Everybody will fall in love with this easy Chicken Pot Pie!! With a creamy chicken and vegetable filling lightly infused with herbs, this Chicken Pot Pie made with puff pastry lids can be served in individual pots or made as one big pie.
This Chicken Pot Pie recipe is made by poaching uncooked chicken in stock and milk which is then used as the broth for the creamy filling. Or speed things up by using cooked chicken!
Chicken Pot Pie
Chicken Pot Pie was a staple in my 20’s. When I was an ambitious lass in the corporate world juggling university in the evenings, Chicken Pot Pie was a handy one-dish freezer-friendly meal that I could cram loads of extra veggies into.
So while fellow uni students were living on instant ramen and cheap sausages, I was making Chicken Pot Pie.
How very homely of me…. Some might even say daggy! 😂
I like to make Chicken Pot Pie in POTS – for maximum pastry to filling ratio!
What goes in Chicken Pot Pie
Here’s what goes in Chicken Pot Pie. Nothing unusual here – but just a couple of comments on some of the ingredients:
Stock powder – this adds more flavour in the creamy white sauce. I like to use Vegeta which is a vegetable stock powder, but any stock powder will do – vegetable or chicken;
Parmesan adds umami (which means savouriness and depth of flavour) rather than cheesiness into the sauce. If you don’t have parmesan, use about 1 1/2 cups of your favourite cheese (cheddar, Colby, Monterey Jack, tasty); and
Peas are missing! 🙂
There’s no definitive way to make Chicken Pot Pie. While some choose to make it like a traditional pie with a pastry base and shortcrust topping in a pie dish, I have always – and will always – make Chicken Pot Pies in POTS with puff pastry lids.
Let me emphasise that in case you missed it – I make Chicken POT Pie in POTS. 😜
Truthfully though, the way I make it has nothing to do with the name. I make it in pots because it’s quicker and easier, and I love draping the pots generously with puff pastry so that the golden flaky lid is fitted tightly on top and around the pots, rather than just a round piece floating on top.
How to make Chicken Pot Pie
There’s nothing really ground breaking in this Chicken Pot Pie recipe, but there are two little things I do that is a bit different to the usual:
Poach chicken and use poaching liquid to make the creamy filling. Most recipes bake the chicken. I prefer poaching so I can use the poaching liquid which becomes infused with extra flavour from the chicken; and
Parmesan in the creamy filling. Not for parmesan or cheesy flavour, for seasoning. If you’re a regular reader, you’ll know that I use parmesan cheese regularly in recipes. It’s because it adds salt as well as umami to recipes, just giving dishes an extra something-something that makes it so good!
Tips for making Chicken Pot Pie
This is a pretty straight forward recipe, especially when made you make individual Chicken Pot Pies like I’ve done. I only have 2 tips to ensure you nail The Pot every single time:
Thicken filling to desired consistency before putting it in the pots. The sauce won’t thicken at all once the lid is on. So keep cooking until the sauce is a nice creamy consistency and not watery. Nobody likes a watery pie filling!
Cool filling before topping with puff pastry. Hot filling = melts butter in pastry that creates layers = less puff.
That moment with this Chicken Pot Pie comes out of the oven, all golden and puffed up, and you know that under that buttery lid the creamy filling is bubbling away with the tender chicken and the vegetables and it just smells so amazing…
….and THEN you crack through that almost impossibly flaky crispy puff pastry to reveal the piping hot creamy filling, and you blow furiously on it, trying to cool it down as quickly as you can so you can shovel a huge spoonful in your mouth without giving yourself 2nd degree burns….
I shouldn’t even joke about that. I’ve lost count of the number of times I’ve burned my mouth with Chicken Pot Pie. 😂 – Nagi x
More Cosy Pies
Cottage Pie (beef)
Shepherd’s Pie (lamb – because Shepherd’s herd sheep!)
Browse all cosy Winter Warmers
And more cosy Chicken recipes
Slow Cooked Chicken Stew and a faster Chicken Stew (Casserole) – on the table in under an hour!
