The most perfect chicken pot pie recipe. Hearty chicken and classic vegetables are wrapped in a creamy sauce and baked under a towering puff pastry.
I never expected to be so addicted to this chicken pot pie recipe, but I am! I really can’t wait for you to try it. It covers all the classic flavors, uses easy-to-use rotisserie chicken, and skips the double crust of store-bought puff pastry, so it’s 100% ready whenever you want to eat it.
Oh, and since everything is done in one pan, there are fewer dishes to wash after you’re done with them.
main ingredients
Chicken: This recipe calls for cooked chicken. Rotisserie chicken is the best. Or you can use leftover roast chicken. This shredded chicken would also be delicious. Vegetables: This recipe goes really classic with onions, carrots, celery, garlic, and frozen peas. Butter and flour: Sauté onions, carrots, celery, and garlic in butter, then add flour and mix to make a roux. This will thicken the gravy. Stock and milk: Combine these to make a creamy gravy. A roux made of butter and flour helps thicken the batter. Use your favorite store-bought chicken broth or stock, or your own homemade chicken broth. Soups and stocks vary in sodium concentration, so if you have low-sodium or low-sodium options, be prepared to season the recipe a little more when you cook it. I love whole milk for its creaminess. Sage: Fresh chopped sage gives the sauce a pleasant classic flavor. If you don’t have fresh ones, you can use dried ones. The recipe below calls for 1 tablespoon minced, but you’ll end up using 1 teaspoon dried sage. Crust: This pot pie works great with store-bought pie crust. I love Dufour, but it’s not sold in every grocery store, so use what you can get. If you can get Dufour’s puff pastry, it’s well worth the extra cost. You can also use a sheet of homemade puff pastry, but it won’t rise as much.
See the complete recipe with measurements below.
How to make the popular chicken pot pie
Tip 1: Use a cast iron skillet. To make things easier, I make everything in this recipe in a 10-inch cast iron skillet. First, fry the onions, carrots, celery and garlic, make a roux with flour, make the sauce and add the chicken and peas. Then just cover the whole thing with a sheet of puff pastry before baking.
If you don’t have a cast iron skillet or it’s not the right size, make the filling, transfer to a pie plate, top with pastry and bake.
Tip 2: Make the gravy. All the flavors are built for this creamy gravy. Once the vegetables are cooked soft and sweet, add the flour. Mix this with butter to make a roux. A roux is a paste that helps thicken soups and milk.
After adding the flour, move it around the pan and cook for a minute to let the raw flour flavor evaporate. Then slowly pour in the soup. It looks thick at first, but it becomes thinner as you add more. Next, pour in the milk and simmer until it reaches the right consistency. Finally, check the taste and adjust the seasoning with salt and pepper. Keep in mind that soups vary in seasoning, so you may need more than you think. Add slowly and taste each time. If the flavor doesn’t pop, add a little more until it does.
Tip 3: Make the stuffing. For this recipe, you can dice or shred the chicken. I like it shredded and I love how it softens when added to pies. Once cut into strips, carefully mix them into the gravy. The skillet will be at maximum capacity, so go slowly. This is also the time to add peas.
Tip 4: Add the dough. This skillet pot pie is super easy to make using store-bought puff pastry. You will need to widen the sheet slightly to fit the top (at least 11 inches square). Most puff pastry sheets are sold in rectangular shapes, which means they will be longer on one side. Use the excess to build up the edges and get the final result as shown in the photo.
Tip 5: Slit and add egg wash. When baking in the oven, it gets quite hot and humid in the middle, so you’ll need to make a few slits in the top of the dough to allow moisture to escape. Then brush them with beaten egg before baking, which will give them that shiny golden surface you see in the photo.
Other classic chicken recipes
easy chicken pot pie
preparation
15 minutes
cook
45 minutes
total
1 hour
This Skillet Chicken Pot Pie with Puff Pastry has quickly become one of my favorite chicken recipes on the blog. It’s packed with classic ingredients and flavors, but skips the finickier double crusts and pie plates in favor of a cast iron skillet and store-bought pie crust. It’s very delicious and easy to make whenever you want.
