Easy Chicken Pot Pie
This easy chicken pot pie recipe delivers a golden, flaky puff pastry crust packed with tender chicken, hearty vegetables, and a creamy, flavorful sauce.
Prep
15 min
Cook
45 min
Total
1 hr
Servings
6 servings
Ingredients
Tools that make this easier
Optional — the recipe works without them.
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- Most useful here 9-Inch Pie Dish Holds the chicken filling under the puff pastry lid while it bakes. Check price on Amazon
- Wooden Rolling Pin Rolls the puff pastry out to fit the pie dish. Check price on Amazon
- Pastry Brush Brushes the beaten egg over the pastry for a golden top. Check price on Amazon
Instructions
- 1
In a large skillet over medium heat, melt butter. Add onion, celery, and carrots. Sauté for 5–7 minutes until softened and fragrant. Add garlic and cook 1 minute more.
- 2
Sprinkle flour over the vegetables and stir to coat. Gradually whisk in chicken broth and milk until smooth. Cook for 5–7 minutes, stirring frequently, until sauce thickens and bubbles.
- 3
Stir in cubed chicken, peas, and thyme. Season generously with salt and black pepper. Remove from heat and let the filling cool slightly.
- 4
Preheat oven to 400°F (200°C). Transfer filling to a 9-inch pie dish or oven-safe skillet. Roll puff pastry to fit the dish, then lay over the top. Trim excess and crimp edges. Brush pastry with beaten egg.
- 5
Place pie on a baking sheet and bake for 25–30 minutes until puff pastry is golden brown and the filling is bubbling at the edges. Let rest 5 minutes before serving.
Used in this recipe: 9-Inch Pie Dish Wooden Rolling Pin Pastry Brush (Amazon, affiliate links)
Nutrition (per serving)
480 kcal
Calories
This chicken pot pie puts a creamy filling of chicken, carrots, celery, onion and peas under a single sheet of puff pastry, so there is no pie dough to roll or blind-bake. Using rotisserie chicken (or any cooked chicken) keeps the work to about 15 minutes of prep and 45 minutes of cooking, for 6 servings in roughly an hour.
Ingredients
Filling
- 3 cups cooked chicken, cubed (rotisserie works well)
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 cup chopped onion
- 1 cup frozen peas
- 3 cloves garlic, minced
- 1/3 cup unsalted butter
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk
- 1 tsp dried thyme (or 1 tbsp fresh)
- Salt and black pepper to taste
Topping
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
The butter and flour form a roux that thickens the broth and milk into the sauce, so measure them carefully. Thaw the puff pastry in the fridge rather than on the counter so it stays cold and workable.
How to Make Chicken Pot Pie With Puff Pastry
- Cook the vegetables: In a large skillet over medium heat, melt the butter. Add the onion, celery and carrots. Sauté for 5-7 minutes until softened and fragrant. Add the garlic and cook 1 minute more.
- Make the sauce: Sprinkle the flour over the vegetables and stir to coat. Gradually whisk in the chicken broth and milk until smooth. Cook for 5-7 minutes, stirring frequently, until the sauce thickens and bubbles.
- Add the chicken: Stir in the cubed chicken, peas and thyme. Season generously with salt and black pepper. Remove from the heat and let the filling cool slightly.
- Assemble: Preheat the oven to 400°F (200°C). Transfer the filling to a 9-inch pie dish or oven-safe skillet. Roll the puff pastry to fit the dish, then lay it over the top. Trim the excess and crimp the edges. Brush the pastry with the beaten egg.
- Bake: Place the pie on a baking sheet and bake for 25-30 minutes, until the pastry is golden brown and the filling is bubbling at the edges. Let it rest 5 minutes before serving.
Getting a Thick Filling and a Crisp Pastry Top
- Thin filling: If the sauce looks loose, simmer it a few extra minutes before adding the chicken. It thickens further as it cools slightly, and the filling should not be soupy when it goes under the pastry.
- Soggy pastry: Let the filling cool slightly before covering it. Hot filling melts the butter in the pastry before it can puff.
- Pastry that puffs unevenly: Keep the sheet chilled until you are ready to bake and work quickly. Sealing the edges over the rim of the dish keeps the filling from bubbling out.
- Rotisserie chicken: Saves time and adds flavor. Remove the skin and cut the meat into bite-size cubes so every spoonful has some.
Swaps and Variations
- Other vegetables: Green beans or corn can replace the peas. Expect a slightly sweeter filling with corn.
- Lighter filling: Low-sodium broth lets you control the salt, and using a little less butter makes the filling less rich, though the sauce will be a bit thinner.
- Individual pies: Use muffin tins or small ramekins and cut the pastry to fit. Smaller pies brown sooner, so watch them rather than relying on the full bake time.
- Old-fashioned crust: Swap the puff pastry for a homemade pie crust or a biscuit topping for a denser, more traditional top. Baking time may change with the thickness.
- Different chicken: Leftover roasted chicken or cooked thighs work well. The recipe is written for already-cooked chicken, so cook any raw chicken separately first (see our juicy roasted chicken) and make sure it reaches 165°F.
What to Serve With Chicken Pot Pie
The pie is rich and creamy, so a cold, crunchy side balances it well. A tomato cucumber salad is quick and cuts through the sauce. If you have leftover cooked chicken beyond what the pie uses, homemade chicken soup is an easy second meal.
Chicken Pot Pie FAQ
Can I make chicken pot pie ahead of time?
Yes. Prepare the filling and refrigerate it for up to 24 hours. Assemble and bake just before serving so the pastry stays crisp.
Can I freeze chicken pot pie?
Yes. Assemble it unbaked, wrap it tightly and freeze for up to 2 months. Bake from frozen, adding extra time, until the pastry is golden and the filling is bubbling and hot in the center.
What can I use if I do not have puff pastry?
A homemade pie crust or a biscuit topping both work. Baking time may vary slightly depending on thickness.
How do I store and reheat leftovers?
Refrigerate leftovers within 2 hours of baking and eat them within 3-4 days. Reheat covered with foil at 350°F (175°C) for 15-20 minutes, until steaming hot and 165°F in the center. Avoid the microwave if you want to keep the crust crisp.
