A chicken pot pie is a savory pie traditionally made with a pie crust filled with chicken and vegetables in a rich and creamy sauce and baked until the pastry is golden brown and the filling is bubbling hot.
This dish can be made in various ways, from single to double crust, puff pastry to biscuit toppings. This flavourful chicken pot pie is comfort food at its best!
It's a filling and hearty meal that is delicious and quick to prepare; it's made using store-bought puff pastry and rotisserie-seasoned chicken, making it extremely simple and convenient.
In addition, it has plenty of vegetables that you can customize based on what you have on hand or like best.
Furthermore, it has an easy-to-make rich and creamy sauce that allows you to make a hearty and satisfying pot pie, and the best part is that it can be made into individual pies, so everyone has their own or family-style in a 9 x 13-inch baking dish.
You can also use a regular pie crust. Use your favorite pie crust recipe, whether homemade, store-bought, or puff pastry, as directed in this recipe. Serve it with Spicy Mango Habanero Sauce.😎
How to Make Chicken Pot Pie
Note: The full instructions are provided in the recipe card below.
Frozen puff pastry, thaw two 17.3-ounce packages (4 sheets). Preheat the oven to 425 degrees F. Shred the meat of the Rostisserri chicken and discard the skin and bones.
You will have about 4 cups of shredded chicken. Place 8 individual ramekins ( 9-ounce size) on a baking sheet. Shred the meat of the Rostisserri chicken and discard the skin and bones. You will have 4 to 6 cups of shredded chicken.
In a large pot, melt the butter and saute the onions, celery, and poblano pepper over medium-low heat for about 10 minutes, until the vegetables soften.
Add the garlic and cook until fragrant, about 1 minute more. Add the brandy or wine, scrape up all the brown bits of the pan, and cook for 2 minutes.
Whisk in the flour and cook over low heat, constantly stirring, for 2 minutes, and then keep stirring as the hot broth is added to the sauce. Add the corn, carrots/peas, black pepper, nutmeg, thyme, rosemary, sage, and shredded chicken.
Simmer over low heat, occasionally stirring for 10 more minutes, stirring, until thick. Add heavy cream and cilantro or parsley, mix well, and cook for 5 more minutes, stirring occasionally.
Taste and adjust seasoning, if necessary. Preheat the oven to 425°F and set an oven rack to the center. Line a baking sheet with aluminum foil for easy clean-up. Lay the thawed puff pastry sheets on a lightly floured, cool surface.
Invert individual ovenproof bowls on the pastry sheet and, using a sharp knife, cut circles around the outside of the bowls, about ½-inch larger than the top of the bowls.
Divide the chicken pot pie filling equally among 8 ovenproof bowls about ¾ of the way with the chicken mixture, ensuring each serving has a good amount of chicken mixture.
Do not overfill. Beat the egg with 1 tablespoon of water, brush the outside edges of each bowl with the egg wash, and then carefully place the dough on top.
Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 4 slits on the top. Lightly sprinkle with kosher salt and cracked pepper, if desired.
Place the individual bowls on the foil-lined baking sheet. Bake the chicken pot pie for 20 to 25 minutes or until the pastry is golden brown and the filling is bubbling hot. Let the pie rest for 15 minutes before serving. Enjoy!
