Is this Greek-style chicken recipe the easiest chicken pot pie ever? All you have to do is cook everything in one pot, fill the pie and bake it in the oven! Using puff pastry dough as double crust makes it even more easy, but you can certainly make it from scratch with your favorite homemade pie crust.
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This chicken pot pie (we call it "kotopita" in Greece) uses red and yellow bell peppers in the filling (there's no peas here, but you can add them if you like). It is the ultimate comfort food, not only because it tastes cozy and delicious, but also because making the filling in one pot is exceptionally stress-free and comforting!
If you like pie recipes, make sure to check this Greek spinach pie (Spanakopita) which can be made with or without feta cheese, this Tiropita (Greek cheese pie) with bechamel sauce and this meat pie recipe with ground beef(kreatopita) made with phyllo pastry, where I like to add some eggplant for added flavor.
😍 Why I love this recipe
These are some of the reasons why I love this easy chicken pot pie recipe:
✓ Quick and Easy: With my simple cooking method the process is very straightforward. Just cook the ingredients in one pot, fill the pie and bake!
✓ Versatile: This pie is made with fresh (raw) chicken breast but chicken thighs will also work. Additionally, in the variations section I tell you how to make it using rotisserie chicken or leftover turkey (perfect for the day after Thanksgiving).
✓ Made from scratch: No canned chicken soup or cream of mushroom soup (with all those additives). Just pure, wholesome ingredients.
📋 Ingredients
For this creamy chicken pot pie you'll need the following ingredients:
Chicken breast: I prefer to cut it in approximately 1 inch cubes. You can also use chicken thighs or any other part of the chicken you like.
Bell peppers: Use whatever kind you like better. Most of the times I choose 1 red and 1 yellow because their sweeter than the green ones.
Flour: All purpose flour is best for this recipe.
Puff pastry: If you can find puff pastry made with butter only, use that.
🥣 Substitutions - Variations
With cooked chicken: Already cooked chicken such as rotisserie chicken or boiled chicken can also be used, but it's better to add it at the end, at the same time when you add the Parmesan cheese. Turkey is also great, and especially leftover turkey after Thanksgiving. I guess you'll have to call it turkey pot pie.
For a more traditional recipe, feel free to replace the bell peppers with a cup of frozen peas or frozen mixed vegetables and maybe add some chopped celery.
A large onion can be used as substitute for the leeks.
Butter instead of olive oil. Olive oil doesn't play a significant role in this recipe, so you can use butter (or another vegetable oil) instead.
Nutmeg instead of thyme. Nutmeg goes very well with creamy dishes and makes them more warm and comforting.
Instead of puff pastry you can also use phyllo dough or a homemade crust. This easy all butter flaky pie crust (recipe by inspired taste) has many 5 star reviews!
Other baking dishes: If you don't have a pie dish you can make this pie in a medium casserole dish or a 9 inch deep cast iron skillet. You can also use small ramekins or a muffin pan and make individual, mini chicken pot pies perfect for parties or picnics!
🔪 Instructions (Steps)
Follow this easy step-by-step guide to make the best chicken pot pie every time:
Step 1: Add the olive oil, the potato, the carrot, and the leeks to a large pot and sauté over medium-high heat for 10 minutes, until the leeks are tender. If you notice that the leeks are browning too fast, add a splash of water and continue cooking.
Step 2: Add the chicken breast, the bell peppers, the salt, the black pepper and the dried thyme (you can also add a bit of garlic powder if you like). Stir and cook for 10-15 minutes until most of the juices are evaporated.
Step 3: Sprinkle the flour over the ingredients and stir for 2-3 minutes or until you can no longer see any white spots of dry flour.
Step 4: Add the milk and stir well with a spatula until the mixture starts to bubble and thicken (basically you're making a creamy bechamel sauce, no need to use chicken broth, the milk provides all the flavor). Let the sauce boil for 1 minute, add the grated Parmesan cheese and stir well until the cheese is melted. Remove the pot from the stove.
Step 5: Lightly grease a deep pie dish and cover the surface with one puff pastry sheet. Beat the egg in a small bowl and brush the surface of the puff pastry (bottom crust) with the egg wash.
Step 6: Add the rest of the egg wash to the filling and mix to combine. Then, add the filling into the pie dish and level the surface with a spatula.
Step 7: Cover the pie with the second sheet of puff pastry, cut any excess crust and pinch the edges to secure the bottom and top crust together.
Step 8: Pierce small holes on the surface of the crust for the steam to escape, brush with some milk and bake until golden brown.
Don't cut into slices while the chicken pie is hot, it will be a mess. Wait for 40 -50 minutes or until the pie is just warm, then slice and serve.
👨🍳 Expert Tips
✤ Chop the potato in small cubes to make sure that it will be fully cooked.
✤ The egg-wash helps to insulate the bottom crust but it doesn't work wonders. Some of the moisture from the filling will be transferred to the bottom layer of the crust. If you like a thicker filling, you can add one more egg or increase the flour by 2 tablespoons.
