Name: Easy Chicken Pot Pie
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Cuisine: American
Ingredients: 2 tablespoons extra-virgin olive oil; 8 oz. cremini (baby bella) mushrooms, sliced; 1 medium onion, finely chopped; 3 large garlic cloves, minced; 2 cups carrots (from about 3-4 medium carrots), peeled and finely chopped; 2 celery stalks, finely chopped; 1 large yellow potato, peeled and finely chopped; 1/4 cup all-purpose flour; 1 tablespoon fresh thyme leaves (from about 10 sprigs fresh thyme); 1 cup milk (any kind, preferably whole); 2 1/2 cups low-sodium chicken broth (homemade or store-bought); Kosher salt and freshly ground black pepper; 1 cup grated Parmesan, divided; 3 cups shredded cooked chicken or turkey breast (see notes); 1 cup frozen peas; 1 store-bought puff pastry, thawed overnight in the refrigerator and kept cold until ready to use; 1 egg, lightly beaten with 1 tablespoon water

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This Easy Chicken Pot Pie is a comforting and hearty dish made with tender chicken, loads of vegetables, and a creamy sauce, all topped with flaky, buttery puff pastry. It’s a perfect way to use leftover chicken or turkey, and it comes together quickly to deliver a meal that everyone will love.

Easy Chicken Pot Pie

Why You’ll Love This Recipe

This Chicken Pot Pie is the epitome of comfort food. The combination of creamy filling, savory chicken, and flaky pastry creates a satisfying and warming dish. With tender vegetables like carrots, potatoes, and peas, it’s both wholesome and delicious. It’s easy to prepare, making it perfect for a weeknight dinner or for impressing guests at a family gathering. Plus, leftovers make amazing lunches!

Ingredients

2 tablespoons extra-virgin olive oil
8 oz. cremini (baby bella) mushrooms, sliced
1 medium onion, finely chopped
3 large garlic cloves, minced
2 cups carrots (from about 3-4 medium carrots), peeled and finely chopped
2 celery stalks, finely chopped
1 large yellow potato, peeled and finely chopped
1/4 cup all-purpose flour
1 tablespoon fresh thyme leaves (from about 10 sprigs fresh thyme)
1 cup milk (any kind, but preferably whole)
2 1/2 cups low-sodium chicken broth (homemade or store-bought)
Kosher salt and freshly ground pepper
1 cup grated Parmesan, divided
3 cups shredded cooked chicken or turkey breast (see notes)
1 cup frozen peas
1 store-bought puff pastry, thawed overnight in the refrigerator and kept cold until ready to use
1 egg, lightly beaten with 1 tablespoon water

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Filling:
In a large stockpot, heat the olive oil over medium-high heat. Add the mushrooms and onion, and cook for about 5-7 minutes until the onion softens and the mushrooms release their liquid. Add the garlic and cook for another 1 minute.
Cook the Vegetables:
Stir in the carrots, celery, and potatoes, cooking for 5-7 minutes. If the vegetables begin to brown, reduce the heat to medium-low. Sprinkle the flour and thyme over the vegetables, and stir to coat. Cook for 1 minute to remove the raw flour taste.
Make the Creamy Sauce:
Gradually add the milk and broth, stirring constantly to create a smooth sauce. Bring the mixture to a boil, then reduce the heat to low and simmer for about 5-8 minutes until the sauce thickens.
Add the Chicken and Peas:
Stir in 1/3 cup of Parmesan cheese, then add the shredded chicken and frozen peas. Continue cooking for a few more minutes to combine and heat everything through. Taste and adjust seasoning with salt and pepper if needed.
Prepare the Puff Pastry:
Remove the pot from heat and smooth the top of the filling. If you’re baking the pie in the same pot, allow the filling to cool slightly. Sprinkle the remaining Parmesan cheese on top of the filling.

Roll out the puff pastry on a lightly floured surface to about a 14-inch square or large enough to cover your skillet. Drape the pastry over the skillet, leaving a 1-inch border. Fold the edges under and crimp them with your fingers or a fork to seal.
Brush and Bake:
Brush the top of the pastry with the egg wash and cut a few small slits in the center to allow steam to escape. Bake in the preheated oven at 425°F for 25-35 minutes, or until the filling is bubbling and the crust is golden brown. Let the pie sit for 5-10 minutes before serving.

Servings and timing

This recipe serves 6.

Prep time: 25 minutes
Cook time: 30 minutes
Total time: 55 minutes

Variations

Use Store-bought Rotisserie Chicken: For a quicker option, use store-bought rotisserie chicken or leftover turkey.
Add More Vegetables: Feel free to add more veggies like green beans, peas, or corn to suit your preferences.
Make it Gluten-Free: Use a gluten-free flour blend for the sauce and a gluten-free puff pastry to make the pie gluten-free.

Storage/reheating

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, place the pie in a 300°F oven until warmed through. The puff pastry will lose some of its flakiness, but the flavors will still be delicious.

To freeze: Prepare the pie and freeze it unbaked. Once assembled, wrap tightly in plastic wrap and foil and freeze for up to 2 months. To bake, preheat the oven to 400°F, cover the pie with foil, and bake for 30 minutes. Remove the foil and bake for an additional 30 minutes until the filling is bubbling and the crust is golden.

FAQs

Can I make this recipe ahead of time?

Yes, you can make the filling ahead of time and store it in the fridge for up to 3 days. When ready to assemble, simply top it with the puff pastry and bake.

Can I use a different type of pastry?

Yes, you can use a regular pie crust instead of puff pastry, but puff pastry adds a lighter, flakier texture. You can also make a homemade crust if you prefer.

Can I substitute the chicken with something else?

Yes, you can use turkey, leftover roast chicken, or even plant-based protein like tofu or tempeh for a vegetarian version.

How do I know when the pot pie is done?

The pot pie is done when the filling is bubbly and the crust is golden brown. If you insert a meat thermometer, the internal temperature should be 165°F.

Can I freeze leftovers?

Yes, you can freeze leftovers for up to 2 months. The crust may lose some of its flakiness, but the flavor will still be delicious.

Conclusion

This Easy Chicken Pot Pie is a perfect meal for a cozy night in. It’s comforting, flavorful, and filled with tender chicken, creamy vegetables, and a flaky, golden crust. Whether you’re using up leftover chicken or turkey, or making it from scratch, this recipe is guaranteed to be a family favorite.