Super Easy Chicken Pot Pie

For the chilly fall and winter nights, I often have the need to cook some comfort food. I love Ina Garten’s recipe, but who has the time to make the dough and roast chicken?? I have patients to see, finals to study for! I modified it slightly to make it easy, but still home made and delicious (not gonna pull a Sandra Lee and use canned food). I use leftover rotisserie chicken, which we usually buy from Costco for dinner, then cut it up for salad the rest of the week, and I just happened to have leftover pastry puff from making apple turnovers, too! For fast dinners, I always keep a jar of Better than Boullion chicken base in the fridge. It lasts a very long time in the fridge, and comes in handy when you don’t have chicken broth on hand. This is a chicken pot pie, made easy, and still fresh and delicious. And the best part is you can make it ahead and store in the fridge until you want to bake it!

Pot Pie

Super Easy Chicken Pot Pie

Servings: 4

Prep time: 20 min, Total time: 50 min


  • 3-4 tbsp butter
  • 1/2 cup onion (diced – about 1/2 small onion)
  • 1/2 cup celery (diced – about 2 stalks)
  • 1/2 cup carrot (diced – about 1-2 carrots)
  • 2 Tbsp flour
  • 1 tbsp Better than Boullion chicken base, or 1 chicken bouillon cube
  • 2 cups milk
  • 1/2 cup heavy cream
  • 2 cups of cooked chicken (diced)
  • 1/2 cup frozen peas (or mixed frozen vegetables)
  • 1 tsp fresh thyme
  • 1/8 cup fresh parsley (optional)
  • Salt/Pepper
  • 1 sheet frozen pastry puff
  • 1 egg/1 tbsp water for egg wash (optional)
  • 9 1/2 glass pie pan


Preheat oven 400 F. Allow pastry puff to thaw at room temperature and gently unfold onto a floured surface

1. Start by melting butter over med-high heat.

2. Once melted, add in your onion, celery and carrots. Cook until tender and onions are translucent (about 10 min).

3. Add in flour and cook on low heat for 2 minutes.

4. Add in your bouillon/chicken base, milk and heavy cream. Bring to a simmer and simmer over low heat and continuously stir for a few minutes until thickened.

5. Slowly stir in your chicken and peas.

6. Add in thyme, parsley, salt and pepper to taste. Simmer for a few more minutes.

7. Pour chicken mixture into your pie pan.

8. Cut the pastry puff sheet into 12 equal strips. Lay the strips on top like a grid pattern. If you have pieces leftover you can always fill in the spaces on top.

9. Brush the egg wash on top with a pastry brush.

10. Bake for 30 minutes. The pastry puff will turn a golden brown. Cool for 5 min before serving. Enjoy!

Pot pie 2

The Aftermath


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