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Chicken Pot Pie

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Don’t you love it when you decide on what to make for dinner and you just so happen to have everything you need right in your very own kitchen? It’s rare, but it happened to me when I had a craving for chicken pot pie.

I started rummaging through my fridge, pantry, and freezer, and was amazed to find that I could pull this together without even running to the store. I found puff pastry leftover from my Peach Tarts, heavy cream from my Salted Caramel Oat Bars, and fresh thyme from my Slow Cooker Pot Roast.

Unheard of!

Chicken Pot Pie in a baking dish.

My Walmart lady and I are so tight, she whispers price matches to me when I forget to check the ads. She thinks my boys are cute and “so well-behaved”, which makes me wonder what kid-shenanigens she witnesses on a daily basis. Because my boys are sweet, but we have our moments.

Like the time I was trying to decide whether I should buy regular or center cut bacon, and I looked down to see my three-year-old poking holes with his finger into the Saran wrapped raw ground beef!

Being a mom is exceedingly and abundantly a very humbling experience.

Chicken Pot Pie in a baking dish.

And that’s why I’m so thrilled when I can make dinner with what I already have. What I love about this recipe, is that it offers three shortcuts to make things easier.

First of all, I used puff pastry instead of making pie crust. Second, I used a pre-cooked rotisserie chicken from the grocery store instead of cooking my own. And lastly, I used a chicken base called “Better Than Bullion” instead of homemade or canned chicken stock. So very handy to have in the fridge all ready to go.

Chicken Pot Pie in a baking dish.

This Chicken Pot Pie has become one of my most popular recipes, and I think my mom is it’s number one fan! She makes this recipe a lot when she has company over. It pairs really well with a nice green salad, and that fancy lattice crust makes dinner guests feel extra special.

Don’t worry if you’ve never made one before, it’s really not too difficult. Make sure you are working with very cold strips of puff pastry. If they get too warm and soft they will be harder to work with, so you can pop them back into the freezer for a few minutes if needed.

This is the best lattice crust tutorial I’ve ever seen, and it’s super helpful to have that visual if you’ve never made one before.

Chicken Pot Pie piece on a plate with a fork.

Once you give this a try, you’ll be so happy to have it in your recipe box! Enjoy!

Disclaimer: the links in this post for the Better than Bullion chicken base are Amazon affiliate links.

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Chicken Pot Pie - my favorite chicken pot pie recipe with three easy shortcuts to make dinner prep simple

Chicken Pot Pie

  • Author: Julie
  • Yield: 4-6
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Ingredients

  • 1 sheet frozen puff pastry
  • 4 tablespoons butter
  • 1/4 cup chopped onion
  • 1/4 cup chopped celery
  • 1/4 cup chopped carrot
  • 1/4 teaspoon salt
  • 2 tablespoons flour
  • 2 cups milk
  • 1/2 cup heavy cream
  • 1 teaspoon “Better Than Bullion” chicken base
  • 2 cups cooked chicken, chopped
  • 1/2 cup frozen peas
  • 1/2 teaspoon chopped fresh thyme, plus more for garnish if desired
  • 1 egg, beaten slightly with a fork

Instructions

  1. Allow puff pastry to thaw at room temperature and then gently unfold.
  2. In a large pot, melt butter over medium high heat.
  3. Add onion, celery, carrot, and salt and sauté until onions are translucent and vegetables start to get tender.
  4. Sprinkle flour over vegetables and cook for 1-2 minutes.
  5. Gradually whisk in milk, heavy cream and and Better Than Bullion, and bring to a slow boil.
  6. Simmer gently over medium heat until sauce begins to thicken (5 minutes).
  7. Turn heat to low, and add chicken, peas and thyme.
  8. Preheat oven to 400 degrees.
  9. Pour chicken mixture into a 9 x 9 baking dish.
  10. Cut puff pastry into 12 equal strips, using fold lines as a guide.
  11. Lay puff pastry strips over chicken mixture, weaving it together to form a lattice pattern.
  12. Using a pastry brush, brush egg onto the top of the puff pastry.
  13. Bake @400 degrees for 30-35 minutes. The top of the puff pastry will be a deep golden brown color.
  14. Cool for 5 minutes before serving.

 

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Comments

  1. I love when I find myself with a craving, and already have all the ingredients on hand. It’s like the recipe was just meant to happen.

    Your Chicken Pot Pie looks beautiful — especially that perfectly golden lattice crust. I’ve never thought of pot pie as an elegant meal, but I might have to change my opinion after seeing your recipe!