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Recipe
Easy Chicken Pot Pie
Ingredients
For the Chicken MIxture:
- 1 Rotisserie chicken , skin discarded, and meat shredded (about 4 cups)
- 8 tablespoons (1 stick) unsalted butter
- 1 medium yellow onion , diced
- 1 poblano pepper or red bell pepper , chopped
- 5 cloves garlic , finely minced
- 3 stalks celery , diced
- 6 fresh sage , finely chopped
- 6 sprigs thyme , leaves finely chopped
- 2 sprigs rosemary , leaves finely chopped
- 1 cup frozen sweet corn or pearl onion (no need to defrost)
- ½ cup frozen pearl onion (no need to defrost)
- 10 oz Frozen Peas and Carrots (no need to defrost)
- ½ cup fresh cilantro or parsley leaves , minced
- ½ cup all-purpose flour , plus more for rolling the pastry
- 4 cups warm water combined with 1 tablespoon chicken bullion (recommended: Knorr brand)
- ¼ cup brandy or white wine , optional
- kosher salt , to taste
- 1 teaspoon freshly grated nutmeg
- ½ teaspoon paprika
- ½ teaspoon black pepper , to taste
- ½ cup heavy cream or half and half
For the Puff Pastry & egg wash:
- 1 egg beaten with 1 tablespoon water , for egg wash
- Two 17.3-ounce packages of puff pastry (4 sheets), thawed
Instructions
For the Chicken Mixture:
- Shred the meat of the Rostisserri chicken and discard the skin and bones. You will have 4 cups of shredded chicken.
- In a large pot, melt the butter and saute the onions, celery, and poblano pepper over medium-low heat for about 10 minutes, until the vegetables soften.
- Add the garlic and cook until fragrant, about 1 minute more. Add the brandy or wine, scrape up all the brown bits of the pan and cook for 2 minutes.
- Whisk in the flour and cook over low heat, constantly stirring, for 2 minutes and then keep stirring as the hot broth is added to the sauce. Add the corn, carrots/peas, black pepper, nutmeg, thyme, rosemary, sage, and shredded chicken. Simmer over low heat, occasionally stirring for 10 more minutes, stirring, until thick. Add heavy cream and cilantro or parsley and mix well and cook for 5 more minutes, stirring occasionally. Taste and adjust seasoning, if necessary.
To Assemble & Fill:
- Preheat the oven to 425°F and set an oven rack to the center position. Line a baking sheet with aluminum foil for easy clean-up.
- Lay the thawed puff pastry sheets on a lightly floured, cool surface. Invert individual ovenproof bowls on the pastry sheet and, using a sharp knife, cut circles around the outside of the bowls, about ½-inch larger than the top of the bowls.
- Divide the chicken pot pie filling equally among 8 ovenproof bowls about ¾ of the way with the chicken mixture, ensuring each serving has a good amount of chicken mixture. Do not overfill.
- Beat the egg with 1 tablespoon of water, brush the outside edges of each bowl with the egg wash, and then carefully place the dough on top. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 4 slits in the top. Lightly sprinkle with kosher salt and cracked pepper, if desired.
To Bake:
- Place the individual bowls on the foil-lined baking sheet. Bake the chicken pot pie for 20 to 25 minutes or until the pastry is golden brown and the filling is bubbling hot. Let pie rest for 15 minutes before serving. Enjoy!
Notes
- To store: The Chicken pot pie is best on the day it is made, but leftovers can be stored in the fridge, on a plate covered with cling film, or in an airtight container, for up to 2 days.
- To reheat: Pot pie can be reheated in a preheated oven (this will crisp up the puff pastry again) to 400˚F (200˚C) and baked until piping hot, about 25 to 30. Cool for 15 minutes before serving. Alternately, you can microwave it until heated through; just be aware that the puff pastry may soften and not crisp up.
- The Chicken pot pie is best on the day it is made, but leftovers can be stored in the fridge, on a plate covered with cling film, or in an airtight container, for up to 2 days. Chicken Pot Pie can be reheated in a preheated oven (this will crisp up the puff pastry again) to 400˚F (200˚C) and baked until piping hot, about 25 to 30. Cool for 15 minutes before serving. Alternately, you can microwave it until heated through; just be aware that the puff pastry may soften and not crisp up.
- The chicken pot pie can be assembled and refrigerated a day in advance. Brush the top of the pastry dough with egg wash before baking.
- If the chicken mixture is too thin, scoop some liquid or pour ¼ cup water into a small bowl and mix in 1 tablespoon of flour. Stir the flour mixture back into the saucepan and heat for a few more minutes to thicken.
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
