Subscribe to get a free eCookbook with my top 10 recipes + new weekly recipes!

Chicken Pot Pie

5 stars based on 17 votes

chicken pot pie

Now that I’ve submitted the final edits for my cookbook and it’s officially out of my hands (yikes!), one of my goals is to start answering all of your recipe requests. I have a long list, but the dish with the most tally marks is good ol’ fashioned chicken pot pie. Truth be told, I’ve avoided developing a recipe all these years because it can be a pain in the neck to make. Between the chicken, the sauce, and the crust, you could literally spend an entire day in the kitchen. I wanted to come up with an easy chicken pot pie recipe that didn’t sacrifice flavor. After many trials, I found that using a rotisserie chicken for the filling and a good quality store-bought puff pastry for the crust were both excellent shortcuts. With that settled, I moved on to tackle the problem with most chicken pot pies: the bland, goopy white sauce. I thinned the sauce to a chowder-like consistency. I also borrowed an ingredient from my favorite turkey gravy – Cognac – and it added that je ne sais quoi that makes these chicken pot pies next-level delicious.

To begin, dust a clean, dry work surface with flour and place the puff pastry over top. I recommend Dufour all-butter puff pastry if you can find it (it’s sold at Whole Foods) but Pepperidge Farm, which is readily available in the freezer section of most supermarkets, is very good, too.

Sprinkle the pastry with flour and roll to about 1/8-inch thick, smoothing the creases with the rolling pin at the same time. Using a sharp knife, kitchen shears, or a pizza cutter, cut out 4 circles about 2 inches larger than the circumference of your soup bowls. Place the dough rounds on a foil-lined baking sheet and refrigerate until ready to use.

Next, make the filling. In a large sauté pan over medium heat, melt the butter, Add the yellow onion, garlic, celery, pearl onions, and carrots.

Sauté for 8 to 10 minutes, or until the carrots are just cooked.

Add the flour.

Cook, stirring constantly, for about 2 minutes.

Add the broth, cognac, salt, and white pepper. Bring to a boil, stirring with a wooden spoon to incorporate the flour.

Simmer until thickened, a few minutes. Off the heat, stir in the heavy cream, herbs, chicken, and peas.

Ladle the filling into oven-safe ramekins or soup bowls (be sure they are oven proof up to 425°F). The filling should come up no more than three-quarters of the way to the top of the bowls. If you have extra, make another bowl.

Brush the outside edges of each bowl with an egg wash.

Place the cold dough rounds over the soup bowls, pressing firmly around the edges so that the dough adheres, and then brush the top of the dough with the egg wash.

Using a sharp knife, make a ½-inch slit in the top of each pie. Bake for 20 to 25 minutes, or until the pastry is a rich golden brown.

Let cool for about 10 minutes, then use a wide spatula to carefully transfer the hot ramekins to serving plates. Sprinkle a few fresh thyme sprigs over top of the bowls and serve.

For this recipe, you’ll need oven-safe (up to 425°F) soup bowls. You can find them at Pier One, Sur La Table, Amazon, and Bed, Bath & Beyond. To make four servings, use bowls with an 18 to 20-oz capacity. To make six servings, use bowls with a 12 to 14-oz capacity.

My Recipe Videos

Chicken Pot Pie

Servings: 4 to 6
Prep Time: 30 Minutes
Cook Time: 40 Minutes
Total Time: 1 Hour 10 Minutes

Ingredients

  • 1 to 2 packages frozen puff pastry, best quality such as Dufour or Pepperidge Farm, thawed (see note)
  • 4 tablespoons unsalted butter
  • 1 medium yellow onion, diced
  • 3 cloves garlic, roughly chopped
  • 3 stalks celery, diced
  • 1 cup frozen pearl onions (no need to defrost)
  • 3 carrots, sliced into ¼-inch rounds
  • 1/3 cup all-purpose flour, plus more for rolling the pastry
  • 2-1/2 cups low-sodium chicken broth
  • 1/3 cup Cognac or brandy (okay to replace with more chicken broth if avoiding alcohol)
  • 3/4 teaspoon salt
  • 1/2 teaspoon white pepper
  • 1/2 cup heavy cream
  • 1 tablespoon chopped fresh thyme (or a combination thyme, rosemary and sage), plus a few thyme springs for serving
  • 3-4 cups shredded cooked chicken, from 1 rotisserie chicken
  • 1 cup frozen peas (no need to defrost)
  • 1 egg

Instructions

  1. NOTE: For this recipe, you'll need 4 to 6 oven-safe (to 425°F) soup bowls. For larger portions, use bowls with an 18 to 20-oz capacity; for smaller portions, use bowls with a 12 to 14-oz capacity. If making 4 servings, one (14-oz) package of puff pastry will suffice. However, if making 6 servings, you'll need another package.
  2. Line a baking sheet with aluminum foil for easy clean-up.
  3. Dust a clean, dry work surface with flour and place the puff pastry over top. Sprinkle the pastry with flour and roll to about 1/8-inch thick, smoothing the creases with the rolling pin at the same time. (Depending on the brand of puff pastry you buy, you may not need to roll it out that much.) Using a sharp knife, kitchen shears, or a pizza cutter, cut out 4 circles about 2 inches larger than the diameter of your soup bowls. (Alternatively, cut out 6 circles if making smaller portions.) Place the dough rounds on the foil-lined baking sheet and refrigerate until ready to use.
  4. Preheat the oven to 425°F and set an oven rack to the center position.
  5. To make the filling: In a large sauté pan over medium heat, melt the butter. Add the yellow onion, garlic, celery, pearl onions, and carrots. Sauté, stirring occasionally, until the carrots are just cooked, 8 to 10 minutes. Add the flour and cook, stirring constantly, for about 2 minutes. Add the broth, cognac, salt, and white pepper. Bring to a boil, stirring with a wooden spoon and scraping the bottom and corners of the pan to incorporate the flour. Simmer until thickened, a few minutes. Off the heat, stir in the heavy cream, thyme, chicken, and peas. Taste and adjust seasoning, if necessary. (Note that the broth will taste a little boozy at this point. That's okay - the cognac will cook off in the oven.)
  6. Ladle the filling into 4 large or 6 small oven-safe soup bowls. The filling should come up no more than three-quarters of the way to the top of the bowls. Do not overfill.
  7. Beat the egg with 1 tablespoon of water.
  8. Remove the pastry rounds from the refrigerator. Brush the outside edges of each bowl with the egg wash.
  9. Place the cold dough rounds over the bowls, pressing firmly around the edges so that the dough adheres. Transfer the bowls to the foil-lined baking sheet. Brush the dough with the egg wash. Using a sharp knife, make a ½-inch slit in the top of each pie. Place the bowls on the foil-lined baking sheet and bake for 20 to 25 minutes, or until the pastry is a rich golden brown. Let cool for about 10 minutes, then use a wide spatula to carefully transfer the hot bowls to serving plates. Sprinkle a few fresh thyme sprigs over top of the bowls and serve.
  10. MAKE AHEAD: The pies may be assembled and refrigerated up to a day ahead of time. Brush the top of the dough with egg wash before baking.
  11. Note: Nutritional information calculated using 1 package of puff pastry and 3 1/2 cups of chicken.

Once Upon a Chef Cookbook - Coming Spring 2018 - Available for Preorder!

Nutrition Information

Powered by Edamam

  • Per serving (5 servings)
  • Calories: 747
  • Fat: 45 g
  • Saturated fat: 18 g
  • Carbohydrates: 42 g
  • Sugar: 6 g
  • Fiber: 4 g
  • Protein: 35 g
  • Sodium: 678 mg
  • Cholesterol: 163 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

Reviews & Comments

  • 5 stars

    Left out the carrots as hubby doesn’t enjoy them cooked. Such a solid, awesome recipe. As usual, I am impressed, full and happy with yet another of your recipies. Thank you!

    - Karin on December 8, 2017 Reply
  • 5 stars

    I grew up having Swanson Chicken Pot Pies when I cane home from school for lunch. These pies brought back those memories

    My go to Chicken Pot Pie has been made in a 9” pie plate. It is a bit difficult to get an attractive serving. Th individual pies silver that problem.

    Themes are easy to make and they are delicious.

    - Art Sterling on December 7, 2017 Reply
  • 5 stars

    The texture and presentation were right on point. However, I discovered in making it that I am not a fan of celery. It gives off a distinct flavor. But my family enjoyed it very much. I had some extra dough and filling after using all of my individual bowls and baked them in a small casserole size dish – it came out great too!

    - Sarah on December 5, 2017 Reply
  • 5 stars

    This is comfort food that soothes the soul, delicious, perfect for family night or surprise guests with an unexpected delight!!! I can say without hesitation all of the recipes on this site are fabulous and the recipes are clear and concise! Kudos Chef😉

    - Debbie Borgerding on December 4, 2017 Reply
  • 4 stars

    This was excellent. I just wish there was some way for the peas not to cook. I like them just thawed, not cooked. I don’t see any way to do that except to open up the crust after baked, plop them in and cover back up. Can’t stand the taste of cooked peas!

    - Sheryl on December 1, 2017 Reply
  • Hi Jenn, Can you make this with beef instead of chicken?

    - Carolyn on November 20, 2017 Reply
    • Hi Carolyn, You could, but to be honest, I’d opt to use my beef stew recipe as the filling instead.

