Chicken Pot Pie

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Chicken Pot Pie

Store-bought rotisserie chicken and puff pastry make these individual chicken pot pies easy to prepare.

chicken pot pie

Between the chicken, the sauce, and the crust, you could spend an entire day in the kitchen making traditional chicken pot pie. For this version, my goal was to come up with an easy 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.

What you’ll need to make chicken pot pie

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.

How to make chicken pot pie

To begin, 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. 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 Williams Sonoma. 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.

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Chicken Pot Pie

Store-bought rotisserie chicken and puff pastry make these individual chicken pot pies easy to prepare.

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.

Pair with

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.

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Reviews & Comments

  • The filling was good, but thought the brandy was a bit too powerful. I would have preferred a pie crust, rather than a puff pastry.

    • — Kathy on January 21, 2021
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  • This Chicken Pot Pie is outstanding. Followed recipe as shown. The brandy adds such a nice flavor without overpowering it. Used the Dufour puff pastry. It’s a little pricey but well worth it. Every one of your recipes are so fantastic. Making your dishes has been my therapy during this time. Thanks again for another winner recipe.

    • — Diane on January 17, 2021
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  • Worked great with leftover Christmas turkey! Just cut the turkey into small cubes. Couldn’t find pearl onions, used some shallots instead. Had to make one large one with a 9×13 pyrex baking dish which worked fine. Everyone liked it, even the non pot pie lover. Actually, had my 16 year old making the filling while I was cutting up the turkey. Delicious and easy!!

    • — Charlene on January 1, 2021
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  • This is an awesome recipe and so easy to follow! We made it so many times… My kids’ favorite! Thank you Jenn!

    • — Fiona on December 26, 2020
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  • This was so delicious, everyone raved about it (including myself). Instead of pearl onions, I used mushrooms. Instead of cognac/brandy, I used white wine. Everything else, I followed the recipe exactly. For me, it turned out I only needed 1 package of frozen puff pastry for 4 of my bowls. Thank you so much for this wonderful recipe.

    • — Janet H on December 24, 2020
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  • I’ve made this several times now but the carrots always seem to be too al dente for my liking. Yesterday I made it but started to saute the celery and carrots for 4 minutes before adding the onion and garlic (so 12 minutes total) and they still came out too hard. I cut them as close to a quarter inch as I can, so next time I’m going to parboil them until soft before adding to saute pan. Any views Jenn?

    • — Peter on December 23, 2020
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    • Hi Peter, I think parboiling the vegetables is the way to go. Hope it turns out well!

      • — Jenn on December 23, 2020
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  • This was a delicious recipe, but I thought the pearl onions were a bit too much for some of my family members. A couple of comments/suggestions:
    1. I doubled the recipe and it made 14 good sized pot pies – – I didn’t have to change any amounts from the doubling, and it came out tasting yummy!
    2. DO NOT ROLL OUT YOUR PUFF PASTRY DOUGH!! I did my first batch that way and it didn’t ‘puff’ at all! The second one was beautiful (just like the picture).

    • — Sharon on December 15, 2020
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  • I’ve liked everything I’ve made on this site except this particular dish. We did not like the flavor of cognac which dominated the dish. I might put in a tablespoon next time. Also, cognac is hella expensive and an inexpensive brandy would have sufficed. Caution, some precooked chicken is quite salty so the amount given in the recipe may need to be deleted if salt is not your jam.

    • — Michelle Rodriguez on December 12, 2020
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  • Sorry you’ve had a hard time finding them! You can find them at Sur La Table, Amazon, and Bed, Bath, and Beyond. Hope that helps and that you enjoy!

    • — Jenn on December 8, 2020
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    • Hi Julie – I think these should work!

      • — Jenn on December 8, 2020
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  • This was delicious and came out exactly as shown on the web site. We needed to use up some sherry and it added a nice rich flavour. Used the Pepperidge Farm pastry and it worked great. As always, yet another gem from Jenn. Thank you!

    • — Jenny on November 29, 2020
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  • I made this tonight using Pepperidge Farm pastry sheets and leftover turkey of course. Followed the recipe but still found it a bit runny. I will either increase the flour or decrease the broth. I subbed dry sherry for the cognac. The flavor was amazing. I did end up with one leftover bowl.

