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!
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.
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.
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.
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
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 20 minutes
- Yield: 4 1x
- Category: Main Dish
- Method: Bake
- Cuisine: American
Description
My favorite chicken pot pie recipe with three easy shortcuts to make dinner prep simple.
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
- Allow puff pastry to thaw at room temperature and then gently unfold.
- In a large pot, melt butter over medium high heat.
- Add onion, celery, carrot, and salt and sauté until onions are translucent and vegetables start to get tender.
- Sprinkle flour over vegetables and cook for 1-2 minutes.
- Gradually whisk in milk, heavy cream and and Better Than Bullion, and bring to a slow boil.
- Simmer gently over medium heat until sauce begins to thicken (5 minutes).
- Turn heat to low, and add chicken, peas and thyme.
- Preheat oven to 400 degrees.
- Pour chicken mixture into a 9 x 9 baking dish.
- Cut puff pastry into 12 equal strips, using fold lines as a guide.
- Lay puff pastry strips over chicken mixture, weaving it together to form a lattice pattern.
- Using a pastry brush, brush egg onto the top of the puff pastry.
- Bake at 400 degrees for 30-35 minutes. The top of the puff pastry will be a deep golden brown color.
- Cool for 5 minutes before serving.
Nutrition
- Serving Size: 1 Serving
- Calories: 732
- Sugar: 4.3g
- Sodium: 583mg
- Fat: 52g
- Saturated Fat: 21g
- Unsaturated Fat: 27g
- Trans Fat: 0.8g
- Carbohydrates: 37g
- Fiber: 2.3g
- Protein: 29g
- Cholesterol: 186mg
Jamie@Milk 'n' Cookies says
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!
Michelle says
Hi I am a new cook. I don’t understand what to do with the chicken.. Do i shred it?
Julie says
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.
Ashley says
Hi julie. Can i use 2 pie crusts for this recipe
Julie says
Yes I think that would be fine.
Julia says
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!
Joyce says
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?
Carolyn says
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.
Julie says
Thanks so much for the tip Carolyn!
K Stone says
This looks wonderful, any recommendations on a bottom crust & top crust pot pie?
Dolly Vargas says
I love this pot pie!!! Can it be frozen after it’s baked? Thanks
Chelsea says
Can you use almond milk in place of regular milk?
Julie says
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!
andrea says
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.
Kevin says
It also works well with lactose free milk if lacoste is what you’re trying to avoid with the almond milk.
Candace says
I just baked this tonight with almond milk and left out the milk and heavy cream. I used 2 1/2 cups of almond milk and instead of 2 tbsp. of flour, I used 1/3 cup of flour and made sure to cook for the full 2 minutes to bake off the heavy flour taste. Turned out beautifully! First time making it diary-free for a lactose intolerant friend. This recipe never fails!
Mary says
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?
Julie says
Thank you for the feedback Mary. I haven’t tried a bottom crust but I think pre-baking would be a good idea
Jen @ Savory Simple says
This might just be the prettiest pot pie I’ve ever seen!
Julie says
Thanks Jen! The puff pastry does all the hard work :0)
Jenna says
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.
Julie says
Oh yay! Thanks for letting me know how it turned out.
Marta Fraley says
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.
Julie says
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!
Emily says
Can’t wait to try this tonight! Could I use 1/2 &1/2 instead of heavy cream?
Julie says
Emily, I think that would be an ok substitution. Hope you enjoy!
Celine says
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! 🙂
Julie says
Perfect! Love the idea of making ahead and freezing for later.
Sylvia says
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?
Julie says
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.
Joyce says
Did you bake the Pot Pie before baking or after? I would like to make some in advance too. Thanks.
DebWV says
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
Will says
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…
Shelly says
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.
Julie says
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)
Nieves says
Wow!! looks delicious and spectacular
Thanks for share it
Hugs from Spain
Julie says
Thank you!
Gail Dodson says
What is Better than Bullion chicken base?….in the refrigerated section of the market? Is there a substitute for that? Thanks
Julie says
It is near the canned or boxed chicken broth and soup. It’s very handy!
Nina says
I use a chicken base that’s actually MUCH tastier than “Better Than Builion “. It’s called MINOR’S CHICKEN BASE!
IT COMES IN ONE POUND TUBS AND MUST BE REFRIGERATED AFTER OPENNING. RESTSURANTS USE THIS! It can be found in some grocery stores, and at BJ’s wholesale club.
Dani says
Have u ever made this 1-2days in advance and just cover and refrigerate? And then add the puff pastry before baking and bake after? Do u think it would still have a good consistency or thicken too much? I’ve made this but only same day/served right after. Thinking to pre prep for holiday.
Vanessa says
Hey there….I would love to make this but I’m not sure what “better than bullion” chicken base is
Julie says
Hi Vanessa, you can find it in a small jar near the chicken broth and soup section. Hope this helps!
Jill says
Delicious! Love that there is no canned product. Best chicken pot pie I’ve ever had!
Julie says
So glad you liked it Jill, and thanks for letting me know!
Amy says
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.
Julie says
I’m so happy to hear that! Thanks Amy!
Rachel says
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!
Julie says
You want to use the puff pastry. You just unfold and cut it into strips. Hope you enjoy!
Patty says
What is the difference between puff pastry and phyllo?
Julie says
What a great question Patty! The main difference is the texture when baked, but here is a great article that explains each dough.
http://www.thekitchn.com/whats-the-difference-between-phyllo-and-puff-pastry-word-of-mouth-219133
Tori says
Hi, new to the site! I’m using my phone it’s hard to locate a comments button. My question is do I put any puff pastry on the bottom of the pan? If not, what prevents it from spewing out the sides and dripping when I remove?
Julie says
Thank you for your question, Tori. I have had some readers add a bottom crust, but the recipe does not have puff pastry on the bottom as written. It is more of “mock” pot pie, and when you cut into it, it does not stay in a neat square but is a bit more rustic.
Mindy says
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.
Julie says
I’m so glad it was loved by all! And yes, I know the peas can be a little controversial :0)
Liane says
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!!
Julie says
What a sweet review! So glad you love it too!
mary says
Can this be made ahead and kept in the freezer?
Julie says
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.
Debbie says
When you made it in the morning for dinner did you put the pastry on in the morning or just before you baked it?
Julie says
I put the pasty on in the morning. You can do it either way.
Krissy says
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.
Julie says
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.
Julie says
PS. For the egg, either way is fine.
Courtney says
Can this be doubled easily?
Julie says
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!
Courtney says
Ok! So I just buy two sheets of puff pastry? Could I use already made pie crust and just roll it out over it?
Julie says
Two sheets of puff pastry is good- usually it comes with two sheets per box. I haven’t tried pie crust but that could work too.
Sue says
I use the pie crust it’s easier and taste great
Gail says
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.
Julie says
Good to know, thanks Gail!
Kathleen says
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.
Julie says
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.
Jennifer says
Can you add cream of chicken soup to the recipe to make it more thick
Julie says
You are welcome to do that if you like, but I find that is thickens a little as it bakes so it’s not really necessary.
Jerry Cline says
What is the brand name and model name of the fork (shown in the image)?
Julie says
Jerry, I believe that would be Oneida Satin Sand Dune.
Jerry Cline says
Julie –
Thank you for your reply, and you are correct; I researched that and was reminded of a similar Oneida of Stainless that I’ve bookmarked, intending to order but never did… Now its time to do that before I forget again! ;-]
Julie says
Glad to help!