Chicken pot pie, with its rich, savory gravy and flaky crust, is the perfect comfort food. Packed with a from-scratch filling of carrots, celery, and fresh herbs, every spoonful of this classic dish is hearty and satisfying.
For another delicious chicken pot pie recipe, try my Puff Pastry Chicken Pot Pie with Bacon and Leek (made with bacon and leeks) next.
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I have a confession to make: I only tried chicken pot pie for the first time a few years ago. Late to the party, I know, but better late than never! Since my first taste, I’ve made up for lost time and have savored countless mini pies with golden puff pastry and a rich, creamy filling.
There’s something about the combination of tender chicken, hearty vegetables, and a flaky crust that brings comfort in every bite. I just love the flaky layers and I usually save the corners for scooping the last little bits of filling. These individual servings make a beautiful presentation and deliver the kind of cozy satisfaction that feels like a warm hug.
Why This Recipe Works
- Classic Comfort Food – We’re not reinventing chicken pot pie. I just want to bring this cozy dish to your kitchens and leave you scooping for more.
- Perfect Anytime – Whether for a holiday gathering or a weeknight dinner, these mini chicken pot pies are versatile and always crowd-pleasers.
- Better Than Store-bought – Ditch the frozen Marie Callender’s pies. My homemade version boasts a richer, fresher flavor and a creamier filling.
- Easy to Make – With options like store-bought pie crust and rotisserie chicken, this recipe comes together effortlessly.
Tools You’ll Need
- Dutch Oven
- Baking Sheet
- Pastry Brush
- Whisk
- Ramekins (as pictured below; or individual pie pans)
Ingredients You Will Need for Chicken Pot Pie
Here is a breakdown of what you will need to make this recipe. For actual measurements, see the recipe card at the end of this post.
- Chicken breast – Use boneless, skinless white meat for lean protein. It makes for tender shredded chicken for the filling.
- Quality olive oil – Adds a rich depth of flavor and helps sauté the aromatics and vegetables to release their natural flavors.
- Kosher salt – Enhances the overall taste of the filling and helps season the chicken evenly without an overly salty flavor.
Pot Pie Filling
- Puff Pastry – A convenient and delicious option that bakes into a flaky, golden crust, adding a delightful contrast to the creamy filling.
- Seasoning – Kosher salt is essential for enhancing the savory flavors of the filling. Freshly cracked black pepper adds a slight kick.
- Fats – The combination of butter and quality olive oil creates a flavorful base for sautéing the aromatics and making the roux, adding richness to the overall filling.
- Aromatics – Diced onion and minced garlic infuse the filling with layers of flavor, providing a savory and slightly sweet undertone.
- Vegetables – Carrots and celery add texture, natural sweetness, and heartiness to the filling.
- Fresh Herbs – Finely chopped flat leaf parsley and thyme bring a fresh, earthy aroma and subtle depth to the filling.
- Dry white wine – Helps deglaze the pan and adds a slightly tangy, complex note that balances the richness of the filling.
- All-purpose flour – Used to create a roux, which thickens the sauce and provides the creamy, velvety texture essential for the pot pie filling.
- Chicken broth – Forms the main liquid base for the sauce, imparting a savory, chicken-rich flavor that enhances the overall depth of the dish.
- Mustard seeds – Add a subtle tangy, slightly peppery flavor, enriching the savory profile with a unique touch.
- Heavy cream – Brings a luxurious, smooth finish to the sauce, making the filling rich and comforting.
Egg Wash
- Egg – Ensures a golden, glossy finish on the puff pastry, enhancing its appearance and adding a touch of richness.
- Water – Thins the egg wash slightly.
How To Make Chicken Pot Pie
Below is a summary of how to make the best chicken pot pie. For a complete and detailed list of steps, see the recipe card at the end of this post.
- Defrost puff pastry according to package. Puff pastry should be rolled out into a ¼-inch layer and cut ½-inch wider than the tops of ramekins. Placed precut pastry on a silicone sheet or parchment paper and back into the refrigerator until ready to use.
