Chicken pot pie is the ultimate cozy comfort food, a dish that feels like a warm hug on a chilly evening. I still remember the first time I made this: the aroma of buttery pastry and creamy filling instantly made the whole house feel like home. With its golden crust and hearty filling, this recipe is perfect for family dinners, potlucks, or simply when you’re craving something warm and satisfying.
Why You’ll Love This Recipe
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Comfort in a dish: Creamy chicken filling with tender veggies tucked under golden puff pastry.
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Make-ahead friendly: Filling can be prepared in advance and assembled right before baking.
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Family favorite: A guaranteed hit with kids and adults alike.
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Versatile: Can be made in a large pie dish or as individual pot pies.
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Seasonal goodness: Perfect for chilly autumn or winter nights.
Ingredients
For the Chicken Marinade
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500 g chicken breast
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1 tsp salt
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2 tsp paprika
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1 tsp garlic powder
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1 tsp vinegar
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1 tsp black pepper
For the Pie Filling
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2 tbsp butter
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1 white onion, chopped
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3 garlic cloves, chopped
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1 big carrot, chopped
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8–10 mushrooms, chopped
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1 tsp salt
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2 tsp paprika
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1 tsp garlic powder
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1 tsp oregano
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1 tsp black pepper
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3 tbsp all-purpose flour
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1 ½ cups chicken stock (or 1 chicken stock cube + hot water)
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¼ cup milk
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¼ cup heavy cream
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1 tbsp sour cream
For the Pot Pie Crust
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1 sheet puff pastry (preferably classic puff pastry — gluten-free versions may not puff as much)
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1 egg
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1 tbsp water
Instructions
Marinate the Chicken
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In a bowl, combine chicken with salt, paprika, garlic powder, vinegar, and black pepper.
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Let marinate for at least 30 minutes to absorb the flavors.
Cook the Chicken
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Heat 1 tbsp butter in a skillet.
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Add the marinated chicken and cook until golden and fully cooked.
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Remove from pan and set aside.
Make the Filling
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In the same skillet, melt the remaining butter.
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Add onions, garlic, carrots, and mushrooms. Sauté until softened.
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Season with salt, paprika, garlic powder, oregano, and black pepper.
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Sprinkle flour over the vegetables, stirring well to coat.
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Slowly add chicken stock while whisking to avoid lumps.
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Stir in milk, heavy cream, and sour cream.
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Add cooked chicken back into the mixture. Let it simmer until creamy and slightly thickened.
Assemble the Pie
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Preheat oven to 200°C (390°F).
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Transfer the filling into a pie dish.
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Place the puff pastry sheet on top, pressing edges to seal.
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Whisk egg and water together, then brush evenly over the pastry for a golden crust.
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Cut small slits on top to allow steam to escape.
Bake
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Bake for 25–30 minutes, or until the pastry is golden, puffed, and flaky.
Serve
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Let cool for 5 minutes before serving. Enjoy your cozy, creamy chicken pot pie!
Storage & Reheating Tips
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Storing: Keep leftovers covered in the refrigerator for up to 3 days.
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Freezing: Assemble but do not bake. Wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Bake from frozen, adding 10–15 minutes to the baking time.
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Reheating: For best results, reheat in the oven at 180°C (350°F) until warmed through and pastry is crisp again. Avoid microwaving, as it softens the pastry.
Chicken pot pie
Ingredients
For the Chicken Marinade
- 500 g chicken breast
- 1 tsp salt
- 2 tsp paprika
- 1 tsp garlic powder
- 1 tsp vinegar
- 1 tsp black pepper
For the Pie Filling
- 2 tbsp butter
- 1 white onion chopped
- 3 garlic cloves chopped
- 1 big carrot chopped
- 8 –10 mushrooms chopped
- 1 tsp salt
- 2 tsp paprika
- 1 tsp garlic powder
- 1 tsp oregano
- 1 tsp black pepper
- 3 tbsp all-purpose flour
- 1 ½ cups chicken stock or 1 chicken stock cube + hot water
- ¼ cup milk
- ¼ cup heavy cream
- 1 tbsp sour cream
For the Pot Pie Crust
- 1 sheet puff pastry preferably classic puff pastry — gluten-free versions may not puff as much
- 1 egg
- 1 tbsp water
Instructions
- In a bowl, combine chicken with salt, paprika, garlic powder, vinegar, and black pepper.
- Let marinate for at least 30 minutes to absorb the flavors.
- Heat 2 tbsp oil in a skillet.
- Add the marinated chicken and cook until golden and fully cooked.
- Remove from pan and set aside.
- In the same skillet, melt the butter.
- Add onions, garlic, carrots, and mushrooms. Sauté until softened.
- Season with salt, paprika, garlic powder, oregano, and black pepper.
- Sprinkle flour over the vegetables, stirring well to coat.
- Slowly add chicken stock while whisking to avoid lumps.
- Stir in milk, heavy cream, and sour cream.
- Add cooked chicken back into the mixture. Let it simmer until creamy and slightly thickened.
- Preheat oven to 200°C (390°F).
- Transfer the filling into a pie dish.
- Place the puff pastry sheet on top, pressing edges to seal.
- Whisk egg and water together, then brush evenly over the pastry for a golden crust.
- Cut small slits on top to allow steam to escape.
- Bake for 25–30 minutes, or until the pastry is golden, puffed, and flaky.
- Let cool for 5 minutes before serving. Enjoy your cozy, creamy chicken pot pie!
Nutrition
Frequently Asked Questions (FAQ)
Q: Can I use chicken thighs instead of chicken breast?
Yes, thighs stay juicier and add extra flavor to the filling.
Q: Can I freeze chicken pot pie?
Yes, assemble the pie but don’t bake. Cover tightly and freeze for up to 2 months. Bake from frozen, adding 10–15 minutes to the cooking time.
Q: What vegetables can I add?
Peas, corn, green beans, or celery all work wonderfully in this pie.
Q: Can I make this without puff pastry?
Yes, you can use pie crust for a more traditional version or even biscuit topping.
Q: How can I make this lighter?
Swap heavy cream for milk and reduce the butter slightly for a lighter filling.
