Homemade Chicken Pot Pies Recipe

Name: Homemade Chicken Pot Pies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds skinless, boneless chicken breast halves; 2 (32 ounce) cartons low-sodium chicken broth; 5 tablespoons butter, divided; 2 tablespoons olive oil; 2 cups diced Yukon Gold potatoes; 3 large carrots, diced; 1 cup frozen sweet corn; 2 large stalks celery, diced; 1/2 cup frozen peas; 3 teaspoons minced garlic; 3 teaspoons salt; 2 teaspoons ground black pepper; 1 teaspoon dried rosemary; 1/2 teaspoon ground nutmeg; 1/2 teaspoon ground thyme; 1/2 teaspoon ground sage; 1/2 cup all-purpose flour; 4 cups heavy whipping cream; salt and cracked black pepper to taste (optional); 2 (17.5 ounce) packages frozen puff pastry, thawed; 1 egg, whipped, or more to taste

Servings: persons

2 pounds skinless, boneless chicken breast halves
2 (32 ounce) cartons low-sodium chicken broth
5 tablespoons butter, divided
2 tablespoons olive oil
2 cups diced Yukon Gold potatoes
3 large carrots, diced
1 cup frozen sweet corn
2 large stalks celery, diced
1/2 cup frozen peas
3 teaspoons minced garlic
3 teaspoons salt
2 teaspoons ground black pepper
1 teaspoon dried rosemary
1/2 teaspoon ground nutmeg
1/2 teaspoon ground thyme
1/2 teaspoon ground sage
1/2 cup all-purpose flour
4 cups heavy whipping cream
salt and cracked black pepper to taste (optional)
2 (17.5 ounce) packages frozen puff pastry, thawed
1 egg, whipped, or more to taste

1
Place chicken breasts into a large pot and cover with chicken broth; bring to a boil. Reduce heat to medium-low and simmer until no longer pink in the center and the juices run clear, 20 to 25 minutes. Take chicken out of broth; pull apart or chop as desired. Keep broth hot.
2
Melt 3 tablespoons butter and olive oil in a large Dutch oven or stockpot over medium-high heat. Add potatoes, carrots, corn, celery, peas, and garlic. Saute until onions turn soft and translucent, about 15 minutes. Add 3 teaspoons salt, 2 teaspoons black pepper, rosemary, nutmeg, thyme, and sage. Cook and stir until combined into the vegetable mixture, about 1 minute.
3
Melt remaining 2 tablespoons butter in the vegetable mixture. Sprinkle flour on top. Cook, stirring constantly, until vegetables are coated, about 1 minute. Ladle in the hot chicken broth, 1 cup at a time, stirring constantly, until pot is sufficiently filled; you may not need all of the broth.
4
Stir heavy cream into the pot; turn up heat slightly. Add the pulled chicken. Season with salt and pepper. Cook, stirring occasionally and scraping the bottom, until flavors blend, about 5 minutes. Reduce heat and simmer, uncovered, until filling has thickened, about 20 minutes. Let cool for about 5 minutes.
5
Preheat the oven to 375 degrees F (190 degrees C). Grease two 12-cup muffin tins. Line 2 baking sheets with aluminum foil and set the muffin tins on top.
6
Pour filling into the muffin cups.
7
Roll puff pastry onto a work surface and smooth it out a bit. Cut into 24 pieces slightly larger than the muffin cups. Place pastry pieces on top of the filling in the muffin cups, letting about 1/4 inch of the pastry hang off the edges. Brush tops of the pot pies with the whipped egg. Season with salt and pepper. Cut some slits for venting.
8
Bake in the preheated oven until golden brown, 15 to 25 minutes. Let sit for at least 5 minutes before serving.

1776

kcal

Calories

122

Fat

Carbs

103

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 2 pounds skinless, boneless chicken breast halves, 2 (32 ounce) cartons low-sodium chicken broth, 5 tablespoons butter, divided, 2 tablespoons olive oil, and more.

Yes, Homemade Chicken Pot Pies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Homemade Chicken Pot Pies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions