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?? 😂)
Cheryl Fagan says
These were fantastic! I sprinkled a little Kosher salt on top before baking. Family gobbled them up !
Bec says
Loved this recipe!!! This was one of the best dishes I’ve made!! And perfect for winter, too!!
Nagi says
Awesome Cheryl!
Mary Tognazzini says
I HAVE SO MUCH TROUBLE READING YOUR NOTES IN THE PALE BLUE COLOR . MY PC? MY GLASSES? MAYBE DARKER BLUE OR RED?HAPPY BIRTHDAY SWEET DOZER.
Toni Easley says
Delicious! Husband approved!
Nagi says
Winning!
Beth says
I’d never made a pie before and was searching the internet for a delicious looking, easy to follow recipe. This recipe ticked all the boxes! So easy to follow, all the tips and notes were very helpful. Instead of celery I used leek and mushrooms. I also made it as one big pie. The pie turned out perfectly, pastry and filling were delicious! Will absolutely be making this again!
Thank you!!
Sharon O’Toole says
Delicious! Made this tonight (normally do a diff version) and whole family loved it. I added some button mushrooms that were languishing in the fridge but other than that no other changes. It took me a little longer than I would normally have time for mid week but I’m on holidays so went for it. It’s actually our 3rd Nagi recipe in a row so that tells you everything.
martha margiolakis says
just love it !!!!!!Thank you Nagi Your recipes always work and always are winners!!!!!
Nagi says
You’re welcome Martha!!! — Nx
Alison says
Hey, Nagi this might sound like a really dumb question ? But if you wanted to make this into a 9 inch pie using puff pastry how do I do so …do I bake it first or how do I layer them (in case I don’t use the puff pastry can I use Pillsbury pie crust instead ?) if I do use that how should I proceed with the baking method 😶sorry this is my first time trying out a recipe like this 😭 normally it’s my mom and dad who cooks and since my sister is coming back from UNI I wanted to surprise them with this ❤️
Su Rogers says
Hi NAGI Tin Eats:
Writing from Lunenburg, NS, CDA again. Love, love, love your recipes and your wonderful upbeat attitude. Such a pleasure all the time.
Nagi says
Thanks so much Su!!
Tav says
Hi! If I were to use thigh fillets, would I still have to fork it apart? Or can I just chop it into chunks instead?
Yati says
This recipe is a winner!! I made this 2x as my husband & kids loved, loved, loved this. The only thing I changed was to add mushrooms and omit peas as we don’t like peas 🙂 Thank you Nagi for another great recipe!!!
Annette says
Loved it the best I have ever had
Tom G says
The BEST chicken pot pie I have ever had – the wine and Parm are spectacular and distinctive additions! I recently found your site and have discovered a bunch of meals that I need to make. If only you could spell FLAVOR properly. ;^)
Nagi says
Hi Tom, I’m so glad you loved the flavour of these pies!! 😉
Brian says
Oh, I can tell this is a winner even before I make it. This will be on my table this week for sure!
Nagi says
I hope you love it Brian!
Brian says
Made this for dinner tonight- four individual bowls typically used for French Onion Soup. The size was perfect. I topped them with Pillsbury Crescent Roll Dough to save some calories and fat. The crust was OK, but I’m sure nowhere near as good as the puff pastry. The pie filling, however, was excellent. It’s definitely a keeper! I’ve tried several chicken pot pie recipes over the years and none of them come close to this one! So glad I found your site! Thanks Nagi!
Nagi says
Wahoo!!!!
Ryan Johnson says
Excellent. RecipeTin is my goto.
Nagi says
Woot! Thanks so much Ryan!
Christine Adams says
Hi Nagi. I want to cook this recipe as I have leftover chicken from your ‘Chicken Noodle Soup’. (Amazing may I add). To cook pies from step 4 as you have already commented is fine but, Step 8 requires half on the poaching liquid. What do we use instead? Thank you my sweet.
Nagi says
Hi Christine, You need half the poaching liquid – so use 1 cup of milk, 1/2 cup stock and 1 tsp vegeta ☺️
Mimi says
I have leftover cooked chicken I want to use. Do I still need to let it simmer for 15 minutes? Is it necessary to thicken the broth? How do I proceed with chicken that is already cooked?
Thanks for your attention xxx
Nagi says
Hi Mimi, if your chicken is already cooked, start from step 4 and proceed – I hope you love it!
Bill Marvos Arroyo Grande CAL says
Wow. This recipe knocked it out of the park. Normally I never change or vary a recipe for the first time. I did not check pantry in advance and when I looked for the puff pastry it was noware to be found. So I opted to make savory dumplings. You really recipe made those dumplings shine
Nagi says
Oh great idea Bill, I’ll have to give it a go! Thanks for the feedback!
JanetW says
This was absolutely delicious! I made it exactly as written, except I had to substitute tarragon for the thyme in the filling because that was what I had. Hubby loved it, so this is definitely going in the “make again” file. Thank you!
Ann M Winter says
Hello, this sounds DELICIOUS, I was just wondering if the white wine is optional what else can you replace it with?
Nagi says
Hi Ann, Just substitute with chicken broth. N x
Nancy says
Almost like my mom’s but poaching the chicken and that made it even better(shhh don’t tell my mom!). We like mini biscuits of top of ours. Excellent!
Charlie says
7. STORAGE: To freeze or refrigerate uncooked, cool filling completely. Then top with pastry, egg wash, cut slit. Freeze 3 months or refrigerate up to 2 days. Thaw overnight (if frozen) then bake per recipe. Note: Thawed then refrozen puff pastry as well as thawed then refrigerated puff pastry does not puff up quite as much but the difference isn’t significant.
Cooked Chicken Pot Pies will keep in the fridge for up to 4 days. Best reheated in the oven covered in foil so the pastry can crisp up slightly, 20 minutes at 180C/350F.
Nagi:
My problem with freezing and cooking is that the gravy is always thick and pasty rather that smooth and flowing. Any suggestions?
Also and idea… If you freeze the contents of the pie, and put the pastry on just before cooking, you get a nice is great.
Nagi says
Hi Charlie – have you tried it with my recipe? I have honestly never had that problem. The filling bubbles away when it cooks so it’s essentially remixing itself under the pastry. But yes, the alternative would be to freeze the filling, thaw then give it a good mix, then top with pastry and cook! N x
Charlie says
I haven’t yet but I’m going too!
Thanks Nagi, you’re the best!
Whitney Bickford says
Just made this tonight and it is divine. I am obsessed with your page and recipes. There has not been one (of the many) I’ve tried that have not been amazing. Please don’t ever stop cooking!!! Thank you so much for posting your delicious creations! Xoxoxox did not change a single thing to the recipe besides I used chicken tender strips because my grocery store only had 2 lb chicken breasts and my freezer is too full to add to it.