Easy chicken pot pie is the ultimate comfort food you need! This recipe is a dream come true with its creamy filling loaded with veggies, mushrooms, and tender chicken, all wrapped in a golden, flaky store-bought puff pastry crust. The best part? You can freeze it and bake straight from frozen, making it an ideal choice for those busy weeknights.
Why You Will Love This Recipe
- Simple Preparation: With store-bought puff pastry, this recipe becomes super easy and convenient. No fussing over making homemade pie crust.
- Versatile: Use rotisserie chicken, or boil chicken breasts to make this pie. You can also swap out veggies depending on what you like. This recipe is so easy and customizable.
- Freezer-friendly: Make ahead, freeze, and bake straight from frozen. This pot pie has got your back on hectic weeknights.
- Chicken breasts: We are using cooked and shredded chicken breasts in this recipe. It’s easy to cook your own, and I have a recipe for boiled chicken breasts that keeps them juicy and moist, but feel free to use rotisserie chicken if you are short on time.
- Butter: Unsalted butter adds richness to the sauce. You can also use olive oil, but butter brings a nice depth of flavor.
- Carrots: Adds sweetness and crunch. You can also use other root vegetables like parsnips or even add green peas.
- Frozen corn kernels: These add a nice texture and slight sweetness. You can also use canned corn kernels or fresh corn.
- Mushrooms: We’re using regular white mushrooms, but feel free to use cremini or baby bella for a richer flavor.
- Red onion: Adds a nice flavor base. You could also use a yellow or white onion. Basically, any onion you have on hand.
- Flour: We are using all-purpose flour to make a roux and help thicken the sauce.
- Chicken stock cube: Adds a deep, savory flavor to the sauce.
- Milk & heavy whipping cream: These create a creamy, rich base for the filling. If you prefer, you can use half-and-half.
- Puff pastry sheets: The major time-saver in this recipe! Store-bought puff pastry makes the pot pie super easy to assemble. If you’re feeling ambitious, you could make your own.
Make sure to fully thaw your puff pastry before using it.
Complete list of ingredients and amounts can be found in the recipe card below.
How to Make Chicken Pot Pie with Puff Pastry
- Cook the Chicken: In a pot of boiling water, cook the chicken breasts with added salt, pepper, bay leaves, a cinnamon stick, and a chicken stock cube. Once the chicken is tender, shred it using a fork.
- Preheat your oven to 200°C/390°F. Spray a 9×13 inch baking dish with baking spray and line it with a sheet of puff pastry.
- Saute: Heat butter in a medium-sized pot or pan over medium heat. Add the onions and carrots, sautéing until they soften.
- Make the Sauce: Sprinkle the vegetables with flour and continue to cook for an extra minute. Stir in milk, cream, and 1/2 cup of the chicken broth from your cooked chicken. Bring the mixture to a boil, then lower the heat and let it simmer for around 5 minutes, or until the sauce thickens. Add mushrooms, corn, salt, and pepper to the sauce, stirring to incorporate.
- Transfer the chicken mixture to the puff pastry-lined baking dish, then top it with a second sheet of puff pastry. If you want to add a touch of elegance, you can cut this top sheet into strips and arrange them in a lattice pattern.
- Egg Wash: Beat an egg, then brush it over the top of your pie. This gives your pie a lovely golden brown color as it bakes.
- Bake the pie for about 40 minutes, or until the top turns golden brown and appears fully cooked.
If you have leftovers, store them in an airtight container in the fridge for up to 3 days. To freeze, wrap the unbaked pie tightly with plastic wrap, and then foil and freeze for up to 3 months. Bake uncovered from frozen when ready to eat adding about 10-15 minutes to the baking time.
Sure! This recipe is versatile. You can use leftover turkey, beef, or even plant-based meat alternatives.
Yes, you can add peas, green beans, broccoli florets, bell peppers, or any veggies you like.
Of course! If you have the time and prefer homemade pie crust, here’s a link to my Classic Chicken Pot Pie with homemade all butter crust that I make from scratch.
Yes, you can assemble the pie and freeze it unbaked. When ready to eat, you can bake it straight from frozen. Just add about 10-15 minutes extra to the baking time.
What to Serve Chicken Pot Pie With
This Easy Chicken Pot Pie, loaded with veggies and a delicious creamy filling, is a hearty meal in itself. However, if you’re looking to round it out with some scrumptious sides, I’ve got some wonderful suggestions for you.
Potato Dishes: Potatoes are a classic pairing with any pie, and I’ve got some fantastic options. You can try these Boursin Mashed Potatoes or Crockpot Mashed Potatoes for a creamy and rich side dish. If you’d like to incorporate some greens, Colcannon, a traditional Irish dish made with mashed potatoes and cabbage or kale and green onions, is a great choice. For something extra indulgent, don’t miss my Twice Baked Potatoes and Cracker Barrel Hashbrown Casserole.
Breads: A side of bread is perfect for sopping up any extra creamy filling from your pot pie. This Easy Garlic Bread adds a flavorful touch to the meal. If you’re in the mood for a soft, fluffy side, try these Texas Roadhouse Rolls.
Remember, these are all just suggestions! Feel free to mix and match based on your family’s preferences or whatever you have on hand.
So, are you ready to try this easy chicken pot pie recipe? It’s a creamy, cozy, and comforting dish that your family will surely love. For a classic homemade pie crust version, check out my Classic Chicken Pot Pie. And if you’re in the mood for something soupy, my Chicken Pot Pie Soup is just the thing.
Don’t forget to rate and review this recipe once you try it, and pin it to your Pinterest board to easily find it later!
- 2 chicken breasts cooked and shredded
- 2 tablespoons unsalted butter
- 1 medium carrot peeled and diced
- 1 cup frozen corn kernels
- 1 cup mushrooms sliced
- 1 medium red onion sliced or diced
- 2 tablespoons all purpose flour
- 1 chicken stock cube
- 2 cups (480 ml) milk 2% or whole milk
- ½ cup (120 ml) heavy whipping cream
- ½ tablespoon salt
- ¼ tablespoon ground black pepper
- 2 sheets puff pastry thawed
- 1 egg lightly beaten
- If frozen, allow puff pastry to thaw at room temperature.
- Cook chicken breasts in boiling water with salt, pepper, bay leaves, a cinnamon stick, and a chicken stock cube until soft. Once cooked, shred using a fork.
- Preheat the oven to 200°C/390°F, and lightly spray a 9×13 inch pan with baking spray and line with a sheet of puff pastry.
- In a medium-sized pan or pot on medium heat, melt the butter. Add the onion and carrot, sauté until tender.
- Sprinkle flour over vegetables and cook for an additional minute.
- Whisk in milk, cream, and 1/2 cup of chicken broth (from the cooked chicken). Bring to a boil, then let it simmer on medium heat for about 5 minutes or until sauce begins to thicken.
- Reduce heat and add mushrooms, corn, salt, and pepper.
- Pour the chicken mixture over the puff pastry, then top with a second sheet of puff pastry (consider creating a lattice pattern for extra style).
- Beat the egg and brush it over the top.
- Bake for 40 minutes or until the top is golden brown and looks done.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen