Growing up, my mom was the queen of homemade meals. I’m talking three meals a day, seven days a week, every week of the year. We didn’t do takeout or eat out much, and when we did, it was a big deal—a real treat, like someone hitting the jackpot. Most nights, the scent of something simmering on the stove greeted us as we walked through the door.
But even the best cooks have their shortcuts. On particularly hectic evenings—nights when we had to dash off to a ball game or when life was just being, well, life—she’d pop a frozen pot pie into the oven. Now, I know what you’re thinking: “Frozen pot pies? Really?” And yes, really. I loved them then, and truth be told, there’s still a special place in my heart for them. But the truth is, nothing beats a homemade chicken pot pie—nothing. It's a nostalgic dish that takes me back to those busy nights but with the added comfort of knowing it’s made from scratch with love.
The Secret to the Best Chicken Pot Pie
When it comes to a creamy chicken pot pie, it’s all about the layers of flavor. The rich, savory chicken filling, the flaky pie crust, and that golden top crust that crackles when you break into it with your fork—all of it comes together to create the ultimate comfort food.
This recipe for homemade chicken pot pie doesn’t just rely on the nostalgia of those frozen pies; it takes the essence of that memory and elevates it into something truly special.
The base of this dish is the chicken pot pie filling—a creamy sauce made from a mix of chicken broth, heavy cream, and a touch of dry white wine. Trust me, this filling is the stuff dreams are made of. With tender chunks of rotisserie chicken, crisp vegetables, and fresh herbs all wrapped up in that creamy goodness.
And let’s talk about the crust. We’re using puff pastry for that flaky, buttery goodness that just can’t be beaten. This easy chicken pot pie recipe is the epitome of comfort food, perfect for when you need a cozy meal that warms you from the inside out.
Ingredients for Homemade Chicken Pot Pie
Here’s what you’ll need to gather before you start:
- Puff pastry (Pepperidge Farm frozen puff pastry is a great choice)
- Unsalted butter
- Yellow onion
- Garlic
- Celery
- Carrots
- All-purpose flour
- chicken broth
- Dry white wine or more chicken broth
- Kosher salt
- Freshly ground black pepper
- Heavy cream
- Fresh thyme
- Fresh parsley
- Rotisserie chicken (shredded)
- Frozen peas
- Egg
- Water
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How to Make the Ultimate Homemade Chicken Pot Pie
Let’s walk through the steps of creating this hearty chicken pot pie.
- Prepare the Pastry: Start by lightly flouring your work surface. Roll out the thawed puff pastry to about ⅛-inch thickness, smoothing out any creases. Using a sharp knife, cut out four ovals that are about 2 inches larger than the diameter of your ramekins. Place these on a parchment-lined baking sheet and refrigerate them until you’re ready to use them.
- Preheat the Oven: Set your oven to 425°F and make sure the rack is positioned in the center.
- Make the Filling: In a large sauté pan, melt the butter over medium heat. Add the diced onion, celery, and carrots. Cook until the carrots are just tender, about 8 to 10 minutes. Stir in the garlic and cook for another 30 seconds—just enough to release that heavenly aroma. Next, sprinkle in the flour, stirring constantly for about 2 minutes to cook off the raw flour taste. Slowly pour in the chicken broth, wine, salt, and pepper, bringing the mixture to a boil. Simmer until it thickens to a rich, creamy gravy consistency. Remove from heat, then stir in the heavy cream, thyme, parsley, chicken, and peas. Taste and adjust the seasoning if needed.
- Assemble the Pies: Ladle the filling into your ramekins, filling them about three-quarters of the way full. Don’t overfill, or you’ll have a mess on your hands. Brush the edges of each ramekin with an egg wash made from the beaten egg and water. Place the chilled pastry ovals over the tops, pressing firmly around the edges to seal them.
- Bake: Arrange the ramekins on the baking sheet. Brush the tops with more egg wash and use a sharp knife to cut a small slit in the top of each pie—this will allow steam to escape and keep the pastry from getting soggy. Bake for 20 to 25 minutes, until the tops are golden brown and crisp. Let the pies cool for about 10 minutes before serving. Trust me, this step is crucial—nobody wants to burn their mouth on molten chicken filling.
Serving Suggestions
These chicken pot pies are a meal unto themselves, but if you’re looking to round out your plate, consider these sides:
- A crisp side salad with a light vinaigrette to balance out the richness of the pot pie.
- Steamed green beans or asparagus for a simple, elegant side.
- Crusty bread to soak up any of that delicious creamy sauce that might escape the pie dish.
Chef Secrets for the Best Chicken Pot Pie
- Use Rotisserie Chicken: This isn’t just about convenience—rotisserie chicken is already perfectly cooked and seasoned, adding depth of flavor to your filling.
- Puff Pastry Magic: Puff pastry gives you a flaky, buttery top crust without the hassle of making pie dough from scratch. Keep it cold until you’re ready to use it for the best results.
- Wine and Dine: Adding dry white wine to the sauce gives it a sophisticated edge and helps balance the creaminess. If you’re not a fan of cooking with wine, chicken broth works just fine.
- Thicken That Sauce: The filling should be thick enough to coat the back of a spoon before you ladle it into the ramekins. This ensures that your pie isn’t too runny once it’s baked.
Commonly Asked Questions
Can I make chicken pot pie with a store-bought pie crust?
Absolutely! While puff pastry adds that extra flakiness, a store-bought pie crust can be a great time-saver and still deliver a delicious result.
