A delicious recipe for Roasted Chicken Pot Pie made with roasted chicken, veggies, and fresh herbs. Topped with a golden puff pastry crust. A soul-warming meal made with delicious fall flavors.
According to my parents, this Roasted Chicken Pot Pie is the “best thing I make”! I think that’s a compliment. I think They love it so much because I use a lot of fresh herbs, roasted rotisserie chicken, and homemade puff pastry or pie dough. The pie filling is made in one skillet and then topped with flakey puff pastry. Perfect for both fall and winter meals.
Why I use fresh herbs
- Fresh herbs will retain their fresh flavor from stove to plate.
- Certain herbs are always better fresh and lose their distinctive flavor when dried.
- Uncooked dried herbs tend to have a dusty taste, and are no substitution for chopped, fresh herbs.
- In this recipe, I find that fresh herbs always taste best. However, if fresh herbs are not available dried herbs can be used. Just use less of the dried herbs. Just lessen the amounts to the following: 2 tsp dried parsley, 1 tsp dried thyme, and 1/2 tsp dried sage. I don’t love dried rosemary because it can be tough to chew. Just be sure to chop the dried rosemary very, very fine.
Remove the herb leaves from their stems and finely chop the herbs. Mix the herbs together in a small bowl and add the nutmeg to the herbs. Set aside. This herbal mixture will be added to the roasted chicken pot pie filling at the very end before covering it with puff pastry and baking.
Making the Roux
What is a roux? Simply, a roux is a mixture of equal parts flour and fat, cooked together over low to medium heat, to create a uniform thickening agent that’s added to liquids. In this chicken pot pie recipe, I chose to use butter as the fat because I love the richness butter gives the sauce. However, oil or coconut can be used. Generally, equal amounts of fat and flour are used. For this recipe, I use 4 tablespoons of butter and 3 tablespoons of flour because I wanted a thinner sauce.
To make the roux for this recipe, melt 4 tablespoons of butter. Once the butter is melted add the 3 tablespoons of flour. Stirring with a whisk until smooth. You want to cook the flour and the butter until there’s no raw flour smell left. Set aside until it’s time to add the roux to the chicken pie filling.
Making the Roasted Chicken Pot Pie Filling
I like to prep everything I need to make the filling:
- Finely chop the onion.
- Cut the carrots and potatoes into small diced pieces. Approximately 1/2-inch.
- Add and melt 2 tablespoons of butter in a 10-inch skillet.
Add the chopped onions and saute until translucent. Do not brown the onions. Add diced carrots and potatoes. Stir mixture together.
Carefully add the 3 cups of chicken stock to the vegetable mixture. Simmer until vegetables are soft and tender, 20-30 minutes.
Add one tablespoon of the roux and simmer until the sauce thickens. Add more roux a tablespoon at a time until the sauce is slightly thickened. If the sauce still appears to be thin, add another tablespoon of the roux until desired consistency is reached.
Stir in fresh herbs and cream.
What is the best chicken to use?
- I like using pre-cooked rotisserie chicken from the grocery store especially when I’m in a rush. It’s great to take the leftover bones to make chicken stock. I like to freeze the stock for later use.
- Cooked chopped chicken breasts may be used as well.
- I wouldn’t recommend canned chicken, but in a crunch, it can be used if that’s all that is available.
- This recipe can be used to make a Turkey Pot Pie. Substitute leftover Thanksgiving turkey. Use turkey stock or leftover turkey gravy!
Add roasted chopped roasted chicken. GENTLY stir in chicken. You do not want to over-mix the chicken or it will begin to fall apart and then the filling will be filled with shredded pieces of chicken, which doesn’t look so good.
Puff Pastry
- I like using puff pastry that is made with butter because it has a melt-in-the-mouth feel. Butter just adds more richness to the pastry.
- WholeFoods and Trader Joe’s carry puff pastry that is made with butter.
- If puff pastry with butter isn’t available, any puff pastry will work and they all still taste great.
- Homemade puff pastry is FABULOUS. I make Erin McDowell’s recipe. It’s a simple “rough puff” pastry. This recipe freezes very well and I keep it stocked in my freezer during the holidays!
