This creamy homemade chicken pot pie is loaded with tender chicken, vegetables, and a rich, savory sauce, then topped with buttery puff pastry for the perfect flaky finish. Made in two pies, it’s ideal for feeding a crowd, meal prepping, or freezing one for later. Perfect for cozy family dinners any night of the week.
why you’ll love this chicken pot pie
I know I am not the only one who gets overly excited about a chicken pot pie dinner, right?! There’s just something about a bubbling, creamy filling tucked beneath a buttery, flaky crust that instantly feels cozy. It’s one of those meals that makes the whole house smell amazing, and it’s a crowd-pleaser so you’re not having to make multiple meals. IYKYK.
I also love that this recipe gives you all those homemade comfort food vibes without making you work all day for it. Instead of fussing with a homemade top crust, we’re using puff pastry, and honestly… I might like it even better. It bakes up so buttery and flaky, and it makes the pie feel just a little extra special.
And can we talk about the fact that this recipe makes two pies? That’s honestly my favorite part. Bake one for dinner tonight, then wrap the second one up for the freezer or drop it off for a friend who could use a homemade meal. Future you will be so grateful when you remember there’s a chicken pot pie waiting in the freezer on a busy weeknight.
I have a feeling this is going to become one of those recipes you pull out year after year. It’s cozy, comforting, family-approved, and exactly the kind of dinner that reminds you why homemade meals are always worth it.
ingredients you’ll need for chicken pot pie
- olive oil – Used to sauté the vegetables and build the first layer of flavor. Avocado oil is also an option.
- yellow onion – Adds sweetness and creates the flavorful base for the filling. Be sure you’re either grabbing yellow or vidalia and avoid a white onion
- celery – A classic pot pie ingredient that adds texture and savory flavor.
- garlic – Fresh garlic gives the filling a rich, homemade taste.
- butter – Creates richness and combines with the flour to make the roux.
- all-purpose flour – Thickens the filling into that creamy pot pie sauce everyone loves. This can be subbed with gluten-free flour, if needed.
- chicken broth – Adds deep, savory flavor while creating the base of the sauce. For an extra protein boost, use chicken bone broth instead.
- milk – Makes the filling creamy without being too heavy. Use any milk of choice- regular or plant-based.
- cooked chicken – Rotisserie chicken works beautifully here and makes this recipe even easier, but leftover baked or shredded chicken works just as well.
- frozen mixed vegetables – A simple shortcut that adds color, texture, and plenty of vegetables without any extra prep.
- fresh parsley – Brightens the filling and adds a pop of fresh flavor.
- salt & pepper – Simple seasonings that bring all the flavors together.
- pie crusts – Form the sturdy base of each pot pie while keeping the filling perfectly contained. I prefer store-bought to make this recipe a little easier, but feel free to make your own.
- frozen puff pastry – Bakes into buttery, flaky layers that make this pot pie extra special with very little effort.
- egg wash – Brushed over the puff pastry to create that beautiful golden, bakery-style finish.
- flaky sea salt – Optional, but a light sprinkle adds the perfect finishing touch and enhances the buttery pastry.
step-by-step
- sauté the vegetables. Heat the olive oil in a large skillet or Dutch oven. Cook the onion and celery until softened, then stir in the garlic until fragrant.
- make the creamy sauce. Add the butter, then whisk in the flour and cook for one minute. Slowly whisk in the chicken broth and milk until smooth and thickened.
- add the filling. Stir in the cooked chicken, frozen vegetables, parsley, salt, and pepper. Simmer for a few minutes until everything is heated through.
- prepare the pies. Press the pie crusts into two pie dishes and divide the filling evenly between them.
- top with puff pastry. Cut the puff pastry into squares and arrange them over each pie, overlapping slightly. Brush with egg wash and sprinkle with flaky sea salt.
- bake. Bake at 400°F for 35–40 minutes, or until the pastry is deeply golden and the filling is bubbling around the edges. Let rest for 10–15 minutes before serving.
pro tips
- use rotisserie chicken. It’s the easiest shortcut and adds incredible flavor.