    Reply

      • Hi Michelle, thanks for your question. This recipes calls for 2 cups of chicken that has been cooked and cut into bite sized pieces. Shredding is fine too, just personal preference. The easiest way to do this is to just buy a rotisserie chicken at the deli and remove the meat, discarding the bones and skin. Hope you enjoy! Let me know if you have any other questions.

        Reply

        • Save the bones and skin!! Add some onion, carrot, celery, salt, pepper, bay leaf all in a large pot, cover with water, simmer for 24 hours- makes an excellent chicken stock!

          Reply

          • Do you really mean to simmer for 24 hours???????

            If making the chicken pot pie in advance should we freeze it before or after baking it with the puff pastry on the casserole?

        • In my old age I like to do everything as quickly as possible. I must admit I LOVE the bags of Tyson diced — already cooked — frozen chicken. I measure what I need and after the chicken has thawed a little I cut chicken chunks into little smaller pieces (if needed) and put them into whatever I’m making … super easy! Close the bag and put back into the freezer for later use.

          I also use it when I make a chicken corn chowder and works like a charm!! Should also mention there are other bags of frozen chicken other than Tyson.

          Reply

      • I’m guessing that would be fine, but not sure since I haven’t tried it myself. Let me know how it goes if you try that substitution. Hope you enjoy!

        Reply

        • I’ve made this recipe many times using Almond Milk and it turns out great! I forgo the milk and heavy cream as our family is lactose intolerant. You may need to use a little more flour to get the thicker consistency for the sauce.

          Reply

    • I recommend more veg—-about 1/3 C each of the raw veg. More chicken doesn’t hurt either. Salt can be eliminated as you get saltiness from the Better Than Bullion. Ever tried makin it with a bottom crust, too? Maybe pre-bake the bottom crust a bit first?

      Reply

  3. I made this tonight for some dinner guests and there was nothing leftover after dinner. Everybody loved it! It’s definitely a new favorite around here.

    Reply

  4. Julie, thanks for a recipe even I a not so handy Grandma could make. But also I have to say thanks for the part about your three year old. You see many, many moons (and years) ago my three year old daughter poked a hole in a pack of hot dogs and was eating one by the time I had unloaded all my purchases on the conveyer belt at the store. I was so afraid that people would think I never fed her! Oh well, thanks again for the recipe and the memory.

    Reply

    • Oh Marta, you just made my day! So glad to know I’m not the only one who has a story like that. Hope you enjoy the recipe, and have a lovely day!

      Reply

    • I did use half and half because that’s what I had, and it was delicious!!!! A new family favourite for sure! In fact, it was so good that the next day I made 4 and froze them (I used pie shells and then puff pastry for the top) Looking forward to eating them soon! 🙂

      Reply

      • Freezing these is such a great idea! I’m trying to make some dinners for my friend whose baby is due any day now! What is your suggestion on cooking them after they’ve been frozen?

        Reply

        • Although I haven’t tried this, I would freeze it after assembled, but before baking. Then I would thaw it in the fridge for a day before baking.

          Reply

      • Did you bake the Pot Pie before baking or after? I would like to make some in advance too. Thanks.

        Reply

        • Joyce,
          I don’t know if you got your answer yet, but she said to wait until you want the chk pp to bake it. Freeze it first, take it out to thaw, after thawing, brush on egg wash, bake it, allow a little extra time for baking since it will be going into the oven cold. Make sure you bake it as dark a golden brown as you can. If not, some ppl say the crust is doughie in the middle

          Reply

          • Just a though…..but could you cook off the dish and add the lattice work to the last ten minutes or so?…..that way you get ho pie and fresh baked puff pastry….also could I use any other Tube type dinner roll? I am thinking from a frozen pot pie. Pre made…
            At any rate this is my new plan for tomorrow’s dinner…

  6. Thank you for sharing this recipe. I love chicken pot pie, but my family has always been a bit resistant to it. Today I tried this recipe. I made one for a family in the church and one for us. Not only were they gorgeous, they were delicious. Very different from any other I have tried. It was a hit! My girls made me promise to let them help make the lattice top next time. It’s almost time for bed and I am still feeling stuffed. Thanks again.

    Reply

    • Shelly, thanks so much for letting me know how this recipe turned out for you. I love that you shared with another family, and I LOVE that your girls want to help! You just made my day :0)

      Reply

  8. What is Better than Bullion chicken base?….in the refrigerated section of the market? Is there a substitute for that? Thanks

    Reply

  9. Hey there….I would love to make this but I’m not sure what “better than bullion” chicken base is

    Reply

  11. I have to say, this is THE best pot pie I have ever had, never mind the prettiest! Thanks for sharing your recipe, I will never make this any other way.

