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Chicken Pot Pie

5 stars based on 4 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.

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.

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

Reviews & Comments

  • 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
  • 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
  • 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
  • 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

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