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One-Pan Chicken Pot Pie with Peas, Fennel and Kale

Cook Time:
50 mins
Prep Time:
20 mins

Chef notes

Growing up, when my parents were out of town or went out to dinner, my siblings and I would treat ourselves to frozen chicken pot pies ... and we absolutely loved them! There is nothing quite like the comforting warmth of a creamy chicken pot pie. It is a feel-good dish that makes you all warm and fuzzy inside. This slightly more grown-up version is all about celebrating spring since it's packed with some of my favorite green veggies. 

Technique tip: Use kitchen shears to easily cut away any excess puff pastry. Flour is my favorite way to thicken any soups and sauces, just make sure you cook the flour for long enough so the other ingredients can shine.

Swap option: Rotisserie chicken can be swapped out for chickpeas or beans to make this a vegetarian recipe. 


  • 4 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 1 bulb fennel, cored and finely chopped, fronds reserved
  • 3 ribs celery, finely chopped
  • 3 cloves garlic, minced
  • 2 sprigs fresh thyme
  • Kosher salt
  • Freshly ground black pepper
  • 1/2 cup all-purpose flour
  • cups low-sodium chicken stock
  • 1 bunch lacinato kale, stems removed and thinly sliced
  • 2 cups leftover rotisserie chicken, chopped into 1-inch pieces
  • 1 cup green peas, fresh or frozen
  • 1 (12- to 14-ounce) sheet thawed puff pastry sheet
  • 1 large egg, beaten
  • flaky salt, for garnish (optional)
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Preheat the oven to 400 F and prepare a rimmed baking sheet with parchment paper or foil.


Melt butter and oil in a large cast-iron skillet (10 to 12 inches) over medium heat. Once hot, add the onion, fennel, celery, garlic and thyme sprigs. Season with kosher salt and pepper and cook, stirring occasionally, until veggies are softened and slightly caramelized, about 7 to 8 minutes.


Remove thyme sprigs from the pan and set aside. Dust the vegetables with flour and stir to coat. Continue cooking and stirring for 2 to 3 minutes more, or until the flour starts to look golden.


Add the chicken stock, 1 cup at a time, stirring in between each addition to make sure there are no clumps of flour remaining. Stir in the kale, and bring to a simmer. Cook for 2 to 3 minutes to thicken.


Reduce the heat to low and stir in the cooked chicken and peas. Add in minced fennel fronds. Season with salt and pepper to taste. It's important to season the mixture at this stage before covering with the puff pastry and baking. 


Unroll the thawed puff pastry dough and dust with flour. Use a rolling pin to flatten any seams. Working quickly, place the rolled-out dough over the skillet, leaving a 1-inch overhang and press to seal the dough to the skillet. Use kitchen shears to cut away any excess dough.


In a small bowl, whisk together the egg and 1 tablespoon of water. Brush the top of the pastry with egg wash to add shine. 


Using a sharp knife, cut 3 to 4 slits in the top of the dough (about 1-inch long each) to vent. Sprinkle the top of the dough with flaky salt.


Bake the chicken pot pie on a rimmed baking sheet in the oven on the middle rack for 25 to 30 minutes, or until the pastry is golden and the filling is bubbling. Check halfway through cooking and if the top is browning too quickly, tent with foil for the remainder of the cooking time.


When the chicken pot pie is done, allow to cool for at least 10 minutes before serving.