    Reply

  12. Hi Julie,
    I am going to make this tonight! Looks delicious by the way :). Could you please tell me if I should be using phyllo sheets or just the puff pastry dough rolled out and cut? Thx so much!

    Reply

  13. I have never had a chicken pot pie that I liked, mostly because they all had peas in them. In my 21 years of marriage and two children later, I have never made one. I tried making your recipe tonight (no peas :0) and my family and I all LOVED it. Thank you for a simple yet delicious recipe.

    Reply

    • I too have never liked chicken pot pie because of those “stinky feet” peas & too much crust. But after reading this recipe I was inspired to give it a shot by substituting the peas with frozen, green butter beans that I pre-cooked. I can’t begin to tell you how much I love this recipe! Thank you so much for sharing!!

      Reply

    • Mary, I haven’t tried making it ahead to freeze so I’m not sure. I have made it the morning of to refrigerate and then baked it just before dinner.

      Reply

      • When you made it in the morning for dinner did you put the pastry on in the morning or just before you baked it?

        Reply

          • Did you cook it longer since it was cold from the refrigerator? Did you brush the egg on the pastry in the morning?

            I want to make this ahead, but not burn the pastry.

          • You will need to cook it just a little longer. If I have time, I try to let it sit out on the counter and come to room temp before cooking it. Watch the pastry closely toward the end. Cook it long enough so that the pastry is a deep golden brown. If the pastry is still a light golden brown, the underneath part may be doughy.

    • Hi Courtney! Yes it sure can. You can double the recipe and make it in a 9×13 baking dish. The baking time is the same. You just may have to pinch the puff pastry together to make longer strips to fit the longer dish, but once it bakes you really can’t tell. My mom and I recently made THREE double batches of this recipe to feed a big crowd and it was a hit with everyone! Hope you enjoy!

      Reply

  17. Made this tonite..was delicious and pretty…may I suggest a little more baking time, as the dough in the middle didn’t seem to be done.

    Reply

  18. This looks great. I would like to make it without the boullion base, would I just substitute with salt? I’m trying to not use any processed foods when I can help it.

    Reply

    • The bouillon base does add some saltiness, but it also gives it more of a chicken flavor. Do you have homemade chicken stock? You could substitute chicken stock for some of the milk. Just try to keep the liquid amounts the same overall, and do check for seasoning before you bake.

      Reply

  24. This recipe looks amazing. Do you think it would come out the same if it is assembled and placed in the fridge for a few hours before baking? I love to put together meals that the hubby can throw into the oven while I’m at work. Thanks!!

    Reply

  25. Hi Julie,
    I already have chicken bouillon on hand. Can I use this for the recipe or do I need the “Better Than Bouillon” chicken base that you list?

    Reply

    • Hi Lisa, the Better than Bouillon is more like a paste that you don’t have to dissolve like a cube of bouillon. I prefer the flavor, but if you don’t want to buy it I think you could just dissolve the cube in a small amount of boiling water (maybe 1/4 cup) and add that in it’s place. Let me know how that works for you if you try it. Thanks for your question!

      Reply

      • I made this for dinner tonight and used 1/4 cup boiling water and 1 tsp. Chicken bouillon granules and it worked just fine. Thank you for the suggestion. The pot pie was delicious! My family thoroughly enjoyed it. Comfort food at its finest!

        Reply

  26. Perfect…I’m a terrible cook and my family said it was the best think I’ve ever made…there’s hope for me after all! Thank you so much!

    Reply

  28. Looks fabulous. Quick question I want to make for a friend who has is very ill, as part of the “take them a meal” not sure if I should bake it, then take or let them bake it. Could be up 48 hours later. Would the pastry hold up that long? If I bake, how do you think the pastry will reheat?

    Reply

    • Hi Patti, I love that you are caring for your friend in this way. I’ve never tried making it ahead and keeping it in the fridge for more than 6 hours, but I don’t see why you couldn’t keep it in the fridge unbaked a little longer. I think if you baked the pot pie and then tried to reheat, the crust might tend to be soggy. Hope this is helpful for you. Thank you for your question.

      Reply

    • Amber, I’m assuming you are talking about substituting chicken broth for the Better Than Bullion chicken base? You could do this, but you would have to rework the recipe because adding more liquid would make the sauce too thin. Hope this helps!

