Chicken Pot Pie

Name: Chicken Pot Pie Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 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

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 with the spoon just breaking through the crust.

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

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.

Egg wash being brushed over the puff pastry.

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.

FAQ

Can I use Puff Pastry for the base of the pie?

I don’t recommend using the puff pastry as a bottom pie crust. It would become soggy and mushy.

Can I Make this Ahead?

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.

Storage and Freezing

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.

More Delicious Recipes

Chicken Pot Pie Recipe

This chicken pot pie is to DIE for! It's elegant enough for dinner guests yet also casual enough for a weeknight meal.

4.60 from 10 votes

Print Pin Rate

Course: Dinner, Main

Cuisine: American

Keyword: chicken, pie, pot pie

Prep Time: 15

Cook Time: 40

Total Time: 55

Servings:

Calories: 625kcal

Author: Leigh Harris

Ingredients

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

Instructions

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.

Notes

The filling can be made ahead of time and stored in the refrigerator until ready to bake.

Nutrition

42 Comments

Love chicken pot pie. Did you mean just one single sheet of puff pastry? Looks like a few sheets. Can’t wait to make it.

DSTR says:

January 8, 2016 at 6:22 pm

Yes, one sheet. Two come in the package. Thank you for stopping by Janett!

Reply

This looks tasty – I will have to surprise my husband with this, he love chicken pot pie.

DSTR says:

January 7, 2016 at 8:24 am

Thanks, Carole! He’s is gonna LOVE it!

Reply

This looks so good and hearty– perfect for these cold winter nights. Thanks for linking up with “Try a New Recipe Tuesday.” I hope you can join us again this week. https://our4kiddos.blogspot.com/2016/01/try-new-recipe-tuesday-january-5.html

This looks SO delicious – and | have lots of left over turkey in the freezer – pinning !
Thanks for sharing !

DSTR says:

January 7, 2016 at 5:34 am

Thank you, Suzan!

Reply

Hi, just hopping by to let you know that I will be featuring you at SYC today.
hugs,
Jann

DSTR says:

January 7, 2016 at 5:35 am

Oh thank you so much, Jann!

Reply

That looks so good, I think that will be dinner tomorrow. Thanks for bringing such a delicious looking pie to the Blogger’s Pit Stop.
Kathleen

DSTR says:

January 6, 2016 at 5:08 am

Thank you, Kathleen! I hope you enjoy it!

Reply

I love a good chicken pot pie now and then! I make one almost identical, but have never used shallots. I’ll have to try your recipe. Looks yummy! Thanks for sharing with SYC.
hugs,
Jann

nice recipe but is there something I can used beside cognac I do not drink any alcohol.

DSTR says:

January 5, 2016 at 3:44 pm

It only calls for 1/3 cup so you could either replace that with additional stock or just leave it out all together. Thank you for stopping by, Farielle!

Reply
1. Sharon Bywaters says:
  
  June 17, 2023 at 9:54 am
  
  Can I replace cognac with white wine in the chicken pot pie recipe?
  
  Reply
  1. Leigh Harris says:
    
    June 19, 2023 at 7:33 am
    
    Sure, it will be a slightly different taste but should still be yummy.
    
    Reply

This looks super yummy. Thank you for sharing the recipe.

DSTR says:

January 5, 2016 at 1:27 pm

Thank you, Tracey!

Reply

I actually had my first ever chicken pot pie not too long ago, and I have to say it was pretty amazing! I will definitely be giving this recipe a try. Thanks for sharing at the Friday Funday Blog Hop! 🙂

I just love Chicken Pot Pie and this looks fabulous! Thanks so much for sharing with Full Plate Thursday and Happy New Year!
Miz Helen

DSTR says:

January 4, 2016 at 5:22 am

Thank you!

Reply

Never realized cognac goes into it but I’ll definitely have to try it. Thanks for the recipe! #SmallVictoriesSundayLinkup

DSTR says:

January 4, 2016 at 5:23 am

Thanks for stopping by Minh!

Reply

This is the prettiest pot pie I have seen! Sounds wonderful too! Thanks so much for sharing your recipe at Celebrate It! Hppy New Year!

DSTR says:

January 2, 2016 at 7:19 am

Thank you so much, Teri!

Reply

Looks like a great recipe! #SmallVictories

DSTR says:

December 31, 2015 at 5:46 am

Thanks, Danita!

Reply

I am a sucker for home-style comfort food and that is what this looks like! I have to try this! Thank you for sharing this recipe at the #SmallVictoriesSundayLinkup!

DSTR says:

December 31, 2015 at 5:46 am

I hope you enjoy it, Echo!

Reply

Sounds yummy!

DSTR says:

December 30, 2015 at 4:52 pm

Thank you, Debbie!

Reply

I love pot pies! This recipe looks amazing. I’ve really started puff pastry to top most of our “pie” recipes lately. It’s just so darn yummmy and flaky!