Chicken Pot Pie

Theresa Vieira


When we lived up north there was a little diner that had the best chicken pot pie and when we moved that was one of the things we missed. I tried so many and could never find one we loved as much as that. So I decided I would try to make it after many tries my husband and kids told me "you finally did it, its awesome".


★★★★★ 1 vote

20 Min
1 Hr


  • 1
    rotisserie chicken, shredded
  • 4 1/2-5 c
    chicken stock
  • 1 1/2 stick
    butter, unsalted
  • 1 small
    yellow onion, diced
  • 3/4 c
  • 1/4 c
    heavy cream
  • 2 c
    carrot, diced, tiny
  • 2 c
    peas, frozen
  • 3 small
    potatoes, gold or yukon, diced, tiny
  • 1 tsp
    salt and pepper
  • 1 Tbsp
    parsley, italian, finely chopped
  • 1
    egg (egg wash)
  • 1 box
    puff pastry sheet, thawed

How to Make Chicken Pot Pie


  1. Preheat oven to 375 degrees.
  2. Over medium heat melt butter, and then cook the onions, carrots, potatoes, parsley, salt & pepper over medium heat until the vegetables are tender.
  3. Then on medium-low heat add the flour and cook for an additional 2-3 minutes,stirring constantly.
  4. Raise the heat and add the chicken stock and let thicken. Once thickened remove from heat and stir in the heavy cream, now stir in the shredded chicken and peas.
  5. Divide the filling among 4 ovenproof bowls. With the puff pastry cut out 4 large circles to cover the individual pies. Brush the egg wash over the pastry and sprinkle with salt & pepper. Make a slit on top of each pie.
  6. Place pies on a cookie sheet and place in the heated oven and bake until pastry is done. Enjoy!!

Printable Recipe Card

About Chicken Pot Pie

Course/Dish: Chicken Savory Pies
Main Ingredient: Chicken
Regional Style: American

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