Last Updated on 2 June, 2026 by Elby | The Tasteful Pantry
My recipe for a family size chicken pot pie has a creamy chicken and vegetable filling, topped with flaky puffed pastry. This recipe makes a family sized dish, so there is no need to make individual pies. For a similar style recipe, try Chunky Beef and Mash Pie. Or for a full pastry encrusted pie, try my (Leftover) Lamb Pie. Alternatively, use a Shortcrust Pastry recipe to make a full pie crust for the chicken and vegetable filling.
The pie filling is so tasty, with a warm, comforting quality. And the use of carrot and celery, also means this is a dish can easily be served all year round. And it is a great way to use up leftover carrot and celery, or the leftover pre-cooked chicken from the fridge. A delicious dish, and you are also reducing the chance of waste from your kitchen – it’s a win, win!
Chicken Pot Pie Recipe Ingredients
Vegetables: I use the classic onion, carrot and celery combination. Sometimes also adding corn. But the pot pie works with most veggies – potato, peas, broccoli all work a treat.
Chicken: Pre-cooked or leftover chicken is great for this pot pie. Not only does it cut out a step in the cooking process, but you will also be using up some leftovers. Helping with a waste-free kitchen.
Sauce: The bacon, garlic, cream, thyme and mustard bring rich, French flavours to the homely pie. The sauce is rich and creamy and always leaves you wanting more.
Pastry: A pot pie with pastry on the top only – rather than the full pie crust – is my preference.
How to Make Chicken Pot Pie
- Preheat the oven and lightly grease a baking dish.
- Cook the chicken in a large pot of water. Remove the chicken, discard the liquid and dice the chicken once cool enough to handle.
- In the same pot, melt the butter and cook the onion, celery, carrots and thyme until softened. Add the bacon and garlic and cook for a few minutes.
- Mix a small amount of stock with the flour until smooth, then stir in the mustard and cream and set aside. Add the remaining stock to the vegetables, bring to the boil and simmer until reduced. Stir in the flour mixture and cook until thickened.
- Remove the thyme stems, add the chicken and season to taste.
- Pour the filling into the baking dish.
- Join the pastry sheets to make a large rectangle and lace over the filling, seal the edges, cut a few vents in the top and brush with beaten egg. Bake until the pastry is puffed and golden. Enjoy!
FAQs
Can I make chicken pot pie ahead of time?
Yes. Prepare the filling and assemble the pie up to a day in advance. Store it covered in the fridge and bake when ready to serve.
Can I freeze chicken pot pie?
Absolutely. Freeze the filling without the pastry and thaw overnight in the fridge before following the steps for assembling and cooking.
What vegetables are in chicken pot pie?
Peas, corn, mushrooms and green beans are all excellent additions. This recipe is flexible and works well with vegetables you need to use up. Even cooked potatoes work well.
Can I use leftover cooked chicken?
Yes. Any leftover cooked chicken is a great shortcut and can help reduce food waste while adding extra flavour – although be mindful of strong flavours that conflict with the pie flavours.
Feedback and More: Did you try the Chicken Pot Pie (family size) recipe? Let me know in the comments below. Cheers, Elby!
If you liked this recipe, check out some of my other tasty pastry treats. Also, follow The Tasteful Pantry on Instagram, Facebook and Pinterest for all the latest recipes and info.
Chicken Pot Pie (Family Size)
*Note: Adjusting servings will not adjust the ‘light grey’ quantities
Ingredients
Chicken
- 850 grams chicken breast - halved horizontally if they are particularly thick
Filling
- 50 grams unsalted butter
- 1 large onion - finely chopped
- 3 stalks celery - finely chopped
- 2 large carrots - finely chopped
- 5 sprigs fresh thyme
- 2 cloves garlic - minced or finely chopped
- 120 grams bacon - diced
- 3 tbsp flour - plain, all purpose
- 500 ml stock - chicken or vegetable, 3 tbsp set aside
- ½ tsp Dijon mustard
- 120 ml cream - thickened
- salt and pepper - to taste
Assembly
- 1 ½ sheets puff pastry
- 1 egg - lightly beaten
Instructions
- Preheat your oven to 180°C conventional | 160°C fan forced and lightly grease the sides of a 25x30cm baking dish.
Chicken
- Add the chicken to a large pot of water – make sure it is just cover. Bring to the boil, cover and simmer for 10 minutes, or until just cook.
- Transfer the chicken to a plate and discard the stock. When cool enough to handle, dice into small, bite-size pieces.
Filling
- Melt the butter in the same pot and add the onion, celery, carrots and thyme. Cover and cook on medium for 7-10 minutes. The vegetables should be soft.
- Add the bacon and cook uncovered for 2 minutes, stirring occasionally.
- In a small bowl, mix the 3 tablespoons of stock with the flour until there are no lumps. Stir in the mustard and cream. Set aside.
- Add the remaining stock to the vegetable mix and bring to the boil. Simmer until reduced by half.
- Add the flour mix and stir until sauce thickens. Remove the thyme stems.
- Add the chicken and season with salt and pepper.
Assembly
- Spread the filling evenly in the prepared baking dish.
- Lie the puff pastry on a bench and lightly press the half sheet to the edge of the full sheet (making a large rectangle).
- Cover the filling with the prepared pastry, pressing the edges of the pastry to the sides of the baking dish. If the pastry is bigger than your dish, you can fold the edges to make a thicker crust (my preferred method) or cut them to size.
- Pierce 6-8 times with a fork or make small cuts with a knife to let the steam escape and brush the pastry with the egg.
- Bake for 25 minutes, or until the pastry is puffed and golden all over.
Nutrition
*Nutrition and calorie figures are estimates only.
So good. Very generous serves and everyone loved it.
Thanks Julie – glad you liked it!