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


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
egg (egg wash)
1 box
puff pastry sheet, thawed


1Preheat oven to 375 degrees.
2Over medium heat melt butter, and then cook the onions, carrots, potatoes, parsley, salt & pepper over medium heat until the vegetables are tender.
3Then on medium-low heat add the flour and cook for an additional 2-3 minutes,stirring constantly.
4Raise the heat and add the chicken stock and let thicken. Once thickened remove from heat and stir in the shredded chicken and peas.
5Divide 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.
6Place pies on a cookie sheet and place in the heated oven and bake until pastry is done. Enjoy!!

About Chicken Pot Pie

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