    What is your recommendation for reheating it? The top is already nice and golden and I don’t want to burn it. Should I use foil to cover it? What temp should I use to reheat and how long does it take? Thanks again for a fabulous easy to follow recipe!

    • — Susan on November 28, 2020
    • Reply
    • Hi Susan, I’d reheat it at 350 degrees for about 20 minutes or until heated through in the middle. (And you can lay a piece of foil on top of the pot pie if it’s starting to brown too much on top before it’s hot in the center.)

      • — Jenn on November 29, 2020
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  • Outstanding!! Picked up a chicken at Costco on Sunday and made the filling. Happened to have one sheet of Pepperidge Farm Puff Pastry already in the freezer, so used that the first night. Leftovers last night were even better as I found the Dufour puff pastry yesterday at Whole Foods. Do yourself a favor…if you put in the effort to make this outstanding dish, find the Dufour pastry if you can. Really makes a huge difference. 2nd go around turned out exactly as pictured. Thanks Jenn!!!

    • — Candice on November 24, 2020
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  • This recipe worked perfectly! Will definitely make that again! I didnt have the brandy though, added more stock as it says in the recipe and it was super tasty

    • — Mariana on November 19, 2020
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  • I made this over the weekend, and it was delicious! I did not have the small oven-safe containers so just made a large, single pot pie. It was great – had no problems changing that up.

    • — Jo Ellen Washburn on November 9, 2020
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  • Hi Jenn! I want to make this recipe but I would like the puff pastry at thr bottom as well as on top of the chicken pot pie. Just like a real pie. Any tips? Do I need to cook the bottom part of the puff pastry first for a few minutes in the baking dish/bowl then add the chicken pot pie filling? Or would there be no change in recipe even if I add a puff pastry crust at the bottom. Your advice would be appreciated thanks! 😃

    • — Nuala on November 6, 2020
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    • Hi Nuala, If you want to add crust on the bottom, you should blind bake it according to the package instructions. Enjoy!

      • — Jenn on November 6, 2020
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  • My husband is an impossible eater, he dislikes fish & chicken. He would eat beef every day! One of his favorites is your Beef Stew with Carrots & Potatoes. That is a winner every time! He LOVED this chicken pot pie! He ate every bit on his plate!
    The cognac adds so much depth. I will definitely be making this again. My ramekins are too small for a dinner portion. I did make this in a pie dish. It was a bit runny, but not bad. Next time I will prepare in larger ramekins. Thank you Jenn.

    • — Diana Mark on October 18, 2020
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  • Jenn I am going to serve these tomorrow night for guests at six pm. I’m a teacher so can’t start cooking dinner until about 3. I have things prepped but I wonder if I should actually make the chicken pot pie filling tonight and reheat tomorrow and then add pastry tops/bake them. What would you do?

    • — Roberta on October 15, 2020
    • Reply
    • Hi Roberta, making the filling ahead would definitely work. You could also assemble them ahead and refrigerate (see the bottom of the recipe for make-ahead instructions). Hope everyone enjoys! 🙂

      • — Jenn on October 15, 2020
      • Reply
  • Jenn-
    The chicken pot pies were fabulous!!! My husband said he’ll never be able to eat Stouffer’s again after tonight’s wonderful dinner – haha! I didn’t add the pearl onions or peas but instead used small frozen broccoli florets and some diced potatoes in addition to the celery, carrot and yellow onion. Thank you for another wonderful recipe:)

    • — Mary on October 2, 2020
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  • Hi Jenn,
    I LOVE your chicken pot pie recipe, but I’d like to try and make a vegetarian version this time. Would you recommend keeping the recipe exactly the same and just omitting the chicken, or do you think substituting a white bean might work?
    I love getting your emails and will be trying the cinnamon swirl apple bread this weekend as well!
    I hope you and your family are staying safe and healthy!

    Helene

    • — Helene Winschel on October 2, 2020
    • Reply
    • Glad you like it! I’ve never tried this without chicken, but one reader commented that she made a vegetarian version using mushrooms. I think mushrooms are a good option to use in place of the chicken as they have that “meaty” texture. (She mentioned that she would decrease the cognac a little if she made it with mushrooms again.) I think that beans are worth a try as well. Please LMK how it turns out if you try it!

      • — Jenn on October 2, 2020
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      • Hi Jenn,
        I made the vegetarian pot pie and I used mushrooms and cannellini beans in place of the chicken. It was satisfying and delicious! The only change I might make next time is to decrease both the cognac and the broth very slightly as it didn’t get quite as thick as I would have liked.
        Thanks again for all your great recipes!

