne Crawford says
Absolutely love your posts and watching the “little princess” grow is adorable!!. We are having a church fellowship with the ladies in a few weeks and I am planning to make this pot pie with a salad and some dessert. It looks rich and filling, I can’t wait to try it. Will keep you posted on the reviews. Keep up your fabulous work, great to see a “woman of color” in this arena…we applaud you!!
Jocelyn (Grandbaby Cakes) says
Hooray and thank you so so much Jayne. That means so much to me!
Gardepe Linda says
The pot pie looks delicious! Your little girl is the cutest little girl ever!
Jocelyn (Grandbaby Cakes) says
OMG you are so so kind. Thank you so much!
Susan says
I love your recipes. I can’t seem to find the chicken pot pie recipe though. Beautiful pics but where is the recipe? Would love to make this. Thanks!
Jocelyn (Grandbaby Cakes) says
Hi Susan, refresh the page. It should be there.
ATasteOfMadness says
Why have I never made chicken pot pie before??? This looks amazing!
Jocelyn (Grandbaby Cakes) says
You should definitely try it!
mira says
I love classic recipes! This pot pie looks awesome! Great pictures! Can’t wait to try it, pinning!
Jocelyn (Grandbaby Cakes) says
Hooray thanks so much!
Sandra says
Flavorful chicken and veggies simmered in sauce, crowned with buttery puff pastry, AND baked in a cast iron skillet?!?! Heavenly! !
Jocelyn (Grandbaby Cakes) says
Thank you so much Sandra!