There’s nothing quite like a bubbling chicken pot pie coming out of the oven on a cool evening. This quick, cozy version brings all the comfort with none of the fuss. We make a true chicken gravy from scratch—no canned soup here—and top it with golden, flaky puff pastry for an irresistible finish. This version is so easy a kid could make it! In fact, that’s the point — this recipe is featured in my newest kids cookbook The Best Kids Cookbook. Getting your kids into the kitchen with you is one of the best ways to connect with your littles and to pass on a truly valuable skill that will carry throughout their lives!
Also, I recently made this dish with Kelly on The Kelly Clarkson Show. She and I both agree it’s unbelievable, all biases aside (haha!). The Best Kids Cookbook is available now wherever you like to buy your books!
Why This Recipe Works
This In-A-Flash Flash Chicken Pot Pie is one of my favorite quick comfort meals when I want something cozy, hearty, and crowd-pleasing. Here’s why it always turns out so well:
- Creamy, Flavorful Gravy: The combination of butter, olive oil, fresh vegetables, chicken stock, half & half, and Parmesan cheese creates a rich, velvety sauce that coats every bite. It’s just as satisfying as my Homemade Chicken Noodle Soup.
- Tender Chicken & Fresh Veggies: Using rotisserie chicken makes prep a breeze, while carrots, celery, and peas add a fresh, tender bite that balances the richness of the gravy.
- Built-In Layers of Flavor: Fresh herbs, sautéed aromatics, and Parmesan cheese infuse the filling with depth, making each spoonful aromatic and savory.
- Golden, Flaky Puff Pastry: The puff pastry topping bakes up crisp, light, and beautifully golden—giving a buttery, flaky finish that everyone loves.
- Perfect for Any Occasion: This shortcut pot pie works for weeknight dinners, casual family meals, or even holiday comfort food. It’s easy to serve with a side salad, roasted veggies, or alongside crusty bread.
If you made this recipe, please take a moment to rate it. I always ❤️ hearing from you.
Ingredients
- Butter & Olive Oil – The foundation of the gravy, they create a rich, flavorful base and help the vegetables soften beautifully.
- Chicken Stock – Adds depth and savory richness, forming the heart of the creamy sauce.
- Parmesan Cheese – Brings umami and subtle nuttiness that elevates the flavor of the gravy.
- Rotisserie Chicken – Tender, flavorful protein that speeds up prep and keeps the dish hearty.
- Puff Pastry – Golden, flaky, and buttery, it creates a beautiful, comforting crust that completes the pot pie.
For full list of ingredients and instructions, see recipe card below.
Instructions
- Prepare the Oven & Dish: Preheat the oven to 400°F. Get a 9×13 casserole dish ready for the filling. This ensures even baking and a perfectly golden puff pastry.
- Cook the Vegetables: Melt butter and olive oil in a large pan over medium-high heat. Add diced onions, carrots, and celery to sauté until soft and fragrant, forming the flavor base for your gravy.
- Add Herbs & Flour: Stir in fresh herbs, salt, and pepper, then sprinkle the flour over the vegetables. Cooking the flour briefly removes the raw taste and helps thicken the gravy.
- Make the Gravy: Slowly whisk in chicken stock, half & half, and Parmesan cheese. Simmer until thickened and creamy—this is the heart of the pot pie’s rich flavor.
- Add Chicken & Peas: Stir in cooked chicken and frozen peas just before finishing the gravy. This adds tender protein and sweet pops of color.
- Assemble the Pie: Pour the hot filling into the casserole dish. Lay the thawed puff pastry sheets on top, pressing gently along the edges to seal. Cut a few small slits in the crust for steam to escape.
- Bake to Golden Perfection: Bake 40–45 minutes until the puff pastry is puffed, flaky, and golden. Let rest a few minutes before serving to allow the filling to set.
For full list of ingredients and instructions, see recipe card below.
Substitutions & Variations
Here are some of my favorite substitutions and variations:
- Chicken Options: Rotisserie chicken works beautifully for ease and flavor, but leftover cooked chicken, poached chicken breasts, or even turkey are great alternatives.