      Reply

    • Hi Julianne, I think that will be fine. It just might be a little full in the pan, so maybe put a baking sheet under it while it cooks to make sure to catch anything that bubbles over.

      Reply

  31. This was delicious! I made it exactly to the recipe and will be making this again very soon. It is now my go to CPP recipe! Thank you!!

    Reply

  32. Hi Julie! This looks mighty yummy!! I love chicken pot pie, but haven’t been able to find a recipe I really like. So tonight for dinner I’m gonna give yours a try! I myself had wondered what “Better Than Bullion” is. I had decided to just use chicken bullion instead after searching and searching for the “Better Than Bullion” and not being able to find it. And then yesterday I was at the store and was looking at soups because my 4 yr old is sick. I just happen to look up and booyah! There it was staring at me in its pretty little gold jar! “Better Than Bullion”!! lol!
    So anyway, I do have a question. I like my chicken pot pie with crust on the bottom. Do you think it would be okay to put one of the puff pastries on the bottom of the baking dish before I add the cooked ingredients? Please let me know what you suggest! Thanks so much!

    Reply

    • Glad you found the Better Than Bullion. It’s very handy to have in the fridge when you need it. I think you could try a puff pastry sheet on the bottom, but I’m wondering if it will cook through, or be a little soggy? Let me know if you try it because if it works it’d be delicious!

      Reply

  33. I made this tonight and it was delicious! Loved the Better Than Bullion it is very tasty! Yum. I had never heard of it before and was worried I wouldn’t be able to find it, but there it was with all of the Thanksgiving items they put out in the front of the grocery store. Just staring at me. I didn’t have a 9×9 pan so I used a 8×8 and it worked out just fine! I will be making this again soon! Thank you for the recipe!

    Reply

  35. Hi- Just made this and it is very tasty. However, the cream sauce curdled after I baked it and it became a little runny. Any suggestions on what happened?

    Reply

        • I wonder if you might avoid curdling by reheating the mixture again on the stove top after adding the veggies in before putting it the pan. I used to sometimes have curdling sauce with homemade scalloped potatoes until I started doing this with the potatoes. High heat can also cause cream sauces to separate, but you need the high temp for the puff pastry. I hope my trick does the trick.

          Reply

          • Sorry, let me clarify that after rereading the directions…I should have said after adding the last ingredients to the sauce (peas and chicken), I would bring the sauce back up to temp and then put everything in the baking dish.

  36. Like many I found this on pinterest and am planning on making it tomorrow – thanks so much. Yet another question about making it ahead of time – did you brush the egg on the crust in advance as well? I would like to assemble this all in the morning and put it in the oven right when I get home, but I am wondering if it would be too soggy. Thank you!

    Reply

    • I believe I did brush the egg on ahead of time. I have made it a few hours in advance and it was not soggy. But you could save this step for the very end just to be on the safe side. The most time consuming part is weaving the lattice crust. Hope you enjoy!

      Reply

  37. I’m making this for thanksgiving leftovers, could I use turkey instead of chicken? Would that still work with the bouillon?

    Reply

  39. That base contains MSG. Look up all the names that product people use to avoid labeling something as having MSG. It tastes delicious because of the MSG.

    Reply

  43. I made this for dinner last week and it was SO delicious that the next day I made 4 more and froze them! I did use half and half instead of cream (because that’s what I had) and I froze them into pie shells and used the puff pastry for the top. I cooked it and then froze it. We had it for dinner tonight (the frozen one) and it was just as delicious as unfrozen. Thanks so much for the delicious recipe – even my picky 2 year old loves it. Success!

    Reply

  45. i just made this with turkey instead of chicken and it was amazing!!!
    And I did put the other pastry dough Sheehan the bottom, it got a bit soggy but overall I’m glad I put it there-helped the scooping out while serving!
    Thank you for a wonderful recipe!! I will be making this again many times, my husband loved it.

    Reply

  46. I made this last night and it was amazing! I doubled the recipe and just use bouillon cubes (I couldn’t find Better Than Bouillon brand). I will definitely be making this again, thank you!!

    Reply

  47. I just had to let you know how much I enjoyed your chicken pot pie. I had never made it before, but when I found your recipe I decided to try it. Thank you! I have made it 3 times now and it was terrific each time, my husband also loves it. Thanks again. Marie

    Reply

  48. Hi I am planning on making this for a big family meal for this Wednesday. I was wondering if you can prepare and cook it then freeze it? If o, how long would you recommend to cook it for and would I have to defrost it before cooking again?

