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.
Debra says
Great recipe!!!
Kathy says
Thank you! 🙂
Marcia Brady says
I'm on a low carb diet (for life!), but I miss this occasionally, so I used your filling recipe, but swapped tapioca flour for the regular starch and used low carb tortillas (White, not whole grain, sue me😂) that I pan fried lightly to mimic a golden flour crust, then brushed with egg wash prior to baking.
My husband gobbled up this concocotion and I must say, it was positively scrumptious! It smelled and looked absolutely divine& was undectectable from the original heavy carb/starch chicken pot pie. Definitely on my roster of occasional treats!
Thank you so much for this awesome recipe of comfort food.
Kathy says
Hi Marcia, I love that you figured out a way to make this dish work for you! This is one of our family's favorites, especially during these winter months.
Thank you for trying my recipes! 🙂
Fred G says
A great dish for a cold day.
Kathy says
You don't have to wait for a snowy day! Just about any day will be a perfect day for chicken pot pie.
Jane says
My friends will love this for sure. This looks yummy. Thanks for your sharing this recipe. I will be back with reviews.
SARAH @ instapot says
Wow, this looks so delicious, Kathy!
S. says
Good recipe! Made this recently and everyone loved it. Added some diced potatoes, but it would be great as-is too! Really liked the puff pastry on top (used store bought). Great for leftovers too. Thanks for sharing!
Kathy says
Thank you! I think I need to try adding some potatoes next time. Great idea!
Sarah says
I bookmarked your chicken pot pie recipe and got around to making it tonight. It was a huge hit with my husband (and I loved it too!!). I used store bought puffed pastry because I didn't have the time to make it myself but that recipe is also bookmarked to make another day. I'll be making that pot pie again for sure! Thanks for sharing!
Kathy says
Hi Sarah,
I'm so glad you loved it! There's nothing wrong with using store bought puff pastry. It's a huge time saver. Making your own easy puff pastry is fun and I'm glad you are going to give it a try in the future!
Thanks!
Jessica Robinson says
Love Chicken Pot pie. Reminds me of my grandma's cooking! Cannot wait to try your recipe!
Kathy says
I hope you love it as much as we do!
Lisa says
You're absolutely right, this would be perfect for apres ski! I haven't been on a mountain in years (living in South Florida now), but my friend recently moved to Denver -- so a day on the slopes and making this pot pie for dinner!
Jacqueline Meldrum says
On now I want to make a pastry pie with lots of added veg. Adding it to my list.
Kathy says
Such wonderful comfort food and plenty versatile to add your favorite veggies!