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+ servings

Chicken Pot Pie

Easy homemade chicken pot pie recipe with puff pastries for the crust is a simple and healthy dinner. We used Pillsbury crescent rolls dough sheet for the puff pastry. So delicious.

Course Dinner
Servings 8
Calories 392 kcal


  • 1 tbsp vegetable oil
  • 1 tsp minced garlic
  • 6 oz thick bacon or pancetta, cut into 1 inch strips
  • 1 medium yellow onion
  • 8 oz cremini mushrooms, thickly sliced
  • ¼ cup all-purpose flour
  • 1 tsp dried thyme
  • ½ tsp paprika
  • Fine Sea Salt and Ground Pepper
  • 1 lb boneless chicken thighs, but into bite size pieces
  • 2 tbsp butter
  • 2 ½ cups rich chicken stock
  • ¼ cup sherry
  • 2 tbsp finely chopped parsley
  • 1 sheet puff pastry or 9 inch pie crust, chilled
  • 1 egg, beaten with 1 tablespoon water


  1. Preheat oven to 400 degrees.

  2. Heat oil and garlic in large, deep skillet, over low heat.  When the garlic is sizzling with the oil, add the thick cut bacon and chopped onions.  Cook, stirring often, until the bacon is golden brown.

  3. Add mushrooms and continue cooking and stirring until the mushrooms are browned and slightly softened.

  4. In a ziploc bag, mix the flour, thyme, paprika, 2 large pinches of sea salt, and 1 large pinch of black pepper.  Add the bite size pieces of chicken and shake bag well to coat. 

  5. Add butter to the skillet with bacon and mushrooms over medium heat.  Add the chicken pieces and any flour remains from the bag.  Cook until the chicken pieces are golden and the flour on the bottom of the pan is browned.

  6. Pour the stock and sherry into the skillet.  Scrape the bottom of the pan and let simmer about 5 minutes, until slightly thickened.  Turn off heat and stir in parsley.

  7. With a large spoon, scoop out contents of skillet into a 9 inch round pie dish or 8 inch square baking dish.  Roll out pie crust to appropriate shape for your dish or use a dough sheet (Pillsbury) to cover chicken/bacon mixture.  Cut a few slits in the dough and brush the dough with egg wash.  Place pie dish on a cookie sheet just in case there is a spillover from the pie.

  8. Bake in preheated oven until the crust is browned and filling is bubbling, about 20 minutes.

  9. Let the pie cool for at least 10 minutes before serving.  Use a big spoon to scoop into bowls.  Garnish with parsley.

Recipe Notes

Adapted from NYT Cooking

Nutrition Facts
Chicken Pot Pie
Amount Per Serving
Calories 392 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 8g50%
Cholesterol 92mg31%
Sodium 389mg17%
Potassium 386mg11%
Carbohydrates 19g6%
Fiber 1g4%
Sugar 2g2%
Protein 17g34%
Calcium 21mg2%
Vitamin C 3.1mg4%
Vitamin A 235IU5%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.