This Easy Chicken Pot Pie Recipe Is the Ultimate Comfort Food Win

Laura Klein, Chef & Wellness Expert   |  

Updated: Mar 5, 2026

SHARE

• Share on Facebook Facebook
• Share on Twitter Twitter
• Share on Pinterest Pinterest

Chicken pot pie is a classic comfort food that brings back childhood memories of cozy nights in. It’s an excellent dish for using root vegetables, herbs like sage rosemary or thyme, and leftover turkey, rotisserie chicken, or just affordable cuts like chicken thighs. It’s also easy to tweak and customize based on what you have in your kitchen at the minute — you can make the classic version with peas, carrots, potatoes, and chicken, or you can even remove the chicken and go all veg. 

For my version of this puff pastry pot pie, I decided to play with the original and make a wild mushroom pot pie without the carrots and peas. But if you love peas and carrots, you can easily add them back into the recipe! Don’t be afraid to get creative — if you want greens in your pot pie, throw in some chopped kale; if you want moe of an umami flavor, try adding caramelized onions. It’s such an easy recipe to modify to fit your cravings and dietary needs.  This pot pie is made in pie dish, but I’ve even made this in a Dutch oven and it comes out great.

Ingredients

Puff Pastry

• 1 package of puff pastry dough, thawed according to instructions

Filling

• 2-4 tablespoons olive oil
• 1 pound boneless, skinless chicken thighs
• 1 medium yellow onion, chopped
• 4-6 cloves garlic smashed and finely chopped (I use 6 for an extra garlicky kick)
• 1 pound potatoes cubed, skins on (I use Yukon Gold potatoes, but any variety will work)
• 12 oz assorted wild mushrooms, such as shiitake, oyster, hedgehog, or black trumpets (whatever you have available)
• ¼ cup dry white wine (optional)
• ¼ cup flour
• 1 ½ – 2  cups turkey or chicken stock (store-bought or homemade), depending on how thick or soupy you want it (I use 1 ½ cups)
• 1 cup whole milk
• 1 tablespoon of fresh thyme, chopped (or your fave fresh herbs)
• 1 tablespoon, fresh rosemary and sage, chopped (or your fave fresh herbs)
• Salt – kosher or sea salt to taste
• Pepper – fresh cracked to taste
• Maldon Sea Salt Flakes to top

Egg Wash

• 1 large egg, beaten with a splash of water

Tools Needed

• Heavy bottomed pot or pan
• 9”-10” Pie dish (This French Porcelain pie dish is a classic)
• Pizza cutter (We love this stainless steel one)
• Rolling pin (Try this French tapered rolling pin)
• Sheet pan
• Silpat or PFAS-free parchment paper

Instructions

STEP 1:

Preheat the oven to 400 degrees.

STEP 2: Prep the Puff Pastry

1. Thaw according to package instructions. 
2. Butter a 9” pie dish.
3. Prep a work surface to roll out puff pastry. Unwrap puff pastry and lightly dust both the pastry (both sides) and your rolling pin with flour. 
4. Roll out the puff pastry on your floured surface until it’s several inches larger than your pie dish. 
5. Use your pie dish as a template for the size of your puff pastry. Flip the pie dish over and place on top of rolled out dough. Using a pizza cutter, cut a circle around the pie dish that is 1” in wider than the dish. Save the leftover puff pastry for mini chicken pot pies or another use (may we suggest this homemade King’s Cake?).
6. Using your rolling pin, gently roll up the dough and place on a sheet pan lined with parchment paper or a silpat to prevent sticking (especially if you’re using stainless steel or aluminum). 
7. Let rest in the refrigerator for 20–30 minutes.

STEP 3: Make the Filling

1. Start by prepping your chicken — this can also be subbed with rotisserie chicken, or leftover chicken, turkey, or duck). Cut it into bite-sized pieces and season with salt and pepper. 
2. Meanwhile, heat a heavy-bottomed saute pan or large pot over medium to medium-high heat until heated through. Add 2 tablespoons of EVOO to the heated pan. Once oil has come to temperature (look for the shimmer), add the chicken and saute over medium-high heat until golden brown on both sides (no need to cook all the way through, it will finish cooking in the pie). Remove from the pan. 
3. If necessary, add 1-2 more tablespoons of EVOO to the same pan. Once oil is at temperature, add onions, garlic, and potatoes, plus salt and pepper to taste. Saute 3-4 minutes or until potatoes have softened. Stir with a wooden spoon to release anything that sticks. 

4. Add mushrooms and season with salt and pepper to taste. Stir to combine, cover pot, and cook for 5-7 minutes, stirring occasionally until mushrooms have softened and released their water. 
5. Once mushrooms have softened, deglaze the pot with a ¼ cup white wine to lift any brown bits. Stir to combine.  
6. Add flour to the pan and cook for 3-4 minutes. Add milk, chicken stock, and cook 2-4 minutes to thicken and cook away any flour flavor (taste to check, it may take longer than 4 minutes). Stir in fresh herbs and chicken. 
7. Spoon filling into prepared pie dish.

Step 4: Top the Pie and Serve

1. Whisk 1 egg and 1 teaspoon of water together. Using a pastry brush, brush egg wash around the outside of the pie dish. This will help glue the puff pastry to the dish.
2. Remove dough from the fridge. 
3. Using a rolling pin again, roll up dough onto pin, then roll dough off of pin over the filled pie dish. Crimp edges around the pie with your fingers. Brush the pastry with egg wash. Sprinkle with Maldon sea salt flakes. Cut 3-4 vent holes in the dough for steam to release. 
4. Place back in the refrigerator for 30 minutes for the dough to rest (if you don’t let it rest, the dough may become tough and shrink while cooking). 
5. Place in a preheated oven and cook for 20 minutes, rotating the pie at the halfway mark. Cook until golden brown and bubbling — it should look like it has thickened. If the edges of the pie seem to be browning too quickly when you check the pie at the 10-minute mark, cut out a round of aluminum foil to cover the pie dish. Cut out the center of the foil and place around the edges of the pie dish, then cook for another 10 minutes or so until golden brown. 
6. Remove from the oven and let cool for a few minutes, then serve immediately.

By Laura Klein, Chef & Wellness Expert

Laura Klein is a trained chef with roots in the organic food movement and brings intelligence, intoxicating energy and ... More about Laura Klein, Chef & Wellness Expert