REAL Homemade Chicken Pot Pie has nothing to do with a can of soup! This scratch made Irish classic will is going to be a family hit! It is creamy and decadent with plenty of delicious chicken. Of course, no Chicken Pot Pie would be as good without flaky puff pastry crust! My version of this classic is baked in single serve mason jars to make dinnertime easy.
Homemade Chicken Pot Pie is a Labor of Love
There are plenty of recipes where I do whatever it takes to get dinner on the table as quickly as possible.
Let’s face it, we all have busy lives and nights that require simple, filling dinners. This homemade Chicken Pot Pie recipe is not that kind of recipe and I’m absolutely OK with that!
The flavor profile in this dish is built with chicken thighs, chicken broth and chicken bouillon. The combination makes a meaty filling accented by veggies.
Everyone inhales this savory dinner. Our friend’s toddler had some and refused to share it with the family dog, a dog she normally shares every single meal with. It is that good!
Homemade Chicken Pot Pie Crust
When it comes to a good homemade chicken pot pie recipe I’m all for a scratch made filling!
But when it comes to the crust? There I draw the line. You can absolutely make one from scratch but that takes a fair amount of extra work!
I grab a package of puff pastry and save myself some cooking time. The crust is still tender, flaky and dare I say, divine? But the time saved is an hour or more!
Individual Chicken Pot Pies
These cute little chicken pot pies are baked in mason jars to make individual servings!
If we learned anything in the last decade it is that everything is cuter in a mason jar! (Well, maybe not quite EVERYTHING – my mom brain just jumped to all the horrid things my small humans could put in jars… But let’s just agree that FOOD is cuter and more fun in a nice mason jar!)
Our family loves having their own little pies to enjoy. They are also wonderfully portable if you grab these great plastic lids.
Irish Chicken Pot Pie
Ingredients
- 1 large carrot
- 1 average sized russet potato peeled and diced
- 3 stalks of celery minced
- 5 oz crimini mushrooms cut into quarters or eights
- 1 onion minced
- 1/3 cup Italian Flat Leaf parsley minced
- 1 lb boneless skinless chicken thighs
- 1 Tbsp. vegetable oil
- 3 Tbsp. butter
- 1 pinch salt
- 1/2 cup flour
- 3 cups chicken broth
- 2 tsp. chicken bouillon
- 1 tsp. black pepper coursely ground
- 1/4 tsp. white pepper
- 1 cup cream
- 2 sheets of puff pastry 1 box
- 3-4 Tbsp. melted butter for brushing pastry
- 11 mason jars 1/2 pint size wide mouth
Instructions
- Tip: I suggest reading through all the instructions before beginning.
- Set the sheets of frozen puff pastry out to thaw on a floured board.
- Cut carrot, potato and celery into small bite sized pieces. Place in a tall microwave safe bowl and add enough hot water to cover by about 2". Microwave on high for about 15-18 minutes or until the veggies are fork tender. Drain when cooked and set aside.
- Meanwhile prepare the rest of the ingredients: Cut the mushrooms into eights. Set aside.
- Peel the onion and dice it. Set aside.
- Mince the parsley and set aside.
- Wash the chicken. Trim any large chunks of fat off and discard. Cut into bite sized pieces. A kitchen scissors works well for this.
- In a 10 cup capacity skillet (preferably cast iron) cook the chicken with some oil on medium-high, stirring frequently until the pieces are cooked through. Set aside in a bowl.
- Preheat the oven to 400 F.
- Add the butter, onions and pinch of salt to the skillet and cook on medium-high for about 3 minutes until golden, stirring frequently and adding oil as needed. Turn the heat down to medium. Add the mushrooms and cook an additional 3 minutes, stirring often.
- Add the drained veggie mixture and the flour. Cook for 1 minute stirring continuously.
- Stir in chicken broth, parsley, chicken, black pepper, white pepper and chicken bouillon. Bring to a boil stirring continuously and continue to cook until mixture has thickened slightly.
- When the mixture has thickened, turn off the heat and stir in the cream. Taste and adjust salt and pepper as desired.
- Use a mason jar to cut out rounds of puff pastry: Place the jar upside down on the pastry and press down firmly. Move the jar back and forth rapidly until a circle of pastry is cut out. Repeat until you have 11 circles.
- Use a sharp knife to make an air slit in the pastry circles.
- Use a measuring cup to scoop 2/3 cup of filling into each jar. Wipe any drips off the rims of the jars with a wet cloth. Top each filled jar with a circle of pastry. Brush the pastry with melted butter
- Place jars in a large casserole dish (my big rectangular Pyrex is perfect) and fill the dish with water about 1" deep. This is the correct way to bake in mason jars.
- Bake in a preheated oven for 25-30 minutes until the pastry is slightly brown and the filling is bubbly.
Helpful Recipe Notes
Your Rating Matters
When you leave a comment or star rating, it means more than you might think. It helps me understand what you’re enjoying, builds trust for other readers, and supports real, tested cooking content. If you have a moment, I’d truly appreciate you sharing your experience. - Mirlandra
Nutrition Estimate
A Note on Nutrition
Nutritional info is an imperfect estimate. Please take it with a grain of salt.
