Creamy and cheesy, stuffed with chicken and vegetables and topped with puff pastry lattice, this Chicken Pot Pie recipe is homey and delicious!
Sometimes you just need a homey, creamy, steaming hot pot pie for dinner. Either for a cold winter evening for the family or a fall dinner for friends, Chicken Pot Pie is just the best meal to serve!
If I’m honest, I don’t even wait for cold weather!
Chicken Pot Pie is soothing and homey. It brings feelings of comfort and memories of home. For some, that means Grandmas table, for others, a quiet dinner for two.
Pot Pie versatility
The best feature of Pot Pie is its versatility. If you don’t have celery, no worries! Just leave it out! Add peas if you have them and throw in some corn if you fancy!
Chicken Pot Pie is also a great vehicle for hidden vegetables if you have picky eaters. The creamy, cheesy sauce is so delicious, kids won’t even worry about picking out the veges they don’t like.
The topping is also easy to personalize. For this version, I used homemade puff pastry because I had some in the refrigerator, left from a project the day before. You can use store-bought puff if you prefer. I have also used rough puff or a quick shortcrust to top this pot pie.
Be creative and use what you have one hand and what you have time for. Pot pie is so satisfying to make and to eat. The cook shouldn’t be stressed out so make it easy on yourself!
Make it decorative!
A lattice top is so pretty and easy to do. Just cut strips of puff pastry and create the lattice on a piece of parchment paper. Make sure that the pastry has plenty of time to chill prior to baking to ensure that the butter doesn’t leak out and leave your pastry flat.
While the lattice is impressive, you can make endless designs with puff pastry. Cut circles, squares or triangles and arrange them however you like on your baked pie.
You can even bake individual pot pies in ramekins! I do this when I have family arriving from out of town and the arrival times are staggered! Each group gets a hot baked dinner and it’s so easy for me! Just prepare the individual pot pies, store in the refrigerator and bake off when ready!
I prefer to bake my puff pastry toppings on a baking sheet and add to the pie just prior to serving. You can bake it on the pie if you prefer but I find that it soaks up too much liquid. To keep the pastry crisp, bake on a baking sheet alone and add to the pie before serving.
If you make this recipe, tag me on Instagram with @globalbakesbytanya so that I can see your creations!
For other dinner recipes, check out these links!
BEST Chicken Pot Pie Recipe!
The Best Chicken Pot Pie
6-8
servings45
minutes45
minutesIngredients
3 cups cut up cooked chicken
56 grams (1/4 cup) unsalted butter
1/2 red or yellow onion, chopped
60 grams (4 tablespoons) all-purpose flour
2 cloves garlic, minced
360 mL (1 1/2 cups) chicken broth
1 cup whole milk
1 cup broccoli florets
1 cup carrots, sliced
1/2 cup celery, chopped
1/2 cup cauliflower florets, chopped
1 cup mozzarella or swiss cheese, shredded
1 teaspoon kosher salt
1 teaspoon ground pepper
1 sheet store bought puff pastry or homemade puff pastry, cut as desired
Directions
- Cut the puff pastry into whatever shapes you want on top of your pot pie. To make the lattice, cut strips and create the lattice on a piece of parchment paper on a rimmed baking sheet. Place in the refrigerator until completely chilled, at least 30 minutes.
- Preheat oven to 425ºF/218ºC. Place a sheet of parchment paper on top of the puff pastry and then set a baking sheet on top to weigh down the pastry. Bake puff pastry lattice (or other design of your choosing) for 10 minutes. Remove the top baking sheet and return the puff pastry to the oven and bake until well browned and cooked all the way through. The time will vary depending on the size and shape of the pastry. Set pastry aside to cool. Reduce oven temperature to 375ºF/190ºC.
- In a large skillet, melt the butter. Add the onions and cook for 3 minutes. Add the flour and stir, cook down for about a minute. Add the minced garlic and cook for 30 seconds, stirring. Add the chicken broth, milk and vegetables. Stir well while heating.
- Heat to boiling then reduce the heat. Cook, stirring often, for about 5 minutes. Add the salt and pepper. Remove from heat and stir in the cheese.
- Add the chicken to the mixture in the ckillet and then pour into a baking dish (9×13 or similar). Bake at 375ºF/190ºC for 20 to 25 minutes.
- Remove pan from the oven and gently slide the puff pastry topper on top of the mixture. Serve.
Notes
- You can vary the vegetables added to this recipe, depending on what you have on hand.
Tanya, I love the idea of baking the top separately! It is GENIUS! Why didn’t I ever think about that? I hate when the top gets all soggy, and the presentation is superb, particularly using puff pastry
I don’t make chicken pot pie very often, but your version makes me want to go to the kitchen and start one!
I’ll be honest, baking the top separately was not my idea but I saw it years ago and have always done it that way! I mostly love that pot pie is so versatile- whatever you have on hand can go in there!