        • — Helene Winschel on October 3, 2020
        • Reply
        • So glad it came out nicely — thanks for reporting back! 🙂

          • — Jenn on October 5, 2020
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  • Hi Jenn, I do not drink cognac but have several recipes using it (including this one) that I would like to try. Can you recommend one that is good for cooking and not super expensive? Thanks so much!

    • — Sarah F on October 1, 2020
    • Reply
    • Hi Sarah, I use Courvoisier brand and I think it’s pretty reasonably priced. Hope that helps!

      • — Jenn on October 1, 2020
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  • This is one of my favorites ever and I make it fairly regularly for my family…this time however I am making it for 6 dinner guests. Due to current health and safety guidelines I thought it would be the perfect meal with individual servings, no need to serve ones self from a padded bowl or tray…I can place individual bowls directly from sheet plan to dinner plates. My question is this…..I don’t have 6 nice matching oven safe serving bowls (only four!) and would like to avoid buying six for this dinner. It might be tacky to bake them in aluminum tins…and would disposable aluminum tins even work for this? Would I need to adapt the recipe? Perhaps I just need to Just go ahead buy six matching bowls and make it look nice! I know it will taste divine…

    • — Roberta on September 30, 2020
    • Reply
    • Hi Roberta, so glad you like this! I think you could get away with using disposable aluminum pans with no adjustments. Hope everyone else likes them too! 🙂

      • — Jenn on October 2, 2020
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  • Jenn,
    My son loves chicken pot pies. He is away at college and I would like to make pies to freeze and send back with him when he comes home to visit. Should the pies be baked first or just put together and then frozen. If baked first and then frozen, should they be thawed overnight in fridge or can they just be placed directly in the oven. Lastly, if frozen before baking what is the process for baking? Frozen, thawed first, etc. Sorry for so many questions.

    • — Hope on September 30, 2020
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    • Hi Hope, I’ve never frozen these baked or unbaked, so I can’t say from experience. One reader shared the following that you may find helpful: I baked the pot pies and after eating one, I froze the other 3 uncovered on a baking sheet. Once frozen, I 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! Hope that helps!

      • — Jenn on September 30, 2020
      • Reply
      • Thank you! I’ll give it a try.

        • — Hope on October 1, 2020
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    • Absolutely divine! Thank you for another fab recipe. I roasted a whole chicken with potatoes, carrots and onion. We didn’t end up eating much of it, wanted to turn it into a fab pot pie. This was it! I followed the recipe, minus fresh carrots. I made my roux with onion, celery, garlic added my liquid and then incorporated my leftover veg. Didn’t have cognac used Remy. Flavor is brilliant, used fresh thyme and some rosemary powder to kick it up a knotch. Only found compliments puff pastry. Not a fan, I will try homemade a better product next time. All in all… as usual OUAC hit it out of the park! Love your recipes, simple, easy to modify and make your own for your picky family! Thanks girl!!!
      I made a second, as I work nights. Baked with pastry froze after cooling to room temp. Will post the outcome.

      • — Samantha Brabant on November 30, 2020
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  • Best chicken pot pie. We have this regularly now with leftover chicken from smoked roast chicken. Only difference is using brandy instead of cognac, and making one large pie.

    • — Lisa on August 28, 2020
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  • can you add pie dough to the bottom? Do you need to precook it? How is that done? Thank you

    • — Mary herr on July 24, 2020
    • Reply
    • Hi Mary, If you want to add crust to the bottom, you should blind bake it according to the package instructions.

      • — Jenn on July 25, 2020
      • Reply
  • I made tonight exactly as described and it was delicious! Looking forward trying more of your recipes Jenn.

    • — Pat Gray on July 11, 2020
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  • This is the best chicken pot pie we’ve ever tasted. Used brandy instead of cognac and smoked chicken breasts. Wonderful!

    • — Lisa on April 1, 2020
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  • Hi Jenn
    I cannot wait to try this out! Can I make it into one big pie and if so do i need just one pastry ? Thank you so much

    • — Melissa Pickard on March 4, 2020
    • Reply
    • Hi Melissa, I don’t recommend making one large version of this — the inside is soup-like so it would be very challenging to serve. Sorry!

