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If you’re looking for a delicious and comforting dish, then this easy chicken pot pie is it! Packed with flavorful potatoes, carrots, peas, and the most delectable sauce filling in between two layers of buttery pie crusts – this easy double-crust chicken pot pie is an absolute must-make. Perfect for dinner!
What is chicken pot pie?
If you’ve never gotten the chance to try a chicken pot pie, you are seriously missing out! This traditional southern dish is essentially a savory baked casserole with chicken, vegetables, and gravy or sauce that is covered with a flakey, buttery pastry crust.
It’s classic comfort food, easy to make, and delicious. You don’t need to be a master chef to whip up this easy chicken pot pie recipe with puff pastry!
Why this recipe works
Making easy chicken pot pie with puff pastry has never been easier. All you need to do is roll out some puff pastry, assemble your ingredients, and bake!
Here’s a step-by-step guide to making your own delicious homemade chicken pot pie.
Ingredients needed to make homemade chicken pot pie
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- Chicken breast
- Olive oil
- Veggies (carrots, Yukon gold potatoes, frozen peas)
- Butter (unsalted)
- ‘Better Than Bouillon’ chicken base
- Fresh herbs (thyme and parsley)
- Low-sodium chicken broth
- Half and half
- All-purpose flour
- Salt and pepper
- Premade pie crusts
How to prep filling ingredients
Preparing your ingredients before you get started with cooking is the secret to a successful meal.
With this in mind, I chopped up some Yukon Gold potatoes – which have an incredibly creamy texture – as well as sliced carrots and minced garlic. Lastly, I cut boneless skinless chicken breast for added flavor and texture.
Having my ingredients ready beforehand really helped me stay organized during the cooking process!
Make chicken pot pie filling
Once I had all of my ingredients prepped, it was easy to make the filling.
Here’s how to make it:
- Season the chicken with a simple kosher salt and freshly ground black pepper.
- Cook the chicken completely through, then spoon it out of the skillet and set aside.
If you are in a rush, grab a rotisserie chicken and quickly dice or shred it for an effortless meal.
- Once you have removed the chicken, add in the Yukon gold potatoes, carrots, garlic, thyme, black pepper, and chicken bouillon.
I use this paste in so many of my recipes to give it ‘umami’ and enhance the flavor of the dish. The paste incorporates much better into dishes than using the cubes.
- Then, add back in the chicken, some peas, and fresh parsley.
How to make filling creamy
When it comes to chicken pot pie filling, you want it to be creamy and not too dry. Sometimes, it can even be too watery or has too much liquid, which I am not a fan of.
I personally love a creamy gravy that is thick and will hold up when cutting/serving.
To make the filling nice and creamy:
- Sprinkle all-purpose flour and mix it into all the ingredients – this will help thicken the gravy.
- Then, use a combination of chicken broth and half & half.
- Bring the liquid to a gentle boil, then allow it to simmer and thicken up.
Use premade pie crust
To keep this chicken pot pie recipe nice and easy, I decided to use store-bought pie crust. You can definitely go for it and make your own, but I just don’t always have the time.
Either way, it will taste delicious!
An important step is to allow the crust to come to room temperature, or else it will fall apart as you are handling it. Most pie crust packages come with two, which is perfect since we are doing a double-crust pot pie!
You can also skip the bottom pie crust and just lay one crust over the cast iron skillet or oven-proof skillet.
Assemble chicken pot pie
Now, it’s time to put everything together.
Here’s how easy it is:
- Spray your pie dish with non-stick cooking spray.
- Carefully lay the first pie crust in the dish and gently press the pie crust so it’s touching the entire pie dish.
- Add the creamy pot pie filling.
- Carefully lay the second pie crust over the pot pie filling. Take scissors (or pastry cutter) and trim any pie crust that is hanging over the sides of the dish.
- You can close the sides of the pie crust to your preference. The easiest way is with a fork! I decided to go with a pinching method. To do this: take your index finger and thumb of your left hand and the pointer finger of your right. Push them together to meet and create a point. Repeat all the way around.
- Whisk one egg in a small bowl and brush the egg over the entire pie crust. Cut 4 holes in the middle of the pie crust so the steam can escape while baking.
Bake and enjoy
Your chicken pot pie is ready to bake!
- Place the pot pie in the oven at 375°F for 30-35 minutes. The pie is ready once the crust is golden brown all over. I rotate it halfway through so it browns evenly.
- Once it’s fully cooked, remove it from the oven.
- Allow the pie to sit for 10 minutes before cutting into it (this allows the filling to set).
- Slice the pie and serve garnished with fresh parsley.
How to serve
Whenever I make this pot pie recipe, I like to serve it with a side of buttermilk biscuits for dipping. But, really, this recipe is a whole meal in one, so it’s not really necessary to serve any sides with it.
How to store
If you happen to have any leftovers (probably not, but just in case!), you can store the pot pie in the refrigerator for 3-4 days. Just make sure to wrap it in food-safe plastic wrap or aluminum foil so it doesn’t spoil.