      - Jenn on November 20, 2017 Reply
  • 5 stars

    This recipe is delicious. I have made it 3 times now. First time I used the the pearl onions, I loved them but the family did not, so the second time I subbed 1/4 in cut yukon potatoes and stirred them in with the onions, celery and carrots (added a little more butter too) The third time I made it in a pie pan instead of individual ramekins and it was amazing again. The cognac makes this dish. Thank you for another fabulous recipe!

    - Rhonda on November 18, 2017 Reply
  • 5 stars

    Made this over the weekend and the family said it’s one of the best things I’ve ever made! Followed the recipe exactly this time; will add some boiled potatoes next time. Love all your recipes, Jen!

    - Sheri on November 2, 2017 Reply
    • 😊

      - Jenn on November 2, 2017 Reply
  • 4 stars

    This recipe is the best chicken pot pie! However, although the puff pastry is pretty, a thin pie crust would be preferable. The puff pastry was just not substantial enough.

    - Connie on October 26, 2017 Reply
  • 5 stars

    I made this for the family using leftover turkey I had brined/injected then roasted. Delicious! I used the cognac as instructed and I’m glad I did. Was a true 5-star recipe, like 99% of the other recipes of Jenn’s I’ve tried.

    - Gary on October 21, 2017 Reply
  • can this recipe be made using maybe two pie plates? Looks really good

    - Judi Richardson on October 20, 2017 Reply
    • Hi Judi, I wouldn’t recommend it. The inside of the pot pie has a soup-like consistency, so it would be really hard to serve this way. Sorry!

      - Jenn on October 20, 2017 Reply
  • 5 stars

    This recipe is delicious! I made it with Pillsbury Crescents. It didn’t puff up and look as nice as yours, but still tasted great! I had leftover turkey, so used that. Had lots of the “soup” left over so I combined it with some sirloin roast made into a stew, and added more carrots and potato. So good.

    - Sandra D on October 19, 2017 Reply
  • I’d like to make this for a potluck. What do you recommend for a single dish (any changes to ingredients/pan size and baking time or temp?

    Also, any suggestions for a dairy free substitute for the heavy cream? I’ve often substituted coconut milk creamer, but welcome your suggestion.

    - Eve on October 16, 2017 Reply
    • Hi Eve, I don’t recommend serving this in a large dish. The inside is soup-like so it would be very hard to serve. Sorry!

      - Jenn on October 17, 2017 Reply
  • 5 stars

    Hi Jenn, Of all the recipes I have made from you, this is bar none the most hearty comfort food I’ve made. My family is going crazy over the chicken pot pies. I did add some cooked potatoes for extra comfort. Thanks again. Can’t wait for the cookbook. ❤️

    - Angela on October 16, 2017 Reply
  • Call me fussy, but I don’t think it’s a pie without a crust. I suggest lining the inside of the ramekin with puff pastry also (I do something like this using muffin tins). After cooking, the whole pie can be removed and served on a dish. I think it’s a lot more satisfying to have flaky crust all around, and, its a good deal more filling that way also. I think if I ate one of these I’d be hungry again in an hour.

    - Al on October 16, 2017 Reply
  • I would love to try this recipe, but use regular pie crust instead of the puff pastry. Would you recommend and how would you adjust cooking time, if any?
    Love your site and will be purchasing your cookbook for myself and my daughter.

    - Rita on October 15, 2017 Reply
    • Glad you like the site! I think you could get away with pie crust here. I’d reduce the baking temp to about 350 so the crust doesn’t burn. It may take a little longer for this crust to bake, so just keep an eye on them. I’d love to hear how they turn out!

      - Jenn on October 17, 2017 Reply
  • Hi Jenn. How many ounces should the bowls you cook them in be if you’re making 4?

    - Lori T. on October 14, 2017 Reply
    • The bowls I use hold 18 ounces. I’d suggest 18 to 20-oz bowls (and fill them with about 14 ounces of the “soup”). Enjoy!

      - Jenn on October 17, 2017 Reply
  • 5 stars

    Oh my goodness, made these for dinner on this chilly October night and they were WONDERFUL. Thank you Jenn…very happy family at the dinner table tonight!

    - Carly on October 13, 2017 Reply
  • 5 stars

    I made this the other night before work so my husband would come home to a delicious meal! He loved it and even shared pics to his friends!! It was the easiest chicken pot pie I ever made 🙂

    - Ashley on October 13, 2017 Reply
    • So glad he enjoyed it, Ashley. I’d love to see the pics too!

      - Jenn on October 13, 2017 Reply
  • Hi Jen – after making the chicken pot pies, can they be frozen uncooked?

    - Francine on October 13, 2017 Reply
    • Hi Francine, Yes – I’d thaw for a few hours in the fridge before baking though. Please lmk how they turn out!

