This recipe for Chicken Pot Pie features chunks of rotisserie chicken cooked in a creamy gravy sauce with mixed vegetables, topped with puff pastry "lids," making for a hearty and delicious individual meal.
What is chicken pot pie?
Chicken pot pie is a savoury casserole filled with chicken, mixed vegetables in a gravy-like sauce with a flaky pastry.
It's a delicious comfort food that is popular in both America and in Canada.
Why you'll love this recipe
This Chicken Pot Pie recipe uses store-bought rotisserie chicken, which is already cooked and seasoned.
Using puff pastry as "lids" means you don't have to make a full pie crust.
These individually-portioned pies are great for meal prepping.
Prepare ahead of time and freeze for an easy dinner.
Ingredients you'll need
- vegetable oil/butter: you can use either; salted butter will give it more flavor
- garlic cloves: minced; you can also use garlic powder too
- celery/onion/carrot: diced (also known as a mirepoix)
- all-purpose flour: regular flour to thicken the filling
- chicken broth: or water
- potato: diced, and partially cooked (in microwave)
- cooked rotisserie chicken: you can use cooked chicken breasts, or substitute with another meat such as leftover turkey
- seasonings: fresh or dried thyme, oregano, parsley, salt and black pepper
- green peas: fresh or frozen; if using frozen, no need to thaw first
- whole milk: adds a little richness to the filling; you can also use heavy cream for extra richness
- puff pastry: 2 sheets; you can find it in the refrigerated section near the pie crusts, however you can also use pie crust if you prefer
- egg: beaten, for egg wash
How to make chicken pot pie
Prepare the chicken pot pie filling
Heat a large Dutch oven or heavy-bottomed pot over medium-high heat.
Add vegetable oil/butter and sauté the garlic, celery, onion and carrot until softened, about 10 minutes.
Reduce the heat, sprinkle the all-purpose flour over the vegetables and stir constantly, about 2 minutes until the flour is cooked through.
Add in the chicken broth and bring it up to a simmer, stirring until thickened.
Add in the cooked potato, chicken, thyme, oregano, parsley, salt and pepper. Give it a taste and adjust to your liking.
Next, stir in the green peas.
Remove mixture from heat and stir in the milk.
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Let the mixture cool slightly before dividing into ramekins.
Place the filled ramekins onto a baking tray.
Note: Depending on how large your ramekins are, the filling can yield anywhere from 8-10 portions. (I used 7 oz ramekins).
Prepare the puff pastry
Preheat oven to 425°F.
On a cold, lightly floured surface, roll out the puff pastry according to the package directions.
Use a pastry brush to brush the top edges of the ramekins with egg wash.
Cut the puff pastry into 4 pieces and drape over each ramekin, pleating and sealing the edges.
Make small slits in the centre of the pastry.
Brush egg wash over the entire surface of the puff pastry.
Repeat with the remainder.
Bake at 425F for 20-25 minutes, until golden brown and slightly bubbly.
Remove from heat and let it rest for 5 minutes.
Garnish with additional fresh parsley and serve.
How to store & reheat
Store cooled Chicken Pot Pies covered in the fridge for up to 1 week.
Freeze the pies wrapped in aluminum foil for up to 3 months (ensure the ramekin you use is freezer-safe).
To reheat, bake at 350F for 20-25 minutes, until piping hot and warmed through.
Add extra time if reheating from frozen.
Note: If reheating from frozen, it's best to place the ramekin in the oven and then turn on the oven to avoid thermal shock.
Expert tips & FAQs
Can I use pie dough?
Of course, you can use pie dough for the crust instead of puff pastry.
Can I use other vegetables or other meat?
Sure, you can use any veggies you like, including frozen mixed vegetables.
You can also make this with cooked turkey.
Can I freeze the pot pie first without baking it?
Yes, you can let the filling cool first in the ramekin, and then either freeze with or without the puff pastry "lid."
If freezing with the puff pastry, don't egg wash it until ready to bake.
I have leftover chicken pot pie filling, what can I do with it?
You can add it into a bun, make it into a handheld flaky puff, or add chicken broth and turn it into a hearty soup.
Happen to have leftover rotisserie chicken?
Make chicken quesadillas, or a variation of congee.
What to do with leftover puff pastry?
You can cut out desired shapes and add them to the top of the pies.
Or twist them up and bake them off as a crunchy snack.
Other chicken recipes you may like
Be sure to check out these recipes:
Instant Pot Vietnamese Chicken Pho (Pho Ga)
Chinese "Swiss" Chicken Wings (Instant Pot)
Baked Chicken Wings (from The Honour System)
Let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave a comment/rating below!
Chicken Pot Pie
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
Ingredients
Chicken pie filling:
- 4 tablespoon vegetable oil or salted butter
- 3 cloves garlic minced
- 2 ribs celery diced
- 1 large onion diced
- 2 carrots diced
- 4 tablespoon all-purpose flour
- 2 ½ C chicken broth
- 2 large potatoes diced and partially cooked
- 3-4 C cooked rotisserie chicken diced (meat from 1 rotisserie chicken)
- ½ teaspoon dried thyme
- 1 teaspoon dried oregano
- 2 tablespoon fresh parsley chopped, plus extra for garnish
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 1 ½ C green peas if using frozen, no need to thaw first
- ¼ C whole milk
Puff pastry:
- 2 sheets puff pastry
- 1 large egg beaten
Instructions
Prepare the chicken pie filling:
- Heat a large Dutch oven or heavy-bottomed pot over medium-high heat.
- Add vegetable oil/butter and sauté the garlic, celery, onion and carrot until softened, about 10 minutes.
- Reduce the heat, sprinkle the all-purpose flour over the vegetables and stir constantly, about 2 minutes until the flour is cooked through.
- Add in the chicken broth and bring it up to a simmer, stirring until thickened.
- Add in the cooked potato, chicken, thyme, oregano, parsley, salt and pepper. Give it a taste and adjust to your liking.
- Next, stir in the green peas.
- Remove mixture from heat and stir in the milk.
- Let the mixture cool slightly before dividing into ramekins.
- Place the filled ramekins onto a baking tray.
Prepare the puff pastry:
- Preheat oven to 425°F/218°C.
- On a cold, floured surface, roll out the puff pastry according to the package directions.
- Use a pastry brush to brush the top edges of the ramekins with egg wash.
- Cut the puff pastry into 4 pieces and drape over each ramekin, pleating and sealing the edges.
- Make a slit in the centre of the pastry.
- Brush egg wash over the entire surface of the puff pastry.
- Repeat with the remainder.
- Bake at 425°F/218°C for 20-25 minutes, until golden brown and slightly bubbly.
- Remove from heat and let it rest for 5 minutes.
- Garnish with additional fresh parsley and serve.
Notes
Nutrition
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.
David @ Spiced
I love that you used rotisserie chicken for these pot pies...that's how I roll, too. Chicken pot pies are perhaps my all-time favorite savory comfort food. It's hard to pick, but they'd be up there for sure. I can't wait to try your version - they look fantastic with the puff pastry top!