Easy Chicken Pot Pie Recipe with Juicy Chicken Thighs
This easy chicken pot pie recipe is the ultimate comfort food, featuring tender, juicy chicken thighs in a delicious, creamy sauce, topped with a golden, flaky crust. This healthier twist on the classic skips the heavy cream but keeps all the flavor, making it a lighter yet equally delicious dish. Ready in under an hour, this chicken pie is perfect for cozy, homemade dinners without a fuss.
One-pan meals are my go-to solution for busy weeknights, and this chicken pot pie is no exception. Just like my Mexican chicken and rice and sheet pan chicken and veggies, it makes family dinner a little easier with less washing up. I especially love that the chicken pot pie filling can be prepared up to 3 days ahead and kept in the fridge. When you’re ready for dinner, simply top it with pastry and bake until golden. Serve it with a simple green salad for an easy, comforting family dinner.
Why You’ll Love This Easy Chicken Pot Pie
- Quick and Easy: Ready in under an hour, making it perfect for a cosy weeknight dinner.
- Made Without Cream: The filling is rich and creamy without using heavy cream.
- Juicy Chicken Thighs: Boneless chicken thighs stay tender and add plenty of flavour to the filling.
- Easy to Make Ahead: Prepare the filling up to 3 days in advance, then simply add the pastry and bake when you’re ready.
- One-Pan Dinner: The filling cooks and the pie bakes in the same pan, which means less washing up.
📝 Recipe Ingredients
- Chicken: I use boneless, skinless chicken thighs for this chicken pot pie because they stay juicy and tender while the pie bakes. You can use chicken breast instead if you prefer.
- Leek: Leek adds sweetness to the chicken filling and works perfectly in this recipe. However, if leeks are hard to find, you can substitute with brown onions instead.
- Thyme: Fresh thyme is a key ingredient in this recipe, providing that classic flavor. If thyme is unavailable, you can swap it for fresh rosemary or dried Mediterranean herbs.
- Chicken stock: To lighten up the classic recipe, I use homemade chicken stock to make this chicken pot pie without cream.
- Puff pastry: If you’re feeling adventurous, feel free to make your own pastry. However, I prefer to use a high-quality store-bought puff pastry to save time.
See the full list of ingredients in the recipe card below 👇
👩🍳 How To Make Easy Chicken Pot Pie Recipe
Step 1: Preheat your oven to 200°C (400°F).
Step 2: Heat olive oil in a heavy-bottomed, ovenproof frying pan. I use a shallow Dutch oven (25 cm or 10 inches in diameter). Add the chicken pieces and fry until golden brown. The chicken doesn’t need to be fully cooked at this stage. Transfer the chicken to a bowl and set aside.
Step 3: In the same pan (no need to wash it), add the leek and cook for 3-4 minutes until softened. Add the garlic, thyme, and almonds, cooking for another couple of minutes until the thyme becomes fragrant.
Step 4: Return the chicken to the pan, then sprinkle in the flour. Stir and cook for 1 minute to combine.
Step 5: Gradually add the chicken stock, stirring constantly. Bring the mixture to a simmer, add peas and cook over low heat for 5-7 minutes, or until the sauce has thickened slightly. Remove the pan from the heat and let the mixture cool for 10 minutes.
Step 6: Place the pastry on top of the pan, carefully trimming it to fit along the edges. Brush with beaten egg.
Step 7: Bake for 20-30 minutes, or until the pastry is golden and the chicken is fully cooked.
👩🍳 Tips for the Best Chicken Pot Pie
- Use an ovenproof pan. This allows you to cook the filling and bake the pie in the same pan.
- Don’t fully cook the chicken at the beginning. Brown the chicken thighs, but let them finish cooking in the oven so they stay tender and juicy.
- Let the filling thicken before adding the pastry. It should be creamy rather than runny before the pie goes into the oven.
- Cool the filling slightly. Let it sit for about 10 minutes before adding the pastry.
