This homemade Chicken Pot Pie Recipe has the creamiest filling made with a base of onions, carrots, celery, peas, and shredded chicken. I love that it comes together quickly with the help of a few store-bought shortcuts, and it's a recipe the whole family will love. Serve with my game-changing Crispy Lemon Roasted Brussel Sprouts, Spicy Garlic Green Beans, or Caesar Roasted Broccoli. You can't go wrong!
Table of Contents
Ingredients & Substitutions
- Rotisserie Chicken – Using a rotisserie chicken in this recipe is a huge timesaver.
- Butter – All of the veggies get sautéed in butter, which makes this filling even more delicious. I like to use unsalted butter so you can control how much salt you want to add to the recipe.
- Vegetables – The classics include yellow onion, carrots, celery, frozen peas, and freshly minced garlic.
- Flour – All-purpose flour is added to the vegetables to create a roux which will help thicken the filling as it simmers.
- Chicken Stock + Whole Milk + Sherry – All three add even more flavor to the chicken pot pie filling and create a super smooth and gravy-like consistency.
- Herbs – Thyme, sage, chives, and parsley help brighten up the decadent filling.
- Panko Bread Crumbs – Panko bread crumbs are added to coat the bottom of the pan before pouring in the filling to act as the bottom crust. You could do another layer of puff pastry, but to be honest, this is easier and I prefer it a bit lighter!
- Puff Pastry Sheet – Another great timesaver is using store-bought frozen puff pastry sheets as the top crust. Puff pastry is super light, flaky, and works wonderfully as a pie crust. Just be sure to let it thaw under refrigeration before using.
*For a full list of ingredients and instructions please see recipe card below
How to Make Chicken Pot Pie
Step 1: melt the butter over medium high heat in a large Dutch Oven. Once melted, add the onion, celery and carrots. Sauté the vegetables for 5-7 minutes or until they become translucent. Add the garlic and cook for 60 seconds.
Step 2: Reduce heat to medium and sprinkle the flour over the veggies to make a roux. Cook out the flour for about 1-2 minutes until it starts to turn golden.
Step 3: Combine the chicken stock, milk and sherry in a small bowl. Once combined, slowly add the mixture to the vegetables, stirring to incorporate. Let the mixture come to a simmer until it thickens, about 5 to 6 minutes.
Step 4: Once thickened, add in the shredded chicken, peas, and herbs and stir to combine. Taste and adjust salt and pepper as needed.
Step 5: Sprinkle the panko into the bottom of a 9x13 dish to evenly coat the bottom.
Step 6: Pour the filling on top of the panko and let sit for 10 minutes to slightly cool.
Step 7: While the mixture is cooking, use a rolling pin to roll out the sheet of puff pastry into an 11 x 15-inch rectangle, you want it just slightly larger that the surface area of your baking dish. In a small bowl, whisk together the egg yolk and water to make an egg wash.
Step 8: Carefully lay the sheet of puff pastry on top of the baking dish and brush the surface of the pastry with the egg wash. Tuck any excess dough into the sides of the baking dish to create a crust and crimp the edges. Sprinkle some Maldon salt on top of the puff pastry / egg wash and then carefully cut a few small slits in the surface to allow any air to escape.
How to Store Chicken Pot Pie
To store this recipe, you can keep the pie in its original baking dish wrapped in foil before storing it in the refrigerator. This dish will last for 3-4 days when refrigerated. When ready to eat throughout the week, simply heat it in the microwave for 1 minute (give or take depending on preference).
How to Freeze Chicken Pot Pie
After the pie finishes baking, let it cool completely before wrapping it in foil and popping it into the freezer. It will last for up to 3 months when frozen. When ready to serve, reheat the pie with the foil on top at 350°F for about 25-30 minutes or until warmed through. Remove the foil and bake for another 5-10 minutes until the crust is flaky.
Tips & Tricks
- Make sure to cut small slits in the surface of the pastry to act as vents.
- Place the baking dish on a larger sheet pan to catch any spills in case the filling bubbles over the edge of the dish.
- After baking, allow the pie to cool for 15 minutes prior to serving so the filling has time to cool slightly and set.
FAQs
What is the sauce made of in chicken pot pie?
The sauce is made of a roux by stirring flour into the vegetables and letting it cook for a minute until it turns a pale yellow and leaves a thick coating on the vegetables. Then chicken stock, whole milk, and sherry are incorporated into the roux one cup at a time and continuously stirred until all of the liquid has been added. As the sauce simmers for 5 to 6 minutes, it will thicken and go from a thick, paste-like consistency to a smooth gravy that coats the back of your spoon.
Can the Chicken Pot Pie Filling be Frozen?
Yes, it can! Simply prepare the filling as instructed and allow it to cool while uncovered for 30 minutes. Once cooled off, transfer to a container or plastic bag and store in the freezer for up to 3 months.
