Chicken Pot Pie

Tested & Perfected Recipes

A rotisserie chicken and store-bought puff pastry make this chicken pot pie easy to prepare — and it’s next-level delicious!

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 chicken pot pie 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.

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 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.

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Chicken Pot Pie

A rotisserie chicken and store-bought puff pastry make this chicken pot pie easy to prepare — and it’s next-level delicious!

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


  • 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


  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

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  • 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, 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

  • 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
    • Reply
  • 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
      • Reply
  • 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?

    • — 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
          • Reply
  • Incredible!

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

    • — Paula on January 24, 2020
    • Reply
    • Yep 🙂

      • — Jenn on January 24, 2020
      • Reply
      • 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
        • Reply
        • 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
      • Reply
      • 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
    • Reply
  • 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

    • — Nancy Burroughs on December 30, 2018
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  • 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!

    • — Joan on December 22, 2018
    • Reply
    • 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!

    • — Kelly on December 2, 2018
    • Reply
  • 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.

    • — Peter on November 24, 2018
    • Reply
  • 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??

    • — Maria on November 12, 2018
    • Reply
    • Hi Maria, You can find them at Pier 1, Sur La Table, Amazon, and Bed, Bath, and Beyond. Hope you enjoy!

      • — Jenn on November 12, 2018
      • Reply
    • 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 on January 22, 2020
      • Reply
  • This is, by far, the best pot pie I have ever tasted!!!!

    • — Mags.... Long Beach, Ca. on November 10, 2018
    • 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!

    • — Jessica Temple on October 25, 2018
    • Reply
  • 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.

    • — Christine on September 29, 2018
    • Reply
    • 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!

      • — Jenn on September 30, 2018
      • Reply
  • Hi. Is it okay if I prepared the filling 2 days ahead?

    • — Rose on August 1, 2018
    • Reply
    • Sure, Rose – that’s fine.

      • — Jenn on August 1, 2018
      • Reply
  • 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. 🙂

  • Loved your ziti recipe!

  • Hi,
    I live in France and can’t find the pearl onion anywhere. Do you have a sub for it or would it be ok to omit it?

    • This also has a regular yellow onion in it, so feel free to omit the pearl onions. Hope you enjoy!

    • Picard sells pearl onions

      • — Francesca on April 8, 2019
      • Reply
  • This sounds delicious! Would the recipe still work however if I were to omit the puff pastry and simply serve the chicken stew part with a mash? My mom is gluten intolerant but would likely enjoy a good chicken stew!

    • Hi Laura, The stew part is delish on its own but it has the consistency of chowder so it needs to be served in a bowl.

  • Love the chicken pot pie recipe. It was easy to make add tasted great. I cut the recipe in half and came out perfectly.

  • OK, I admit….I knew going in that I was going to make one big pot pie and not the individual ones (my ramekins have disappeared). I did not think this would be a problem (even though the comments sections mentioned otherwise) and luckily, it was not a problem at all. Now, I have made this twice already (which means I love it) and the first time, I par baked a premade pie crust for the bottom layer and the second time I did not use a bottom crust. (Of course I used a top crust each time)! I actually like it better with the bottom crust and a top crust! Other than the one pie vs individual and the addition of a bottom crust, I really made no major changes to the recipe. The minor changes were that I did not have cognac so I left it out. I also had no white pepper left so I used black. I also seasoned and poached my own chicken for the recipe since I did not have any cooked rotisserie chicken at home at the time. The poached chicken was super moist. The pie comes out so golden and gorgeous looking and it is beyond yummy. The pie made for so many meals and everyone could take as much as they wanted. It was just such a homey, delicious and filling meal. I cannot wait to make it again! I think when I find the ramekins or just replace them, I will make them that way. I will even use a bottom ‘disc’ crust! I bet my girlfriends would love this at a dinner party!!!!

  • Thank you for this recipe. Using rotisserie chicken and puff pastry makes this recipe so much faster than a traditional pot pie. The flavor of the sauce is delicious, making this the perfect comfort food.
    I’ve made this a few times (it’s a new family favorite) and found that only brushing the top edge of the bowls with the egg wash makes for an easier clean up after dinner.

