Everybody will fall in love with this easy Chicken Pot Pie!! With a creamy chicken and vegetable filling lightly infused with herbs, this Chicken Pot Pie made with puff pastry lids can be served in individual pots or made as one big pie.
This Chicken Pot Pie recipe is made by poaching uncooked chicken in stock and milk which is then used as the broth for the creamy filling. Or speed things up by using cooked chicken!
Chicken Pot Pie
Chicken Pot Pie was a staple in my 20’s. When I was an ambitious lass in the corporate world juggling university in the evenings, Chicken Pot Pie was a handy one-dish freezer-friendly meal that I could cram loads of extra veggies into.
So while fellow uni students were living on instant ramen and cheap sausages, I was making Chicken Pot Pie.
How very homely of me…. Some might even say daggy! 😂
I like to make Chicken Pot Pie in POTS – for maximum pastry to filling ratio!
What goes in Chicken Pot Pie
Here’s what goes in Chicken Pot Pie. Nothing unusual here – but just a couple of comments on some of the ingredients:
Stock powder – this adds more flavour in the creamy white sauce. I like to use Vegeta which is a vegetable stock powder, but any stock powder will do – vegetable or chicken;
Parmesan adds umami (which means savouriness and depth of flavour) rather than cheesiness into the sauce. If you don’t have parmesan, use about 1 1/2 cups of your favourite cheese (cheddar, Colby, Monterey Jack, tasty); and
Peas are missing! 🙂
There’s no definitive way to make Chicken Pot Pie. While some choose to make it like a traditional pie with a pastry base and shortcrust topping in a pie dish, I have always – and will always – make Chicken Pot Pies in POTS with puff pastry lids.
Let me emphasise that in case you missed it – I make Chicken POT Pie in POTS. 😜
Truthfully though, the way I make it has nothing to do with the name. I make it in pots because it’s quicker and easier, and I love draping the pots generously with puff pastry so that the golden flaky lid is fitted tightly on top and around the pots, rather than just a round piece floating on top.
How to make Chicken Pot Pie
There’s nothing really ground breaking in this Chicken Pot Pie recipe, but there are two little things I do that is a bit different to the usual:
Poach chicken and use poaching liquid to make the creamy filling. Most recipes bake the chicken. I prefer poaching so I can use the poaching liquid which becomes infused with extra flavour from the chicken; and
Parmesan in the creamy filling. Not for parmesan or cheesy flavour, for seasoning. If you’re a regular reader, you’ll know that I use parmesan cheese regularly in recipes. It’s because it adds salt as well as umami to recipes, just giving dishes an extra something-something that makes it so good!
Tips for making Chicken Pot Pie
This is a pretty straight forward recipe, especially when made you make individual Chicken Pot Pies like I’ve done. I only have 2 tips to ensure you nail The Pot every single time:
Thicken filling to desired consistency before putting it in the pots. The sauce won’t thicken at all once the lid is on. So keep cooking until the sauce is a nice creamy consistency and not watery. Nobody likes a watery pie filling!
Cool filling before topping with puff pastry. Hot filling = melts butter in pastry that creates layers = less puff.
That moment with this Chicken Pot Pie comes out of the oven, all golden and puffed up, and you know that under that buttery lid the creamy filling is bubbling away with the tender chicken and the vegetables and it just smells so amazing…
….and THEN you crack through that almost impossibly flaky crispy puff pastry to reveal the piping hot creamy filling, and you blow furiously on it, trying to cool it down as quickly as you can so you can shovel a huge spoonful in your mouth without giving yourself 2nd degree burns….
I shouldn’t even joke about that. I’ve lost count of the number of times I’ve burned my mouth with Chicken Pot Pie. 😂 – Nagi x
More Cosy Pies
Cottage Pie (beef)
Shepherd’s Pie (lamb – because Shepherd’s herd sheep!)
Browse all cosy Winter Warmers
And more cosy Chicken recipes
Slow Cooked Chicken Stew and a faster Chicken Stew (Casserole) – on the table in under an hour!