Can I freeze chicken pot pie?
Yes, you can! If you want to freeze the chicken pot pie to eat later, you can do it in three ways:
- You can cook the filling, then place it in freezer bags. Allow the filling to thaw out in your refrigerator overnight, and then proceed with assembling the crust of your pie along with baking instructions.
- You can assemble the whole pie, then place it in the freezer. Once frozen, you can remove the pie from the dish and place it in a freezer-friendly bag. No need to thaw! Just add an additional 15 minutes to the cooking time, so bake for a total time of 50 minutes. Tent with foil if it begins to brown too much.
- You can fully bake the pie, then allow it to cool completely (placing it in the fridge for 30-45 minutes works best). Once fully cooled, place in a freezer-friendly bag. When ready to bake, place it in the pie dish and allow the pie to cook for about 35-40 minutes!
Looking for more comforting recipes?
- Slow Cooker Beef Short Ribs
- 3 Cheese Baked Mac and Cheese
- Smash Burgers
- Chicken Enchiladas
- Mushroom Risotto
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- 1 1/2 pounds boneless skinless chicken breast (cut into bite size cubes (see note #1))
- 2 tablespoons olive oil
- 1/2 teaspoon Kosher salt
- 2 medium carrots (peeled and sliced (1 cup))
- 1 pound yukon gold potatoes (peeled & diced (3 cups))
- 2 cloves garlic (minced (2 tbsp))
- 3 tablespoons unsalted butter
- 1 1/2 tablespoons Better Than Bouillon paste
- 1 tablespoon fresh thyme (or 1 tsp dried thyme)
- 1/2 teaspoon fresh ground black pepper (divided)
- 2 tablespoons fresh parsley (chopped)
- 1 cup low sodium chicken broth
- 2/3 cup half and half
- 1/3 cup all purpose flour
- 3/4 cup frozen peas
- 2 pre-made pie crusts (room temperature (see note #2))
- 1 egg (whisked)
- Non-stick cooking spray
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- Preheat oven to 375 degrees F
- Season sliced chicken breast with kosher salt and freshly ground black pepper. In a large cast iron (or regular skillet) over medium high heat, add 2 tbsp of olive oil and the chicken. Brown chicken till fully cooked through. Remove from skillet and set aside.
- Lower the heat to medium, add 3 tbsp of butter, carrots and potatoes. Sauté for about 8 minutes until carrots and potatoes begin to soften. Add in the garlic, thyme, 1/4 tsp black pepper and bouillon paste. Sauté for 1 minute until the garlic is fragrant. Add the chicken back into the skillet, add the frozen peas, fresh parsley, and stir to combine everything.
- Sprinkle the flour over the vegetables and carefully mix until flour has been absorbed and coated the ingredients. Add the milk and the chicken broth and carefully mix all the ingredients. Bring to a soft boil, once the mixture reaches a boil, lower the heat to simmer and gently stir until sauce thickens, 3-4 minutes. Sauce is ready when you can run a spoon through and the mixture stays separated. Taste the gravy and adjust seasoning if necessary. Remove from heat.
- In a 9 inch pie dish, spray non-stick cooking spray, and gently roll your pie crust into the pie dish. Gently press the dough into the dish to ensure it’s evenly spread and reaching to the ends/edges of the pie dish. Add the pie filling to the dish. Take your second pie dough and carefully roll it over the filling. Use scissors to trim any pie crust hanging over the edges of the dish. Seal edges to your preference (see note #3 on how-to).
- In a small bowl whisk the egg. Using a brush, carefully brush the entire top of the pie dough with the egg wash. Using a knife, cut a "+" in the middle of the pie, as a vent to allow the steam to escape.
- Bake for 30-35 minutes until the pie crust is golden brown. Remove from the oven and allow to cool for 10 minutes before serving.
- You can substitute a rotisserie chicken and shred or cut into cubes
- Allow the pie dough to come to room temperature before handling, so it does not break when opening it up. If holes appear, gently use a rolling pin to fix.
- Easiest way to seal pie crust is with a fork. For the edges I used above, take your index finger and thumb of your left hand and your pointer finger of your right. Push them together to meet and create a point. Repeat all the way around.
- If you want to freeze the pot pie, you can do it three ways:
- You can cook the filling, then place in freezer bags. Thaw the filling overnight in the refrigerator, then proceed with the crust and baking.
- You can assemble the whole pie, then place in the freezer. Once frozen, you can remove the pie from the dish and place in a freezer friendly bag. No need to thaw, just add an additional 15 minutes to the cook time, so bake for a total time of 50 minutes. Tent with foil if it begins to brown too much.
- You can fully bake the pie, then allow it to cool completely (placing it in the fridge for 30-45 minutes works best). Once fully cooled, place in a freezer friendly bag. When ready to bake, place in the pie dish and allow the pie to cook for about 35-40 minutes.