Easy homemade classic chicken pot pie with a creamy filling, tender chicken, and flaky puff pastry! With a mild green chilli twist to spice things up.
There’s something about a good chicken pie that feels like a warm hug on a plate. I don’t actually make it at home very often, but when I do, it’s usually because I spot a sheet of puff pastry sitting in the freezer… practically begging me to turn it into dinner. And since I can never leave a classic alone, I always give mine a fresh, spicy twist with a handful of green chillies.
Now—before you panic—green chillies aren’t as fiery as they look. They bring this bright, refreshing zing with just enough bite to cut through the creamy filling. Honestly, it transforms the whole thing into something super more-ish. You know that moment when you scrape the plate clean because it’s too good? That’s this pot pie.
But if you want it classic and heat-free, okay okay FINE—just leave out the green chillies. What you’re left with is a comforting, homely chicken pot pie that still tastes like a warm, cozy night in.
I also show you two super easy ways to use puff pastry here: a rustic patchwork top or the classic full lid. Both are fuss-free and both look great.
Jump to Recipe
What Is Chicken Pot Pie?
This is a creamy, savory chicken pot pie filled with tender poached chicken, a trio of classic veg (onions, carrots, celery), and a silky gravy made from homemade chicken broth. Topped with flaky puff pastry, baked till golden and bubbling. It’s warm, cozy, and feels like a complete meal in one dish.
And my twist? Fresh green chillies folded into the filling for a light heat that cuts through the richness.
Traditionally, it’s made with a classic pie crust, but using puff pastry gives you that gorgeous golden top without any extra work.
It’s hearty, comforting, and feels like it took hours… even though it’s surprisingly weeknight-friendly!
Why You’ll Love This Recipe
Key Ingredients
Chicken + Broth
- Boneless chicken breasts
- Water
- Salt
OPTIONAL:
- Whole black peppercorns
- Dried rosemary
- Bay leaf
These aromatics gently flavour the chicken while creating a light, homemade broth you’ll use in the filling.
Tip
You can skip this step altogether with leftover rotisserie or roast chicken!
Filling
Veggies
- Onion, Carrots, Celery: The classic mirepoix to build the base of the filling. I sometimes omit or switch out the celery for other veggies (such as capsicums!)
- Mild green chillies (optional, but highly recommended for that zing!): My little secret! These large, mild Asian green chillies add a crisp, refreshing brightness without bringing real heat, which helps cut through the richness of the filling. If you do want a spicy kick, swap them for green Thai bird’s eye chillies and buckle up.
Herbs & Aromatics
- Butter
- Dried thyme and Dried oregano: I like this combo for chicken pot pie, but any dried herbs such as dried rosemary, dried basil, Italian herb mix can work as well.
- Garlic
- Salt + pepper
- All-purpose flour
- Chicken broth (from poaching the chicken): If you use leftover rotisserie or shredded chicken, use chicken stock or water in place.
- Evaporated milk or regular milk: Evaporated milk is my preferred option – slightly richer and lesser chances of leaving filling watery.
Puff Pastry
- Puff pastry sheet (thawed): Ready-made puff pastry to make this whole thing instantly restaurant-level with not effort. If your puff pastry sheets are not ready-rolled (aka ready to use immediately), you may need to roll them out first. Roll to about 4-5mm thickness.
- Egg wash
The flaky, buttery top that makes pot pie feel special. You can go rustic patchwork or classic full-lid style — both are super easy! Steps highlighted below.
Key Steps to Making It
1. Poach the Chicken
- Add chicken, water and salt. Optional, but good for depth of flavour: black peppercorns, rosemary, and bay leaf to the pot as well.
- Let this come up to a gentle simmer. Make sure to not let it come up to a hard boil! Simmering keeps meat tender.
- Cook for 15–20 minutes, or until the chicken is fully cooked.
- Remove chicken, and shred it to preference. If you prefer less of a chew, shred it as finely as possible.
- Reserve about 2 cups of the broth for the filling.
- You can strain for a clear broth, but it’s not essential. If you prefer a more saucier (or soupy) filling, reserve more of the broth.
2. Build the Filling Base
- Melt butter in a large pan.
- Add onion, carrots, and celery. Sauté 5–7 minutes until softened.
- Add garlic and minced green chillies. Cook 30 seconds.
- Season with salt, pepper, thyme, and oregano. Stir fry and cook 1 minute.
3. Make the Filling
- Sprinkle flour over the vegetables and stir until everything is coated and no dry flour remains. Cook 1 minute to prevent a raw flour taste.
- Slowly pour in the chicken broth, stirring constantly until thickened.
- Add evaporated milk (or milk) and simmer until creamy and gravy-like.
- Stir in the shredded chicken.
- Let the mixture cool completely — this helps the pastry hold up better. Ideally, you want to cool this in the fridge while you prepare the other ingredients. OR make a day ahead!
4. Assemble
- Transfer the cooled filling into a 9-inch (23 cm) round dish or a very full 7-inch dish.
