Creamy, cheesy, and topped with golden puff pastry, this Chicken Pot Pie is comfort food at its best—easy and delicious!
During my years living in England, I fell in love with one of life’s greatest comforts: a hearty, savory pie. There’s just something magical about a warm, golden Chicken Pot Pie packed with tender chicken, flavorful mushrooms, and creamy sauce topped with flaky, buttery puff pastry —it’s pure comfort in every bite! And let me tell you when you add a layer of gooey, melty cheese? Game. Changer.
What I love most about this dish is how easily it fits into a busy schedule! You can prep the filling a day ahead or assemble the pie hours before dinner. Then, just pop it in the oven when you’re ready! The result? A warm, comforting meal that’s perfect for hectic evenings when you still want something homemade and delicious.It truly ranks among the ultimate comfort food classics like Meatloaf, Fettuccine Alfredo, Hamburger Gravy, and Homemade Lasagna. Simple, satisfying, and totally delicious!
Why This Recipe Works
- Cheesy Goodness: A generous layer of melted cheddar adds richness to every bite.
- Flaky Puff Pastry: Skip the fuss of traditional pie crust with this light, buttery topping.
- Quick and Customizable: Perfect for busy nights, with plenty of options to make it your own.
Recipe Shortcuts
- Use frozen pre-chopped onions and mushrooms to cut prep time.
- Buy pre-cooked rotisserie chicken to skip cooking the meat from scratch.
Ingredient Notes
- Chicken:
- Best Choice: Use cooked rotisserie chicken for convenience and flavor.
- Substitutions: Leftover turkey or shredded store-bought roast chicken work just as well.
- Where to Find: Pre-cooked chicken is often in the deli section or refrigerated cases.
- Puff Pastry:
- Best Choice: Opt for an all-butter puff pastry for extra flakiness.
- Substitutions: Crescent roll dough can work in a pinch.
- Where to Find: Look in the frozen aisle, near desserts or specialty breads.
- Cheddar Cheese:
- Best Choice: A sharp cheddar gives bold flavor.
- Substitutions: Try gruyere, mozzarella, or a blend for a unique twist.
- Where to Find: Look in the dairy section, often near pre-shredded options.
Step By Step Instructions
You can find the full, printable recipe at the bottom of this post (click the button above), but you can read a summary with step-by-step instructions and photos for each step below.
Preheat your oven to 400°F (200°C). Grease a pie dish lightly with oil or butter.
Heat the olive oil in a skillet over medium heat. Sauté the onions and mushrooms until golden, about 5 minutes. Add 2 minced garlic cloves and cook for 1 minute.
Sprinkle the flour over the vegetables, stirring constantly. Slowly add the chicken stock and milk, whisking to prevent lumps.
Stir the cooked chicken, 1 handful chopped parsley, salt, and pepper. Simmer for 5 minutes. Taste for seasoning and add more salt if needed.
Transfer the filling to an ovenproof dish, spreading it evenly across the top. Allow it to cool completely, then refrigerate for 30 minutes to set. Sprinkle the grated cheddar cheese over the top. Cover with puff pastry, trimming excess and sealing edges. Then brush with an eggwash.
If you’re using an oven-safe skillet, you can make your pie right in the same pan! Just be sure to cool the filling and the pan before topping with the puff pastry.
Bake for 25–30 minutes until the pastry is puffed and golden. Let cool for 10 minutes before serving.
Erren’s Top Tips
- If you’re using an oven-safe skillet, you can make your pie right in the same pan! Just be sure to cool the filling and the pan before topping with the puff pastry.
- Always put puff pastry in the oven while it’s still cold. This helps it bake up as puffy and flaky as possible.
- Adjusting the filling: If the filling is too thick, add a bit of broth. If it’s too thin, simmer for a few minutes to thicken it.
- Save time by using rotisserie chicken instead of cooking it yourself.
- Let the pot pie sit for 10 minutes after baking. This helps the filling set, so it’s easier to serve.
- For even cooking, rotate the pie halfway through baking.
- To prevent soggy pastry, chill the assembled pie for 10 minutes before baking.
Storage & Freezing Instructions ❄
Make ahead: You can assemble this pot pie up to a day in advance. Simply cover it, refrigerate, and bake when ready. It’s great for busy days or hosting guests.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for 10–15 minutes.
Freezing: Freeze the fully assembled, unbaked pie. Wrap tightly in foil and plastic wrap for up to 2 months. Bake directly from frozen, adding 10–15 minutes to the cook time.
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Let’s Make Cheesy Chicken Pot Pie with Puff Pastry
Ingredients
- 1 tablespoon olive oil
- 1 pound cooked chicken meat removed from the bone and chopped
- 1 onion chopped
- 2 cloves garlic chopped
- 8 ounces button mushrooms or pre-sliced baby bella mushrooms
- 2 tablespoon flour
- 2 cups chicken stock
- 2 cups milk
- salt and Pepper to taste
- 1 handful fresh parsley chopped
- 3 ounces cheddar cheese grated
- 1 lb puff pastry fresh or frozen and defrosted
- 1 egg beaten
Instructions
- Heat the oven to 400°F/ 200°C
- Heat the oil in a large, non-stick frying pan.
- Add the onions and mushrooms, then fry on a high heat for another 3 mins until the onions start to brown.
- Add the garlic and cook another minute.
- Add the flour into the pan and cook, stirring, for 1 min.
- Remove the pan from the heat, gradually stir in the stock, followed by the milk, then add the chicken, salt, pepper, and and parsley. Bring to a boil, lower the heat to low, and simmer for 5 minutes to thicken. Taste for seasoning and add more salt as needed.
- Spread the filling in a 10-inch (round or square) ovenproof dish and chill for 30 minutes.
- If necessary, roll out your pastry to cover the top of your pan, leaving about an inch of extra dough. Top the filling with cheddar cheese, cover with puff pastry, and press down firmly to seal and crimp the edges. Then, finish by brushing with the beaten egg.
- Prick the top of the pastry with a fork (or make slits with a knife), and then bake for 25 to 30 mins or until the pastry is risen and dark golden brown.
- Allow to rest for 10 minutes before serving.
Tips + Notes
- For even cooking, rotate the pie halfway through baking.
- To prevent soggy pastry, chill the assembled pie for 10 minutes before baking.
- Add a dash of nutmeg to the sauce for a subtle warmth.
Karine Burns says
my mum used to make a chicken & cheese but unfortunately she passed away in 2019 & iit was 1 recipe I never got from her. so when my daughter asked me to make her grandma’s chicken pie I googled & found this recipe. I used my mum’s recipe for ruff puff pastry & this one for the filling & it was delicious. it wasn’t like her grandma’s but my daughter loved it too so a winner 🏆
Erren's Kitchen says
Sorry about your mom! 💕 So glad it made your daughter happy!!
David Evans says
I made this without the pastry, but with a sliced jacket potato topping. Didn’t have time to shop for the pastry but the whole thing was lovely.
Erren Hart says
That’s great to hear, David! I’m so glad you enjoyed it!