Easy Chicken Pot Pie with Puff Pastry
The ultimate comfort dish, Chicken Pot Pie makes for a delicious dinner. Filled with chicken and various vegetables, this easy chicken pot pie recipe is a comforting and hearty meal for the whole family. You don’t have to worry about soggy crust, either, because of the topping.

2018 update: The photos and recipe for this Chicken Pot Pie were originally published in March 2013. The photographs, along with the text of this blog post, were updated in February 2018.
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.
Needless to say, Chicken Pot Pie is one of my favorite comfort food recipes. 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 less than awesome after consuming a portion of the dish.
This adaptation from Jennifer Chandler’s spectacular recipe is one that I’ve tinkered with ever since my mom got me Jennifer’s cookbook.
Why I love this recipe:
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 the original recipe.
The end result is a veggie-packed, decadent dish that is paired with crunchy puff pastry, the perfect compliment to this down-home dish.
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.
More chicken recipes to try: Caprese Chicken | Baked Gnocchi with Chicken | Homemade Chicken Nuggets | Chicken Shawarma Salad | Cajun Chicken Alfredo

What you need to make this recipe:
The Speckled Palate participates in affiliate programs. As an Amazon Associate, I earn a commission from qualifying purchases. Please refer to my disclosure page for more information about these affiliate programs.
- Sharp knife and cutting board
- Dutch oven (at least 5 qt.)
- Sheet pan
- Oven safe baking dish
- Fine mesh strainer
Let’s talk ingredients!
In addition to the tools above, you’re going to need some ingredients to make this recipe, too! Chances are, you might already have some of them in your fridge or pantry. Scroll down to the recipe card for the full measurements and instructions.
Here’s what you need to grab at the grocery store:
- Chicken breasts — if you’re roasting these on your own, you need boneless, skinless breasts. You could also roast chicken thighs or purchase a rotisserie chicken and shred it to use in this pot pie recipe.
- Mixed vegetables — we use a combination of russet potatoes, along with carrots, yellow onion, frozen peas and fresh spinach. If you prefer other vegetables that fit into a pot pie (celery, sweet potatoes, etc.), feel free to add those in or replace some of these with those.
- Fat — we use a combination of unsalted butter and extra virgin olive oil as the base for our roux, which will thicken the pot pie sauce. If you prefer one over the other, feel free to use only that fat instead of half and half.
- All-purpose flour — this is the other essential ingredient in our roux.
- Chicken broth or stock — I like to use unsalted or lightly salted stock. You can use whatever you’ve got on hand. If it is salted, taste as you go so that you do not add too much salt.
- Milk — you can use whateer milk you’ve got on hand, as I’ve made this with whole, low fat, skim or non-dairy over the years. This adds a lovely creaminess to the sauce.
- Poultry seasoning — I love Mural of Flavor, but another salt-free poultry seasoning also works.
- Salt and pepper — we add these to taste, so taste your sauce before adding these, please and thank you.
- Puff Pastry — we use this in place of a homemade or store-bought pie crust. It needs to be defrosted so you can slice it into pieces to serve with the pot pie. Remove it from the freezer, and let it defrost for a few hours in the fridge before baking.
DID YOU KNOW?
You can replace the chicken with turkey leftovers from the holidays to make a Turkey Pot Pie.

How to make easy Chicken Pot Pie
Bake the Chicken
Preheat the oven, and spray a baking dish with nonstick cooking spray. Set aside.
Season the chicken liberally with salt and pepper. Transfer to the prepared baking dish.
Bake for 25 minutes or until cooked through to 165°F, then set aside to cool. This cook time will be dependent on how thick the chicken breasts are.
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 an airtight container in the fridge until time to put together the pot pie. It makes the process a LOT easier.
Cook the Vegetables
While the chicken roasts, chop the veggies.
Then boil the chopped potatoes, carrots and onions in a large pot of water until the vegetables are cooked, but still crisp. They will turn into mush inside your pot pie if you overcook them.
When the other veggies are crisp, measure in the peas and spinach. Cook for an additional 2 minutes.
Drain the vegetables, and set aside.
Assemble and bake the Pot Pie
Raise the oven temperature to 400°F.
Add the butter and olive oil into a Dutch oven or a large pot. Once the butter has melted completely, sprinkle in the flour. Whisk until the mixture is smooth and golden brown.
Stir in the chicken stock and milk slowly. Season the mixture with the Mural of Flavor/poultry seasoning. Give it a taste and add salt and pepper, as necessary.
Cook, stirring the mixture often, until it has thickened. Add the cooked chicken and vegetables to the creamy sauce. Give it a taste, and add more salt and pepper if needed.
Pour the filling into a 9×13″ baking dish and bake for 30-45 minutes, or until bubbly and golden brown on the top.
Line a baking sheet with a nonstick baking mat or parchment paper OR spray with nonstick cooking spray.
Cut the Puff Pastry into 9 squares and space them out on the prepared baking sheet.
In the same oven, bake the Puff Pastry for 20 minutes or until the tops are browned.
Once all ingredients are cooked, assemble in bowls. Add the chicken pot pie filling in first, then top with a square of Puff Pastry.
Enjoy!
How to store
Store in an airtight container in the fridge for 2-3 days. Reheat in the microwave until warmed through. Store the leftover puff pastry in an airtight container at room temperature.