      - Jenn on October 13, 2017 Reply
      • 5 stars

        Jen – I made the recipe and immediately ate one of the chicken pot pies – froze the other 3 uncovered on a baking sheet. Once frozen covered them with heavy duty foil. Took one out of the freezer, defrosted it in the frig the day before cooking, uncovered it, turned the oven to 425 and put it in a cold oven on a foil-lined baking sheet. When the oven hit 425, baked it for 20 minutes. The pastry turned a beautiful mahogany and the pie was delicious! Much better than the first pie – the flavors really had a chance to mingle and could not have been tastier. Thank you for this delicious recipe…

        - Francine on November 6, 2017 Reply
        • Good to know, Francine – so glad you enjoyed it!

          - Jenn on November 6, 2017 Reply
  • This looks amazing! Plus, you read my mind. I’ve been dying to have chicken pot pie for a while, and I wanted a good recipe. Do you have the nutritional value/calories listed for an individual one?

    - Nina on October 13, 2017 Reply
    • Hi Nina- I just added the nutritional info. Enjoy!

      - Jenn on October 13, 2017 Reply
  • Hi Jenn,

    What if I wanted a bottom crust too? How would that change cooking time, etc.?

    Thanks a million!!!
    Holly

    - Holly on October 12, 2017 Reply
    • Hi Holly, I wouldn’t recommend a bottom crust here– with the puff pastry, it would be very soggy– sorry!

      - Jenn on October 13, 2017 Reply
  • 5 stars

    Love this recipe – chicken pot pie is my all time favorite during chilly days.

    - Pamela on October 12, 2017 Reply
  • Jen, could you please add the nutritional information? Thanks!

    - Barbara on October 12, 2017 Reply
    • Done- hope you enjoy!

      - Jenn on October 13, 2017 Reply
  • Hi Jen,
    Every recipe of yours that I have made has been wonderful!
    I keep kosher so I can’t mix meat and dairy together. Do you have any suggestions?

    - Sharon Young on October 12, 2017 Reply
    • Hi Sharon, So glad you’re enjoying the recipes! You could try replacing the butter with margarine, increasing the flour to 6 tablespoons, and omitting the cream. And I believe Pepperidge Farm puff pastry brand is dairy-free (double check me on that, though). Please lmk how it turns out if you try it.

      - Jenn on October 12, 2017 Reply
  • Jenn,

    Do you have a chicken pot pie recipe for a crowd or not based off individual ramakens?

    - BR on October 12, 2017 Reply
    • Unfortunately, I don’t – and this recipe is really best suited to individual bowls since the sauce has a chowder-like consistency. If you don’t have the bowls, you can try to find disposable mini aluminum pie pans.

      - Jenn on October 12, 2017 Reply
  • Hi Jenn, it’s hard to find frozen pearl onions here in Canada. What can I use to substitute these? (P.S. Looking forward to your new recipe book!)

    - Kim B on October 12, 2017 Reply
    • Hi Kim, You can either leave them out or substitute another vegetable – more carrots or peas would be easiest but anything (corn, cut green beans, etc.) would work. If the vegetables are already cooked, add them with the peas. Please lmk how it turns out!

      - Jenn on October 12, 2017 Reply
  • VERY remedial question: what is an egg wash?

    - Maryalice on October 12, 2017 Reply
    • Hi Maryalice, That’s just a beaten egg (sometimes mixed with water or milk) that’s brushed on pastry before baking – it gives the crust a nice golden color when done.

      - Jenn on October 12, 2017 Reply
  • Any good substitutes for cognac? That’s just not an item we normally keep on hand. Sherry maybe?

    - Linda Harden on October 12, 2017 Reply
    • Hi Linda, I’ve made this with white wine; it’s very good but I definitely prefer Cognac — it adds so much depth of flavor.

      - Jenn on October 12, 2017 Reply
    • 5 stars

      E&J Brandy is a very inexpensive substitute for the cognac available in multiple sizes in all grocery stores. Cheers!

      - Duffy Atkinson on October 18, 2017 Reply
  • Can this be prepared in a large casserole dish rather than individual servings?

    - Helen on October 12, 2017 Reply
    • I don’t recommend it, Helen – the broth is soup-like so it would be very hard to serve.

      - Jenn on October 12, 2017 Reply
  • Hello, I wonder what brand bowls you are using for your chicken pot pie 18ounce?
    Regards, Marjanne

    - Marjanne Turton on October 12, 2017 Reply
  • Thank you for developing this recipe and for adding the “pair with” feature. I CANNOT WAIT for your cookbook – it feels like my own cookbook because I’m so excited/anxious for it!

    - Natalie on October 11, 2017 Reply
    • 😊

      - Jenn on October 12, 2017 Reply

Add a Review or Question

Hungry for More?

Subscribe to my free weekly newsletter — where I share new recipes and seasonal menus for every occasion.

Your email address will never be used for any other purpose.
Curious? See a sample newsletter.