Easy Chicken Pot Pie Recipe
Chicken Pot Pie is a classic comfort dish that’s all about cozy and hearty flavors. This version comes with juicy chicken, veggies, and a crispy puff pastry crust. It’s straightforward to make, whether you’re a kitchen pro or just starting out. This recipe is perfect for a filling and tasty meal.
Why You Will Love Making Chicken Pot Pie
Homemade chicken pot pie is the ultimate comfort food. Here’s why you’ll be adding this recipe to your favorites:
- It’s a complete meal in one dish: You’ve got protein, veggies, and carbs all wrapped up in a delicious crust.
- You can customize it: Throw in whatever veggies you like or have on hand.
- Perfect for leftovers: It’s just as good, if not better, the next day.
- Premade crusts: Save time by using store-bought pie crust instead of homemade pie crust.
- Freezer-friendly: Make a couple of pies and freeze one for a busy day.
- Impress everyone: It looks fancy but is surprisingly easy to make.
- Comfort food at its best: Nothing beats the creamy filling and flaky puff pastry crust on a chilly day.
Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
How to Make Chicken Pot Pie with Step-By-Step Instructions
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
Making chicken pot pie is so simple. Follow these steps, and you’ll have a delicious pie in no time.
Prep the Chicken
Start by boiling chicken breasts in water until they’re fully cooked, about 30 minutes. Once done, pull the chicken out and shred it. Keep the flavorful broth; you’ll need it later.
Cook the Veggies
Heat up a large skillet over medium heat with some olive oil and butter. Toss in diced onions and whole garlic cloves, cooking until they’re soft. Stir in chopped celery, carrots, and peas to the pan, giving them a few minutes to soften up too.
Make the Sauce
Sprinkle flour over your veggie mixture, stirring well to get them all coated. This is what thickens your pie filling. Slowly pour in heavy cream, stirring continuously until it’s smooth. Add the shredded chicken and season with thyme, salt, and pepper. If it’s too thick, add a bit of that chicken broth you saved earlier.
Assemble and Bake
Preheat your oven to 355°F. Grab a pie dish, grease it up, and lay down a sheet of puff pastry. Pour in your chicken pot pie filling, then cover it with another pastry sheet. Seal the edges by crimping them, and cut a small slit on top to let steam escape. Bake until it’s golden brown, about 15-20 minutes.
Garnish and Serve
Once it’s golden brown, take it out and let it cool for a minute. Throw some fresh thyme on top for that extra touch of flavor. Now, it’s ready to serve!
Recipe Notes and Expert Tips
Here are some tips to make sure your creamy chicken pie turns out great:
- Chicken: Feel free to substitute chicken breasts for chicken thighs, leftover turkey, or leftover rotisserie chicken (which will save some time too!).
- Veggies: Swap in or add any veggies you love. Frozen veggies work great, too.
- Thickening the filling: If your sauce feels too runny, just cook it a bit longer. Too thick? Add more broth.
- Golden crust: Brush the top crust with an egg wash before baking for an extra golden finish.
- Cool before cutting: Let it cool for a few minutes before slicing. It sets the filling and makes serving easier.
- Seasoning: Don’t forget to taste your filling before it goes into the crust. Adjust seasoning if needed.
- Make it ahead: You can prepare the filling in advance and store it in the fridge. Just assemble and bake when you’re ready.
How to Store Leftover Chicken Pot Pie
Got leftovers? Here’s how to keep them tasting great:
- Cool it down: Make sure your pot pie is completely cool before you store it.
- Refrigerate: Wrap your pot pie in plastic wrap or aluminum foil, or place it in an airtight container. It’ll stay good in the fridge for up to 3 days.
- Freezing: You can freeze chicken pot pie, too. Wrap it well and it’ll last for a couple of months. Just thaw and reheat.
- Reheating tips: When you’re ready to eat, reheat it in the oven at 350°F to keep the crust crispy. Microwaving works but might make the crust a bit soggy.
Our Top 3 Money-Saving Tips for This Recipe
Cooking delicious meals like chicken pot pie doesn’t have to break the bank. Here are some ways to save money on this recipe:
- Use leftover chicken: Perfect for using up what’s already in your fridge.
- Bulk buy the dry ingredients: Buying flour, salt, and other pantry staples in bulk can save money in the long run.
- Freeze extra chicken pot pies: Saves money by avoiding takeout on busy nights when you already have a meal ready to go.
