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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.
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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.
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.
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.
Essential Products for this Homemade Chicken Pot Pie
Other Comforting Winter Entrees
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
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
- 2.5 Russet potatoes , chopped
- 1.75 cup 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 1/2 cups chicken stock (unsalted or lightly salted)
- 1 cup milk (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
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 9x13" 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!
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
What is one of your favorite comfort dishes?
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.