Chicken Pot Pie

Chicken Pot Pie

The chicken pot pie has become a staple in my family’s menus. For every chicken that enters the house, the bones will make tasty broth and a portion of the leftover meat is always kept for a pot pie. This recipe is made using one pot that can go from the stove top to the oven and greatly minimise the meal preparation time and dishes to clean.


  • 2 tablespoons to 1 stick of butter (to taste).
  • 3 tablespoons to 1/3 cup of flour.
  • 1/2 cup of diced onions.
  • 1 to 2 cups of mixed diced vegetables (carrot, celery, corn, peas, green beans). The vegetables can be fresh or frozen.
  • 2 cups of Chicken Broth.
  • Cooked chicken meat (likely leftovers from a roasted, BBQ, baked or stewed chicken), whatever amount you have on hand or at least 1 cup cubed chicken.
  • 1 spring of fresh thyme.
  • Salt and pepper to taste.
  • 1 sheet of puff pastry dough handmade or frozen (I use the frozen kind).


  1. Thaw the puff pastry overnight in the fridge or about 1 hour on the counter.
  2. Preheat the oven at 400F.
  3. In a cast iron pot (Dutch oven or other of the kind), melt the butter over medium heat and sauté the onions until translucent.
  4. Add the mixed vegetables and sauté for a few minutes (there is no need to cook them through since they are going to the oven later).
  5. Sprinkle the flour over the vegetable and stir until the flour and butter are well mixed and a little bubbly.
  6. Pour the broth all at once over the vegetables and stir until the flour in well diluted in the broth and bring to a simmer.
  7. Simmer for 10 minutes (this is the amount of time needed for the flour to develop its full thickening ability and forms the sauce of the pot pie).
  8. Add the cooked chicken, fresh thyme, salt and pepper.
  9. Cover the sauce with the sheet of puff pastry.
  10. Put the pot pie in the oven for about 40 minutes or until the crust is golden brown.
  11. Enjoy!

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