Go Back Email Link
–+ servings
chicken pot pie with lattice crust
Print Recipe
4.86 from 7 votes

Easy Chicken Pot Pie

Easy Chicken Pot Pie is a hearty meal that is comforting and delicious. Filled with shredded chicken and vegetables in a creamy sauce with a puff pastry crust.
Prep Time10 minutes
Cook Time2 hours 15 minutes
Total Time2 hours 25 minutes
Course: Main Dishes
Cuisine: American
Keyword: homemade chicken pot pie, puff pastry chicken pot pie
Servings: 2 Chicken Pot Pies
Calories: 346kcal
Author: Milisa

Ingredients

  • 2 pounds potatoes
  • 2 carrots
  • 2 stalks celery
  • 1 cup onion
  • 3 garlic cloves
  • 1 cup butter
  • 1 cup all purpose flour
  • 1 1/2 teaspoon kosher salt
  • 1 teaspoon pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon ground rosemary
  • 3 cups chicken broth
  • 2 cups milk
  • 2 cups frozen corn
  • 1 cup frozen peas
  • 4 cups cooked chicken shredded
  • 2 sheets frozen puff pastry thawed

Instructions

  • Shred the chicken.
  • Dice onions, carrots and celery. Mince the onions. 
  • Peel, dice and parboil potatoes. Drain and set aside.
  • Melt butter in a dutch oven or deep sided skillet over medium heat.
  • Cook onions, carrots, celery and garlic until softened, about 10 minutes.
  • Whisk in flour and cook, stirring constantly, for about 5 minutes.
  • Add chicken broth and milk. Whisk, cooking until thickened. 
  • Remove from heat.
  • Preheat oven to 375°.
  • Stir in shredded chicken and potatoes. 
  • Rinse corn and peas and stir into mixture.
  • Spoon filling into 2 deep dish pie dishes. 
  • Cut puff pastry into strips and make a lattice pattern by overlapping the strips.
  • Beat an egg with 1 tablespoon of water.
  • Brush over puff pastry.
  • Place pot pie on a rimmed baking sheet and bake for 45 minutes to 1 hour until puff pastry is golden brown and filling is bubbly.
  • Remove from oven and allow to rest about 10 minutes before serving.

Notes

How to Freeze Chicken Pot Pie:
Do not brush egg wash over puff pastry before freezing. Wrap pie dish in 2 layers of plastic wrap and a layer of aluminum foil. Label and freeze up to 3 months.
 When you are ready to bake, remove from freezer. Remove plastic wrap and foil and brush with egg wash. Bake on a rimmed baking sheet for 1 - 1 1/2 hours until puff pastry is browned and filling is heated through.
How to Store Leftover Chicken Pot Pie:
Leftovers can be covered and refrigerated up to 3 days. Reheat in a skillet with a splash of milk over medium heat. Stir often until heated through.

Nutrition

Serving: 1g | Calories: 346kcal | Carbohydrates: 40g | Protein: 7g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 570mg | Fiber: 4g | Sugar: 6g