With the sun setting so early, we’re all in need of a little comfort food, and what’s more comforting than a perfectly flaky, creamy chicken pot pie? My obsession with chicken pot pies stems from childhood, where it was my go-to special “birthday dinner” for years. Using store-bought puff pastry and rotisserie chicken is a shortcut that saves you time without lacking in flavor.
And honestly—once you make it this way, there’s no going back. This is the kind of meal that makes you forget it’s pitch-black outside by 5 p.m. The crust is impossibly crispy (big puff pastry over pie dough gal here), the filling is rich without being heavy, and it’s the exact thing you want bubbling away in the oven while you slip into your coziest socks. Comfort food? Absolutely. But also highly practical comfort food, and that’s my favorite kind.
Ways to customize your pot pie:
Serving vessel
- Depending on how many people you are serving for, or just your personal preference, there are a few ways you can bake this.
- My personal favorite way to serve these is in individual ramekins like the ones I have here. It makes for an easier cutting/serving experience, and allows me to make this ahead of time. Since there’s just two of us, I usually bake two of these one night, and keep the filling in the fridge separate from the puff pastry to bake on another night. Just be sure to do an extra 1-2″ of overhand to have plenty of pastry!
- The easiest way is to cook the filling in a cast iron or similar oven friendly skillet, so you can make everything in one pan. Let the filling cool slightly, then top the skillet with the puff pastry and bake!
- You can also bake this in a 9×9″ pie dish, rolling the two puff pastry sheets together and having a bit of overhang to have enough crust to go around.
Protein
- My favorite way to make this is with shredded rotisserie chicken as it is one less step, saving time and effort. I also use the bones to make the chicken broth!
- If you want to make this with chicken breasts instead of rotisserie chicken, add 2 small chicken breasts to a saucepan and cover with chicken broth. Season with salt and bring to a gentle simmer, cooking for 13-15 minutes depending on the size of your chicken. Remove and shred the chicken and strain the broth before using for the pot pie.
- You can also make this with other proteins, like leftover turkey from Thanksgiving, or even ham!
Veggies
- The standard veggies I use for this are onions, carrots, and Yukon golds, but use what you like! My other favorite variations are:
- Leek, Mushroom, and Shallot
- Onion, Celery, Carrot, and Green Beans
- Onions, Carrots, Potato, and Peas
Chicken Pot Pie
- Yield: 4
Description
One of my favorite meals, so comforting, delicious, and perfect for cozy nights in!
Ingredients
For the Chicken Pot Pie:
- 2 sheets puff pastry, thawed
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1 small onion, chopped
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2 large carrots, peeled and diced (about 1 cup)
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1 yukon gold potato, peeled and diced into ½” cubes
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2 cups shredded or cubed rotisserie chicken
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5 tbsps butter
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⅓ cup flour
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2 tsps fresh thyme or 1 tsp dried thyme
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2 tsps fresh chopped sage or ½ tsp dried sage
- 1 tsp dried mushroom powder (optional)
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3 cloves minced garlic
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1 cup frozen peas
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2 cups chicken broth
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¾ cup heavy cream
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¼ cup grated parmesan
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Salt and pepper to taste
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1 egg (for brushing the pastry)
Instructions
For the Chicken Pot Pie:
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Preheat the oven to 425°F. Make sure your puff pastry is thawed, but keep it in the fridge until ready to use.
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Melt 2 tbsps of butter in a large skillet and add in your onions, carrots, and potatoes with a pinch of salt and pepper. Cook on medium heat, stirring often until just tender, about 14-15 minutes.
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Melt the rest of the butter in the skillet and add in your garlic and cook for 30 seconds.
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Add the flour to the vegetables and cook for 1-2 minutes to slightly toast the flour.
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Slowly pour in your chicken broth while gently mixing and cook until thickened, about 1-2 minutes. Season with sage, thyme, salt and pepper.
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Shut off the heat and stir in your shredded chicken, peas, parmesan cheese, and heavy cream until parmesan has melted.
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Taste and adjust any seasonings, then shut off the heat and let cool.
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Roll a puff pastry sheet and cut to fill the shape of your oven safe dish. You want about 2” of overhang**. Spoon the pot pie filling into ramekins or a pie dish and top with the puff pastry, using a fork to seal the edges. Cut a little slit in the middle to allow the steam to escape.
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Whisk together the egg with 1 tbsp water and brush the puff pastry with the egg wash, then cut two small slits in the center.
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Bake at 425°F on the middle rack of your oven for 20-25 minutes or until golden brown. Enjoy!
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To reheat: microwave until warm, then place on the lower rack of your oven and broil on low for 3-4 minutes or until puff pastry is crisp.
Notes
**If you have excess puff pastry after cutting to shape, don’t toss it! Add it to the baking sheet with the pot pie and brush with egg wash. Save as excess puff pastry for your pot pie!
- Category: Dinner
So easy to make and so yummy and comforting. I made it with whatever frozen veggies I had on hand and it was still delicious.
TWINS! I just made this today too!