- don’t rush the roux. Cooking the butter and flour for about a minute removes the raw flour taste.
- thaw the puff pastry first. It should be cold but pliable so it’s easy to work with.
- let the pie rest. Giving it 10–15 minutes before serving helps the filling set up and makes slicing much easier.
- bake on a sheet pan. This catches any bubbling filling and makes cleanup a breeze.
variations
- Swap the chicken for leftover turkey after the holidays.
- Add diced mushrooms for extra heartiness.
- Stir in fresh thyme or rosemary for even more flavor.
- Skip the pie crust on the bottom and only use puff pastry on the top.
- Add shredded cheddar or Parmesan to the filling for an extra cheesy twist.
how to store
Store leftover chicken pot pie covered in the refrigerator for up to 4 days. Reheat in a 350°F oven until warmed through to keep the pastry crisp. To freeze, assemble the second pie but don’t bake it. Wrap tightly with plastic wrap and foil, then freeze for up to 3 months. Bake straight from frozen, adding about 15–20 extra minutes to the baking time, or thaw overnight in the refrigerator before baking.
frequently asked questions
Can I use rotisserie chicken?
Absolutely! It’s one of my favorite shortcuts for chicken pot pie and saves so much time. I typically use 1 rotisserie per pot pie.
Can I make this ahead of time?
Yes! Assemble the pie up to a day in advance and refrigerate until you’re ready to bake.
Can I freeze it?
Yes! This recipe was made for freezer meals. Bake one now and save the second for another night.
Can I use homemade pie crust?
Of course! Homemade or store-bought both work beautifully.
more recipes to try and LOVE!
Chicken & Broccoli Alfredo Pasta Bake
Cheesy Beef & Spinach Manicotti
If you make this Chicken Pot Pie, I’d love to hear what you think! Leave a comment and rating below, and if you share it on Instagram, tag @forgetthetakeout so I can see. Your support—through reviews, comments, and shares—helps me keep creating and sharing recipes!
Chicken Pot Pie
Equipment
- 1 skillet
- Pastry brush
- mixing spoon
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion diced
- 3 celery stalks diced
- 2 garlic cloves minced
- ½ cup butter
- ⅓ cup all-purpose flour or gluten-free 1:1 flour
- 1 cup chicken broth
- 1 cup milk of choice
- 2 tablespoons fresh parsley chopped
- 4 cups cooked chicken diced or shredded (about 2½ pounds chicken breast)
- 1 12-ounce bag frozen mixed vegetables
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 refrigerated pie crusts or homemade
- 2 sheets frozen puff pastry thawed
- 1 egg beaten (for egg wash)
- Flaky sea salt for topping
- Fresh parsley for garnish (optional)
Instructions
- Preheat the oven to 400°F. If using raw chicken, season 2-2.5 pounds of chicken breast with salt and pepper. Heat a large skillet over medium-high heat with a drizzle of oil and cook for 4–5 minutes per side, or until the internal temperature reaches 165°F. Let rest, then dice or shred. (Rotisserie chicken is a great shortcut!)
- In the same skillet, sauté the onion, celery, and garlic until softened, about 3–4 minutes.
- Reduce the heat to medium. Add the butter and flour, stirring to form a paste. Cook for 1 minute, then slowly whisk in the broth and milk until smooth.
- Stir in the cooked chicken, parsley, frozen vegetables, salt, and pepper. Simmer for 3–5 minutes, or until the filling has thickened.
- Lightly spray two 9-inch pie dishes with cooking spray, then press a pie crust into each. Divide the filling evenly between the pie dishes. Cut the puff pastry into squares and layer them over each pie, slightly overlapping.
- Brush with the beaten egg, sprinkle with flaky sea salt, and bake for 40 minutes, or until the puff pastry is golden brown and flaky. Garnish with fresh parsley and serve.
