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 or make your own homemade pie crust.
Why make this recipe
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.
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.
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.
Make the filling
- In a large pot, heat olive oil. Add onions, carrots, and celery. Sauté 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.
- 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.
- Add chicken, peas and cooked veggies.
- Stir until combined. Remove from heat and distribute equally between two lightly greased deep pie dishes.
Add the crust
- Roll out puff pastry. Place on top of mixture in pie dish.
- Fold edges under puff pastry.
- Crimp edges.
- Make slits in the top of the crust.
- Brush with egg wash.
- Place pies on a baking sheet and place in a preheated 400 degree oven.
Allow pies to cool 10 minutes before serving. The filling will be loose and serving in a bowl is a good idea.
Type of crust
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 ½ 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.
More Comfort Foods
More delicious comfort foods that are perfect during the cold days of winter or whenever you want a delicious, nourishing meal.
- Creamy Chicken Orzo
- White Chicken Chili
- Chicken, Broccoli and Rice Bake
- Clam Chowder
- Creamy Tomato Soup
- Baked Chicken Pasta
- Chicken and Rice Casserole
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
Ingredients
- 1 Tablespoon olive oil
- 1 medium onion (diced)
- 1 cup carrots (diced)
- 1 cup celery (diced)
- 2 cloves garlic (minced)
- 4 Tablespoons butter
- ½ cup flour
- 2 cups chicken broth
- 1 ½ cups milk
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 Tablespoon sherry wine (optional )
- ¼ 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.1 Tablespoon olive oil, 1 medium onion, 1 cup carrots, 1 cup celery
- Add garlic and continue cooking for another 2 minutes. Remove from pan and set aside.2 cloves garlic
- In same pan, add butter and flour. Mix well together with a whisk. Cook over medium heat for 2 minutes.4 Tablespoons butter, ½ cup flour
- Slowly add chicken broth, while whisking.2 cups chicken broth
- Heat until mixture begins to thicken.
- Stir in milk, salt, pepper, sherry, thyme and parsley.1 ½ cups milk, ½ teaspoon salt, ½ teaspoon pepper, 1 Tablespoon sherry wine, ¼ teaspoon dried thyme, 1 teaspoon dried 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.4 cups cooked chicken, 1 cup frozen peas
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.2 puff pastry sheets
Egg Wash
- Combine egg and water together in a bowl.1 egg, 1 Tablespoon water
- 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
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Nutrition
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.
Stephanie says
How many cups of cooked chicken do I use?
Kathy says
Hi Stephanie,
You'll use 4 cups of cooked chicken.
Enjoy,
Kathy 🙂
Stephanie says
I am making this tomorrow. Does the 1x still make two pies or one?
Kathy says
It makes 2 pies. Enjoy! 🙂
Sue says
I love your recipe and make this all the time and do freeze 1/2 filling for another time. Would like to make ahead in the day and refrigerator to be ready for baking that evening. How will the puff pastry do?
Kathy says
Hi Sue,
Thanks so much! You should be fine making this in the morning and baking that evening. Don't add the egg wash until ready to bake and you may need to increase baking time since everything will be cold.
Enjoy 🙂
Dawn says
No matter the time of year, I could always go for chicken pot pie! This looks so comforting and delicious, and I'm sure it'll warm ya up too! Yummy!!
Kathy says
Yes!!! This is delicious anytime of the year, but I especially love it during the cold days of fall and winter!
Enjoy 🙂
Angela says
This turned out great. Easy to make especially if you prep in advance (chop the chicken, measure the ingredients, etc.)
A few of tips for anyone who wants to try:
1) I used frozen veggies (included corn, carrots, green beans, edamame, etc. Just follow the instructions on the bag to thaw over stovetop)
2) I made chicken broth using bouillon
3) I like my chicken moist so I barely cooked my chicken. I tossed it over stove top until it was "white" on the outside--just took the raw color away--but still pink in the middle. It was less than 3 min. Worked fine in the pie!
4) I used store bought puff pastry.
Thanks for the recipe. Will definitely make it again. It was a hit with my husband and son. They ate almost the entire pie!
Kathy says
Hi Angela,
Thanks for the tips! 🙂
Kathy
Renee Schouten says
Hi,
I am a bit confused. I want to make just one pie. the recipe with 1 tbsp olive oil, 1 medium onion, 1 cup carrots and so on that is for making 1 pie?
Renee
Kathy says
Hi Renee,
This recipe makes 2 pies.
Kathy
Renee Schouten says
Okay.
Kari says
Hi, does the bottom pie crust get done or does it need baked before putting in the filling?
Kathy says
Hi Kari,
I don't use a bottom crust in this recipe - just a top crust.
Enjoy!
Kathy
Donna says
This was so good, my husband and I loved it and are looking forward to making the second pie in the coming weeks! Thank you for sharing! Be well.
Kathy says
Donna,
I'm so glad you both loved it! Nothing better than having a 2 for 1 dinner - one for tonight and the second in the freezer!
Thank you,
Kathy 🙂
Lori says
This was so good! My family loved it! Will definitely make it again soon! Thank you!
Kathy says
Hi Lori,
Thank you so much! It's definitely a regular meal at our house. So glad you enjoyed it!
Kathy 🙂
Stacey says
We have leftover Turkey- could you use this recipe and switch chicken out for turkey? If so, any changes to the recipe?
Kathy says
Hi Stacey,
Turkey is perfect in this pot pie! We often make it with turkey after the holidays. No need to make any changes to the recipe.
Enjoy!
Kathy 🙂
Karen Egan says
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!!
Kathy says
Thanks so much! I'm glad you made an extra one for later! 🙂