      • — Jenn on March 5, 2020
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  • Jenn-I plan on making the pies over the weekend and I’m so excited! Could I add some diced potatoes? Would I need to cook them first?
    Thanks!
    Mary

    • — Mary on February 7, 2020
    • Reply
    • Yes and yes. 🙂 Hope you enjoy!

      • — Jenn on February 8, 2020
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      • Thank you!! Please forgive another question but would sautéing the uncooked potatoes with the other veggies work or should I parboil them separately? Found the wonderful pastry at WF and it’s thawing in the fridge:)

        • — Mary on February 9, 2020
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        • No worries Mary! I would cook them along with the other veggies (and make sure that they are cut to a similar size as the carrots). Enjoy!

          • — Jenn on February 10, 2020
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  • Incredible!

    • — Julia on February 2, 2020
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  • Hi Jenn, can I make this in the morning, place in the refrigerator and then cook several hours later?

    • — Paula on January 24, 2020
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    • Yep 🙂

      • — Jenn on January 24, 2020
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      • Hi Jenn I love every recipe of yours !!! I cannot wait to make this! I was wondering can I make this as just one regular size pie and if so would it be just one pastry dough ?

        • — Melissa Pickard on March 3, 2020
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        • Hi Melissa, You could but I think it will be a bit soupy and hard to serve. If you go that route, one pastry dough should be enough. Hope you enjoy it!

          • — Jenn on March 4, 2020
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    • I have made this recipe successfully in my oven but it is not working… waiting for parts.Do you think they would turn out in a Breville toaster oven? Just 2 at a time. Lynn

      • — Lynn Everhard on January 27, 2020
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      • Sure, Lynn, I don’t see why it wouldn’t work. 🙂

        • — Jenn on January 27, 2020
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  • What a delicious dinner you inspired me to make, Jenn! I followed the recipe exactly after going to one of your recommended stores for the 18oz. bowls. I gave you all the credit, and told the woman who rung me up that she should check out your website ASAP. The cognac is a delicious and subtle addition and does become a background taste after baking. The pastry is very light which makes this dish very satisfying without sitting like a brick in your stomach afterwards. I made your recommended salad to accompany and was really happy with it as well.
    I am a total pot pie convert after this recipe! Thank you for being such an incredible source of inspiration.

    • — Mary M. on January 22, 2020
    • Reply
    • So glad you enjoyed, Mary! 💕

      • — Jenn on January 23, 2020
      • Reply
  • Absolutely delicious! These turned out perfectly and looked very impressive. The whole family loved them. I used 2 TB of sherry instead of Cognac because I had it on hand and that worked out very well. It was very easy and I will definitely make them again–and again!

    • — Lisa on January 17, 2020
    • Reply
  • Great recipe! Super easy and delicious. Thanks Jenn.

    • — Sandy on December 30, 2019
    • Reply
  • Can you use half and half in this recipe instead of heavy cream?

    • — Rose on December 4, 2019
    • Reply
    • Sure, Rose, I think you could get away with that here. Enjoy!

      • — Jenn on December 5, 2019
      • Reply
  • This sounds amazing BUT I have a question as I sometimes make things for an elderly friend who loves a home made meal. I wouldn’t want to bake it ahead of time and have him reheat in a microwave but I would rather make quite a few for him to store in a freezer and take out when he’s ready. Can it be frozen ahead of time, defrosted and then baked? Should i par-bake and freeze for him to cook straight out of the freezer? I’m more worried about the integrity of the dough. any suggestions?

    • — Brandy Helgren on August 20, 2019
    • Reply
    • Hi Brandy, What a nice thing to do for your friend! I’ve never frozen these baked or unbaked, but I think par-baking them is a good idea. I’d suggest that you tell him to put an individual pot pie into the fridge to defrost about 24 hours before he wants to eat it, then to bake at 425 degrees for about 20 minutes or until heated through in the middle. (Also, he could lay a piece of foil on top of the pot pie if it’s starting to brown too much on top before it’s hot in the center.) Hope that helps!

      • — Jenn on August 21, 2019
      • Reply
  • My family loves chicken pot pie….this recipe is a lovely change from the thick gravy-style pot pie. Much lighter and more flavorful than many other pot pie recipes we have tried.

