This homemade Chicken Pot Pie has a rich, creamy filling with tender chicken, potatoes, carrots, celery, and peas, all tucked inside a buttery, flaky puff pastry crust. It’s comfort food from scratch, with easy shortcuts if you’re short on time!

Be sure to try my Chicken and Dumplings and Swedish Meatballs recipes next!

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

Chicken Pot Pie

Am I the only one who always scans restaurant menus to see if they have Chicken Pot Pie?! I mean, I am The Cozy Cook, so it’s pretty much a given that a good pot pie is my ultimate weakness. Especially when it has a thick, creamy filling and a golden, flaky crust!

This one is made completely from scratch (no canned soup!), and the homemade flavor is absolutely worth it.

The filling is loaded with juicy chicken, tender potatoes, carrots, celery, and peas in a savory, herb-seasoned sauce. I gently poach the chicken in broth for extra flavor, then use some of that same broth to make the filling. It’s rich and creamy without being runny.

And then there’s the puff pastry crust! I use it on both the top and bottom for buttery, flaky layers, and I blind bake the bottom so it stays nice and crisp. You can also skip the bottom crust entirely or use regular pie crust if you prefer. And if you’re short on time, rotisserie chicken is a great shortcut!

How to Make Chicken Pot Pie

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

Poach the chicken by gently 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.

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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.

How to Keep the Bottom Crust from Getting Soggy

Blind baking the bottom puff pastry crust helps prevent a soggy bottom. Line the pastry with parchment paper, weigh it down to keep it in place, and partially bake it before adding the filling. Remove the weights, prick the bottom with a fork, and bake a few minutes longer to help it crisp up. You can use rice, dried beans, pie weights, or even sugar as weights.

Short on time? You can skip the bottom crust entirely and use puff pastry just on top. Regular pie crust is another option if you prefer a more traditional crust.

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 Chicken Pot Pie with Biscuits or Chicken Pot Pie Casserole!
  • Crock Pot Method: Be sure to try my Crock Pot Chicken Pot Pie recipe next!

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 12 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 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, I add about 1 cup, 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 Chicken Pot Pie with Biscuits or Chicken Pot Pie Casserole!
  • Crock Pot Method: Be sure to try my Crock Pot Chicken Pot Pie recipe next!
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
Did you try this recipe?Mention @TheCozyCook on Instagram or tag #thecozycook!
Course: Main Course
Cuisine: American
Author: Stephanie