Chicken Pot Pie

Tested & Perfected Recipes
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
  • ⅓ cup all-purpose flour, plus more for rolling the pastry
  • 2½ cups low-sodium chicken broth
  • ⅓ cup Cognac or brandy (okay to replace with more chicken broth if avoiding alcohol)
  • ¾ teaspoon salt
  • ½ teaspoon white pepper
  • ½ 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 ⅛-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 ½ 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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Comments

  • My chicken pot pie was delicious

    • — Sally Moonsamy on May 6, 2022
    • Reply
  • For many years I’ve made Emeril’s Chicken Pot Pie and everyone has always loved it. I made yours today thinking that it would not go over as well as my usual recipe and boy, was I wrong! My family loved it and it was so much easier to make than Emeril’s! The only thing that I personally found missing was the potatoes (although no one else noticed:).
    Thanks Jenn for another great dish!

    • — Maria on March 22, 2022
    • Reply
  • One of the best chicken recipes we have enjoyed. Will definitely be filed in my recipes as our favourite. I did not have a cooked chicken on hand so just poached three large chicken breasts in chicken stock. I also did not have pearl onions, so just omitted them. The end result was still amazing. Thank you.

    • — Charmaine on March 21, 2022
    • Reply
  • Followed the recipe exactly and it was perfect! Would not change a thing. I used 5 – 12oz bowls and 1 box of puff pastry. Jenn your recipes are amazing – thank you!

    • — Deb Sinclair on March 17, 2022
    • Reply
  • sounds delicious! can’t wait to try it.

    • — Debra on March 11, 2022
    • Reply
  • This recipe is super easy, beautiful and tasty! I added mushrooms and used white wine. Even more delicious when reheated. It’s a keeper!

    • — Margaret on March 4, 2022
    • Reply
  • Fabulous! We regularly make rotisserie chicken in our Miele oven and it’s great – but using the leftovers for these pot pies was an even bigger hit! Thank you, Jenn – your recipes never fail and are so delicious!

    • — Megan on February 23, 2022
    • Reply
  • I really like a top and bottom crust on my pot pies. Is it possible to add a bottom crust to this recipe without spoiling the integrity of the recipe? Thank you.

    • — Joyce on February 18, 2022
    • Reply
    • Unfortunately, the bottom crust will get really soggy so I wouldn’t recommend it — sorry!

      • — Jenn on February 18, 2022
      • Reply
  • My ramekins are small and I didn’t want to buy larger ones just for one dish so I used one large casserole dish. I had trouble with the puff pastry sinking so wish I had cooked it separately and put it on top as some others noted they have done.

    The cognac flavor was a little too strong for my taste so if I make again I will either decrease the amount or omit it entirely.

    • — Christie on February 15, 2022
    • Reply
  • This recipe is gold! I had neither fresh thyme nor heavy cream. I used half snd half. And melted 2 tbsp of butter with a generous tsp. each of dried thyme and rosemary and strained that into the filling. It was SO good

    • — Afitz on February 7, 2022
    • Reply

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