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–+ servings

Chicken Pot Pie

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.
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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Course Dinner, entree
Cuisine American
Servings 2 pies

Equipment

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.
Keyword chicken, mixed vegetables, pot pie, puff pastry
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