Chicken Pot Pie

The ultimate comfort dish, Homemade Chicken Pot Pie makes for a delicious dinner. Filled with chicken and various vegetables, this chicken pot pie is a comforting, easy dinner. And the best part is the crust never gets soggy because the chicken pot pie is topped with individually baked pieces of puff pastry! This homemade Chicken Pot Pie makes a perfect meal for the whole family to enjoy during the chilly winter months.

chicken pot pie in a white bowl with a biscuit

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The older I have gotten, the more predictable I have become when it comes to comfort foods. I suppose we’re all like this, and we gravitate to our absolute favorites after we’ve had the chance to decide upon them.


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    chicken pot pie in a white bowl with a biscuit

    Needless to say, Chicken Pot Pie is one of my favorite comfort foods. It’s filling and warm and offers several different textures that just make me happy… and it’s usually loaded with lots of butter and heavy cream, which generally makes me feel sad, bloated and a little bit guilty after consuming a portion of the dish.

    While there certainly is a place for butter and heavy cream in my life–hello, could we talk about cookies and cakes and pies and every other kind of delightful baked good?–I’d generally like for my meals to be a bit healthier, if at all possible.

    That being said, this adaptation from Jennifer Chandler’s spectacular recipe is one that I’ve tinkered with ever since my mom got me Jennifer’s cookbook. During the winter, I find myself struggling with getting servings of vegetables. In an attempt to get myself eating more of these, I have added a lot more veggies to this dish.

    The result is a veggie-packed, decadent dish that is paired with crunchy puff pastry, the perfect compliment to this down-home dish.

    chicken pot pie on a dark blue surface with forks

    The secret that I’ve learned over the years the hard way? Baking the topping separately. It sounds weird, but it’s fantastic for leftovers and not dealing with soggy, sad pie crust/puff pastry/biscuits/whatever your favorite carb of choice is for pot pies.

    Trust me, y’all. I’ve been enjoying these leftovers for days, and my last bowl of Chicken Pot Pie goodness still had that crunch from the pastry that I wanted.

    Yes, I know it takes one more dish, but I promise it’s worth it. Especially if your household is like ours, and it’s just you and your husband eating off this entree for the majority of a week.

    chicken pot pie in a white bowl with a fork

    Essential Products for this Homemade Chicken Pot Pie

    Other Comforting Winter Entrees

    A plate of food and a cup of coffee, with Pie and Chicken

    Interested in making this gorgeous dish for yourself or your family?

    Scroll on down to learn how easy it is to pull together!

    chicken pot pie in a white bowl with a biscuit
    Yield: 8 servings

    Chicken Pot Pie

    Prep Time: 45 minutes
    Cook Time: 1 hour 30 minutes
    Total Time: 2 hours 15 minutes

    The ultimate comfort dish, Homemade Chicken Pot Pie makes for a delicious dinner. Filled with chicken and various vegetables, this chicken pot pie is a comforting, easy dinner. And the best part is the crust never gets soggy because the chicken pot pie is topped with individually baked pieces of Puff Pastry! This homemade Chicken Pot Pie makes a perfect meal for the whole family to enjoy during the chilly winter months.


    • 3 boneless skinless chicken breasts
    • 2 ½ Russet potatoes, chopped
    • 1 ¾ cups carrots, diced
    • 2 cups yellow onions, diced
    • 2 cups peas, frozen
    • 2 cups spinach, fresh
    • 2 tablespoons unsalted butter
    • 2 tablespoons extra virgin olive oil
    • 4 tablespoons unbleached all purpose flour
    • 3 ½ cups chicken stock (unsalted or lightly salted)
    • 1 cup milk (whole, low fat, skim or non-dairy OK)
    • 1 teaspoon Mural of Flavor Seasoning Blend (or another salt-free poultry seasoning)
    • Salt and pepper, to taste
    • 1 sheet Puff Pastry


    Bake the Chicken

    1. Preheat the oven to 375°F. Spray a baking dish with nonstick cooking spray, and set aside.
    2. Season the chicken breasts liberally with salt and pepper, and transfer to the prepared baking dish.
    3. Bake for 45 minutes or until cooked through, then set aside to cool. (Please note that this step can be done a day or two in advance.)

    Cook the Vegetables

    1. While the chicken is roasting, boil the potatoes, carrots, onions in a large pot of water until the vegetables are cooked, but still crisp. You don't want to overboil them because they will turn to mush.
    2. When the other veggies are crisp, add in the peas and spinach for an additional 2 minutes.
    3. Drain the vegetables, and set aside.

