Chicken Pot Pie

This Chicken Pot Pie recipe is the best kind of savory comfort food, and it’s the perfect meal to feed a group.

This Chicken Pot Pie recipe is the best kind of savory comfort food, and it's the perfect meal to feed a group.

Few foods whisper—okay, yell—”comfort” as much as Chicken Pot PieAnd a little comfort is always a good thing. Speaking of a “good thing,” while folding clothes one day years ago, I was inspired by Martha’s recipe for Chicken Pot Pie that she featured on her perfect-for-clothes-folding show Martha Stewart Living (that show got me through many a load of laundry, man). I quickly printed out the recipe, and this Chicken Pot Pie soon made its way into our regular comfort food repertoire. It graces our table around this time every year, and I know once you try it, you’ll agree that it deserves a regular spot in your menu lineup.

The main ingredients are standard potpie players: chicken, onion, potatoes, carrots and mushrooms … and of course, peas. Yes, I used frozen. (Martha, don’t be hatin.) But the addition of cognac is what makes the flavor magic happen. Don’t worry, you don’t need much. You won’t get hooched up. Promise. Add in herbs, chicken stock and a few other basic ingredients, and the potpie comes together nicely.

I usually use one large oven safe soup tureen or dutch oven topped with puff pastry. But sometimes it’s fun to use individual oven safe dishes for a special occasion.

Few foods say “comfort” as much as Chicken Pot Pie. Few foods say “comfort” as much as Chicken Pot Pie. Few foods say “comfort” as much as Chicken Pot Pie. Few foods say “comfort” as much as Chicken Pot Pie.

Top the pot pie with puff pastry. Brush with a little egg yolk and bake. Beautiful results, for not much effort.

This Chicken Pot Pie recipe is the best kind of savory comfort food, and it's the perfect meal to feed a group.

One of the things I like about this recipe is that the pie “filling” can be made ahead, then topped with the puff pastry, and baked to re-warm prior to serving. Over the years I’ve used both boneless chicken breast or a whole chicken for this recipe. This time I was short on time so I popped into the grocery store and picked up a rotisserie chicken.

This savory Chicken Pot Pie is sophisticated enough for your Valentine’s Day table, but simple enough for any weeknight meal. Serve alongside a fresh salad, and dinner is done!

Yes, I think you’ll enjoy this one very, very much.

If you’re looking for more comfort foods, here are a few other you may want to check out:

Chicken Pot Pie
This Chicken Pot Pie recipe is the best kind of savory comfort food, and it's the perfect meal to feed a group.
Recipe type: Main
Serves: 8
  • 6 tablespoons butter, salted or unsalted
  • 1 large onion, chopped
  • 1½ pounds potatoes, peeled and cut into approx. 1-inch cubes (I used new potatoes)
  • 1 pound (about 6 medium) carrots, cut into approx. 1-inch pieces
  • 10-12 ounces mushrooms, sliced
  • ½ cup cognac
  • 6 tablespoons all-purpose flour
  • 2 cups chicken stock
  • 1 cup milk
  • 5 cups chicken, cooked (roasted or poached) (Again, I used a whole rotisserie chicken de-boned the last time I prepared this.)
  • 1 cup fresh or frozen green peas
  • 5 teaspoons dried parsley
  • 2½ teaspoons dried thyme
  • ½ teaspoon dried sage
  • 3 teaspoons salt
  • 1 teaspoon black pepper
  • 1 sheet frozen puff pasty, thawed
  • 1 egg yolk + 1 teaspoon water for egg wash
  • extra salt and pepper to taste
  1. Preheat oven to 425-degrees F. (If making ahead skip this step.)
  2. In a stock pot or dutch oven, melt the butter over medium-high heat.
  3. Add onion, potatoes, carrots, mushrooms, and a few pinches of salt and pepper; cook, stirring occasionally, until tender; about 10-12 minutes.
  4. Add cognac, and combine.
  5. Stir in flour and cook for about 1 minute until combined well.
  6. Add chicken stock and milk. Combine well and bring to a simmer for about 2-minutes, stirring until mixture thickens.
  7. Add chicken, peas, parsley, thyme, sage, salt and pepper, and combine well.
  8. Transfer mixture to preferred serving vessel. Or if preparing ahead, let cool and refrigerate to re-heat later.
  9. When ready to bake, whisk together the egg yolk and 1 teaspoon of water.
  10. Cut thawed puff pasty 1-inch larger in diameter than the chosen serving dish/vessel, and cut out a ½-1-inch hole in center for venting.
  11. Center cut puff pastry over dish and crimp down around edge of dish to seal.
  12. Brush top of pastry with egg wash.
  13. Bake in 425-degrees F oven on baking sheet for 10 minutes, then cover lightly with aluminum foil and continue baking for another 20-25 minutes.
Adapted from Martha Stewart.
 Updated January 5, 2015. Originally published February 7, 2011.