Frequently Asked Questions
Someone on social media took me to task about this, and here’s what I will say: this is a chicken pot pie recipe that is not completely encased in a crust. If that bothers you, this is not the recipe for you. If you love chicken pot pie but don’t need it completely wrapped in crust, this is an excellent rendition that takes less time.
You can replace the chicken you roast yourself with rotisserie chicken. Additionally, you can chop your veggies early before throwing them into a pot to boil.

Quick tips and tricks to the BEST chicken pot pie:
- Use rotisserie chicken for a faster meal! Shred that up and toss it in with the veggies instead of roasting your own.
- Add in more veggies to the pie pie. 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 corn.
- How to store: Store in an airtight container in the fridge for 2-3 days. Reheat in the microwave until warmed through. Store the leftover puff pastry in an airtight container at room temperature.
Other Comforting Winter Entrees to try:
If you love soup, you’ve got to try Chicken Spaetzle Soup, Sweet Potato Bisque and Turkey Taco Soup.
If you’re into a casserole, check out our Cottage Pie recipe, as well as this cozy Buffalo Wing Casserole.
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
Ingredients
- 3 chicken breasts boneless skinless
- 2 ½ Russet potatoes chopped
- 1 ¾ cups diced carrots
- 2 cups diced yellow onions
- 2 cups peas frozen
- 2 cups fresh spinach
- 2 tablespoons unsalted butter
- 2 tablespoons extra virgin olive oil
- 4 tablespoons 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 or another salt-free poultry seasoning
- Salt and pepper to taste
- 1 sheet Puff Pastry
Equipment
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Instructions
Bake the Chicken
- Preheat the oven to 375°F. Spray a baking dish with nonstick cooking spray, and set aside.
- Season the chicken breasts liberally with salt and pepper, and transfer to the prepared baking dish.
- 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
- 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.
- When the other veggies are crisp, add in the peas and spinach for an additional 2 minutes.
- Drain the vegetables, and set aside.
Make the Pot Pie + Topping
- Raise the oven temperature to 400°F.
- 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.
- 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.
- Cook, stirring the mixture often, until thickened, then add the chicken and the vegetables, adjusting the salt and pepper as needed.
- Pour the filling into a 9×13″ baking dish and bake for 30-45 minutes, or until bubbly and golden brown on the top.
- Line a baking sheet with a nonstick baking mat or parchment paper OR spray with nonstick cooking spray.
- Cut the Puff Pastry into 9 squares and space them out on the prepared baking sheet.
- In the same oven, bake the Puff Pastry for 20 minutes or until the tops are browned.
- 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!
Notes
Nutrition
What is one of your favorite comfort dishes?
Could I interest you in a bowl of this homemade Chicken Pot Pie?

About the Author:
Erin Parker is a Southern gal living in Texas with her husband and two daughters. She started The Speckled Palate to share what she was cooking as a newlywed… and over the years, it’s evolved to capture her love for hosting. Specifically, the EASIEST, lowest key entertaining because everyone deserves to see their people and connect over good food. Learn more about her…
Crust on the side = BRILLIANT! I hate soggy crust. I like to make veggie pot pies, but haven’t found a winning recipe yet. I’ll have to try this out -chicken + extra veggies, looks like I might’ve found a go-to recipe 🙂
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.
This is perfect! I’ve been wanting to make chicken pot pie for a while now and I love the concept of this recipe.
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?!
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.
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 🙂
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!
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.
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!
This looks so delicious and so perfect for these last few nasty winter weeks here on the East Coast.
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.
Mmmm. I haven’t had chicken pot pie in years! My mom used to make it all the time when I was a child, but lately I haven’t had it at all. I am so making this soon. Thanks for this awesome recipe! 😉
i like the idea of cooking the top separately as well!
It was SUCH a game changer when I realized I could do that. 😉
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!
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!
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!
Can I just come live at your house and have you cook for me? Everything you make looks so amazingly delicious!
Chicken pot pie is a family staple and is always loved!
Can I just come live at your house and have you cook for me? Everything you make looks so amazingly delicious!
We love chicken pot pie!!! I love the idea of using puff pastry and baking it separately!
4 words- Oh My GOSH YUM!!!!!
4 words- Oh My GOSH YUM!!!!!