Easy Chicken Pot Pie

We’ve transformed your favorite special occasion comfort meal into a quick and simple dinner for two that can be made any night of the week! Our easy chicken pot pie recipe uses puff pastry instead of a traditional pie crust. It’s just as flaky and decadent but without all the hassle of chilling and rolling.

By cooking your chicken ahead of time, you’ll spend just 10 minutes prepping your vegetables and 30 minutes cooking, which makes this perfect for a chilly weeknight dinner for two. Instead of using a pie pan, we’re using two 6-inch cast iron skillets for two individual pot pies. Serving each meal in its own skillet is such a fun way to serve this dish – just like our creamy kale and turkey skillet lasagna and individual apple crisps! Either make both for you and a plus one for dinner, or leave off the puff pastry until you’re ready to cook the second one, and have freshly baked chicken pot pie two nights this week!

How to Make an Easy Chicken Pot Pie

Ingredients

Process

1. Preheat oven to 400˚F. Melt butter in a medium saucepan over medium-high heat. Add onions, carrot and celery, and sauté for 3 to 4 minutes. Add thyme and season with salt and pepper.
2. Reduce heat to medium, stir in the flour, and cook for 2 minutes.

3. Stir in stock, followed by milk, and continue to stir until the mixture thickens enough to coat the back of a wooden spoon, 3 to 4 minutes.
4. Fold in chicken and peas. Adjust seasonings as needed.

5. Place each skillet onto a baking sheet. Scoop the chicken mixture into individual skillets.
6. Top each skillet with a square of puff pastry.

7. Brush each square of puff pastry with egg wash. Bake for 15 to 20 minutes or until puff pastry has puffed and browned. Remove from oven, cool slightly, and serve.

Tips and Tricks for the BEST Chicken Pot Pie

• To save time, you can pre-chop your carrots, onions, and celery and store them in an airtight container in the refrigerator for up to 3 days before making your chicken pot pie.
• Be careful not to burn the flour when adding it to the vegetables, but cook long enough so that the flour is actually cooked. Stir frequently and wait for a slightly nutty aroma.
• Add the stock into the pot slowly, stirring as you do to avoid clumps. Using a whisk can help all of the stock and flour incorporate smoothly into the flour and vegetable mixture.
• You can use either cooked chicken breast or chicken thighs or, to save even more time, shredded and chopped rotisserie chicken!

Variations

• Use one 12-inch cast iron skillet if you don’t have two 6-inch skillets to use. Just layer the puff pastry sheets to fit.
• Swap the tablespoon of fresh minced thyme for a teaspoon of dried thyme.
• For a more aromatic effect, you can also add half a teaspoon of dried rosemary or sage.
• For a gluten-free, easy chicken pot pie, use gluten-free all-purpose flour instead of regular when making the roux, and top your pot pies with a gluten-free puff pastry.
• While this chicken pot pie has a creamy filling, you can make an even richer and creamier filling by swapping the whole milk with heavy cream.

Make Ahead, Storing and Freezing Instructions

Make Ahead

You can easily make this dish ahead of time and assemble and bake it when you’re ready to eat. Prepare the filling as directed, then let it cool and store in the refrigerator for up to two days. When you’re ready to make your pot pie, follow the assembly directions and bake!

Storing

To store leftovers, let the chicken pot pie cool, then cover and store in the refrigerator for 3-4 days. To reheat, preheat the oven to 350˚F and bake your pot pie for 15-20 minutes or until heated through. If the top begins to brown too much, cover it in foil.

Freezing

You can easily prepare your pot pie ahead of time and freeze it to be cooked at a later date.

For a pot pie that you can remove from the freezer and bake: make the filling and let it fully cool. Add it to an oven and freezer-safe pan or pie dish. Top with puff pastry and then freeze it for 2-3 hours. Once the puff pastry has been somewhat frozen, wrap the dish in plastic wrap, then foil (pre-freezing the dish keeps the plastic from sticking to the puff pastry). Freeze for up to 3 months. To bake, remove from the freezer and remove the plastic wrap. Add an egg wash to the top of the puff pastry, then bake as directed. You may need to add an additional 15-20 minutes of baking time (and possibly cover the top in foil if it starts to brown to quickly).

More Delicious and Cozy Recipes You Will Love