Chicken Pot Pie

This Chicken Pot Pie recipe is a hearty, comforting dish that brings together tender chicken, creamy sauce, and a flaky puff pastry crust. The combination of golden potatoes, fresh vegetables, and perfectly seasoned chicken creates a balanced filling packed with flavor. The use of Bailee’s Kitchen All-Purpose Seasoning elevates the dish, adding a unique blend of spices that ties all the ingredients together. If you don’t have the seasoning on hand, a mix of salt, pepper, garlic powder, onion powder, and smoked paprika works just as well to ensure bold flavors.

What sets this recipe apart is its attention to texture and richness. The parboiled potatoes stay firm yet tender, while the cream-based sauce adds a luxurious creaminess without overpowering the dish. The puff pastry topping provides a delightful crunch, enhanced with an egg wash, Parmesan cheese, and a touch of Italian seasoning for added depth. Whether you’re serving this for a weeknight dinner or a special occasion, this Chicken Pot Pie is sure to impress and satisfy everyone at the table. It’s a warm, nostalgic dish with a modern twist that will quickly become a family favorite.

Chicken Pot Pie

This Chicken Pot Pie is a comforting classic, filled with tender chicken, hearty vegetables, and a creamy, flavorful sauce. Topped with flaky, golden puff pastry and a sprinkle of Parmesan, it’s the perfect dish to warm up any meal and bring a little nostalgia to the table.

Course Main Course

Cuisine American

Keyword chicken pot pie, Oven-Baked, Pie, Puff Pastry, winter

Prep Time 20

Cook Time 35

Total Time 55

Servings 6 Servings

Ingredients

Chicken Pot Pie

1 lb golden potatoes diced small
1 large onion diced
4 large carrots peeled and diced
3 ribs of celery diced
2 tbsp minced garlic
2 lb boneless skinless chicken thighs, trimmed and diced
3 tbsp Bailee's Kitchen All-Purpose Seasoning or substitute: salt, pepper, garlic powder, onion powder, smoked paprika
2 tsp Italian seasoning
3 tbsp avocado oil
2 tbsp butter
1/3 cup flour
2 cups chicken broth
1/2 tsp low-sodium soy sauce
1 cup frozen peas
1 cup heavy cream

For the Puff Pastry

2 puff pastry sheets usually one box
1 egg
1/4 cup heavy cream or milk
1 tsp Italian seasoning
1/4 cup Parmesan cheese

Instructions

Preheat Oven:

Preheat your oven to 425°F and grease a 9×13-inch baking dish with non-stick cooking spray.

Parboil Potatoes:

Bring a medium pot of water to a boil, add 1/2 tsp salt, and parboil the diced potatoes for 8–9 minutes. The potatoes should be tender on the outside but firm in the center. Drain and set aside.

Season Chicken:

Toss the diced chicken thighs with 1 tbsp avocado oil, 2 tbsp Bailee’s Kitchen All-Purpose Seasoning, and 1 tsp Italian seasoning.

Cook Chicken:

Heat 1 tbsp avocado oil in a large pan over medium heat. Add the seasoned chicken and cook for 5–6 minutes, until no longer pink in the center. Remove chicken with a slotted spoon, leaving some juices in the pan.

Sauté Vegetables:

Add 2 tbsp butter to the same pan. Stir in onions, celery, and carrots. Season with 1 tbsp Bailee’s Kitchen All-Purpose Seasoning and 1 tsp Italian seasoning. Sauté until vegetables are soft.

Add Garlic and Flour:

Stir in garlic and cook for 1 minute. Sprinkle flour over the veggies and cook for 2–3 minutes on medium-low heat to eliminate the raw flour taste.

Create Sauce:

Gradually stir in chicken broth until the mixture thickens. Add soy sauce, peas, cooked chicken, parboiled potatoes, and 1 cup heavy cream. Mix well and adjust seasoning if needed.

Assemble Pie:

Pour the mixture into the prepared 9×13 baking dish. Cut puff pastry sheets into squares and layer them over the top, slightly overlapping.

Prepare Egg Wash:

Whisk together the egg and 1/4 cup heavy cream (or milk). Brush over the puff pastry. Sprinkle with Italian seasoning and Parmesan cheese.

Bake:

Bake for 30–40 minutes, or until the puff pastry is golden brown and fully cooked.

Serve:

Let the pot pie sit for 5 minutes before serving. Enjoy warm!
Note: If you don’t have Bailee’s Kitchen All-Purpose Seasoning, substitute with a mix of salt, pepper, garlic powder, onion powder, and smoked paprika.

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