    Thanks 🙂

    Reply

    • Georgie, I have not done that before. If you wanted to make just the filling ahead of time and freeze it, then you would just need to thaw, and add the puff pastry top and bake as directed. Hope this helps!

      Reply

  49. I made this tonight and the filling was delicious but the crust was very gummy even tho it browned nicely. What did I do wrong? Do I need to roll dough out thinner?? I really want to try again!

    Reply

    • I don’t think you did anything wrong Gabby. The underside of the puff pastry definitely won’t be as crisp as the top. But if you feel like the top is getting too browned before the puff pastry is fully cooked, just cover loosely with foil, or start it out on a lower rack. Hope this helps!

      Reply

  50. Yum! So Easy and the whole family loved it! I forgot to interweave the puff pastry, it turned out fine, added potatoes and replaced peas with some thin asparagus chopped( put it in raw just before pouring into the baking dish). Thanks so much for a new favorite.

    Reply

    • I haven’t tried it that way so I can’t say for sure, but I think if you just use whole milk for the 2 cups of milk that are called for, and then just leave out the heavy cream, you should be okay. Might not be as thick and creamy – if you decide to give it a try let me know what you think.

      Reply

  52. Made this for a friend and her family while she was undergoing some cancer treatment. Her husband said it was the best pot pie! It looks so fancy, I could hardly believe how easy it was. However, my pastry got way too dark on top and a little undone on the bottom during the 35 minute cooking time. Is there a tip to prevent this next time? Maybe cover with foil?

    Also, I didn’t want to use the better than bullion (too much salt/preservatives but that’s just just a personal preference). I used one of those pre-roasted whole chickens from Costco and it turned out fantastic.

    Thanks for such an awesome recipe!

    Reply

    • How neat that you could help out your friend in this way. You might try covering with foil to give the bottom a chance to get a little more done, but I think because of the white sauce it will always be somewhat less done than the top. Thanks for your comment Lissa!

      Reply

  53. I made this recipe and it turned out great!! I just had one question, do you dissolve the better than boullion in water when you mix in or do you add as a paste?

    Reply

  54. Question… I have made this twice…. and followed the recipe to a T, ( at least I thought, lol)… Both times, everything is perfect UNTIL I bake it… when it comes out, the “sauce” has basically curdled …. it’s lumpy and has a cottage cheese consistency… prior to baking it is creamy and seems to be exactly like it should…. what am I doing wrong?? 🙁

    Reply

    • Christina, how frustrating! I once had that happen to me when I was making scalloped potatoes. I wish I knew exactly why it happened to you. After searching a little, I did find that lower fat content can cause this. Did you by chance use skim milk? Wish I could be more helpful!

      Reply

      • I used whole milk, but thought maybe it was my butter (that I had added a tad too much)
        I’m not sure what I am doing wrong but I will keep practicing until it’s perfect. I love the recipe and crave the taste now. Haha. It’s just so delicious. Thanks bunches 🙂

        Reply

  55. We LOVED your recipe!! Definitely a keeper! The puff pastry looked so pretty and tasted wonderful. There were no leftovers! Thank you for sharing.

    Reply

  56. I’m probably the only one who’s ever done this, but I refuse to use heavy whipping cream so I actually substituted plain nonfat greek yogurt and it still tasted amazing. Loved this recipe!

    Reply

  57. Thank you! I have been searching for the elusive perfect chicken pot pie recipe for 20 years. This is it! The filling was perfect and exactly what I wanted but did not know how to achieve. I was a little inept at getting my puff pastry to look as pretty as yours. I did double it and put it in a 9 x 13, but my lattice was not picture-worthy. I may try pie crust next time, but this recipe is definitely going in my menu rotation forever. 🙂

    Reply

    • That’s great Rory. Don’t worry about the lattice crust. It gets trickier with a 9 by 13 because you have to piece the strips together. So glad you loved it!

      Reply

  58. I made this recipe once already for a friend who had a baby. Then I made it again and doubled it last night so I could make some for a friend who’s child is going to have surgery. This time I had to freeze it so it is ready for her when they come back from the hospital. I am wondering, how long should I tell her to bake it and what temperature.

    I baked it before I froze it so it is fully cooked.

    Reply

    • I haven’t tried freezing it after it is already baked so I’m not sure. My best guess: Thaw it beforehand, and then cover with foil while baking for 30 minutes at 350. Then uncover and bake for 15 minutes more. Hope this helps!

