Easy Chicken Pot Pie Recipe

This easy chicken pot pie recipe is the ultimate comfort food with a creamy, savory filling packed with tender chicken and veggies, all topped with a flaky puff pastry crust. It comes together quickly using rotisserie chicken and frozen vegetables, making it a perfect weeknight dinner!

 

Easy Chicken Pot Pie Recipe

• Simple & Delicious. This recipe combines simple ingredients (which means NO condensed soup!) but creates that classic chicken pot pie filling topped with flaky puff pastry on top.
• Quick & Easy. Rotisserie chicken, frozen veggies, and puff pastry are the perfect shortcuts to having this chicken pot pie prepped in no time!

Ingredients for Easy Chicken Pot Pie

• Butter: Creates a rich flavor base and combines with the flour to create a roux that thickens the creamy sauce. Salted or unsalted will work.
• Yellow Onion: Adds a sweet and savory depth of flavor. White onion could be substituted.
• Garlic: Enhances the dish with a bold, aromatic taste. Use a bit of garlic powder if you don’t have fresh on hand.
• Dried Herbs: Italian Seasoning and rubbed sage are my two favorites to get that classic chicken pot pie flavor.
• Garlic Powder: Adds an extra layer of garlic goodness.
• Flour: Helps thicken the creamy sauce. Stick with all-purpose flour for this recipe.
• Chicken Broth: Provides a flavorful, savory liquid base. You can also use chicken stock.
• Heavy Cream: Creates a rich and velvety texture. Half and half or whole milk just won’t work quite as well for this pot pie.
• Frozen Carrots and Peas: A convenient and colorful vegetable mix. You can use any mix of frozen veggies.
• Shredded Rotisserie Chicken: Saves time while keeping the dish hearty. Check to see if your grocery store has pre-shredded chicken to save even more prep time!
• Puff Pastry: A flaky, golden crust that bakes beautifully. Be sure to let the puff pastry thaw in the fridge overnight before working with it.
• Egg: Used for an egg wash to give the crust a golden shine.

How to Make Easy Chicken Pot Pie

Sauté the aromatics: In a large skillet, melt butter over medium heat. Add onion, salt, and pepper, then cook for about 4 minutes. Stir in garlic, Italian seasoning, rubbed sage, and garlic powder, cooking for another minute.

Make the sauce: Stir in flour and cook for 1 minute. Slowly add chicken broth, scraping up any bits from the bottom of the pan. Stir in heavy cream.

Add the filling ingredients: Mix in frozen peas and carrots and shredded chicken. Season with salt and pepper. Bring to a simmer and cook for 3-5 minutes until slightly thickened.

Add to pie pan: Transfer the filling to an 11.5 inch deep dish pie pan, a large saute pan, or a 9×13 white baking dish.

Add puff pastry: Roll out the puff pastry and slice into 2-inch squares. Layer the squares over the filling, slightly overlapping them. Brush with an egg wash.

Bake and serve: Bake for 25-30 minutes until golden brown and flaky. Allow the pot pie to cool for 5-10 minutes before serving. Enjoy!

Tips for Making Easy Chicken Pot Pie

• Keep the puff pastry cold. Cold puff pastry bakes up flakier so keep it in the fridge until you’re ready to slice it up and put it on top of the pot pie.
• Use a pizza cutter to easily slice the puff pastry into little squares.
• Make it vegetarian by swapping the chicken for chickpeas or extra vegetables.
• Tent the pot pie with foil if the top is browning too quickly. Although the filling is cooked through, you want to make sure it’s nice and warm in the middle.
• To see if the pie is warmed through, gently insert a butter knife into the middle of the pie for a few seconds. If the knife is warm when it comes out (be careful – it might be hot!) then you know the pie is warm in the middle.

Make-Ahead Instructions

• Prepare the filling up to a day in advance and store it in the refrigerator.
• When ready to bake, assemble the pie and proceed with baking as directed.
• Plan to add a few minutes of baking time to account for the cold temperature.
• Also, be prepared to tent the pot pie with foil if the puff pastry is browned before the center is warmed through.

Storing Leftovers

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Freezing Easy Chicken Pot Pie

• Freeze before baking: Assemble the pot pie, wrap tightly, and freeze for up to 2 months. Bake from frozen at 375°F for 45-50 minutes.
• Freeze after baking: Let cool completely, then freeze individual portions. Reheat as needed.

Reheating Easy Chicken Pot Pie

• Reheat in a 350°F oven for 15-20 minutes.
• Or microwave individual servings for 1-2 minutes until heated through.

Serving Suggestions:

• simple house salad
• easy garlic bread
• air fryer green beans
• garlic mashed potatoes
• roasted herby potatoes

Try these easy family dinners next!

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