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This chicken pot pie recipe has left my whole family drooling and asking for more! The filling is creamy, delicious, and flavorful. But what sets this recipe apart is the puff pastry crust on top and bottom, adding an extra layer of deliciousness. Combining the buttery, flaky pastry with the rich, comforting filling makes it a 10/10 chef’s kiss! Everyone I make this for has said it’s the best chicken pot pie they’ve had!
Like this dish? Try another one of my easy dinners Garlic Chicken Thighs, or Chicken Skewers!
Table of Contents
- Ingredients You’ll Need (Full Recipe Below)
- The Puff Pastry is key to my famous Chicken Pot Pie!
- Why Everyone Loves Chicken Pot Pie
- How to make Chicken Pot Pie (Step by Step Instructions)
- 1. Season, Cook, and shred the chicken!
- 2. Make your filling!
- 3. Assemble your Pie & Bake
- Let’s Make Chicken Pot Pie Together, with @themoodyfoody on Buzzfeed Tasty
- FAQ for this recipe
- What do you serve with chicken pot pie?
- How long to bake chicken pot pie?
- Can I make the chicken pot pie with cream of mushroom soup?
- Recipe Variations & Substitutions
- Chicken Pot Pie Recipe
Ingredients You’ll Need (Full Recipe Below)
- Chicken Breast
- Chicken Broth
- Heavy Cream
- Whole Milk
- Spices (See recipe below)
- Vegetables (Carrots, Mushrooms, Potatoes)
- Flour
- Butter
- Puff Pastry, (this is the brand I use and love)
The Puff Pastry is key to my famous Chicken Pot Pie!
Why Everyone Loves Chicken Pot Pie
- It’s Perfect for families- Looking for a family treat that everyone will salivate over? This dish is 100% family friendly and the kids will love it too! No spice, no crazy ingredients, just straight-up, home style cooking!
- It’s so rich and flavorful- This dish is one that you have to try for yourself to understand how amazing it tastes. The creaminess of the heavy cream, combined with the herbs and spices, along with the rotisserie chicken, makes this a perfect match in cozy cooking heaven!”
- It’s super simple to make—Anyone can make this dish! You can probably make it using ingredients you already have at home!
How to make Chicken Pot Pie (Step by Step Instructions)
1. Season, Cook, and shred the chicken!
You can also use rotisserie chicken, but I love to cook and shred my own; it adds more flavor!
2. Make your filling!
Saute peas, carrots, potatoes, and mushrooms in butter. Then, add flour, followed by chicken broth, heavy cream, and milk. Finally, mix in shredded chicken and spices!
3. Assemble your Pie & Bake
Line your pie dish with one sheet of puff pastry. You may need to stretch it to fit. Then, fill your pie and cover with another sheet. Brush with egg wash and bake.
Let’s Make Chicken Pot Pie Together, with @themoodyfoody on Buzzfeed Tasty
FAQ for this recipe
What do you serve with chicken pot pie?
The pie is filling enough to eat on its own. However, I love serving it with Cucumber Tomato Feta Salad, Honey Butter Cornbread, or my Green Bean Casserole.
How long to bake chicken pot pie?
I like to bake my chicken pot pie for 20-25 minutes or until the top is golden brown and the filling is bubbly! Trust your eyes!
Can I make the chicken pot pie with cream of mushroom soup?
Sure! After shutting down your veggies, add 2 cans of cream of mushroom soup, then add in your shredded chicken. I prefer making the filing from scratch but this is an easy way to elevate!
Recipe Variations & Substitutions
- Make it without Meat!
Transform the classic Chicken Pot Pie into a delicious Meatless Dish. Replace the shredded chicken with oyster mushrooms that are chopped fine, or plant-based chicken. Enhance the flavor with a vegetarian broth, and amp up the richness with a mix of white beans or tofu cubes. - Make it Pescatarian
Consider a mix of shrimp, crab, and chunks of white fish. Infuse the creamy sauce with a touch of Old Bay seasoning, lemon zest, and a splash of white wine for a coastal-inspired twist. This seafood pot pie is a luxurious and savory treat for seafood lovers. - Make it Gluten Free:
Craft a Gluten-Free Gem for those with dietary restrictions. Instead of all-purpose flour, use gluten-free flour to create the roux. Opt for a gluten-free puff pastry, or try a potato crust for the top. Ensure all other ingredients, including the broth and spices, are gluten-free certified. - Feel free to mix and match elements from each variation to create a customized pot pie that suits your taste buds and dietary needs. Do you!
Chicken Pot Pie
Equipment
- 1 9" Pie Dish
Ingredients
For the chicken:
- 2 pounds chicken breast
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons neutral oil
For the filling:
- 5 tablespoons unsalted butter divided
- ½ cup diced potatoes
- ½ cup chopped mushrooms
- ½ cup diced carrots
- ½ cup diced onion
- ½ cup peas
- ¼ cup minced garlic
- 3 tablespoons flour
- 1 cup heavy cream
- 1 cup chicken broth
- ½ cup milk
- 2 tablespoons fresh herbs (rosemary, thyme, etc) chopped fine
- 2 teaspoons salt adjust as needed
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon pepper
- 1 box puff pastry
- 1 egg beaten
Instructions
- Preheat your oven to 375°F (200°C).
- Season the chicken with garlic powder, salt and pepper.
- Heat the oil in a large skillet over medium-high heat. Cook the chicken breasts for 4-5 minutes on each side or until fully cooked and an instant read thermometer inserted into the center reads 165°F. Shred the chicken and set aside. (You should have about 1 1/2 cup shredded chicken breast.)
- In a large skillet or Dutch oven over medium heat, melt 2 tablespoons of butter. Add the potatoes, mushrooms, carrots, onions, peas, and garlic until the vegetables are tender.
- Add the remaining 3 tablespoons of butter to the pot and let it melt. Sprinkle the flour over the mixture and stir continuously to create a thick roux. Cook for 2 minutes to remove the raw flour taste.
- Gradually pour in the heavy cream, chicken broth, milk, while stirring constantly to avoid lumps. Continue stirring until the mixture thickens.
- Add in the shredded chicken and mix well. Season the mixture with the fresh herbs, salt, garlic powder, onion powder, and pepper. Combine and simmer on low until mixture thickens.
- Roll out one sheet of puff pastry and line a pie dish with it. Stretch the puff pastry and put if needed. Trim any excess pastry hanging over the edges. Fill the pastry-lined dish with the chicken and vegetable mixture.
- Roll out the second sheet of puff pastry and place it over the filling. Press the edges of the top and bottom pastry sheets together to seal the pie. Trim any excess.
- Brush the top of the puff pastry with the beaten egg. This will give it a beautiful golden finish.
- Place the pie in the preheated oven and bake for 25-30 minutes or until the pastry is golden brown and the filling is hot and bubbly.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
It’s absolutely my son and husband’s favorite dish that i make!
Followed this step by step and was DELICIOUS! My loved ones fought over the last slice haha thank you Toni!
I made this last week, and even though I messed up a bit, it was still really good. I had a few lumps from not stirring the cream enough, but the flavors were great, and the crust was perfect.
very yummy
I made this chicken pot pie the other night, and it’s def our new family favorite!
This Recipe is absolutely Delicioso!!!
I use this recipe to make mini pot pies for my kids, and they love them!
10/10