The Ultimate Comfort Food, Made Easy with Rotisserie Chicken
Golden, buttery puff pastry meets a rich, creamy chicken and vegetable filling in my homemade chicken pot pie. Each bite delivers tender, shredded chicken, buttery Yukon gold potatoes, sweet carrots, and bright green peas in a silky, herb-laced cream sauce that’s balanced by the crisp, flaky crust on top. It’s nostalgic in all the right ways, with enough restaurant-style polish to make it one of my favorite cozy, crowd-pleasing dinners to serve the family.
And because we’re using store-bought rotisserie chicken and frozen puff pastry, it’s easy enough for weeknights. 🙌🏻 Did I forget to mention it’s also make-ahead and freezer-friendly? Silly me.
My Best Tips for the Flakiest Crust
- Keep the pastry cold. It needs to be thawed enough to cut, but cold pastry puffs higher and bakes flakier. If it softens while you work, pop it back in the fridge for 10 minutes.
- Use a deep skillet, and set it on a sheet pan. A 12- to 14-inch skillet or braiser with 2-inch sides gives the filling room to bubble. A sheet pan underneath catches any drips.
- Egg wash is the secret to that shiny, burnished finish.
- Overlap, don’t stretch. A single sheet cut to fit the pan pulls away from the edges as it bakes. Overlapping squares stay put!
Simple Instructions (It’s Easier Than You Think!)
Full quantities and directions are in the recipe card below.
First, build the flavor base, then make it creamy.
At this point, your kitchen is smelling amazing. Time to top it off with shatteringly crisp puff pastry.
Puff pastry will shrink a bit while cooking. This is why the lattice formation works so well! Bake until the pastry is puffed, crisp, and deeply golden. The filling will bubble around the edges!
Make it mini
For individual pot pies, divide the filling among oven-safe ramekins and top each with a few pastry squares. They’re adorable for entertaining (don’t forget the Parmesan!), and smaller pies bake a bit faster, so check early.
Feeding a crowd
This recipe doubles easily. Make a double batch of filling, transfer it to a 9×13-inch baking dish, and cover it with two sheets’ worth of pastry squares.
Serving Ideas
Rich, creamy pot pie loves something crisp and bright alongside it. My top pick is a crisp endive salad with juicy pears and Gorgonzola. The slightly bitter leaves and tangy vinaigrette cut through the buttery pastry. A warm loaf of crusty bread is ideal for mopping up extra sauce!
For my fellow wine lovers, reach for a bright, herbaceous Sauvignon Blanc.
The Best Thing to Happen to Leftover Turkey!
If there’s a carved-up turkey in your fridge the week after Thanksgiving, swap it in for the rotisserie chicken. It’s one of my favorite day-after dinners. Pair it with a sheet pan of caramelized, pecan-topped Parmesan butternut squash. It’s also a guaranteed hit at Thanksgiving! (Another sleeper his is my curried chicken salad!)
Golden, bubbling, and deeply satisfying, this is the kind of dinner that makes a chilly night something to look forward to. If this pot pie earns a spot in your dinner rotation, I’d love if you left a ⭐️⭐️⭐️⭐️⭐️ rating and a quick review below! Hope you love this cozy dinner!
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Cozy Chicken Pot Pie with Flaky, Buttery Puff Pastry
Video
Equipment
Ingredients
For the filling
- 2 Tbsp (30ml) extra virgin olive oil
- 2 Tbsp (28g) unsalted butter
- 1 large sweet onion, cut into ½-inch dice, about 1½-2 cups
- 2-3 large carrots, peeled and cut into ½-inch dice, about 1½-2 cups
- 2 stalks celery, chopped, about 1 cup
- 1 tsp Kosher salt
- 4 cloves garlic, finely chopped
- 2 Tbsp fresh sage, finely chopped
- 1 Tbsp fresh rosemary, finely chopped
- 1 Tbsp fresh thyme, leaves finely chopped
- 1 tsp sweet paprika
- ½ tsp freshly ground black pepper
- ¼ tsp curry powder, optional, but recommended!