    • — Lynette Smith on April 11, 2019
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  • I made this for my husband and I a few weeks ago. The only substitution I made was I used Pepperidge Farms puff pastry. I keep a package in my freezer at all times. We totally loved this recipe. It was perfect and will be my go to recipe for chicken pot pie! I’ve made numerous recipes from your collection and I have never been disappointed – all have been perfect. I bought you cookbook for myself and my daughter. She’s loves all your recipes also.

    • — Susan Fowler on April 11, 2019
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  • This was soooo good! The only changes I made were leaving out the pearl onions and adding more of the other veggies, didn’t use cognac because I forgot to buy it, and used a little less fresh thyme. The pastry on top was perfection. Will definitely make again.

    • — Carol on March 25, 2019
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  • Gorgeous presentation. The puff pastry gave a sophisticated look on the outside and the inside was just as delicious. Definitely how I imagined a quality chicken pot pie would taste. Nice when imagination meets reality

  • I needed a recipe that I could trust for a potluck main dish. I turned to this site. The filling of the pot pie was fabulous!

    I placed the filling in a 9” x 13” pan and topped with biscuits. It was devoured! Thank you for yet another successful dish!

    • How long did you bake the 9×13 pan?

      • — Connie Manuel on October 7, 2019
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  • I have made this twice now and my family just loves it. I’ve done it in individual servings and in a larger dish so this recipe works either way. Perfect cold weather food!

  • I made this with fresh chicken, just because I had already defrosted 2 chicken breasts. I also used a 9 x 12 pie dish because I didn’t have any small oven proof bowls. It came out pretty well but if any one else is thinking of doing this there are a couple of things you should do:
    1. Sear the chicken first and set it aside to add in later, otherwise the skillet is too crowded and it is hard to turn all the bits of chicken over.
    2. Increase the amount of flour (I would guess to half a cup) to thicken the sauce and stop the pastry sagging into the broth.
    Apart from that it was a success and had a great flavour.

  • Does anybody know where I can get 20 ounce oven proof bowls? I would love to do your chicken pie recipe.
    I haven’t found any. Jenn where you got yours??
    Thanks

    • Hi Maria, You can find them at Williams Sonoma Hope you enjoy!

    • I found 16 ounce bowls…5 inches high at Bed, Bath and Beyond. They worked perfectly for my quantity of filling. Bowls were not filled too high as per recommendation from Jenn . They were the only bowls I could find and really wanted to try the recipe. Took a chance that this size would work.
      I used the leftover chicken from our Sunday roasted chicken and it was delicious. A perfect way to use the leftovers too. I had just under 4 cups of chicken. This was fantastic! I did freeze two ramekins with the puff pastry in place. Anxious to see how it cooks after being frozen. I have always used another chicken pot pie recipe…but not anymore. Jenn this recipe is perfectly delicious. My puff pastry browned a bit too quickly so will cover with foil next time as suggested.

      Jan

      • — Jan on January 22, 2020
      • Reply
  • This is, by far, the best pot pie I have ever tasted!!!!

    • — Mags.... Long Beach, Ca.
    • Reply
  • Amazing! As always!

    Prepared as instructed and was delightful. Tons of rave reviews from the family. For the vegetarians I prepared with veggie broth and baby Bella mushrooms. If you’re going to try that just make sure to decrease the cognac a bit, to taste. Was beautifully balanced with the chicken, but came out too strongly with the mushrooms.

    Thanks for always making me look like the best cook, Jenn!

  • This sounds delish, but I’m trying to eat a lot more vegetarian. Would I be able to eliminate the chicken and add something else (I’m thinking mushrooms) instead? Wasn’t sure how much it would change the consistency.

    • Hi Christine, I’ve never tried this without the chicken, but I suspect a vegetarian version would work. I think mushrooms are a good option to use in place of the chicken as they have that “meaty” texture. I’d love to hear how it turns out if you try it!

  • Hi. Is it okay if I prepared the filling 2 days ahead?

    • Sure, Rose – that’s fine.

  • Hoping you can recommend recipes that would freeze well to take to someone that has a newborn?
    Love all your recipes and eager to purchase your cookbook!

    • Hi Brenda, Many of the soups will freeze well. If you’re looking for something other than soup, you could try the Sausage Lasagna, Italian Meatloaf, or these Fried Chicken Tenders. And just a heads up that I’m in the process of compiling a much more comprehensive list of recipes that can be frozen and will be adding a new category to the recipe section when I’m done with the list. 🙂

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