This is our fan-favorite chicken pot pie. A wholesome weeknight meal, loaded with rotisserie chicken to save on time, hearty veggies stewed in a delicious cream sauce, and is baked with two sheets of puff pastry— one on the top and one on the bottom, because the more crust, the better. This rendition includes a few new ingredients, elevating it from the original recipe in my e-cookbook. It’s still easy and just as delicious.
It’s one of my absolute favorite recipes and perfect weeknight meal, the whole family will love!
If you’re a crust lover, especially puff pastry, you’re going to love my chicken pot pie recipe. Many pot pies i’ve had lack enough crust or the crust provided is too hard. My solution? using flaky puff pastry —it pairs perfectly with the filling. By including 2 layers—one on the bottom and one on the top there’s crust in each bite. It’s perfection!
Ingredients to make Chicken Pot Pie
- Puff Pastry: you’ll need the whole box. My favorite puff pastry brand is Pepperidge Farms.
- Rotisserie Chicken: we’re working smarter, not harder! Rotisserie chicken is flavorful and works perfectly in this recipe.
- Mushrooms: baby Bella mushrooms chopped.
- Onion: I used yellow onion.
- Celery: chopped.
- Mixed Veggies: Frozen peas and carrots.
- Chicken broth: I recommend using low-sodium or unsalted broth. This way, you have better control over the salt content in the dish.
- Better Than Bouillon Chicken Base
- Butter: unsalted:
- Heavy Cream: or milk
- Herbs & spices: I used a variety of pantry staples. Onion powder, garlic powder, Italian seasoning, fresh thyme, salt & pepper.
How to make the BEST Chicken Pot Pie
This pot pie is really easy and comes together in under an hour, with the prep work for the filling being done in one pot and done in about 20 minutes!
The recipe starts with sautèing the veggies in butter and olive oil. Once they begin to soften add in the aromatics like garlic and thyme. After a few minutes add in flour. Once the veggies are coated, add in chicken broth and allow the sauce to thicken. Season with fresh herbs and spices then toss in the shredded rotisserie chicken and mixed vegetables. Allow to simmer for about 7 minutes.
In a cast iron skillet I spread out the puff pastry and pop it in the oven for a few minutes. Once it puff up and gets crispy Remove from the oven, add in the filling then top with more puff pastry. Brush with egg wash then bake in the oven until baked and golden!
How To Store Chicken Pot Pie?
Store in an air tight container in the refrigerator up to 4 days. IF it lasts that long. haha
What Should I Serve Chicken Pot Pie?
Chicken pot pie is a meal in itself, however feel free to serve it with your favorite green. Like broccoli or asparagus.
More Cozy Recipes To Try
Black Eyed Peas
Chicken Rasta Pasta
Million Dollar Stuffed Shells
The BEST Roasted Tomato Soup
If you make my Chicken Pot Pie, please be sure to leave a comment, and or tag me on Instagram @cookwithci. I would love to see your recreations and hear your thoughts.
Chicken Pot Pie
Ingredients
- 3 tbsp butter salted
- 1/2 yellow onion diced
- 1/2 shallot diced
- 1 cup baby bella mushrooms diced
- 3 cloves garlic minced
- 3 celery stalks diced
- 1 cup frozen veggies
- 2 cups Rotisserie chicken shredded
- 2 1/2 cup low sodium chicken broth
- 1/2 cup heavy cream
- 2 tbsp flour
- 2 sprigs fresh thyme leaves
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 1 tsp Tony’s no-salt Creole seasoning
- 1 tsp chicken bouillon paste
- 1/4 tsp black pepper
- salt to taste
- 1 pack of puff pastry 2 sheets
- 1 egg yolk + 2 tbsp water
Instructions
- Preheat oven to 400 F.
- In a large pot, over medium heat add in butter. Once butter begins to bubble, add yellow onion, mushrooms, diced celery, shallot and fresh thyme. Cook until fragrant, stirring often. About 3 minutes. Add in minced garlic. Continue to stir and sautè veggies until softened.
- Next, add in 2 tbsp of flour. Stir to coat the veggies. Then, slowly whisk in chicken broth. Stirring frequently until the liquid thickens. Season with onion powder, garlic powder, Italian seasoning, black pepper and salt to taste
- Add in shredded chicken, and mixed vegetables. Allow to simmer then stir in the heavy cream.
- In a greased cast iron skillet, add a sheet of puff pastry. Pop in the oven for 7-minutes until the puff pastry puffs up. Remove from the oven, then add the pot pie filling on top.
- On a flat surface, unfold the second puff pastry and cut into even squares or rectangles. (I recommend doing this while the puff pastry is slightly cold)
- Transfer pot pie mixture into the baking dish. Top with puff pastry squares making sure the top of the pie is covered.
- Combine 1 egg yolk and 2 tbsp of water. Brush egg wash on top of the puff pastry. Bake in the oven for 30-40 minutes or until the crust is puffed and golden.
- Remove from the oven, top fresh thyme. Allow the pot pie to cool before serving.
Did you make it?
Tag @cookwithci on Instagram and hashtag #CookwithCi
