Easy Chicken Pot Pie Recipe {Individual or Casserole}

Name: Easy Chicken Pot Pie Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 80 min
Yield: 6 small servings
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 (-or mixture of dried thyme and rosemary); 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 (-or frozen); 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)

February 3, 2019 Updated: March 13, 2019 By Dawn Coombs 40 Comments

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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 puff pastry chicken pot pie recipe FOREVER! I make it with either leftover chicken or turkey (whatever I happen to have on hand). 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 some 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?

How to Thaw Puff Pastry

Thawing puff pastry is important and a key part of this chicken pot pie recipe that shouldn’t be overlooked. You want that golden delicious, crispy, buttery crust, don’t ya? Yeah, me too. Butter gets me every.single.time. Freaking story of my life, lol.

Look for an ‘all butter’ puff pastry for the best taste. Now, the best way to thaw puff pastry is in the refrigerator overnight. If you don’t have that kind of time, place on your kitchen counter (wrapped in plastic) and let thaw until *just* pliable enough to handle (depending on how warm it is in your home/time of year, it may take 2-4 hours).

Don’t let the puff pastry get too soft though. If you thaw on the counter for too long it may start to dry out and the butter will soften/melt. When the pastry softens too much, you’ll lose all those buttery layers….and ain’t nobody got time for that! If you feel it’s thawed too much, no worries! Place in the fridge to firm up a little.

The key here is to keep the puff pastry cold (but pliable) until ready to use!

When it’s go time, unwrap, gently unroll puff pastry and remove any paper that’s on there. Lightly dust your counter to roll out the puff pastry so it will fit your serving dish. Don’t roll/flatten too much because, again, those buttery layers!

Can I Make a Chicken Pot Pie Casserole Instead of Individual Chicken Pot Pies?

Yes! Absolutely! Most times, that’s exactly what I do. Just pour the mixture into one casserole dish (the one I use is roughly 12 x 8…use what you have on hand close to that) and top with a sheet of puff pastry. You may have to roll the pastry out a little to extend all over the filling. Then, bake per instructions.

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, Christmas or Sunday supper leftovers.
Place the individual dishes (or casserole dish, depending on what you’re using) 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 inch 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’, add a little more chicken stock to the mix (about 1/2 cup or so).
Like mentioned above, keep the puff pastry cold until ready to use. You don’t want a soggy crust! Here are 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 a 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.
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

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

Individual chicken pot pies on a board alongside chopped sweet potato, peas and cranberries.

5 from 20 votes