- Vegetable Swaps: Carrots, celery, and peas are classic, but you can add green beans, mushrooms, or corn depending on what your family enjoys.
- Herb Variations: Fresh rosemary or lemon thyme are perfect, but sage, tarragon, or parsley also work wonderfully in the gravy.
- Creaminess Adjustments: Half & half makes a rich sauce, but you can use whole milk, cream, or a dairy-free alternative like oat or cashew milk.
- Crust Options: Puff pastry gives a flaky, buttery top, but you can substitute with biscuit dough, pie crust, or even a layer of mashed potatoes for a twist on shepherd’s pie.
What to Serve with In-A-Hurry Chicken Pot Pie
Main
- Serve this pot pie alongside a crisp Caesar salad or mixed green salad for a refreshing contrast to the rich, creamy filling.
- Pair it with garlic bread or crusty baguette slices to soak up every bit of the luscious gravy.
- For a lighter twist, try individual servings in ramekins with a small side of steamed vegetables for a cozy, portion-controlled meal.
Sides
- Roasted or air-fried green beans add a bright, slightly crunchy counterpoint to the creamy pie.
- Honey-glazed carrots or roasted Brussels sprouts bring a touch of sweetness that complements the savory filling.
- A simple cranberry relish or apple chutney adds a seasonal pop of flavor that pairs beautifully with the chicken and puff pastry.
FAQs
What chicken works best for this pot pie?
Rotisserie chicken is ideal because it’s already cooked, flavorful, and tender, which makes the recipe quick and easy. Leftover cooked chicken or poached chicken breasts also work well.
Can I use different vegetables?
Yes! While carrots, celery, and peas are classic, feel free to add green beans, mushrooms, corn, or any vegetables your family loves.
Do I need to thaw the puff pastry before baking?
Yes, thawing ensures the pastry cooks evenly and puffs beautifully. Follow the package instructions for best results.
How do I know when the pot pie is done?
The pie is ready when the puff pastry is golden, fully puffed, and cooked through. The filling should be bubbling gently around the edges.
How should I store leftovers?
Allow the pot pie to cool slightly, then cover and refrigerate for up to 3–4 days. Reheat in the oven for the best texture, or cover and microwave gently.
Not seeing your question here? Ask in the comments section and I’ll do my best to answer!
More Recipes You’ll Enjoy
Purchase Books by Danielle Kartes of Rustic Joyful Food from these booksellers:
In-A-Flash Chicken Pot Pie
Equipment
- 9×13 casserole dish
- Large sauté pan or Dutch oven
- Wooden spoon or whisk
- Sharp knife
- Cutting Board
Ingredients
- 4 tablespoons butter
- 2 tablespoons olive oil
- 1 medium onion diced
- 4 carrots sliced
- 4 ribs celery diced
- 2-4 sprigs fresh herbs such as rosemary or lemon thyme
- Salt and pepper to taste
- 1/3 cup flour
- 3 cups chicken stock low sodium is best
- 1 1/2 cups half & half
- 1 cup parmesan cheese
- 2 1/2 cups cooked chicken rotisserie is great
- 1 cup frozen petite peas
- 1 box frozen puff pastry with 2 crusts
Instructions
- To make the gravy, melt the butter and olive oil in a large pan over medium-high heat, then add the onions, carrots, and celery to sweat.
- After 2-3 minutes, add the fresh herbs, salt and pepper, then the flour. Cook 2-3 minutes until the mixture begins to bubble and is completely absorbed by the flour.
- Add the chicken stock, half and half, and Parmesan cheese. Simmer over medium heat and stir frequently until it begins to thicken. Add the chicken and frozen peas at the last minute. Simmer another minute, then turn off the heat. Set aside.
- Now, you are going to get your adult helper to pour the hot, creamy chicken gravy into a 9×13 casserole dish. You will lay both thawed pastries right across the top and press down gently along the edges to make a seal.
- Carefully use a kitchen knife to gently make a few holes in the crust for air to escape while baking!
- Bake 40-45 minutes or until the puff pastry is cooked through, puffy and golden!