Make Chicken Pot Pie without the hassle and in less time. When you want a filling dinner, look no further than this recipe. Stovetop Chicken Pot Pie is a proven easy cold weather comfort food.
Your favorite chicken pot pie ingredients are chopped up, sautéed and stirred into a creamy broth to create the pot pie filling. While that cooks, slices of puff pastry are seasoned and baked to crispy perfection for that bite of crust.
If you enjoy this recipe you may also like my Chicken Pot Pie Soup, my Turkey Pot Pie Mac and Cheese or even my Classic Chicken Pot Pie recipes.
Jump to:
What is in chicken pot pie?
Chicken pot pie is made from a combination of hearty vegetables, chicken, broth and cream. You can change up the vegetables but this recipe works well with a classic mirepoix of carrots, celery and onion. It also wouldn't be chicken pot pie without peas.
Normally chicken pot pie uses a pie crust but in the stovetop chicken pot pie version, I used puff pastry strips to create the perfect bit of crunch, which is everyone's favorite part of pot pie.
How do you reheat stovetop chicken pot pie?
This recipe is easier to heat up than traditional pot pies because you can easily microwave it without worrying over a soggy crust. It can also be reheated on the stovetop as well. The puff pastry strips can be warmed up in the oven for a few minutes until warm or on a countertop toaster oven. If you microwave the puff pastry, it may become soggy and lose that crisp.
Can you freeze chicken pot pie?
You may freeze this version of Pot Pie easily. I would transfer the pot pie into a sealed plastic container and store in the freezer. The puff pastry won't be able to be refrozen once baked but if you are preparing the meal ahead of time, make the chicken mixture first and make the puff pastry when you are serving the dish.
Hacks for making an easy recipe
- Use rotisserie chicken or leftover chicken breast
- Use frozen puff pastry
- Some stores will sell mirepoix (Trader Joe's!) which will save you time
- Keep kitchen staples, like stock, butter, seasonings, etc on hand
- Use fresh vegetables if possible to have better texture in the pot pie
Ingredients Needed
- 2 Tbsp Olive Oil
- 1 Small Onion Diced
- 2 Carrots Sliced
- 2 Celery Ribs Sliced
- 2 Cloves Garlic Minced
- 2 Sprigs Thyme
- Salt
- Pepper
- ¼ Cup Flour
- 2 Cups Chicken Broth
- ¼ Cup Heavy Cream
- 1 ½ Cups Chicken Cooked and cubed
- 1 Cup Peas Frozen
- 1 Sheet Frozen Puff Pastry
Equipment Needed
- Cutting Board
- Chef's Knife
- Baking Sheet
- Pastry Brush
- Wooden Spoon
- Sautee Pan
Storage Tips
Fridge: Store pot pie in a sealed container and store in the fridge for up to 4 days. To reheat, either warm up with the microwave or on the stovetop.
Freezer: Store in an airtight container in the freezer for up to 2 months. To reheat, defrost in the microwave and heat until warmed through.
Puff Pastry: Place leftover puff pastry in a sealed container and store in the fridge. To reheat, place in the oven at 350 degrees for up to 5 minutes or until warmed through.
Prepped Veggies: You can save time by prepping the veggies in advance. Once cut, place veggies in a sealed container and store in the fridge for up to 3 days before use.
Stovetop Chicken Pot Pie
Equipment
Ingredients
- 2 Tbsp Olive Oil
- 1 Small Onion Diced
- 2 Carrots Sliced
- 2 Celery Ribs Sliced
- 2 Cloves Garlic Minced
- 2 Sprigs Thyme
- Salt
- Pepper
- ¼ Cup Flour
- 2 Cups Chicken Broth
- ¼ Cup Heavy Cream
- 1 ½ Cups Chicken Cooked and cubed
- 1 Cup Peas Frozen
- 1 Sheet Frozen Puff Pastry
Instructions
- Preheat oven to 400
- In a large dutch oven, combine olive oil, carrots, celery, onion, garlic and thyme over medium-high heat. Season generously with salt and pepper. Cook until onion and celery have become translucent.
- Add flour to mixture and stir to combine. Stir in chicken broth and cream, then bring mixture to a simmer.
- Add chicken and peas to mixture. Continue to cook until sauce has thickened. Season to taste with salt and pepper.
- Roll out thawed puff pastry dough on a lightly floured surface. Slice dough into 2 inch X 4 inch strips and transfer to a parchment paper lined baking sheet.
- Brush dough with egg wash and season top with thyme and salt.
- Bake puff pastry for 15 minutes or until top is golden brown and pastry is crispy. Serve with chicken mixture and enjoy!
Nutrition
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please refer to our privacy policy for more information.
Arya's Corner
She laid like this for 30 minutes, I can't even, she's just too cute!
About Michelle
Hello! I'm Michelle Boulé. I'm a photography nerd, cat mom and all around foodie. Join me in making some of my favorite comfort foods!
Lisa Huff says
Ohhhh saving this one for chilly fall and winter nights. Perfect comfort food!
Beth says
Perfect, tasty comfort food right here!! Delish!
Genevieve says
Well this recipe looks dreamy and perfect for fall! So much yum!
Natalie says
I love chicken pot pie! Looks so delicious and comforting! Can't wait to try this recipe in the winter.
Veena Azmanov says
This Pot Pie is so creamy and looks delicious. i want to surely make it on my weekend.