Cold outside? Rough day? Make this.
Chicken Pot Pie is pure therapy. Creamy, savory filling. Buttery, flaky top. One pan, one baking dish, zero complicated moves. Use leftover or rotisserie chicken and you’re 15 minutes away from oven time.
Ingredients
Serves 4-6.
- 1 sheet frozen puff pastry (thawed) OR 1 refrigerated pie crust
- 2 tbsp butter
- 1 yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- ⅓ cup all-purpose flour
- 2 cups chicken broth
- ½ cup heavy cream or whole milk
- 2 cups cooked chicken, shredded (rotisserie = shortcut)
- ½ cup frozen peas
- Salt and pepper to taste
- 1 egg, beaten (for egg wash)
Step-by-Step Instructions
Step 1: Sauté the Veggies
- Preheat oven to 400°F (200°C).
- Melt butter in a large oven-safe skillet or pot. Add onion, carrots, celery. Cook 5 minutes until soft.
- Add garlic, cook 1 minute.
Step 2: Make the Creamy Filling
- Sprinkle flour over veggies. Stir and cook 1 minute.
- Slowly pour in broth while stirring. Add cream.
- Simmer 2-3 minutes until thickened.
- Stir in chicken and peas. Season with salt and pepper.
Step 3: Top with Crust
- Drape the puff pastry over the skillet, tucking in the edges.
- Cut a few slits for steam. Brush with beaten egg.
Step 4: Bake and Devour
- Bake 20-25 minutes until crust is golden and filling is bubbly.
- Let cool 5 minutes. Serve straight from the skillet.
Summary
Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes
Yield: 4-6 servings
Difficulty: Easy
Storage Notes
Fridge:
Cover and refrigerate leftovers up to 4 days. The bottom crust softens—that’s fine. Still delicious.
Reheat:
Oven at 350°F for 15 minutes. Microwave works but crust won’t stay crisp.
Freezer Friendly:
Assemble (don’t bake). Wrap tightly. Freeze up to 3 months. Bake from frozen at 400°F for 45-50 minutes.
