Easy Homemade Chicken Pot Pie Recipe

Published on: November 22, 2025

Golden, flaky chicken pot pie in a cast-iron skillet with creamy chicken and vegetable filling under a puff pastry crust.

Discover the ultimate comfort food experience with this simple chicken pot pie recipe. We’ve taken the classic, heartwarming dish and simplified it for ease, making it perfect for even beginner cooks. Enjoy a deliciously flaky, golden puff pastry crust filled with a rich, creamy, and incredibly flavorful chicken and vegetable filling. This easy chicken pot pie recipe is perfect for busy weeknights, bringing cozy warmth to your family meals.

Why You’ll Love This Easy Chicken Pot Pie Recipe

This is more than just a meal; it’s a hug in a skillet! Here’s why this particular chicken pot pie recipe will become a household favorite:

Quick Weeknight Preparation: We use convenient puff pastry and readily available ingredients to save you time. Dinner comes together faster than you might think.
Rich, Savory, Comforting Flavor: Every spoonful delivers a blend of tender chicken, sweet vegetables, and a creamy, herbaceous sauce. It’s pure comfort in every bite.
Perfectly Golden, Flaky Puff Pastry: The secret weapon here is store-bought puff pastry, which bakes up beautifully crisp and golden. It creates an impressive, buttery top crust.
Simple, Accessible Pantry Ingredients: You likely have many of these ingredients on hand already. No fancy items are needed to create this delicious pot pie.
Minimal Cleanup with One-Skillet Method: Everything comes together right in your cast iron skillet. Less washing up means more time to enjoy your meal.

Ingredients

Gather these simple ingredients to create your comforting chicken pot pie:

For the Creamy Chicken Filling:

1 tablespoon (15ml) extra-virgin olive oil
1 pound (454g) boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
4 tablespoons unsalted butter (2 ounces; 56g)
3 small carrots (about 2 ounces; 57g each), peeled and chopped (about 1 1/4 cups chopped)
2 celery ribs (about 2 1/2 ounces; 68g each) chopped (about 1 1/4 cups)
1 medium leek, washed and rinsed of any grit, sliced
3 medium cloves garlic, minced
2 teaspoons chopped fresh thyme, plus more for garnish
2 teaspoons Diamond Crystal kosher salt; for table salt, use half as much by volume
1/4 teaspoon cayenne pepper
1/4 cup plus 2 tablespoons all-purpose flour (about 1 1/2 ounce; 44g)
2 cups (480ml) chicken broth, homemade or store-bought
1/4 cup plus 1 teaspoon (65ml) heavy cream, divided
1 1/2 cups frozen sweet green peas (about 6 ounces; 175g)
2 teaspoons lemon zest, finely grated from 1 lemon

For the Golden Puff Pastry:

1 sheet puff pastry (17 1/4 ounces; 490g) from 1 package frozen puff pastry, thawed
1 large egg

Notes & Substitutions

This chicken pot pie recipe is super adaptable! Feel free to customize it based on what you have.

Chicken: Boneless, skinless chicken breasts or thighs work wonderfully. You can also use cooked leftover rotisserie chicken to save even more time.
Vegetables: Feel free to swap or add other vegetables. A bag of frozen mixed vegetables is a great shortcut. Corn, green beans, or diced potatoes are also delicious additions.
Dairy: If you prefer, you can use a dairy-free milk alternative and butter substitute for the filling. Just ensure it’s unsweetened.
Herbs: Dried thyme works perfectly; use about half the amount of fresh. Rosemary or sage are also lovely aromatic choices.
Crust: While puff pastry is incredibly easy and flaky, you could use a store-bought pie crust, homemade biscuit topping, or even a sheet of crescent roll dough.

