The Cozy Cookbook is here! 
This Chicken Pot Pie has the BEST hearty filling made from scratch with a flaky puff pastry double crust! It’s loaded with juicy chicken, pillowy potatoes, and tender vegetables for a classic comfort food your family will love.
Chicken Pot Pie
I am so excited to share this incredible Chicken Pot Pie recipe with you. Here’s why I love it:
The filling is made completely from scratch (no canned soup), which gives the best hearty, restaurant-quality flavor. The filling is thick, and not dry. (Leftovers are also so delicious and creamy!)
Using puff pastry adds so much butter, flakey goodness that beats traditional pie crust!
The Chicken is poached in chicken broth for super flavorful, juicy results and the vegetables are perfectly tender.
How to Make It
Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.
Poach the chicken by simmering it in chicken broth. Reserve the broth and set aside. Soften onions, carrots, and celery. Add garlic, seasonings, and soy sauce, followed by flour. Add some reserved chicken broth in small splashes followed by half and half.
Add diced potatoes. Bring to a boil, then simmer until the potatoes are fork tender. Add cooked chicken and peas. 
Spoon filling into prepared pie pan and top with crust.
Cut slits on the top of the crust, crimp the outside edge with a fork, and brush with egg wash. Bake!
Blind Baking the Crust
To blind bake the crust, weigh it down to keep it in place, then partially bake it. This ensures that it’s crispy and not soggy. Remove the weights and bake a little more to crisp up the bottom. Weight options include rice, beans, pie weights, or even sugar.
You may also choose to omit a bottom crust to save time.
Make Ahead Method
- Prepare the filling as outlined. Let cool completely and refrigerate in an airtight container for up to 2 days.
- Heat up the filling before filling the crust, adding a splash of broth or half and half if needed.
- Bake as outlined.
Pro Tips
- Rotisserie or leftover chicken can be used instead of making it fresh. (3 cups)
- Puff Pastry: I use Pepperidge Farm Frozen Puff Pastry but Pie Crust can be used instead of puff pastry.
- Blind Baking: I use puff pastry for the bottom and top of this pie crust. Blind baking the bottom crust ensures that it isn’t soggy. You may choose to omit the bottom crust and simply top the pie with puff pastry for an added shortcut!
- Soy Sauce and mustard powder are used as secret flavor enhancers in this recipe that you can’t taste outright.
- Filling Consistency: The longer the filling simmers, the more reduced, concentrated, and thicker it gets. Adding chicken broth (little by little) throughout cooking gives you control over the consistency.
- Leftover Filling: This tends to be the exact amount that I need to fill the pie pan completely, but if you have leftovers, it can be saved and thinned out with chicken broth to make soup! You can also freeze it and add it to my Chicken Pot Pie with Biscuits recipe!
Storage
- Store in an airtight container and refrigerate for up to 3-4 days or freeze for up to 3 months. Leftovers freeze and reheat well.
Tools For This Recipe
(Amazon affiliate links*)- Check out all of my kitchen essentials here.
- A 12-inch skillet is best for making the filling as it has sufficient surface area for the liquid to reduce and thicken. I’ve linked to the one I use in this recipe!
- Rolling Pin and Pastry Mat– To roll out your dough on a non-slip surface
- 9-inch Pie Pan and Pie Weights (You’ll want 2 sets of pie weights.)
- Pastry Brush– brushing the top of the crust with egg wash is key for a golden crust!
- Pie Crust Shield -Easy to place over your crust to prevent too much browning.
- Pie Server
*As an Amazon Associate, I earn from qualifying purchases.
Try These Next
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- Pasta Primavera
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- Tuna Noodle Casserole
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- Clam Chowder
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- Slow Cooker Beef Stew
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- Smothered Chicken
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Tried This Recipe?
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Chicken Pot Pie
Ingredients
- 1 (17.3oz.) box frozen puff pastry , (2 sheets)
- 2 small boneless skinless chicken breasts, or 3 cups cooked chicken
- 4 cups chicken broth
- 4 tablespoons butter
- 1 small yellow onion, diced
- 2 ribs celery, diced
- 1 cup carrots, diced
- 3 cloves garlic, minced
- ½ teaspoon EACH: dried thyme, rosemary, mustard power, onion powder
- 1 teaspoon soy sauce
- 1/3 cup flour
- 3/4 cup half and half
- 1 chicken bouillon cube
- 1 lb. Yukon gold potatoes
- Salt/Pepper
- ¾ cup frozen peas
- 1 egg, whisked
- 1 tablespoon milk, can sub water
Instructions
- Note: I use puff pastry for the bottom and top of this pie crust. Blind baking the bottom crust as outlined below ensures that it isn’t soggy. You may choose to omit the bottom crust and simply top the pie with puff pastry if preferred.
For the Crust:
- Preheat the oven to 400° F.
- Let the frozen pastry sit room temperature for 30 minutes or until pliable and easy to handle. Once softened, cover one and place in the fridge. Unfold the other and use a rolling pin to roll it out 12-inches wide.
