Recipes » Main Dish Recipes » Classic Chicken Pot Pie

Classic Chicken Pot Pie

This Classic Chicken Pot Pie, filled with tender chicken and delicious vegetables, is topped with flaky puff pastry and baked until golden.
4.9 from 7 votes
Prep Time 20 minutes
Cook Time 35 minutes
Classic chicken pot pie in a serving dish on a wooden board.

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.

Classic chicken pot pie in a serving dish on a wooden board.

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.

Ingredients You’ll Need

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)

You’ll find detailed measurements for all ingredients in the printable version of the recipe at the bottom of this post.

How to Make Chicken Pot Pie

Let’s Go Step-by-Step

I always like to show you the photos and step-by-step instructions for my recipes to help you picture how to make them in your own kitchen. If you just want to print out a copy, you can skip to the bottom of the post where you’ll find the recipe card.

Prepare the Vegetables

Carrots, potatoes, and pearl onions in a ceramic baking dish.

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

Photo collage showing the cooking of the chicken and making creamy 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

Adding the cooked veggies, mushrooms, and frozen peas to the creamy chicken filling.

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

Make the Puff Pastry Topping

Cutting puff pastry to fit the top of the baking dish.

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

Filled and topped pot pies brushed with egg wash sitting on a baking sheet.

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.

Classic chicken pot pie in a serving dish on a wooden board.
Pin this Recipe for Later.

Recipe Success Tips

  • 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.

Variations

  • 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.

FAQs

I find puff pastry difficult to work with. Is there a substitute?

Sure thing! Instead of puff pastry, you could top your pot pie with canned or frozen biscuits (I’d split them in half) or a refrigerated pie crust.

How long is it safe to keep this in the refrigerator?

You can make your pot pie and store it unbaked for up to 48 hours (cover it well and don’t add the egg wash until you’re ready to bake). The baked pot pie can be stored, wrapped tightly, for up to three days.

Can you freeze a cooked pot pie?

You can freeze cooked pot pie for up to three months. Fair warning — the cooked puff pastry will not hold up well to freezing. If I planned to freeze this recipe, I’d either remove the puff pastry or replace it with a biscuit topping or traditional pie crust.

What the difference between Chicken Pie and Chicken Pot Pie?

In southern culture, chicken pie, also known as “chicken and pastry” is the savory version of a cobbler. Chicken pot pie includes vegetables and has a top crust only.

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Recipe

Classic chicken pot pie in a serving dish on a wooden board.

Classic Chicken Pot Pie

This Classic Chicken Pot Pie, filled with tender chicken and delicious vegetables, is topped with flaky puff pastry and baked until golden.
4.86 from 7 votes
Print It Rate It Save
Course: Main Dishes
Cuisine: American
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 10 servings
Calories: 195kcal
Author: Lana Stuart

Ingredients

  • 3 carrots peeled and diced
  • 2 medium potatoes peeled and diced
  • 1 cup frozen pearl onions
  • 2 tablespoons butter
  • 2 tablespoons oil
  • 2 chicken breasts diced
  • 2 teaspoons salt divided
  • ½ teaspoon ground black pepper
  • 2 tablespoons all-purpose flour
  • 1 ½ cups whole milk
  • 4 ½ ounces jarred sliced mushrooms drained
  • 1 cup frozen peas
  • Frozen puff pastry thawed
  • Cooking spray
  • 1 egg
  • 1 teaspoon water

Instructions

  • Preheat oven to 425 degrees.
  • Place the carrots, potatoes and frozen pearl onions in a microwave safe bowl. Cover with plastic wrap.
  • Microwave on high for 8 minutes.
  • Meanwhile, heat the butter and oil in a large skillet over medium-high heat.
  • Add the diced chicken breast. Sprinkle with 1 teaspoon salt and pepper.
  • Cook, stirring often, until the chicken is no longer pink.
  • Sprinkle the flour over the chicken in the pan. Stir until the chicken is well coated with flour.
  • Slowly pour in the milk, bring to a boil, reduce the heat to medium-low, and cook for five minutes or until slightly 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. Roll pastry to seal any cracks.
  • Invert a 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.
  • Beat the egg and water together in a small bowl. Brush over the pastry.
  • Place the prepared pot pie on a baking sheet. 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 the cool for at least 10 minutes before serving.

Notes

Recipe Success Tips
  • 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.
Variations
  • 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.
FAQs
I find puff pastry difficult to work with. Is there a substitute?
Sure thing! Instead of puff pastry, you could top your pot pie with canned or frozen biscuits (I’d split them in half) or a refrigerated pie crust.
How long is it safe to keep this in the refrigerator?
You can make your pot pie and store it unbaked for up to 48 hours (cover it well and don’t add the egg wash until you’re ready to bake). The baked pot pie can be stored, wrapped tightly, for up to three days.
Can you freeze a cooked pot pie?
You can freeze cooked pot pie for up to three months. Fair warning — the cooked puff pastry will not hold up well to freezing. If I planned to freeze this recipe, I’d either remove the puff pastry or replace it with a biscuit topping or traditional pie crust.
What the difference between Chicken Pie and Chicken Pot Pie?
In southern culture, chicken pie, also known as “chicken and pastry” is the savory version of a cobbler. Chicken pot pie includes vegetables and has a top crust only.
 

Nutrition Information

Serving: 1 | Calories: 195kcal | Carbohydrates: 17g | Protein: 14g | Fat: 8g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 577mg | Potassium: 574mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3337IU | Vitamin C: 18mg | Calcium: 68mg | Iron: 1mg

Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.

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56 Comments

  1. 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!

  2. 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. :)

    xoxo
    Heather

  3. 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!

  4. 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.

  5. 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!

  6. 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! :)

  7. 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.

  8. 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!