A classic homemade chicken pot pie recipe is not only delicious, it’s easy to make! A creamy base with chicken broth and light cream is enhanced with savory herbs and a mixture of vegetables and tender chicken. It’s all topped off with a flaky puff pastry crown!
Chicken Pot Pie
Most ceramic bowls or dishes are oven safe (it should say on the bottom). I make these pot pies in french onion soup crocks that I purchased at the dollar store about 10 years ago! You can buy them on Amazon as well (but the dollar store ones are great and cheap). I use the crocks for much more than French Onion Soup, they’re great for all kinds of baked dishes.
How to Make Chicken Pot Pie
- The base of this recipe starts with a roux and is made from cream and chicken broth.
- Add broth/cream a little bit at a time mixing after each addition until smooth. It will seem thick at first but will smooth out as you add more liquid.
- Cut potatoes into small 1/2″ cubes for quick cooking.
- Leftover roasted/cooked potatoes and vegetables work well in this recipe.
- Frozen vegetables make this quick and easy. If you’d prefer, substitute 1 cup of fresh carrots/celery and cook with the potatoes.
- I prefer to place this in individual bowls and top with puff pastry.
- This recipe can be made with pie crust (homemade or store bought). If using pie crust and cooking as an entire pie, line a deep dish pie plate with crust. Fill and top with second crust cutting slits to allow steam to escape. Brush with egg wash and bake 35 minutes or until golden. Cool 10 minutes before cutting.
How to Reheat Chicken Pot Pie
Chicken pot pie can be made ahead for the freezer or refrigerator.
To Make Ahead: Prepare filling as directed and refrigerate up to 48 hours. Divide into bowls or fill crust before baking. If the filling is chilled, you may need to add extra time to heat through.
To Reheat: Leftovers can be reheated in the oven or microwave. The crust tends to get soggy in the microwave so if you know you are going to have leftovers, bake the puff pastry separately on a baking sheet and simply top the pot pie in a bowl when serving.
To Freeze: This filling can be frozen before cooking. If you are baking in a pie crust, the entire pie can be prepared (cool the filling before preparing) and frozen. Defrost in the refrigerator overnight and bake as directed. If you notice the crust beginning to overcook before the filling is hot, cover it with foil to prevent it from browning too much.
What to Serve With Chicken Pot Pie
I love serving a classic chicken pot pie with a peach cobbler and some ice cream for dessert in the summertime.
What a fantastic dinner awaits!
More Creamy Chicken Recipes
- Slow Cooker Chicken Pot Pie Soup – a fun twist on this recipe!
- Easy Biscuit Chicken Pot Pie – shortcut version
- Homemade Chicken Spaghetti – From scratch recipe
- Easy Chicken Divan – another great classic
- Chicken Stroganoff – quick and creamy
Classic Chicken Pot Pie
Chicken and vegetables in a creamy broth are topped with a flaky crust for the perfect comforting meal.
- 1 small potato (diced)
- 1/4 cup butter (divided)
- 1/2 onion (chopped)
- 1/2 teaspoon poultry seasoning
- 1/2 teaspoon thyme
- 1/4 cup flour
- 2 cups chicken broth
- 1 cup light cream (+ 1 tablespoon for brushing)
- 1 1/2 cups frozen vegetables (defrosted)
- 3 cups chopped cooked chicken (or rotisserie chicken)
- 1 tablespoon fresh parsley
- 1-2 sheets puff pastry (defrosted)
- 1 egg yolk
Preheat oven to 425°F.
Placed diced potatoes in a small saucepan with water. Simmer covered until potatoes are tender, about 10 minutes. Drain well.
Place butter in a saucepan. Add onion and seasonings cook over medium heat until softened, about 3-4 minutes.
Sprinkle flour over onions and cook 1 minute.
Whisk in cream and chicken broth a little bit at a time until smooth. It will seem thick at first. Continue adding a little at a time whisking until smooth. Allow to boil 1 minute.
Add drained potatoes, vegetables and chicken. Cook 1 minute more. Stir in parsley. Season with salt and pepper.
Divide mixture over 6 oven safe bowls.
Cut a sheet of puff pastry into squares large enough to overhang about 1″ on each dish. Cut 4 slits in each piece to allow steam to escape. Drape puff pastry over bowls.
Beat egg yolk with 1 tablespoon cream and brush over pastry. Bake 25 minutes or until golden. Rest 5-10 minutes before serving, filling will be very hot.
To Make in a Pie Crust
You can also make this in a double pie crust. Create the filling as directed. Line a 9″ deep dish pie pan with pastry crust. Add filling and top with second pie crust. Bake 30-35 minutes. Cover the edges of the crust with foil during the last 15 minutes to avoid over browning.
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