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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Made the recipe last night and it was so easy and tasty!
Highly recommend making this.
We’re looking forward to eating the leftovers.
I love all your posted recipes. I have a question regarding your chicken pot pie, The lattice design on top of the pie. How many sheets of puff pastry do I need, and what is the easiest way to achieve the same beautiful look l your chicken pot pie has. thank you
I love all your recipes. I am interested in the pie crust on top of the pot pie. I assume it is a lattice design. regarding the puff pastry. How many sheets do I use to make this lattice and what’s the easiest way to make lattice design
I love your recipes can not wait to make the chicken and dumplings looks so good and I like the puff pastry for the topping!
It was delicious! I love your recipes! They are easy and simple. Keep up the good work!❤️
My wife made this recipe tonight I might not ever go back to kfc. Absolutely delicious!
I have fallen absolutely in love with your adorable self! I found you through the published recipe of your Vanilla Cake, which I MASSACRED! Since the Paradise CA fire, I relocated to NV where I am at 5000 feet. I’ve not yet figured out how to navigate baking at this elevation. The cake was delicious, the best I’ve ever tasted but it was God_Awuf_UGLY!! ha. Since discovering you, I have used many of your recipes and follow you all over the place. One could say I’m your newest and very fond stalker, ((kidding!)) Thank you so much for this recipe, this is excellent, I’ve never mastered frying chicken, but this gives me all the best without any talent on my part.
I made this for my family after my daughter requested chicken pot pie for her birthday celebration. It was amazing and I have never gotten so may compliments on a family meal before. They all want me to make it again soon. Thank you!
Ohhh I am so so grateful!!!!
I just discovered your page and I absolutely love it! I am white but was raised on “black” food lol. Collard greens, beans, cornbread, all the yummy food. Your recipes are exactly what I ate as a child and cooking and eating it all takes me back to being a child in the kitchen with my Granny and my Mom. Thank you so much for letting me enjoy that nostalgia and the special memories I have of them
Made it and almost had to fight my husband over the leftovers. Everything I had been craving. So good and really easy! Got a little hung up on the puff pastry but realized that cutting both into strips was needed to achieve the correct look.
Hooray fantastic!!!!