Chicken
- Preheat oven to 350°F rub chicken breast with olive oil and season generously with salt and pepper. Place on baking sheet and cook for 30 minutes or until cooked through.
- Remove from oven and set aside to cool.
- Shred chicken and place in bowl and set aside for later use. You should have ~2 cups of shredded chicken.
Filling
- Preheat oven to 400°F.
- In a dutch oven, melt butter over medium-high heat. Add olive oil and stir. Add onion and garlic and cook for 5 minutes or until onion is translucent. Add celery and carrots and cook for 3 minutes or until softened. Add parsley and thyme and cook for 1 minute.
- Add wine and cook until liquid is reduced by about half. Add flour and mix until mixture thickens. Add broth, salt, pepper and mustard seeds. Cook for 3 minutes. Add heavy cream, stir to combine and cook for 2 minutes. Turn off heat.
- In a small bowl, whisk egg and add water.
- Scoop filling into desired pie pan(s) and top with pastry dough. Crimp pastry dough along the sides to make it stick to the pie dish.
- Brush dough with egg wash, making sure to brush along the sides. Using a knife, cut four small slits in the middle of the dough, as this will allow for steam to release from the pie.
- Place on a baking sheet and cook in oven for 20 minutes or until pastry dough is golden brown.
- Remove from oven, top with flaky salt (optional) and cool for 5 minutes before diving in.
Recipe Variations
- Veggies – You can add peas, mushrooms, potatoes, pearled onion, corn, and chopped zucchini.
- Individual Chicken Pot Pie – No ramekins? No problem. Simply place filling in a 9-inch pie dish.
- Premade Chicken – Have leftover chicken or turkey on-hand? Perfect! Leftover rotisserie or holiday turkey make for the perfect next-day pot-pies.
Tips and Tricks
- Use chilled puff pastry. Keep the puff pastry cold until you’re ready to use it. This ensures it stays flaky and puffs up properly during baking.
- Shred the chicken when slightly warm. Shredding the chicken while it’s still slightly warm makes it easier and more uniform.
- Deglaze thoroughly with wine. Scrape the bottom of the pot when adding the white wine to pick up any browned bits for added depth of flavor.
- Cut steam vents in the pastry. Make sure to cut small slits in the center of the pastry to allow steam to escape and prevent a soggy crust.
- Brush the egg wash evenly. Apply the egg wash to all exposed pastry surfaces to ensure a golden, glossy finish.
- Cool the filling before adding the pastry. Let the filling cool slightly before topping with puff pastry to avoid melting the dough and ensure an even bake.
What to Serve with Chicken Pot Pie
Wondering what goes with a chicken pot pie? While it’s hearty enough to be a meal on its own, pairing it with complementary sides can enhance the dining experience.
A crisp Fall Salad or a Kale Pomegranate Salad, adds a refreshing contrast to the rich, creamy filling. You can also serve it with additional roasted vegetables, like Maple Roasted Carrots or simple steamed greens to bring more balance and color to the table.
Storage
Once the mini chicken pot pies have cooled completely, wrap them tightly in aluminum foil and store them in the refrigerator for 3-5 days. When you’re ready to enjoy them again, preheat the oven to 350°F. Place the wrapped pot pies on a baking sheet and reheat for 15-20 minutes, or until the crust is crisp and the filling is warmed through.
For an extra crispy crust, remove the foil for the last 5 minutes of baking. Avoid microwaving, as it can make the crust soggy and less flaky.
Frequently Asked Questions
How do you keep the bottom crust of a chicken pot pie from getting soggy?
To prevent the bottom crust from getting soggy, pre-bake the crust before adding the filling. This creates a barrier against moisture. You can also brush the pre-baked crust with an egg wash or add a layer of breadcrumbs for extra protection. While this recipe keeps things simple by not including a bottom crust, these tips are great for anyone looking to try a double-crust version at home.
