The Country Cook: Homemade Chicken Pot Pie

Monday, March 26, 2012

Homemade Chicken Pot Pie

There are certain foods that scream comfort: fried chicken, potato salad, apple pie, corn bread, and the list goes on... depending on where you're from, comfort food is whatever your Momma made for you when you were a child. But there are many foods many of us will completely agree are comforting, and one of those foods has to be the Chicken Pot Pie.  This is a top comfort food for my husband Gene. If I haven't made it in a while, he is sure to casually bring it up and often offers to do a special chore in return for some good ole homemade chicken pot pie.  He doesn't have to twist my arm too hard. I love this meal too. And if it gets me a clean car and clean dishes from the deal, why not?  I won't lie to ya, these little suckers take a little time to make. It ain't hard at all to throw together, it just takes a bit of patience but the end result is completely worth it. 
1-2 sheets frozen puff pastry (see notes below)
2 large chicken breasts
olive oil
salt & pepper, to taste
1/3 cup salted butter
2/3 cup all purpose flour
2 cups whole milk
2 cups chicken stock
1/2 small yellow onion, finely chopped
1 tbsp. garlic, minced
2 cups frozen pea and carrots
1 egg
1 tbsp. water

Preheat oven to 350F degrees/ Place chicken breasts on a baking sheet sprayed with nonstick cooking spray. Drizzle chicken breasts with olive oil and season with salt & pepper. Cook chicken for about 45 minutes. You can skip this step by using precooked chicken. I've purchased a rotisserie chicken in the past and used some of the meat for this and any leftover meat I'll use to make Chicken Salad.
At this time, you will also want to take your puff pastry out of the freezer to give it plenty of time to defrost. 
Once your chicken is finished cooking, allow it to cool then cut it into bite size pieces. Now it's time to make the filling.

In a large saucepan, melt better on medium heat. Add in flour, stirring until the consistency of peanut butter. There's a fancy French term for this part here, it's called making a roux (pronounced, roo)
Slowly add in milk and keep stirring (it will be lumpy).
Then add in chicken stock. Go ahead and toss in the onion and garlic too.
It helps at this point to use a whisk to break up any lumps. You'll need to turn the heat up to high to get the mixture to boiling. This process helps to thicken the mixture. If it gets too thick on ya, just add in a bit more chicken stock.
Once thickened, turn heat down and add in frozen peas and carrots. I buy the bags of combined frozen peas and carrots. 
Then add in the cooked chicken.
Give it all a good stir then do a taste test and see if you need to add any more salt or pepper. I usually find I need to add some salt.
Fill all your bowls/ramekins with this filling (taking care not to overfill) and place them on a baking sheet.
Preheat your oven to 350F degrees. Now it's time to roll out your defrosted puff pastry. It should be easy to work with at this point. Throw a little flour on your counter. Open up the puff pastry.
Pinch the seams together so you have a nice, smooth pastry. Now break out your rolling pin.
You just want to roll it out to smooth the seams and give yourself just a bit more room to work with. You don't want to roll it out too thin.
Place your ramekin or oven safe bowl upside down on the pastry. With a sharp knife, cut around the edge of the bowl, leaving about a 1/2 inch or so overhang. You want to have enough extra pastry to hang over the sides of the bowl.These ramekins are the 10 ounce size.In a small bowl, whisk together egg and 1 tbsp. of water. This is an egg wash that helps to make your puff pastry nice and golden brown.
Dip your finger in some of the egg mixture and wipe it around the edge of your filled ramekins. This will help the pastry adhere to the top of the bowl.
 Place puff pastry circles on top of ramekins.
 With a brush, lightly coat the puff pastry with egg wash. Pop them in the oven and bake for about 18-22 minutes or until crust is golden brown.
My husband and I have two different ways of eating this. I like to dig right in the middle and mix my crust in with the filling. Gene likes to pop the whole top off and eat it separately from his filling. Whatever cranks your tractor.
Cook's Notes: This recipe makes enough for about 6 servings (depending on how large your bowls or ramekins are.) You can use any oven safe bowl for this. In the past, I've used larger bowls.  Just make sure, if you use larger bowls or ramekins, you have enough puff pastry to cover them all. Also, if you have leftover filling, it can be frozen. I have a small family so I freeze the leftover filling and extra puff pastry and I have another meal ready to go for us later in the month.


  1. Oh my gravy Brandie, these look amazing.

  2. I started using puff pastry on the top of my chicken pies many years ago after I tried a recipe from Bon Appetit. It takes the pot pie from down home to first class!

