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Chicken pot pie is a classic comfort food. What I love about it, is that you can really add anything you want! Love carrots? Add them! Hate mushrooms? Omit them! I love adding whatever veggies I have on hand, and rotisserie chickens are on sale every Saturday at Whole Foods so this is a pretty regular Saturday night dinner in our house. This recipe makes 4 large servings, or 6 smaller! I often serve this alongside a fresh garden salad and you’ve got an entire meal.
why you should make this recipe
This chicken pot pie recipe is done in less than an hour. Because of this, it’s perfect for a weeknight meal. You can make this recipe pretty easily too, thanks to the simple ingredients! And because we cook everything in a cast iron skillet (you can use any oven safe skillet really) that goes right into the oven, cleanup is an absolute breeze! This chicken pot pie recipe also makes delicious leftovers. Trust me, you don’t want to skip out on this dish!
- Puff Pastry Dough – This puff pastry dough is chewy and flaky. I absolutely love it. Just make sure you thaw it out in the fridge before you use it!
- Dried Sage – Sage is a very traditional spice when it comes to chicken. You can go heavy on this if you really love the flavor.
- Rotisserie Chicken – An easy, inexpensive shortcut! I love picking up a rotisserie chicken from my local market on the weekends and coming up with something new to use it for.
how to make this recipe your own
- Make it a veggie pot pie – Vegetarian? Skip the chicken + chicken broth, and substitute extra veggies (3 cups worth) and vegetable broth for a savory vegetable pot pie!
- Omit/add vegetables – Have a picky eater at home? Or maybe you realized you don’t actually have celery? No problem! Add whatever vegetables you like!
Do I have to use cream?
The short answer is no. I’ve made this recipe with almond milk, whole milk, and 2% milk. The cream makes a thicker sauce, but it’s entirely up to you.
Enjoy, and as always, please let me know if you make this recipe – and if you do, don’t forget to tag @seasonedandsalted and #seasonedandsalted on Instagram!
- 3 cups of shredded chicken skinless (I use 1 rotisserie chicken from the market)
- 2 celery stalks diced
- 2 carrots diced
- 1 small onion diced
- 8 oz baby bella mushrooms washed
- ½ cup peas
- 2 cloves garlic minced
- ½ teaspoons dried sage
- 3 sprigs of thyme stems removed
- 2 ½ teaspoons fresh cracked pepper
- 2 teaspoons salt
- ½ teaspoon paprika
- 2 tablespoon all-purpose flour
- 2 cups low-sodium chicken broth
- ½ cup heavy cream or dairy alternative
- 1 package of puff pastry thawed
- 1 egg
- Preheat the oven to 400 °F, meanwhile, heat a cast iron pan over medium heat, and add 2 tbsp of butter. Once glistening, add onion, celery, garlic, dried sage, ½ tsp pepper and ½ tsp salt. Stir until softened, about 3-5 minutes. Remove onions, celery, and garlic, and set aside. Return the cast iron to the stove.
- Add mushrooms and carrots, along with the remaining 1 tbsp of butter, as well as the 3 sprigs of thyme (stems removed), ½ tsp pepper, and ½ tsp salt. Cook until mushrooms and carrots soften, about 5 minutes.
- Add the celery and onions back, and mix to combine. Add 2 tbsp flour and stir until dissolved. Next, pour 2 cups of broth into the pan, along with 1 tsp salt and 1 tsp pepper. Mix to combine, and simmer until thickened (about 10 minutes).
- Once thickened, take the pan off the heat. Add ½ cup cream, shredded chicken, ½ cup peas, remaining salt and pepper, and paprika. Mix well to combine. Taste, and make any adjustments necessary.
- Next, unfold the puff pastry over the top of the cast iron pan, and cut off excess (if you want) that folds over. It can make for a dramatic effect if you fold it over and it puffs up!
- With a knife, make 3-4 slits in the middle of the puff pastry, in the center of the pan.
- Whisk an egg in a small bowl with less than a pinch of salt, and with a pastry brush, brush over the puff pastry.
- Bake for 20 minutes, until the pastry has browned and is bubbling hot. Cool for 10 minutes before serving.