This Chicken Pot Pie is pure comfort food: tender chicken, sautéed veggies, and a creamy sauce with hints of garlic and bay leaf, all baked under a flaky puff pastry crust. Using stock from poaching the chicken adds flavor and cuts waste. It's a cozy dish perfect for colder nights or any time you crave hearty, warming food
There are two comfort foods that make me think of my mom and happiness, this chicken pie recipe and shepherd's pie.
I know for many a chicken pot pie recipe can seem daunting but it truly isn't. To make life easier you can use store-bought pre-cooked chicken and use store-bought puff pastry, making this an easy chicken pot pie! I even make it busy weeknights!
I have yet to meet someone who doesn't fall madly in love with homemade chicken pie, it's one of those dishes you keep going back for more of. Check out all of my savory recipes.
Meet The Players In This Pie
- Chicken + Bay Leaves: Poaching adds flavor and yields homemade stock.
- Onion, Carrots, Celery & Garlic: The aromatic base that gives body to the filling.
- Flour: Helps thicken the sauce into a creamy consistency.
- Chicken Broth + Milk: Create the sauce base; milk adds richness.
- Frozen Peas: Added near the end to retain their color and texture.
- Puff Pastry + Egg Wash: The golden, flaky top that seals in the filling and gives visual appeal.
Another dinner recipe we adore is this rosa lasagna or my chicken lettuce wraps!
Build the Filling, Top with Pastry, Bake
Take another sheet of puff pastry and roll out slightly then cut squares to use as decoration around the side of the pie. Use a designed cookie cutter if desired.
I hope you love this homemade chicken pot pie recipe!
What to Serve With
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
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Creamy Chicken Pot Pie with Golden Pastry
This Chicken Pot Pie is pure comfort food: tender chicken, sautéed veggies, and a creamy sauce with hints of garlic and bay leaf, all baked under a flaky puff pastry crust. Using stock from poaching the chicken adds flavor and cuts waste. It's a cozy dish perfect for colder nights or any time you crave hearty, warming food.
- Total Time: 1 hour 20 minutes
- Yield: 6 Servings 1x
Ingredients
- 1 ⅔lb Chicken Breast
- 2 Bay Leaves
- ½ Teaspoon Salt and ½ Teaspoon Black Pepper
- 3oz (6 Tablespoons) Salted Butter, divided
- 1 Medium Brown or White Onion
- 4 Large Carrots
- 3 Stalks Celery
- 2 Cloves of Garlic, minced
- ½ cup (63 Grams) All-Purpose Flour
- 20oz (2 ½ Cups) Chicken Broth
- 10oz (1 ¼ Cups) Whole Milk
- ½ cup - ¾ Cup Frozen Peas
- 1 ½ Sheets Store-Bought Frozen Puff Pastry
- Egg + Water for Egg Wash*
Instructions
Chicken
- In a large stockpot add the chicken breasts and cover with water add salt pepper and bay leaves. Place over medium heat and cook for 15-25 minutes or until the chicken reaches an internal temperature of 165°F/ 74°C.
- Transfer chicken to a bowl to cool for 10 minutes. Keep the liquid the chicken cooked in to use as the chicken broth for the pie filling. I like to chop half of the chicken into chunks and take the other chicken and shred it by using a hand mixer to quickly and easily shred it. Set the chicken aside.
Pie
- Preheat the oven to 425°F/218°C.
- In a large 12" oven-safe skillet or dish add the butter and melt over medium-low heat. Add the onion and saute for a couple of minutes then add the celery and carrots and a pinch of salt and pepper then saute for five-ish more minutes, the onions will be translucent and the celery and carrots will have started to ever so slightly soften.
- Add the garlic, flour, and remaining salt and pepper. Stir well and cook for a couple of minutes until all the flour has transformed into a thick paste-like consistency.
- Now deglaze the pan by slowly adding the chicken stock and using a wooden spoon to scrape the bottom of the pan, all those brown bits are super flavorful. Once all of the broth is added slowly stream in the milk. Now mix continuously for a few minutes, until the mixture has thickened. Add in the chicken and combine, then finally the frozen peas. Remove from heat and set aside while you prepare the top.
- On a clean work surface roll out the puff pastry sheet and roll into a 14"X8" rectangle, reroll back onto the rolling pin to gently move on top of the skillet, and unroll there. One side will be slightly exposed, use a sharp knife to cut the excess and use the excess to cover up the exposed pie filling. Take another sheet of puff pastry and roll out slightly then cut squares to use as decoration around the side of the pie. Use a designed cookie cutter if desired.
- Use an egg wash to brush the back of each decoration so that it sticks to the pie top. Cover the whole pie with an egg wash and cut a slit or two in the center to let steam escape and bake for 20 minutes, if the pastry is browning too quickly cover with foil and bake for an additional 5-10 minutes, you want deep golden brown pastry and a bubbling pie filling. Let cool for at least 5-10 minutes before serving.
Notes
- Cook time can be reduced by using a rotisserie store-bought chicken instead of cooking your own chicken.
- Egg- Wash: To make an egg wash crack and egg into a bowl and add a splash of water then whisk to combine. Use a pastry brush to brush the egg-wash on to the pastry.
- You can make this chicken pie recipe a day or two ahead of time. Once you have placed the puff pastry on top cover the whole pie in plastic wrap tightly. Refrigerate for up to two days ahead of time. Brush the egg was on top just before baking.
- You can freeze the pie after you have added the puff pastry then bake fresh later. Keep in mind if baking later you might want to transfer to another baking vessel before adding the pastry top. This might make it easier to store in the freezer, like a disposable foil pan or a metal pan. I do not suggest glass as it might shatter from freezer to oven. Cover the pie with plastic wrap tightly, then a layer of foil. When you are ready to bake it remove the plastic wrap and brush with an egg wash then cover with foil and bake at 400F/204C for 25 minutes covered then remove the foil and bake for an additional 20-30 minutes, the pastry should be golden brown and the chicken pie filling will be bubbling.
- Prep Time: 20
- Cook Time: 1 Hour
- Category: Dinner
- Method: Cook
- Cuisine: English
Recipe adapted from The Good Housekeeping Step-by-step Cookbook
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