Name: Chicken Pot Pie Recipe
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 12 oz bacon, sliced; 2 – 3 tablespoons bacon grease (reserved from bacon); 3 cups rotisserie chicken, shredded; 1 large onion, finely chopped; 3 garlic cloves, minced; 4 medium carrots, diced; 1 cup frozen peas; 2 cups water (to dissolve bouillon); 2 cups heavy cream; 1/4 cup flour; 1 teaspoon thyme (dried); 1/2 teaspoon dried rosemary; 3 teaspoons Better Than Bouillon Chicken Bouillon; 1+ teaspoons salt (adjust to taste); Freshly ground black pepper (to taste); 1-2 sheets frozen puff pastry, thawed and cut into squares (1 sheet for top only, 2 sheets if using bottom and top); 1 egg (for egg wash)

Jump to Recipe

If you are searching for a comforting, hearty dish that feels like a warm hug on a plate, the Chicken Pot Pie is exactly what you need. This classic dish brings together tender shredded rotisserie chicken, crisp bacon, fresh vegetables, and a creamy, herb-infused sauce all wrapped up beneath a flaky puff pastry crust. The harmony of flavors and textures makes Chicken Pot Pie a true crowd-pleaser that’s perfect for cozy dinners, family gatherings, or whenever you crave something both satisfying and deliciously homemade.

Ingredients You’ll Need

The beauty of this Chicken Pot Pie lies in its simple yet essential ingredients. Each one is carefully chosen to build layers of flavor, texture, and inviting color—from the smoky bacon to the bright peas and aromatic herbs.

Bacon (12 oz, sliced): Adds irresistible smoky crunch and richness to the filling.
Bacon grease (2 – 3 tablespoons): Used for sautéing to infuse the base with deep flavor.
Large onion (1, finely chopped): Provides sweetness and a tender bite after caramelizing.
Garlic cloves (3, minced): Brings a fragrant, savory depth to the mixture.
Carrots (4 medium, diced): Add vibrant color and slight sweetness.
Frozen peas (1 cup): Burst of freshness and beautiful green pops throughout.
Flour (1/4 cup): For thickening the creamy sauce that binds everything.
Thyme (1 teaspoon): Offers an earthy, herbal note that warms the dish.
Dried rosemary (1/2 teaspoon): A fragrant accent that complements the chicken perfectly.
Better Than Bouillon Chicken Bouillon (3 tsp): Intensifies the chicken flavor in a rich broth.
Water (2 cups): To dissolve the bouillon and create a luscious base.
Heavy cream (2 cups): Adds luxury and smoothness to the sauce.
Salt (1+ teaspoons): Enhances all the flavors—adjust to taste.
Rotisserie chicken (3 cups, shredded): Tender, flavorful protein star of the pot pie.
Frozen puff pastry (1-2 sheets, thawed): Provides the golden, flaky crust that makes every bite special.
Egg (1): For an egg wash that gives the puff pastry a beautiful, glossy finish.

How to Make Chicken Pot Pie

Step 1: Prepare the Puff Pastry Base (Optional)

If you want that extra flaky base as well as a top crust, gently roll out one sheet of the thawed puff pastry to fit the bottom and sides of your 9×13-inch baking pan. Use a fork to prick holes all over the surface to prevent bubbling, then bake it at 400°F for 12 to 15 minutes until it takes on a light golden hue. Let it cool perfectly while you prepare the savory filling.

Step 2: Cook the Bacon

Cook the bacon slices in a large pan until they are crisped to perfection—this step releases ton of smoky flavor. Using a slotted spoon, remove the bacon, leaving behind 2 to 3 tablespoons of that rich, flavorful bacon grease in the pan. This grease is a secret weapon for adding depth to the pie’s base.

Step 3: Sauté Aromatics and Vegetables

Into the reserved bacon grease, add the finely chopped onion and sauté for about 5 minutes until it’s softened and sweetly translucent. Toss in the minced garlic next, cooking just another 1 to 2 minutes until fragrant but not browned. Follow up with diced carrots, letting them simmer gently until tender—this usually takes around 7 to 10 minutes, giving the filling its tender bite.

