This Lemon & Herb Chicken Pot Pie is like sunshine in a skillet. It’s creamy, cozy, and zippy all at once—perfect for when you want something comforting but still fresh and bright.
Why You’ll Love It
This isn’t your grandma’s pot pie (although she’d definitely ask for the recipe!).
We’re taking the classic and giving it a total spring makeover with tons of lemony brightness, tender rotisserie chicken, fresh herbs, and buttery leeks.
It’s rich but not heavy, and it almost tastes like a mix between the traditional version and a big ole' bowl of greek lemon chicken soup.
We’re also skipping the tedious pie crust situation and topping it with a sheet of puff pastry—because ain’t nobody got time to roll dough from scratch on a weeknight. RIGHT?!
The result? Flaky, golden goodness that’s ready in under an hour.
Plus, it’s one of those meals that feels super impressive but is secretly low-effort. Using rotisserie chicken is the ultimate shortcut (shoutout to grocery store chickens for always saving the day), and the fresh lemon and herbs make it feel like something you’d order at a cute little café with mismatched plates and a mint green espresso machine.
Whether you’re hosting friends, feeding the fam, or just craving something comforting but not too heavy, this Lemon & Herb Chicken Pot Pie is the answer. She’s tangy, creamy, herby, and oh-so-craveable.
Ingredients & Substitutions
Here’s everything you need to bring this sunshine-y skillet pie to life. Feel free to riff a little depending on what you’ve got! Exact amounts can be found in the recipe card at the bottom of this post.
Rotisserie Chicken Breasts: Shredded or chopped—this shortcut brings all the flavor with none of the effort. You could also use leftover grilled chicken if that's what you were working with.
Leek: Mild, oniony, and perfect for spring. If you can’t find one, sub in a shallot or a sweet onion.
Carrots: For color, sweetness, and texture. You can leave them our or even swap for sweet potato if you felt like it.
Butter: Adds richness and helps build your roux.
Garlic Powder: Just a little for background flavor. Onion powder or all purpose seasoning also works.
Kosher Salt: Balances the lemon and brings everything together.
Flour: Thickens the filling into that classic pot pie gravy.
Chicken Broth: Use low-sodium so you can control the salt levels. You could also use veggie broth if you had it.
Heavy Cream or Half-and-Half: Creamy dreamy texture without being too rich.
Lemons: Fresh juice is a must—this is where the zippy magic happens.
Fresh Basil & Parsley: Adds herby brightness. You could also throw in thyme or dill if that’s more your vibe.
Dijon Mustard: For a little tang and depth. It makes everything pop.
Puff Pastry: Store-bought and thawed. You can also use crescent dough or even pie dough if you wanna.
Egg: For that golden, glossy finish on top.
How to Make It
This is one of those comfort food recipes that looks fancy but is actually super easy. Here's how to pull it together:
- SAUTÉ THE VEGGIES: In a large skillet, heat 2 tablespoons of butter over medium heat. Add the sliced leek, diced carrots, garlic powder, kosher salt, and some fresh cracked black pepper. Sauté for 8–10 minutes, or until soft and just starting to caramelize.
- BUILD THE SAUCE: Add the remaining butter and sprinkle in the flour. Stir for one minute until it forms a paste. Slowly whisk in the chicken broth and simmer until slightly thickened, about 3–4 minutes.
- MAKE IT CREAMY & BRIGHT: Stir in the cream, lemon juice, Dijon mustard, basil, parsley, and a pinch of salt and pepper. It should smell amazing at this point.
- ADD THE CHICKEN: Stir in the chopped rotisserie chicken. Let it simmer for 2 more minutes so the flavors can hang out and get cozy.
- TOP WITH PUFF PASTRY: Drape your puff pastry over the skillet and crimp the edges if needed. You can do a little lattice if you're feelin' fancy or just lay the whole sheet over top (and jab a few holes in it) if you want no stress.
- BRUSH & BAKE: Beat the egg with a splash of water and brush the top. Bake at 400°F for 25–30 minutes, or until the pastry is puffed and golden brown.
- SERVE & SAVOR: Let it cool for a few minutes before digging in. Serve with a big green salad or some crusty bread if you’re extra hungry.
- SAVE: Leftovers keep beautifully! Just pop it in an airtight container and refrigerate for up to 3 days. Reheat in the oven or toaster oven to get the puff pastry crispy again.
Related Recipes
Here are some of my favorite recipes that might also sound good to ya!
- One Pot Chicken Pot Pie Orzo
- Chicken Bacon Ranch Grilled Cheese Sandwich
- Cheesy Asparagus Puff Pastry with Caramelized Onion Jam
- Creamy Garlic Dill Pickle Pizza
- Baked Asparagus, Goat Cheese & Prosciutto Puff Pastry Bundles with Sun Dried Tomato Spread
- The Best No Bake Peanut Butter Pie with Cool Whip
Recipe
Lemon & Herb Chicken Pot Pie
Ingredients
- 2 Rotisserie Chicken Breasts roughly chopped
- 1 Large Leek white and light green parts only, thinly sliced
- 2 Large Carrots peeled and diced
- 4 tablespoon Butter divided
- ½ teaspoon Garlic Powder
- ¼ teaspoon Kosher Salt
- ½ Cup Flour
- 1 Quart Chicken Broth
- ½ Cup Heavy Cream or Half-and-Half
- 2 Lemons juiced (add more or less to taste)
- 1 tablespoon Fresh Basil roughly chopped
- 1 tablespoon Fresh Parsley roughly chopped
- ½ teaspoon Dijon Mustard
- Salt and Pepper to taste
- 1 Sheet Puff Pastry thawed
- 1 Egg beaten (for egg wash)
Instructions
- In a large skillet, heat 2 tablespoon butter over medium heat. Add the sliced leek, diced carrots, garlic powder, kosher salt and some fresh cracked black pepper. Sauté for 8–10 minutes, or until soft and just starting to caramelize.
- Add the rest of the butter and sprinkle in the flour and stir for 1 minute. Slowly whisk in the chicken broth, letting it simmer until slightly thickened, about 3–4 minutes. Stir in the cream, lemon juice, basil, parsley, and a pinch of salt and pepper.
- Stir in the rotisserie chicken and let the mixture simmer for another 2 minutes until everything is coated and warmed through. Taste and adjust seasoning, adding more lemon if you like it tangy.
- Weave the puff pastry over the top and crimp edges around the skillet.
- Whisk the egg with a splash of water and brush the top.
- Bake at 400°F for 25–30 minutes, or until the puff pastry is golden and puffed. Let cool slightly before serving.
Leave a Reply