    Make the Pot Pie + Topping

    1. Raise the oven temperature to 400°F.
    2. In a large Dutch oven, add the butter and the olive oil. Bring to a simmer, then sprinkle in the flour. Whisk until the mixture is smooth and golden brown.
    3. Stir in the chicken stock and milk slowly, seasoning the mixture with the Mural of Flavor/poultry seasoning, as well as the salt and pepper.
    4. Cook, stirring the mixture often, until thickened, then add the chicken and the vegetables, adjusting the salt and pepper as needed.
    5. Pour the filling into a 9x13" baking dish and bake for 30-45 minutes, or until bubbly and golden brown on the top.
    6. Line a baking sheet with a nonstick baking mat or parchment paper OR spray with nonstick cooking spray.
    7. Cut the Puff Pastry into 9 squares and space them out on the prepared baking sheet.
    8. In the same oven, bake the Puff Pastry for 20 minutes or until the tops are browned.
    9. Once all ingredients are cooked, assemble in bowls, dolloping the chicken pot pie filling in first, then topping with a square of Puff Pastry, before digging in!


    Make Ahead Tip: Bake the chicken in advance so you don't have to wait for it while preparing dinner! I like to bake mine on a Sunday, then chop it once cooled and store in the refrigerator until time to put together the pot pie. It makes the process a LOT easier.

    If you'd like, you can add some additional vegetables to the pot pie, depending on what you have in your pantry. Green beans, sweet corn, and sweet potatoes are some of my favorite additions. Boil them along with the other vegetables, taking into account that sweet potatoes will need to boil longer than a corn kernel.

    If you like more carbs along with your pot pie, bake a second sheet of puff pastry just like the first. It'll keep wrapped in plastic wrap at room temperature for 3-4 days.

    Recipe is adapted from Jennifer Chandler's Simply Suppers

    Nutrition Information:



    Serving Size:

    1 serving

    Amount Per Serving: Calories: 350Total Fat: 12gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 51mgSodium: 498mgCarbohydrates: 38gFiber: 7gSugar: 9gProtein: 24g

    Nutrition facts are an estimate and not guaranteed to be accurate.

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    Could I interest you in a bowl of this homemade Chicken Pot Pie?

    The photos and recipe for this Chicken Pot Pie were originally published on March 4, 2013. The photographs, along with the text of this blog post, were updated on February 21, 2018.

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      1. I’ll be interested to hear what you think about this recipe, Kelly! I really do hope that it becomes your go-to because we absolutely ADORE it here, especially since it’s so full of so many delicious veggies. And isn’t the crust thing awesome? I’m happy/sad that it took me SO LONG to figure that out.

    1. This is perfect! I’ve been wanting to make chicken pot pie for a while now and I love the concept of this recipe.

      1. Thanks, Gretchen! Please let me know if you give it a shot and what you think!

        Also, HI! IT’S BEEN A LONG TIME. How the heck are you?!

    2. I like the puff pastry on the side, such a great idea! Chicken pot pie is definitely one of my go to comfort foods, I also love a good steak and mushroom pie too. Thanks for this recipe, it looks like a keeper 🙂

      1. Thanks, Natalie! It was a stroke of genius, and it makes the leftovers just as good as the night-of meal.

        Confession: I’ve never had a steak and mushroom pie. Do you have a recipe for one? Would you be willing to share it? Because I think this needs to be remedied, especially since I love any kind of comfort food!

    3. Erin, you’re a genius! I love it when the puff pastry is all flaky and crispy out of the oven but soggy overnight in the fridge is not pretty. I’ve been frustrated about this and have had to settle for mushy topping everytime we have leftovers. Have to link this up with my chicken pot pie recipe! You’re clever.

      1. Jayne, you are TOO SWEET! I’m not a genius… just FINALLY realized a workaround for the soggy dough problem we’ve experienced for years. Especially since it’s just me and Winston eating on all this food.

        I hope this idea makes your chicken pot pie leftovers even more lovely in the future! I’m gonna have to check out your recipe now and try it out!

      1. Amen to that, girl. With the crazy weather we’ve been having here, part of me wants to make another pot pie before it gets too hot.

    4. Chicken pot pie has always been my comfort foods oo, and I feel exactly as you.Greasy and guilty after I finish eating it. Thanks to this recipe, I will be enjoying it a lot more! Love this!

      1. YES. As much as I love comfort food, I hate feeling icky after eating it. I’m so happy that we discovered this recipe and updated it to our tastes throughout the years because it’s still so satisfying. I hope you enjoy it as much as we do. Thanks so much for leaving a comment, Ushmana!

    5. Can I just come live at your house and have you cook for me? Everything you make looks so amazingly delicious!

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