Using leftover chicken, this Easy Chicken Pot Pie Recipe requires very little prep, but is oh-so-comforting! There’s lots of veg, chunks of chicken and tart cranberry all bathed in a rich gravy. Topped with buttery puff pastry, it makes for one delicious meal.
I’ve been holding out on you guys. Not intentionally, though – I’d never do that! I’ve been making this chicken pot pie recipe FOREVER! I often make it with leftover turkey, but sometimes with chicken. I started to make it during the holidays after the big ‘turkey day’ feast. The recipe works well with either and I’m pretty confident you’re gonna love it as much as we do in our home.
How to Make Chicken Pot Pie
This easy chicken pot pie couldn’t be simpler to whip up. It uses pretty simple pantry staples, leftover chicken and store bought puff pastry (so there’s definitely time savers used in this recipe). So, how do you pull it all together?
- Cook onion, then garlic for a bit.
- Add veggies, salt, pepper and herbs and cook for a few minutes.
- Stir in mustard and flour.
- Pour in chicken stock and cook a little until thickened to make the gravy.
- Stir in cooked chicken, cranberries and peas.
- Place in serving dishes, top with puff pastry and bake until bubbling and top is golden brown.
- Easy peasy, right?
Tips for Making this Puff Pastry Chicken Pot Pie
- This chicken pot pie uses leftover cooked chicken. Like I mentioned above, I’ve also made with leftover cooked turkey and it works wonderfully! Great for those Thanksgiving or Christmas leftovers.
- The dishes I used were not much more than a cup in size (which is a good ladle-sized portion). It’s the perfect size for little individual chicken pot pies. However, if your dishes are smaller or larger, the portions you yield will vary. Alternatively, I’ve also made this chicken pot pie into a larger dish and it worked great.
- Place the individual dishes on a sheet pan for easy clean up should there be any spills.
- Cut the veggies small enough so they cook through. The carrot and celery should be cut into 1/4 slices and the sweet potato into small cubes.
- Cranberries are in no way traditional in chicken pot pie. I starting making this recipe after Christmas and have always used cranberries. They add a pop of flavour and a little tartness to the recipe. If you rather omit them, that’s a-ok too.
- Like your chicken pot pie a little more ‘saucey’, simply add a little more chicken stock to the mix (about 1/2 cup or so).
- Keep the puff pastry cold until ready to use. You don’t want a soggy crust! Here’s some great tips.
- I cut the puff pastry to fit just over the chicken pot pie mixture. However, if you like, you can simply cut into square and place over top (it’s a little easier to do that). Slit a couple of times with the tip of a knife to allow some air to escape if you don’t want the puff pastry puffing up too high.
- Let the pot pie cool for 10-15 minutes before digging in. It’s hot!
I couldn’t resist snapping a pic while the pot pies were cooking. They look so temping, don’t they?? And the smell? Heavenly!
Other Easy Recipes Using Leftover Chicken
- Homemade Chicken Noodle Soup
- Southwest Chicken Salad
- Chicken and Cheese Quesadillas
- BBQ Chicken Flatbread Pizza
Hope you love this easy chicken pot pie recipe as much as I do!
Until next time, take care and chit chat again soon 🙂
~Dawn
P.S. If you think this easy chicken pot pie recipe will make your belly happy too, please be sure to Pin for later. Many thanks, you guys! XO
Easy Chicken Pot Pie Recipe
Using leftover chicken, this easy chicken pot pie recipe requires very little prep, but is oh-so-comforting! There's lots of veg, chunks of chicken and tart cranberry all bathed in a rich gravy. Topped with buttery puff pastry, it makes for one comforting meal.
Prep Time 20 minutes
Cook Time 45 minutes
Cooling 15 minutes
Total Time 1 hour 20 minutes
Servings 6 small servings
Calories 410kcal
Ingredients
- 1.5 tbsp olive oil
- 1 onion -diced
- 3 cloves garlic -minced
- 2 stalks celery -cut into 1/4 slices
- 1 carrot -cut into 1/4 slices
- 1 small sweet potato -cut into small cubes
- 1.5 tsp herbes de provence
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp Dijon mustard
- 3 tbsp all purpose flour
- 1.5 - 2 cups chicken stock - I used 'unsalted'
- 2.5 cups cooked chicken -cut into bite-sized pieces (or turkey)
- 1 cup fresh cranberries
- 3/4 cup frozen peas - I used 'small' variety
- 230 g roll butter puff pastry -roughly that size (may vary depending on brand you use)
- 1 egg -whisked with fork
Instructions
- In a dutch oven on medium heat add olive oil. Add onion and cook until translucent, about 5 minutes. Meanwhile, preheat oven to 375 F.
- Add garlic and cook 1 minute.
- Add celery, carrot, sweet potato, herbes de provence, salt, and pepper. Stir to combine. Cook veggies 5 minutes until they start to get a little tender, stirring often.
- Stir in Dijon mustard. Sprinkle flour over top and stir to combine. Stir to combine.
- Add chicken stock (start with 1.5 cups and add additional 1/2 cup if you want it more saucey), bring to simmer and cook 3 minutes. Add chicken (or turkey), cranberries and peas. Stir to combine.
- Pour mixture into individual dishes (mine were a little more than 1 cup size -use what you have) or one casserole dish and top with puff pastry. Brush puff pastry with egg that has been whisked. Place on baking sheet (to catch any spills). Bake for 45 minutes. Let cool 15 minutes before cutting. Enjoy!
Notes
- This chicken pot pie uses leftover cooked chicken. Like I mentioned above, I've also made with leftover cooked turkey and it works wonderfully!
- The dishes I used were not much more than a cup in size (which is a good ladle-sized portion). It's the perfect size for little individual chicken pot pies. However, if your dishes are smaller or larger, the portions you yield will vary. Alternatively, I've also made this chicken pot pie into a larger dish.
- Place the individual dishes on a sheet pan for easy clean up should there be any spills.
- Cut the veggies small enough so they cook through. The carrot and celery should be cut into 1/4 slices and the sweet potato into small cubes.
- Cranberries are in no way traditional in chicken pot pie. They add a pop of flavour and a little tartness to the recipe. If you rather omit them, that's a-ok too.
- Like your chicken pot pie a little more 'saucey', simply add a little more chicken stock to the mix (about 1/2 cup or so).
- Keep the puff pastry cold until ready to use.
- I cut the puff pastry to fit just over the chicken pot pie mixture. However, if you like, you can simply cut into square and place over top (it's a little easier to do that). Slit a couple of times with the tip of a knife to allow some air to escape if you don't want the puff pastry puffing up too high.
- Let the pot pie cool for 10-15 minutes before digging in. It's hot!
Nutrition
Calories: 410kcal | Carbohydrates: 33g | Protein: 20g | Fat: 22g | Saturated Fat: 7g | Cholesterol: 81mg | Sodium: 424mg | Potassium: 432mg | Fiber: 3g | Sugar: 4g | Vitamin A: 101.9% | Vitamin C: 15.5% | Calcium: 4.6% | Iron: 12.5%
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