I make chicken pot pie when I have leftover roasted chicken and an afternoon to spend in the kitchen. The filling comes together gently, vegetables softening in butter before the chicken joins them, everything bound by a sauce that’s rich without being heavy. By the time I’m rolling out the pastry, the whole kitchen smells like something worth waiting for.
Building it properly means not rushing the base. I let the onions and carrots cook slowly until they’re tender, add the stock and cream gradually so nothing splits or separates. The chicken gets folded in at the end, torn into pieces rather than chopped, so it stays soft. This isn’t about speed, it’s about letting each element do what it needs to do.
Topping it with pastry feels like the final small luxury. I brush it with milk or beaten egg, make a few slits so the steam can escape, and slide the whole thing into the oven. Watching the pastry rise and turn golden is its own kind of satisfaction. When I pull it out, the filling bubbles up around the edges and I know I’ve got something that will warm everyone properly.
Why You’ll Love this chicken pot pie
There’s something about lifting that golden, puffed pastry lid to reveal creamy chicken and vegetables underneath that makes you feel like you’ve actually accomplished something in the kitchen.
I love how this recipe transforms simple ingredients into pure comfort. The buttery pastry contrasts beautifully with the rich, savory filling. You get tender chicken, perfectly cooked vegetables, and a silky sauce that’s not too heavy. Plus, individual bowls mean everyone gets their own personal masterpiece.
It’s the kind of dish that’ll have people asking for your recipe, wondering how you made something look so impressive and taste so genuinely homemade.
Also read: Savory Chicken Parmesan Recipe with Alfredo Twist
What Ingredients are in chicken pot pie?
Creating a homemade chicken pot pie requires a thoughtful selection of quality ingredients that work together to build layers of flavor and texture. The foundation starts with good puff pastry and chicken broth, which form the base of this classic dish.
Fresh vegetables, tender chicken, and a creamy sauce made from butter, flour, and milk combine to create the rich filling that makes this comfort food so satisfying.
Each ingredient plays an indispensable role in achieving the perfect balance of flavors and the signature creamy consistency that defines an exceptional chicken pot pie.
Ingredients:
- 14 ounces good-quality puff pastry (such as Dufour)
- 4 cups chicken broth
- 1 large yellow onion, cut in quarters
- 2 dried bay leaves
- 1 teaspoon whole black peppercorn
- 3 sprigs fresh thyme, plus 1 tablespoon chopped
- 4 chicken breasts
- 3 tablespoons unsalted butter
- 1/2 cup white pearl onion, peeled
- 2 medium carrots, peeled and diced
- 1 cup white mushroom, sliced
- 1 cup peas
- 5 tablespoons all-purpose flour
- 1 cup milk
- 1 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- 1 egg, lightly beaten
Quality matters tremendously when selecting your ingredients for this recipe. Investing in good-quality puff pastry, such as Dufour, guarantees a superior rise and flaky texture in the final bake.
Fresh thyme and whole spices provide more robust flavor than pre-ground alternatives. Using fresh vegetables rather than frozen produces a better texture and more vibrant taste in the filling. If substituting any ingredients, choose comparable quality products to maintain the integrity of this beloved dish.
How to Make this chicken pot pie
- Begin by preheating your oven to 375 degrees F and preparing the pastry. Roll out 14 ounces of good-quality puff pastry on a lightly floured surface with a floured rolling pin, then transfer it to a parchment-lined baking sheet.
- Cover with plastic wrap and refrigerate while you prepare the filling. Next, combine 4 cups of chicken broth with 1 large yellow onion cut in quarters, 2 dried bay leaves, 1 teaspoon whole black peppercorn, and 3 sprigs fresh thyme in a large pot over high heat.
- Bring the broth to a boil, then reduce heat and simmer for 30 minutes. Add the 4 chicken breasts, raise the heat to return the mixture to a boil, then reduce heat again and simmer until the chicken is cooked through, about 10 to 15 minutes.
- Transfer the chicken to a plate to cool, strain the stock and reserve 2½ cups for the filling, then cut the cooled chicken into bite-size chunks.
- In a large sauté pan, melt 3 tablespoons of unsalted butter over medium heat. Add ½ cup of peeled white pearl onions and 2 medium diced carrots, cooking for about 5 minutes while stirring occasionally.
- Add 1 cup of sliced white mushrooms and 1 cup of peas, cooking for another 5 minutes. Stir in 5 tablespoons of all-purpose flour and cook for one more minute. Pour in the reserved stock and 1 cup of milk while stirring constantly, cooking until the sauce thickens, about 5 minutes.
- Remove from heat and add the cooked chicken, 1 tablespoon chopped fresh thyme, 1 teaspoon salt, and ½ teaspoon fresh ground black pepper. Divide the chicken mixture among four 2-cup individual oven-proof bowls.
