Chicken Supper Pie Pot

The first time I made chicken pot pie, I was recovering from a particularly nasty winter cold and craving something that felt like a warm hug. My grandmother had always made hers with a from-scratch crust, but I discovered that using good quality puff pastry actually gives you those gorgeous, towering layers that everyone fights over at the dinner table. Now it is become my go-to when I want to serve something impressive without spending hours in the kitchen.

Last February, during that awful ice storm that trapped us inside for three days, I made three of these pies and shared them with neighbors who were also stuck at home. Something about a bubbling, golden pot pie sliding out of the oven just makes people feel taken care of, and I ended up with more requests for the recipe than I could keep track of.

Ingredients

• 500 g boneless chicken: I prefer thighs for their moisture and flavor, but breasts work perfectly fine if that is what you have on hand
• 1 medium onion, 2 carrots, 2 celery stalks: This classic trio creates the aromatic base that makes the filling taste like it simmered all day
• 150 g frozen peas: Frozen peas actually work better here than fresh because they hold their shape during baking and stay sweet
• 2 cloves garlic: Do not be tempted to add more or it will overpower the delicate sauce
• 50 g unsalted butter: Using unsalted butter lets you control exactly how salty the final dish becomes
• 40 g all-purpose flour: This creates the roux that thickens your sauce into something velvety and luxurious
• 500 ml chicken stock: Homemade stock is lovely, but a good quality store-bought one works perfectly well
• 120 ml whole milk or cream: Cream makes the sauce richer, but whole milk keeps it lighter while still being satisfying
• 1 tsp Dijon mustard: This secret ingredient adds a subtle depth that makes people ask what is different about your pie
• 1 sheet puff pastry: Keep it frozen until you need it, and thaw it in the fridge overnight for best results
• 1 egg, beaten: This creates that gorgeous professional-looking shine on your finished pastry
• 1 tsp fresh thyme: Fresh thyme pairs so beautifully with chicken, though half a teaspoon of dried works in a pinch

Instructions

Build your flavor base:

Melt the butter in a large skillet over medium heat and add your onion, carrots, and celery, letting them soften until they are fragrant and starting to turn translucent

Add the aromatics and chicken:

Stir in the garlic for just one minute so it does not burn, then add your diced chicken and cook until it is no longer pink on the outside

Create your sauce:

Sprinkle the flour over everything and stir constantly for two minutes to cook out the raw flour taste, then slowly pour in your stock while stirring

Thicken and season:

Add the milk or cream and let everything simmer until it coats the back of a spoon, then stir in the mustard, thyme, peas, and parsley

Assemble and bake:

Pour the filling into your baking dish, drape the pastry over the top, trim the edges, cut steam vents, brush with egg, and bake until everything is bubbling and golden

Save

My daughter now requests this for every birthday dinner, which has somehow become a tradition I never expected but absolutely cherish. There is something about gathering around a steaming pot pie, breaking through that crispy top together, that turns a regular Tuesday into something worth remembering.

Making It Ahead

You can prepare the entire filling up to two days in advance and keep it refrigerated in an airtight container. When you are ready to bake, just reheat it gently in a pan until warm (not hot) before pouring into your dish and topping with pastry.

Perfect Pastry Every Time

Keep your puff pastry cold until the moment you need it, and work quickly once it is out of the package. If the pastry becomes warm and sticky, pop it back in the fridge for 15 minutes before continuing—it will bake up much flakier that way.

Serving Suggestions

A crisp green salad with a vinaigrette cuts through the richness beautifully, and I always put a bottle of hot sauce on the table for those who like a little kick. The leftovers, if you have any, reheat surprisingly well in a 350°F oven for about 20 minutes.

• This pie freezes beautifully before baking—just wrap it tightly and freeze for up to a month
• If you want to make individual portions, use ramekins and cut the pastry into circles slightly larger than each one
• The egg wash can be replaced with a little milk brushed on top if you have an egg allergy in the family

Save

I hope this becomes one of those recipes you turn to again and again, the kind that makes your kitchen smell like home and your people feel loved.

Recipe FAQs

→ Can I make this ahead of time?

Assemble the filling and pastry up to a day ahead. Cover tightly and refrigerate. Add 5-10 minutes to baking time if baking cold from the refrigerator.

→ Can I freeze this dish?

Yes, freeze unbaked for up to 3 months. Thaw overnight in the refrigerator before baking, or add 15-20 minutes to the baking time.

→ What can I substitute for the puff pastry?

You can use homemade pie crust, biscuit dough, or even mashed potatoes for a shepherd's pie style topping.

→ How do I know when it's done?

The pastry should be deep golden brown and the filling should be bubbling visibly through the steam vents. An instant thermometer inserted into the center should read 165°F (74°C).

→ Can I use rotisserie chicken?

Absolutely. Use about 3 cups of shredded rotisserie chicken and skip step 3. Add the chicken when you stir in the peas and herbs.

→ How do I prevent a soggy bottom crust?

Ensure the filling is thickened before pouring into the dish. You can also brush the bottom of the pastry with egg white or partially bake it before adding the filling.