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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!

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!
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.

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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!

Once I had all of my ingredients prepped, it was easy to make the filling.
Here’s how to make it:
If you are in a rush, grab a rotisserie chicken and quickly dice or shred it for an effortless meal.
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.

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:

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.

Now, it’s time to put everything together.
Here’s how easy it is:

Your chicken pot pie is ready to bake!

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.

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.

Yes, you can! If you want to freeze the chicken pot pie to eat later, you can do it in three ways:


For the web story version of this recipe, click here!
Did you make this? If you snap a photo, please be sure tag me on Instagram at @girlwiththeironcast or hashtag #girlwiththeironcast so I can see your creations!

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I’ve always wanted others to love cooking as much as I do, which is why I created Girl with the Iron Cast. Whether you are a beginner cook or advanced, my goal is to provide you with easy to follow homemade recipes that inspire you to get in the kitchen and get cooking!
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This delicious! Our granddaughter’s favorite meal is chicken pot pie. Her very picky brother finished his slice without complaint.
Wait… is that 970 calories per serving?!?! 😳 I mean, it’s AMAZING and so flavorful, but I might have to only make this once a year lol
Hi Kristen, the 970 is based off of 4 servings, cutting the pie into 4 pieces. If you cut smaller pieces, for example 6 pieces would be 646 calories. The nutritional information is just an estimate. I hope you enjoy the recipe!
This is our go-to chicken pot pie recipe. My niece & nephew loved it more than their Moms. 🙂 I like a thick chicken pot pie that isn’t super runny when you cut it and this is it! The crust that you get in the cast iron is better than any pie dish… so brown & delicious!
I’m so glad you love the recipe Ashlee! Thanks for making it.
I used to hate chicken pot pie but this recipe changed my mind. I skip the frozen peas and add a small onion and some celery. I also added some poultry seasoning. Delicious every time!!
I’m so glad you loved the recipe melissa!
This was delicious and everyone in my family loved it! Perfect winter comfort food. I couldn’t find the sheets of pie crust so I had to get the ones that come in a pan, but I was able to transfer it out to a regular pie dish no problem. It did come out a little bit dry and husband requested “more sauce,” easy enough to make a little more with the same ratios, roux with broth +half/half and some thyme +garlic, will increase liquid a little next time.
This is by far my favorite chicken pot pie recipe I’ve come across. Great year-round but I especially love this on those chilly winter nights.
Love this recipe!!
I am so glad I found you, I was just given and dutch oven and frying pans made of cast iron, I do not know how to season it or how to clean. But, hopefully I will learn. My daughter told me to get online and find a cook who uses cast iron pans in their recipes, and I have found it. YOU! Thank you, thank you, thank you.
Yay I’m so glad you found me and got some cast iron in your life! I do plan on putting out a cast iron guide this summer.
Ok so I don’t comment.. like EVER. But my family loves this dish. So easy and so YUMMY! Never thought I could make a homemade Chicken Pot Pie!
This comment just made my night! I am so happy that you and your family loved this recipe Melissa!
this sounds absolutley delicious, great for leftovers probably! thanks for giving the different twists so I can try a different one each time! 🙂
Regards
Ross Alisha