Chicken Pot PieChicken Pot PieChicken Pot Pie

WANT TO SAVE THIS RECIPE?

Golden, flaky puff pastry meets a creamy, savory filling in this comforting classic: Chicken Pot Pie. Whether you’re cooking up a cozy weeknight meal or planning a rustic dinner for guests, this recipe is the ultimate comfort food that delivers hearty satisfaction with every bite. Imagine warm chunks of chicken, tender vegetables, and velvety sauce tucked under a golden, buttery crust—pure magic!

What makes this Chicken Pot Pie irresistible isn’t just its nostalgic feel but how easy it is to bring together. With simple, wholesome ingredients and a few easy steps, you can turn everyday items into a dish that feels straight from a farmhouse kitchen. It’s the kind of meal that wraps you in warmth, invites seconds, and might even taste better the next day.

---

What Kind of Puff Pastry Should I Use?

For the best results, go with store-bought frozen puff pastry sheets that you can thaw and roll out easily. Brands like Pepperidge Farm work wonderfully and bake up beautifully golden. Make sure it’s cold but pliable before laying it over the filling, so it puffs properly and doesn’t sink.

---

Ingredients for the Chicken Pot Pie

Cooked Chicken – This is the heart of the pie. You can use leftover rotisserie chicken or roast your own for added flavor. It brings protein and that comforting chew to every bite.

Mixed Vegetables – Classic choices include peas, carrots, and green beans. They add color, texture, and that sweet-savory vegetable balance.

Onion & Garlic – These aromatics build a flavor foundation and deepen the richness of the filling.

Butter & Flour – These form the roux that thickens the creamy sauce. Butter adds richness, and flour ensures the sauce holds together.

Chicken Broth & Milk – This combination creates the creamy, savory base. Broth adds depth, and milk brings the creamy texture.

Salt, Pepper & Thyme – These seasonings highlight the flavors and give the pie a cozy herbaceous note.

Puff Pastry Sheet – The buttery top that bakes to a golden, flaky crown. It’s what makes this dish feel indulgent and special.

Egg Wash (Egg + Water) – This adds a beautiful glossy finish to your crust and helps with golden browning.

---

How To Make the Chicken Pot Pie

Step 1: Prepare the Filling

In a large skillet or saucepan, melt butter over medium heat. Add chopped onions and minced garlic, cooking until soft and fragrant. Sprinkle in the flour and stir for about 1 minute until it forms a smooth paste. Slowly pour in the chicken broth while stirring, then add the milk. Let the mixture simmer until it thickens into a creamy sauce.

Step 2: Add the Chicken and Veggies

Stir in your cooked, shredded chicken and mixed vegetables. Add salt, pepper, and a pinch of thyme. Let everything simmer for another 3–4 minutes to absorb all the flavors, then remove from heat.

Step 3: Fill the Ramekins or Baking Dish

Spoon the warm filling into individual ramekins or a single deep-dish pie pan. Make sure the mixture is not overly full to prevent spillage when baking.

Step 4: Add the Puff Pastry Topping

Roll out your thawed puff pastry on a lightly floured surface. Cut to size if you’re using ramekins or place the full sheet over a baking dish. Gently press the pastry around the edges to seal. Use a sharp knife to make a few slits on top for steam to escape.

Step 5: Brush and Bake

Brush the top of the pastry with a beaten egg wash to achieve that golden shine. Bake at 400°F (200°C) for 25–30 minutes, or until the crust is beautifully golden and puffed. Let it rest for 5 minutes before serving to allow the filling to set.

---

Serving and Storing Chicken Pot Pie

Serve your Chicken Pot Pie warm, ideally about 5–10 minutes after it comes out of the oven to let the filling settle. Pair it with a crisp green salad, roasted vegetables, or even a cozy bowl of soup if you’re planning a bigger meal. It’s hearty enough to stand on its own, but also flexible enough to be part of a larger dinner spread.

To store leftovers, let the pot pie cool completely. Wrap tightly with foil or transfer to an airtight container. Store in the refrigerator for up to 4 days. Reheat in the oven at 350°F until warmed through and the pastry is crisp again. You can also freeze the fully baked pot pies (wrapped well) for up to 3 months.

---

Frequently Asked Questions

How do I prevent the puff pastry from getting soggy?

Make sure the filling isn’t overly runny, and always preheat your oven. A hot oven helps set the bottom layer of the puff pastry right away, reducing the chance of sogginess.

Can I make this ahead of time?

Yes! You can prepare the filling a day in advance and refrigerate it. When you’re ready to bake, simply fill your dish, top with pastry, and bake as directed.

Is it possible to make this dairy-free?

Absolutely. Swap butter for plant-based butter and use a dairy-free milk like almond or oat. Just ensure it’s unsweetened and unflavored.

Can I use pie crust instead of puff pastry?

You sure can. While puff pastry adds a flakier texture, a classic pie crust gives you a more traditional feel. Both are delicious options.

What’s the best way to reheat leftovers?

Reheat in a 350°F oven to keep the pastry crispy. Microwaving works too, but the crust won’t be as flaky.

Can I add potatoes to the filling?

Yes, just make sure they’re diced small and pre-cooked, so they don’t stay hard during baking.

---

Want More Savory Dinner Ideas?

If you love the comfort of this Chicken Pot Pie, you’ll definitely want to check out these other cozy and satisfying meals:

• Lemon Garlic Butter Chicken Bites with Savory Parmesan Linguine – a zesty twist on a weeknight classic.
• Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce – ultra creamy and packed with flavor.
• Garlic Parmesan Chicken and Potatoes – one-pan magic with rich garlic herb flavor.
• One Pot Chicken Parmesan Mac & Cheese – comfort food fusion at its best.
• Bowtie Pasta with Creamy Velveeta Beef Sauce – perfect for a hearty, cheesy family dinner.

Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest dinner board so you can come back to it any time: Life with Nina on Pinterest

Let me know in the comments how your pot pie turned out! Did you stick to the classic, or add something new like mushrooms or potatoes? I love hearing all your creative variations and tips.

Have questions or want to share your kitchen wins? Drop them below—let’s help each other make magic in the kitchen.

---

Print