This homemade chicken pot pie is a comforting dinner that tucks a velvety sauce loaded with chicken and vegetables beneath crisp, buttery pastry. My modernized version puts an unforgettable twist on the classic American dish without losing any of its hearty, cozy charm.
I would so much rather cook something comforting and classic, like my Turkey Pot Pie or this Homemade Shepherd’s Pie, over a fancy meal any day. Nothing beats those ear-to-ear smiles on my family’s faces when I serve cozy comfort food for dinner.
Chicken Pot Pie
Chicken pot pie is one of those dishes that I could bet almost every family in America has made at one point or another. There are two parts to this hearty meal: (1) a creamy sauce that’s packed with chicken and vegetables, (2) baked inside a buttery pie crust. It’s rustic, humble, and just all-around delicious.
I’ve loved pot pie for as long as I can remember, but I have one gripe with the traditional version… Baking the filling fully enclosed in pastry turns the perfectly cooked chicken and tender vegetables into mush. It’s why I have to bake the pastry before adding it to the chicken pot pie filling.
I tested this recipe both ways: first, the traditional way, with the filling wrapped and baked in pastry, and second, with the pastry baked separately and placed on top of the filling. My family didn’t care for the classic, but went absolutely nuts for my modernized second version. The pie crust was crisp, buttery, and sturdy enough to hold the creamy filling inside. I’ll never make it the classic way again!
Ingredients and Substitutions
- Chicken – For this recipe, I dry brine a whole 3 ½ to 4-pound chicken overnight, then pan-roast it. You can season and sear single cuts, like breasts, thighs, or drumsticks, instead, or save time by shredding a store-bought rotisserie chicken.
- Stock – Homemade chicken stock is my favorite (it is chicken pot pie, after all). Store-bought will also work, or you can use vegetable stock.
- Vermouth Cream – I combined the stock with dry vermouth, butter, and heavy cream to create a velvety base for the sauce. I learned this method in culinary school, and it changed how I think about creamy casseroles forever. White wine, dry sherry, or extra stock can be used as a substitute for the vermouth.
- Butter – I always use unsalted butter.
- Puff Pastry – When I have the time, I’ll cover the pot pie with homemade puff pastry or pie crust made with bacon lard. You can use store-bought puff pastry or pie dough if you’re running low on time.
- Egg – I brush the pastry with 1 egg yolk whisked with 2 tablespoons of whole milk before baking to give it a glossy finish.
- Vegetables – I used pearl onions, leeks, carrots, celery, parsnips, Yukon Gold potatoes, mushrooms, and peas in the filling.
- Flour – I used all-purpose flour in the roux to thicken the creamy sauce.
- Mustard – I went with Dijon mustard for a deeper flavor profile.
- Seasonings – Just salt and pepper.
How to Make the Best Chicken Pot Pie
Dry brine the chicken: To start, I pat the chicken dry on all sides and set it on a rack over a sheet tray. I season it inside and out with salt. I leave the chicken uncovered in the fridge for 4 to 24 hours.
Pan-roast the chicken: I pull the chicken from the fridge and heat the oil in an oven-safe skillet over high heat. When it starts to smoke, I place the chicken breast-side up in the pan and sear it until the skin turns brown. Next, I flip it and transfer the skillet to a 425°F oven. I roast the chicken until it reaches 160°F internally.
Make the vermouth cream: Meanwhile, I combine 1 cup chicken stock, the vermouth, and 3 tablespoons butter in a small saucepan. I cook it over medium to medium-high heat until it reduces into a thick, glossy syrup. I take it off the heat, whisk in the heavy cream, and set it aside.
Roll the pastry: I roll out my puff pastry (or pie dough) until it’s 1 inch larger than my serving dish. I transfer it to a parchment-lined sheet tray, brush it with egg wash, season it with salt, and bake it on the middle rack at 425°F until it’s golden brown.
Sauté the aromatics: While the pastry bakes, I melt the remaining butter in a large rondeau over medium heat, then add the leeks, onions, and a pinch of salt. I let them cook until lightly browned. Then, I reduce the heat to low and continue cooking to encourage deeper caramelization.
Add the root vegetables: I add the carrots, parsnips, celery, and potatoes, along with a little more salt, to the pot.
Brown the mushrooms: In a separate oiled pan over medium-high heat, I cook the mushrooms until they’re deeply browned.
Build the roux: I transfer the mushrooms to the rondeau, then sprinkle in the flour and stir to combine everything. Once the flour is fully hydrated, I gradually whisk in the remaining stock. I increase the heat to medium to help it thicken, then immediately reduce it to low and let the mixture simmer.
Finish the filling: Once the chicken has rested, I remove the meat and chop it into small pieces. Then, I fold it into the filling along with the peas. By now, the vegetables should be perfectly tender, so I stir in the vermouth cream and mustard, then taste and adjust with salt and pepper as needed.
Assemble and serve: I transfer the finished filling to my serving dish and lay the baked pastry right on top. I brush the top with a little melted butter before serving.
Chef Tip + Notes
I’m not kidding when I say this is the best chicken pot pie, and it’s all thanks to baking the puff pastry separately from the filling. It’s the secret to keeping the crust crisp and golden while the vegetables and chicken remain perfectly cooked and tender. Trust me, nobody wants a soggy, overcooked filling or a pastry that’s pale and doughy.
- Dice evenly: I cut everything, from the root vegetables to the roasted chicken, into even-sized pieces. This helps the vegetables cook evenly, the chicken heat through in the filling, and gives me the perfect balance of meat and veggies in each bite.
