Classic Chicken Pot Pie

This easy recipe for Classic Chicken Pot Pie is filled with tender chicken and delicious vegetables. It’s topped with a flaky puff pastry and baked for a lovely family dinner that satisfies during any season of the year.

All cooks need good basic recipes for classic dishes. This is mine for the Classic Chicken Pot Pie. 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 up to you. The beauty of this dish is that you can customize it to be whatever you and your family enjoy!

• It’s a one-dish meal. No sides are really needed unless you just want to.
• The store-bought puff pastry topper is a big time saver.
• It’s a great freezer meal for nights when you’re short on time.
• You can fully customize the vegetables in the filling.
• It’s a wonderful new neighbor gift or dinner for a new mom.
• You can make one big pie or mini-pies for each family member.
• Can be made up to 48 hours in advance.

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For the filling:

• Diced chicken breast (the main protein source for the recipe)
• Carrots (they add a hint of natural sweetness)
• Potatoes (add a hearty flavor that’s classic in a pot pie)
• Pearl onions (the perfect size and shape with no dicing needed)
• Cooked sliced mushrooms (great umami flavor and texture)
• Frozen peas (classic pot pie veggie)
• All-purpose flour (helps thicken the filling during cooking)
• Whole milk (adds creaminess to the filling)
• Butter and oil (for cooking the veggies; also gives a buttery flavor to the recipe)
• Salt and pepper (enhances and balances all the flavors in the recipe)

For the crust:

• Thawed puff pastry (easily found in the freezer section at your grocery store)
• Cooking spray (keeps the crust from sticking to the dish)
• Egg and water (egg wash makes the topping shiny and crusty)

Prepare the Vegetables

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.

Make the Chicken Filling

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 minutes or until the sauce is thickened.

Add Vegetables to Filling

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

Make the Puff Pastry Topping

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.

Brush with Egg Wash and Bake

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 minutes before serving.

• Be sure to cut a vent in the puff pastry to allow steam to escape and to provide for even cooking.
• Allow the chicken pot pie to cool for at least 10-15 minutes before serving. Cooling will help the filling to set and thicken a bit.
• Don’t skip the egg wash. This gives the pastry a lovely shine and crunch.
• You can take a shortcut by using frozen potatoes and carrots if you wish.

• Use boneless, skinless chicken thighs instead of chicken breast.
• Add in your favorites veggies such as corn, garlic, spinach, or chopped asparagus.
• For an extra rich filling, use heavy cream instead of whole milk.
• Add a teaspoon of curry powder to the filling for a curried chicken pot pie.
• Include fresh herbs in the filling; rosemary, tarragon, basil, or thyme are very good.
• Stir some shredded cheddar cheese into the filling for a cheesy chicken pot pie.

🧾 More Recipes You’ll Like

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• Beef and Stout Pie
• Easy Chicken Pot Pie Casserole
• Easy Cheeseburger Pie (with Bisquick)
• Chicken, Leek, and Mushroom Pie
• Italian Style Hand Pies with Marinara Dipping Sauce

📖 Recipe