Joanna Gaines Chicken Pot Pie Recipe

There’s something magical about a homemade chicken pot pie that brings the whole family together, and this Joanna Gaines chicken pot pie recipe delivers exactly that kind of warmth.

Inspired by the beloved dishes served at Magnolia Table, this copycat Joanna Gaines chicken pot pie captures the rustic elegance and soul-satisfying flavor that Chip and Joanna are famous for.

With tender chicken, fresh vegetables, and a golden puff pastry crown, this chicken pot pie recipe Joanna Gaines style transforms simple ingredients into pure comfort food magic.

Whether you’re feeding hungry kids after school or hosting Sunday dinner, this Joanna Gaines recipe for chicken pot pie never disappoints.

What is Joanna Gaines Chicken Pot Pie and How Does It Taste?

The Magnolia Table chicken pot pie is a modern farmhouse twist on the classic American comfort dish. This Joanna Gaines chicken pot pie features succulent pieces of chicken breast swimming in a velvety, herb-infused cream sauce loaded with carrots, mushrooms, and sweet peas, all nestled beneath a buttery, flaky puff pastry crust.

The taste is pure comfort-rich and creamy with savory depth from the chicken stock, a subtle earthiness from mushrooms, and aromatic notes of garlic, oregano, and mixed herbs.

Each bite delivers that perfect balance of tender protein, vibrant vegetables, and golden pastry that makes pot pie such a timeless favorite. The cream adds luxurious silkiness while the seasonings create layers of flavor that feel both homey and special.

Joanna Gaines Chicken Pot Pie Recipe Ingredients and Kitchen Utensils

Ingredients

For the Filling:

• 500 g chicken breast fillet, cubed
• 6 tablespoons (85 g) unsalted butter
• 1 medium onion, finely diced
• 2 carrots, peeled and diced
• 220 g mushrooms, finely sliced
• 3 garlic cloves, minced
• ⅓ cup plain (all-purpose) flour
• 500 ml chicken stock (prepared from stock cubes)
• ½ cup double cream (heavy cream)
• 1 cup frozen peas
• 1 teaspoon salt (plus more to taste)
• 1 teaspoon black pepper (plus more to taste)
• 1 teaspoon chili powder
• 1 teaspoon dried mixed herbs
• 1 teaspoon dried oregano

For the Topping:

• 1 sheet ready-made puff pastry
• 1 egg, beaten (for egg wash)

Kitchen Utensils

1. Large pot or Dutch oven
2. Wooden spoon or spatula
3. Sharp knife and cutting board
4. Vegetable peeler
5. Baking dish (or two smaller dishes)
6. Pastry brush
7. Measuring cups and spoons

Preparation and Cooking Time

Prep Time: 20 minutes
Cook Time: 35-40 minutes
Resting Time: 10-15 minutes
Total Time: 65-75 minutes
Servings: 6 servings

Joanna Gaines Chicken Pot Pie Recipe Instructions

Step 1: Cook the Chicken

In a large pot, melt the butter over medium-high heat. Add the cubed chicken and cook for 2–3 minutes, stirring occasionally, until lightly sealed (partially cooked). This initial searing locks in moisture and begins building flavor.

Step 2: Add Vegetables

Add the diced onion, carrots, and minced garlic to the pot. Reduce heat to medium and cook for 5 minutes with the lid on, until carrots begin to soften and onions turn translucent. Add sliced mushrooms and cook uncovered for another 5 minutes, until mushrooms release their moisture and soften beautifully.

Step 3: Season the Filling

Stir in salt, black pepper, chili powder, dried mixed herbs, and oregano. Mix well to coat all the chicken and vegetables evenly with the aromatic seasonings.

