This Chicken Pot Pie has the BEST hearty filling made from scratch with a flaky puff pastry double crust! It’s loaded with juicy chicken, pillowy potatoes, and tender vegetables for a classic comfort food your family will love.

A slice of Chicken Pot Pie with a flaky puff pastry crust and thick filling on a white plate.

Chicken Pot Pie

I am so excited to share this incredible Chicken Pot Pie recipe with you. Here’s why I love it:

The filling is made completely from scratch (no canned soup), which gives the best hearty, restaurant-quality flavor. The filling is thick, and not dry. (Leftovers are also so delicious and creamy!)

Using puff pastry adds so much butter, flakey goodness that beats traditional pie crust!

The Chicken is poached in chicken broth for super flavorful, juicy results and the vegetables are perfectly tender. 

How to Make It

Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.

Poach the chicken by simmering it in chicken broth. Reserve the broth and set aside. Soften onions, carrots, and celery. Add garlic, seasonings, and soy sauce, followed by flour. Add some reserved chicken broth in small splashes followed by half and half.

A plate of cooked cubes of chicken next to a skillet of mirepoix with flour and broth being added to make pot pie filling.

Add diced potatoes. Bring to a boil, then simmer until the potatoes are fork tender. Add cooked chicken and peas. 3 skillets next to each other with chicken pot pie filling being made.

Spoon filling into prepared pie pan and top with crust.

Covering Chicken Pot Pie with a Pie Crust and folding up the sides of the crust.

Cut slits on the top of the crust, crimp the outside edge with a fork, and brush with egg wash. Bake! 

Pie Crust before and after being crimped, brushed with egg wash, and baked.

Blind Baking the Crust

To blind bake the crust, weigh it down to keep it in place, then partially bake it. This ensures that it’s crispy and not soggy. Remove the weights and bake a little more to crisp up the bottom. Weight options include rice, beans, pie weights, or even sugar.

You may also choose to omit a bottom crust to save time.

A pie crust during the stages of being blind baked with rice in the middle.

Make Ahead Method

  • Prepare the filling as outlined. Let cool completely and refrigerate in an airtight container for up to 2 days.
  • Heat up the filling before filling the crust, adding a splash of broth or half and half if needed.
  • Bake as outlined. 

Pro Tips

  • Rotisserie or leftover chicken can be used instead of making it fresh. (3 cups)
  • Puff Pastry: I use Pepperidge Farm Frozen Puff Pastry but Pie Crust can be used instead of puff pastry.
  • Blind Baking: I use puff pastry for the bottom and top of this pie crust. Blind baking the bottom crust ensures that it isn’t soggy. You may choose to omit the bottom crust and simply top the pie with puff pastry for an added shortcut! 
  • Soy Sauce and mustard powder are used as secret flavor enhancers in this recipe that you can’t taste outright.
  • Filling Consistency: The longer the filling simmers, the more reduced, concentrated, and thicker it gets. Adding chicken broth (little by little) throughout cooking gives you control over the consistency. 
  • Leftover Filling: This tends to be the exact amount that I need to fill the pie pan completely, but if you have leftovers, it can be saved and thinned out with chicken broth to make soup! You can also freeze it and add it to my Chicken Pot Pie with Biscuits recipe!

Storage

  • Store in an airtight container and refrigerate for up to 3-4 days or freeze for up to 3 months. Leftovers freeze and reheat well.

Overhead view of Chicken Pot Pie in a pie pan with a wooden spoon scooping it up.

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A thick slice of double crust Chicken Pot Pie with a creamy filling with chicken, potatoes, and vegetables.

Chicken Pot Pie

Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours
5 from 4 ratings
Servings: 8 people
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This Chicken Pot Pie has a delicious creamy filling with a flaky puff pastry crust! It's loaded with juicy chicken and tender vegetables for a classic comforting meal!

Ingredients

US Customary - Metric
  • 1 (17.3oz.) box frozen puff pastry , (2 sheets)
  • 2 small boneless skinless chicken breasts, or 3 cups cooked chicken
  • 4 cups chicken broth
  • 4 tablespoons butter
  • 1 small yellow onion, diced
  • 2 ribs celery, diced
  • 1 cup carrots, diced
  • 3 cloves garlic, minced
  • ½ teaspoon EACH: dried thyme, rosemary, mustard power, onion powder
  • 1 teaspoon soy sauce
  • 1/3 cup flour
  • 3/4 cup half and half
  • 1 chicken bouillon cube
  • 1 lb. Yukon gold potatoes
  • Salt/Pepper
  • ¾ cup frozen peas
  • 1 egg, whisked
  • 1 tablespoon milk, can sub water

Instructions

  • Note: I use puff pastry for the bottom and top of this pie crust. Blind baking the bottom crust as outlined below ensures that it isn’t soggy. You may choose to omit the bottom crust and simply top the pie with puff pastry if preferred.

