This classic chicken pot pie recipe brings comforting flavors right to your dinner table. You get a rich, savory filling packed with tender chicken and vibrant vegetables, all crowned with a beautifully flaky, golden crust. It is surprisingly easy to make and, even better, uses just one skillet for the filling, ensuring minimal cleanup. Get ready for a satisfying meal that warms you from the inside out.
Table of Contents
Why You’ll Love This Chicken Pot Pie Recipe
This delightful dish is designed for busy home cooks and beginners alike. Here are just a few reasons why you will adore this chicken pot pie recipe:
- Fast and Convenient: Get a delicious weeknight dinner on the table without hours of effort.
- Simple Ingredients: You will find all the ingredients easily at your local grocery store.
- One-Skillet Filling: The entire creamy filling comes together in a single pan for easy cleanup.
- Irresistibly Creamy: Enjoy perfectly cooked tender chicken and vibrant vegetables in a rich, savory sauce.
- Golden Puff Pastry: A store-bought puff pastry top bakes up crisp and wonderfully golden.
- Ultimate Comfort: This hearty meal delivers warmth and coziness with every single bite.
Ingredients
Gathering your ingredients is the first step to creating this incredible chicken pot pie recipe. This list ensures you have everything needed for a perfectly balanced and flavorful filling:
- 1 tablespoon (15ml) extra-virgin olive oil
- 1 pound (454g) boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 4 tablespoons unsalted butter (2 ounces; 56g)
- 3 small carrots (about 2 ounces; 57g each), peeled and chopped (about 1 1/4 cups chopped)
- 2 celery ribs (about 2 1/2 ounces; 68g each) chopped (about 1 1/4 cups)
- 1 medium leek, washed and rinsed of any grit, sliced
- 3 medium cloves garlic, minced
- 2 teaspoons fresh thyme, plus more for garnish
- 2 teaspoons Diamond Crystal kosher salt; for table salt, use half as much by volume
- 1/4 teaspoon cayenne pepper
- 1/4 cup plus 2 tablespoons all-purpose flour (about 1 1/2 ounce; 44g)
- 2 cups (480ml) chicken broth, homemade or store-bought
- 1/4 cup plus 1 teaspoon (65ml) heavy cream, divided
- 1 1/2 cups frozen sweet green peas (about 6 ounces; 175g)
- 2 teaspoons lemon zest, finely grated from 1 lemon
- 1 sheet puff pastry (17 1/4 ounces; 490g) from 1 package frozen puff pastry, thawed
- 1 large egg
Notes & Substitutions
You have flexibility with many components of this easy pot pie.
- Chicken: Use boneless, skinless chicken breasts or thighs. You can also use about 2 cups of shredded leftover cooked chicken or rotisserie chicken for an even quicker meal.
- Vegetables: Carrots, celery, leeks, and peas form the core. Feel free to add corn, sliced mushrooms, or small diced potatoes.
- Aromatics: Fresh garlic and thyme add incredible depth. Dried thyme works too; use 1 teaspoon.
- Thickeners: All-purpose flour creates a classic roux. For a gluten-free option, use a cornstarch slurry (2 tablespoons cornstarch mixed with 2 tablespoons cold water) added at the end.
- Liquids: Chicken broth forms the base, while heavy cream adds richness. You can use half-and-half for a slightly lighter option.
- Puff Pastry: Store-bought puff pastry is a huge time-saver. Shortcrust pastry or biscuit dough also make great toppings.
- Seasoning: Adjust salt to taste. A bay leaf added to the simmering liquid can deepen the flavor.
Equipment
Making this comforting pot pie requires only a few standard kitchen tools. You likely have most of these on hand already, making it even simpler to get started.
- 10-inch cast iron skillet or oven-safe pan: Essential for cooking the filling and baking the pie.
- Cutting board and sharp knife: For preparing chicken and vegetables.
- Whisk: To incorporate flour and liquids smoothly into the filling.
- Slotted spoon: For removing chicken from the skillet.
- Pastry brush: For applying the egg wash to the puff pastry.
- Rimmed baking sheet: Catches any potential drips, keeping your oven clean.
Instructions
Creating this delicious chicken pot pie recipe is a straightforward process. Follow these easy, step-by-step instructions for a perfect result every time.
- Step 1: Prep and Brown Chicken
Adjust your oven rack to the middle position and preheat the oven to 400°F (205ºC). Heat the olive oil in a 10-inch cast iron skillet over medium heat until it just shimmers. Add the chicken pieces and cook, stirring occasionally, until they are cooked through, which takes about 6 minutes. Using a slotted spoon, remove the cooked chicken from the skillet and transfer it to a clean plate.