Watch how to make it
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Chicken Pot Pie
Ingredients
Chicken & broth:
- 600 g/1.2lb chicken breast (or boneless thighs)
- 2 cups milk , any fat % (Note 1)
- 1 cup chicken broth (stock)
- 2 tsp chicken or vegetable stock powder (Note 2)
- 2 sprigs thyme , optional
Chicken Pot Pie:
- 1 large onion , chopped
- 2 large carrots (3 small). chopped
- 3 celery ribs , chopped
- 2 garlic cloves , minced
- 50g / 3 tbsp butter
- 1 tsp dried thyme
- 1/3 cup white wine (sub more chicken stock)
- 1/3 cup flour
- 1/2 cup grated parmesan
- 1/2 tsp black pepper
- 1 cup frozen peas , no need to thaw
- 2 sheets puff pastry (enough to cover pots, with drape)
- 1 egg , lightly whisked
Instructions
Chicken:
- Place milk, broth and stock powder in a large saucepan. Bring to a very gentle simmer over medium heat, add chicken and thyme.
- Place lid on, simmer gently on medium low for 15 minutes (do not boil, can make milk split).
- Remove chicken, shred or dice (don’t worry if inside a bit uncooked). Cover pot and set poaching liquid aside.
Chicken Pot Pie:
- Melt butter in a large pot over medium high heat. Add garlic and onion, cook for 2 minutes. Add thyme, carrot and celery, cook for 3 minutes or until carrot is softened.
- Add wine. Stir, scraping the bottom of the pot, and cook for 1 1/2 minutes or until wine is mostly evaporated.
- Add flour and stir for 1 minute.
- Add about half the reserved poaching liquid and stir until all flour is incorporated – it will be a thick sludge.
- Add remaining milk broth, parmesan, pepper. Stir.
- Add chicken and peas, stir.
- Once mixture is heated (you’ll see steam), cook for 3 minutes to thicken the sauce, stirring regularly. (Note 3)
- Remove from heat. Spoon into oven proof pots – 4 large or 6 small (Note 4). Cool in fridge at least 30 minutes. (Note 5)
Assembly & Baking:
- Meanwhile, remove puff pastry from freezer to partially thaw. Then use a bowl as a guide to cut rounds from the pastry about 2.5cm / 1″ wider (all the way around) than the pots – be generous!
- Preheat oven to 180C/350F.
- Brush edge of pots with egg. Top with puff pastry, folding down the edges.
- Brush pastry with egg. Cut a 2cm / 2/3″ slide in the middle with a small knife.
- Bake 35 – 40 minutes until deep golden.
- Serve immediately!
Recipe Notes:
Nutrition Information:
Life of Dozer
Few snaps from Dozer’s weekend away with my besties! Clockwise from top left: Smiling happily at the sight of his weekend bag, on the road, enjoying the beach and assuming the best position at the dinner table…. (and I think he fell asleep waiting for food to drop?? 😂)
Wilma Johnson says
Hi Nagi
Just love your recipes. Most of them are super easy, delicious and packed with flavour. Definitely will try this one too.
Nagi says
Thank you Wilma! N x
Cathy says
I love this recipe! I didn’t have puff pastry so I used my own pie pastry. It was the best chicken pie we’ve ever had! I highly recommend this. I think the parmesan cheese makes the difference in the fantastic flavor, don’t leave it out.
Nagi says
Thanks for that feedback Cathy and I agree – the cheese makes it!! N x
Aniya says
Perfect. I added a teaspoon of cayenne chilli powder for a bit of heat and was scrumptious.
Nagi says
Woo hoo!! I am happy you liked it Aniya!! N x
Kayla says
Hi Nagi! First of all, I adore your recipes! Your site is the first I check when looking for something new. Second, I love diced potatoes in a chicken pot pie, and I’m wondering if you have any suggestions about how to add them. Should I cook them separately in water first? Or cook them in the filling? Thank you!
Nagi says
If you dice them into 1 cm cubes then blanch them until just done then you can add them to the filling at the end! N x
Eva Kaufman says
Hi! How would I go using a roast chicken from the grocery store? Would this impact the sauce since you skip the poaching process?
Nagi says
Those chickens are generally brined, Eva, so the salt levels would change and the sauce won’t taste the same. N x
Olivia says
Another great one! This one got the husband seal of approval; he said it was the best pot pie he had ever had. And pretty easy too! Thanks!
Nagi says
I am glad you both liked it Olivia! N x
Lana says
Hey there I see that you use frozen peas could I use a frozen pea/carrot mix?
Nagi says
Yes you could Lana! N x
Lana says
I made this with the frozen pea/carrot mix and it was amazing! Thanks
Bailey Bartes says
How many servings does this make?
Nagi says
That’s always at the top of my recipes, Bailey. This one says Serves 4-6! N x
Nadia says
Made this once and was so delicious!! Now that I’m heading back into the office, would be a great meal to keep in freezer in portion sizes to easily thaw and bake. But I’m struggling with what containers to use as can’t put plastic in oven. I like to make mine with pastry on the bottom also. This requires pre baking before filling. Can I do this then freeze? (if I find a way to get around which portion size containers I can use to freeze the use in oven.)
