Chicken Pot Pie

by Lana Stuart on November 11, 2011 · 50 comments

Chicken Pot Pie from @NevrEnoughThyme

Earlier this week I posted a recipe for classic macaroni and cheese. One of the most basic recipes and one which I think every cook should have in their recipe box. Today I’m continuing with that same concept of good, solid, basic recipes by sharing with you my recipe for a classic Chicken Pot Pie. Just like with the macaroni and cheese, this is a basic recipe for a classic dish. You can take away whatever you don’t like and add what you do. If your kids positively refuse to eat mushrooms, take those out! If you really like sliced, boiled eggs in your pot pie, add some in! Want more carrots and peas? Okay, toss in a few more. The measurements I give are just guidelines. What you do with them is all up to you.

Veggies for Chicken Pot Pie

To get started on this simple pot pie, put the diced carrots and potatoes along with the frozen pearl onions in a dish, cover it with plastic wrap, and microwave them for 8 minutes. Or until they’re tender. They’re going to cook some more in the pot pie, so don’t fret over whether they’re perfect.

Chicken Pot Pie

In a large, deep skillet, melt the butter and oil over medium-high heat. Add the diced (bite-sized pieces) chicken, salt and pepper and cook, stirring frequently, until the chicken is no longer pink. Sprinkle the flour over the chicken in the pan. Stir for a minute or two until the chicken is well coated and the flour is just barely cooked. Add the milk slowly, stirring all the time. Bring the mixture to a boil. Reduce the heat to medium-low and cook, stirring occasionally, for five minute or until the sauce is thickened.

Adding final ingredients to Chicken Pot Pie

Add the carrots, potatoes, onions, mushrooms, peas and remaining salt. Stir gently to combine all the ingredients.

Making pastry top for Chicken Pot Pie

Unfold the thawed puff pastry onto a lightly floured surface. Gently roll with a rolling pin just to even out the pastry and seal up any cracks from the folds. Invert the cooking dish onto the pastry and cut out pastry one-inch larger than the dish. Spray the inside of the cooking dish lightly with cooking spray. Fill with the chicken mixture. Top the dish with the puff pastry. Cut a vent in the top of the pastry. I like to cut an “X” in the top and fold the points back. Just do whatever you like.

Chicken Pot Pie ready for oven

Place the pot pie on a baking sheet. Beat the egg and water together in a small bowl. Brush over the pastry. I had enough filling to do two pot pies using one large and one medium gratin dish. So I needed two sheets of puff pastry. You’ll just have to judge based on the size of your dish and the amount of filling you make.

Bake for 10 minutes. Cover the pastry loosely with aluminum foil to prevent burning and cook for an additional 25 minutes.

Remove from the oven and allow to cool for at least 10 minute before serving.


Chicken Pot Pie
Prep time
Cook time
Total time
Classic chicken pot pie with a puff pastry top
  • 3 carrots, peeled and diced
  • 2 medium potatoes, peeled and diced
  • 1 cup frozen pearl onions
  • 2 tblsp. butter
  • 2 tblsp. oil
  • 2 chicken breasts, diced
  • 2 tsp. salt, divided
  • ½ tsp. ground black pepper
  • 2 tblsp. all-purpose flour
  • 1 ½ cups whole milk
  • 4.5 oz. jar sliced mushrooms, drained
  • 1 cup frozen peas
  • Frozen puff pastry, thawed
  • Cooking spray
  • 1 egg
  • 1 tsp. water
  1. Preheat oven to 425 degrees.
  2. Place the carrots, potatoes and frozen pearl onions in a microwave safe bowl. Cover with plastic wrap.
  3. Microwave on high for 8 minutes.
  4. Meanwhile, heat the butter and oil in a large skillet over medium-high heat.
  5. Add the diced chicken breast. Sprinkle with 1 teaspoon salt and pepper.
  6. Cook, stirring often, until the chicken is no longer pink.
  7. Sprinkle the flour over the chicken in the pan. Stir until the chicken is well coated with flour.
  8. Slowly pour in the milk, bring to a boil, reduce the heat to medium-low, and cook for five minutes or until slightly thickened.
  9. Add the carrots, potatoes, onions, mushrooms, peas and remaining salt. Stir gently to combine all the ingredients.
  10. Unfold the thawed puff pastry onto a lightly floured surface. Roll pastry to seal any cracks.
  11. Invert a cooking dish onto the pastry and cut out pastry one-inch larger than the dish.
  12. Spray the inside of the cooking dish lightly with cooking spray. Fill with the chicken mixture.
  13. Top the dish with the puff pastry. Cut a vent in the top of the pastry.
  14. Beat the egg and water together in a small bowl. Brush over the pastry.
  15. Place the prepared pot pie on a baking sheet. Bake for 10 minutes.
  16. Cover the pastry loosely with aluminum foil to prevent burning and cook for an additional 25 minutes.
  17. Remove from the oven and allow the cool for at least 10 minutes before serving.
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{ 49 comments… read them below or add one }

1 Barbara | Creative Culinary November 11, 2011 at 4:17 pm

This looks wonderful Lana and one of those times when I’m glad I have some frozen pastry…I could whip it up so quickly and I need something warm in my tummy!