Step 4: Create the Creamy Sauce

Sprinkle the flour over the mixture and stir continuously for 2 minutes to cook out the raw flour taste and create a roux base. Gradually pour in the chicken stock while stirring constantly to prevent lumps from forming. Add the double cream and mix well until fully incorporated. Bring to a gentle boil, then reduce to low heat and simmer for 1–2 minutes until thickened to a rich, gravy-like consistency. Taste and adjust seasoning if needed. Stir in the frozen peas (no need to pre-cook). Turn off heat and allow mixture to cool slightly before assembly.

Step 5: Assemble the Pie

Preheat oven to 220°C (425°F). Transfer the filling into a baking dish (or divide between two smaller dishes for individual servings). Lay the puff pastry sheet over the top, ensuring it covers the entire surface. Trim edges if desired and seal lightly around the rim by pressing with a fork. Brush the pastry evenly with beaten egg for that signature golden finish.

Step 6: Bake

Bake for 15–20 minutes, or until the pastry is gloriously golden brown and beautifully puffed. The kitchen will smell absolutely incredible.

Step 7: Rest & Serve

Remove from oven and let rest for 10–15 minutes before serving (the filling will be very hot). This resting period allows the sauce to set slightly, making serving easier.

Serve warm and enjoy that rich, creamy, comforting flavor.

Customization and Pairing Ideas for Serving

1. Southern Biscuit Topping

Swap the puff pastry for homemade buttermilk biscuits placed on top of the filling for an authentic Southern farmhouse twist. This creates a more rustic Magnolia Table aesthetic and adds a tender, flaky texture that soaks up the creamy sauce beautifully.

2. Herb Garden Enhancement

Elevate your Joanna Gaines chicken pot pie by adding fresh herbs like thyme, rosemary, or parsley to the filling. Fresh herbs bring brightness and complexity that complement the cream sauce. Garnish with additional chopped parsley after baking for visual appeal.

3. Vegetable Variations

Customize the vegetable medley based on seasonal availability or family preferences. Try adding diced celery, corn kernels, green beans, or diced bell peppers. Sweet potato chunks add a pleasant sweetness that balances the savory elements perfectly.

4. Protein Alternatives

Transform this chicken pot pie into a turkey pot pie (perfect for Thanksgiving leftovers), rotisserie chicken version for time-saving convenience, or even a mixed seafood pot pie with shrimp and white fish for an elegant dinner party option.

5. Individual Servings

Divide the filling among ramekins or small cast-iron skillets and top each with pastry circles for personalized Magnolia Table chicken pot pie portions. This presentation is ideal for dinner parties and ensures everyone gets their fair share of that golden crust.

6. Perfect Side Pairings

Serve alongside a crisp green salad with lemon vinaigrette to cut through the richness, roasted Brussels sprouts with bacon, garlic bread for soaking up extra sauce, or cranberry sauce for a sweet-tart contrast that brightens each bite.

7. Wine and Beverage Matches

Pair this comforting dish with a buttery Chardonnay, crisp Sauvignon Blanc, or light Pinot Noir. For non-alcoholic options, try sparkling apple cider, iced sweet tea (very Magnolia style), or a refreshing lemonade.

Essential Tips for Perfect Chicken Pot Pie

1. Don’t Overcook the Chicken Initially

When searing the chicken in Step 1, remember it only needs 2-3 minutes. The chicken will continue cooking during the simmering and baking stages. Overcooking at this stage results in dry, tough chicken pieces in your final copycat Joanna Gaines chicken pot pie.

2. Achieve the Perfect Sauce Consistency

The key to a successful Joanna Gaines recipe for chicken pot pie is getting that gravy-like consistency just right. If your sauce seems too thick, add chicken stock a tablespoon at a time. If it’s too thin, simmer uncovered for a few extra minutes or add a small slurry of flour and water mixed together.

3. Cool the Filling Before Adding Pastry

Always let your filling cool for at least 10-15 minutes before topping with pastry. Hot filling can cause the pastry to become soggy on the bottom or melt before it gets into the oven, preventing that beautiful golden puff you’re aiming for.