- Remove the pastry from the refrigerator and cut four circles using the empty bowls as a guide. Place one circle on each bowl and press around the edges to seal.
- Cut a vent in the center of each pastry lid, then brush each with 1 lightly beaten egg using a pastry brush. Bake until the pastry is puffed and dark golden brown, approximately 35 minutes, then serve immediately.
Homemade Chicken Pot Pie Recipe
Ingredients
Method
- Begin by preheating your oven to 375 degrees F and preparing the pastry. Roll out 14 ounces of good-quality puff pastry on a lightly floured surface with a floured rolling pin, then transfer it to a parchment-lined baking sheet.
- Cover with plastic wrap and refrigerate while you prepare the filling. Next, combine 4 cups of chicken broth with 1 large yellow onion cut in quarters, 2 dried bay leaves, 1 teaspoon whole black peppercorn, and 3 sprigs fresh thyme in a large pot over high heat.
- Bring the broth to a boil, then reduce heat and simmer for 30 minutes. Add the 4 chicken breasts, raise the heat to return the mixture to a boil, then reduce heat again and simmer until the chicken is cooked through, about 10 to 15 minutes.
- Transfer the chicken to a plate to cool, strain the stock and reserve 2½ cups for the filling, then cut the cooled chicken into bite-size chunks.
- In a large sauté pan, melt 3 tablespoons of unsalted butter over medium heat. Add ½ cup of peeled white pearl onions and 2 medium diced carrots, cooking for about 5 minutes while stirring occasionally.
- Add 1 cup of sliced white mushrooms and 1 cup of peas, cooking for another 5 minutes. Stir in 5 tablespoons of all-purpose flour and cook for one more minute. Pour in the reserved stock and 1 cup of milk while stirring constantly, cooking until the sauce thickens, about 5 minutes.
- Remove from heat and add the cooked chicken, 1 tablespoon chopped fresh thyme, 1 teaspoon salt, and ½ teaspoon fresh ground black pepper. Divide the chicken mixture among four 2-cup individual oven-proof bowls.
- Remove the pastry from the refrigerator and cut four circles using the empty bowls as a guide. Place one circle on each bowl and press around the edges to seal.
- Cut a vent in the center of each pastry lid, then brush each with 1 lightly beaten egg using a pastry brush. Bake until the pastry is puffed and dark golden brown, approximately 35 minutes, then serve immediately.
Notes
What to Serve with Chicken Pot Pie
Since chicken pot pie‘s basically a complete meal in a bowl, you might think you don’t need anything else, but here’s the thing: a few strategic sides can actually elevate the whole experience without making it feel like overkill. A crisp green salad with vinaigrette cuts through the richness beautifully. Crusty bread works wonders for soaking up every last drop of sauce. Want something lighter? Roasted asparagus or steamed broccoli adds freshness. A simple arugula salad with lemon dressing is genuinely perfect. These sides won’t compete with your pie; they’ll complement it, letting that golden pastry remain the star while you feel like you’ve actually eaten something balanced.chicken pot pie Substitutions and Variations
While this chicken pot pie recipe’s pretty fantastic as written, you’ve got tons of room to get creative and make it work for your kitchen, your taste buds, or whatever ingredients you’ve actually got on hand.
Swap the chicken for turkey, beef, or even seafood if that’s calling your name. Not a mushroom person? Skip them entirely. Prefer frozen vegetables over fresh? They’ll work just fine.
Want to use phyllo dough instead of puff pastry for something crispier? Go for it. You could toss in leeks, celery, or fresh herbs like tarragon. The filling’s honestly pretty forgiving, so don’t stress tweaking it.
What to Serve with chicken pot pie
Since chicken pot pie‘s basically a complete meal in a bowl, you might think you don’t need anything else, but here’s the thing: a few strategic sides can actually elevate the whole experience without making it feel like overkill.
A crisp green salad with vinaigrette cuts through the richness beautifully. Crusty bread works wonders for soaking up every last drop of sauce. Want something lighter? Roasted asparagus or steamed broccoli adds freshness.
A simple arugula salad with lemon dressing is genuinely perfect. These sides won’t compete with your pie; they’ll complement it, letting that golden pastry remain the star while you feel like you’ve actually eaten something balanced.
Final Thoughts
Making homemade chicken pot pie isn’t some mysterious culinary feat—it’s actually pretty straightforward when you break it down into steps, and honestly, that’s what makes it so satisfying. You’ve got quality ingredients, a reliable method, and individual bowls of pure comfort waiting at the finish line. The beauty here is flexibility. Want to swap mushrooms for celery? Go for it. Prefer frozen peas over fresh? Totally works. This recipe becomes your canvas, adapting to what you’ve got on hand. That’s the real magic of homemade cooking—transforming simple ingredients into something genuinely memorable.