What to Serve with Chicken Pot Pie
If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today
Easy Chicken Pot Pie
Ingredients
For the Filling
- 2 rotisserie chickens meat removed and torn apart
- 8 tablespoons unsalted butter
- 1 medium yellow onion diced (about 1½ cups)
- 4 stalks celery diced (about 1¼ cups)
- 2 large carrots diced
- 6 cloves garlic finely minced
- ½ cup all purpose flour
- 3 cups chicken stock
- ¼ cup sherry
- ½ cup whole milk
- 2 teaspoons fresh thyme stems removed and roughly chopped
- 2 teaspoons fresh sage roughly chopped
- 2 tablespoons freshly chopped chives
- 2 tablespoons freshly chopped parsley
- 1 cup frozen peas
- Kosher salt and freshly cracked black pepper to taste
- â…” cup panko bread crumbs
For the Puff Pastry Topping
- 1 sheet of puff pastry thawed
- 1 large egg yolk
- 1 teaspoon cold water
- Flaky salt optional
Instructions
- In a large Dutch melt the butter over medium high heat. Once melted, add the onion, celery and carrots. Sauté the vegetables for 5-7 minutes or until they become translucent. Add the garlic and cook for 60 seconds.
- Reduce heat to medium and sprinkle the flour over the veggies to make a roux. Cook out the flour for about 1-2 minutes until it starts to turn golden.
- Combine the chicken stock, milk and sherry in a small bowl. Once combined, slowly add the mixture to the vegetables, stirring to incorporate. Let the mixture come to a simmer until it thickens, about 5 to 6 minutes.
- Once thickened, add in the shredded chicken, peas, and herbs and stir to combine. Taste and adjust salt and pepper as needed.
- Pre-heat the oven to 400°F
- Sprinkle the panko into the bottom of a 9x13 dish to evenly coat the bottom. Pour the filling on top of the panko and let sit for 10 minutes to slightly cool.
- While the mixture is cooking, use a rolling pin to roll out the sheet of puff pastry into an 11 x 15-inch rectangle, you want it just slightly larger that the surface area of your baking dish. In a small bowl, whisk together the egg yolk and water to make an egg wash.
- Carefully lay the sheet of puff pastry on top of the baking dish and brush the surface of the pastry with the egg wash. Tuck any excess dough into the sides of the baking dish to create a crust and crimp the edges. Sprinkle some Maldon salt on top of the puff pastry / egg wash and then carefully cut a few small slits in the surface to allow any air to escape.
- Place the baking dish on a larger sheet pan to and transfer to the oven. Bake for 20-25 minutes until the top is golden brown and the filling starts to bubble up through the vents.
- Remove the pot pie from the oven and allow it to cool for at least 15 minutes before serving.
Notes
- Make sure to cut small slits in the surface of the pastry to act as vents.
- Place the baking dish on a larger sheet pan to catch any spills in case the filling bubbles over the edge of the dish.
- After baking, allow the pie to cool for 15 minutes prior to serving so the filling has time to cool slightly and set.
This recipe was friggen perfect! And perfect portion size for a slighlty larger group instead of the mostly 9inch round pan recipes you see.
I made very minor changes. Pastry on top and bottom, no breadcrumb.
Slighlty more seasoning because i like a heavier flavor. Im talking like 1 extra garlic clove and an extra teaspoon of thyme amd rosemary.
But all the measurements were so exact, my filling was perfect creamy texture. Definitley will become a hit for me to bring to potlucks. Thank you!!!
Can I skip the sherry? Do I need to substitute or just skip it?
Could you bake in a cast iron skillet instead of casserole dish? If so, any modifications?
for sure and no need to alter if it's similar side
This was easy to put together and tasted fantastic. I only used one Costco rotisserie chicken and there was plenty of meat. I loved the puff pastry top.
Can you recommend a non-dairy milk substitute to swap for the whole milk?
I would use an unflavored and unsweetened almond milk
How much dry herbs to fresh herbs can be used?
Hello.. may I make this ahead of time ( day before serving for guests) ?
sure can!
How many lbs of home made shredding chicken would I use for this recipe? Thanks!
Feedback on your new format: I don't like it. The thing I liked most about your blog (besides the delicious recipes of course!) is that you had 2 paragraphs or so with some photos and then got right to the recipe. All the extras - what's in the dish, how do I make it - is in the recipe and is redundant. I skip it all, but I find it annoying. Apparently, I am unique in this because so many blogs do it. I'm still going to follow along for the recipes, just wanted to voice my opinion.
This potpie looks fabulous; I'm going to put it on the menu for next week.
totally get it - but the amount of questions I get via email on a recipe is wild so really trying to cut back on those and provide all the information up front. I do have a jump to recipe button at the top of every post so you can hit that and skip everything if you want! Just trying to streamline my work so I can give everyone the MOST information and you can take/leave whatever you dont need 🙂 xx
Dumb question on heating a frozen casserole, should it be thawed before reheating? I'm planning to make this in 2 smaller casseroles and freezing one for later. Looking forward to trying this!
yes, I thaw in the fridge overnight and then bake
Comfort food at its best!!!! Gorgeous!
Can this be made the day before? And just refrigerated? No issue for the pastry?
shouldn't be an issue! xx
how will this turn out if recipe is cut in half? What size pan would work best
no issue at all - I'd use a 8x8 or something around there