Can I substitute the heavy cream?
Yes, you can use half-and-half or even whole milk, but keep in mind that the filling might be a bit less rich and creamy.
Can I use leftover turkey instead of chicken?
Definitely! This recipe is a fantastic way to use up leftover turkey from the holidays.
Can I make this pot pie vegetarian?
Yes, simply swap the chicken for extra veggies like mushrooms, potatoes, or even a mix of beans and use vegetable broth instead of chicken broth.
Why is my pot pie filling runny?
If your filling is runny, it likely didn’t simmer long enough to thicken or the flour didn’t fully cook out. Make sure the sauce is thick before assembling the pies.
Storing & Reheating Tips
- These pot pies can be stored in the fridge for up to three days.
- To reheat, preheat your oven to 350°F and warm the pies for about 20 minutes, or until heated through.
- If you’ve frozen the pies, let them thaw in the fridge overnight before reheating in the oven at 350°F for about 30-35 minutes.
More Comfort Food Recipes
Equipment Needed
To make this chicken pot pie recipe, you’ll need:
Homemade Creamy Chicken Pot Pie
Equipment
- Rolling Mat optional
Ingredients
- 2 packages Pepperidge Farm frozen puff pastry thawed
- 4 tablespoons unsalted butter
- 1 medium yellow onion diced
- 4 cloves garlic minced
- 3 stalks celery diced
- 1 cup onion diced
- 4 carrots sliced into ¼-inch rounds
- ⅓ cup all-purpose flour plus more for rolling the pastry
- 2½ cups chicken broth
- ½ cup dry white wine
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon ground nutmeg
- ½ cup heavy cream
- 1 tablespoon fresh thyme minced
- ¼ cup parsley finely chopped
- 4 cups shredded cooked chicken from 1 rotisserie chicken
- 1 cup frozen peas
- 1 egg
- 1 tablespoon water
Instructions
Prepare the Pastry:
- Lightly flour a clean, dry surface, and place the puff pastry on top. Dust the pastry with flour and roll it out to about ⅛-inch thick, smoothing out any creases as you go.
- Using a sharp knife, cut out four ovals, each about 2 inches larger than the diameter of your ramekins. Place the pastry ovals on the parchment-lined baking sheet and refrigerate them until needed.
Preheat the Oven:
- Set the oven to 425°F and position the oven rack in the center.
Make the Filling:
- In a large sauté pan, melt the butter over medium heat. Add the onion, celery, and carrots, and cook, stirring occasionally, until the carrots are just tender, about 8 to 10 minutes. Stir in the garlic and cook for 30 seconds.
- Add the flour and cook, stirring constantly, for about 2 minutes.
- Pour in the broth, white wine, salt, black pepper, and nutmeg. Bring the mixture to a boil, scraping the bottom and sides of the pan as you stir. Simmer until the filling thickens, which should take just a few minutes. The filling should be thick like a rich cream gravy consistency.
- Remove the pan from the heat and stir in the heavy cream, thyme, parsley, chicken, and peas. Taste the mixture and adjust the seasoning if needed. (Keep in mind that the broth may have a strong wine flavor at this point, but it will mellow out during baking.)
Assemble the Pies:
- Ladle the filling into the four ramekins, filling them up to about ¾ full. Avoid overfilling.
- Beat the egg with 1 tablespoon of water to create an egg wash.
- Remove the pastry ovals from the refrigerator. Brush the edges of each ramekin with the egg wash, then place the cold pastry ovals over the tops, pressing firmly around the edges to seal the dough to the bowls.
Bake the Pies:
- Place the ramekins on the baking sheet. Brush the tops of the pastry with the remaining egg wash. Use a sharp knife to cut a small ½-inch slit in the top of each pie to allow steam to escape.
- Bake for 20 to 25 minutes, or until the pastry is golden brown and crisp. Allow the pies to cool for about 10 minutes before carefully transferring them to serving plates with a wide spatula. Sprinkle with additional parsley, if desired, and serve.
Nutrition
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Leave a Comment & Rating!
We’d love to hear your thoughts! Whether you made a tweak, have advice, or just want to share your rating, your feedback is gold. Keep it kind—no mean comments or off-topic links. Let’s celebrate food together. All are welcome to join the conversation!
Can you use frozen vegetables to make the chicken pot pie? The frozen crust? Rotisserie chicken, heavy sauce , chicken brough? Frozen crust already in the pan. What else should I use? And how do I prepare it?
Hi Barbara. Absolutely! You can definitely use frozen vegetables and a frozen crust to make this chicken pot pie even easier. Here’s how you can do it:
Prepare the Filling: In a large pan, melt some butter and sauté your frozen vegetables just until they’re thawed and warmed through. Add the shredded rotisserie chicken.
Make the Sauce: Sprinkle some flour over the vegetables and chicken, stir to coat, then slowly add chicken broth and heavy cream. Let it simmer until thickened, creating that luscious sauce.
Assemble the Pie: Pour the filling into your frozen pie crust. If you’re using a top crust too, place it over the filling and crimp the edges to seal. Don’t forget to cut a few slits in the top for steam to escape.
Bake: Follow the baking instructions on your frozen pie crust package—typically 375°F for about 45 minutes, or until the crust is golden and the filling is bubbly. Loosely cover the pie with foil to avoid burning the crust.
And that’s it! You’ll have a delicious, hearty chicken pot pie with minimal prep. Enjoy!