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4.77 from 21 votes

Chicken Pot Pie Recipe

Chicken pot pie made all in one skillet with shredded chicken, vegetable medley, a seasoned gravy, and topped with puff pastry and baked in the oven until flaky and brown.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Main Course
Cuisine: American
Servings: 8 servings
Calories: 611kcal
Author: Jocelyn Delk Adams

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

  1. 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.
  2. 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.
  3. Cut a few vents in the puff pastry. That steam needs somewhere to go or your crust might end up soggy.
  4. 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.
  5. 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.
How to Store & Reheat this Chicken Pot Pie Recipe
  • 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

Calories: 611kcal | Carbohydrates: 40g | Protein: 20g | Fat: 41g | Saturated Fat: 15g | Cholesterol: 101mg | Sodium: 529mg | Potassium: 343mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2260IU | Vitamin C: 4.9mg | Calcium: 36mg | Iron: 2.7mg