✤ Bake at the lower rack of the oven or use the bottom heat setting for the last 20 minutes of baking. This will help the bottom of the pie to bake better.
✤ If you notice the pie browning too fast, cover it with a piece of aluminum foil.
🍳 Food pairing
Are you wondering what goes well with this double crust chicken pot pie?
During winter I like to serve it with a tossed green salad on the side, but other times, when tomatoes and cucumbers are still in season, I also serve it with this delicious Pearl couscous salad with feta cheese.
If it's during Thanksgiving, this butternut squash casserole with sweet potato and feta is another side dish that everyone loves. For an even healthier option, these air fryer Brussels sprouts are quick, easy and will change the way you feel about sprouts!
As for dessert, I highly recommend this one bowl apple crumble pie recipe.
💭 FAQs
For a deep-dish pie pan, the most common dimensions are a diameter of 9 inches (22.7 cm) and the depth is approximately 2.25 inches (5.7 cm).
Yes, puff pastry can be used as the bottom crust of a pie.
Do you cook puff pastry before filling pie?
For this recipe, you don't need to bake the puff pastry before filling the chicken pie. Everything bakes at the same time.
There are mainly 4 ways you can keep the bottom crust from getting soggy.
First, brush with egg wash the bottom of the crust, before adding the chicken pot pie filling. The egg wash will create a "protective' layer that keeps the extra moisture from the crust.
Secondly, you can add a thin layer of panko, ground rusks or couscous to the bottom of the pie. May Greek pie recipes use this trick because these ingredients absorb the extra liquids of the filling.
The third way is to make the filling with less liquids. For this chicken pot pie, you can increase the flour by 2 tablespoons or you can add 1 more egg to the filling.
Lastly, if your pies are usually baked with their bottom soggy, try to bake the pie in the lower shelve of the oven or bake using the bottom heating setting for the last 20 minutes.
Store this double crust chicken pot pie in an airtight container inside the refrigerator for up to 4 days. Gently reheat in the oven or in the air fryer.
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If you tried this Greek-style easy chicken pot pie or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. I love hearing from you!
🎥Recipe Video
📖 Recipe
Easy chicken pot pie with puff pastry double crust 🥧
Equipment
- 1 9-inch deep pie dish
Ingredients
- 3 tablespoons olive oil
- 1 cup (220 g) Russet potato, (cut in half inch cubes)
- 1 (70 g) carrot, (chopped)
- 1 cup (145 g) leeks, (chopped)
- 1 pound (450 g) chicken breast (cut in 1 inch cubes)
- 1 (150 g) red bell pepper, (chopped)
- 1 (150 g) yellow bell pepper, (chopped)
- 2 teaspoons fine salt
- ½ teaspoon black pepper, (freshly ground )
- 1 ½ teaspoon dried thyme
- 1 teaspoon dried garlic powder, (optional)
- ½ cup (64 g) all purpose flour
- 2 cups (480 g) whole milk
- ½ cup (50 g) Parmigiano Reggiano, (grated )
- 1 large egg
- 2 sheets of puff pastry (*see notes)
Instructions
- Add the olive oil, the potato, the carrot, and the leeks to a large pot and saute over medium-high heat for 10 minutes.If you notice that the leeks are browning too fast, add a splash of water and continue cooking.
- Add the chicken breast, the bell peppers, the salt, the black pepper, the thyme and the garlic powder (if using). Stir and cook for 10-15 minutes until most of the juices have evaporated.
- Sprinkle the flour over the chicken and veggies and stir until you can no longer see any white spots of dry flour.
- Add the milk and stir well with a spatula until you get a creamy mixture. Let it come to a boil and thicken. Then, add the Parmesan cheese, stir well until melted and remove the pot from the stove.
- Preheat your oven to 360°F (180°C) and lightly grease a deep pie dish.Cover the surface of your pie dish with one puff pastry sheet. Beat the egg in a small bowl and brush the surface of the bottom crust with the egg wash.
- Add the rest of the egg wash to the filling and stir well to combine. Add the filling into the pie dish and level the surface with a spatula.
- Cover the pie with the second sheet of puff pastry, cut any excess crust and pinch the edges to secure the bottom and top crust together.
- Pierce small holes on the surface of the crust for the steam to escape, brush with some milk and bake for 50-60 minutes or until golden brown.Don't cut into slices while the chicken pot pie is hot, the filling needs time to set. Wait for 40 -50 minutes or until the pie is just warm, then slice and serve.
Lorraine Garvey says
My husband said this was one of the best pies he’s ever had! Would this be OK to freeze after cooking? I would like to make it for Boxing Day, but would need to do it this week. Thanks
Makos says
Thanks Lorraine, that's so nice to hear 🙂
It would be best to freeze it before cooking, then thaw it overnight in the fridge and bake it the next day.
You can freeze it after baking, but the crust will probably lose some crunchiness. If that's ok with you, then go for it!