4. Prevent Soggy Bottom Syndrome

For an extra-crispy bottom, you can partially blind-bake a pastry base before adding filling, or place your baking dish on a preheated baking sheet in the oven. This ensures heat reaches the bottom quickly, creating a crispier foundation.

5. Create Steam Vents

Cut a few small slits in the puff pastry before baking to allow steam to escape. This prevents the pastry from becoming soggy and helps it achieve that perfect flaky texture. You can make decorative patterns with your steam vents for added visual appeal.

6. Use Quality Stock for Maximum Flavor

The chicken stock forms the flavor foundation of your chicken pot pie recipe Joanna Gaines style. While stock cubes work well, homemade chicken stock or high-quality store-bought versions will elevate the dish significantly. Look for stocks with minimal sodium so you can control the salt level.

7. Make-Ahead Friendly Preparation

Prepare the filling up to 24 hours in advance and refrigerate in your baking dish. When ready to serve, bring to room temperature for 30 minutes, add the pastry topping, and bake as directed. This makes entertaining stress-free and actually allows flavors to develop even more beautifully.

Storage and Reheating Guidance

Store leftover Joanna Gaines chicken pot pie covered in the refrigerator for up to 3 days. Reheat individual portions in a 180°C (350°F) oven for 15-20 minutes until warmed through and the pastry re-crisps. Avoid microwaving if possible, as it makes the pastry soggy.

Common Queries and FAQs

When you give this Joanna Gaines Chicken Pot Pie Recipe a try, you might have a few questions. Don’t worry-we’ve rounded up answers to the most common ones to help you out.

Q: Can I freeze this Joanna Gaines chicken pot pie?

A: Yes! Freeze the assembled but unbaked pie for up to 3 months. Bake from frozen, adding 10-15 extra minutes to the cooking time. Alternatively, freeze just the filling and add fresh pastry when ready to bake.

Q: What can I substitute for heavy cream in this recipe?

A: Half-and-half, whole milk with a tablespoon of butter, or even full-fat coconut milk work well. The sauce will be slightly less rich but still delicious and creamy.

Q: Can I make this Magnolia Table chicken pot pie with homemade pastry?

A: Absolutely! Homemade pie crust or puff pastry will taste even better. You’ll need about 450g of pastry dough rolled to about 3-4mm thickness for the topping.

Q: How do I know when the chicken pot pie is fully cooked?

A: The pastry should be deeply golden brown and puffed, and the filling should be bubbling around the edges. Internal temperature should reach 74°C (165°F) for food safety.

Q: Can I make this recipe in a cast-iron skillet?

A: Yes! A large cast-iron skillet is perfect for this copycat Joanna Gaines chicken pot pie recipe. You can even cook the filling directly in the skillet, then top with pastry and transfer to the oven.

Q: What size baking dish should I use?

A: A 9×13 inch (23×33 cm) baking dish works perfectly, or two 8-inch (20 cm) round dishes for smaller servings. Deeper dishes may require slightly longer baking time.

Q: Can I use rotisserie chicken instead of raw chicken breast?

A: Definitely! Using rotisserie chicken is a fantastic time-saver. Skip Step 1 and add the shredded rotisserie chicken in Step 4 after the sauce has thickened. You’ll cut prep time significantly.

This Joanna Gaines chicken pot pie recipe brings Magnolia Table magic straight to your kitchen with its perfect blend of tender chicken, fresh vegetables, and that irresistibly flaky golden crust. Whether you’re recreating this copycat Joanna Gaines chicken pot pie for a cozy family dinner or impressing guests with farmhouse-style comfort food, this recipe delivers every single time.

The creamy, herb-infused filling paired with buttery puff pastry creates those warm, satisfying flavors that make chicken pot pie a beloved classic. Gather your loved ones, serve this beautiful dish with your favorite sides, and create those memorable moments around the table-just like Chip and Jo would.

We’d love to hear how this recipe turns out for you! Give it a try, then drop a comment below to share your thoughts and tips with us.

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