Cheat’s Chicken Pot Pie: Comfort Food Made Easy
There’s nothing quite like a comforting chicken pot pie to warm you up from the inside out. But let’s be honest—sometimes you want all the cozy vibes without the fuss of making a pie from scratch. That’s where Cheat’s Chicken Pot Pie comes in.
No pastry shell. No complicated steps. Just a creamy, dreamy chicken filling and some golden, flaky pastry served on top. Yes, we’re cheating a little—but when it tastes this good, who cares?
There’s something magical about chicken pot pie. The creamy, savory filling captivates the senses. The tender chunks of chicken add substance. There’s also the sweet pop of peas and that buttery, golden crust. It’s pure comfort in a bowl. But if you’ve ever made one from scratch, you know it’s a bit of a project. Pie dough, blind baking, timing the filling just right… it’s not always weeknight friendly.
That’s why I’m completely in love with this Cheat’s Chicken Pot Pie.
This version ditches the traditional pie shell. It uses a genius shortcut. Pre-made puff pastry is baked separately and placed on top when serving. You still get all the delicious flavor and texture of a classic pot pie—without the soggy bottoms or pastry stress. It’s a total win.
Why It’s Called “Cheat’s Pot Pie”
This recipe skips the traditional pie crust and oven-baking step. Instead, you bake store-bought puff pastry sheets separately and simply place them on top when serving. No pie dish, no soggy bottom—just flaky, golden goodness every time. It’s fast, it’s smart, and it’s still deliciously indulgent.
Why You’ll Love This Recipe
- Fast & Easy: No need to roll or chill pastry. Just thaw, bake, and done.
- Perfect for Leftovers: Great way to use up leftover roast chicken or veggies in your fridge.
- No Soggy Bottoms: Since the pastry is baked separately, it stays perfectly crisp.
- Freezer-Friendly: The filling can be made ahead and frozen, ready to reheat and top with fresh pastry.
This dish is ideal for chilly nights, casual dinner parties, or a comforting Sunday supper. It’s the kind of recipe that feels like a treat but comes together with minimal effort—my favorite kind of meal.
Quick Tips & Fun Twists:
- Make it herby: Add fresh rosemary or sage for a fall vibe.
- Go veggie: Sub chickpeas or hearty field mushrooms for a meat-free version.
- Mini toppers: Use cookie cutters to shape the pastry into hearts, stars, or leaves for a little flair.
You might be short on time. Or perhaps you’re just not in the mood to roll pastry. This Cheat’s Chicken Pot Pie offers all the flavor of the classic dish. It provides comfort with a whole lot less effort.
Let me know if you try it—and if you make it your own, I’d love to hear how!
Other Recipes and Links
To watch how I made this here is the video from my YouTube channel Sunday Reset on a Wednesday | Plus CHEAT Chicken Pot Pie
Try also serving this with my Simple and Quick Crusty Bread Loaf
Cheat’s Chicken Pot Pie: Comfort Food Made Easy
Ingredients
- 2 tbsp oil
- 1 kg diced chicken or shredded cooked chicken (rotisserie chicken is your best friend here)
- 1 medium onion diced
- 100 g mushrooms sliced (optional)
- ½ cup chicken broth or water and 1 tbsp of chicken stock powder
- 1 ½ cups cream use milk if you prefer
- 2 cups frozen mixed vegetables use fresh if you have it. Frozen is much faster
- ½ tsp dried thyme or fresh if you’ve got it
- salt and pepper to taste
- 3 tbsp butter softened
- 3 tbsp all-purpose flour
For the cheats topping
- 1 sheet frozen puff pastry thawed, cut into four squares
- 1 egg beaten (for egg wash)
Instructions
- Preheat oven to 200℃ (400°F). Line a baking tray with parchment paper.
Bake the pastry topping:
- Cut the thawed puff pastry into squares or rectangles. You can also keep it whole for dramatic flair. Then brush with egg wash. Bake on the tray for 15–20 minutes, or until puffed and golden. Set aside.
Make the filling:
- In a large saucepan or skillet, add oil and cook onion, garlic, and mushrooms if you are using them. Add the diced chicken if you are using raw chicken now. Cook for about 5 minutes.
- Add the cream and chicken broth.
- Add chicken (if using pre-cooked). Now add the mixed vegetables, thyme and season with salt and pepper. Simmer until the chicken and vegetables are cooked.
To thicken the sauce
- In a small bowl add the butter and flour and stir to combine. Add the butter flour mixture into the casserole and stir thoroughly until nice and thick. Keep adding more if you are not getting a thick consistency. You will just have to use more soft butter with flour, an extra tbsp at a time of each. Sometimes it is enough, but it all depends on which type of vegetables you are using.
To serve:
- Spoon the hot, creamy chicken filling into bowls. Place a golden square of puff pastry on top of each one. Serve immediately with creamy mashed potatoes as the side.
