Classic Chicken Pot Pie Recipe

This homemade chicken pot pie recipe is the ultimate comfort food, featuring a flaky puff pastry crust, tender chicken, and a creamy vegetable-filled filling. Perfect for dinner, this classic chicken pot pie is easy to make and packed with flavor. Whether you’re looking for a cozy family meal or a delicious way to use leftover chicken, this recipe is guaranteed to impress. Learn how to make this easy chicken pot pie with puff pastry, complete with step-by-step instructions, tips, and variations to suit your taste. Ideal for weeknights, holidays, or meal prep!

Ingredients

For the Crust

• 1 (17.3 oz) box frozen puff pastry (2 sheets)

For the Filling

• 2 small boneless, skinless chicken breasts (or 3 cups cooked chicken)
• 4 cups chicken broth (reserve 3 cups after cooking chicken)
• 4 tablespoons butter
• 1 small yellow onion, diced
• 2 ribs celery, diced
• 1 cup carrots, diced
• 3 cloves garlic, minced
• ½ teaspoon each: dried thyme, rosemary, mustard powder, onion powder
• 1 teaspoon soy sauce
• ⅓ cup flour
• ¾ cup half-and-half
• 1 chicken bouillon cube
• 1 lb. Yukon gold potatoes, peeled and diced into ½-inch cubes
• Salt and pepper to taste
• ¾ cup frozen peas

Egg Wash

• 1 egg, whisked
• 1 tablespoon milk (or water)

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Instructions

Prepare the Puff Pastry Crust

1. Preheat oven to 400°F. Let one sheet of frozen puff pastry sit at room temperature for 30 minutes until pliable. Keep the second sheet in the fridge.
2. Roll out the softened pastry into a 12-inch square. Place it into a lightly greased pie pan, pressing gently into the bottom and sides. Trim the edges, using excess dough to patch any gaps.
3. Line the pastry with crumpled parchment paper and fill with pie weights, beans, or rice to blind bake. Bake for 12 minutes.
4. Remove the parchment and weights, then prick the bottom with a fork. Return to the oven and bake for another 4–5 minutes. Set aside to cool.

Cook the Chicken and Prepare the Filling

5. In a medium saucepan, gently simmer chicken breasts in the chicken broth for 15–20 minutes. Avoid boiling to keep the chicken tender. Let the chicken rest for 5–10 minutes, then dice into bite-sized pieces. Reserve 3 cups of the broth.
6. Melt butter in a large skillet over medium heat. Add onions, carrots, and celery. Cook for 6 minutes, stirring often. Add garlic, thyme, rosemary, mustard powder, onion powder, and soy sauce. Cook for 2 minutes.
7. Stir in the flour and cook for 2 minutes to form a roux. Gradually add the reserved chicken broth in small splashes, stirring constantly. Repeat with the half-and-half, then stir in the bouillon cube. Reduce heat to medium-low.
8. Add diced potatoes, season with salt and pepper, and submerge them in the sauce. Simmer gently for 15–20 minutes, stirring occasionally. Add more broth in small increments as needed to maintain the desired consistency.
9. Once the potatoes are fork-tender, add the peas and diced chicken. Simmer for 3–5 minutes. Remove from heat and let cool slightly.

Assemble and Bake

10. Roll out the second puff pastry sheet into a 12–13 inch square. Pour the filling into the prepared pie crust and place the second sheet over the top, letting it hang over the edges.
11. Trim excess pastry, fold the edges inward, and crimp with a fork to seal. Cut three slits in the top for steam to escape.
12. Whisk the egg and milk, then brush over the crust. Bake for 30 minutes or until golden brown. After 20–25 minutes, cover the crust edges with foil or a pie crust shield to prevent over-browning.
13. Cool for 10 minutes before serving. Enjoy!

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Why You’ll Love This Recipe

• Homemade Comfort Food: A rich, creamy filling paired with a buttery, flaky crust makes this the ultimate cozy meal.
• Perfectly Balanced: Loaded with protein, vegetables, and a creamy sauce, it’s satisfying and wholesome.
• Versatile: Use leftover chicken or customize with your favorite vegetables.

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Tips

• Prevent a Soggy Bottom: Blind baking the crust ensures it stays crisp.
• Flavor Boost: Soy sauce and bouillon add depth to the filling.
• Even Cooking: Dice potatoes small to ensure they cook through.

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Variations and Substitutions

• Vegetarian Option: Replace chicken with mushrooms, tofu, or extra vegetables and use vegetable broth.
• Crust Alternatives: Use pie crust or biscuits instead of puff pastry.
• Add More Veggies: Try green beans, corn, or mushrooms for extra variety.

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FAQs

Can I make this ahead of time?
Yes! Assemble the pie and refrigerate unbaked for up to 24 hours. Bake when ready to serve.

Can I freeze this pie?
Yes! Assemble the pie, freeze unbaked, and wrap tightly. Bake directly from frozen, adding extra time as needed.

What can I use instead of puff pastry?
You can substitute with pie crust or crescent roll dough for a different texture.

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Serving Suggestions

• Pair with a light green salad or roasted vegetables for a complete meal.
• Serve with a glass of crisp white wine or apple cider for a cozy pairing.

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Enjoy this timeless Chicken Pot Pie, a dish that’s sure to warm hearts and bellies alike!