What is the sauce made of in chicken pot pie?
The sauce in this recipe is made from a mix of butter, flour, chicken broth, and heavy cream, creating a rich, creamy base. Onions, garlic, and a splash of white wine add flavor, making it the perfect coating for the chicken and vegetables.
What size ramekins or pie dishes should I use for individual servings?
Ramekins that hold about 8 to 10 ounces work well for individual servings. This size allows for the perfect amount of filling and pastry per portion.
Can I freeze these mini pot pies for later, and how should I reheat them?
Yes, you can freeze the fully assembled pot pies before baking. To reheat, bake them directly from frozen at 375°F for 30-35 minutes or until the filling is hot and the pastry is golden.
Looking for More Chicken Recipes?
- Roasted Chicken Recipe
- Chicken Schnitzel
- DIY Chipotle Chicken Bowl
- Sotanghon Soup (with chicken)
- Marry Me Chicken
- Chicken Tinola
Loving this Chicken Pot Pie Recipe?
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Chicken Pot Pie
Equipment
- Dutch Oven
- Baking Sheet
- Pastry brush
- Ramekins or individual pie pans
Ingredients
- 1 lb chicken breast, boneless + skinless
- Quality olive oil
- Kosher salt
Pot Pie Filling
- Freshly cracked black pepper
- 2 tbsp butter
- 1 tbsp quality olive oil
- 1¼ cups onion, diced
- 4 cloves garlic, minced
- 1¼ cups carrots, diced
- ¾ cup celery, sliced
- ¼ cup flat leaf parsley, finely chopped
- 1 tbsp thyme, finely chopped
- ¼ cup dry white wine
- 3 tbsp all-purpose flour
- 1¼ cups chicken broth
- ¼ tsp mustard seeds
- 1 tsp kosher salt, (Diamond Crystal) or to taste
- ½ tsp freshly cracked pepper or to taste
- ½ cup heavy cream
Egg Wash
- 1 egg
- 1 tbsp water
Instructions
- Defrost puff pastry according to package. Puff pastry should be rolled out into a ¼-inch layer and cut ½-inch wider than the tops of ramekins. Placed precut pastry on a silicone sheet or parchment paper and back into the refrigerator until ready to use.
Chicken
- Preheat oven to 350°F rub chicken breast with olive oil and season generously with salt and pepper. Place on baking sheet and cook for 30 minutes or until cooked through.
- Remove from oven and set aside to cool.
- Shred chicken and place in bowl and set aside for later use. You should have ~2 cups of shredded chicken.
Filling
- Preheat oven to 400°F.
- In a dutch oven, melt butter over medium-high heat. Add olive oil and stir. Add onion and garlic and cook for 5 minutes or until onion is translucent. Add celery and carrots and cook for 3 minutes or until softened. Add parsley and thyme and cook for 1 minute.
- Add wine and cook until liquid is reduced by about half. Add flour and mix until mixture thickens. Add chicken back to the pot, along with the broth, salt, pepper and mustard seeds. Cook for 3 minutes, or until warmed through. Add heavy cream, stir to combine and cook for 2 minutes. Turn off heat.
- In a small bowl, whisk egg and add water.
- Scoop filling into desired pie pan(s) and top with pastry dough. Crimp pastry dough along the sides to make it stick to the pie dish.
- Brush dough with egg wash, making sure to brush along the sides. Using a knife, cut four small slits in the middle of the dough, as this will allow for steam to release from the pie.
- Place on a baking sheet and cook in oven for 20 minutes or until pastry dough is golden brown.
- Remove from oven, top with flaky salt (optional) and cool for 5 minutes before diving in.
Ronald Weiss says...
Just what we were looking for. Your recipe does not state when to add the chicken to the filling. We figured it out.
Leteka says...
Delicious!! My 10yro son and I made this together. Very easy and simple to make, we loved it.
Jeri Mobley-Arias says...
So glad you and your son enjoyed it, Leteka!