This Easy Chicken Pot Pie recipe is made with puff pastry dough sheets instead of traditional pie crust which cuts the cooking time in half! This is the ultimate comfort meal and it’s super easy to make.
WHY YOU’LL LOVE THIS RECIPE
- This recipe is actually pretty simple to make, using store-bought puff pastry dough sheets and rotisserie chicken saves time without sacrificing flavor.
- This Easy Chicken Pot Pie recipe delivers all the warm, hearty flavors of a traditional pot pie without all of the extra work. Perfect for busy weeknights! This recipe is a combo of tender chicken, hearty veggies, and a creamy sauce all nestled under a flaky, golden crust.
- Everything can be baked together in one dish or mini ramekins for easy cleanup.
- You only need a handful of pantry staples to create this flavorful recipe!
- Perfect for the little ones!
QUICK TIP
- Use rotisserie chicken or leftover cooked chicken for convenience.
- You can easily customize the filling by swapping out the peas and carrots for green beans, corn, or whatever you’d like.
- Be sure to thaw the puff pastry before using.
- It’s ok if your filling is on the thinner side instead of a thicker consistency because as the pot pies cook in the oven the puff pastry will absorb a lot of the liquid so it’s better to start with more liquid in the beginning.
FAQ
HOW DO I STORE THIS RECIPE?
Once cooled, this Easy Chicken Pot Pie can be covered and stored in the fridge for up to 2-3 ish days. You can easily reheat in the oven to maintain the crust’s crispness.
CAN I USE CLASSIC PIE CRUST INSTEAD OF PUFF PASTRY?
Yes, just be sure to vent the top so that the steam can escape.
DO I HAVE TO USE ROTISSERIE CHICKEN?
Absolutely not, you can certainly use chicken breasts or chicken thighs if you prefer. Just be sure to season the chicken with your desired spices like garlic powder, onion powder, kosher salt and black pepper.
More Dinner Recipes!
- French Onion Chicken
- Broccoli Cheddar Mac and Cheese
- Honey Mustard Crusted Chicken
- Creamy Chicken and Rice Soup
- One Pot Chicken and Dumplings
Questions about this Easy Chicken Pot Pie? Did you make this recipe? Let me know in the comments below! Tag me #chefelizabethreese on Instagram, I’d love to see your creations!
Easy Chicken Pot Pie
This Easy Chicken Pot Pie recipe is made with biscuits instead of traditional pie crust which cuts the cooking time in half! This is the ultimate comfort meal and it’s super easy to make.
Ingredients
- 1 Cooked Rotisserie Chicken (pulled from bone and shredded- discard skin)
- ½ Cup Yellow onion, chopped
- ½ Cup Celery, chopped
- 3 Tablespoons Butter, as needed
- 1 Tablespoon Canola oil
- 1 Tablespoon Herbs de Provence + 1 Teaspoon
- Kosher salt and black pepper as needed
- 1 Teaspoon Garlic powder
- ¼ Cup Flour + 1 Tablespoon
- 1 Bag Frozen peas and carrtots
- ¼ Cup Dry white wine (I used Chardonnay)
- 3 Cups Warm chicken broth, more as needed to thin.
- ½ Cup Heavy cream
- 1 Box Puff Pastry Sheets
- 1 Egg + Couple Splashes of Water mixed in a small bowl (This is you Egg Wash to brush the top of your puff pastry with right before baking)
Instructions
- Preheat the oven to 375°F.
- Lightly coat a 13x9 baking dish with butter.
- Heat 1 tablespoon of butter and 1 tablespoon of canola oil In a large dutch oven. Add in onions and celery and saute until the onions are translucent. Add in Herbs of Provence and saute for about 2 minutes.
- Add in shredded chicken, peas and carrots. Add more oil if necessary.
- Add flour and stir for 2-3 minutes. Then add in white wine and reduce.
- Add chicken broth to the pot and bring to a light boil, then add in garlic powder, salt and pepper.
- Add in heavy cream and simmer until sauce begins to thicken. Adjust seasonings if necessary. If the consistency of the sauce is too thick, feel free to thin with warm chicken broth.
- Pour the chicken pot pie mixture into the baking dish. Grab the puff pastry sheets and sprinkle additional flour onto a clean surface and roll the sheet out with a rolling pin just a bit. Measure the diameter of the baking dish you are using on top of the pastry sheet and gently cut around it. Place on top of the pot pie. Brush Egg wash on top of puff pastry. Cut small slits in the top to vent.
- Bake for about 20ish until the top is nice and golden. Enjoy!
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