Equipment

You don’t need much to create this fantastic chicken pot pie. These tools make the process smooth:

10-inch cast iron skillet: Perfect for both cooking the filling and baking.
Whisk: Essential for making a smooth, lump-free sauce.
Pastry brush: For an even, golden egg wash on your crust.
Rimmed baking sheet: Catches any potential drips during baking.
Sharp knife or paring knife: For dicing ingredients and venting the pastry.

Instructions

Making this chicken pot pie recipe is simpler than you think! Follow these steps for a delicious, hearty meal:

Preheat Oven & Cook Chicken: Adjust your oven rack to the middle position and preheat to 400°F (205ºC). Heat olive oil in a 10-inch cast iron skillet over medium heat until it shimmers. Add the chicken and cook, stirring occasionally, until it’s cooked through, about 6 minutes. Use a slotted spoon to remove the chicken from the skillet and transfer it to a plate.The USDA recommends cooking chicken to an internal temperature of 165°F (73.9°C) for safety, which can be verified with a food thermometer.
Sauté Vegetables & Build Roux: Melt butter in the same skillet over medium heat. Stir in carrots, celery, leek, minced garlic, fresh thyme, salt, and cayenne pepper. Cook, stirring often, until the vegetables are tender, about 6 minutes. Sprinkle the flour over the vegetables; cook, stirring constantly, until the vegetables are evenly coated and the flour begins to stick to the bottom of the skillet, about 1 minute. This creates your roux, essential for thickening the sauce. For tips on properly cleaning and slicing leeks to remove grit, consider reviewing a guide on preparing leeks for cooking.
Thicken Filling: Gradually stir in the chicken broth and 1/4 cup of the heavy cream. Bring the mixture to a simmer over medium heat and cook, stirring often, until the filling thickens to your desired consistency, about 3 minutes.
Combine Ingredients: Remove the skillet from the heat. Stir in the frozen peas, lemon zest, and the reserved cooked chicken. Your delicious chicken pot pie filling is now ready!
Add Pastry & Egg Wash: Place the thawed puff pastry sheet directly on top of the chicken mixture in the skillet. Gently tuck the edges of the pastry inside the skillet so the mixture is completely covered. In a small bowl, whisk together the egg and the remaining 1 teaspoon of heavy cream. Using a pastry brush, generously brush the top of the puff pastry with this egg wash.
Vent & Bake: Using a sharp paring knife, cut an “X” shape (about 3 inches across) in the middle of the pastry. This crucial step allows steam to escape as the pie bakes, preventing a soggy crust and ensuring even cooking. Place the skillet on a rimmed baking sheet (to catch any potential overflow) and bake in the preheated oven. Bake until the pastry top is deeply golden brown and the filling is bubbly around the edges, about 30 minutes.
Rest & Serve: Remove the skillet from the oven. Let the chicken pot pie stand for at least 10 minutes before serving. This resting time allows the filling to set, making it easier to serve.

Pro Tips for the Best Chicken Pot Pie

Mastering this chicken pot pie recipe is easy with a few simple tricks.

Evenly Dice Ingredients: Cut chicken and vegetables into similar-sized pieces for consistent cooking. This ensures everything becomes tender at the same rate.
Don’t Overcook Chicken Initially: Cook the chicken just until it’s no longer pink. It will finish cooking in the oven with the rest of the filling.
Cook Flour Fully for Roux: Cook the flour and butter mixture (roux) for at least a minute. This removes the raw flour taste and helps thicken the sauce beautifully.
Ensure Filling is Properly Thickened: Simmer the filling until it’s nice and thick. A thin filling can result in a soggy crust.
Properly Vent Pastry for Steam: Don’t skip cutting the “X” in the pastry. It’s vital for releasing steam and preventing your crust from becoming waterlogged.
Bake Until Deeply Golden Brown: A well-browned crust is a flaky, delicious crust. Don’t be afraid to let it get a nice, deep golden color.

