Chicken Pot Pie In A Tin

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Chicken pot pie is a timeless comfort food classic. The flaky, golden crust cradling a creamy, veggie-packed chicken filling is pure deliciousness. But sometimes, whipping up a pie crust from scratch feels daunting. This recipe offers a delightful shortcut – a chicken pot pie made in a tin! It’s just as satisfying and way easier to throw together for a weeknight meal.


Chicken Pot Pie - RecipeTin Eats
Chicken Pot Pie – RecipeTin Eats

For the Filling:

1 tablespoon olive oil

  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 boneless, skinless chicken breasts, cooked and shredded
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1/2 cup chopped fresh mushrooms (optional)
  • 4 tablespoons all-purpose flour
  • 2 cups chicken broth
  • 1 cup milk
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried rosemary
  • Salt and freshly ground black pepper, to taste

  • For the Topping:

    2 puff pastry sheets (from a 14.1-ounce box), thawed

  • 1 egg, beaten

  • Directions:

    1. Preheat the oven to 400°F (200°C). Grease a 9×13 inch baking dish.
    2. Sauté the veggies. Heat olive oil in a large skillet over medium heat. Add onion, garlic, carrots, and celery. Cook for 5-7 minutes, or until softened.
    3. Stir in the chicken. Add shredded chicken, peas, corn, and mushrooms (if using) to the skillet. Cook for another 2 minutes to heat through.
    4. Make the gravy. Sprinkle flour over the vegetables and chicken in the pan. Cook for 1 minute, stirring constantly. Slowly whisk in chicken broth and milk. Bring to a simmer and cook for 5 minutes, or until slightly thickened. Season with thyme, rosemary, salt, and pepper.
    5. Assemble the pie. Pour the chicken mixture into the prepared baking dish. Let it cool slightly.
    6. Top with puff pastry. Unfold the puff pastry sheets and gently stretch them to fit over the baking dish. Brush the edges with beaten egg to create a seal. Trim off any excess pastry and crimp the edges with a fork. Brush the entire puff pastry with the remaining egg for a golden brown crust.
    7. Bake! Bake the chicken pot pie for 20-25 minutes, or until the pastry is golden brown and puffed up.

    Nutrition Facts:

    (Per serving, based on 8 servings)

    Calories: 450

  • Fat: 20g
  • Saturated Fat: 8g
  • Cholesterol: 70mg
  • Sodium: 450mg
  • Carbohydrates: 40g
  • Fiber: 3g
  • Sugar: 5g
  • Protein: 30g

  • Please note: This is an approximate nutritional value based on the ingredients used. Actual values may vary depending on specific brands and ingredients used.


    This chicken pot pie in a tin is a fantastic way to enjoy a classic comfort food with minimal fuss. The flaky puff pastry crust adds a delightful textural contrast to the creamy chicken filling, making it a complete and satisfying meal. Plus, it’s perfect for feeding a crowd or enjoying leftovers throughout the week.

    Frequently Asked Questions (FAQs)

    1. Can I use leftover rotisserie chicken in this recipe?

    Absolutely! Shred leftover rotisserie chicken and use it in place of the cooked and shredded chicken breasts in the recipe. This is a great way to use up leftovers and save time.

    2. What vegetables can I substitute in this recipe?

    Feel free to get creative with the vegetables! You can swap the peas and corn for other frozen veggies like green beans, broccoli florets, or a combination. You can also add chopped fresh spinach or kale for a nutritional boost.

    3. Do I need to thaw the puff pastry before using it?

    Yes, it’s important to thaw the puff pastry sheets completely before using them. Leave them in the refrigerator for about 30 minutes before unfolding them. This will make them easier to work with and less likely to tear.

    4. Can I make this recipe ahead of time?

    Yes, you can definitely assemble the chicken pot pie ahead of time. Prepare the filling and store it in an airtight container in the refrigerator for up to 2 days. When you’re ready to bake, preheat the oven and assemble the pie with the puff pastry topping. Bake according to the recipe instructions.