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.

Ingredients

Scale

Meat and Fat

12 oz bacon, sliced
2 – 3 tablespoons bacon grease (reserved from bacon)
3 cups rotisserie chicken, shredded

Vegetables

1 large onion, finely chopped
3 garlic cloves, minced
4 medium carrots, diced
1 cup frozen peas

Liquids and Sauces

2 cups water (to dissolve bouillon)
2 cups heavy cream

Dry Ingredients and Seasonings

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)

Pastry and Finishing

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)

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