- For personal servings, 1.5 cups (360 ml) per small baking dish (I used an 18-cm/5-inch oven-safe shallow dish) is a fair portion.
- Choose your pastry style:
Option A (Rustic Patchwork):
- Cut puff pastry into rustic rectangles or squares and layer them over the filling with slight overlaps.
- Small gaps between pieces are totally fine.
Option B (Classic Lid):
- Cut the pastry so it slightly overhangs your dish. Lay it over the filling.
- Cut 3–4 slits for steam to escape.
- Brush the pastry with egg wash.
4. Bake
- Bake the pot pie in a fully preheated 400°F (200°C) oven for about 25–30 minutes, or until the puff pastry is golden, crisp, and beautifully puffed.
- You’ll know it’s ready when the filling is bubbling around the edges and the whole top looks irresistibly flaky.
- Let it rest for 10 minutes before serving so the filling can set and scoop cleanly.
How to Serve
- Serve it warm after a 10-minute rest so the filling sets a little.
- Add a simple green salad or roasted veggies on the side.
- Scoop your serving on to separate plates, or just grab a spoon and dig in!
Tips & Tricks
Storing & Reheating
Storing
- Keep leftovers in an airtight container in the fridge for up to 3 days. Chicken Pot Pie doesn’t do too well as leftovers; the puff pastry gets soggy.
- If storing in the original baking dish, cover tightly with foil.
Reheating
- Oven: 180°C (350°F) for 12–15 minutes until warmed through. Keeps the pastry crisp.
- Air fryer (best): 160°C (320°F) for 5–7 minutes.
- Microwave: not recommended! This will soften the pastry.
Chicken Pot Pie (with a green chilli twist!)
4
servings25
minutes50
minutesEasy homemade classic chicken pot pie with a creamy filling, tender chicken, and flaky puff pastry! With a mild green chilli twist to spice things up.
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Ingredients
- Chicken + Broth
500 g (about 1 lb) boneless chicken breasts, 2 pieces
4 cups (1 L) water
1 tsp salt
1 tsp whole black peppercorns
1 tsp dried rosemary
1 bay leaf (optional)
- Filling
2 tbsp butter
1 medium onion, finely diced
2 medium carrots, finely diced
2 celery stalks, finely diced
3 –4 cloves garlic, minced
5 –6 green chillies, finely minced (optional, adjust to taste)
1/2 tsp dried thyme
1/2 tsp dried oregano
Salt + pepper, to taste
2 tbsp all-purpose flour
2 cups (480 ml) reserved chicken broth
1 cup (240 ml) evaporated milk or regular milk
2 –3 cups (300–400 g) cooked shredded chicken
- Crust
1 sheet puff pastry, thawed
1 egg, beaten (egg wash)
Directions
- Poach the Chicken
- Add chicken, water, salt, peppercorns, rosemary, and bay leaf (if using) to a pot.
- Let simmer for 15-20 minutes, or until the chicken is fully cooked. Make sure it’s a gentle simmer, and not a hard boil to keep the meat tender.
- Remove chicken and shred finely. Set aside.
- Reserve about 2 cups of the broth for the filling. Reserve more if you want a saucier filling.
- Make the Filling
- Melt butter in a large pan over medium heat.
- Add onion, carrots, and celery. Sauté 5–7 minutes until softened.
- Add garlic and minced green chillies, if using. Stir fry to cook for 30 seconds.
- Season with salt, pepper, thyme, and oregano. Cook 1 minute.
- Sprinkle flour over the vegetables and stir until everything is coated and no dry flour remains. Cook 1 minute to prevent a raw flour taste.
- Slowly pour in the chicken broth, stirring constantly until thickened.
- Stir in evaporated milk (or milk). Simmer until creamy and gravy-like. Adjust consistency according to preference; if you prefer a saucier, soupy consistency, add more broth.
NOTE: If you want to add extra vegetables such as frozen peas, add it at this stage. - Stir in the shredded chicken until well combined. Let the mixture cool completely.
- Assemble
- Transfer the cooled filling into a 9-inch (23 cm) round dish or a very full 7-inch dish.
- For personal servings, 1.5 cups (360 ml) per ramekin is a fair portion — yes, that’s a good estimate.
- Choose your pastry style:
Option A (Rustic Patchwork): Cut puff pastry into rustic rectangles or squares and layer them over the filling with slight overlaps. Small gaps between pieces are totally fine.
NOTE: cut the puff pastry while the filling cools for efficiency!
Option B (Classic Lid): Cut the pastry so it slightly overhangs your dish. Lay it over the filling and cut 3–4 slits for steam to escape. - Brush the pastry with egg wash.
- Bake
- Bake in a preheated oven at 200°C (400°F ) for 25-30 minutes.
You can also air fry if your dish is able to fit! Air fry at 200°C (400°F ) for 25-30 minutes. - Bake until the pastry is golden, crisp, and puffed, and the filling is bubbling at the edges.
- Let it rest for 10 minutes before serving so it can set. Serve immediately and enjoy!
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