2 Lana November 12, 2011 at 10:56 am

It’s definitely quick and easy, Barbara. And I really enjoy using the frozen puff pastry for this.


3 Kathleen November 11, 2011 at 5:48 pm

Oh man this looks gorgeous!!!


4 Lana November 12, 2011 at 10:56 am

Thanks, Kathleen!


5 Zesty Cook November 11, 2011 at 6:08 pm

I love the theme of posting simple recipes—keep ’em coming!


6 pam rauber November 11, 2011 at 6:24 pm

I am going to have to try this. I have never made a pot pie so to speak only a copy of my mother’s recipe without pie crust. Boil a chicken, chop the meat and put in the same soupy mixture of preferred ingredients as above then ladle over biscuits or toast. For whatever the reason I always felt my way was the less caloric. Bread is bread and your’s looks much more appetizing. Frozen pastry puff. I’m doing it and will post referencing your blog as my inspiration.


7 Lana November 12, 2011 at 10:57 am

Great, Pam! I’d love to know how it turns out for you.


8 Gio November 11, 2011 at 8:09 pm

i was lucky enough to see your recipe on my twitter feed since you submitted this on tasteologie. i’ve always wanted a nice recipe for pot pie, so maybe i’ll use yours. i really like your blog! havent really perused it through and through, but im really drawn to rustic feel-good home cooking, so i might as well be a regular visitor! :)


9 Lana November 12, 2011 at 10:58 am

Welcome, Gio. Hope you’ll visit again.


10 Neena November 11, 2011 at 8:38 pm

This is beautiful. Good job. Wish I had some on this cold night.


11 Lana November 12, 2011 at 10:58 am

Wish you were here. I’d make one for you.


12 Shelby November 12, 2011 at 4:20 am

I haven’t had chicken pot pie in a long time, this looks comforting and warm AND delicious!


13 Anne @ Quick and Easy Cheap and Healthy November 12, 2011 at 8:33 am

That looks like such delicious comfort food!


14 Bunkycooks November 12, 2011 at 9:19 am

What a perfect dish to have for these cold nights! This is one of our favorite comfort foods.


15 Lana November 12, 2011 at 10:59 am

One of ours, too, Gwen.


16 Mari @ Mari's Cakes November 12, 2011 at 11:49 am

Perfect pot pie! It looks scrumptious, Lana :)

Have a wonderful weekend.


17 Lana November 12, 2011 at 7:51 pm

Thank you, Mari! Hope your weekend is nice.


18 Candace November 12, 2011 at 7:03 pm

I have been looking for a chicken pot pie recipe and with yours, I have found it. I’m trying it this weekend. It looks fantastic! Thanks!


19 Lana November 12, 2011 at 7:51 pm

Great! Hope you enjoy it.


20 claudia lamascolo November 13, 2011 at 7:02 am

Salivating! at 7am wonderful gravy and veggie shot here!


21 Rachel Willen@Foodfix November 13, 2011 at 8:46 am

This recipe looks simple and wonderful. Just had a birthday dinner out with my son in a restaurant famous for it’s “comfort food” here in NY. His girlfriend ordered the CPP and it was sadly dissapointing….gloppy and full of stale dried herbs. I think I’ll forward this recipe to her so she can make herself a satisfying one! It looks delicious.


22 Faith November 13, 2011 at 8:59 pm

Lana, thanks so much for stopping by my blog and leaving that sweet comment! Your blog is beautiful and this pot pie is really a work of art…it looks amazing!


23 Melissa Loh November 13, 2011 at 10:32 pm

Those pies look as pretty as a picture. I wonder how well they’d turn out in single serve ramkins.


24 Lana November 14, 2011 at 7:02 am

Melissa – They would be perfect for single portions! Works very well that way.


25 Heather | Farmgirl Gourmet November 14, 2011 at 11:39 am

GORGEOUS Lana. I don’t know if I’d have the heart to dive the spoon into that perfectly browned crust. Now I want Sage Butter from Barb AND Chicken Pot Pie. :)



26 Kayla @ Sheriff of the Kitchen November 15, 2011 at 12:23 am

Your chicken pot pie looks beautiful! I love that you used a puff pastry top, I bet it helps to lighten it up instead of a traditional pie pastry crust. I’m definitely going to try that!


27 Candy November 16, 2011 at 1:28 pm

Absolutely gorgeous! Pot pie is one of my family’s favorite meals!


28 Diane {Created by Diane} November 17, 2011 at 12:18 am

looks great!


29 Nancy@acommunaltable November 17, 2011 at 12:35 pm

I think I am just gonna have to come to your house for dinner Lana – I could dive right in.. even at 10 am in the morning!!


