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

  • Can you double this recipe?

    • — Judy on October 11, 2021
    • Reply
    • Sure, as long as you have enough bowls to put them in!

      • — Jenn on October 12, 2021
      • Reply
  • This literally couldn’t have turned out better. There was a restaurant in toronto that I loved, and they made an amazing chicken pot pie with the puff pastry top. I was hoping this would come close and it did not disappoint. So good. I used 8.2 oz ramekins because that’s all I had, but it still worked perfectly. I’d say the thyme flavour is pretty strong, but I was into it.

    • — Kat on September 15, 2021
    • Reply
    • Thanks for the update! I ordered some ramekin bowls and just realized they are only 8 oz. capacity! Glad to know they will still work!

      • — Kandace on October 19, 2021
      • Reply
  • I’ve made these twice and both times it was a big hit with my family. I used white wine because I didn’t have cognac. I also roasted three chicken breasts in my air fryer. The pies turned out amazing! Fresh thyme is the key!

    • — Karen Gordon on September 15, 2021
    • Reply
  • This is one of several recipes I’ve made repeatedly from Once Upon a Chef. I’ve made these pot pies not only with chicken but with turkey and fish as well. It’s an easy and delicious recipe that has quickly become a family favorite.

    • — Roxanne Rivera on September 9, 2021
    • Reply
  • Followed recipe to the T. Easy to follow. Microwaved the vegetables. Made the white sauce in a pan. Smooth & yummy. I used the cognac. When I added in the vegetables, my lovely white sauce lost some of the flavor. How do I correct this next time?

    • — Cathy Brandon on August 25, 2021
    • Reply
    • Hi Cathy, You mentioned microwaving the vegetables. Are you referring to the onion, garlic, celery, pearl onions, and carrots? If so, that would account for the lack of flavor in the sauce as the sauce gets some of its flavor from the sauteeing of the veggies in the butter.

      • — Jenn on August 25, 2021
      • Reply
      • This used to be my go to when I had leftover roasted chicken. Now I cook chicken specifically to make this.

        • — Lisa on October 3, 2021
        • Reply
  • Hi Jenn!
    If I make this in a regular pie dish or 9×9 dish due to lack of small bowls should I do anything different with the pastry? Still roll it out and everything?

    • — Courtney R on June 23, 2021
    • Reply
    • Hi Courtney, 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 June 23, 2021
      • Reply
  • Fantastic. I had a few additions/changes. I added 8 Oz of mushrooms (combo of white, Shitake, and oyster) in with the vegetables and used a half cup of dry white wine instead of the cognac (that’s what I had). I made chicken breast in the crock pot earlier in the day (salt and pepper and a cup of stock — on low for 4 hours – shredded perfectly) so I didn’t use rotisserie. Thanks for the great recipe! My family went crazy for it.

    • — Stephanie on April 20, 2021
    • Reply
  • Best ever. My wife is a pot pie nut and just loved it. It will be made many times in the future. Thanks Jenn

    • — Greg and Sherry Heiden on April 16, 2021
    • Reply
  • This was absolutely wonderful and easy to make. I left out the cognac because kids were eating it too. But I would love to make it for an elegant dinner party with lobster (and cognac). Can I use this recipe and sub lobster tails for chicken? I loved that I could make it ahead.
    All of your recipes are totally fool proof and delicious. Thanks.

    • — Inga Pugsley on March 19, 2021
    • Reply
    • So glad you enjoyed this! I’ve never tried this with lobster but I think it should work. 🙂

      • — Jenn on March 23, 2021
      • Reply
  • I really want to make this recipe, but don’t want to buy new ramekins. I have the the perfect vessel for them but they are only oven safe to 350. Can I increase the cooking time to make it work? Susan

    • — Susan Berger on March 2, 2021
    • Reply
    • Sure, Susan, I think it should work. It will take longer in the oven and the puff pastry may not rise as much but it will still be good. Please LMK how they turn out!

      • — Jenn on March 2, 2021
      • Reply
  • Can I make this with coconut milk in place of the heavy cream? We don’t do much dairy here. Can’t wait to try this.

    • — Amy S on March 1, 2021
    • Reply
    • It may have a slightly different flavor, but yes, it should work. Please LMK how it turns out!

      • — Jenn on March 2, 2021
      • Reply
  • Great recipe! Everyone loved it! The only complaint was that the puff pastry really stuck to the sides and was very hard to get off. Do you know how to solve that?

    • — Kimberley Gail Kalabsa on February 26, 2021
    • Reply
    • Hi Kimberley, Unfortunately, there’s no solution for that; the only option would be to bake the puff pastry tops separately and then place them on top before serving.

      • — Jenn on March 1, 2021
      • Reply
  • This is a great recipe . I tried it the other day . Easy to follow and the end result tasted like something I would order from an english pub menu and wash down with a pint of beer . I would definitely make this again .

