Chicken Supper Pie Pot

The first time I made chicken pot pie, it was a Tuesday night after a particularly gray and rainy weekend. I had half a rotisserie chicken sitting in the fridge and an orphaned sheet of puff pastry that needed using. My youngest came into the kitchen, drawn by the smell of butter hitting the hot skillet, and asked if we could have something cozy for dinner. That impromptu version became a family request, and now I keep the ingredients stocked specifically for those evenings when comfort food is non-negotiable.

Last winter, my sister came over unexpectedly when I had this in the oven. She stood in the kitchen as it baked, watching the pastry puff up through the oven door glass. We ended up eating it straight from the baking dish with forks, standing at the counter while the kids were occupied elsewhere. Sometimes the simplest meals create the warmest memories.

Ingredients

• 500 g boneless skinless chicken breasts or thighs: Thighs stay juicier during baking but breasts work perfectly if that is what you have on hand
• 1 medium onion finely chopped: Yellow onions develop a gentle sweetness as they cook down in the butter
• 2 medium carrots peeled and diced: Keep the pieces uniform so they cook through evenly
• 2 celery stalks diced: This adds essential aromatic depth that people notice but cannot quite identify
• 150 g frozen peas: No need to thaw first, they cook perfectly in the hot sauce
• 2 cloves garlic minced: Add this after the vegetables soften so it does not burn and turn bitter
• 50 g unsalted butter: This creates the foundation for your sauce, so do not substitute margarine
• 40 g all-purpose flour: This thickens your filling into that velvety consistency you want
• 500 ml chicken stock: Homemade is ideal but a good quality store-bought version works perfectly
• 120 ml whole milk or cream: Cream makes an indulgent sauce while milk keeps it lighter
• 1 tsp Dijon mustard: This secret ingredient adds a subtle depth that rounds out all the flavors
• Salt and freshly ground black pepper: Taste your filling before baking because the seasoning needs to be perfect now
• 1 sheet puff pastry thawed: Keep it cold until you need it or it becomes difficult to work with
• 1 egg beaten: This creates that gorgeous burnished golden finish
• 1 tsp fresh thyme leaves: Fresh thyme pairs beautifully with chicken but half a teaspoon of dried works in a pinch
• 2 tbsp chopped fresh parsley: This adds a bright fresh finish that cuts through all the richness

Instructions

Preheat your oven:

Get it to 200°C (400°F) so it is ready when your filling is done

Start your aromatics:

Melt the butter in a large skillet over medium heat then add onion carrots and celery cooking for 5 to 6 minutes until softened and fragrant

Add the garlic:

Stir in the minced garlic and cook for just 1 minute then add the diced chicken cooking for another 4 to 5 minutes until it is opaque

Build your sauce base:

Sprinkle the flour over everything stirring constantly for 2 minutes to cook out the raw flour taste

Create the creamy sauce:

Gradually pour in the chicken stock while stirring constantly then add the milk or cream and let it simmer for 4 to 5 minutes until thickened

Season and finish:

Stir in the Dijon mustard thyme peas and parsley then season generously with salt and pepper before removing from heat

Assemble:

Pour everything into a casserole dish or individual ramekins then lay your puff pastry on top trimming to fit and crimping the edges if you like

Vent the pastry:

Cut a few small slits in the pastry so steam can escape and brush the whole surface with beaten egg

Bake until golden:

Bake for 25 to 30 minutes until the pastry is deeply golden and you can see the filling bubbling up through those steam vents

Rest before serving:

Let the pie sit for 5 to 10 minutes or the filling will be too liquid to scoop cleanly

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My friend Sarah was skeptical about homemade pot pie until she tasted this version at a dinner party last fall. She texted me the next day asking for the recipe, saying her husband had already requested it for his birthday. There is something about pulling that golden crust from the oven that makes people feel cared for.

Make It Your Own

I have learned that leftovers transform beautifully into this pie. Rotisserie chicken works just as well as freshly cooked, and leftover turkey from holiday meals creates an entirely new tradition. The recipe is forgiving, which is exactly what you need on busy weeknights.

The Perfect Crust

Keep your puff pastry chilled until the absolute last moment. Warm pastry shrinks and becomes tough while cold pastry stays tender and creates those signature flaky layers. Work quickly once you unroll it, and do not worry about perfection, rustic is beautiful here.

Serving Suggestions

A crisp green salad with a tangy vinaigrette cuts through all that creamy richness perfectly. For drinks, a lightly oaked Chardonnay or a Belgian style blonde ale pairs beautifully without overwhelming the delicate flavors.

• Individual ramekins make the most charming presentation for dinner parties
• Extra peas or diced potatoes can stretch the filling to feed more people
• The pie needs at least 10 minutes of resting or you will lose all that sauce when you cut it

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This pie has saved more last minute dinner plans than I can count. There is genuine comfort in watching people lift that first golden forkful to their mouths.

Recipe Questions & Answers

→ Can I make this ahead of time?

Yes, prepare the filling up to 24 hours in advance and store it in the refrigerator. Assemble with pastry just before baking, adding a few extra minutes to the cooking time if the filling is cold.

→ What vegetables work best in this pot pie?

The classic trio of onions, carrots, and celery provides traditional flavor. Frozen peas add sweetness and color. You can also add diced potatoes, mushrooms, or green beans based on preference.

→ Can I use leftover cooked chicken?

Absolutely. Substitute leftover roasted chicken, rotisserie chicken, or cooked turkey for the raw chicken. Add it during step 6 when stirring in the peas, reducing the initial cooking time.

→ How do I know when the pie is done?

The pastry should be deep golden brown and the filling should be bubbling actively through the steam vents. If the pastry browns too quickly, tent with foil for the last 10 minutes.

→ Can I freeze this for later?

Freeze unbaked assembled pies for up to 3 months. Bake from frozen, adding 15-20 minutes to the cooking time. Already-baked portions can be frozen for 2-3 months and reheated at 180°C (350°F).

→ What should I serve with this?

A crisp green salad with vinaigrette balances the rich, creamy filling. Roasted vegetables or steamed green beans also complement well. For beverages, try a lightly-oaked Chardonnay or Belgian-style blonde ale.