Watch how to make it
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Chicken Pot Pie
Ingredients
Chicken & broth:
- 600 g/1.2lb chicken breast (or boneless thighs)
- 2 cups milk , any fat % (Note 1)
- 1 cup chicken broth (stock)
- 2 tsp chicken or vegetable stock powder (Note 2)
- 2 sprigs thyme , optional
Chicken Pot Pie:
- 1 large onion , chopped
- 2 large carrots (3 small). chopped
- 3 celery ribs , chopped
- 2 garlic cloves , minced
- 50g / 3 tbsp butter
- 1 tsp dried thyme
- 1/3 cup white wine (sub more chicken stock)
- 1/3 cup flour
- 1/2 cup grated parmesan
- 1/2 tsp black pepper
- 1 cup frozen peas , no need to thaw
- 2 sheets puff pastry (enough to cover pots, with drape)
- 1 egg , lightly whisked
Instructions
Chicken:
- Place milk, broth and stock powder in a large saucepan. Bring to a very gentle simmer over medium heat, add chicken and thyme.
- Place lid on, simmer gently on medium low for 15 minutes (do not boil, can make milk split).
- Remove chicken, shred or dice (don’t worry if inside a bit uncooked). Cover pot and set poaching liquid aside.
Chicken Pot Pie:
- Melt butter in a large pot over medium high heat. Add garlic and onion, cook for 2 minutes. Add thyme, carrot and celery, cook for 3 minutes or until carrot is softened.
- Add wine. Stir, scraping the bottom of the pot, and cook for 1 1/2 minutes or until wine is mostly evaporated.
- Add flour and stir for 1 minute.
- Add about half the reserved poaching liquid and stir until all flour is incorporated – it will be a thick sludge.
- Add remaining milk broth, parmesan, pepper. Stir.
- Add chicken and peas, stir.
- Once mixture is heated (you’ll see steam), cook for 3 minutes to thicken the sauce, stirring regularly. (Note 3)
- Remove from heat. Spoon into oven proof pots – 4 large or 6 small (Note 4). Cool in fridge at least 30 minutes. (Note 5)
Assembly & Baking:
- Meanwhile, remove puff pastry from freezer to partially thaw. Then use a bowl as a guide to cut rounds from the pastry about 2.5cm / 1″ wider (all the way around) than the pots – be generous!
- Preheat oven to 180C/350F.
- Brush edge of pots with egg. Top with puff pastry, folding down the edges.
- Brush pastry with egg. Cut a 2cm / 2/3″ slide in the middle with a small knife.
- Bake 35 – 40 minutes until deep golden.
- Serve immediately!
Recipe Notes:
Nutrition Information:
Life of Dozer
Few snaps from Dozer’s weekend away with my besties! Clockwise from top left: Smiling happily at the sight of his weekend bag, on the road, enjoying the beach and assuming the best position at the dinner table…. (and I think he fell asleep waiting for food to drop?? 😂)
This recipe looks amazing, is there a dairy-free version? could i swap out the milk for a non-dairy milk substitute?
Hi Coleen! Almond or soy should work fine 🙂
Thanks for reinstating me Nagi! Am on BOTH ruled and HOTMAIL djaub@hotmail.com or ruledbymars@smartchat.net.au
I made one regular size pie (I’m guessing around 7.5″). The pastry crisped up nicely on top but underneath was still doughy. I’m going to try individual pies or your Quick Chicken Pot Pie version next time. That one looks fool proof! Great meal option as our weather is getting cooler by the day.
Hi May! Did you cool the filling first? That helps! N x
I did cool the filling, but maybe not enough. I’m not very patient when I’m hungry!
I’m new to your website, and I must say, it’s become quite an obsession. I must have made 20 batches of your caramel slice, everyone absolutely loves it.
I want to try this one, but I was wondering, would it be possible to add curry powder or something? I want to try a chicken curry pie. Or would it be the wrong flavours. I don’t really know what I’m doing. But you break everything down so easily and I think you’re brilliant. Thank you!!
Hi Nagi, that chicken pot pie looks delish! A must do for sure.
Hope you and Dozer had a great weekend.
Have a Fantabulous Wednesday! Hugs 😊🌺
Right back at you Gail!! N xx
This has made me so hungry, what a perfect recipe for autumn!
Do it do it!! 🙂 N x
Hi Nagi – was wondering if I could add some cubed boiled potatoes at the same time as the peas. Husband is Irish. Not a meal without some form of potato…!!!
I added two small, cooked, diced potatoes to ours and it worked great!
YES! You mustn’t deprive your Irish husband… 😂
I’m with you, I never understood why it’s called Chicken Pot Pie. Should be Chicken in a Pot or Chicken Pie. We don’t say Fish Pot Pie we say Fish Pie. Enough of my ranting. Great recipe! Fun video and happy looking Dozer.
