When I was a kid, the only chicken pot pie I knew of came in a Marie Calendar box from the freezer. While those frozen pot pies are good, there's nothing like the homemade stuff. While it takes a little bit longer to make, this homestyle chicken pot pie is worth the prep time. The best part is that this chicken pot pie recipe uses premade crusts and rotisserie chicken, along with frozen vegetables to make this comfort food favorite almost entirely hassle-free. The hardest part is waiting for it to cook!
How to Make Homestyle Chicken Pot Pie
To start, preheat your oven to 400 degrees Fahrenheit and grease a 13x9 casserole dish.
In a dutch oven melt butter over medium-high heat. Whisk in all-purpose flour, salt, and black pepper until smooth to make a roux. This will help thicken the base of the easy chicken pot pie. Whisk in the chicken broth and heavy cream and cook until thickened, about 2-4 minutes. This is essentially homemade cream of chicken soup at this point!
Stir in the veggies (carrots, celery, onions, peas, chives, parsley, and thyme) and heat through. Add in the shredded chicken and pour the entire mixture into the casserole dish. There is no bottom crust, so you don't have to worry about it getting soggy!
Top the baking dish with puff pastry (you can find this in the frozen aisle next to the frozen pie crusts and pie plates) and brush with melted butter. Cut slits if desired. Bake the casserole until the top crust is golden brown and the filling is bubbling. Remove from the oven and let cool slightly before serving to prevent burnt tongues. Simply spoon out the main dish with a large spoon and top with the crispy crust and enjoy.
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Southern Chicken Pot Pie
- 1 package puff pastry, thawed
- 6 tbsp butter, cubed
- 7 tbsp all-purpose flour
- 1 tbsp salt
- 1 tsp black pepper
- 2.5 cups chicken broth
- 1 cup heavy whipping cream
- 4 cups cooked chicken, shredded or cubed
- 3 celery sticks, chopped
- 2.5 cups frozen baby carrots
- 1 cup frozen onions
- 1 cup frozen peas
- 3 tbsp chives, minced
- 3 tbsp fresh parsley, minced
- 2 tsp fresh thyme (Can substitute 1/2 tsp dried thyme)
- 1 large egg, beaten
- Preheat oven to 400 degrees.
- In a Dutch oven, melt butter over medium-high heat. Whisk in flour, salt, and pepper until smooth to make roux.
- Gradually whisk in chicken broth and heavy cream. Bring to a boil and cook for about 2 minutes to thicken.
- Stir in carrots, celery, chicken, onions, peas, chives, parsley, and thyme. Heat through.
- Transfer to 13x9 baking dish.
- Place puff pastry sheet over baking dish. To cover entire surface, use two puff pastry sheets.
- Brush with egg wash.
- Bake for 25-30 minutes or until top is golden brown and filling is bubbling.
- Cool for 10 minutes, serve immediately.