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  1. 2


    Holy cow this looks amazeballs!!

    Love that you said hooched up, seriously.

    Chicken pot pie is one of my all time favorite meals…I will be giving this a whirl!! :)

  2. 4


    I love chicken potpie. There’s something about the creamy sauce and the crust that screams comfort food. I always use pie dough but puff pastry definitely looks easier. This goes in my recipe collection.

  3. 7

    Craig says

    Oh my – this looks good – I am just beginning to cook – cause of all the foodies I’ve met – I’m going to have to substitute something imaginative for the cognac – don’t have any. And mushrooms – blech – so no mushrooms. But well – I’m gonna try.

    God Bless.

  4. 9


    Well, aren’t these the most adorable chicken pot pies EVER?!!

    And I’m betting the cognac adds just a touch of romance to the flavor. Perfect for Valentines! Martha has really made a difference in our lives, hasn’t she?

  5. 10


    Chicken Pot Pies are the epitome of comfort food, you are right. I love the version with puff pastry, even though my husband scoffs at it (but he buys the frozen individual pies from the supermarket – I am not concerned:)
    Your little pies look amazing, and I just have to make them before the spring:)

  6. 13

    the country cook @ Delightful Country Cookin says

    One of my absolute favorite dishes…I love those little individual pie dishes you used!

  7. 14

    TidyMom says

    AMY…… pictures make me want to LICK my SCREEN!!!

    that looks AMAZING!!

  8. 16


    This post is practically poetic. Your photos are stunning! (I remember pot pie as being awkward to photograph.)

    Bookmarked for a dinner soon. ‘Tis the season, after all.

  9. 18

    Wenderly says

    I’ve died and gone to heaven! Or perhaps I should just come on over to your house for a spell and you can feed me this delicious chicken pot, chicken pot, chicken pot pie!

    I’ll do dishes.

    And shovel that driveway of yours.

    And rearrange furniture. Whatever it takes.

  10. 20


    My mouth is watering. This recipe is so much simpler – yet more delicious looking – than so many others I’ve seen. Thank you! (And where did you get those little white pots? Adorable.)

    • 21


      Hey Dawn!

      I actually got those little dishes for a steel at Old Time Pottery (I think that’s what it’s called) for $1-2. Can you believe it?!? What a deal.

      ~ Amy

  11. 22


    I’m almost embarrassed to say that I’ve never tasted a pot pie of ANY kind but to my defense I never came across a recipe screaming enough for me to try it!
    This one’s doing it for me and Cognac might be the reason but it looks amazing and SO worth trying!

  12. 25


    OK the puff pastry topping looks great, but I would be all about the filling in this pot pie. Gorgeous!

  13. 26

    Megan says

    I love chicken pot pie and this looks excellent! I just want to dig in. Cognac huh? :) I also love the little dishes.

  14. 30

    Lisa says

    I finally made chicken pot pies from scratch after YEARS of being too intimidated to try them, but your addition of hooch makes this sound even better than I can imagine. And your pictures are finger lickin’ gorgeous!