- Regular pie crust can be used as well. It’s just as delicious. Here is a link to my pie dough recipe with step-by-step instructions. SSG Pie Dough Recipe.
Roll puff pastry or pie dough to about 1/4-inch in thickness. Place pastry on top of the filling. Cut a few slits for venting then brush the pastry with a beaten egg. Cook in a preheated 375℉ oven. Bake for 20-30 minutes or until golden brown. The filling will be very hot. Let the chicken pot pie cool slightly before digging in!
As soon as you take this out of the oven, you can smell the fresh herbs in the rich and creamy sauce. The rich herbal sauce will be bubbling away underneath the buttery puff pastry crust. You’ll just know it’s going to be good!
And that crust…it’s golden and flaky.
Roasted Chicken Pot Pie is warm and cozy. Perfect on a cold day, all snuggled up in a blanket sitting by the fire.
Vegan Option:
- For a Vegan option. Omit chicken and add more veggies like mushrooms, sweet potatoes, butternut squash, etc. Use Vegan butter or coconut oil. Replace cream with coconut milk or barista almond milk. Use puff pastry made with oil.
Roasted Chicken Pot Pie
A delicious recipe for Chicken Pot Pie made with roasted chicken, carrots, and potatoes. Loaded with fresh parsley, thyme, rosemary, and sage. Topped with a golden puff pastry crust. Our family's favorite comfort food. Perfect for an autumn meal.
Ingredients
- 3 tablespoons fresh parsley finely chopped
- 3 fresh sage leaves finely chopped
- 1 tablespoon fresh rosemary finely chopped
- 1 tablespoon fresh thyme finely chopped
- 1/4 teaspoon nutmeg
Roux
- 4 tablespoons butter
- 3 tablespoons flour
Chicken and Veggie Filling
- 2 tablespoons more butter
- 1/2 small onion finely chopped
- 2 cups red potatoes diced
- 1 1/2 cups carrots chopped
- 3 cups chicken stock
- 1/2 cup heavy cream
- 2 cups chicken Roasted chicken is preferred
- 1 sheet puff pastry or pie dough for one pie crust
- 1 egg beaten
Instructions
-
Thaw puff pastry dough overnight in the fridge
-
Heat oven to 375℉.
Prep the Veggies:
-
Peel and dice the onions, carrots, and potatoes. Set aside.
Fresh Herbs and Roux:
-
Mix chopped herbs and nutmeg in a small bowl. Set aside. In a small saucepan, melt butter. Add flour and stir until the mixture thickens to make a roux. Cook for an additional 30-60 seconds. Whisk until smooth. Set aside.
Make Chicken and Veggie Filling:
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Melt the remaining 2 tablespoons of butter in an oven-proof skillet. Add chopped onion. Saute until translucent. Add potatoes and carrots. Saute for 2-3 minutes. Add chicken stock and simmer for about 30 minutes or until vegetables are tender. Add one tablespoon of the roux and simmer until the sauce thickens. If the sauce still appears to be thin, add another tablespoon of the roux until desired consistency is reached. Stir in fresh herbs and cream. Gently stir in cooked chicken.
Puff Pastry Topping:
-
Roll puff pastry or pie dough to about 1/4-inch in thickness. Place pastry on top of the filling. Cut a few slits for venting then brush the pastry with beaten egg. Cook in a preheated 375℉ oven. Bake for 20-30 minutes or until golden brown. The filling will be very hot. Let the chicken pot pie cool slightly before digging in!
Recipe Notes
- Fresh herbs are best, but dried herbs can definitely be used. Just lessen the amounts to the following: 2 tsp dried parsley, 1 tsp dried thyme, and 1/2 tsp dried sage. I wouldn't use dried rosemary because it can be tough to chew unless it can be chopped very, very fine.
- Purchased frozen puff pastry can be used. Puff pastry that is made with butter is best for flavor. Yum...butter!
- For a Vegan option. Omit chicken and add more veggies like mushrooms, sweet potatoes, butternut squash, etc. Use Vegan butter or coconut oil. Replace cream with coconut milk or barista almond milk. Use puff pastry made with oil.
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