Chicken Pot Pie

Several months ago a friend of ours served chicken pot pie at a get together. It came from a local shop and was pretty good! Since then I checked out many recipes on the Internet for inspiration, and developed an easy and flavorful way to make a pot pie in under an hour.

Here I make mine with a store-bought rotisserie chicken and store-bought puff pastry. I have found that using store-bought chicken cuts the cooking time way down. I buy an herb roasted or black pepper rotisserie chicken then shred or dice the meat to use in this recipe.

I save the leftover chicken skin and bones for making chicken stock later. I used pepper roasted chicken from my local grocery store. This gave the pie a great flavor.

A ready-made puff pastry crust provides good flavor and crunch. I prefer the pastry over a pie crust.

A wonderful thing about this dish is that it comes together pretty fast. Most of the work involves chopping onions, celery, carrots, and garlic. You could use a frozen peas and carrots blend, instead of using fresh. If you do use frozen peas and carrots, just add those later with your chicken.

This to me is an ultimate comfort food which you can enjoy any time of the year. Serve along a green salad to make a complete dinner!



  • 1/3 cup unsalted butter
  • 1 cup yellow onion, small diced
  • 1 cup celery, medium diced
  • 1 1/4 cup carrots, medium diced
  • 2 cloves garlic, finely chopped, about 1 tsp.
  • 1 1/2 tsp. salt
  • 1/2 tsp. ground black pepper
  • 2 bay leaves
  • 1/2 tsp. dried thyme
  • 1/3 cup all purpose flour
  • 1 1/2 cup chicken stock
  • 1/2 cup heavy cream
  • 3 cups cooked chicken, shredded or large dice (from 1 29oz. rotisserie chicken)
  • 1 cup frozen peas
  • 1/2 cup frozen corn
  • 1/2 of a 17.5 oz. package puff pastry sheet, thawed
  • 1 egg beaten
  • 1 tbsp milk or water


Preheat your oven to 400 degrees Fahrenheit. Spray a deep 9-inch pie dish with non-stick cooking spray and set aside.

In a large heavy bottom sauce pan melt butter over medium-heat. Add onion, celery, carrots, and garlic. Cook for 5-7 minutes or until vegetables are tender.


Next add bay leaves, thyme, salt, and pepper, then stir well and cook for another 30 seconds.

Stir in the flour, until blended, then turn down the heat to low, cook for 2-3 minutes, stirring time to time.


Slowly stir in the chicken broth and the heavy cream. Add the chicken, peas, and corn, stir well to make sure there’s no flour lumps. Cook and stir for 2-3 minutes or until slightly thickened. Taste for seasoning.

Transfer the chicken filling to prepared pie dish.


On a lightly floured surface, roll out the thawed pastry sheet to fit the pie dish.

Place the puff pastry over the chicken filling mixture, tucking the ends in. Look at the below picture for reference.

Use a sharp knife, cut three slit in the puff pastry, one large in the middle and two small on each side. Look at below picture for reference. This process allows the steam to escape during baking.


Whisk together egg and milk, then brush over pastry.


Bake uncovered until filling is bubbly and pastry is golden brown, 25-30 minutes. Make sure to rotate the pie at least once during baking. Let stand 10-15 minutes before serving.


Serves 6

Did you make this dish? I’d love to know how it turns out! Feel free to like, share, and comment or use the hashtag #globaldinein on Instagram. If you would like to be notified of upcoming posts, please consider subscribing to my blog!

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