Chicken Pot Pie
About This Chicken Pot Pie
This chicken pot pie is layered with flavor thanks to crispy bacon, a flavorful & creamy sauce, tender vegetables, and shredded rotisserie chicken. You can top it with puff pastry only, or line the bottom of the pan for an even more puff pastry which is kind of the best way to consume chicken pot pie. It’s simple, hearty, and always a crowd-pleaser.
Why You’ll Love It
Rich, creamy, and ultra-comforting
Uses rotisserie chicken to save time
Puff pastry gives a crisp, flaky, golden topping
Make-ahead friendly
Easy to customize with veggies you have on hand
Ingredients You’ll Need
Bacon
Onion, garlic, carrots
Frozen peas
Flour
Thyme + rosemary
Better Than Bouillon chicken base
Heavy cream
Rotisserie chicken
Puff pastry
Egg (for egg wash)
How to Make It
Cook bacon and set aside, keeping a few tablespoons of the bacon fat in the pan. Sauté onions, garlic, and carrots until tender, then stir in flour to form a light roux. Whisk in the bouillon mixture and heavy cream until thickened. Add herbs, bacon, peas, and shredded chicken. Pour into a baking dish. Top with puff pastry (bottom crust optional), brush with egg wash, and bake until golden, bubbly, and crisp. Let cool slightly before serving.
Tips for Success
If using puff pastry on the bottom, blind-bake first so it stays crisp.
Cut the top pastry into squares for easy serving and even browning.
Use rotisserie chicken to save time.
Let the pot pie cool for 10 minutes so the filling can thicken.
Frequently Asked Questions
Can I make this ahead?
Yes. Prepare the filling and refrigerate for up to 2 days. Add the puff pastry right before baking.
Can I freeze chicken pot pie?
Yes. You can freeze it before baking or after baking. If freezing unbaked, assemble fully (with pastry on top), wrap tightly, and freeze up to 3 months. Bake from frozen at 375°F and add extra time. If freezing after baking, let it cool completely, wrap well, and reheat at 350°F until hot.
Can I use milk instead of heavy cream?
You can, but the sauce will be thinner. Half-and-half is a better swap.
Can I use leftover turkey or ham?
Yes — substitute an equal amount for the chicken.
What vegetables work besides peas and carrots?
Corn, potatoes, mushrooms, celery, or green beans all work well.
Do I need puff pastry on the bottom?
No. It’s optional. Using only a top crust keeps things lighter and quicker.
What to Serve With It
Simple green salad
Roasted broccoli or Brussels sprouts
Mashed potatoes
Buttered noodles
Crusty bread
More Cozy Dinner Recipes
Chicken Pot Pie
Ingredients
- 12 oz bacon, sliced
- 2 - 3 tablespoons bacon grease
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 4 medium carrots, diced
- 1 cup frozen peas
- 1/4 cup flour
- 1 teaspoon thyme
- 1/2 teaspoon dried rosemary
- 3 tsp Better Than Bouillon Chicken Bouillon
- 2 cups water
- 2 cups heavy cream
- 1 teaspoons salt (adjust to taste)
- 3 cups rotisserie chicken, shredded
- 1-2 sheets frozen puff pastry, thawed and cut into squares (1 sheet for top only, 2 sheets if you want puff pastry on the bottom)
- 1 egg (for egg wash)
Instructions
- Preheat your oven to 400°F (200°C).
- If you only want pastry on the top, skip this step: Roll out one puff pastry sheet slightly if needed and fit it into the bottom of your 9x13 pan. The sheet should be going up the sides of the pan as well. Use a fork to prick holes all over the pastry, including the sides.
- Bake for 12-15 minutes until it looks lightly golden. Let it cool while you make your filling.
- In a large skillet, cook the bacon until crispy. Remove and set aside, reserving 2-3 tablespoons of the bacon grease in the pan.
- Add the chopped onion to the skillet with the bacon grease and sauté until softened (about 5 minutes).
- Add the minced garlic and cook for another 1-2 minutes, until fragrant.
- Add the diced carrots and cook until tender (about 7-10 minutes).
- Stir in the flour, cooking for 1-2 minutes to remove the raw taste.
- In a separate bowl, dissolve the Better Than Bouillon in 2 cups of hot water.
- Slowly whisk the chicken stock to the skillet, along with the heavy cream, whisking constantly. Let the sauce simmer until it thickens slightly.
- Add thyme, rosemary, bacon, chicken, and peas. Season with salt and pepper. Simmer for a few minutes, then remove from heat.
- Pour the filling into a 9x13-inch baking dish.
- Layer the puff pastry squares on top of the filling, slightly overlapping them.
- Brush the puff pastry with a beaten egg for a golden finish.
- Bake the pot pie in the preheated oven for 30-35 minutes, or until the puff pastry is golden and crispy.
- Let it cool slightly before serving.