- Step 2: Sauté Vegetables
Melt the butter in the same skillet over medium heat. Stir in the chopped carrots, celery, sliced leek, minced garlic, fresh thyme, salt, and cayenne pepper. Cook this mixture, stirring often, until the vegetables become tender, typically about 6 minutes.
- Step 3: Create the Roux
Sprinkle the all-purpose flour over the sautéed vegetables. Cook, stirring constantly, until the vegetables are evenly coated and the flour just begins to stick to the bottom of the skillet, about 1 minute. This creates a flavorful roux, which will thicken your pot pie filling. For a comprehensive guide on achieving the ideal consistency, consider these tips for making a perfect roux.
- Step 4: Thicken the Filling
Gradually stir in the chicken broth and 1/4 cup of the heavy cream. Bring the mixture to a simmer over medium heat. Cook, stirring often, until the delicious mixture thickens to a rich, creamy consistency, which usually takes about 3 minutes.
- Step 5: Combine Ingredients
Stir in the frozen sweet green peas, fresh lemon zest, and the reserved cooked chicken. Give everything a good stir to combine all the flavors. Remove the skillet from the heat.
- Step 6: Top with Puff Pastry
Carefully place the thawed puff pastry sheet directly on top of the chicken mixture in the skillet. Gently tuck the edges of the pastry inside the skillet, ensuring the filling is completely covered.
- Step 7: Prepare for Baking
In a small bowl, whisk together the large egg and the remaining 1 teaspoon of heavy cream. Using a pastry brush, evenly brush this egg wash over the entire top surface of the puff pastry. With a sharp paring knife, cut an “X” shape, about 3 inches across, into the middle of the pastry. This vent allows steam to escape as the pie bakes, preventing a soggy crust. For more helpful advice on getting the best results with this versatile ingredient, explore these tips for baking with puff pastry.
- Step 8: Bake Until Golden
Set the skillet on top of a rimmed baking sheet. This catches any potential drips and helps with even baking. Bake in the preheated oven until the pastry top is beautifully golden brown and the filling is bubbly, approximately 30 minutes.
- Step 9: Rest and Serve
Remove the baked chicken pot pie from the oven. Let it stand and rest for 10 minutes before serving. This resting period allows the filling to set slightly, making it easier to serve.
Pro Tips & Troubleshooting
Achieving the perfect homemade chicken pot pie is simple with these helpful pointers.
- Prevent Soggy Crust: Always bake your skillet on a rimmed baking sheet; this catches drips and promotes even bottom browning. If you use a bottom crust, a brief pre-bake can help keep it crisp.
- Thickening the Filling: Ensure you properly cook the flour with the vegetables to create a good roux. If your filling seems too thin, let it simmer a little longer.
- Flavor Boost: Do not skip the fresh lemon zest; it brightens all the savory flavors. Fresh thyme is superior to dried for this easy pot pie.
- Working with Puff Pastry: Keep the pastry cold until you are ready to use it. Handle it gently and avoid overworking, which can make it tough.
- Even Cooking: Cut your chicken and vegetables into uniform sizes. This ensures everything cooks at the same rate, resulting in a perfectly tender filling.
Serving, Storage & Variations
This comforting chicken pot pie recipe is a complete meal on its own, but also pairs beautifully with simple sides.
Serving Suggestions: Serve your warm, bubbly pot pie with a fresh green salad dressed with a light vinaigrette. Crusty bread is also wonderful for soaking up any extra creamy sauce.
Storage: Store any leftover chicken pot pie in an airtight container in the refrigerator for up to 3-4 days.
Reheating: To reheat, use the microwave for individual servings until hot. For larger portions or to re-crisp the crust, warm in an oven at 375°F (190°C) until heated through, about 15-20 minutes.
Freezing: You can freeze the baked pot pie. Wrap individual slices or the entire cooled pie tightly in plastic wrap, then aluminum foil. Freeze for up to 3 months. Thaw overnight in the fridge and reheat.
Variations
Get creative with your homemade chicken pot pie:
- Different Proteins: Substitute chicken with cooked turkey, shredded beef, or plant-based protein alternatives like chickpeas or firm tofu.
- Crust Alternatives: Instead of puff pastry, try a biscuit topping, a traditional homemade pie crust, or even layers of crispy phyllo dough.
- Vegetable Medley: Enhance your filling with sliced mushrooms, diced potatoes, corn, green beans, or even spinach.
- Cheesy Pot Pie: Stir in a handful of shredded cheddar cheese or Gruyère cheese for extra richness and flavor.