For the Crust:

  • Preheat the oven to 400° F.
  • Let the frozen pastry sit room temperature for 30 minutes or until pliable and easy to handle. Once softened, cover one and place in the fridge. Unfold the other and use a rolling pin to roll it out 12-inches wide.
  • Lift the pastry into a lightly greased pie pan. Use your fingers to press it along the bottom and sides. Use kitchen shears to cut off the square corners and use the excess to fill in any gaps.
  • Crinkle up a large piece of parchment paper (so that it’s more flexible) and place it in the pie pan. Fill the pie pan with beans, rice, pie weights, or even sugar. The weight keeps the bottom and sides in place while baking.
  • Bake it for 12 minutes. Lift out the parchment paper and use a fork to prick (or “dock”), the bottom of the crust. Bake for another 4-5 minutes. Remove and set aside.

For the Filling:

  • Preheat oven to 400° F (if not already preheated).
  • Add the chicken breast and broth to a medium saucepan. Bring it to a very gentle bubble. (A full boil will make it tough.) Cook for 15-20 minutes, or until cooked through. Let it rest for 5-10 minutes, then cut into bite-size cubes. Reserve 3 cups of the broth.
  • Melt the butter in a wide, high-walled skillet over medium heat. Add the onions, carrots and celery and soften for 6 minutes, stirring frequently. Add the garlic, thyme, rosemary, mustard power, onion powder and soy sauce and cook for 2 minutes.
  • Add the flour and cook for 2 minutes, stirring continuously.
  • Add 2 cups of the chicken broth in small splashes, stirring continuously. Add the half and half in the same manner, followed by the bouillon cube. Reduce heat to medium-low.
  • Peel the potatoes and cut into ½ -inch chunks. (Smaller cubes ensure they cook through.) Season lightly with salt and pepper and add them to the skillet. Bring the liquid to a boil, then reduce to a simmer.
  • Submerge the potatoes in the liquid and simmer gently for 15-20 minutes, uncovered. Stir occasionally to lift any ingredients settling to the bottom. Add more chicken broth in small splashes throughout cooking to control the consistency of the filling. You don’t have to add it all, but I do, little by little as it thickens and reduces.
  • Once the potatoes are fork tender, add the peas and cooked chicken and simmer for 3-5 more minutes. Remove from heat. It will thicken a little more upon standing.

Assemble and Bake:

  • Unfold the remaining pastry sheet and roll out into a 12 or 13-inch square.
  • Scoop the filling into the pie pan and place the pastry on top, it should hang over the sides. Trim the square edges off. Fold the overhanging dough back over and press to seal. Press the prongs of a fork around the edges to seal it down and crimp the crust. (See blog post for visual.) Use a sharp knife to cut three slits on the top of the crust for steam to escape.
  • Whisk the egg and milk in a small bowl. Brush it over the top of the crust and around the edges.
  • Bake for 30 minutes, or until the top is golden brown. Note: After 20-25 minutes, the crust will likely be sufficiently browned. Cover the crust with foil or a pie crust shield so that it doesn’t get too brown, then continue baking.
  • Remove and let it cool for 10 minutes prior to serving.

Notes

Pro Tips:
  • Rotisserie or leftover chicken can be used instead of making it fresh. (3 cups)
  • Puff Pastry: I use Pepperidge Farm Frozen Puff Pastry but Pie Crust can be used instead of puff pastry.
  • Blind Baking: I use puff pastry for the bottom and top of this pie crust. Blind baking the bottom crust ensures that it isn’t soggy. You may choose to omit the bottom crust and simply top the pie with puff pastry for an added shortcut! 
  • Soy Sauce and mustard powder are used as secret flavor enhancers in this recipe that you can't taste outright.
  • Filling Consistency: The longer the filling simmers, the more reduced, concentrated, and thicker it gets. Adding chicken broth (little by little) throughout cooking gives you control over the consistency. 
  • Leftover Filling: This tends to be the exact amount that I need to fill the pie pan completely, but if you have leftovers, it can be saved and thinned out with chicken broth to make soup! You can also freeze it and add it to my Chicken Pot Pie with Biscuits recipe!
Make Ahead Method:
  • Prepare the filling as outlined. Let cool completely and refrigerate in an airtight container for up to 2 days.
  • Heat up the filling before filling the crust, adding a splash of broth or half and half if needed.
  • Bake as outlined. 
Storage:
  • Store in an airtight container and refrigerate for up to 3-4 days or freeze for up to 3 months. Leftovers freeze and reheat well.
Nutritional information is an estimate and is per serving. There are 8 servings in this recipe.

Nutrition

Calories: 582kcal, Carbohydrates: 48g, Protein: 22g, Fat: 34g, Saturated Fat: 12g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 16g, Trans Fat: 0.2g, Cholesterol: 82mg, Sodium: 897mg, Potassium: 669mg, Fiber: 4g, Sugar: 5g, Vitamin A: 3097IU, Vitamin C: 20mg, Calcium: 68mg, Iron: 3mg
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Course: Main Course
Cuisine: American
Author: Stephanie