Step 4: Make the Creamy Sauce

Sprinkle the flour over your vegetables and stir it for a couple of minutes to get rid of that raw flour taste—it acts as the thickening magic for the filling. Next, dissolve the Better Than Bouillon chicken base into 2 cups of hot water, then slowly whisk this chicken stock and the heavy cream into the pan. Keep whisking and let the sauce simmer until it thickens just enough to coat the back of a spoon.

Step 5: Add Herbs, Chicken, Peas, and Bacon

Stir in the thyme, rosemary, crispy bacon pieces, shredded rotisserie chicken, and peas. Season with salt and pepper according to your taste. Let everything meld together on low heat for a few minutes, allowing those fresh herbs and smoky bacon to infuse the creamy filling before removing from heat.

Step 6: Assemble and Bake

Pour the luscious filling into your baking dish. If you skipped the pastry base, just layer your puff pastry squares on top, overlapping slightly for a charming patchwork look. Brush the puff pastry generously with beaten egg to guarantee that golden, glossy finish we all adore. Bake in your preheated 400°F oven for 30 to 35 minutes, or until the puff pastry is a perfect golden brown and irresistibly flaky.

Step 7: Let It Cool Slightly

This step is absolutely crucial—allow the chicken pot pie to rest just a bit after baking. It helps the filling set, making every slice neat and full of flavor without being too runny. Plus, it saves you from the dreaded burning tongue when you dive in!

How to Serve Chicken Pot Pie

Garnishes

To lift your Chicken Pot Pie to the next level of presentation, consider sprinkling freshly chopped parsley or chives on top for a pop of color and fresh herbal aroma. A little cracked black pepper added right before serving can also enhance the overall experience, highlighting the comforting spices in the filling.

Side Dishes

Keep your sides simple to let the Chicken Pot Pie shine. A crisp green salad with a light vinaigrette adds balance and a refreshing contrast. Alternatively, roasted root vegetables or steamed green beans are excellent companions if you want to turn this into a full-on feast.

Creative Ways to Present

If you’re craving a fun twist, try making individual Chicken Pot Pies in ramekins or muffin tins using the same method. These personal-sized pies are perfect for parties or meal prep, delivering that same flaky crunch and creamy filling in delightful single servings. You can also experiment with adding different herbs or swapping in puff pastry for a buttery pie crust for textural variation.

Make Ahead and Storage

Storing Leftovers

Chicken Pot Pie leftovers store beautifully in the fridge for up to 3 days. Cover your pie tightly with foil or plastic wrap, or transfer individual portions into airtight containers to maintain freshness and moisture. Just be sure to cool the pie completely before refrigerating.

Freezing

You can freeze Chicken Pot Pie either before baking or after it’s cooked. If freezing unbaked, wrap the assembled pie tightly with plastic wrap and foil to avoid freezer burn, and freeze for up to 2 months. For baked leftover slices, place them in freezer-safe containers with parchment paper between servings. Thaw overnight in the fridge for best results.

Reheating

Reheat your Chicken Pot Pie in a preheated 350°F oven to help the crust stay crisp—usually about 20-25 minutes, covered with foil if it starts browning too quickly. Avoid microwaving if possible to preserve that delightful flaky texture, but if necessary, microwave in short intervals to heat through evenly.

FAQs

Can I use fresh chicken instead of rotisserie chicken?

Absolutely! Poach or roast your own chicken breast or thighs, then shred them before adding to the filling. Rotisserie chicken is just a convenient shortcut.

Is it possible to make this dish gluten-free?

Yes! Use gluten-free all-purpose flour or a thickening alternative like cornstarch, and opt for gluten-free puff pastry to keep your Chicken Pot Pie just as tasty.

Can I substitute the puff pastry with pie crust?

Definitely! A traditional pie crust will give a different texture but works wonderfully with the creamy filling. Just watch baking times as they might vary slightly.

How can I make this recipe vegetarian?

Skip the chicken and bacon, and add hearty vegetables like mushrooms, zucchini, and chickpeas instead. Use vegetable broth instead of chicken bouillon for the sauce base.

What’s the best way to ensure the crust stays crisp?

Using puff pastry and brushing it with egg wash helps achieve that golden crisp. Also, baking your pie on the middle rack and avoiding microwaving maintain the flaky texture.

