Chicken/ Main Dish/ Recipe

Homemade Chicken Pot Pie

January 13, 2020 (Last Updated: April 4, 2020)

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Homemade Chicken Pot Pie with a Puff Pastry Crust. This classic comfort food is filled with chunks of chicken, carrots, celery and peas in a creamy sauce. Easily made with store bought puff pastry and homemade filling. 

A serving of chicken pot pie with peas and carrots.

This homemade chicken pot pie is  perfect comfort food. This dish is hearty enough to satisfy your hungriest eaters. Add a salad and some crusty bread and you’ve got a complete meal. 

A serving of chicken pot pie with chunks of chicken, carrots and peas topped with a flaky crust.

This time of year I crave comfort foods and this is a perfect comfort food dish. During these cold days of winter, I want something that’s going to warm me up. I feel like I get a double warmth when making this dish – once from the oven while it’s baking and once again while eating.

Savory pie with a golden crust baked in a white pie dish.

What is a pot pie?

A pot pie is a savory pie topped with a crust. My recipe has a creamy sauce so full of flavor you’ll want to eat every last drop. This pot pie is a cross between a soup and a stew with a flaky crust. 

Chicken pot pie on a white dish with a glass of milk next to the dish.

How do I make this pot pie?

  1. In a large pot, heat olive oil. Add onions, carrots, and celery.  Saute over medium heat for about 10 minutes until veggies are slightly soft. Add garlic and continue cooking for another 2 minutes. Scrape veggies into a bowl and set aside. 
  2. Using the same pan, add butter and flour. Mix well together with a whisk. Cook over medium heat for 2 minutes. Slowly add chicken broth while whisking. Heat  until mixture begins to thicken. Stir in milk, salt pepper, thyme and parsley. Simmer 3-5 minutes over low heat. 
  3. Add chicken, peas and cooked veggies.
  4. Stir until combined. Remove from heat and distribute equally between two lightly greased deep dish pie plates
Sauteed veggies in a large pan.1
Frozen peas, chunks of chicken and veggies in a thick sauce.3
Butter and flour mixed together in a pan.2
Chicken Pot Pie mixture in a pot.4
  1. Roll out puff pastry. Place on top of mixture in pie dish.  
  2. Fold edges under puff pastry.
  3. Crimp edges.
  4. Make slits in the top of the crust.
  5. Brush with egg wash.
  6. Place pies on a baking sheet and place in a preheated 400 degree oven. 
Puff pastry on top of of pie plate.1
Folding puff pastry under.2
Crimped pie uncooked pie crust.3
Slices in the top of an uncooked pie crust.4
A green pastry brush adding an egg wash to a pie crust.5
An uncooked chicken pot pie in a large white pie plate.6

Allow pies to cool 10  minutes before serving. The filling will be loose and serving in a bowl is a good idea. 

Puff pastry on top of an uncooked meat pie.

What type of crust do you use?

I topped this chicken pot pie with puff pastry. You can use my easy puff pastry recipe or purchased puff pastry. You could also use your favorite pie crust.

I made this in two deep dish pie plates, but you could also use a large rectangular baking dish if you prefer. This recipe can be halved once the filling is made and you can freeze half the filling for another day.

Tips for Making Ahead 

  • You can prepare filling ahead of time.
  • Cool and place in a covered container in fridge.
  • Remove about 1/2 an hour before baking.
  • Add crust and continue recipe as directed.

Tips for Freezing 

  • To freeze, make filling and cool.
  • Divide into two portions.
  • Place each portion in a freezer safe container and freeze.
  • To use, fully thaw filling and then continue recipe as directed.

Other Comfort Foods

Chicken filling with peas and carrots with a flaky crust.

If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop

Check out all my main dish recipes

Homemade chicken pot pie warms you up on a cold day.

Homemade Chicken Pot Pie

Kathy
Homemade Chicken Pot Pie topped with a puff pastry crust.
5 from 14 votes
Prep Time 30 mins
Cook Time 45 mins
Total Time 1 hr 15 mins
Course Dinner, Main Course
Cuisine American
Servings 2 pot pies
Calories 335 kcal

Ingredients
  

  • 1 Tablespoon olive oil
  • 1 medium onion (diced)
  • 1 cup carrots (diced)
  • 1 cup celery (diced)
  • 2 cloves garlic (minced)
  • 4 Tablespoons butter
  • 1/2 cup flour
  • 2 cups chicken broth
  • 1 1/2 cups milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 Tablespoon sherry wine (optional )
  • 1/4 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 4 cups cooked chicken (chopped)
  • 1 cup frozen peas
  • 2 puff pastry sheets

Egg Wash

  • 1 egg
  • 1 Tablespoon water

Instructions
 

Filling

  • In a large pot, heat olive oil. Add onions, carrots, and celery.  Saute over medium heat for about 5 minutes. Stir often.
  • Add garlic and continue cooking for another 2 minutes.  Remove from pan and set aside.
  • In same pan, add butter and flour. Mix well together with a whisk. Cook over medium heat for 2 minutes.
  • Slowly add chicken broth, while whisking. 
  • Heat until mixture begins to thicken. 
  • Stir in milk, salt, pepper, sherry, thyme. and parsley.
  • Let simmer for 3-5 minutes over low heat. Do not boil.
  • Stir in chicken and peas and cooked vegetable mixture. Remove from heat.

Assemble Pie

  • Use two deep dish pie plates or one large rectangular baking dish. Spray dish lightly.  Add filling.  
  • Roll out puff pastry.  Place on top of mixture.  Seal pastry to edge of dish. Slice a few slits in the top of the pastry.

Egg Wash

  • Combine egg and water together in a bowl.
  • Brush over top of puff pastry.
  • Bake pies in a preheated 400 degree oven for 35-45 minutes until mixture is bubbly and pastry is golden.
  • Let cool for 10 minutes before serving. 

Video

Notes

  • This recipe makes two large pot pies. You may halve the recipe to make just one pot pie. 
  • Mixture can be made ahead of time and stored in the refrigerator or freezer. 
  • Pie crust can be used in place of the puff pastry.
  • Turkey can be substituted for the chicken.
  • Each pie serves 6 people

Nutrition

Calories: 335kcalCarbohydrates: 28gProtein: 6gFat: 22gSaturated Fat: 7gCholesterol: 27mgSodium: 409mgPotassium: 206mgFiber: 2gSugar: 4gVitamin A: 2098IUVitamin C: 9mgCalcium: 57mgIron: 2mg
Keyword chicken, chicken pot pie, chicken pot pie with puff pastry crust
Tried this recipe?Leave a comment and let me know what you think.

This recipe was originally posted in November of 2017.  Several pictures have been added showing step by step directions and the recipe has had a few minor adjustments. 

 

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38 Comments

  • Reply
    Karen Egan
    June 19, 2020 at 2:54 pm

    Great recipe, made it tonight for dinner. My husband who is not easy to please liked it so much he went back for more and mentioned how good this was at least three times!! So, Wow, this was a huge success. I loved the sauce and the seasonings were just right. Best pot pie I’ve ever made. So glad I made one to freeze!! Thank you , this gets 4 stars!!

    • Reply
      Kathy
      June 19, 2020 at 3:01 pm

      Thanks so much! I’m glad you made an extra one for later! 🙂

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