Chicken Pot Pie (CPP)








It snowed over the weekend here in Seattle!  When it’s cold and dreary outside, I always want to eat something warm and hearty.  One of my favorites?  CPP (chicken pot pie).  This recipe is super easy because you can just buy a premade roast chicken from the grocery store, a package of Pepperidge Farm puff pastry (SO GOOD), and voila!  The hardest parts are done!

I didn’t really measure out the vegetables, but I probably used more than 1 cup of each since I like my pot pie filling to be pretty chunky (as opposed to soupy). It’s an easy recipe to adjust veggie amounts, just remember to adjust the liquid levels and thickening time too.

Properly weaving the pastry strips probably makes for a better looking pie, but my strips got too soggy and unweaveable.  You can also just lay the entire uncut sheet on top of the pan, just remember to cut some slits so your pie won’t explode!


  • 8 tablespoons butter (1 stick)
  • 1 shallot, chopped
  • 1 cup onion, chopped
  • 1 cup celery, chopped
  • 1 cup carrot, chopped
  • 1 teaspoon salt (more/less to taste)
  • 1 teaspoon pepper (more/less to taste)
  • ¼ cup flour
  • 2 cups chicken stock
  • ½ cup heavy cream
  • 2 teaspoon chicken bullion (2 cubes)
  • 1 roasted chicken, shredded
  • ½ cup frozen peas
  • ½ teaspoon fresh thyme
  • ½ cup chopped fresh parsley
  • 1 sheet frozen puff pastry
  • 1 egg


  1. Allow puff pastry to thaw.
  2. In a small pot, whisk together chicken broth, heavy cream, and chicken bullion.  Bring to a slow boil.  Set aside.
  3. In a large pot, melt butter over medium high heat.
  4. Add shallot and onion, saute until translucent.
  5. Add celery and carrot, saute until vegetables start to get tender.
  6. Whisk in flour over vegetables and cook for 1-2 minutes.
  7. Gradually add chicken broth/cream/bullion mixture.  Add salt and pepper (more/less to taste).
  8. Simmer gently over medium heat until sauce begins to thicken (5 minutes).
  9. Turn heat to low, and add chicken, peas, thyme, and parsley.
  10. Preheat oven to 400 degrees.
  11. Pour chicken mixture into a 9 x 9 baking dish.
  12. Cut puff pastry into 12 equal strips.
  13. Lay puff pastry strips over chicken mixture, weaving it together to form a lattice pattern.
  14. Using a pastry brush, brush egg onto the top of the puff pastry.
  15. Bake for 30-35 minutes. The puff pastry will be a deep golden brown color.
  16. Cool for 5 minutes before serving.

7 comments Write a comment

  1. Long time follower, probably first time commenter but all I want to say is ” I want CPP, NEED to make CPP, that is all” :]

  2. I love chicken pot pie! I never used Pepperidge Farm for the crust though. Will need to try that!

    p.s. Long time reader, first time commenting. Glad your back! Missed your posts!

Leave a Reply

Required fields are marked *.