  3. This looks so delicious! It's cool and rainy, here, today and a pot pie would be perfect. Lovely!

  4. Mmm...major comfort food! Looks delish :)

  5. Oh yum :) This is mental medicine in a ramekin. Gorgeous!

  6. I can see why hubby offers to do something in return for these babies. I have had chicken pot pies on my list to make and haven't gotten to making them yet. I'm inspired!

  7. I'm cooking these as I type. Can't wait until they're done! Thanks for the inspiration!

  8. This looks amazing. There is a blizzard today where I live so I think I'll be making this. I love your website, especially the step by step pictures.
    Thanks for sharing your recipes.

  9. Pot pie is one of my favorite comfort food too. These look like they are really worth the effort!

  10. Pot pie is certainly MY comfort food! I'll be right over for leftovers. This is certainly MY 'cup of tea',...and pot pie too. YUUUUUUMMMMMMM!

  11. Chicken Pot Pie is a BIG comfort food in our house! I must give yours a try! Looks amazing!

  12. This recipe has been zipped and pinned - no way is it getting lost!! Looks and sounds delish. Sometimes I eat my pot pie like you, and sometimes like Gene. It's delicious either way! lol!!!

  13. I love these kind of quick and easy recipes and using puff pastry is awesome.

  14. We love chicken pot pie at our house. This looks good! Going to have to try it!

  15. My goodness these pot pies are lovely. Congrats on top 9. So well deserved.

  16. Brandie,
    I love the your chicken pot pies. My Mom never made these, so the only kind I've ever had were the frozen Swanson ones. Yuck, compared to these. I have to make these soon!

    "Whatever cranks your tractor", would be my lawn tractor, too funny!

  17. PS Congrats on the Top 9 today!

  18. i love your recipe and pictures. I always wondered how the pie crusts were made. I will try it havent had pot pie in years have been bbqing and making thai food for the last 10 years here in arizona


    best wishes


  19. Congrats on the top 9 Brandie. Well done and well deserved.

  20. Oh what a beautiful blog you have! This was a wonderful step by step for a gorgeous pot pot - I have never made one before! The puff pastry....wonderful touch!

  21. Great instructional photos. Looks so yummy.

  22. Wow, that really is comfort in a dish! Lovely & simple recipe... thanks for sharing!

  23. Ah, looks so good! A chicken pot pie is still on our list to make. This is inspiring!

  24. It looks so delicious!!!!!!!!

  25. I look forward to your posts everyday! Love trying all your delicious recipes! :)

  26. Hi,amazing picture description.It looks so colorful and spicy.Your work is always such a delight.
    Chicken Recipes

  27. Thank you for sharing your recipes with the rest of us. I'll be sure to come back and check out your other recipes. I love chicken pot pie. You make it look soooo easy. I'm now very hungry! ;o)

  28. I love seeing these recipes, but i was wondering can any of your recipes be made then Frozen for meals later. If you could can you message me

  29. Hi there, I love your recipes, I was wondering can any of ur meals be made in advance and then placed in the freezer for later use

  30. I made this recipe last night because my husband and I have both been craving a pot pie. The only things I did differently were: I used refrigerated pie crust and double-crusted my dish; I boiled my chicken and used that for the stock; and instead of the frozen peas & carrots, I used a bag of frozen mixed veggies. It turned out fantastic! I also doubled the recipe and put away two quart baggies for future pot pies! Next time, I'll be using the puff pastry, but this was an excellent meal that satisfied a major craving! Thank you for a keeper!

  31. I'm in college and attempting to learn how to cook one giant mistake at a time.. only this recipe was so easy there were no issues at all! they came out absolutely fantastic! thank you!

  32. Hi,

    I found this gorgeous recipe on Pinterest the other day. I just wanted to say it turned out AMAZING! So much so that I reviewed it on my own blog and gave it RAVING reviews! :)

    Feel free to check it out at We have you referenced of course.

    Thank you so much for this delicious recipe!


  33. Brandi, my girls don't like frozen veggies. Could I use cans of veg-all?

  34. Amber, I don't see why not. Just make sure you drain well. :)

  35. I made these yesterday, added mustard mash to the top instead of pastry, really nice

  36. Hi, Do you cook the onions a head of time before putting them into the filling mixture? Thanks!

  37. Just made a big casserole of it and 2 small bowls too, the bowls are for me and the big casserole is for my husband to take to work tomorrow they have some sort of a party. will let you know how it tasted at lunch tomorrow cause it sure looks amazing


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