  15. 31

    Barbara @ Modern Comfort Food says

    Pot pies are perfect cold weather comfort food as far as I’m concerned, and your gourmet take on the dish looks positively delicious, Amy. I need to hurry up and make this one though. Our Florida “spring” — I’m already waring tank tops — seems to have arrived WAY too early this year!

  16. 34

    Shelby says

    This is THE ultimate comfort food. I love your recipe – and when I am ready to make Chicken Pot Pie I will be trying this one for certain. Yeah. The booze sold me. ;o)

  17. 37

    alison says

    We are having a vegetarian version of this for our Valentine supper. I just made the filling and it smells amazing! I just know my family is going to love it. Thanks for sharing this great recipe!

  18. 39

    Sophistimom says

    This is GORGEOUS!! I’m singing it in my mind, actually. Love chicken pot pie.

    Where did you find those soup bowls, anyway?

    • 40


      Hey Sophistimom!

      Can you believe I found those bowls for betweet $1-2 dollars at a discount place. Think it was Old Time Pottery? What a steal.

      ~ Amy

  19. 41

    Alison @ Ingredients, Inc. says

    This looks like true comfort food to me! Hope you’re doing well!

  20. 42

    Aggie says

    this might be the most beautiful, delicious looking chicken pot pie I have ever seen Amy. I did not grow up on pot pie, not really sure I care for it really, but yours, with all those pretty vegetables in it is calling me!! I can see how good it tastes just from the pictures!! Goodness!

  21. 44

    MelissaM says

    I made this last night for dinner and it was amazing. I’m absolutely going to make it again to freeze for easy weeknight dinners (I’m expecting my first baby so freezing this will be a lifesaver!). Can I suggest one change? I subbed Kale in for potatoes, mostly because I needed to use it and didn’t have potatoes, and it was so good! And that extra green veggie gives it the illusion of being a little healthier. :)

    Thank you for sharing!

  22. 45

    lisa says

    That sounds really good. I am going to try this but am not sure I am following the instructions correctly. Is that enough time for the potatoes and carrots to cook all the way through or do you cook it in the oven for a while before you top it with the pastry crust?

  23. 46

    Monica says

    Thanks for sharing! I made this tonight, without chicken. My family loved it. I only baked half of the filling and will use the other half another night. I do have a question. When the filling mixture cooled it is very thick. Shoudl I add anything to do when I do bake the second half later?

    • 47

      Monica says

      Meant, should I add anything to it when I back later because it is so thick.

      • 48


        Hey Monica,

        If you’d like a thinner filling, add a little chicken broth at a time until it’s to your desired consistency. It’s a personal preference.

        Hope that helps!


  24. 49

    Kristen M says

    Just made this and it’s wonderful! I’m freezing the mix in small batches for quick weeknight meals. Very simple, but it looks and tastes impressive. Thx for the great recipe :o)

  25. 50

    Rebecca P says

    I am a HUGE (in my heart) fan of pot pie. I think it’s one of my favorite dishes of all time. I followed your amazing recipe and I have to say- it was AMAZING!!! I even made baked chicken with the same ingredients: herbs, cognac, broth etc. As a stand alone for baked chicken, it also rocked! Who knew that cognac would go so well with chicken. Thanks!!!!

  26. 52

    Lisa says

    I made this for my husband for our anniversary a couple weeks ago – this weekend my in laws and brother in law will be here and my husband requested that I make it again! What a winner! Thanks for sharing!

    • 53


      So good to hear! It’s a recipe I look forward to every year when it gets cooler. And a belated Happy Anniversary to y’all!

  27. 55

    Sommer @ASpicyPerspective says

    This is my kind of comfort meal! I can’t wait to make this chicken pot pie on chilly evening!

  28. 58


    Love chicken pot pie, haven’t had it in a long time but this looks so good not to be made! Love the little pots :)

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