- Chill the dough: I always roll out my puff pastry or pie dough ahead of time and chill it in the fridge until it’s time to bake. After all, cold dough always yields a tender, flaky crust.
- Cook mushrooms separately: I always sauté the mushrooms in a pan by themselves. This prevents them from steaming and allows them to develop a deep, roasted umami flavor.
- Individual pot pies: It’s fun and easy to serve individual mini chicken pot pies for holidays or dinner parties. Just roll the dough 1 inch larger than individual ramekins or mini casserole dishes, bake separately, and assemble as normal.
Serving Suggestions
My chicken pot pie is pretty hearty, so for sides, I like to keep things light and simple. A crisp green salad with a simple vinaigrette, roasted green beans, or even buttery biscuits all work well.
And for the perfect sweet finish: my old-fashioned apple crisp. Tender apples, crunchy toppings, and a hint of rum. Delicious!
Make-Ahead and Storage
Make-Ahead: This filling can be made 1–2 days ahead and kept refrigerated. I also like baking the pastry, letting it cool, and storing it at room temperature. When it’s time to eat, reheat the filling on the stove and top it with the crisp pastry.
How to Store: Store leftovers in an airtight container in the refrigerator for up to 4 days. The filling can also be frozen for up to 3 months. The baked pastry doesn’t freeze well on its own, so I recommend baking a fresh sheet when you’re ready to serve.
How to Reheat: Reheat the filling on the stovetop over medium-low heat, stirring occasionally, until hot. Add a splash of broth or cream if it thickens too much. If you baked the pastry ahead, warm it in a 325°F oven for about 5 minutes. Then, place it on top just before serving.
More Dinner Recipes
Chicken Pot Pie Recipe
Ingredients
- 3 ½ to 4- pound roasting chicken
- 1 tablespoon salt
- 5 tablespoons cooking oil
- 4 cups chicken stock
- 2 tablespoons dry vermouth
- 7 tablespoons unsalted butter
- ½ cup heavy whipping cream
- 1 sheet of puff pastry, or
- 1 homemade pie crust recipe
- 1 egg yolk whisked with 2 tablespoons whole milk
- 1 cup peeled pearl onions
- 1 leek, quartered and thinly sliced, rinsed and green parts removed
- 2 carrots, peeled medium-diced
- 2 ribs of celery, medium diced
- 1 parsnip, peeled medium diced
- 2 Yukon gold potatoes, peeled medium-diced
- 1 cup button mushrooms, sliced
- 1 cup cremini mushrooms, sliced
- ½ cup all-purpose flour
- 1 cup peas
- 1 tablespoon Dijon mustard
- salt and pepper to taste
Instructions
- Dry the chicken on all sides, including the cavity, with paper towels. Place it on a rack over a sheet tray, then season it on all sides and in the cavity with 1 tablespoon of salt. Place it uncovered in the fridge for 4 to 24 hours.
- Remove the chicken from the fridge. Add 2 tablespoons of oil to a large 12” skillet and heat over high heat until it begins to lightly smoke. Place the chicken breast side up and sear for 3 to 4 minutes or until it starts to brown well and become crispy. Flip the chicken over and cook in the oven on a middle rack at 425° for 55 to 60 minutes or until it reaches 160° F internally. Once it is cooked, remove it and let it stand at room temperature. While this cooks, prepare the vermouth cream sauce and all the vegetables. It is removed before adding it to the pastry dough.
- While the chicken is cooking, add 1 cup of chicken stock, vermouth, and 3 tablespoons of butter to a small sauce pot and cook over medium-to-medium high heat, reducing until there is only 1/3 cup remaining. This will take 7 to 8 minutes. It will thicken like syrup.
- Remove it from the cooktop and whisk in the heavy cream, and set it to the side.
- At this stage, decide whether to use puff pastry or pie dough, and roll it out until it is 1 inch larger than the outside of your final serving dish. For example, if you are serving this in a 13×9 casserole, you would want the sheet of dough to be 14×10.”
- Place it on a sheet tray lined with parchment paper and brush on the egg yolk and milk wash. Gently season with salt, then bake on a middle rack in the oven at 425° F for 22 to 25 minutes, or until golden brown. Set to the side.
- In the meantime, while the dough is cooking, add the remaining 4 tablespoons of butter to a large rondeau pot over medium heat. Once melted, add the leeks and onions, gently season with salt, and sauté for 5 minutes or until lightly browned. Next, turn the heat down to low and cook for 5 minutes to further caramelize.
- Add in the carrots, parsnips, celery, and potatoes, and gently season with salt, then sweat them for 5 to 6 minutes.
- In a separate large saute pan, add 3 tablespoons of oil. Once it begins to smoke, add in the mushrooms, gently season with salt, and sauté for 5 to 7 minutes, or until well browned.
- Transfer the mushrooms to the rondeau pot. Next, stir in the flour to make a roux. Make sure it is completely mixed in before adding in the remaining 3 cups of chicken stock. Turn the heat up to medium; it should immediately thicken immediately. Then turn the heat down to low and simmer.
- While this is simmering, I remove all the meat from the roasted chicken and medium- to large-dice it. This takes about 5 to 6 minutes. Once it’s cut up, add it to the pot along with the peas and stir to combine. At this stage, the vegetables should be perfectly tender.
- Finish it with the vermouth cream, mustard, and adjust any seasonings with salt and pepper. Transfer to a final serving dish and place the browned, baked pastry on top. Perfectly cooked vegetables with a perfectly cooked pastry crust.
Chicken Pot Pie Recipe