Quick And Easy Chicken Pot Pie Recipe

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Chicken pot pie is a classic dish for a reason: it’s warm, satisfying, and packed with flavor. But sometimes, traditional recipes can feel a bit time-consuming. This quick and easy chicken pot pie recipe is perfect for busy weeknights, delivering all the deliciousness without the fuss.


Creamy Chicken Pie with Puff Pastry - The Cooking Collective
Creamy Chicken Pie with Puff Pastry – The Cooking Collective

1 tablespoon olive oil

  • 1 medium onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 boneless, skinless chicken breasts, cooked and shredded
  • 1 cup frozen peas
  • 1/2 cup chopped fresh mushrooms (optional)
  • 4 cups chicken broth
  • 1/4 cup all-purpose flour
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup frozen mixed vegetables
  • 1 puff pastry sheet, thawed (about 15 oz)
  • 1 egg, beaten (for egg wash)

  • Instructions:

    1. Preheat oven to 400°F (200°C). Grease a 9×13 inch baking dish.
    2. Heat olive oil in a large skillet over medium heat. Add onion, carrots, and celery. Cook for 5-7 minutes, or until softened.
    3. Add cooked and shredded chicken, peas, and mushrooms (if using) to the skillet. Stir to combine.
    4. In a separate bowl, whisk together chicken broth, flour, thyme, rosemary, salt, and pepper. Pour the mixture into the skillet with the chicken and vegetables. Bring to a simmer and cook for 2-3 minutes, or until slightly thickened.
    5. Stir in frozen mixed vegetables.
    6. Pour the mixture into the prepared baking dish.
    7. Unfold the puff pastry sheet and roll it out slightly on a lightly floured surface. Cut a vent hole in the center of the pastry.
    8. Drape the pastry sheet over the baking dish, crimping the edges to seal. Brush the pastry with egg wash.
    9. Bake for 20-25 minutes, or until the pastry is golden brown and the filling is bubbly.
    10. Let cool slightly before serving.

    Nutritional Facts (per serving)

    Calories: 500 (approx.)

  • Fat: 25g (approx.)
  • Carbohydrates: 50g (approx.)
  • Protein: 30g (approx.)

  • Please note: These are approximate nutritional values and may vary depending on the specific ingredients you use.


    This easy chicken pot pie recipe is a delicious and time-saving way to enjoy a classic comfort food. With simple ingredients and a quick prep time, it’s perfect for busy weeknights or a cozy weekend meal. The flaky puff pastry crust and flavorful filling are sure to please everyone at the table.

    Frequently Asked Questions (FAQs)

    1. Can I use leftover rotisserie chicken in this recipe?

    Absolutely! Leftover rotisserie chicken is a great way to save time and add even more flavor to this recipe. Simply shred the chicken and add it to the skillet with the vegetables.

    2. What can I substitute for puff pastry?

    If you don’t have puff pastry on hand, you can use a sheet of pie crust instead. Just be sure to pre-bake the pie crust for a few minutes before adding the filling.

    3. Can I make this recipe vegetarian?

    Yes, you can easily make this recipe vegetarian by omitting the chicken and adding additional vegetables like corn, green beans, or lentils.

    4. How can I make this recipe thicker?

    If you prefer a thicker filling, you can add a cornstarch slurry. In a small bowl, whisk together 1 tablespoon cornstarch with 2 tablespoons of cold water. Stir the slurry into the simmering broth mixture and cook for another minute or two, until thickened.

    5. Can I freeze this chicken pot pie?