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.
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.
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.
Add the carrots, potatoes, onions, mushrooms, peas and remaining salt. Stir gently to combine all the ingredients.
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.
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.
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Chicken Pot Pie
Ingredients
Instructions
Notes
Other chicken pot pie recipes you might enjoy from around the internet:
- Deep Dish Chicken Pot Pie from Baking Bites
- For the Love of Cooking’s Chicken Pot Pie
- Chicken Pot Pie with Herbed Potato Crust from Cheeky Kitchen
- Ina Garten’s Chicken Pot Pie
- Chicken Pot Pie from She Wears Many Hats
What I was writing about…
- One year ago: Cheesy Chili Cornbread
- Two years ago: Braggin’ on BeeBop
Barbara | Creative Culinary says
atThis 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!
Lana says
atIt’s definitely quick and easy, Barbara. And I really enjoy using the frozen puff pastry for this.
Kathleen says
atOh man this looks gorgeous!!!
Lana says
atThanks, Kathleen!
Zesty Cook says
atI love the theme of posting simple recipes—keep ’em coming!
pam rauber says
atI 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.
Lana says
atGreat, Pam! I’d love to know how it turns out for you.
Gio says
ati 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! :)
Lana says
atWelcome, Gio. Hope you’ll visit again.
Neena says
atThis is beautiful. Good job. Wish I had some on this cold night.
Lana says
atWish you were here. I’d make one for you.
Shelby says
atI haven’t had chicken pot pie in a long time, this looks comforting and warm AND delicious!
Anne @ Quick and Easy Cheap and Healthy says
atThat looks like such delicious comfort food!
Bunkycooks says
atWhat a perfect dish to have for these cold nights! This is one of our favorite comfort foods.
Lana says
atOne of ours, too, Gwen.
Mari @ Mari's Cakes says
atPerfect pot pie! It looks scrumptious, Lana :)
Have a wonderful weekend.
Lana says
atThank you, Mari! Hope your weekend is nice.
Candace says
atI 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!
Lana says
atGreat! Hope you enjoy it.
claudia lamascolo says
atSalivating! at 7am wonderful gravy and veggie shot here!
Rachel [email protected] says
atThis 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.
Faith says
atLana, 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!
Melissa Loh says
atThose pies look as pretty as a picture. I wonder how well they’d turn out in single serve ramkins.
Lana says
atMelissa – They would be perfect for single portions! Works very well that way.
Heather | Farmgirl Gourmet says
atGORGEOUS 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. :)
xoxo
Heather
Kayla @ Sheriff of the Kitchen says
atYour 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!
Candy says
atAbsolutely gorgeous! Pot pie is one of my family’s favorite meals!
Diane {Created by Diane} says
atlooks great!
[email protected] says
atI 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!!
Jenny - Sugar Loco says
atYUM!!!
Tina says
atMade 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 :)
Lana says
atSo glad you enjoyed it, Tina.
bats says
atThis 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?
Lana says
atThat’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.
Chantelle says
atOMG 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.
Carolyn says
atCan 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?
Lana Stuart says
atCarolyn – 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.
holly26 says
atI 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!
Nancy says
atCan 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.
Lana Stuart says
atHi 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.
nancy says
atWhat’s the best type of dish to prepare this in?
Lana Stuart says
atI normally use a ceramic baking dish. Really any dish that is oven safe can be used.
Roger says
atMade 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
Lana Stuart says
atGlad 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.
Joy says
atYour 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.
Sherry says
atSuch 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.
Lana Stuart says
atThank 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.
Pam says
atLana, 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?
Lana Stuart says
atSure, Pam. Just divide it however you like and place it in smaller containers.
Angelina says
atHi Lana: I never made chicken pot pie, but I’d sure like to give it a try, since yours looks & sounds delicious! After reading several other recipes for this dish, I gather that when you serve it, you just spoon it out into a bowl with a piece of the pastry on top…. (since it seems to have the consistency of a stew). In other words, you can’t slice it, right? Nevertheless, I like that your recipe calls for puff pastry instead of pie crust dough. I’m definitely going to try making this.
Lana Stuart says
atYes, it is exactly that, Angelina. Basically a stew with the crust on top.
Maribel says
atHi Lana, I read most everyone’s comment but did not come across what I had in mind about this recipe. You did not indicate what size pan /container to use nor how many servings this would yield (at least I did not see any comments, perhaps I overlooked it). Really appreciate if you could clear this up. Thanks.
Lana Stuart says
atIt’s difficult to give exact measurements, Maribel, since this is such a flexible recipe. I tried to convey that throughout the post. I simply choose a baking dish that will fit within the rolled out puff pastry. If I have filling left, I put it in a second smaller dish. Or sometimes, I cook the whole recipe in individual serving size dishes. You just do whatever works for you. The recipe as written makes about 8 servings.
Nancy Koski says
atI just made this recipe and added thyme. It was the best pot pie I have ever had. In stead of the puff pastry, I used regular pie crust…worked out great.