Description

This Easy Chicken Pot Pie is the ultimate comfort food, packed with tender chicken, vegetables, and a creamy sauce, all topped with flaky, buttery puff pastry. Perfect for using up leftover chicken or turkey, this dish comes together in just under an hour and offers a warm, satisfying meal that’s sure to please the whole family. Whether for a weeknight dinner or a special gathering, this easy recipe is a must-try!

Ingredients

For the Filling:

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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Instructions

Prepare the Filling: In a large stockpot, heat olive oil over medium-high heat. Add the mushrooms and onion, cooking for 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 carrots, celery, and potatoes, cooking for 5-7 minutes. If vegetables start to brown, reduce heat to medium-low. Sprinkle flour and thyme over vegetables, stirring to coat. Cook for 1 minute to eliminate raw flour taste.
Make the Creamy Sauce: Gradually add milk and broth, stirring constantly to create a smooth sauce. Bring to a boil, then reduce heat to low and simmer for 5-8 minutes, allowing the sauce to thicken.
Add Chicken and Peas: Stir in 1/3 cup Parmesan cheese, followed by shredded chicken and frozen peas. Cook for a few more minutes to combine and heat everything through. Adjust seasoning with salt and pepper.
Prepare the Puff Pastry: Remove pot from heat and smooth the top of the filling. If baking in the same pot, let filling cool slightly. Sprinkle remaining Parmesan on top.
Assemble and Bake: Roll out puff pastry to about a 14-inch square or large enough to cover your skillet. Drape over the skillet, fold edges under, and crimp to seal. Brush with egg wash and make small slits in the center to allow steam to escape. Bake at 425°F for 25-35 minutes, or until the filling is bubbling and crust is golden brown. Let sit for 5-10 minutes before serving.

Notes

Using Leftovers: This recipe is perfect for leftover chicken or turkey. Shredded meat works best for this recipe.
Puff Pastry Substitutes: Use a regular pie crust instead of puff pastry if you prefer, though puff pastry provides a flakier texture.
Vegetarian Version: Replace the chicken with tofu, tempeh, or a mix of vegetables for a vegetarian option.

Prep Time: 25 minutes
Cook Time: 30 minutes
Category: chicken
Method: Baking
Cuisine: American