What to Serve with Chicken Pot Pie
This chicken pot pie recipe is pretty much a complete meal on its own, but it never hurts to pair it with something extra to round out the table. Here are a few ideas:
A Simple Side Salad
A light, crisp salad balances the richness of the pot pie perfectly. Go for something with a tangy dressing to cut through the creamy filling of the pie. Try arugula, cherry tomatoes, radish, cucumbers, and a vinaigrette.
Roasted Veggies
If you’re looking for a veggie side that’s a bit heartier but still easy to make, roasted vegetables are the way to go. Carrots, Brussels sprouts, potatoes, or asparagus with a bit of olive oil, salt, and pepper roast up nicely and add a nice texture contrast.
A Glass of Wine
Believe it or not, wine can be a side, too! A nice glass of Chardonnay or Pinot Noir pairs wonderfully with chicken pot pie, elevating the meal to something a bit more special.
More Chicken Recipes You Will Love
- Chicken Noodle Soup Recipe
- Easy Chicken Tenders Recipe
- Chicken and Rice Casserole Recipe
- Cracker Barrel Chicken and Dumplings Recipe
- Cracker Barrel Chicken and Dumplings Recipe
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Chicken Pot Pie Recipe
Ingredients
- 2 boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 onion diced
- 2 garlic cloves minced
- 1 cup celery chopped
- 1 cup carrots chopped
- 1 cup frozen peas
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 ½ cups heavy cream or half and half
- 2 teaspoons thyme
- Salt and pepper
- 2 sheets puff pastry
- Thyme springs
Instructions
- Bring a pot of water to a boil, add chicken breasts, and simmer until fully cooked through, about 30 minutes, then remove the chicken and shred it. Reserve the cooking broth.2 boneless skinless chicken breasts
- Heat a non-stick skillet over medium-high heat. Add olive oil and butter, allowing them to melt together.1 tablespoon olive oil, 1 tablespoon butter
- Add the onion and whole garlic cloves. Sauté for 5-7 minutes until softened.1 onion, 2 garlic cloves
- Add the celery, carrots, and peas. Cook for a few more minutes.1 cup celery, 1 cup carrots, 1 cup frozen peas
- Sprinkle in the flour and mix well to form a roux. Slowly whisk in the heavy cream until fully incorporated and smooth. Add the shredded chicken and stir it. Remove from heat and season with thyme, salt, and pepper. If needed, adjust the consistency by adding some of the reserved chicken broth.2 tablespoons all-purpose flour, 1 cup chicken broth, 1 ½ cups heavy cream, 2 teaspoons thyme, Salt and pepper
- Preheat the oven to 180ºC (355ºF). Grease a pie dish with cooking spray and line it with one sheet of pastry. Add the cooked chicken filling, then top with the remaining pastry sheet. Trim off any excess dough and crimp the edges to seal.2 sheets puff pastry
- Make a small slit in the center of the pie top to allow steam to escape. Bake for 15-20 minutes, until the pastry is golden brown.
- Remove from the oven and garnish with fresh thyme sprigs before serving.Thyme springs
Notes
- Chicken: Feel free to substitute chicken breasts for chicken thighs, leftover turkey, or leftover rotisserie chicken (which will save some time too!).
- Veggies: Swap in or add any veggies you love. Frozen veggies work great, too.
- Thickening the filling: If your sauce feels too runny, just cook it a bit longer. Too thick? Add more broth.
- Golden crust: Brush the top crust with an egg wash before baking for an extra golden finish.
- Cool before cutting: Let it cool for a few minutes before slicing. It sets the filling and makes serving easier.
- Seasoning: Don’t forget to taste your filling before it goes into the crust. Adjust seasoning if needed.
- Make it ahead: You can prepare the filling in advance and store it in the fridge. Just assemble and bake when you’re ready.
Storage & Reheating Instructions
- Cool it down: Make sure your pot pie is completely cool before you store it.
- Refrigerate: Wrap your pot pie in plastic wrap or aluminum foil, or place it in an airtight container. It’ll stay good in the fridge for up to 3 days.
- Freezing: You can freeze chicken pot pie, too. Wrap it well and it’ll last for a couple of months. Just thaw and reheat.
- Reheating tips: When you’re ready to eat, reheat it in the oven at 350°F to keep the crust crispy. Microwaving works but might make the crust a bit soggy.