      Reply

  59. Hi,

    I just wanted to let you know I made this for dinner tonight, and it was delicious! Wayyy better than the recipes that call for cream of chicken soup! I used a boullion cube (a couple of slivers extra too), and it worked fine. I think next time I will try adding a crust/bottom, just because I like crust. 🙂 I definitely will be making this again. We loved it! Thank you for sharing a great recipe!

    Jenny

    Reply

  60. I just made this recipe for the 4th time- and its just delicious, really hit the spot! I’ve served it to guests at parties and also on cozy nights in. Its one of my go-to recipes. Thanks for sharing.

    Reply

  61. Hi Julie,

    I just assembled my chicken pot pie and it looks great! I can’t wait to bake it later tonight and get a taste of it. It tasted wonderful from what I tried in the pot, Thank you of such an easy recipe. I am going to leave the brushing of the egg until the minute I put it in the oven.

    Reply

  62. I love this recipe! I have made it several times and it is always a hit. I saw some people mention a bottom crust, which I love as well. The first time I made it, the bottom crust was soggy and doughy and not great. So the second time I partially baked the bottom puff pastry before adding the filling and it turned out really good.

    Reply

  63. It almost unreal that to wove pastry strips on the hot chicken mixture. I tried it and it was a mess! It seemed that the mixture needed to be harden in a fridge before waving the pastry strips.

    Reply

    • Hi Margot, maybe you could let it cool, or you could also do the weaving on a solid work surface and then carefully transfer it to the top of the chicken mixture as one whole piece and trim as needed. Hope this helps!

      Reply

  64. This Did not turn out well for me for some reason. I used an 8×8 square pan because it’s all I haD so I’m not sure if that was the reason. The inside of the pot pie boiled over top of the pie Crust :/ it was a disaster

    Reply

  65. I made this tonight for the family. It was easy to do. The only problem we had was lack of flavor. Will try steeping some thyme in the milk cream mixture to see if that adds to it. My son wants me to try mushrooms.

    Still have hope for me flavor. Will definitely try again.

    Reply

  66. I am a HUGE Chicken Pot PIe fan and this is absolutely the VERY BEST recipe I have ever tried! I did add potatoes – took one small baking potato, cubed it, precooked it in the microwave, then added it with the peas. Even my husband LOVED it and he has never been a pot pie fan. When i asked what he thought he said, ” Honestly, I could probably eat this every week!” I sent a pic to my younger son in college and he immediately asked if I would make him one to take back to school! Simply delicious!!! Thanks so much for posting it!

    Reply

    • Oh Stacey, you just made my day! Thank you so much for your kind words, and I’m so happy that you enjoyed this recipe. I’m adding potato next time!

      Reply

  67. The first time I made this recipe, I didn’t have half and half, so I googled substitutes :). Cream cheese! Wow, what flavor. My husband requests this every week, but I have to hold him to twice a month. We’ve served to company and everyone raves about it. The casserole I used tonight was a bit small, so I also used a small individual pie pan. So cute. We ate the pie pan and I plan to try freezing the big one. Hope it doesn’t get too soggy when we recook it. Thanks for sharing this yummy recipe.

    Reply

  68. This may be a silly question, but going to ask it anyway. Which way do y ou cut the strips of puff pastry. Long way or the short way? If the short way, maybe not enough or long way too long and then cut?

    Some one ask about the curdling. That has happened to me when making scallop potatoes. Still tastes great though. I think you mentioned fat content. That may be it. Because I think I made it with low fat milk.

    Reply

    • Hi Sunny, thanks for your question! I cut the puff pastry in the direction that gives me the longest strips. Trim the ends to fit if needed. Hope you love it!

      Reply

  69. Thanks so much for this recipe! I made this last night and added mushrooms while cooking the onions, carrots, and celery. It came out so delicious that I made it again tonight!!!

    Reply

  70. This was DIVINE. Made it tonight and it was absolutely beautiful. Even my very critical hubby said it was “photo worthy” and the taste was just as good :D. Definitely adding this to our regular recipes.

    Reply

  71. This may be a silly question, but I have never heard of puff pasta. Could you tell me what it is and where I can find it?

    Reply

    • Great question! Puff pastry is in the frozen section of the grocery store, usually by the frozen desserts. It comes as a flat, frozen piece of dough, but when you bake it becomes very buttery and flakey.

      Reply

  72. I want to use the chicken base. But my stomach can’t handle a lot of cream and milk. Do you think I could do one cup of milk and I cup chicken broth. And keep the chicken base and heavy cream?

    Reply

    • Heather, I’m not sure how that will turn out because I haven’t tried it, but you could give it a go and see what happens. It may just be little thinner.

