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Homemade Chicken Pot Pie

20 Minutes + 25 minutes baking



Tell everyone you’re having Homemade Chicken Pot Pie for dinner and see how big their smiles are. This cozy chicken pot pie recipe is the ultimate comfort food and is absolutely perfect for fall season.

If you’re looking for the easiest weeknight dinner possible, consider preparing some elements of the pie in advance. You can dice your vegetables, use shredded chicken, and definitely use puff pastry or a store-bought pie crust. The whole process will be much smoother then. And what is the best? You can even prepare the entire dish in advance and simply reheat it when you want to dig into a bowl of cozy goodness.

This recipe takes a bit of time, but is really easy to prepare. And it tastes so good that the time spent in the kitchen is definitely worth it.

Looking for more comforting meals? Try also this Creamy Pesto Chicken Gnocchi!



Adjust Servings
1 tablespoon olive oil
1 large onion
500 grams chicken
400 grams button mushrooms
2 large carrots
2 celery stalks
2 tablespoons butter
40 grams flour
250 ml chicken stock
200 ml milk
1 1/2 teaspoon garlic powder
1 1/2 teaspoon dried thyme
1 teaspoon dijon mustard
50 grams parmesan cheese
1 puff pastry sheet
1 egg - whisked
salt and pepper to taste
sesame seeds to finish *optional
Nutritional Information
473 Calories
30 g Fat
22 g Protein
30 g Carbs
6 g Sugars


Veggie Medley
In a large skillet or pot, heat olive oil over medium heat. Add the finely diced onion and sauté until translucent. Add diced chicken into the pot, seasoning generously with salt and pepper. Cook until the chicken starts to brown.
Fold in the diced celery stalks and carrots, ensuring they get a good toss in the chicken's juices. Follow up with thinly sliced button mushrooms. Cook for 5-7 minutes.
Mark as complete
Roux Magic
Gently melt butter into the veggie-chicken mixture. Once the butter is melted, sprinkle over the flour, ensuring it evenly coats the mixture, forming a roux. Reduce heat to low and add the garlic powder and dried thyme.
Pour in chicken stock and milk in a steady stream, stirring continuously to avoid lumps. The mixture will begin to thicken as it absorbs the roux. Allow the mixture to gently simmer for 15 minutes.
Mark as complete
Assemble the Pie
Now preheat the oven to 200°C. Stir the dijon mustard and grated parmesan cheese into the filling. Carefully transfer your filling into a baking dish, ensuring an even spread. Cover your pie with the puff pastry sheet, brush it with the whisked egg and sprinkle sesame seeds over the top.
Bake in the preheated oven for 25-30 minutes or until the puff pastry puffs up into a golden, flaky crust. Serve hot and enjoy!
Mark as complete
The size of your baking dish can affect the baking time. A deeper dish might require a bit longer in the oven, while a wider, shallow dish might bake quicker. Keep an eye on the puff pastry—it should be golden brown when done.
If your filling is too thin, you can mix an additional tablespoon of flour with a bit of cold water to make a slurry and stir it into the pot. Conversely, if it’s too thick, add a splash more chicken stock or milk to thin it out.
You can add or substitute veggies based on preference or what's in season—green peas, diced potatoes, or green beans would be excellent additions.
Almond milk or soy milk can replace the regular milk.
If puff pastry isn’t available, a store-bought pie crust or homemade biscuit dough can be used as the topping. Remember, baking times might vary.
Store the pot pie in an airtight container in the fridge for up to 3-4 days.
This pie freezes well. Once cooled, wrap it tightly in plastic wrap, followed by aluminum foil. It can be stored in the freezer for up to 2 months. To reheat, bake from frozen at 190°C until heated through and the crust is crispy—typically about 45 minutes.

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