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Best Chicken Pot Pie Recipe
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5 stars (7 ratings)

Chicken Pot Pie

Enjoy comfort food at its best with this easy, make-ahead chicken pot pie recipe! Juicy chicken, tender veggies, & creamy gravy, under a flaky, buttery crust. 
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: Main Course
Cuisine: American
Keyword: chicken pot pie, chicken pot pie recipe, easy chicken pot pie, homemade chicken pot pie, pot pie
Servings: 4 people
Calories: 659kcal

Ingredients

  • 2 tablespoons olive oil
  • 4 tablespoons butter, divided
  • 1 pound chicken breast tenders, cut into 1-inch pieces
  • 3 carrots, peeled & cut into 1/2-inch pieces
  • 1 russet potato, peeled & cut into 1/2-inch pieces
  • 2 ribs celery, roughly chopped
  • 1 onion, roughly chopped
  • 2 bay leaves
  • 1 sprig fresh thyme
  • 3 tablespoons all-purpose flour
  • 1/2 cup white wine
  • 1 1/2 cups chicken stock, (plus extra to thin the filling as needed)
  • 1/2 cup heavy cream
  • 1/2 cup peas (fresh, frozen, or canned)
  • 1/2 cup corn kernels (fresh, frozen, or canned)
  • kosher salt, to taste
  • cracked black pepper, to taste
  • garlic powder, to taste
  • 1 batch Homemade Puff Pastry*

Instructions

  • Place a large pot on the stove over medium-low heat, and add the olive oil and 1 tablespoon of the butter.
  • When the butter is melted and foamy, add the chicken pieces and season to taste with salt, pepper, and garlic powder.
  • Saute the chicken until golden brown, then remove from the pot with a slotted spoon and set aside. 
  • Add the carrots, potato, celery, onion, bay leaves, and thyme to the pot and season to taste with salt, pepper, and garlic powder.  
  • Saute the vegetables until the onions become translucent, then add the remaining 3 tablespoons of butter.
  • When the butter has melted, sprinkle the flour on top and stir the mixture until all the vegetables are coated in flour.  
  • Deglaze the pot with the white wine, scraping the bottom with a spoon to bring any browned bits up into the sauce.
  • Stir in the chicken stock and cream, and bring the mixture to a simmer.
  • Stir in the peas, corn, and reserved chicken pieces.  
  • Allow the filling to simmer until the potatoes and carrots are fork tender.  (If it becomes too thick, add more stock until you reach the desired consistency.)
  • Taste, adjust seasoning as needed, and ladle the filling into bowls.  Set aside and allow to cool slightly. 
  • Preheat the oven to 400 degrees F, roll the puff pastry out to a thickness of 1/8-inch, and cut into squares that are slightly larger than your serving bowls.  Refrigerate.
  • When the oven has come up to temperature, lay a square of pastry over each bowl, and cut vents in the top to allow steam to escape.  
  • Bake for 40 to 50 minutes, or until the pastry is puffed and golden brown. 

Video

Nutrition

Calories: 659kcal | Carbohydrates: 35g | Protein: 18g | Fat: 47g | Saturated Fat: 23g | Cholesterol: 137mg | Sodium: 446mg | Potassium: 782mg | Fiber: 4g | Sugar: 7g | Vitamin A: 9000IU | Vitamin C: 20.3mg | Calcium: 88mg | Iron: 3.7mg