- ⅓ cup (40g) all-purpose flour
- 2 cups (475ml) low-sodium chicken broth
- ½ cup (120ml) heavy cream
- 1 rotisserie chicken, skin discarded, meat shredded, about 3 cups (leftover turkey works too!)
- 2-3 medium Yukon gold potatoes, diced, parboiled (see note below), about 2 cups
- 1 cup frozen peas
For the puff pastry topping
- 1 sheet puff pastry, (half of a 17.3-oz package) thawed, but cold
- 1 large egg
- 1 tsp heavy cream or milk
- 2-3 Tbsp Parmesan cheese grated
- Freshly ground black pepper
- Flaky sea salt
Instructions
- Sauté the mirepoix. Preheat an oven to 425°F/220°C. Heat 2 Tbsp olive oil and 2 Tbsp butter in a large skillet or braiser over medium-high heat. Add 2 cups diced onion, 2 cups diced carrots, and 1 cup chopped celery. Season with 1 tsp Kosher salt, then cook, stirring occasionally, until softened, about 4-6 minutes. Add 4 chopped garlic cloves, then cook 1 minute more.
- Add the herbs and spices. Add 2 Tbsp chopped sage, 1 Tbsp chopped rosemary, 1 Tbsp chopped thyme, 1 tsp sweet paprika, ½ tsp black pepper, and ¼ tsp curry powder (optional) then stir and cook for 1 minute.
- Stir in the flour. Add ⅓ cup all-purpose flour to the pan, then cook for 1 minute, stirring the whole time. The flour should absorb any liquid in the skillet.
- Add liquid. Slowly whisk in 2 cups chicken broth, being sure to scrape any browned bits off the bottom of the pan. Stir in ½ cup heavy cream, then whisk well. Bring the mixture to a simmer until just barely bubbling, then add about 3 cups shredded chicken, 2 cups parboiled potatoes, and 1 cup frozen peas. Give everything a good stir, then turn off the heat.
- Add the puff pastry. You can cut the puff pastry into a circle to match the size of the pan, but note that it will shrink up a bit as it cooks. Instead, we like to either make a lattice topping or cut the puff pastry into smaller 2×2-inch squares, then overlap them to cover the entire top of the skillet.
- Make the egg wash. In a small bowl, whisk together 1 large egg and 1 tsp heavy cream or milk. Brush this on top of all exposed puff pastry. Sprinkle 2-3 Tbsp grated Parmesan on top along with a little freshly ground black pepper (as much as you like!), and a generous pinch or two of flaky sea salt.
- Bake. Transfer to the oven and bake for 30-35 minutes, or until the puff pastry is golden brown and crispy.
Notes
- Puff pastry: You need 1 sheet (half of a standard 17.3-oz package). Thaw it in the fridge for at least 1 hour, but keep it cold until you’re ready to cut it.
- Potatoes: Parboil diced potatoes in salted water for 6–8 minutes, until just tender. You can do this up to 3 days ahead.
- Prevent spills: Bake on a rimmed sheet pan to catch any bubbling filling.
- Make ahead: Prepare the filling up to 3 days ahead and refrigerate. Top with puff pastry just before baking.
- Storage & reheating: Refrigerate leftovers up to 3 days. Reheat covered at 375°F/190°C until hot and bubbly.
- Freezing (unbaked): Assemble without the egg wash, wrap tightly, and freeze for up to 3 months. Bake from frozen at 425°F/220°C, covered for 20 minutes. Then uncover, brush with egg wash, and bake until golden and bubbling, about 30-40 minutes.
- Freezing (baked): Cool completely, wrap, and freeze up to 3 months. Reheat at 375°F/190°C until warmed through.
Nutrition
Photography by Alana of Your Home Made Healthy.
The recipe Step 4 is identical to Step 3 and there is no mention of adding the chicken potatoes and peas.
A serious oversight from our team — updated with the proper step. Thank you so much for pointing this out. -Ari
Is there any easy way to print this recipe for my records? It’s 22 pages of ads and repeats!
By the way, it’s delicious!
Hi Pat! Yes, there is a ‘print recipe’ button on the recipe card. I’m so glad you enjoyed it (and thanks for continuing to support my website, despite the necessary evil of ads). Appreciate it! xo, Ari
This recipe made chicken pot pie feel easy to make! It was delicious, I omitted the cream and was worried it would change texture but it didn’t change flavor or texture at all.
Thank you for sharing that you made this dairy-free and letting us know how it worked out! So glad you loved it, Marie! xo, Ari
Thank you for the supremely delicious recipe. Comfort food, extra ordinary.
So glad you loved it, Elizabeth! xo, Ari
Hello! Love your recipes and I’m planning on making this tonight. I just realized peas aren’t on the ingredient list so they also missed my grocery list 😂 I’m sure it’ll still be great though!
Thanks, Paige, for calling my attention to this! Updated! (I appreciate you. Hope you love the pot pie!) xo, Ari
This was so good!! I doubled the recipe to make one for a friend. I won’t use any other pot pie recipe. This will be on repeat this fall. Thank you!
Um, I LOVE the idea of doubling a recipe and making for a friend. I might steal it myself. Thanks, Ashley! xo, Ari
Made this with leftover Turkey and pie crust instead of puff pastry. It’s fabulous. The flavors and the creamy texture are so, so good. This will be my go-to for after thanksgiving dinner for sure.
Love to hear this, Nancy! It’s a great way to use up those leftovers! xo, Ari
Made this with leftover Thanksgiving turkey and it was quite the hit! I added sweet potatoes in order to make it a bit heartier. It was requested I switch to puff pastry every time I make a pot pie and I agree. Definitely use Ariel’s tip and cut up the pastry before topping your pot pie. Enjoy!
Love the nutrient-dense addition of sweet potatoes! Yum! And yes, cut up puff pastry is *key* here! xo, Ari
Made this tonight and my family loved it!! Such a great comfort dish with excellent flavor! I also really love how easy it is to follow the recipes. Measurements are added in the instructions so I didn’t have to keep scrolling back and forth 👌🏼
Thank you, Erin! YES — measurements included in recipes is legit my favorite thing ever. Who has time to be scrolling back and forth?! xo, Ari
This is the best pot pie we ever had. So so good, Going on repeat in this house.
Thank you, Sue! It’s such a winner! xo, Ari
Absolutely delicious. I keep coming back to this recipe time and time again. Comforting food and yet impressive enough to serve to guests. Would 100% recommend.
Thank you so much!! It’s a favorite here too. xo, Ari
This pie is ah-mazing! We had guests round for this and it just looked so gorgeous when it came out of the oven. So tasty, so cosy. Yum.
(Review provided by an employee of wellseasonedstudio.com.)
Best ever family-style meal! xo, Ari
This is my third attempt to rate this recipe and your website. Although the recipe is excellent, your website is a disaster to use. Even typing this requires endless effort! I won’t be using your recipes until this is resolved.
Hi Pat and Tony — please feel free to send me an email to voice your concerns. This is the best way for me to troubleshoot and figure out what might be going on from a tech perspective. Best, Ari
Did you use one sheet of puff pastry here or two? The recipe doesn’t specify…
Hi Jamie! I use one sheet of thawed puff pastry. I’ll make that more clear in the instructions. Kindly, Ari
Fantastic and so visually appealing. Thank you for this easy to follow recipe. I made one addition, 2tb of cognac to deglaze the pan, which you could not taste at all. The pot pie was very impressive. I forgot to place a pan underneath the cast iron and it did bubble over. I will make this again and again. Absolutely delicious. Can’t recommend enough.
Love the complex flavor that cognac adds to food–what a great idea! So glad you enjoyed. It’s definitely an easy, impressive dish! Cheers, Ari