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.
Print
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
Laura says
Best Pot Pie recipe! I tried it tonight and it was so yummy!
Julie says
Thank you! So glad you loved it!
Lisha Rink says
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.
Julie says
Great idea! Thanks for sharing!
Stacy says
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!
Patty says
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!!
Julie says
Patty, thank you! I’m so glad you enjoy this Chicken Pot Pie!
Barb Rieben says
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
Julie says
Thank you Barb!
Lisa says
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.
Julie says
That sounds wonderful, Lisa. Thank you for trying it out!
Barbara Luby says
Anyone know of this recipe can be frozen for later? Cook before freezing or not?
kathi says
this looks wonderful!!! I am going to make this, this week……..I seen several comments about the PP being soggy, the last time I made a
CPP with PP, I cooked the PP on a separate cookie sheet and hen it was done I picked it up and placed it on top of my cooked CPP, worked great……hope this helps.
Julie says
Great idea Kathi, thanks!
Clarissa edgina says
Can I use round pie pan instead of rectangular baking dish? How long do I have to cook for the temperature? And the time? Thank you and have great day
Teddy says
This is actually the BEST chicken pot pie I’ve ever eaten. I made some minor changes to fit my personal style/taste and it still turned out excellent.
My adjustments:
– shredded store bought lemon and fennel rotisserie chicken. I included pieces of skin for added flavor. Definitely helped add some more layers.
– added a TOUCH of cayenne pepper to give it a little kick, did not want it to be over powering. It was the perfect twist.
So excited to give it another shot now that I am more comfortable with the steps. Honestly, these instructions are down to a perfect science. It truly takes 5 minutes for that gravy to thicken up. It was so exciting watch it come together. My advice, don’t be afraid to break away and loosen up a little with your measurements. Taste as you go!!
Julie says
Great feedback, thank you! So glad you enjoyed it!
Michelle says
I’ve made this one twice now and my man and I absolutely love it! I like to double up on the veggies and include shiitake mushrooms as well. So tasty! Thank you for posting this one!!
Julie says
Glad you guys love it!
Karen M. says
I used my own turkey pot pie recipe but did use your method and cooking instructions for the puff pastry lattice top. Thank you. 🙂
Barb4otr says
I love this recipe! Is there nutritional information available? Thanks!
Patty says
Great pot pie recipe, exceptional presentation and extremely easy to make.
Julie says
Thank you so much, Patty!
Chelsea says
Man I am beyond frustrated. The first time I made this recipe it was a hit with all of my family and myself. But the last two times I tried to make it the puff pastry wouldn’t cook all the way through and just the top would cook .. it was either burn the top for it all to cook or eat it with the dough not cooked all the way 😭. I don’t know what the heck is wrong but I am very upset. I was trying to redeem myself from last times failure and now I don’t even want to try it ever again.
Bridget says
I’ve had trouble with the puff pastry also and I just make the filling and serve it over some biscuits instead. It’s a hit!
Karen says
The recipe was simple and the filling was delish! My issue was with baking it with the lattice puff pastry topping! The filling bubbled up covering the lattice topping and making it doughie and not very pretty like the photo. 🙁
Julie says
I’m glad you like it! I have had the same issue with the puff pastry at times – and I’m wondering if it is when it has been in my freezer for a while and is closer to my expiration date. Or possibly if it was thawed and refrozen in the process of shipping it to the grocery store.
Joanna says
We actually use this recipe for the filling in our chicken pot pie calzones. (I say “our” but it’s all my husband’s creation.) It’s delicious! Today we have a friend with a dairy allergy coming over, so he swapped out the heavy cream and milk with Ripple and it worked out great!
Julie says
Great idea. That sounds amazing!
Tracey says
I never leave comments, but Im making this recipe tonight. And just wanted you to know how much my whole family loves this recipe!!! Thank you for sharing. Tracey
Julie says
So glad, thank you Tracey!
Windy says
My store was totally out of puff pastry so I used a pie crust instead. It turned out great! Hubs said it was great about 5 times while we were eating.
karen says
I didn’t read the whole long comment list, but don’t think you suggested a substitute for Better Than Boullion. Can you just tell me how much water you would otherwise add if using 1 tsp., so I can work out the equivalent for the product I use here in Mexico?