My easy Chicken Pot Pie recipe is just the thing to make when you’re craving the combination of flaky, crispy crust with a silky, creamy filling that’s loaded with chunks of chicken, carrots, and peas. This is the ultimate comfort meal, and since I’m using store-bought puff pastry, it’s a breeze to make!
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Creamy, flaky comfort made easier
When I think of comfort food, Chicken Pot Pie is up there right alongside other meals like pasta e fagioli and pot roast. The satisfaction of breaking through the crisp, flaky crust and finding a creamy combination of chicken and veggies below is rivaled only by the taste!
This recipe is one I’ve been working on perfecting for a while, and while I toyed with homemade crust for the top and a whole pie, I finally landed on using individual chicken pot pies topped with store-bought puff pastry. The puff pastry makes these chicken pot pies a whole heck of a lot easier to make and is every bit as delicious as a homemade crust. And who doesn’t love a pot pie all for themselves?!
I want this recipe to be one you don’t shy away from during the chaos of the workweek because those are the evenings when we could all use a little extra comfort!
While each individual chicken pot pie is filling enough on its own, I do like to serve a salad alongside to lighten things up. A simple combination of greens tossed with my balsamic vinaigrette or French vinaigrette is the perfect complement.
Recipe Ingredients
All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.
- Chicken. I’m using chicken breasts that I cut into 1-inch pieces. You can use boneless, skinless chicken thighs if you prefer dark meat.
- Veggies. I’m using frozen peas, as well as carrots, onion, and celery.
- Wine. Use a dry white wine, such as Sauvignon Blanc.
- Flour. This is used to help thicken the mixture of cream, stock, and wine.
- Stock. Use a low-sodium or no-sodium boxed stock, or for best results, use homemade chicken stock.
- Herbs. The combination of thyme and sage perfectly complements the flavors in these chicken pot pies.
- Dough. Store-bought puff pastry sheets make this recipe super easy. You’ll need two sheets (1 box) to cut out 4 5-inch discs to cover the ramekins you use for your pot pies.
See the recipe card for full information on ingredients and quantities.
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How to make it
Each number corresponds to the numbered written steps below.
- Unroll the thawed puff pastry dough and cut to 1/2-inch larger than the diameter of the ramekins. Place the puff pastry circles in the refrigerator until needed.
- Season the chicken with salt and pepper and brown on both sides in a deep pan over medium heat with the 4 tablespoons of butter, then transfer to a plate.
- Add the remaining butter, onion, and a pinch of salt and cook until the onion softens, then add the carrots and celery and saute for another 10-12 minutes or until the carrot is almost fork-tender.
- Add the flour and cook until no white spots remain.
- Add the peas, wine, chicken stock, thyme, and sage and turn the heat to high using a wooden spoon to gently scrape the brown bits from the bottom of the pan, then add the chicken back to the pan along with the cream and simmer for 2-3 minutes. The filling should be quite thick. Season with salt and pepper, then remove the pan from the heat and cool for 20 minutes.
- Preheat the oven to 400°F and remove the puff pastry from the fridge. Pour the chicken mixture into each ramekin.
- Wet the edges of each ramekin with water and place the cold puff pastry on top, pressing to seal. You can use a fork to crimp the edges if desired. Brush the tops with the egg wash, and if using, sprinkle the sesame or poppy seeds on top.
- Bake for 35-40 minutes or until golden, making sure to leave the oven closed so the puff pastry rises. If you notice any burning toward the end of baking, cover the tops with foil. Allow the pot pies to sit for 15 minutes before serving and enjoy!
Top tips
- Thickness. The filling for the pot pies should be very thick. If you find it’s too loose, simmer for longer until it thickens.
- Ramekins. I’m using 4 12-ounce ramekins that are roughly 5 inches in diameter. You can use any small ramekins for individual pot pies, or you can make 1 large chicken pot pie using a 9-inch pie dish. Just be sure to cut the puff pastry a bit larger than the dish you’re using. If using a pie dish, you’ll need to join two sheets of puff pastry together – use the egg wash to help stick them together.
- Toppings. I love to top the pie crust with sesame seeds for added texture. You can also use poppy seeds or leave them plain. The choice is yours.
More comfort food classics
If you’re looking for more cozy chicken recipes, give these recipes a try!
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Easy Chicken Pot Pies
Ingredients
- 1 roll puff pastry thawed
- 1 stick unsalted butter divided, cut into 1-inch pieces
- 2 pounds chicken breast cut into 1-inch pieces
- 1 large onion diced
- 2 medium carrots chopped
- 2 large celery ribs chopped
- 1 cup frozen peas
- 1/2 cup flour
- 1/2 cup dry white wine
- 2 cups low-sodium chicken stock
- 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
- 2 teaspoons minced sage
- 1/2 cup heavy cream
- salt and pepper to taste
- 1 egg
- 2 teaspoons water
- sesame or poppy seeds optional
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Instructions
- Unroll the thawed puff pastry and cut it to a 1/2-inch larger than the diamater of the 4 ramekins. Place the cut puff pastry circles into the fridge until needed later on. Note: you will need two rolls of puff pastry and will have some leftovers.
- Season the chicken with salt and pepper.
- Heat a deep pan or pot to medium heat and add 4 tablespoons of butter. Once the butter melts, add the chicken and cook until browned on both sides (about 6-7 minutes total). Remove the chicken to a plate.
- Add the remaining butter, onion, and a pinch of salt and cook for 5-7 minutes or until softened. Add the carrots and celery to the pot and saute for another 10-12 minutes or until the carrot is almost fork tender. Add the flour and cook until no white spots remain.
- Add the peas, wine, chicken stock, thyme, and sage to the pot and turn the heat to high. Using a wooden spoon, scrape up all of the brown bits and boil for 2 minutes.
- Add all of the chicken back to the pot along with the cream and simmer for 2-3 minutes. The filling should be quite thick. Season with salt and pepper then remove the pan from the heat and let cool for 20 minutes.
- Preheat oven to 400°F.
- Remove the cut puff pastry from the fridge. Pour the chicken and gravy into each ramekin. Wet the edges of each dish with water and place the cold puff pastry on top and press to seal. If you like, crimp the edges. Brush the egg wash on top of the pastry and top with a sprinkle of sesame or poppy seeds if you like. Bake for 35-40 minutes or until golden brown, making sure to leave the oven closed so that the puff pastry rises. Note: If the towards the end of baking, the puff pastry starts to burn, top with foil.
- Let the chicken pot pies sit for 15 minutes before serving. Enjoy!
Notes
- Ramekins. I used 4 12-ounce ramekins that were roughly 5-inch diamater. Any small ramekin or even large pie dish can be used. Just cut the puff pastry a bit larger than the size of the dish.
- Puff pastry. You will need two sheets to cut out 4 5-inch discs to cover the ramekins. If you like, all of the filling can be added to a 9-inch deep pie dish and topped with puff pastry. To connect two pieces of puff pastry, simply brush with egg wash to glue together.
- Filling. The filling should be very thick. If you find it to be too loose, simply simmer until it is rich and thick. The filling will hold on a wooden spoon. Check the process images above for comparison. If the filling is too thick, you can add a 1/2 cup of chicken stock.
- Burning. If the pastry starts to get a bit too brown towards the end of the baking time, simply cover with foil. In addition you can lower the heat to 350°F for the remaining baking time. 400°F is needed during the first 20-25 minutes of baking to adaquately puff the pastry.
- Leftovers. Chicken pot pies can be saved for up to 3 days in the refrigerator. Reheat in the oven at 350°F until warm in the center.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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