This chicken pot pie recipe contains NO canned anything and is AMAZING! It’s easy to make, and oh my goodness, is it delicious. The family raved about this dish.
Chicken pot pie is one of those all-time comfort foods, right? I never liked it much because I always thought of it with canned peas and carrots, blah! I can’t stand that stuff.
It’s elegant enough to serve guests dinner and casual enough for a weeknight meal with the family.
Puff pastry is a laminated dough that bakes up puffy, crispy, light, buttery, and flaky. It’s usually found in the freezer section of your grocery store.
Puff pastry gives this pie a crispy, buttery, crust that is just perfect in our opinion. I dare to say better than a traditional pie crust. Bonus, it’s easier than making your own pie dough!
Chicken Pot Pie Filling
This recipe uses fresh ingredients, not canned peas and carrots! It’s a made-from-scratch filling consisting of diced or shredded chicken, potatoes, carrots, and frozen peas in a creamy white sauce.
Tips and Variations
- Rotisserie chicken, boiled chicken, leftover chicken breasts, or turkey will all work in this recipe.
- Or you can saute any boneless chicken cuts until browned and cooked through, then remove them from the pan.
- You can add corn, celery, green beans, and even mushrooms.
- You can substitute the heavy cream with light cream or half and half. Note that the filling will not be as thick and creamy.
How to Make Chicken Pot Pie
Preheat the oven to 425 degrees F.
In a large pot or dutch oven, melt the butter over medium-high heat.
Add shallot, potatoes, carrots, and a few pinches of salt and pepper; cook, stirring occasionally, until tender; about 10-15 minutes.
Add cognac, and cook for 1 minute.
Stir in flour and cook for about 1 minute until combined well.
Add chicken broth or stock and heavy cream. Combine well and bring to a simmer for about 2-minutes, stirring until mixture thickens.
Stir in chicken, peas, parsley, thyme, sage, salt, and pepper, and combine well. Remove from heat.
Transfer the chicken mixture to the desired pan or individual dish.
When ready to bake, whisk together the egg yolk and 1 teaspoon of water.
Cut thawed puff pastry 1-inch larger in diameter than the individual dish/pan, and cut slits about 1-inch or holes in the center for venting.
Center cut puff pastry over the dish and crimp down around the edge of the dish to seal.
Brush the top of the pastry with egg wash.
Be sure you place the baking dish/dishes on a baking sheet.
Bake in 425-degrees F oven on a baking sheet for 10 minutes, then cover lightly with aluminum foil and continue baking for another 20 minutes or until the top crust is golden brown.
Let cool for about 15 minutes before serving.
Classic chicken pot pie is always a warming comfort food for those cold winter nights.
I don’t recommend using the puff pastry as a bottom pie crust. It would become soggy and mushy.
Yes, you can make the filling, let it cool, and store it in an air-tight container in the refrigerator. When ready to bake prep the puff pastry top and bake.
Store covered tightly in the refrigerator for 3-4 days.
You can freeze it baked or unbaked wrapped tightly in plastic wrap and then aluminum foil for up to 3 months.
Chicken Pot Pie Recipe
- 6 tablespoons unsalted butter
- 2 large shallots, diced
- 1 1/2 pounds potatoes, peeled and cut into 1-inch cubes (about 3 medium russet potatoes)
- 5 medium carrots, cut into 1-inch pieces
- 1/3 cup cognac
- 6 tablespoons all-purpose flour
- 2 cups chicken stock
- 3/4 cup heavy cream
- 5 cups chicken cooked (roasted or poached)
- 1 cup frozen green peas
- 3 teaspoons dried parsley
- 2 teaspoons dried thyme
- 1/2 teaspoon dried sage
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 sheet frozen puff pastry, thawed
- 1 large egg yolk + 1 teaspoon water for egg wash
- additional salt and pepper to taste
- Preheat oven to 425-degrees F. (If making ahead skip this step.)
- In a stockpot or dutch oven, melt the butter over medium-high heat.
- Add shallot, potatoes, carrots, and a few pinches of salt and pepper; cook, stirring occasionally, until tender; about 10-15 minutes.
- Add cognac, and cook for 1 minute.
- Stir in flour and cook for about 1 minute until combined well.
- Add chicken stock and heavy cream. Combine well and bring to a simmer for about 2-minutes, stirring until mixture thickens.
- Add chicken, peas, parsley, thyme, sage, salt and pepper, and combine well.
- Transfer mixture to desired pan or individual dish. (If preparing ahead, let cool and refrigerate to reheat later.)
- When ready to bake, whisk together the egg yolk and 1 teaspoon of water.
- Cut thawed puff pastry 1-inch larger in diameter than the individual dish/pan, and cut out a 1-inch slit or hole in the center for venting.
- Center cut puff pastry over dish and crimp down around edge of dish to seal.
- Brush top of pastry with egg wash.
- Bake in 425-degrees F oven on baking sheet for 10 minutes, then cover lightly with aluminum foil and continue baking for another 20-25 minutes.
- Allow to cool for about 15 minutes before serving.