Chicken Pot Pie

This double crust chicken pot pie made with puff pastry is the ultimate comfort food. I cooked a rotisserie chicken the day before and had just the right amount of chicken left over to get a second meal out of it.

Servings – 2-3

Cook / Prep time – about 2 hours


  • 1 pound of cooked, pulled rotisserie chicken
  • 4 small red potatoes
  • 2 medium carrots
  • 1 large shallot or 1/2 small red onion
  • 1 celery rib
  • 1 clove garlic
  • 1 sheet puff pastry
  • 1 14.5 oz. can chicken broth
  • 1 1/2 tbsp ghee (or butter)
  • 1 tbsp flour
  • 2 tbsp milk
  • 1 tbsp cornstarch
  • 1/4 cup fresh or frozen peas
  • 1 small sprig fresh thyme
  • 1/2 tsp celery salt
  • 1/2 tsp granulated onion
  • pan spray
  • salt
  • pepper

Thaw the frozen puff pastry in the refrigerator for two hours or overnight the day before. Preheat the oven to 350 degrees.When the puff pastry is thawed, place on lightly floured counter and roll out to desired thickness and place the serving dish upside down over the puff pastry and using a knife or pizza cutter, cut a piece for the top of the pot pie and place it on a piece of wax paper and place it in the refrigerator. Cut out another piece of puff pastry for the bottom crust. Using pan spray, spray the bottom of the serving dish and place the bottom crust in the serving dish. Poke holes in the crust with a fork and place the bottom crust in the oven for 15 minutes.

While the bottom crust is cooking, clean and wash the vegetables and cut the onion, potato and carrots into 1/2 inch cubes. Mince the garlic clove.

Melt the butter in a skillet on low heat and add the carrots, onion, potatoes, celery and garlic and saute them until tender.

Check the bottom crust and turn it over. Poke more holes in the crust with a fork and cook another 15 minutes or until n nicely browned.

When vegetables are tender, add the flour and stir together. Cook on low heat for about 5 minutes more. Turn up to medium heat and add the chicken broth. Cook until it thickens lightly. Dissolve the cornstarch into the milk. Add the cornstarch mixture to the vegetables and stir until thickened.

Remove the mixture from the heat and add the fresh thyme, peas, chicken and seasonings and mix together.

Pour the mixture over the bottom crust. Cover with the top crust. Slice an “X” into the middle of the top crust and brush it with butter.

Place the pot pie on a pan in case of spillage and place it in the oven. Cook for about 45 minutes or until the crust is golden brown. Let cool for 10 minutes before serving. That’s it!


Suggested songs for your listening pleasure while preparing chicken pot pie…

“Chicken Pot Pie” an unreleased song by Weird Al Yankovic. It was a parody of the James Bond theme “Live and Let Die” by Paul McCartney and Wings. Paul did not support the parody song because of his vegetarianism and suggested a name change to “Tofu Pot Pie” but Al didn’t think that would due to chickens clucking in the background so he did not release it. He has performed the song live in concert and it is available on Youtube.

Since it was Wille Nelson’s 86th birthday yesterday when I made the pot pie, let’s go with “Legend: the Best of Willie Nelson” released in May 2008.

If you would like to purchase the oval dish that I used, click the image below.