Nagi says
Hi Nadia – you can get some good smaller aluminum containers with lids at grocery stores these days which allow you to go from freezer to oven. Another trick is to make a whole pie, freeze then slide out of the pie tin and wrap and freeze. You can then use your pie tin for other dishes and when you are ready you just pop the frozen pie back into the tin and bake it. And yes, you can parbake crust, fill it and finish baking then freeze the baked pie for later. N x
Jo says
Hi Nagi – do you need to update the timings on this? You’ve got it taking an hour, but there’s 15 minutes of chicken poaching, then shredding time (took me about 5 mins – struggled with the still raw inside), then the pie filling cooking time – at least 11 minutes. Then rest for 30 minutes, assemble pie and cook for 35 minutes. Total in my counting up at least 1hr 35 if not slightly longer. That makes a significant difference when trying to get a meal on the table after a long day at work! (I’m going to have to skip the cooling step and settle for soggy puff pastry 🙁 )
Nagi says
Thanks for that feedback Jo – I will have a look at updating it! N x
Nancy Shillito says
Hello Nagi. I don’t drink white wine at all so can you suggest a really good alternative to use in the recipe please ? Thank you. Nancy
Nancy Shillito says
Apple Cider Vinegar
Chicken Broth
Apple Juice
White Grape Juice
White Wine Vinegar
Ginger Ale
Water
Nagi says
Hi Nancy! I guess you found some substitutes! N x
Jessica says
I did everything exactly to the recipe, but my carrots would not get soft no matter what I did.. and the inside of the chicken seemed chewy. I have no clue what I did wrong. I even cut the carrot pieces smaller.
Nagi says
Next time try cooking the diced carrot a bit longer in the butter until it’s almost fully cooked before adding the other ingredients. N x
Kate says
Wow! This was delicious. I will definitely make this again. The whole family loved it. Thank you so much, Nagi 😊
Emily (4 years old) says hi to Dozer x
Las says
I have made this a few times and my family loved it. I’m not a great cook but thanks to your recipes which are easy to follow and use simple ingredients I manage to make meals that my family enjoy. Love the pic of Dozer..
John says
Why not just buy a cooked chicken to use in this recipe.
Michele Foster says
I read another recipe that topped a chicken pie filling with Panko and then browned the top under a grill. Has anyone tried that?
Christopher says
This is clearly addressed in the instructions. However, the poaching just makes it better, more your own. But you cook you 👍
“Or speed things up by using cooked chicken!”
Mandy says
can I make the filling ahead, freeze it then defrost and finish with the crust when I’m ready to use?
Nagi says
Absolutely! N x
Andrea F says
I’ve made this recipe so many times. Its just perfect. I love the step of poaching the chicken in the filling liquid. I read a few were having trouble with this step. I was too. Until I monitored the temp. and kept the poaching liquid under 180F. That’s low on my electric. stove. I was using med low. Once I figured that out, my pie went from good to show stopping. Also kept the milk from splitting. Thanks Nagi for the best pot pie recipe I’ve ever found (tried many)
Nagi says
Thanks for that tip Andrea!! N x
Andrea F says
Thank you for your fabulous recipes and everything you do! My family thinks I can cook all because of you. Your details, notes and tips are so helpful. Your Mom and Dozer are the Icing on the cake while following you.
Charlotte says
I’ve made this a few times now, it’s a firm favourite and makes a great meal to give to friends as a gift/helping hand. Another Nagi classic!
The first couple of times I was a bit impatient at the poaching stage so the chicken wasn’t as tender as I’d hoped – now I poach it in the slow cooker (1/2 the liquids) and it turns out perfectly (the meat is also perfect for sandwiches this way so do some extra chicken and you’ve got a great meal and lunches sorted for the week!)
Christina says
How long do you cook it in the slow cooker and do you use low or high?
Suyen says
This recipe looks delicious but my kids are allergic to eggs and dairy. Would it work if I omit these in the recipe?
Danielle says
Just wondering if you made this without milk and how it turned out? Would rice or soy milk work as a substitute?
Shane says
That should be fine just I would just use some extra water/broth to make up for the missing milk.
Deb says
I’ve never made chicken pie before, and this was an absolute winner, we all loved it, it was soo tasty. Thank you Nagi 🙂
Nagi says
So glad you enjoyed it! N x