- Lift the pastry into a lightly greased pie pan. Use your fingers to press it along the bottom and sides. Use kitchen shears to cut off the square corners and use the excess to fill in any gaps.
- Crinkle up a large piece of parchment paper (so that it’s more flexible) and place it in the pie pan. Fill the pie pan with beans, rice, pie weights, or even sugar. The weight keeps the bottom and sides in place while baking.
- Bake it for 12 minutes. Lift out the parchment paper and use a fork to prick (or “dock”), the bottom of the crust. Bake for another 4-5 minutes. Remove and set aside.
For the Filling:
- Preheat oven to 400° F (if not already preheated).
- Add the chicken breast and broth to a medium saucepan. Bring it to a very gentle bubble. (A full boil will make it tough.) Cook for 15-20 minutes, or until cooked through. Let it rest for 5-10 minutes, then cut into bite-size cubes. Reserve 3 cups of the broth.
- Melt the butter in a wide, high-walled skillet over medium heat. Add the onions, carrots and celery and soften for 6 minutes, stirring frequently. Add the garlic, thyme, rosemary, mustard power, onion powder and soy sauce and cook for 2 minutes.
- Add the flour and cook for 2 minutes, stirring continuously.
- Add 2 cups of the chicken broth in small splashes, stirring continuously. Add the half and half in the same manner, followed by the bouillon cube. Reduce heat to medium-low.
- Peel the potatoes and cut into ½ -inch chunks. (Smaller cubes ensure they cook through.) Season lightly with salt and pepper and add them to the skillet. Bring the liquid to a boil, then reduce to a simmer.
- Submerge the potatoes in the liquid and simmer gently for 15-20 minutes, uncovered. Stir occasionally to lift any ingredients settling to the bottom. Add more chicken broth in small splashes throughout cooking to control the consistency of the filling. You don’t have to add it all, but I do, little by little as it thickens and reduces.
- Once the potatoes are fork tender, add the peas and cooked chicken and simmer for 3-5 more minutes. Remove from heat. It will thicken a little more upon standing.
Assemble and Bake:
- Unfold the remaining pastry sheet and roll out into a 12 or 13-inch square.
- Scoop the filling into the pie pan and place the pastry on top, it should hang over the sides. Trim the square edges off. Fold the overhanging dough back over and press to seal. Press the prongs of a fork around the edges to seal it down and crimp the crust. (See blog post for visual.) Use a sharp knife to cut three slits on the top of the crust for steam to escape.
- Whisk the egg and milk in a small bowl. Brush it over the top of the crust and around the edges.
- Bake for 30 minutes, or until the top is golden brown. Note: After 20-25 minutes, the crust will likely be sufficiently browned. Cover the crust with foil or a pie crust shield so that it doesn’t get too brown, then continue baking.
- Remove and let it cool for 10 minutes prior to serving.
Notes
- Rotisserie or leftover chicken can be used instead of making it fresh. (3 cups)
- Puff Pastry: I use Pepperidge Farm Frozen Puff Pastry but Pie Crust can be used instead of puff pastry.
- Blind Baking: I use puff pastry for the bottom and top of this pie crust. Blind baking the bottom crust ensures that it isn’t soggy. You may choose to omit the bottom crust and simply top the pie with puff pastry for an added shortcut!
- Soy Sauce and mustard powder are used as secret flavor enhancers in this recipe that you can't taste outright.
- Filling Consistency: The longer the filling simmers, the more reduced, concentrated, and thicker it gets. Adding chicken broth (little by little) throughout cooking gives you control over the consistency.
- Leftover Filling: This tends to be the exact amount that I need to fill the pie pan completely, but if you have leftovers, it can be saved and thinned out with chicken broth to make soup! You can also freeze it and add it to my Chicken Pot Pie with Biscuits recipe!
Make Ahead Method:
- Prepare the filling as outlined. Let cool completely and refrigerate in an airtight container for up to 2 days.
- Heat up the filling before filling the crust, adding a splash of broth or half and half if needed.
- Bake as outlined.
Storage:
- Store in an airtight container and refrigerate for up to 3-4 days or freeze for up to 3 months. Leftovers freeze and reheat well.
Nutritional information is an estimate and is per serving. There are 8 servings in this recipe.
This was awesome. My husband LOVED it. I have some left over filling so I am going to make mini pot pies with the leftovers. Thank you
I’m so happy that you loved it Megan! What a *perfect* plan for the leftovers!! 🙂 Thank you so much for taking the time to leave a review, I really appreciate it! -Stephanie
I’d definitely make this again! A Cozy Cook recipe has never not been 5 stars! Thank you for our “Sunday Dinners!”
You’re very welcome Deanna! I’m so happy this was such a success! Thanks for the review!🩷
Loved it my granddaughter really loves it
I’m so happy to hear that Chassie!!! Thank you sooo much for taking the time to leave a review, you’re the BEST 🙂