30 Jenny - Sugar Loco December 21, 2011 at 10:08 am



31 Tina January 26, 2012 at 12:15 am

Made this tonight after seeing your recipe on Tastespotting! It was my boyfriend and I’s first attempt at ever making chicken pot pie and working with puff pastry. Thank you for such an easy to follow recipe and it was quite good although we added some celery that needed to be used up and didn’t have pearl onions so we substituted for chopped yellow onions instead. Came out great :)


32 Lana January 26, 2012 at 1:09 pm

So glad you enjoyed it, Tina.


33 bats January 31, 2013 at 2:52 am

This was AMAZING! I made it and everyone LOVED it! My problem is, my puff pastry didnt rise – perhaps I over-rolled it. Do you have any tips on making puff pastry puff?


34 Lana January 31, 2013 at 9:04 am

That’s a great question, Bats. It can happen if you over handle the pastry, if it gets too warm before it goes in the oven, or if the oven isn’t quite hot enough. Puff pastry is layers and layers of butter and flour. It’s the butter between the layers that makes it puff when it hits the hot oven. The release of steam from the suddenly melting butter “puffs” the pastry giving you that beautiful separation and flakiness.

Next time try thawing the puff pastry in the fridge overnight and working with it quickly. Roll it out, top the pie, and pop it straight into the oven.


35 Chantelle June 9, 2013 at 1:24 pm

OMG Thank you so much, I just made this today, and I have to say it was simple enough for even me to follow AND it was deeeeeeeelicious. So comforting and flavourful and yummy.

I can’t thank you enough, this is definitely going to be a regular go-to dish.


36 Carolyn December 21, 2013 at 9:55 am

Can the baked pie be frozen & re-heated? If yes, I need reheating instructions please. Have heard that already-baked puff pastry does not re-heat successfully. Comments?


37 Lana Stuart December 21, 2013 at 11:47 am

Carolyn – I’m sorry but I haven’t ever frozen this pot pie so I can’t give you exact directions. However…if I was going to do that, I’d freeze the pot pie filling then, when ready to cook, I’d thaw it and put the puff pastry topping on before cooking.


38 holly26 January 24, 2014 at 7:50 pm

I made this for my 1 & 3 yr old picky eaters with broccoli instead of mushrooms & two pinches of cumin & we had no food thrown on the floor :) Thank you for the recipe it turned out fantastic!


39 Nancy February 4, 2014 at 3:16 pm

Can you make this recipe with two crusts? I really like top and bottom and would like to know how to do it. It sounds so good.


40 Lana Stuart February 4, 2014 at 4:27 pm

Hi Nancy. Thanks for asking! This recipe uses puff pastry. If you put puff pastry on the bottom of the pie, you’d wind up with a wet, gooey mess. It just wouldn’t cook. To make a double crust chicken pot pie, you’d need to follow a recipe that uses a standard pie crust with a bit thicker filling as well.


41 nancy February 6, 2014 at 11:32 am

What’s the best type of dish to prepare this in?


42 Lana Stuart February 6, 2014 at 11:36 am

I normally use a ceramic baking dish. Really any dish that is oven safe can be used.


43 Roger June 23, 2014 at 1:59 pm

Made this last evening for a casual dinner party and it was one of the best pot pies we’ve ever had. The filling would be good over biscuits. Not always having puff pastry on hand, have you ever made this like a hunters pie with mashed potatoes on top instead of potatoes in the filling. If so, how long would you bake it? Thanks, Roger


44 Lana Stuart June 23, 2014 at 2:04 pm

Glad you enjoyed it! I haven’t made it with a potato topping. The baking time probably be similar. Just watch and don’t let the potatoes get too brown.


45 Joy September 22, 2014 at 10:06 am

Your finished dish is so worthy of a picture! Your recipe is very similar to mine but I cook everything in a cast iron skillet, a 10 inch. Then place the pastry over it and proceed. I let pastry droop over the edge of skillet.

Not as pretty but it saves some clean up. If there is too much in skillet, I transfer excess to an au gratin dish with additional pastry.


46 Sherry October 3, 2014 at 10:52 am

Such a wonderful recipe. The puff pastry adds a whole new dimension to this old-time favorite. Served this to my family last night and they loved it. They even went back for seconds and thirds! Next time, I may make the pie as usual and try cutting some extra puff pastry into squares and bake them off to serve those with the pot pie. Don’t know if it will work, but I’ll give it a try. Thanks for a really nice recipe.


47 Lana Stuart October 3, 2014 at 11:22 am

Thank you, Sherry! I’m so glad that your family enjoyed it. I like your idea of baking some of the puff pastry separately. I think I’ll try that myself.


48 Pam October 25, 2014 at 3:34 pm

Lana, there is only just one of me, would it be possible to break this recipe down into perhaps two pot pies, the regular single serve size?


49 Lana Stuart October 25, 2014 at 8:46 pm

Sure, Pam. Just divide it however you like and place it in smaller containers.


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