- Creamy Mushroom Pot Pie: For a vegetarian version, omit the chicken, use vegetable broth, and load up on various mushrooms.
Nutrition Information
This chicken pot pie recipe offers a hearty and satisfying meal.
| Nutrient | Amount |
|---|---|
| Calories | 797 kcal |
| Fat | 49 g |
| Carbs | 55 g |
| Protein | 34 g |
| Cholesterol | 128 mg |
| Sodium | 1040 mg |
| Fiber | 5 g |
| Sugar | 5 g |
| Saturated Fat | 13 g |
| Unsaturated Fat | 0 g |
Please note: Nutritional values are estimated based on ingredients and cooking methods. Actual values may vary depending on specific brands and portion sizes.
Frequently Asked Questions (FAQ)
- Can I use leftover chicken?
- Absolutely! Using about 2 cups of shredded leftover cooked chicken or rotisserie chicken will significantly cut down on your prep time for this chicken pot pie. Add it in Step 5.
- Can I prepare the filling ahead of time?
- Yes, you can prepare the filling up to two days in advance. Store it in an airtight container in the refrigerator and assemble the pot pie just before baking.
- How do I prevent a watery filling?
- Ensure you properly cook the flour to create a good roux. Also, make sure to simmer the broth and cream mixture until it visibly thickens before adding the chicken and peas.
- Can I freeze this chicken pot pie?
- Yes, you can! You can freeze the entire baked pie or individual slices. Wrap tightly in plastic and foil for up to three months.
- What other vegetables work well?
- Beyond carrots, celery, leeks, and peas, try adding diced potatoes, corn, green beans, or sliced mushrooms. Feel free to use your favorite mix.
Conclusion
This easy weeknight chicken pot pie recipe delivers all the comfort and flavor of a homemade classic with minimal fuss. Its creamy filling, tender chicken, and flaky golden crust make it a guaranteed family favorite. We hope you and your loved ones enjoy every warming, delicious bite of this simple yet satisfying meal. Give this recipe a try tonight!
Easy Weeknight Chicken Pot Pie Recipe
Equipment
- 10-inch Cast Iron Skillet
- slotted spoon
- plate
- Small Bowl
- whisk
- pastry brush
- sharp paring knife
- rimmed baking sheet
Ingredients
Main Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 pound boneless, skinless chicken breasts or thighs cut into 1-inch pieces
- 4 tablespoons unsalted butter
- 3 small carrots peeled and chopped (about 1 1/4 cups chopped)
- 2 celery ribs chopped (about 1 1/4 cups)
- 1 medium leek washed and rinsed of any grit, sliced
- 3 medium cloves garlic
- 2 teaspoons fresh thyme plus more for garnish
- 2 teaspoons Diamond Crystal kosher salt for table salt, use half as much by volume
- 1/4 teaspoon cayenne pepper
- 1/4 cup plus 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 1/4 cup plus 1 teaspoon heavy cream divided
- 1 1/2 cups frozen sweet green peas
- 2 teaspoons lemon zest finely grated from 1 lemon
- 1 sheet puff pastry from 1 package frozen puff pastry, thawed
- 1 large egg
Instructions
Cooking Steps
- Preheat oven to 400°F (205ºC) and adjust the oven rack to the middle position. Heat olive oil in a 10-inch cast iron skillet over medium heat until shimmering; add chicken and cook, stirring occasionally, until cooked through (about 6 minutes). Using a slotted spoon, remove the chicken and transfer it to a plate.
- Melt butter in the same skillet over medium heat. Stir in carrots, celery, leek, garlic, thyme, salt, and cayenne; cook, stirring often, until the vegetables are tender (about 6 minutes). Sprinkle with flour and cook, stirring constantly, for about 1 minute until evenly coated, then stir in chicken broth and 1/4 cup of the heavy cream; bring to a simmer and cook, stirring often, until the mixture thickens (about 3 minutes). Finally, stir in the peas, lemon zest, and the reserved chicken, then remove the skillet from the heat.
- Carefully place the thawed puff pastry on top of the chicken mixture in the skillet, tucking the edges inside the skillet so the mixture is completely covered.
- In a small bowl, whisk together the large egg and the remaining 1 teaspoon of heavy cream to create an egg wash. Using a pastry brush, coat the top of the puff pastry with this egg wash, then cut a 3-inch “X” in the middle of the pastry with a sharp paring knife to allow steam to escape during baking.
- Place the skillet on a rimmed baking sheet and bake for about 30 minutes, or until the pastry top is golden brown and the filling is bubbly. Remove the skillet from the oven and let it stand for 10 minutes before serving.