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?? 😂)
Laura says
This is the BEST chicken pot pie I have EVER made. I can’t thank you enough for sharing! A bit time intensive, but pretty easy overall and definitely worth the effort.
Nagi says
Thanks so much Laura!
Linda says
I have always made pot pies in ramekins too with puff pastry on the top! But I hate the way the pastry sticks so hard to the sides of the pot and find myself scraping away at it to get every last bit of goodness! Any suggestions??
Nagi says
Hi Linda, just spray the edge of the ramekin with a little oil, it should help it to stop sticking as much 🙂
Sarah says
Hi Nagi, I’m keen to have this recipe on hand for left over turkey at Christmas as suggested. What would I use instead of reserved broth being as the turkey will already be cooked? Thanks
Nagi says
Hi Sarah – you’ll still need to make the broth up as you’ll use it in the pie – you just wont need to cook any chicken in it. 🙂
Anna says
I am not keen on cheese, at all. I live in Denmark so not sure, if something else can be used? Looking forward to making it, once I know what to use instead. Sounds amazing.
Nagi says
Hi Anna, just leave it out – you may need to up the salt a little to counter for no parmesan – N x
May says
This was a fun meal to make with my husband. I love the poaching in milk technique. Our onions and garlic tend to be huge, so will adjust for that next time. Also, I will allow myself 2 hrs to prepare this meal.
Nagi says
I’m so glad you loved it May!
Silvana says
Hi Nagi. Thank you for all your recipes. I made your Chicken Pot Pie recipe in a baking dish and put mashed potatoes on top. The dish was 7×11 inches. Should I still bake it for 35-40 minutes? Also, is there a reason why you don’t use fresh thyme in the filling? Many thanks. Love your recipes!
Jodi meyers says
Another amazing burn the mouth cause I’m eating this right out of the oven
Simply lip smacking
I poached 3 bone in breasts in homemade chicken stock then let it cool in the broth until it cook enough to handle ( tip learnt from Rachel Ray)
I put my store bought frozen puff pastry in the fridge quite a few hours before needing it then take it out just before using. Overnight or morning is best
This is the best Chicken Pot Pie. Love Doozer we were blessed with 3 incredible Goldie’s over the last 20 years. When Indy passed away 2 years ago we brought a Portuegse Water Dog into the family for allergy reasons but man I miss my Goldie’s
Love seeing Doozer pics
Nagi says
I do that ALLLLLL the time 😂 I’m so glad you still enjoyed it Jodi! Give your pups a big belly rub from me – N x
Zubie says
Hi Nagi, do you have a recipe for easy puff pastry made using stand mixer? The store bought ones always dry out as I’m thawing it ☹️
Nagi says
Hi Zubie, I don’t sorry – I usually buy store bought. Keep a damp paper towel over the pastry whilst thawing to prevent it drying out – N x
Bree says
I’m on a spree cooking all your recipes so you’ll need to excuse my frequent commenting, but I just have to let people know how GOOD they all are! This pot pie was absolutely devoured – I made it as one family sized pie and everyone fought over who was going to lick the dish after dinner 😂 (I won). Really simple and delicious. I made extra puff pastry tops because, you know, you can never have too much pastry! Totally excessive but I regret nothing.
Nagi says
Sounds like you nailed it Bree!!
Alison says
Oh sorry I forgot to mention I’m making this tomorrow so I’m in a rush with planning things out before they get home ☺️
Debbie says
Your recipes are just fab! You are my go to cook these days. Thanks for all the great recipes. My Chicken pot pie is in the oven as I write and smells divine. Btw, what size pots do you use per person? I only have a big pot … xx
Nagi says
Hi Debbie, I usually fit these into 4 large or 6 small ramekins – you could always make one large one though!
Tor says
Delicious. Thank you! We didn’t alter anything and it made enough for two medium size pies. Our toddler loved it too. Love your recipes, thanks.
Nagi says
You’re so welcome Tor!
Ann says
This is so yummy! Another favourite for the fam! Question, have you ever froze one? Would you recommend cooking then freezing? Thanks
Nagi says
Hi Ann, all the directions are in the recipe notes, point 7 – N x
Antony says
I live in Finland so just regular puff pastry I guess. But it looked thicker from the start compared to yours. I took a pic of the final product. Super puffed up haha https://imgur.com/a/5aM6k2W
The sauce tasted great though. Is rolling the pastry thinner Ok?
Nagi says
Hi Antony, looks like your pastry is thicker and has more layers than we have here – which isn’t necessarily a bad thing!
Antony says
The sauce tasted great in this recipe! As a first time user of puff pastry I felt my pastry was almost too thick, I wonder if it’s normal to roll out puff pastry to get it a bit thinner if desired?
Nagi says
Hi Antony, what kind of pastry did you use?
Jenna says
Weird question, iv run out of chicken stock, don’t have tome to go to the shops, can I use beef?
Nagi says
Yup sure thing! Colour will be darker and it will taste a bit beefy but will be really nice, like a dark gravy 🙂 N x
Bron Percy says
Made this tonight for hubby, Mum and myself – smelt so good we couldn’t wait for pastry so we all had it on toast. Sensational! This is now a family fave. Promise next time we’ll wait for the pastry lol.
Danni says
I have a few all time favorite pie recipes that generally do, but i loved the look of this one and i was not disappointed! So delicious! I substituted thyme for tarragon as all mine thyme is dead :(. Will add to my favorite recipes!
Nagi says
Thanks so much for letting me know Danni!
B says
Made this last night and got 2 excited ‘thumbs up’ from my partner!
This was absolutely delicious. Your recipes make up majority of the meals in my house lately and I love them!
Thank you for bringing back the excitement I used to have when cooking meals from scratch!
Nagi says
That’s so great to hear B!
Karen says
Hi Nagi, Just wanted to let you know I made this today – a very cold Tassie day here ! I have no Puff pastry on hand and I am not close to shops, so I have topped the chicken filling with Sweet Potato mash – DELISH !! Love your site for inspiration on my “dont know what to cook” days ! 🙂
Nagi says
That’s a great idea Karen! I’m so glad it worked out for you – N x