      Reply

  73. I’m planning on making this chicken pot pie tonight! Thank your for the recipe 🙂 What method would you suggest for cooking the chicken beforehand?

    Reply

    • I use a rotisserie chicken from the deli at the grocery store. My mom likes to cook a whole chicken in the crockpot. You could also just roast a whole chicken, or bone-in breasts in the oven.

      Reply

  74. Thank you for this recipe! I’m usually a food blog creeper, and never take the time to post comments. But I must say: the pot pie was ~ABSOLUTELY DELICIOUS~, the best I’ve ever tasted and SO much easier and quicker to prepare than I expected—which is important given our family’s busy schedule. I served it at a get-together and there were no leftovers. It fed 5! I had no issues with spillover or placing the pastry on top. This meal is definitely going on rotation for us.

    Reply

  75. Hi Julie!
    I made this tonight- delicious!!(I used leftover turkey from Thabksgiving!) My only question, my braded puff pastry didn’t puff up or get crispy. Do you have any tips not sure what I did wrong. It seems like, because was resting on the pot pie liquid it stayed limp. Has this happened to you? Looking forward to making again!

    Reply

    • Hi Jules! I’m glad you liked it, and great idea to use turkey. I know what you mean about the top not puffing up as much – I think it is because of the creamy layer below. I think it helps a little to make sure your oven rack is a little higher than center.

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  76. After making the lattice puff pastry, I popped it in the freezer for a bit to let it harden. This made it pretty easy to move onto the chicken mixture without making a mess

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  77. The recipe was spot on,I just have trouble making the lattice. I also used the same recipe to make a beef pie, just changed the chicken bullion to beef bullion and the chicken to a flank steak.
    Thank you for sharing. Have a great and saved holiday

    Reply

  78. I’ve just finished making this recipe. It tastes great however my milk seperated or curdled! Do you know why this would have happened? It came cold from the fridge and so did the cream.

    Thanks!

    Reply

    • That happened once when I was trying to make scalloped potatoes and I couldn’t figure out why. I’m glad it still tasted good. I read up about it a little and it seems like it has to do with the fat content in the milk/cream – that if there’s not enough it can curdle.

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    • Hi Gen, this pot pie just has the lattice crust on top, nothing underneath. It is sort of like those chicken and biscuit casseroles, except the woven puff pastry instead of biscuits. So a little different than a true pot pie :0) Hope you get the chance to make it!

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      • Thanks for getting back so quick! It’s on the menu for this week! I can’t wait, I’m hungry thinking about it 😊

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  83. maybe you can tell me what I’m doing wrong. when I use puff pastry it will be nice and brown on top but raw dough under. I have tried all I can think of but cant figure out what I’m doing wrong, it just never cooks beyond
    the very top browning.

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  84. Hi, new to the site–thanks for the amazing recipes!

    Is there a difference in using pie crust vs. puff pastry in terms of taste of presentation?

    Additionally, can I use a bullion cube rather than the better than buillion….is there a difference?

    Thanks

    Reply

    • Hello and welcome! Glad you found me :0) You can use either pie crust or puff pastry for this. The puff pastry is a little lighter in texture, and maybe a little more doughy on the underneath, where pie crust is more traditional. A bullion cube should be just fine. Hope you enjoy!

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  85. Hands down best chicken pot pie ever! The only thing I did differently was I added more chicken base. My family was not a fan of chicken pot pie until I made this and we eat it all every single time. Thank you for a wonderful recipe!

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  86. I make this except I use cornstarch in place of flour, right after that I add 1/2cup white wine, it really takes it to the next level. I have also made this with topping it with a box of cornbread(made as directed on box) when I have been out of P pastry or premade pie crust) I hate making pie crust from scratch)DONT JUDGE ME. ha

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  87. Hi I made this a few weeks ago and loved it! I wanted to make it again, but double it, and put it in a 9 x 13 pan. Have you done this? Does the cooking time need to be adjusted?

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  88. Hi! I made this recipe and it was wonderful! I’m a 20 y/o college student teaching myself to cook, and this was the first recipe I’ve ever made that didn’t come out burnt or nasty-tasting in some way. I halved the recipe and cooked it in my mom’s old donabe pot, and my roommates devoured it right away. Thank you!

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  89. Have made this and it was wonderful! I am thinking of making it into a soup… Any thought on doing anything other than just adding more broth and maybe a little low fat milk?

    Reply

    • I love that idea! I think you are on the right track… you could even add some premade egg noodles found in the frozen food section for a creamy chicken noodle type soup.

