Easy Chicken Pot Pie Recipe – Perfect Family Dinner
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.
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One-pan meals are my go-to solution for busy weeknights. Whether it’s this easy chicken pot pie recipe, my infamous Mexican chicken and rice, or sheet pan chicken and veggies, these dishes save time and energy while delivering big on flavor. The filling for the chicken pot pie can be easily prepared in advance and stored in the fridge for up to 3 days, then simply baked on the day you need it. Pair it with a simple green salad, and you have a comforting dinner the whole family will love.
Why You’ll Love This Easy Chciken Pot Pie:
- Quick and Easy: Ready in under 60 minutes.
- One-Pot Wonder: Fewer dishes to wash.
- Kid-Friendly: Simple flavors that even picky eaters will enjoy.
📝 Recipe Ingredients
- Chicken: I used boneless, skinless chicken thighs for my chicken pot pie, but you can also use chicken breasts 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.
- Shortcrust pastry: If you’re feeling adventurous, feel free to make your own pastry. However, I prefer to use a high-quality store-bought shortcrust pastry to save time. You can also use puff pastry.
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.
❄️ How to Store
- Make-Ahead: The chicken mixture can be prepared in advance. Store it in an airtight container in the fridge for up to 3 days.
- Freezing: You can freeze the chicken pie mixture for up to 3 months. Thaw overnight in the fridge before using.
- Storage after Baking: Leftovers can be stored in the fridge for up to 3 days. Reheat in the oven for 20 minutes at 180°C (360°F)
Chicken Pot Pie Recipe FAQs
Make sure you’re happy with the consistency of the chicken mixture before you start baking. If it’s too runny, simmer it for a little longer to help it thicken up.
No, this recipe is not gluten-free. However you can use gluten-free plain flour instead of wheat flour and gluten-free pastry to make this recipe gluten-free.
Yes, feel free to add peas, carrots, or corn for a more classic chicken pot pie flavor!
More Delicious One-Pan Recipes You’ll Love
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 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 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
- Chicken Options: You can substitute boneless, skinless chicken breasts for thighs, but thighs tend to be juicier.
- Leek Substitute: If leeks are unavailable, use a medium-sized brown onion instead.
- Make-Ahead: The chicken filling can be made in advance and stored in the fridge for up to 3 days or frozen for up to 3 months. Simply top with pastry and bake when ready to serve.
Das schmekt so leker und leicht zu kochen. Danke.