Take the path of least resistance – make the recipe fit the name – make it in a POT! 😂
Made this today – one for my daughter’s family of five and a smaller one for my husband and me. It was a hit all round. Sooo yummy!
Woah! I think you’re the first to report in Julie – that was super fast! So glad you enjoyed this, thank you so much for sharing your feedback! N x
Thank you so much for your reply. You are so amazing what a chef you are.
Not a chef! Just a home cook who happens to love documenting her recipes!! 😂
Wow great minds think alike. I have just made chicken pies but individual pastry pies but now am dying to try yours. They look amazing and so simple. Always enjoy your recipes even though I don’t send a comment very often. Love the Dozer photos, he is one pampered but adorable pooch. Thanks Nagi xxx
He is definitely pampered…. but I try to tell myself that he DOES earn his keep!! 😂
Of course he earns his keep by keeping us entertained xxx
OMG, this looks sooooooo good! With our cool temperatures here in Arkansas, this dish is perfect for the weekend! Thanks for an awesome recipe and the extra tips!
Theresa
P.S. Love Dozer’s smiling pics!
🐶🐶🐶
Hmmm! You know how to tempt ! I may not be a baker but when presented with an opportunity to have such yummy dishes ‘without work’ from the freezer during my currently 70-hour workweeks, there is no way I’m going to resist 🙂 !!!
Eha! Why are you working so hard at the moment?? Wish I could drop one of these off for you! N x
Not just at the moment 🙂 ! Pretty usual for paidwoek + studies + voluntary stuff . . . . quite inevitable with my persona methinks 🙂 ! , , , , and you work as much Milady . . .
This is a very flexible recipe. If you don’t use the Puff Pastry and Egg and add some additional vegetables and you would also have a pretty good Chicken Stew recipe. Another way to bump up the Unami would be to add some mushrooms, anchovy paste and/or fish sauce.
Please give Dozer a treat for me…
Treat passed on and happily accepted!!! PS Funny you mention that about this being a Chicken Stew, I grew up with white chicken stews 🙂 It’s a Japanese thing believe it or not!!! And as for anchovies – I love that you mentioned that as an option….. it is the BEST secret ingredient!!!
Definitely making this, this weekend. Love your recipes Nagi and the stories about Dozer
Hope you do get a chance to try this Theresa! And Dozer wishes you could reach through the screen to give him a pat 😂
Nagi this is sooooo delish!! It’s on my menu ’cause STUPED weather is impossible .W/ end we were frizing yesterday again just one day 28C today change wind tem down rain. The same for Wensday and Thursday morning 07 C but day will be warmer and W/ end called. So hot food is on my menu. Yesterday and today is asparagus soup and evening meal stew. For W/ end am making mushroom and chestnut soup. Dear neighbour brought me home grown silver beet and lettuce, YUMI. Thanks for sharing Dozers photos. Have good week. Be HAPPY!
Woah that’s crazy!!! It’s pretty lovely up here, summer has definitely arrived!! 🙂 N x
Is the calorie info for a small, medium or large size pie?
Hi Sharon! It’s for the large pots 🙂 And sorry for bombing your inbox with these responses Vera!!! N xx
Vera G got Sharon Pelton question, Nagi you must have got mixup.
I have always used the poaching liquid from cooking the chicken to make the sauce for chicken pie but the addition of parmesan – this is why you are a National Treasure, Nagi! We are rapidly running out of chicken pot pie weather here in Queensland but think I may have to make these very soon,.
Hurry hurry Ann! PS Don’t worry, plenty of Aussie summer fare coming up 🙂 Any requests for CHRISTMAS this year??? N xx
Yes please – Xmas picnic at the beach menu!!!
OOOH! YES that’s a GREAT idea!!! Makes me think about transportable food that is ideal served at room temperature 🙂 N x
You are amazing and my Xmas lunch is depending on you!
Hi there, Your recipe arrived in my inbox just after my boyfriend requested Chicken Pot Pie for his birthday dinner. I’m looking forward to using this recipe. In addition to thyme, is there another herb that cam be used ?
Thanks,
Lourdes
Hi Lourdes! I find thyme is enough for this recipe but you could also add any other dried herb you want like parsley or sage, just add a bit and taste it then add more if you want 🙂 N x
Nagi.. You’re killing me !!!
Awwww….! 😂
You make it look so easy. I have never made chicken pot pies…I use to eat frozen ones in college all the time. I will definitely attempt and report back to you. Thanks
I would love to know what you think Lyn! N x