Common Mistakes to Avoid

Preventing a soggy bottom crust: Ensure your filling isn’t too watery. A pre-baked crust helps, but our method minimizes sogginess.
Overcooking vegetables or chicken: Vegetables should be tender-crisp. Chicken should be cooked through but not dry.
Making a bland or thin filling: Taste and adjust seasonings. Cook the sauce until it’s thick enough to coat a spoon.
Not allowing pie to rest: Resting time helps the filling set, making for cleaner slices and preventing a runny mess.

Serving, Storage, and Variations

This versatile chicken pot pie recipe is wonderful on its own, but these ideas can enhance your meal experience.

Serving Suggestions

Serve this hearty pie warm directly from the skillet.
A light, crisp green salad with a vinaigrette dressing provides a refreshing contrast.
Offer some crusty bread to sop up any extra creamy sauce.
Garnish with a sprinkle of fresh thyme leaves for added aroma and presentation.

Storage

Refrigerate: Store any leftover chicken pot pie in an airtight container in the refrigerator for up to 4 days.
Freeze (unbaked): Assemble the pie in an oven-safe dish (or disposable foil pan). Cover tightly with foil and freeze for up to 3 months. Bake from frozen, adding about 30-45 minutes to the baking time, or until golden and bubbly.
Reheat: For best results, reheat individual portions in the oven at 350°F (175°C) until warmed through and the crust is crisp again. Microwaving can make the crust soft.

Variations

Leftover Turkey: Easily substitute cooked leftover turkey for the chicken, especially after holidays!
Extra Veggies: Add diced potatoes, sliced mushrooms, or corn for more texture and flavor.
Individual Pies: Divide the filling among individual ramekins and top each with a small piece of puff pastry. Adjust baking time as needed.
Cheesy Twist: Stir in a sprinkle of shredded sharp cheddar or gruyere cheese into the filling just before adding the pastry for extra richness.
Herb Experimentation: Try adding a pinch of dried rosemary or sage along with the thyme for a different aromatic profile.

Nutrition Information

This easy homemade chicken pot pie recipe provides a satisfying and wholesome meal. Here’s an estimated nutritional breakdown per serving. Remember, these values can vary based on specific ingredients and portion sizes.

Nutrient	Amount
Calories	797 kcal
Carbohydrate Content	55 g
Cholesterol Content	128 mg
Fiber Content	5 g
Protein Content	34 g
Saturated Fat Content	13 g
Sodium Content	1040 mg
Sugar Content	5 g
Fat Content	49 g
Unsaturated Fat Content	0 g

Balance this comforting dish with a fresh salad or steamed vegetables to round out your meal. Enjoy this hearty and delicious chicken pot pie recipe!

Frequently Asked Questions (FAQ)

Can I use a different type of crust? Absolutely! You can swap the puff pastry for a traditional double pie crust, a simple biscuit topping, or even crescent roll dough.
How can I make this pot pie ahead? You can prepare the entire filling a day or two in advance. Store it in the refrigerator, then just add the puff pastry and bake when you’re ready.
What prevents a soggy bottom? Ensuring your filling is thick, preheating your oven properly, and venting the pastry helps minimize a soggy bottom crust.
Can I freeze chicken pot pie? Yes, you can freeze an unbaked pie for up to 3 months. Bake it directly from frozen, adding extra time until golden and bubbly. This chicken pot pie recipe freezes beautifully.
Best chicken cuts for pot pie? Boneless, skinless chicken breasts or thighs are ideal. Thighs tend to stay a bit more moist, but breasts work perfectly too.

Conclusion

There’s nothing quite like the comforting embrace of a homemade chicken pot pie recipe. This easy version brings together tender chicken, a medley of vegetables, and a rich, creamy sauce under a golden, flaky puff pastry crust. It’s a surprisingly simple dish to master, perfect for novice cooks and busy parents alike. Make this satisfying meal your new go-to for cozy family dinners, bringing warmth and flavor to your table. This easy chicken pot pie recipe will surely become a cherished kitchen staple.