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.
Lori says
Made the recipe last night and it was so easy and tasty!
Highly recommend making this.
We’re looking forward to eating the leftovers.
SHARYN says
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
SHARYN says
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
Sharon Williamson says
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!
Rena, Union, SC says
It was delicious! I love your recipes! They are easy and simple. Keep up the good work!❤️
Sunny says
My wife made this recipe tonight I might not ever go back to kfc. Absolutely delicious!
LiZa says
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.
Rebecca Bennett says
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!
Jocelyn (Grandbaby Cakes) says
Ohhh I am so so grateful!!!!
Amanda Anderson says
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
Jasmine says
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.
Jocelyn (Grandbaby Cakes) says
Hooray fantastic!!!!