PIN FOR LATER
This recipe was originally published in 2015. It has been updated with some new information in March of 2020. Enjoy!
Laura says
My husband would adore this recipe! I have never heard of Grocery outlet Bargain Market–are they limited to a particular area of the country?
Mirlandra says
It is very much a husband approved dish! Grocery Outlet stores are primarily located in the Western US right now.
Kacey @ The Cookie Writer says
My husband will love this! I agree, homemade is the best, but sometimes we want a quick and easy dinner. With the cold temperatures settling in, this pot pie is definitely in the comfort books!
Mirlandra says
Yes it is! I love good comfort food this time of year.
Christie says
I totally agree chicken pot pie is better from scratch. We try not to use cans in anything. This is pure comfort food and perfect for dinner.
Mirlandra says
This is one of those areas where if you don’t make it from scratch it is just not the same!
Jennifer Stewart says
I love the individual jar servings!! So up my alley! Comfort food I can hold in my hand and nothing says comfort like chicken pot pie!
Mirlandra says
Thanks! I like transport options! Chicken Pot Pie really is a classic 🙂
mirim says
Your photos are exquisite, Mirlandra! The pies look so rich and creamy, and the single-serving idea solves the problem of having the filling spread out after you cut the first piece.
Our local Grocery Outlet has had good quality cheese for about $1.50 a pound recently. I’m a fan. I practically raised my family on their refried beans when they were $1.00 for a 7lb can! We’d slather them on tortillas and cover them with garden veggies and cheese – and call them flying saucers.
Mirlandra says
Thank you!
Cathy says
I love grocery outlet, I’ve found bacon for a buck, frozen waffles 3 boxes for $1, and they ALWAYS have yogurts 3 for $1 or less. And my local Albany oregon store always has the best produce prices in town.
This pie looks really good, what do you think about doing a big one or doing it in muffin tins instead of jars?
Mirlandra says
Oh the bacon deals rock!!! I forgot about the yogurt. I find my favorite high end yogurts there all the time for less than 1/3 of the normal price! I included some basic information for baking the pie in a pie tin at the bottom of the printable recipe. That should help you. I think a muffin tin would work very well too! You might have smaller pies in which case you could need more puff pastry. I take my extra pastry and bake it in the oven with butter and cinnamon sugar for cookies! My husband splits them open, fills them with whipped cream and we feast!
Delores says
Albany Oregon is where I shop Grocery Outlet.
Sabrina @ Dinner, then Dessert says
Pot pie in a glass jar is such a cute idea! Being able to see the warm, gooey insides would definitely be a bonus!
Mirlandra says
Thanks!
Rachel says
I love this dish and it was indeed a labor of love to make it. I made mine in two pie shells so I could freeze one. I think next time I make this I will probably cut the pepper in half and take the time to make my own shell. Maybe turn it into a couple day adventure 🙂
Mirlandra says
Thanks for the feedback on the pepper! I went in and edited the post to reflect about 1/3 less pepper at the start. I had been on the fence about how much to use! I’m a huge pepper lover and sometimes get myself in trouble… I’m so glad you enjoyed the process! Sometimes it is fun to really make something from scratch!
Elaine Hamilton says
Do these freeze? I’m single and it would be perfect if after assembly I could put the canning jar tops on and freeze.
Mirlandra says
Oh that would be perfect! I love things that simply cooking time like this. I have not tried it but I think it could work well. It is probably worth a try. If you do try it let me know how it goes for you!
Kimberlee Hill says
Can you reheat these in the microwave? I think this would be great for hubby to take to work.
Mirlandra says
You most certainly can! Warm it up gently and enjoy. Leftover pot pie is a real treat 🙂 He is a lucky guy!
Holly says
If I made these in pint jars instead of half pint, do you think the cooking time would change? I am so excited to try making these!
Mirlandra says
Hi Holly – Great question! I don’t think it would since the filling is going in fairly hot. Just cook your pies until the tops are a lovely golden brown and you are good to go! Also, stay tuned because I just took photos today of a new recipe for Ham and Chicken pot pie – it is AMAZING! If you make sure to sign up for my email list you will hear when it goes live 🙂 Look forward to hearing from you again soon!
Shelley says
This is the best chicken pot pie I have ever made!
Mirlandra says
Thank you for telling me! I love this recipe and I’m so glad you are enjoying it too. It is on my meal plan for next week – such a lovely warm winter recipe for the season!
Marie says
I have always loved chicken pot pie, having tried different versions over the years to find my favorite, and this is definitely it, hands down! I made mine in pie pans rather than individual portions, and instead of discarding the veggie water, I added it to the other broth as part of the water. I admit to have “cheated” and used refrigerated pie crusts, but I will try the puff pastry as well. Either way, it was a big hit! Everyone in the house loved it and made me promise to make it again this way every time I make it. No more searching for the best recipe because we found it in this one.
Mirlandra says
Oh friend! I’m so glad – I know how special it is to find the perfect recipe!!! And you get to decide what kind of crust – sometimes you just gotta do what is easy. I really need to post my vodka pie dough one of these days. It is such an easy way to get great crust!