Easy Chicken Pot Pie Recipe (2024)

December 8, 2017 by Jocelyn (Grandbaby Cakes) · Updated November 3, 2023

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In this delicious Easy Chicken Pot Pie recipe,shredded rosemary chicken is combined with a heavenly sauce filled with richness and flavor, vegetables galore and an unforgettable flaky pastry topping making the most comforting and delicious dish to try.

Nothing comforts me more in the winter than chicken pot pie. When I was young, there were special Sundays when my mom would pull out all the stopsand make her homemade chicken pot pie recipe. This was considered special because itdoes take time to create this masterpiece though there are several versions that savetime with cream of chicken soups and pre-made crusts.

Table of Contents

Perks and Highlights of the Best Chicken Pot Pie Recipe

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Ingredients

The sauce for the filling is truly where the magic for this recipe comes in. This sauce is thick but smooth, rich but nuanced and filled with unbelievable flavor.

The few key ingredients that make a true difference in making the best filling for Easy Pot Pie are the following:

Butter
Onion
Flour
Chicken Stock
Heavy Cream

The butter is already salted in this case which is different from my sweets baking philosophy. The butter adds incredible richness and fat to the sauce.

The aromatic of onion adds wonderful flavor as well. Flour serves as our thickener but the flour taste will be gone by the time the sauce is developed I promise.

For the liquids, I use a combination of chicken stock (if you have your own that’s premade, USE IT!) and heavy cream.

How to Make Easy Chicken Pot Pie

Prep and Preheat: Start by getting your oven ready, setting it to 375 degrees, ensuring it’s hot enough to give your pot pie that golden finish.
Sauté Onions: In an oven-safe skillet, perhaps a trusty cast iron, melt your butter over medium heat. Toss in those diced onions, cooking them until they’re soft and just starting to get some color, about 2-3 minutes.
Roux Time: Stir in your flour and keep things moving for another 2-3 minutes. You’re looking for the flour to brown and form a nice, thick base for your filling.
Liquids: Gradually whisk in your chicken stock and heavy cream, turning the mixture into a rich, velvety sauce.
Season and Simmer: Sprinkle in salt and pepper to get the taste just right. Now, add in your mixed veggies and shredded chicken.
Thicken Up: Reduce the heat to medium-low, letting the filling cook until it’s thick enough to coat a spoon, and the veggies and chicken are perfectly tender.
Top it Off: Turn off the heat and lay a sheet of puff pastry right on top of the filling.
Egg Wash: Mix up an egg wash (that’s egg and water) and brush it over the puff pastry to get that irresistible golden finish.
Bake it Pop the skillet into the oven for 35-40 minutes, until the puff pastry is perfectly browned and the filling is bubbling up in anticipation.
Rest: Give your pot pie a moment to cool down just a tad before diving in.

How to Store and Reheat

Allow the chicken pot pie to cool down to room temperature after baking. This helps to prevent condensation inside the storage container, which could make the crust soggy.
Once cooled, cover the chicken pot pie with plastic wrap or aluminum foil. If you’ve baked it in a skillet or dish, you can leave it in there for storage. Alternatively, you can transfer individual servings to airtight containers. Place it in the refrigerator within two hours of cooking to maintain freshness and ensure food safety.
For best quality, enjoy your leftover chicken pot pie within 3-4 days. Keep in mind that the crust may soften over time.

If you love Easy Pot Pie Recipes, you will love these other comfort foods!

If you like this chicken pot pie recipe, you’ll love these other winter comfort food recipe below:

Slow Cooker Chicken Noodle Soup
Creole Pot Pie
Easy Potato Soup
Slow Cooker White Chicken Chili
Vegetarian Tortilla Soup

Easy Chicken Pot Pie Recipe

This is the Most Delicious Easy Chicken Pot Pie Recipe!

4.74 from 19 votes

Print Pin Rate

Course: Main Course

Cuisine: American

Ingredients

▢ 1/2 cup salted butter
▢ 1 medium onion finely diced
▢ 1/3 cup all-purpose flour
▢ 2 1/3 cups chicken stock
▢ 2 tablespoons heavy cream
▢ Salt and pepper to taste
▢ 10 ounces mixed vegetables
▢ 3/4 pound shredded chicken seasoned and baked
▢ 1 package puff pastry
▢ 1 large egg plus 1 teaspoon water

Instructions

Preheat oven to 375 degrees.
Over medium heat in an oven safe skillet or cast iron skillet, melt butter then add diced onion and cook for 2-3 minutes until it softens and begins to brown.
Next stir in flour and continue to cook for 2-3 minutes until the flour browns and a roux begins.
Whisk in chicken stock and heavy cream.
Season with salt and pepper to taste.
Next, add in mixed vegetables and shredded chicken.
Turn heat down to medium low and cook filling until it has thickened, coating the back of a spoon, and the vegetables and chicken are softened and warmed through.
Turn off heat and top the filling with full box of puff pastry.
Brush the top of the puff pastry with egg wash of egg and water.
Bake for 35-40 minutes until puff pastry is golden brown and filling is bubbling beneath then rest before serving.

Notes

How to Store and Reheat

Allow the chicken pot pie to cool down to room temperature after baking. This helps to prevent condensation inside the storage container, which could make the crust soggy.

Once cooled, cover the chicken pot pie with plastic wrap or aluminum foil. If you’ve baked it in a skillet or dish, you can leave it in there for storage. Alternatively, you can transfer individual servings to airtight containers. Place it in the refrigerator within two hours of cooking to maintain freshness and ensure food safety.

For best quality, enjoy your leftover chicken pot pie within 3-4 days. Keep in mind that the crust may soften over time.

Nutrition

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