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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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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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.
I would like to know what size cast iron skillet did you use? I have a 10 inch. Would that be deep enough?
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.
Where is the actual recipe? I want to make this but the recipe isn’t showing up with the article. Thanks!
Hi Lisa, check again. It was deleted from the post but has been restored now. Thanks for letting me know.
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!!
Hooray and thank you so so much Jayne. That means so much to me!
The pot pie looks delicious! Your little girl is the cutest little girl ever!
OMG you are so so kind. Thank you so much!
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!
Hi Susan, refresh the page. It should be there.
Why have I never made chicken pot pie before??? This looks amazing!
You should definitely try it!
I love classic recipes! This pot pie looks awesome! Great pictures! Can’t wait to try it, pinning!
Hooray thanks so much!
Flavorful chicken and veggies simmered in sauce, crowned with buttery puff pastry, AND baked in a cast iron skillet?!?! Heavenly! !
Thank you so much Sandra!