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Classic Chicken Pot Pie: Best Easy Homemade Recipe

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A quick and easy chicken pot pie featuring a creamy, savory filling with rotisserie chicken and vegetables, topped with a flaky, golden puff pastry crust. Perfect for busy weeknights or game day.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, finely diced
  • 2–3 garlic cloves, minced
  • 2 medium carrots, peeled and diced into small cubes
  • 2 celery stalks, diced
  • 3 tablespoons all-purpose flour
  • 2 cups chicken broth (low-sodium recommended)
  • 1 cup heavy cream or whole milk
  • 1 cup frozen peas
  • 2 cups cooked chicken, shredded or diced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • Salt and black pepper to taste
  • 2 sheets puff pastry (about 14oz or 400g total), thawed
  • 1 large egg, beaten with 1 tablespoon water
  • Sesame seeds or coarse salt, optional for sprinkling

Instructions

  1. Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
  2. Melt butter in a large saucepan over medium heat. Add onions and celery, cooking for 5 minutes until soft and translucent.
  3. Add minced garlic and cook for 1 minute until fragrant.
  4. Sprinkle flour over the vegetables and stir constantly for 1-2 minutes to create a roux.
  5. Slowly pour in chicken broth while whisking continuously to prevent lumps. Stir in heavy cream or milk.
  6. Simmer the mixture for 3-5 minutes, stirring often, until the sauce thickens enough to coat the back of a spoon.
  7. Stir in shredded chicken, frozen peas, dried thyme, dried parsley, salt, and pepper. Taste and adjust seasoning. Remove from heat.
  8. Roll out puff pastry sheets slightly if needed. Pour filling into a 9-inch pie dish or oven-safe skillet.
  9. Lay one sheet of puff pastry over the top. Trim excess dough, leaving an inch overhang, and tuck edges under the rim.
  10. Brush the pastry generously with the egg wash and sprinkle with sesame seeds or coarse salt if desired.
  11. Bake for 25-30 minutes until the crust is puffed, golden brown, and the filling is bubbling.
  12. Let the pie rest for at least 10 minutes before slicing and serving warm.

Notes

Ensure puff pastry is cold when baking for maximum flakiness. Do not overfill the pie to avoid a soggy bottom. The pie can be assembled and refrigerated for up to 24 hours before baking; add a few minutes to bake time if cold. Leftovers keep in the fridge for 3 days or can be frozen for up to 3 months.

Nutrition

Keywords: chicken pot pie, puff pastry, easy dinner, comfort food, weeknight meals, homemade pot pie, quick recipes

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