❄️ How to Store
- Make Ahead: The chicken pot pie filling can be prepared up to 3 days in advance and stored in an airtight container in the fridge. When ready to bake, add the pastry and bake as directed.
- Freezing: The chicken pot pie filling can be frozen for up to 3 months. Thaw it overnight in the fridge before adding the pastry and baking.
- Leftovers: Store leftover chicken pot pie in an airtight container in the fridge for up to 3 days. Reheat in the oven at 180°C (360°F) for about 20 minutes, or until heated through.
🙋♀️ Chicken Pot Pie Recipe FAQs
If the filling is too runny, let it simmer for a few more minutes before adding the pastry. The sauce should be thick and creamy enough to coat the chicken before the pie goes into the oven.
Yes. Use gluten-free plain flour to thicken the filling and a gluten-free pastry. Make sure your chicken stock is gluten-free too.
Yes, feel free to add peas, carrots, or corn for a more classic chicken pot pie flavor! Absolutely. Carrots, corn, mushrooms, or celery can all be added to the filling. Just make sure any extra vegetables are cooked until tender before adding the pastry. Yes, feel free to add peas, carrots, or corn for a more classic chicken pot pie flavor!
What to Cook Next
Loved this easy chicken pot pie? Here are a few more easy family dinners to try next:
If you tried this Easy Chicken Pot Pie Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below.
Thank you! Elena
Easy Chicken Pot Pie Recipe – Perfect Family Dinner
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Ingredients
- 800 grams chicken thigh fillets, thinly sliced approximately 1.76 pounds.
- 2 tablespoons extra virgin olive oil
- 1 leek white part thinly sliced
- 2 garlic cloves minced
- 1 tablespoon fresh thyme leaves
- 1/2 cup green peas
- 1/4 cup plain flour
- 3 cups chicken stock
- 1 sheet shortcrust pastry
- 1 egg lightly beaten
Instructions
- Preheat your oven to 200°C (400°F).
- Heat olive oil in a heavy-bottomed, ovenproof frying pan. I use a shallow Dutch oven (25 cm or 10 inches in diameter). Add the thinly sliced chicken pieces and fry until golden brown. The chicken doesn’t need to be fully cooked at this stage.800 grams chicken thigh fillets, thinly sliced, 2 tablespoons extra virgin olive oil
- Transfer the chicken to a bowl and set aside.
- In the same pan (no need to wash it), add the leek and cook for 3-4 minutes until softened. Add the garlic and thyme, cooking for another couple of minutes until the thyme becomes fragrant.1 leek, 2 garlic cloves, 1 tablespoon fresh thyme leaves
- Return the chicken to the pan, then sprinkle in the flour. Stir and cook for 1 minute to combine.1/4 cup plain flour
- Gradually add the chicken stock, stirring constantly. Bring the mixture to a simmer, add green peas and cook over low heat for 5-7 minutes, or until the sauce has thickened slightly.3 cups chicken stock, 1/2 cup green peas
- Remove the pan from the heat and let the mixture cool for 10 minutes.
- Place the pastry on he pan over the chicken mixture, carefully trimming it to fit along the edges. Brush with the beaten egg.1 sheet shortcrust pastry, 1 egg
- Bake for 20-30 minutes or until the pastry is golden and the chicken is fully cooked.
Notes
- Don’t fully cook the chicken at the beginning. Brown the chicken thighs, but let them finish cooking in the oven so they stay tender and juicy.
- Let the filling thicken before adding the pastry. It should be creamy rather than runny before the pie goes into the oven.
- Cool the filling slightly. Let it sit for about 10 minutes before adding the pastry.
- Use an ovenproof pan. This allows you to cook the filling and bake the pie in the same pan.
SAVE THIS RECIPE 💌
We'll email this post to you, so you can come back to it later!
Das schmekt so leker und leicht zu kochen. Danke.