    • — Louise on February 20, 2021
    • Reply
  • Comfort food at it’s best! A family favorite. I prefer Dufour (Whole Foods has this) and love the recipe as written. I make it in a soufflé dish versus ramekins but wonder if you could double and bake in a 9X12 or 10X13 for company. Not quite the presentation of ramekins but delicious. Thank you Jenn!

    • — Annette Selinger on February 18, 2021
    • Reply
  • It was really good but very heavy on the onion. This is the second recipe of yours we have tried in three days! We will definitely check out a few more.

    • — Lesley on February 15, 2021
    • Reply
    • I used leeks. About the same amount as the celery and carrots. It was great!!

      • — Stephanie on April 20, 2021
      • Reply
  • Hi Jenn,
    I would like to make this tonight I never realized I don’t have pearl onions. What can I substitute or any suggestions? Can I use the French onion bowl for this? My ramekins too small.
    Thank you.

    • — Rose G. on February 12, 2021
    • Reply
    • Hi Rose, This also has a regular yellow onion in it, so feel free to omit the pearl onions. And as long as your bowls are 18 to 20-oz capacity (for larger servings) 12 to 14-oz for smaller portions, french onion soup bowls should be fine. Hope you enjoy!

      • — Jenn on February 12, 2021
      • Reply
  • Is there an alcohol substitute I can use? Or can I just leave it out?

    • — Ava Yousufi on February 7, 2021
    • Reply
    • Hi Ava, you can just replace it with more chicken broth. Hope you enjoy!

      • — Jenn on February 8, 2021
      • Reply
  • I made these last night using leftover beef short ribs (another recipe from this site) and substituted chicken broth for beef broth. Made no other adjustments and it turned out great! I’ll also mention I forgot to put the egg wash around the rim of the bowls before pressing down the pastry dough, and they seemed to stick well while cooking, but easily peeled off for eating.

    • — Caro on February 2, 2021
    • Reply
  • Phenomenal recipe. Super easy to make and as always, I already have most of the ingredients in my kitchen. Couldn’t locate pearl onions at my local grocery so I substituted cipollini onions and roasted them prior to adding them to the recipe. This certainly added a more complex flavor that was a delightful bonus. My daughter and I test tasted along the way and also found that the mix was equally delicious without the cream. It’s great to know a simple option for those lactose intolerant. Hmm, this is making me hungry. Thanks Jenn.

    • — Carolyn on January 30, 2021
    • Reply
  • I had been searching for a good homemade chicken pot pie recipe for a very long time … until I found this one! Goal achieved!! I made this for my boyfriend (who now wears the title “husband”) one night when he was arriving home from a business trip at dinnertime. It took me longer to prepare this than the recipe said, but it was Well Worth The Effort and Extra Time!!

    • — Jennifer Mapes on January 29, 2021
    • Reply
  • The chicken pot pie is another of Jen’s lovely recipes. I added a few cooked golden potatoes to the filling and it was delicious and loved by all. Thank you for another wonderful recipe.

    • — Marcy on January 29, 2021
    • Reply
  • This is the only recipe I use when making chicken pot pie. I give it five stars. I’ve made numerous recipes by Jenn Segal and everyone one of them is five stars. I’ve bought two cookbooks – one for myself and one for our daughter. Thank you Jenn!

    • — Susan A Fowler on January 29, 2021
    • Reply
  • This is comfort food with a step up in flavor. Easy enough for a weeknight dinner, but appropriate for company!

    • — Jeri Jo Brokaw on January 28, 2021
    • Reply
  • The hardest part about this recipe was finding the right size ramekins to buy! (Finally found them at Target by Threshold) This recipe was excellent! I substituted oat creamer for heavy cream and it still came out delicious. Next time I will probably reduce the amount of cognac.

    • — Janet on January 28, 2021
    • Reply
  • These chicken pot pies were loved by all. Thaw will definitely go into the dinner rotation!

    • — Kathy K. on January 28, 2021
    • Reply
  • This chicken pot pie is a family favorite! I make one big pan vs the individual ones.

    • — Kimberly on January 28, 2021
    • Reply
  • I love this recipe, i make it as is, but i cut up the puff pastry into 6 pieces and bake and serve on the side, it puffs up more when baked alone

    • — maria F on January 28, 2021
    • Reply
  • When I told my husband I wanted to make pot pie with some leftover roasted chicken, he was expecting the usual two crust pot pie. When he saw me taking out four bowls he was confused. By the time I had the puff pastry crust on the bowls and put them in the oven, he was intrigued. It was love at first bite!

    I didn’t have any pearl onions because I personally don’t like them, so I increased the amount of chopped onions. I don’t have any oven safe soup bowls so I used 2 cup Pyrex glass storage bowls and they were the perfect serving size.

    • — Suzon on January 28, 2021
    • Reply
  • Neighbors and I thought this was the best chicken pot pie ever! I added 1 cup each of frozen corn and small chopped par boiled potatoes instead of the pearl onions. I am sure it is just as delicious as written!

    • — Carol on January 28, 2021
    • Reply

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