Name: Easy Chicken Pot Pie Recipe
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Yield: 4
Cuisine: American
Ingredients: 2 large chicken breasts, bone in, skin on.; 2 tbsp (30 g) butter; 1 small white onion, diced; 2 carrots, quartered; 2 leeks, white parts only, sliced into quarters; ½ cup (120 ml) dry white wine; 4 cups (960 ml) of chicken broth; 2 tbsp (15 g) cornstarch or flour thinned with 2 tbsp (15 g) cold water; 16 white button mushrooms, trimmed and quartered; 1 bay leaf; 1 tbsp (8 g) lemon zest; ¾ cup (110 g) of frozen peas; 1 tbsp (15 ml) heavy cream; 1 tsp (5 ml) salt; ¼ tsp (1.25 ml) freshly cracked pepper; ¼ cup (40 g) fresh flat leaf parsley chopped; 4 squares of puffed pastry (to fit over your bowls. Allow a generous border to seal over sides); 1 egg + 1 tsp (5 ml) water.

This chicken pot pie recipe is a great main course recipe for any festive occasion. You’ll love the chicken pot pie soup flavored with lemon and fresh herbs and the buttery flakey puff pastry topping.

It will soon become one of your favorite puff pastry recipes! It’s so easy and delicious and always WOWs a crowd.

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Roast Skin-On Bone-in Chicken Breasts

What makes this chicken pot pie so delicious is the large chunks of rotisserie chicken. Since the chicken simmers in the soup and in the oven as the puff pastry bakes, I find using skin-on, bone-in chicken breast keeps the chicken moist and prevents it from drying out.

Once the chicken is cooked through, remove the skin and shred the chicken with forks into bite-sized pieces. This could be done the day before and refrigerated in order to lessen the prep on the day you plan to serve this meal.

How-To Make the Chicken Pot Pie Soup

You’ll love the flavorful soup base of this chicken pot pie, it’s fresh and a bit tangy thanks to the lemon, white wine, herbs, and frozen peas. This flavor profile makes what could be a heavy meal, light lighter, and less filling.

But if hearty and filling is what you are after then you must try my Chicken and Biscuit Recipe! That’s a similar dish that incorporates homemade drop biscuits that are to-die-for!

Use Cornstarch to Thicken the Soup

To thicken the soup, you’ll create a “slurry” which is equal parts cornstarch and cold water and used to thicken sauces and soups.

I find the cornstarch will thicken the soup faster and better than flour.

The key to getting a slurry to work

You must add the slurry when your soup is boiling and make sure your slurry is made with cold water. Otherwise, the cornstarch will not activate and your soup base will not thicken properly.

Add the Mushrooms Last

Mushrooms cook pretty quickly, so it’s best to add them last, with the bay leaf once your soup is thickened. They only need to simmer slightly. To preserve their shape and avoid a soggy mushroom, cut them into quarters.

A Fresh Take on Pot Pie

Pot pies can be heavy and very filling, especially if using a traditional pastry crust on top. I like to give them a twist by switching up the flavor profile a bit. In this recipe, I use fresh parsley, lemon, and frozen peas to lighten it up and the puff pastry topping makes it lighter too!

You may also like my Vegetarian Pot Pie recipe that uses coconut milk, Garam Masala, and Root vegetables for another wonderful flavor twist on a classic dish.

How-To Make an Easy Pot Pie Crust

Store-bought puff pastry makes pot pies so much less filling and heavy and it’s also way easier too! Before adding the pastry, ladle the soup base into bowls and place on a sheet pan. This will make it easier to take four bowls in and out of the oven at the same time without disrupting the pastry tops.

It’s best if the soup base is not too hot otherwise it will melt the puff pastry and prevent it from puffing up. The temperature should be just warm. It will become piping hot in the oven as the pastry bakes.

Puff Pastry Buying Tip:

Look for puff pastry squares in the Middle Eastern markets, they typically sell them in large, single-serving squares, which are the perfect size for covering a bowl. I also love to serve these pot pies in French lion’s head bowls. Their footed base makes this dish even more elegant to serve for a special occasion.

When you brush the egg wash on the pastry, be sure to brush a bit on the sides of the bowl too, that will help the pastry affix to the bowl and prevent it from sliding into your soup base as it bakes!

I love to serve this kind of comfort food for special occasions because it immediately puts everyone at ease and feels festive at the same time. To continue with the “comfort-themed” dinner, serve my Chocolate Cream Pie for dessert!

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