Easy Chicken Pot Pie
This homemade chicken pot pie recipe tastes just like the frozen versions we grew up eating, but is made with wholesome ingredients and lots of protein. Ready to eat in under an hour, it comes together with 20 minutes of prep time and is a great way to use leftover chicken!
Looking for more comfort food chicken recipes? Try our crack chicken chili and healthy buffalo chicken dip, too!
Did you grow up eating pot pies? It was one of our favorite comfort foods and, honestly, still is. However, we ditched the pre-made options years ago, opting for our homemade chicken pot pie with puff pastry.
Unlike other recipes, there’s no need to spend tons of time combining, chilling, and rolling dough. Just layer all the ingredients, bake, and enjoy! You can have a veggie and protein-filled meal on the table in no time. Plus, one batch makes six large servings, and leftovers store and reheat well for quick meals throughout the week.
Ingredients and Notes
Please be sure to scroll down to the recipe card for the complete details!
- Butter – This sautés the onion and garlic and creates a base for a roux, which creates the gravy.
- Onion and Garlic – these add savory, pungent flavor.
- Flour – We use all-purpose flour to create the saucy filling, but you can substitute a 1:1 all-purpose gluten-free flour if needed.
- Broth – We almost always have homemade chicken broth on hand, but store-bought is totally fine. Look for low-sodium varieties to prevent your pot pie from tasting too salty!
- Chicken – Use leftover baked chicken breasts or shredded chicken, or save time, and shred rotisserie chicken.
- Frozen Mixed Veggies – We use carrots and peas, but any variety works.
- Herbs and Spices – Salt, pepper, and fresh parsley create a savory flavor with a pop of freshness. If you don’t have fresh parsley on hand, fried parsley also works.
- Store-Bought Puff Pastry – This replaces the crust. Fresh or frozen is fine. Just make sure it’s thawed so you can unroll it! We can typically find gluten-free puff pastry, too, if needed.
- Milk – Brushed on top of the pastry, this creates a flaky golden topping. Egg wash also works!
How to Make Chicken Pot Pie with Puff Pastry
- Sauté. Melt the butter in a large pot or Dutch oven, and sauté the onion and garlic until translucent.
2. Create a roux. Add the flour, and stir to combine. Then, pour in the stock, and stir constantly, bringing the mixture to a boil. Cook until the mixture thickens, and turn the burner off.
3. Combine. Stir in the chicken, frozen veggies, parsley, salt, and pepper. Pour the mixture into a prepared baking dish. Cover the creamy filling with the puff pastry, and brush the milk on top. Add a sprinkle of flaky sea salt for a finishing touch.
4. Bake. Transfer the pot pie to the oven, and bake until the filling is bubbling and the top is golden and bubbling. Rest for a few minutes, allowing the filling to thicken, and enjoy!
Possible Variations
- Protein. Swap the chicken with leftover turkey, or omit it for a vegetarian option.
- Veggies. Include celery, mushrooms, or any veggies you like best.
- Crust. Use pie dough, phyllo dough, or biscuits instead of the puff pastry. If using pie dough, feel free to just drape the dough over the top, similar to how we use the puff pastry. Or, use a top crust and a bottom crust for a more traditional option.
- Mini Pot Pies. Spoon the filling into greased ramekins, and top them with puff pastry squares for individual portions. Adjust the baking time as needed, keeping a close eye on the oven.
Common Questions
Yes! The chicken and vegetable filling can be prepared and frozen in an airtight container for up to 3 months. Thaw filling and top with pastry dough when ready to bake.
This recipe can easily be served as a complete meal on its own. Or, add a side of spinach & roasted eggplant salad, kale broccoli slaw salad, or roasted veggies.
More Easy Chicken Recipes
Easy Chicken Pot Pie Recipe
Equipment
- 1 soup pot
Ingredients
- 2 Tablespoons butter
- 1 large onion, diced
- ½ Tablespoon minced garlic (about 3 cloves)
- 1/4 cup flour
- 2 1/2 cups chicken broth
- 4 cups (20 ounces) cooked and chopped chicken (see notes)
- 1 lb package (3 ½ cups) frozen mixed veggies
- ¼ cup chopped fresh parsley or 1 teaspoon dried
- ¾ teaspoon salt
- ½ teaspoon ground black pepper
- 1 puff pastry dough sheet, fresh or frozen
- 1 Tablespoon milk
- flaked sea salt
Instructions
- Preheat the oven to 400F. Spray a 9×13 baking dish with nonstick cooking spray and set aside.
- In a large pot or Dutch oven, heat the butter over medium heat until melted.2 Tablespoons butter
- Add the onion and minced garlic. Sauté for about 5 minutes, stirring often until translucent.1 large onion, diced, ½ Tablespoon minced garlic (about 3 cloves)
- Add in the flour and stir for 1 minute to combine. Pour in the chicken broth and stir constantly, bringing to a boil and then cook for an additional 2 minutes or until thickened. Turn the burner (heat) off.1/4 cup flour, 2 1/2 cups chicken broth
- Add in the diced chicken, frozen veggies, fresh parsley, salt and black pepper. Stir well to combine.4 cups (20 ounces) cooked and chopped chicken (see notes), 1 lb package (3 ½ cups) frozen mixed veggies, ¾ teaspoon salt, ½ teaspoon ground black pepper, ¼ cup chopped fresh parsley or 1 teaspoon dried
- Pour the chicken mixture into the prepared 9×13 baking dish.
- Cover the chicken and vegetable mixture with the puff pastry dough (see notes). Brush the dough lightly with milk (this will give the crust a crispy and shiny top!). Sprinkle the dough with flaked sea salt. Bake for 30 minutes or until the top is golden and bubbling. Remove from the oven and allow to rest for 10 minutes before serving.1 puff pastry dough sheet, fresh or frozen, 1 Tablespoon milk, flaked sea salt
- Store leftovers in an airtight container in the fridge for up to 3 days.
Notes
Nutrition
Did you enjoy this Homemade Chicken Pot Pie Recipe? We’d love it if you left a rating and review to let us know, and don’t forget to tag us in your recreations on Instagram!
Yum! We love chicken pot pie in our house and your recipe looks incredible. I can’t wait to try it. I’m also sharing a link to you recipe in me weekly recap post this weekend.
Thanks so much, Jen! I know your family will love this recipe. Thank you for featuring it in your weekly recap!
If you’re looking for the perfect family meal, this chicken pot pie is it! It’s really easy to prepare, but it looks so fancy because of the golden buttery pastry crust. Yum!