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  90. I LOVE this recipe! It has become one of our favorite meals (making it right now!) I add corn instead of peas and it gives it a great sweetness. I serve it like a thick soup in a puff pastry bowl with mashed potatoes on the bottom. Just wanted to thank you for such a delicious, easy meal!

    Reply

    • Holly, you had me at puff pastry bowl… is this like those premade puff pastry cups you can buy in the frozen section or something else? I like how you think!

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  91. Yummmm. I was looking for an easy and delicious recipe for tonight and I found it. This is awesome. I’m heading to the store right now to get the ingredients. This is a great fall dish to make at the beginning of the week and have it last for a few days so you don’t have to cook every night after a busy day. Love it! Thank you.

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  92. I know this is an old post (2013) but I had to come on here and tell you that I came across this recipe a few weeks ago and have been wanting to try it. Last night I finally got around to making this and O M G it was amazing. Now I meant to double the recipe because we wanted left overs but I forgot to double the liquid. 1/4 cup of carrots, celery, and onion didn’t seem like enough of veggies for this dish (when I was chopping and measuring it was not even an entire carrot and the celery was only ONE stalk) SO I used 2 carrots, 2 celery stalks and half an onion. I also used almost the entire chicken (more than 2 cups). I cut up ALL the breast meat and leg meat – didn’t measure how much chicken that was but it was a lot. I did follow the other directions to a T for the sauce and thyme. I was worried that with out doubling the sauce mix, it would come out dry BUT it was PERFECT. I used a 9 x 13 pyrex dish and it all fit perfectly in there. The puff pastry was a bit challenging because it’s so tedious but it was gorgeous once it was all done. This is the best chicken pot pie recipe I have ever had and my family loved it. I brought the left overs to work and had all my coworkers taste it and they LOVED it too and asked for the recipe! Thank you for this! Next time I probably wont weave the puff pastry but I do love the flavors and flakiness of the pastry – absolutely divine!!!!!!!!!

    Oh I also wanted to add that I used your advice and put the oven rack closer to the top so the puff pastry would cook nicely and it worked out wonderfully!

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  93. Just one more person dropping in to say that this is my favorite pot pie recipe! I’m usually indifferent to pot pie, but this recipe is amazing. Thanks for helping me and my family get through a dreary winter! 🙂

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  95. This is one very simple recipe that even a very tired mother like me could resort to. By the way, is there a substitute for eggs, my daughter is allergic to eggs but i just love this recipe.

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  96. I’ve made this a few times now and it’s become a staple in our house! Such a great comfort food meal.

    Question though: I’ve been having issues with the filling bubbling up over the puff pastry, so some areas of the pastry don’t puff up and instead seem to sink down into the filling, not a huge deal, but how do I prevent this from happening??

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  97. I made this last night for the first time and it was amazing! Only changes I made was I added garlic and mushroom when sautéing the onions. I didn’t do celery because I’m not really a fan. And when adding the chicken I also added diced potatoes and carrots I had boiled. Added some extra seasonings. My lattice actually came out perfect! I was shocked for the first time doing it. Such a good recipe. I will defiantly make this again!

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  98. Let me just start off by saying I have found a new chicken pot pie recipe. This was AMAZING!!! I didn’t put celery or peas in it because my husband is not a fan but instead used a can of diced potatoes. I also just bought a rotisserie chicken and used both breasts. The puff pastry is so much better than a pie crust. Thank you so much. I can’t wait to make this again.

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  102. We love this recipe! I usually double it and put the second in the freezer (minus the puff pastry) so that there is an easy meal ready to go.

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  103. Love, Love this Pot Pie recipe. I’ve made it many times and the first time I had huge success with the puff pastry. Since then I’m not sure why I struggle with the puff pastry (maybe it gets too wet from the pot pie gravy?), but we haven’t enjoyed the top. Now I just use a crescent roll sheet and it still works out beautifully! Always get loads of compliments from this recipe! Oh and I add frozen corn to mine also!

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  104. I never leave comments, but I’ve been making this recipe once a month for the last year and we absolutely LOVE it. Comes out awesome everytime!!

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  105. Beautiful. Had not thought of puff pastry, I use cresent rolls, will have to try puff pastry. But I do add a can of small cut green beans, corn, small can of carrots, drained of course. And a can of cream style corn. Just for more vegetables. But yours looks good also. Thanks

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  106. I will definitely try this recipe. But, I will make a drop biscuit instead of the pastry. It is so easy and inexpensive made from pantry ingredients almost everyone has on hand.

    Reply

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