  • My family LOVES Chicken Pot Pie! After reading this recipe my chicken pot pie is new and improved! Love the pearl onions, it’s a recipe changer! I used to use biscuits as a topper but I love the puff pastry, so much better! I pour the whole recipe into a casserole dish instead of the ramekins. The recipe is a staple in this house!

  • This is one of my family’s favorites!! They love how fluffy the tops get and the rich creamy texture of the pie filling.

  • I made this today- it was absolutely the best tasting chicken pot pie I’ve ever made. It was nice and thick. I used French onion soup crocks – it was the perfect size. I did cut back a tad on the cognac (1/4 cup) and it turned out great. Thank you for such a wonderful, tasty and easy recipe. This is a definitely going to be a go to recipe. Keep those recipes coming!

  • Can this be made in pie dish

    • Hi Candy, The filling is a bit soupy so I think it’d be difficult to serve if made in a pie pan. Sorry!

      • Taste of the pie was great but the sauce became clear not creamy after I baked it crust on the top&bottom

        • — Betty on January 23, 2019
        • Reply
  • This a very easy and rewarding recipe. It is very popular with my family. This is definitely a go-to meal for me!

  • I really like this recipe. Made it with Turkey. It was great.

  • I followed the recipe to a “T” and it was fantastic! Quick question- can I freeze the filling itself in a quart container? I wasn’t sure since it is cream based. Thanks!

  • Hi Jenn, I just made these and they are fantastic! Can I freeze the filling itself in a quart sized plastic container? I wasn’t sure as it is cream-based. Thanks for another awesome recipe 🙂

    • Hi Amy, I’ve never frozen the pies or the filling. Although there is a bit of cream in this, I suspect it should freeze okay. (Glad you enjoyed them!) 🙂

  • Hi Jenn, I’d like to make this for a friend who will be recovering from surgery. Could I use those disposable, aluminum mini pot pie “bowls” (I believe they come in a pack of six). Thanks!

    • Sure, Amy – that’ll work. Hope your friend enjoys them. 🙂

  • Hi Jenn, is it possible to replace the red wine in this recipe with Brandy? If so, would I use the same quantity? Thank You.

    • Hi Lisa, I’ve made this with wine; it’s very good but I definitely prefer Cognac — it adds so much depth of flavor.

      • HI Jenn. I am also curious if you substitute cognac for the wine, do you use the same amount, or less?

        • Hi Betty, If you use wine instead of cognac, you’d use the same amount. Enjoy!

  • Sunday Dinner was Jenn’s Chicken pot pie. It was absolutely delicious!

  • I tried this recipe as recorded. 1 tablespoon of fresh thyme was pretty overpowering-both my husband and i thought so, but if that was reduced i would make this again.

  • 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!

  • 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.

  • 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!

  • 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
    • Reply
  • 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!

  • Hi Jenn, Can you make this with beef instead of chicken?

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

  • 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!

  • 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!

  • 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.

  • 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.

  • can this recipe be made using maybe two pie plates? Looks really good

    • 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!

  • 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.

  • 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.

    • 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!

  • 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. ❤️

  • 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.

  • 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.

    • 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!

  • Hi Jenn. How many ounces should the bowls you cook them in be if you’re making 4?

    • 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!

  • 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!

  • 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 🙂

    • So glad he enjoyed it, Ashley. I’d love to see the pics too!

  • Hi Jen – after making the chicken pot pies, can they be frozen uncooked?

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

      • 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…

        • Good to know, Francine – so glad you enjoyed it!

  • 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?

    • Hi Nina- I just added the nutritional info. Enjoy!

  • Hi Jenn,

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

    Thanks a million!!!

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

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

  • Jen, could you please add the nutritional information? Thanks!

    • Done- hope you enjoy!

  • 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?

    • 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,

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

    • 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.

  • 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!)

    • 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!

  • VERY remedial question: what is an egg wash?

    • 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.

  • Any good substitutes for cognac? That’s just not an item we normally keep on hand. Sherry maybe?

    • 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.

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

  • Can this be prepared in a large casserole dish rather than individual servings?

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

  • Hello, I wonder what brand bowls you are using for your chicken pot pie 18ounce?
    Regards, Marjanne

  • 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!

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