Homemade Chicken Pot Pie

Last night I made one of our new favorite recipes, chicken pot pie. Fall has finally hit us here in the south and it’s been cooling down a bit. It’s sweater weather, which also means lots of chili, stews, and other fall-ish foods. I tried this recipe out on my husband a few weeks ago and we both loved it. The original recipe includes information on making your own chicken stock as well as the pot pie, but I cheated and used store bought stock for this. You can find the original recipe here.


I love using rotisserie chicken for this recipe, so it’s always the first meal of the week after grocery shopping. The beauty with this recipe, is you can make extra pot pie filling and freeze it, then just reheat and add puff pastry to the top when you are ready for seconds! Overall the recipe is pretty easy and probably took me about an hour start to finish. So, let’s make some pot pie!



Chicken Pot Pie

2/3 bottle of chicken stock
1/2 cup cream
1/4 cup flour
1/4 butter
2 sheets puff pastry (thawed)
2 carrots, diced
2 shallots, minced
1 stalk celery, diced
1 cup peas, (fresh or frozen will do nicely. must be thawed if frozen)
1 egg and 2 tbsp of water, whisked together for an egg wash
salt and pepper to taste

  1. Remove the chicken from the bone (if using rotisserie chicken). It should come away easily and be cooked through. If using your own frozen chicken, stick in the oven to cook first!
  2. Shred into bite size pieces.
  3. Set aside.
  4. In stock pan, add butter and flour. Whisk over medium heat until combined.
  5. Add cream, and 2/3 of chicken stock. Stir over medium heat until the mixture thickens.
  6. Add carrots, shallots, celery, and peas. Stir to combine. Simmer for about 10 – 15 minutes over low heat.
  7. Taste, and add appropriate salt and pepper.
  8. Preheat oven to 425 degrees.
  9. Add shredded chicken. Stir to combine. Adjust seasoning again.
  10. Take your individual soup crock or souffle dish and flip over on the unrolled puff pastry. Cut a circle about 1/2 inch larger than the crock. Set aside.
  11. Fill the crock with chicken and vegetable mixture. You should able to fill at least 4 here.
  12. Place puff pastry on top of crock, sealing the pastry around the edges of a dish for a tight seal.
  13. Brush lovingly with egg wash for a golden crust.
  14. Place in oven on a baking sheet for 20 -25 minutes so the crust is golden brown and puffy.


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