6 doses
will be needed
5 tablespoons butter (70g)
1 medium yellow onion, finely chopped
2 medium carrots, chopped, about 1 cup
1 large rib of celery, finely chopped
2 cloves of garlic (chopped)
1/4 cup and 1 tablespoon (40 g) all-purpose flour
2 cups (470ml) low-sodium chicken soup or homemade soup
1 cup (235ml) whole milk
1 tablespoon chopped sage or 1 teaspoon dried sage
1 cup frozen peas (no thawing required) (135g)
4 cups cooked or rotisserie chicken, shredded or diced, 1 pound (450g)
1 sheet of store-bought puff pastry (thawed), see tips
1 egg (beaten)
1/2 teaspoon freshly ground black pepper
good sea salt, to taste
direction
1Preparation: Preheat oven to 400°F (204°C). Set aside a large baking sheet.
2Cook the vegetables: Melt the butter in a 10-inch cast-iron skillet over medium heat. Add onions, carrots, celery, and garlic. Cook, stirring, in skillet until softened and lightly colored, about 6 minutes.
3Make the gravy: Sprinkle the flour evenly over the vegetables and stir to make a roux. Cook for 1 minute, then slowly pour in the chicken broth, stirring to avoid lumps. Then add milk, mix and bring to a boil. Simmer until the gravy thickens.
4Finish the filling: add the sage, peas and shredded chicken. Season with a little pepper and salt. Taste and adjust with salt and pepper as needed (I use 1 to 1 1/2 teaspoons of salt, depending on the amount of soup and stock). Cook until the filling boils, remove from the heat and leave to cool for 10 minutes while you prepare the pastry.
5Roll out the pie crust: Lightly flour your work surface and roll out the pie crust. Roll out into a rectangle that is 11 inches long on each side (commercial sheets are usually rectangular, so one side will probably be longer).
6Add the puff pastry: Carefully place the puff pastry onto the pan. Trim about 1 inch off the edges and fold the pastry over to create the sides. To thicken the edges, cut the excess fabric you trimmed off into strips and press them around the edges. Cut four 2-inch slits in the center of the pie to allow steam to escape, then brush the top with beaten egg.
7Bake: Place a baking sheet in the oven and place a frying pan on top to catch any spills. Bake for 30-40 minutes, flipping the pan halfway through. Look for puffy dough with a nice golden color on the surface. If the pastry gets too dark or browns too quickly, cover it with foil.
8To serve: Remove from the oven and let rest for 15 minutes before serving.
Adam and Joan’s Tips
Use a pie plate instead of a frying pan: If you don’t have a 10-inch cast-iron skillet, make the filling in a regular skillet, transfer to a deep pie plate or 9-inch baking dish, then top with pastry and bake. A small cast iron pot is not large enough to hold the stuffing. Puff pastry: Store-bought puff pastry is available in the frozen section. The most common are Pepperidge Farm and Dufour. Both work well, but if I have a choice, I love Dufour. You need to remove the sheet from the package and leave it in the refrigerator overnight to thaw. Store in the refrigerator until you are ready to prepare the pot pie filling, then remove and stretch to fit the pan. The shape will probably be rectangular, with one long end remaining. Trim the excess, stack the edges and cut into strips to create a thick edge of dough around the pan. Storage: Leftover pot pie will keep in the refrigerator for 2-3 days. Note: Cooked chicken is best consumed within a total of 4 days. Be sure to count from when the chicken was first cooked (or purchased), not just when you baked the pie. Cover the pan with foil or transfer some to an airtight container. Reheat: To keep the dough crispy, reheat in a 350°F oven until heated through (about 20 minutes). If you’re in a hurry, try this hybrid method. Remove the crust and toast in the oven (or toaster oven) until crispy. Meanwhile, warm the ingredients in the microwave. Put the dough back on top and enjoy. Make ahead: You can make the stuffing ahead of time. Once cooled, it can be refrigerated for up to 2 days (or frozen for up to 3 months). When ready to bake, transfer the filling to a plate, top with the crust and bake. Note: If baking with cold filling, you may need to add a few more minutes to the baking time. The nutritional information provided is an estimate.
Nutritional information per serving
Serving size
1/6 of the pie
/
calorie
591
/
total fat
33.7g
/
saturated fat
10.9g
/
cholesterol
99.5mg
/
sodium
583.7mg
/
carbohydrates
38.6g
/
dietary fiber
4.2g
/
Total sugar content
6.7g
/
protein
33.1g
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