Final Thoughts

Making a Chicken Pot Pie from scratch is one of those rewarding kitchen adventures that fills your home with incredible aromas and delivers a heartwarming meal everyone will love. With its flaky golden crust, creamy filling, and perfect balance of fresh ingredients, this dish is bound to become one of your favorite go-to recipes whenever comfort food calls. Don’t wait—grab your ingredients and dive into this timeless classic today!

Chicken Pot Pie Recipe

★★★★★

5.1 from 27 reviews

Author: Julian
Total Time: 1 hour 15 minutes
Yield: 8 servings 1x
Diet: Low Salt

Print Recipe

Description

This classic Chicken Pot Pie recipe features a rich, creamy filling loaded with tender shredded rotisserie chicken, crisp bacon, vegetables, and fresh herbs, all encased in a flaky puff pastry crust. Perfect for a comforting family dinner, this pot pie combines savory flavors with the satisfying texture of golden, crispy pastry.

Instructions

Preheat the oven: Set your oven to 400°F (205°C) to get it ready for baking the pot pie.
Prepare the bottom puff pastry (optional): If you want puff pastry on the bottom, roll out one sheet slightly and line it into a 9×13-inch baking dish, letting the edges go up the sides. Prick holes all over with a fork, then bake for 12-15 minutes until lightly golden. Let it cool while making the filling.
Cook the bacon: In a large pan, cook the sliced bacon until crispy. Remove bacon with a slotted spoon and set aside, leaving 2-3 tablespoons of bacon grease in the pan.
Sauté onions: Add the finely chopped onion to the pan with bacon grease and cook over medium heat until softened, about 5 minutes.
Add garlic: Stir in the minced garlic and cook for 1-2 minutes until fragrant, being careful not to burn it.
Cook carrots: Add diced carrots and continue cooking for 7-10 minutes until they become tender.
Make the roux: Sprinkle the flour over the vegetables and cook for 1-2 minutes, stirring well to eliminate the raw flour taste.
Prepare chicken stock mixture: In a bowl or measuring cup, dissolve 3 teaspoons of Better Than Bouillon Chicken Bouillon in 2 cups of hot water.
Incorporate liquids: Slowly whisk the chicken stock mixture and 2 cups of heavy cream into the pan, stirring constantly. Allow the sauce to simmer and thicken slightly for a creamy consistency.
Add seasonings and fillings: Mix in thyme, rosemary, reserved crispy bacon, shredded chicken, and frozen peas. Season with salt and freshly ground black pepper to taste. Simmer the filling for a few more minutes, then remove from heat.
Assemble the pot pie: Pour the filling evenly into the prepared 9×13-inch baking dish.
Top with puff pastry: Layer the puff pastry squares over the filling, slightly overlapping them.
Apply egg wash: Beat the egg and brush it over the top of the puff pastry to achieve a golden, shiny crust once baked.
Bake: Place the assembled pot pie in the preheated 400°F oven and bake for 30-35 minutes, or until the puff pastry is golden brown and crispy.
Cool and serve: Allow the pot pie to cool slightly for 10 minutes before serving to let the filling set.

Notes

Using rotisserie chicken makes preparation quick and adds great flavor; alternatively, use cooked shredded chicken breast.
If you prefer a bottom crust, pre-baking the puff pastry sheet helps prevent sogginess.
Adjust seasoning carefully as the bouillon contains salt.
For a lighter version, substitute heavy cream with half-and-half, though the filling will be less rich.
Vegetables can be varied; consider adding celery or mushrooms for extra depth.

Prep Time: 25 minutes
Cook Time: 50 minutes
Category: Main Course
Method: Baking, sautéing
Cuisine: American

Nutrition

Serving Size: 1 slice (approx. 1/8 of the pie)
Calories: 520 kcal
Sugar: 5 g
Sodium: 700 mg
Fat: 36 g
Saturated Fat: 16 g
Unsaturated Fat: 18 g
Trans Fat: 0.5 g
Carbohydrates: 28 g
Fiber: 3 g
Protein: 25 g
Cholesterol: 125 mg

Keywords: chicken pot pie, comfort food, puff pastry, chicken dinner, creamy chicken pie